Ravioli with Basil Cream Sauce and Gorgonzola

This was super quick and delicious!

Ingredients:
2-3 servings of ravioli
one ziplock baggie of basil leaves (20 ish?)
1 1/2 cups of milk or cream
3 T butter
1 T flour
4 cloves garlic
gorgonzola cheese crumbles

Recipe:
Cook ravioli accordingly. Meanwhile, melt butter in a saucepan and add the chopped garlic. When the butter is slightly browned, add the basil and cook until wilted. Then add the flour and cook until bubbling. Add milk or cream and allow to thicken and reduce down. When at a desirable viscosity, serve over ravioli and top with gorgonzola crumbles. Enjoy!

Local Seabass with Artichokes

So we finally went to the local fish market- and it was awesome! It literally couldn't get any fresher, seeing as they have their own loading dock in the back where the fishermen pull up and barter their goods.

Ingredients:
1 lb Seabass, filleted
1 6.5 oz jar of artichoke hearts, drained
1 handful parsley, chopped
1 handful basil, chopped
4 T butter
1 lemon, halved
salt and pepper
tin foil
baking dish

Directions:
Preheat oven to 400. Place a sheet of foil in the baking dish. On the foil, place fish and add chopped herbs on top. Then add artichoke hearts and butter, divided into tablespoons. squeeze one half of the lemon over the whole thing, season with salt and pepper, and fold the foil up over the fish, making a parcel so the butter can baste the fish while it cooks. Bake for around 15-20 minutes, until the center of the filets are white and opaque.

We had our fish with brown rice and sautéed zucchini and onions, a delicious healthy meal with a whole grain, a vegetable, and a healthy protein!

Creamed spinach with corn

Ingredients:
10oz frozen spinach
1 cup of whole milk (or cream for more richness)
1 cup corn
half a large onion, chopped
3 cloves of garlic, minced
3 T butter
Optional 1/2 cup shredded cheese

Directions:
Bring spinach to room temp. Meanwhile, heat butter in skillet over medium heat and sautee onions and garlic until translucent. Add spinach and milk, bring to a simmer. Add corn and return to simmer. If adding cheese, add to skillet and combine. Done!

Almond raspberry cookie sandwiches

Ingredients:
1 1/2 cup sliced almonds
1 7oz tube almond paste
1 cup sugar
2 large egg whites (1/4 cup)
1/3 cup raspberry jam
powdered sugar

Directions:
Preheat oven to 350 and line two baking sheets with parchment paper. On a separate tray, distribute almonds. Grind almond paste and sugar in food processor. Add egg whites and process until blended. Transfer to a resealable plastic bag and cut off one corner creating a 1/2 inch opening. Onto the almond tray, squeeze out the dough to make 2 1/2 inch long strips. Coat the strips in almonds and transfer to baking sheet with parchment paper. Bake until golden, about 12 minutes. After cooled, sift powdered sugar over them. In a small saucepan, simmer the jam over medium heat for about 30 seconds. When the jam is cooled, spoon onto half of the cookies and top with the other half.

Chicken with Sun-dried tomato, eggplant, and basil

Ingredients:
1 lb. chicken, thawed
1 small eggplant
1/3 cup sun-dried tomatoes
1 cup broth
1/4 cup basil
4 cloves garlic, chopped
4 T oil
Flour for dredging
Salt and pepper

Directions:
Peel and chop eggplant and place on baking sheet. Drizzle with 2 T olive oil and season with salt and pepper. Roast on 375 for 10-15 minutes, or until soft. Meanwhile, Dredge chicken in flour and fry in remaining 2T oil on medium heat for about 4-5 minutes on each side. Add garlic and sundried tomatoes to the pan with the chicken. Cook for 2-3 minutes and then add eggplant, broth and basil. Bring to a simmer and then serve with bread or rice.