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Tagliatelle with Artichokes and Roasted Tomatoes

This post is sponsored by Melissa’s Produce. Their steamed veggies are one of my staple grocery items. We used Melissa’s Steamed Artichoke Hearts to make this delicious pasta. Enjoy!

I’ve always been a bit intimidated by artichokes. I’ve had them in restaurant dishes several times, so I know I like them. But that green, spiky looking vegetable in the grocery section is another matter entirely. I’ve never cooked with them, and didn’t really know how to. So I was excited to get my hands on some of Melissa’s Steamed Artichoke Hearts. They took all of the intimidation (and the hard work) right out of the equation. The artichokes are ready to just throw into a recipe… so fast and simple! The artichokes come vacuumed sealed to preserve their just picked flavor. You can pick them up in the refrigerated section of your grocery store and have them on hand for when ever you need them. I love how convenient this is and how I don’t have to worry about them going bad before I get the chance to use them! Another great thing about Melissa’s artichokes is that they are Non-GMO and contain no allergens.

Melissa's Steamed Artichoke Hearts

Artichoke Pasta

This recipe is super-simple and very healthy. I like to roast tomatoes for a few minutes before adding them into a sauce because I think it makes them a tad sweeter. Adding a healthy splash of a sweeter white wine (we used a Vintner’s White from San Sebastien Winery in St. Augustine in this recipe) certainly helps as well. The artichoke hearts and onions worked well with the roasted tomatoes and resulted in a nice, chunky sauce. We like our pasta sauces very rustic, so feel free to chop your veggies a little finer if you prefer it that way.

Tagliatelle with Artichoke Hearts and Roasted Tomatoes
Tagliatelle goes great with this rustic sauce comprised of roasted tomatoes, artichokes, and onions.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 5 ripe tomatoes (the kind on a vine work great)
  2. 1/2 large onion, chopped
  3. 1/2 C basil, roughly chopped
  4. Juice from 1/2 lemon
  5. 4 cloves garlic, diced
  6. 1/2 C white wine
  7. Tagliatelle pasta, cooked according to directions
  8. 1 box Melissa's Steamed Artichoke Hearts
  9. 2 Tbsp olive oil
  10. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425F.
  2. Peel, quarter, and remove the cores from tomatoes. Drizzle with olive oil, salt, and pepper and roast for 20 minutes.
  3. Add the tomatoes (and any liquid) to a large pan over med-high heat. Add onions, garlic, artichoke hearts. Sautee for 10 minutes, breaking up the tomatoes with a wooden spoon.
  4. Add lemon juice and white wine. Sautee for 10 minutes more, stirring often. Check for seasoning and serve over tagliatelle.
Notes
  1. You can substitute vegetable stock or water for the white wine.
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Pasta Ingredients

How to cook artichokes

The sauce for this pasta is so light but so flavorful. The wine and lemon juice, as well as the copious amount of garlic, really make it stand out. 

Tagliatelle with Roasted Tomatoes and Artichokes

Thanks again to Melissa’s for sponsoring our post. Check out Melissa’s full selection of steamed veggies… I love them all!

Roasted Turkey Breast

What’s the best part of cooking a large Thanksgiving meal? For me it’s smelling a turkey cooking in the oven for a long time. It’s a uniquely “Thanksgiving” aroma.

For our mini-Thanksgiving Jim and I cooked a turkey breast instead of a whole turkey. I read about roasting a turkey at high-heat quickly instead of baking at a lower temp, so I thought this would be a good time to try it out. The turkey came out great, but it was really smoky in the kitchen, so be prepared for that. This was hands-down the juiciest turkey that we’ve even made, and it was also the simplest to make. It’s also so much quicker.

Roast Turkey Breast recipe

Roasted Turkey Breast
Serves 8
The juiciest turkey breast ever.
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 1/2 Stick butter
  2. 1 whole turkey breast
  3. Salt to taste
Instructions
  1. Preheat oven to 450F.
Clarified butter
  1. Melt the butter in a small pot. Spoon out the foam and solids.
  2. Place the turkey breast in a roasting pan and brush with 1/2 of the clarified butter and sprinkle with salt. Use more salt than you think is necessary. If you have an injector you can inject the rest of the clarified butter into the turkey.
  3. Roast the turkey for 1:15 minutes, or until internal temp reaches 160F. Remove from oven and cover with foil. Let rest for 45 minutes. Internal temp should come up to around 175F.
  4. Slice and serve.
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Roasted Turkey Breast recipe

That’s the last Thanksgiving recipe for this week. We’ve got a few more Thanksgiving and holiday recipes coming your way next week. ICYMI, yesterday we posted our favorite mashed potatoes recipe. 

 

Best Roasted Vegetable Lasagna

Happy November! I hope the weather is still nice where you live. It’s been absolutely gorgeous around here lately, especially for Halloween! We’ve eaten way to much candy lately, so it’s definitely time for something a little healthier….

