Creamy (cream-less) Tomato Soup

Creamy Tomato soup is delicious, but who can eat all that cream on a regular weeknight dinner? Cooks Illustrated (of course) came up with a great way to mimic the creaminess of tomato soup without the cream, and this recipe is an adaptation from that. This easy to make soup, is our go to soup to eat with grilled cheese and our favorite paninis. I love to make extra and freeze some for future use.

Puttanesca Fish

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Putanesca has all of my favorite antipasti ingredients combined into one delicious sauce: olives, roasted peppers, capers and anchovies. Most recipes call for eating this sauce over pasta, but I was inspired by a recipe from Giada De Laurentiis where she paired it with fish - and I was sold. The salty and spicy sauce tastes perfect paired with any simply seared white fish and this bright arugala and fennel salad.
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There is a point each summer, when our CSA offers U-Pick days and when they let us know tomatoes are up – we are there! We pick hundreds of tomatoes and open up, what my kids call, the tomato factory. Two days later, we have close to 100 cans of Marinara sauce to use for the entire year. This is my marinara recipe, on a MUCH smaller scale…

Mom’s Spaghetti and Meatsauce

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My mother made the best meat sauce. I am biased, but in this case, I have confirmation from all those who have eaten it and then turn it into their own family staple. The secret ingredient here is cinnamon –not too much that it tastes like breakfast, but just enough that it gives it a special taste. My innovation in this is that I throw all of the veggies into the food processor and grind them up to the size of ground meat. In the end, there are equal parts meat and veggies, which adds great flavor, nutrition and lightens it up. This recipe makes enough for a family dinner and then some more to freeze – which I think you’ll want to have on hand… I like to serve this with my favorite cucumber salad.

Lemon Parmesan Kale Salad

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When I was growing up, Kale was that funny green stuff that showed up on a catering platter. As we all know, Kale has become one of the “it” superfoods and Kale salad is a favorite way to eat it. This Kale salad, with its lemon, garlic, and parmesan has a lot of punch. Unlike traditional salads made with lettuces, Kale salad will keep in the fridge without wilting for a day or two or can be made ahead and stored. (Adapted from Marin Mama website)
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My kids love kale – yes, you just read that. Now, I know not everyone’s family loves kale, but who doesn’t love pasta night? Try this recipe for a family dinner and see if you can make them all Kale converts. The bright lemony flavor of the zest and juice and salty parmesan, together with the chewy kale, all come together to create a full flavored pasta that adults and kids alike will love.