Very Simple, Basic, Tomato Sauce

This is the simplest of the simple tomato sauces. It's so easy to stir up, and many things can be added to it. It also freezes well, so it can be made ahead of time in anticipation of not having enough time to cook a homemade meal.

Add meatballs to this sauce, or scoop some of this sauce in with a bunch of freshly sauteed veggies to make a healthy pasta dinner. It would also be great as the sauce for eggplant or chicken parm. Or us it as a dipping sauce with bread. It's extremely diverse!

Simple Tomato Sauce
Makes 2 Servings

Ingredients
2 tbsp olive oil
2 cans chopped tomatoes which have been pulsed a few times in a chopper
2 cloves of garlic, finely chopped
1 tsp chili flakes
1 tsp freshly ground black pepper
1 heaping tsp sugar
salt to taste
handful of freshly chopped basil, and or parsley (optional)

Heat the oil in a shallow pan. Add the garlic, chili flakes, salt and pepper and saute. It is important to pay very close attention to the garlic. It should take 1-2 minutes for the garlic to become very lightly brown.



Have the tomatoes ready and add them to the pan. Stir all the ingredients together. Finally add the sugar and stir. Let the sauce simmer on a low heat for 10-20 minutes.



If you are planning to add basil or parsley, add it during the last 5 minutes of cooking.



It's possible to use fresh tomatoes for this recipe, but it would make it much more expensive and laborious. Also, tomatoes should be in season so that they actually have some flavor! If you do decide to use fresh tomatoes, they will need to be peeled and chopped. It would probably take 8-10 plum tomatoes to create the same amount of sauce.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

SERVES4

• ACTIVE TIME:15 MIN
• START TO FINISH:25 MIN

• 1 garlic clove
• 1/4 cup chopped sun-dried tomatoes packed in oil, drained
• 1/2 cup walnuts
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1 tablespoon chopped flat-leaf parsley
• 1/2 stick unsalted butter
• 1/2 teaspoon fresh lemon juice
• 8 rib lamb chops (3/4 inch thick; 2 lb)

• GARNISH:

  lemon wedges

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:15 MIN

• 3 tablespoons olive oil
• 1 lb peeled large shrimp
• 3 large garlic cloves, forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweet (red) vermouth
• 1 (14- to 15-oz) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 lb capellini (angel-hair pasta)

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary

Filled Pork Scallops with Tomato Sauce

Ingredients: 3 pork scallops, tomato tapenade, mozzarella, salt, pepper, 6 slices raw ham, 50 grams diced bacon, 1 onion, thyme, oregano, 5 tomatoes, 100 ml red wine, 1 tablespoon pesto ,

Preheat the oven at 170 degrees. Cover 3 thin pork scallops with tomato tapenade and put mozzarella on. Roll the pork scallops and season with salt and pepper. Wrap each pork scallop rolls into 2 slices raw ham. Bake the rolls brown in hot butter. Put the rolls into an oveproof dish.

Bake in the remaining oil 50 grams diced bacon with 1 finely chopped onion, thyme and oregano until the onion is soft. Add 5 diced tomatoes and stir fry briefly. Add 100 ml red wine and 1 tablespoon pesto. Bring it to the boil so that the alcohol evaporates.

Add the tomato sauce with the pork scallops rolls in the ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve it with potatoes and a salad. Enjoy!

Chicken Breast with Peas and Tomato

Ingredients: 1 onion, 1 chicken breast, 100 grams diced ham, dash of red wine, 200 grams peas, 2 tomatoes, 200 ml chicken stock,

Bake 1 chopped onion until soft. Add 1 diced chicken breast and cook the diced chicken breast brown. Add 100 grams diced ham and a dash of red wine. Let the alcohol evaporate and then add 200 grams peas, 2 diced tomatoes and 200 ml chicken stock. Let it al cook well for about 10 minutes. Serve with baked potatoes or rice for example. Enjoy!