Jim and I are going to start making a conscious effort to have more meatless meals. Jim’s a big-time “meat-a-tarian” (as he calls himself), so meatless meals are quite an adjustment for him. Most of the time he will say that he likes my meatless creations when we’re eating them only to say the exact opposite when I bring up the idea of making them again. I am perfectly fine eating several meatless meals a week… it’s not as big a deal to me.

So we’re working on coming up with a few meatless meals that we can keep start working into our busy weeknight schedules. We’re off to a good start… we made a roasted vegetable lasagna for dinner a couple of nights ago and it was a winner. Jim even suggested that we make it again next week!

Roasted vegetable lasagna recipe

It’s a meatless “lasagna”. There are plenty of veggie layers, but no lasagna noodles. So it’s gluten-free & grain-free. 

Roasted vegetable lasagna recipe

Lots of veggies here, including grilled eggplant, roasted yellow bell peppers, roasted mushrooms, and roasted shallots. You could actually taste every single veggie in there. The star here was definitely the eggplant (it wasn’t actually roasted, Jim cooked it up in his grill pan). 

Roasted veggie lasagna recipe

Best Roasted Vegetable Lasagna
Serves 2
Roasted veggies and grilled eggplant make this "lasagna" a winner. No carbs here!
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 1/2 Eggplant, cut into thin rounds
  2. 1 large shallot, split in half
  3. 2 yellow bell peppers, sliced into quarters and seeded
  4. 1 C baby portabello mushrooms, sliced
  5. 1 C shredded mozzarella
  6. 1 C tomato sauce
  7. Olive Oil, Salt & Pepper as needed
  8. 1 Tsp dried basil
Instructions
  1. Preheat oven to 425F.
  2. Saute (or grill) eggplant with a bit of olive oil. Season with salt and pepper.
  3. Wrap shallot in foil with about 1 tsp of olive oil and season with salt. Cook for 20 minutes, or until soft.
  4. Place bell pepper on a baking pan lined with foil. Roast for 30 minutes, or until skin starts gets slightly blackened.
  5. Place mushrooms on a baking pan lined with foil. Sprinkle with olive oil, salt, and pepper. Roast for 30 minutes, or until browned.
  6. Change oven temp to 350F.
  7. Remove the skin from the bell pepper as much as possible. Remove the skin from the shallot and chop roughly.
  8. In a baking dish, layer eggplant, bell pepper, mushrooms, and shallots. Spoon tomato sauce over veggies and then cover with cheese. Sprinkle basil on top.
  9. Bake for 15 minutes.
Notes
  1. There are a lot of veggies here, so there's a chance that this can get watery. Just spoon out any liquid that cooks out.
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 Roasted vegetable lasagna recipe

 What are your favorite meatless meals? Do you do Meatless Mondays? Tell us about it in the comments!

Easy Roasted Potatoes

Happy Fall everyone! Fall is my favorite season, even if it is far too short. In south Georgia it seems like we get about 2 weeks a year where the temp is below 90 and above 60. I think we’re finally starting to get there now!

On the home front I’ve been trying to do a better job of planning out our meals each week so that we’re not left getting takeout at the last minute because we don’t have anything to cook. We try to eat healthy meals for dinner as much as possible, and being forced into takeout because of a lack of planning is disappointing to me. Planning main dishes isn’t all that hard… it’s often the side dishes that give us trouble. That’s where this recipe of roasted potatoes comes from. 

easy Roasted Potatoes

We’ve been roasting potatoes in the oven quite a bit lately. They’re super easy, don’t require an extensive list of ingredients, and can be pulled off last minute. Handy-dandy for when you don’t have a well-planned meal.

We, of course, like white potatoes. They’re the tastiest, no question about it. But they’re not the healthiest. We usually roast purple potatoes (when we can find them), but we’ve also been using potato medleys lately. The pictures from this recipe were from a medley that had about 4 different potato varieties, but don’t ask me what they were. I know there were some purple potatoes in there, and some sort of yellow potatoes. They tasted great… that’s what I remember most. 

Roasted Potatoes Recipe

Roasted Potatoes recipe

 

Easy Roasted Potatoes
Serves 4
Quick and easy roasted potatoes. Tons of flavor with crispy exterior and cream interior.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 lb potatoes, cut into 1 inch pieces
  2. 3 Tbsp olive oil
  3. 2 Tbsp salt
  4. 1 Tbsp pepper
  5. 1 Tbsp smoked paprika
Instructions
  1. Preheat oven to 425F.
  2. Combine all ingredients (except 1 Tbsp oil) in a mixing bowl. Stir thoroughly to mix seasoning. Add more seasoning if you have more potatoes. You can also add more oil if things are looking a little dry.
  3. Use an oven-safe plan or baking dish for the potatoes. Add remaining 1 Tbsp of oil to the bottom of the pan and then add the potatoes.
  4. Cook uncovered for 30-35 minutes until potatoes are fork-tender.
Notes
  1. You can use any potato variety you like, except for sweet potatoes. Sweet potatoes would require a different cooking time.
  2. You can also vary the seasonings. You can use BBQ rub spice instead of salt, pepper, and paprika. Rosemary and parsley also work well.
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