Hands down, lasagna reminds me of Sunday dinners at my grandparent’s home. Our extended family gathered around the dining room table once a week to share a meal, always Italian, with love and gratitude. I swear, Nana Pearson’s well-worn pan – layered with noodles, fresh marinara and mozzarella – never weighed less than five pounds.
These roll-ups are as worthy of any Sunday dinner as a layered lasagna, but way more fun. They also are flexible with various size baking pans, and require no messy cutting of the finished noodles. They make a fast and delicious dish to bring to those in need of a meal; I doubled this recipe and shared with friends who had a new baby. If you have family coming in for the holidays, no one will be disappointed when this dish appears, and it will feed the whole crew! Continue reading →
This soup is easy to make and extremely versatile. Feel free to substitute any vegetables that you have on hand, though the tomatoes are a must. Packed with vitamins, full of flavor, and very filling, it’s the perfect meal on a cold day.I prefer to assemble this soup in the slow cooker either on a weekend morning or the night before a work day. However, it can be made just as easily on the stove top as a last-minute meal.
1 c. organic green peas
1 c. organic sweet corn
1 c. organic celery, chopped
1 c. organic carrots, chopped
1 medium onion, chopped
1/2 bunch organic kale or chard, chopped
1 small organic zucchini, chopped
1 15 oz. can organic fire roasted tomatoes
1 15. oz can organic beans (garbanzo, kidney, or soy), drained and rinsed
1 heaping tbls. Italian seasoning
2 tsp. salt
1 tbls. garlic
1 tbls. olive oil
6 c. vegetable broth
Place all ingredients in 6 quart crock pot and stir well. Cook on low for 6-8 hours.
Serve with your favorite crusty Italian bread and enjoy!
I knew that I had officially hit womanhood when I had my own sauce. You see, my grandmother is a Rossini, and she had her sauce. My husband’s grandmother is a Ricupero, and she has her sauce. And you can bet that both of our mom’s have their own sauce. Ditto for our sisters. See a trend here? Yup, it’s an Italian thing.
Everyone’s sauce is a little different, and generally we all follow the “a little bit of this and a little bit of that” method, but for your sake, I broke tradition and measured. Also, I prefer a chunky end product, and always choose organic when possible.
It’s so easy and freezeable, you might never buy jarred sauce again! Each batch makes enough for at least 2lbs of pasta. I generally use half that week and freeze the other half. It’s also handy to freeze a seperate 1-cup container or two for your homemade pizzas. Continue reading →