Spaghetti with Tomato, Mushrooms and Grilled Peppers

Ingredients: spaghetti, 1 onion, 250 grams mushrooms, 125 grams cherry tomatoes, 2 grilled peppers, 50 ml white wine, 1 tin diced tomatoes (400 ml), 1 cube stock, salt, pepper, grated cheese,

Number of persons: 2

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 1 chopped onion to soft. Add 250 grams sliced mushrooms, 125 cherry tomatoes cut in quarters and 2 sliced grilled peppers again. Stir fry until the mushrooms are tender. Pour 50 ml white wine and let the alcohol evaporate. If the alcohol has evaporated add 1 tin diced tomato and 1 crumbled cube stock. Bring to taste with salt and pepper and let it all gently simmer for about 10 minutes. Serve with spaghetti and sprinkle grated cheese overit. Enjoy!

Pork Scallops with Tomato Sauce

Ingredients: 4 pork scallops, salt, pepper, 2 eggs, breadcrumbs, oregano, 1 onion, 1 garlic clove, thyme, 50 ml red wine 3 tomatoes, 1 tin diced tomatoes, 1 tablespoon sugar, mozzarella, grated cheese,

Number of persons: 3

Preheat the oven at 160 degrees. Cut 4 pork scallops in piece. Season with salt and pepper. Get it through 2 beaten eggs and then by breadcrumbs seasoned with oregano. Bake the pork scallop pieces brown in hot butter and put in an ovenproof dish. Place the ovenproof dish in the preheated oven. Meanwhile make the tomato sauce. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 50 ml red wine and let the alcohol evaporate. Add 3 diced tomatoes and 1 tin diced tomatoes again. Stir in 1 tablespoon sugar and let it simmer gently for about 10 minutes. Remove the ovenproof dish from the oven and put the tomato sauce over the pork scallops. Scatter pieces mozzarella and grated cheese over it. Place the ovenproof dish back in the oven so the cheese and mozzarella can melt. Serve with baked potatoes and a salad. Enjoy!

Pasta with Zucchini-Tomato Sauce

Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 garlic clove, 1 zucchini, 1 tin diced tomatoes, grated cheese,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt is crisp. Bake in a hot wok 200 gram diced bacon with 1 chopped onion and 1 finely chopped garlic clove until the bacon is crisp. Add 1 diced zucchini and stir fry a few minutes. Add 1 tin diced tomatoes, bring to taste with salt and let it simmer another 5 minutes. Serve with the pasta and sprinkle some grated cheese over it. Enjoy!

Oven Baked Sausages with Tomato and Red Onion

Ingredients: 4 sausages, 2 red onions, 2 garlic cloves, 250 grams roma tomatoes, balsamic vinegar, basil,

Number of persons: 2

Preheat the oven to 180 degrees. Put in an oven proof dish 4 sausages, 2 sliced red onions and 2 chopped garlic cloves. Turn the oven proof dish about 15 minutes in the preheated oven. Remove the dish from the oven and add 250 grams roma tomatoes and basil. Sprinkle with balsamic vinegar and place the oven proof dish another 15 minutes in the oven or until the sausages are cooked. Enjoy!

Green Beans with Tomato and Raw Ham

Ingredients: 300 grams green beans, salt, 2 shallots, 150 grams raw ham, 2 tomatoes, 100 ml chicken stock,

Number of persons: 3

Boil the beans in about 8 minutes al dente in water with a little salt. Bake 2 chopped shallots until soft. Add 150 grams of raw ham cut in strips and stir 2 minutes with the shallots. Add 2 diced tomatoes and 100 ml chicken stock. Let it simmer gently for about 10 minutes. Add the beans and warm another 2 minutes. Serve the beans with baked potatoes. Enjoy!

