Ravioli with Asparagus, Lemon , and Mushroom Sauce
I wanted a light sauce for fresh ravioli stuffed with ricotta and spinach, so I checked the refrigerator for seasonal vegetables. This would also work with linguini or angel hair pasta. It’s an easy and quick recipe. Give it a a try!
Ravioli with Asparagus, Lemon, and Mushrooms
12 oz. fresh ravioli
1 cup asparagus, sliced on diagonal
2 gloves garlic, minced
1 cup sliced mushrooms
1 tbsp pesto
1 tbsp olive oil
zest and juice from 1/2 lemon
Kosher salt and ground pepper
2 tbsp Parmesan cheese
While the water for the ravioli boils, sauté the garlic, asparagus, and mushrooms in the oil until the asparagus is a bright green and mushrooms have softened. Sprinkle with salt and pepper. Add pesto and turn off heat. Meanwhile, boil ravioli according to package directions.
Drain ravioli and spread on deep plate. Top with vegetables. Squeeze lemon over dish and sprinkle with lemon zest and cheese.
Enjoy with crusty bread and olive oil in a dish.
Happy Earth Day!
To celebrate, here’s a poem of mine first published in a children’s magazine:
EARTH DAY CAKES
I’m making Happy Earth Day Cakes
I have my pail in hand
In goes a scoop of garden soil,
A sneaker full of sand
I add some birdseed, they won’t mind,
A pinch of petals, too
A sprinkle from the garden hose
And stir until it’s goo
Pat, pat, I smooth it in a tub
We once used for cream cheese
I press it firmly, set it down
And shoo away the bees
A week goes by, I’m sure it’s done
I want to give a shout
The birdseed that I added in
Has all begun to sprout!
I tried to recreate this chowder recipe because I had it from a Wawa recently. It was delicious, and I hope you think so, too!
Corn Potato Chicken Chowder
2 cups bite-sized cooked chicken
1 cup sliced carrots
1/2 onion, chopped
2 large Yukon Gold potatoes, cut into chunks
2 small sweet, red peppers or 1/2 large red pepper slivered
2 15 oz. cans creamed corn
1 can milk
Sauté pepper and onion in olive oil in a large saucepan until onion is translucent. Add carrots and potatoes, continuing to cook until potato absorbs oil. Add chicken, the two cans of creamed corn, and one can of milk. Cook about thirty minutes on low until potatoes are soft, stirring often so milk doesn’t scald.
Enjoy with crusty bread.
After a long drought of purple vehicles, I spotted this Ford truck in a parking lot! It might seem bluish, but it’s really purple. Must’ve been the rain!
Or do they?
In my teen fantasy, Kiss and Tell, Verity plays the role of a very chatty, very unusual “fairy godmother” who gives a lot of lip – but in the nicest sort of way.
What would you do with a fairy godmother who invited herself into your life?
Find out how Jenna deals with her unusual guardian who turns out to be a real lifesaver!
Yesterday, I made an inexpensive roasted chicken I bought on sale for 99 cents per pound. I used the upright chicken roaster and pan my mom had sent me years ago to essentially bake the chicken at 350º for fifteen minutes per pound.
Earlier in the day, I brushed olive oil on the washed chicken and rubbed in a very generous amount of Montreal Steak Seasoning and a few sprinkles of chili powder on both sides and let the chicken chill in the refrigerator until time to cook. I “stood” it on the wire supports, lowered the rack in the preheated oven, and baked it with three bulbs of foil-wrapped garlic brushed with olive oil.
The upright roaster lets the fat drip away and evenly cooks the bird on all sides.
Do I need to tell you the aroma was other worldly?
Roasted Chicken with Garlic