Tortellini with Tomato Sauce

Ingredients: 1 bag of tortellini with cheese filling (250 gram), 1 onion, 1 garlic clove, 3 tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme, 1 tablespoon sugar

Number of persons: 2

Boil the tortellini al dente in boiling water with salt. Cook in oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 3 diced tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme and 1 tablespoon sugar. Let it all simmer for about 20 minutes on low heat. Remove the bay leaf from the sauce. Serve the tomato sauce with tortellini. Enjoy!

Spaghetti with Zucchini, Tomato and Bacon

Ingredients: spaghetti, 250 grams diced bacon, 1 large zucchini, 1 garlic clove, 1 teaspoon chilli jam, 1 tin diced tomatoes, sugar, red wine vinegar, 1 cube stock, grated cheese,

Number of persons: 3

Cook the spaghetti al dente in boiling water with a little salt. Bake in a hot wok 250 gram diced bacon crispy. Add 1 diced zucchini, 1 chopped garlic clove and 1 teaspoon chilli jam. Stir fry about 4 minutes. Add 1 tin diced tomatoes, 1 tablespoon sugar, a dash of red wine vinegar and 1 crumbled stock cube. Let it all simmer for about 10 minutes. Serve with spaghetti and sprinkle grated cheese over it. Enjoy!

Tagliatelle with Eggplant, Minced Beef and Tomato

Ingredients: tagliatelle, 1 onion, 1 garlic clove, 200 grams minced beef, 1 eggplant, salt, 1 tin diced tomatoes, 100 ml stock, grated cheese,

Number of persons: 3

Boil the tagliatelle al dente in boiling water with a little salt. Cut 1 eggplant cut into cubes and pprinkle with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 200 grams of minced beef and fry it loose and brown. Add the sliced eggplant and stir fry 5 minutes. Then add 1 tin diced tomatoes and 100 ml of stock. Let it all simmer for about 10 minutes. Serve with tagliatelle and sprinkle grated cheese over it.

Spaghetti with Herb and Tomato

This is a quick and flavorful dish, not heavy like many pastas can be. The addition of fresh herbs and the breadcrumbs make this dish unique.

Spaghetti with Herb and Tomato

Makes 4 servings.

INGREDIENTS
1 lb spaghetti
Olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
3 tomatoes, diced
3 tablespoons tomato paste
1/4 cup white wine
a handful of freshly chopped herbs, such as basil and italian parsley
breadcrumbs, lightly toasted
parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add spaghetti and cook until al-dente.

While pasta is cooking, preheat a few tablespoons of olive oil in a large skillet. Add onion and garlic and cook for 2-3 minutes or until fragrant. Add tomato paste and stir to combine. Add white wine and diced tomatoes, and simmer for 5-6 minutes or until tomatoes begin to break down. Stir in chopped herbs and cook for an additional 1-2 minutes. Season with salt and pepper, to taste.

Drain pasta, reserving some of the pasta water. Add pasta to sauce pan and stir until well coated, adding a bit of reserved pasta water if necessary.

Plate and top with a few tablespoons of toasted breadcrumbs, a sprinkle of parmesan, and a drizzle of olive oil.

Tomato and Olive Penne

If you’re looking for a super quick, super flavorful dish, this is it. It is amazing really, how a few carefully chosen ingredients can provide so much flavor. Even if you’re not a big olive fan, you need to try this dish.

Tomato and Olive Penne

Makes 4 servings. Adapted from Everyday Food.

INGREDIENTS
salt and freshly ground pepper, to taste
1 lb penne
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 cups cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

DIRECTIONS
In a large pot of boiling salted water, cook the penne until al dente according to the package instructions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the cherry tomatoes, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until the tomato juices run, about 1-2 minutes. Add the tomato paste and continue to cook another 2-3 minutes.

Add the penne, olives, parsley, and 1/4 cup parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Quinoa Cakes with Eggplant-Tomato Ragu and Goat Cheese

Oh goat cheese, how I love thee.

Since I stopped eating dairy almost a year ago, I have managed to adapt pretty well. I don’t miss much, not the ice cream (the soy stuff is surprisingly good), nor the milk chocolate (give me dark any day), or even creamy pasta sauces (hey, it’s much healthier without them). I do eat Parmesan on occasion, or, actually, quite often on pasta, but it’s aged and I don’t eat enough to do any harm.

But the one thing that I really miss, that I constantly crave, that sets my mouth a’droolin’… well, that thing is goat cheese.

And sometimes, when I find a recipe like this, that just screams for the addition of goat cheese, I’m willing to suffer the consequences. You see, the recipe originally called for smoked mozzarella. Yes, I loved mozzarella… but not enough to deal with the painful after-effects. But substitute goat cheese instead… yup. I’ll eat me some of that. And I’ll like it, no matter how I feel afterword.

Surprisingly, it wasn’t that bad. I’ve heard that goat’s milk is easier to digest than cow’s milk, and it just might be true. In that case, you might be seeing more of it in our everyday recipes.

When I first found this recipe, Taylor gave me one of those looks… the look that says, “oh please don’t make me eat that cardboard hippie crap… unless I can add italian sausage.” And quinoa does have that stereotype. However, when we sat down and took the first bite of these crispy cakes, even I was surprised. There was flavor there that I never expected. And it was good. Worth the trouble of struggling to flip a fragile paddy of quinoa good.

Especially with the addition of the goat cheese. :)

Quinoa Cakes with Eggplant-Tomato Ragu and Goat Cheese

Makes 2 servings. Recipe from Epicurious.

INGREDIENTS
For quinoa cakes
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided

For topping
1 1/2 lb eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water or vegetable broth
1 tablespoon chopped flat-leaf parsley
2 oz. goat cheese, crumbled

DIRECTIONS
Make quinoa cakes:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.

Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.

Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.

Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.

Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.

Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water or broth and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, about 3-5 minutes per side (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.

To serve, spoon ragù over quinoa cakes, then sprinkle with chopped parsley and crumbled goat cheese.

TIP: Really pack in the quinoa when forming the cakes. The firmer they are to begin with, the easier they are to cook. I’d also recommend making smaller cakes than described, maybe 1/3 cup full rather than 2/3. The smaller cakes, I found, were much easier to flip once in the pan. And hey, even if they crumble a bit, let them keep cooking. Even a badly mutilated cake will still be crispy and delicious!

Toasted Tomato, Basil, and Goat Cheese Sandwiches

Another perfect summer meal. Full of fresh and bright flavors. This is one of those meals that is so incredibly simple to make, and yet when you’re eating it you feel like a true gourmet. We sliced up the rest of our heirloom tomatoes, using a combination of orange and green zebra tomatoes. With some goat cheese, fresh herbs (we used basil and tarragon), and tart kalamata olives, well, it’s 10am on Sunday morning and I’m craving a repeat.

The recipe calls for grilling the bread, but for us grill-less folk, it works fine toasted in a sauté pan. this is also a great use for the No-Knead Bread we love so much.

Toasted Tomato, Basil, and Goat Cheese Sandwiches

Makes 4 servings. Recipe adapted from Epicurious.

INGREDIENTS
6-8 slices crusty bread
1/2 cup olive oil
5 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
1 tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)

3/4 cup soft fresh goat cheese (plain, peppered, or herbed)
1 large heirloom tomato, thinly sliced into rounds
1/2 cup coarsely chopped pitted Kalamata olives

DIRECTIONS
Preheat barbecue or a large sauté pan (medium heat). Combine oil, garlic, and herbs in small bowl. Brush top sides of bread with half of oil mixture.

Toast bread, oiled sides down, until lightly toasted, about 1-3 minutes, until crisp. Remove from heat. Quickly spread toasted sides with goat cheese.

Return to pan. Cook until bottom sides are toasted and the cheese begins to melt, about 3 minutes. Top with tomatoes, olives, and drizzle with remaining herb oil mixture.

Corn Fritters with Arugula and Warm Tomato Salad

Sometimes certain flavors make you think of a particular time of year. Bonus points always go to meals that make you feel like you’re eating what you should be on that specific day. This meal does that. It’s got a delicious late summer flavor to it, and all the elements of the dish meld together perfectly. I admit I’m not a huge fan of arugula (too bitter for me), and was on the verge of just substituting salad greens, but the sweetness of the tomato and corn made the arugula taste just divine – so I’m glad I didn’t.

Whatever you do, don’t use frozen corn. While it might be good for hearty winter meals where it’s texture is more important, for dishes such as this one, where the entire flavor of the fritter depends on the subtle sweetness of the corn, frozen just doesn’t provide that.

Next time we might kick up the fritters a tad. The pinch of cayenne I added wasn’t quite enough. We’d do more, and maybe some smoked paprika as well.

Though I have to say that drizzled with some honey, the fritters were almost dessert. Yum.

Corn Fritters with Arugula and Warm Tomato Salad

Makes 8 first course servings. Recipe from Epicurious.

INGREDIENTS
For tomatoes
6 scallions, white and pale green parts separated from dark green parts and both finely chopped
2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper

For fritters
2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 teaspoon cayenne pepper
1/2 cup whole milk or soy milk/creamer
1 large egg
1/3 cup vegetable oil

For arugula
2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)

DIRECTIONS
Prepare tomatoes:
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.

Make fritters while tomatoes cool:
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.

Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

Prepare arugula:
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.

Divide arugula, fritters, and tomatoes among 8 small plates.

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

If you follow this blog, you’ll know that despite my issues with dairy I have a strong affinity for goat cheese. I’ll gladly risk any upset feeling I might have to enjoy its creamy goodness. And so, when I stumbled across this recipe (ok, so maybe I was actively searching for a goat cheese ravioli recipe, but I found this one nonetheless), it was a no brainier that it would be on the menu that week.

The raviolis were perfect. The goat cheese and arugula are a perfect combination, and need no modifications whatsoever. Next time we make this, however, and there WILL BE a next time, we might mix it up a bit with the sauce. It was far too buttery (if you believe there is such a thing). Keep the tomatoes, keep the bacon/pancetta, but use some olive oil and maybe some white wine in place of the butter. Yes, THAT would be just divine.

You know you’ve had a good meal when you begin to crave it at 9:00 on a Sunday morning…

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

Makes 4-6 servings. Recipe from Epicurious.

INGREDIENTS
Ravioli
2 tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
42 (about) wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy

Tomato-Pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
1 teaspoon chopped fresh thyme

For serving
5 tablespoons melted butter (or olive oil)
12 fresh basil leaves
Fresh thyme sprigs

DIRECTIONS
Make ravioli:
Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)

Make tomato-pancetta butter:
Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook and serve ravioli:
Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.

Spinach and Sundried Tomato Fritatta

We’re no strangers to fritattas. However, there’s always an element of skill and patience required to make them – being able to cook a huge pan full of eggs all the way through, sometimes flipping the massive disk, is not easy.

Whoever the genius was that decided to move the fritatta into ramekins will be forever deserving of my thanks. And I honestly don’t know if I’ll ever make a regular full-pan size fritatta ever again. Seriously. Ramekin fritattas are just too perfect to make it any other way.

These little personal sized fritattas puff up in their ramekins almost like souffles. They are light and fluffy and the perfect size for dinner (or lunch or breakfast). While this recipe called for spinach and sundried tomatoes, you can basically use any veggies or greens that you may have left in your fridge. They are a great way to use up any produce that is on it’s way out – a true clean-the-fridge type of meal.

Spinach and Sundried Tomato Fritatta

Makes 4. Recipe from Epicurious.

INGREDIENTS
Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes.