It's time to kick off #TripleSBites week just in time for #Valentine's Day

Disclaimer: Thank you to our generous sponsors for the products received for use with this event #TripelSBitems as well as for  providing the prizes free of charge.  All opinions stated are my own.   

How do you feel about Valentine's Day?  Is it a day you like to spend with alone with your sweet heart, is it family kind of affair, or is it day like every other for you?  I for one love Valentine's Day.  It may be because - yes, it's me not the girls - pink, purple, and pretty hearts are my favorite and I love, love, love to decorate for it. HA, who know that about me, right?! Plus it is fun to spend some extra time in the kitchen to pamper everyone.  For us, it is a family affair with special drinks and dishes for my sweetheart as well as my other loves aka our girlies.  This year I am starting the fun early by joining the #TripleSBites event hosted by Camilla of Culinary Adventures with Camilla . 

This week for the #TripelSBites event twenty bloggers will feature recipes from drinks to dessert all with a Valentine's theme.  Isn't that fantastic?  Yup,  al you need for a whole week with plenty time to prepare for February 14th. Now not only,  are there fantastic recipes, but there is also a fantastic products give away!   From delectable saucy goodness to delicately spiced chocolate there is something for everyone.

So now, beware and remember because all the info you need during the event is covered in this post.  It includes a list of our sponsors and items (including the nifty rafflecopter widget needed need for a chance to win).  This is how it works.   The event starts at 12 am PT on February 2nd and closes at 6pm on February 9th, 2015  on  so be sure to come back and check out the recipes. Now, don't be disappointed I won't be posting a new recipe every single day during the event—but the rest assured there will be a new recipe from the fantastic #TripleSBites bloggers.

#TripleSBites Bloggers

Culinary Adventures with Camilla

Cooking In Stilettos                            

The Not So Cheesy Kitchen

The Pajama Chef

Cheese Curd In Paradise              

Summer Scraps                         

Debbi Does Dinner Healthy        

From Gate to Plate         

A Kitchen Hoor's Adventures     

A Day in the Life on the Farm                   

Things I Make (for Dinner)          

Eliot's Eats          

CafeTerraBlog  

Making Miracles              

Curious Cuisiniere           

The Spiffy Cookie            

The Weekend Gourmet                               

Amy's Cooking Adventures        

Famished Fish, Finicky Shark      

Dancing Veggies              

           

Meet and connect with our sponsors:

Gourmet Garden: website | twitter | facebook | pinterest | instagram

Intensity Academy: website | twitter | facebook | pinterest | instagram

Not Ketchup: website | twitter | facebook | pinterest | instagram

Kitchen IQ website | twitter | facebook | pinterest

2 Armadillos  website | twitter | facebook | pinterest | instagram

Acala Farms website | twitter | facebook | pinterest 

Out of the Woods  website | twitter | pinterest | instagram

Pirate Jonny's website | twitter | facebook | instagram

Voodoo Chef website | twitter | facebook | instagram

Mekinita Brands facebook | twitter

Spicely Organics website | twitter | facebook

The Giveaway 

Terms & Conditions

Mandatory Entry: Leave a comment (below) and tell me What's your favorite romantic dish to cook for your sweetheart? Many more ways to enter in the Rafflecopter widget [below].

This giveaway is open to residents of the United States only, age 18 and older. This #TripleSBites 2015 giveaway runs from Monday, February 2, 2015 12:00am PT through Monday, February 9, 2015 at 6:00pm PT. Winners will be randomly chosen and announced on February 10, 2015. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Please click on the arrows in the rafflecopter to scroll through the prize packages!

Closed

Pineapple Salsa for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

And here it is my first - okay novice - post for the #10DaysofTailgating event. Are you ready for the party?

I am bringing fresh Pineapple Salsa for the event; sweet pineapple combined with cilantro and red onions meets the delectable Carrot Karma Hot Sauce. The sweet flavors of pineapple melt together with some nice heat that are cut by the hints of lime.    Oh yes it is so good…well, that is as long as you like fresh pineapple.

Here take a look at my friend Gail volunteering to sample the pineapple salsa in   appropriate tailgating gear….

Fresh Pineapple Salsa {easily doubled}
   1  C finely chopped fresh pineapple
1/4  C finely diced red onion
   1  tsp finely diced and cleaned jalapeño {or more if you like spice}
   2  TB freshly chopped cilantro
1-1/2 TB Carrot Karma Hot Sauce
Salt to taste

1. Gently combine all of the ingredients
2. Make at least 30 minutes ahead of time - adjust salt and hot sauce before serving

Have fun and now check out all the other amazing Tailgate food

Starters

• Loaded Baked Nacho Supreme by Cheese Curd In Paradise
• Baked Blueberry Pork Egg Rolls by The Pajama Chef
• Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
• Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips

• Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
• Cheesy Bean Dip by Making Miracles
• Garden Fresh Salsa by Eliot’s Eats
• Pineapple Salsa by The Not So Cheesy Kitchen
• Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips

• War Eagle Sangria by Sew You Think You Can Cook
• Spicy Strawberry Bourbon Shooters by CafeTerraBlog
• Iowa Sunrise by From Gate to Plate

Sides

• Deviled Egg Potato Salad by Cooking In Stilettos

Mains

• El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
• Ginger Chicken Kabobs by Summer Scraps
• Chili by A Day in the Life on the Farm
• Spiced Fig and Garlic Chicken Wings by girlichef
• Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
• Asian Duck Sliders by Curious Cuisiniere
• Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
• Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets

• Peanut Butter Pretzel Brownies by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Frikadellen {German Beef Patties} for #WeekdaySupper {#dairyfree #recipe}

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Happy Friday!!!  Are you ready for the weekend and an easy Friday night dinner?  Well,  I got you covered with these delicious Frikadellen.  Frikadellen are - at least by the German's account - staple in any kitchen.  Some call them Frikadellen, in Bavaria they are Fleischpflanzerl {Meatflowers} while in Swabia they are known as Fleischküchle.  All of them being savory delicious meat patties.  They are not only quick and easy to make but also delicious.  Another reason to love ground beef…yes,  beef is always a fantastic option for delicious, quick, and nutritious #WeekdaySuppers. For many more great beef recipes be sure to follow the beef Pinterest board.

Now this is not the most attractive i.e. photogenic dish, yes I readily admit it…but please do not let that deter you….honestly take not only my word but also the word of my family for it….

Frikadellen {German Beef Patties}

1-1/2 lb. ground beef

        1 small onions finely diced

        1 medium carrot cleaned and shredded

        1 C cooked white rice

        1 egg

           Salt, pepper and smoked paprika

           Canola Oil

1. Combine beef with all of the ingredients and work them into a smooth dough {I use my hands}
2. Form individual patties and let them rest for a little bit before frying 
3. Heat canola oil in your favorite frying pan and when hot fry up the patties in batches until cooked through.  Be sure not to over crowd the pan

           optional

1.  Preheat the oven to 375 - Quickly fry the patties on each side until golden then transfer them to a baking sheet. Bake for about 15 - 20 minutes until they are cooked all the way through

Serve with a large salad for a delicious #WeekdaySupper.

For other great #WeekdaySupper recipes be sure to visit all of the other great recipes featured this week.

Monday - Harvest Chili Bowls by The Messy Baker
Tuesday - Balsamic Glazed Filet Mignon by Alida's Kitchen
Wednesday - Cola Barbecue Beef by Melanie Makes
Thursday - Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday - Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Be sure to follow Beef Checkoff on Twitter, Facebook, and Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Summer Veggie Medley on Polenta for #ChooseDreams #WeekdaySupper

Happy almost mid-August.  I am excited to participate in this month's #WeekdaySupper with the theme of quick as well as easy meals to fit a Family Healthy Fit Lifestyle  sponsored by American Family Insurance.  Every day of the week we feature a different recipe for a dish that is healthy and on the dinner table in about 30 minutes;


Monday –     Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday –     Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice
                      by Ruffles & Truffles
Thursday –   Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday –       Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen


be sure to check out the Health and Fitness #ChooseDreams Pinterest board for many recipe ideas as well as tips.

This is the time of summer when produce is available in abundance from gardens, in CSA shares, in the grocery stores and on the Farmer's market; buying seasonal vegetables is economical and sensible on the budget.  Tomatoes, peppers, zucchini…are all reaching their prime right now which also equals healthy dinners. It is easy to fill the plate with vegetables that are filling and yet satisfying.

One of our favorite summer recipes is this easy Summer Veggie Medley with added garbanzo beans for protein served over smooth, comforting polenta.  The perfect dish!!!  All you need to do is cut the vegetables into bite sized pieces, toss with olive oil, and pop the dish into the oven.  Make the polenta while the vegetables are baking and in about 30 minutes dinner is on the table.   It is a dinner my entire family loves...

Summer Veggie Medley
1 eggplant + salt to drain
2-1/2 lbs tomatoes, diced
2 zucchinis, sliced
1 green pepper, seeded and diced
1 poblano pepper, seeded and diced
3 small onions, coarsely sliced

6 garlic cloves, coarsley chopped
1 can garbanzo beans drained
1/3 C olive oil
1 tsp salt
1/2 tsp pepper or more to taste
1 C grated Parmigiano Regiano {optional}

Polenta
4 C vegetable or chicken broth
1-1/2 C polenta meal
2 tsp Earth Balance vegan "butter"
1/2 C grated Parmigiano Reggiano {optional}

*** Preheat oven to 450F ***

1. Cube, and salt eggplant; place in a colander and set aside. 
2. Prepare all the vegetables
3. Toss the vegetables together with the drained eggplant cubes {drain the water} and the drained garbanzo beans in a large bowl together with the olive oil
4. Place the vegetables in a large shallow baking dish {I use a pyrex type dish} stir the vegetables after about 15 minutes {be careful not to burn yourself} Bake for a total of about 30 minutes or until vegetables are fragrant.
5. While vegetables are baking prepare the polenta.  Note: this will take no more than 15 minutes.
6. Heat broth in a large pot; when the broth starts to simmer slowly add polenta.  Using a wooden spoon stir the into the liquid.  Be very careful, as the polenta will splatter.  Turn down the heat and continue stirring until desired consistency.  Add vegan "butter" {or butter} together with the Parmigiano Reggiano {if using}to the polenta.  Serve once the butter has melted. 
7. Add salt and pepper to the vegetables to taste.
8. When ready to serve - arrange the vegetables on top of the polenta and enjoy.

American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn. 

Spinach Pancetta Beef Rouladen {Spinach Panchetta Beef Roll-ups} for #SundaySupper

This post is sponsored by The Beef Checkoff.  All opinions are my own.

Happy Sunday everyone;  I am so excited to participate in this week's Celebration of Beef for Sunday Supper event.  Today twenty of us will feature a variety of different beef dishes; each one with a different twist.

Beef is a favorite in our house any time of year ~ a quick stir fry, a delicious special occasion steak, a nice roast, stew, rouladen, gulasch and yes when camping beef is our dinner choice. We just returned from our camping {tenting} vacation to Orca's Island and guess what we had for dinner?  Yup, you are right it was beef;  beef is so versatile.  We thinly sliced a steak and placed it in the pan with onions, peppers as well as seasoning for easy beef fajitas. Another night we fried up lean ground beef with seasoning for beef tacos. It was perfect!

For great beef recipes and ideas be sure to  follow our Beef Pinterest Board, follow The Beef Checkoff on Twitter, Facebook, and Pinterest.

Are you ready for Spinach Pancetta Beef Rouladen? Delicious thinly sliced beef stuffed with spinach, pancetta, sun dried tomatoes, and walnuts spell perfection.  A perfect summery twist on the Roulade I make in the winter time; instead of pancetta you can also use prosciutto. Take a look - what do you think?

Spinach Pancetta Beef Rouladen

4 slices of beef roulade
Rub
   1 Tb salt
   1  tsp pepper
   1  tsp dried Italian herbs
   1  tsp fresh lemon zest {from an untreated lemon}
Pesto
1/2 C fresh basil {packed}
1/4 C walnuts
   3 TB Olive Oil
1/2 tsp salt
   4 garlic cloves
   1 Tbs fresh lemon juice
Filling
   8  thin slices of pancetta or prosciutto
   1 C walnuts, toasted in a pan and coarsely chopped
1/2 C dried tomatoes finely sliced
   2 C washed fresh spinach
       Kitchen twine
For roasting
    2  TB Canola OIl
    1  large carrot, cleaned and chopped {1-1/4 C}
    1  medium fennel bulb, chopped {1 C}
    1  medium onion coarsely sliced
    1  TB tomato paste
  1-2 tsp salt
    2  tsp Italian herbs
    1  tsp pepper
  3/4 C  dry red wine
     3 C  water
For the gravy
1-1/2 TB honey
   1/2 tsp  dried chili flakes {or more to taste}
      1 TB lemon juice

*** Preheat the oven to 350F***

1. Lay out the beef roulade {thin slices of top round work great}
2. Lightly the meat with the salt/pepper/herb seasoning {you may have some leftovers of the rub}
3. Prepare the pesto by placing all of the ingredients in a food processor; process until the ingredients come together into a smooth paste
4. Divide the pesto among the four rouladen; smooth the pesto onto the entire roulade {inside only}
5. Place two slices of pancetta or prosciutto onto each of the rouladen
6. Divide the nuts and tomato slices evenly among the four rouladen and spread on top of the pancetta{prosciutto}
7. Top each roulade with spinach
8. Carefully roll up each roulade and tie it with twine {here are more details}
9. Heath the oil in a oven proof dutch oven  
10. Brown each roulade {I brown two at a time} from all sides.  Once they are browned from each side, take them out of the pot and set aside.  When all of the rouladen are browned
11. Add - if necessary - a little bit more oil and roast the carrots, fennel, and onions until fragrant.  
12. Add the tomato past and roast for another minute or so
13. In the next step add the wine, carefully stirring up all bits and pieces {be careful not to burn yourself}
14. Add back the rouladen together with any juices that have collected on the plate
15. Add the water and bring everything to a slow simmer.  
16. Cover and place in the oven; cook for about 90 minutes turning them every 30 minutes.
17. When the cooking time is over, remove the rouladen from the gravy.  Place them on a plate, wrapping them in foil.
18. Pour the gravy together with the vegetables through a strainer.  Press the vegetables through the strainer.  Return the smooth gravy to the pot; bring to a slow simmer then add honey, lemon juice, and chill flakes to taste.
19. Place the rouladen together with any juices that have collected back into the gravy.  Gently reheat the rouladen.

Yes, there are quite a few steps but it is definitively worth the effort.  Mia Rose ate an entire roulade by herself…

Serve with oven roasted potatoes and a large salad.  Enjoy!

Now check out all the other amazing beef recipes...

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma's Meals
• Meatball Lover's Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy's Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida's Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi's Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Almond Cashew Chicken for #SundaySupper #ChooseDreams

This post is sponsored by American Family Insurance. All opinions are my own 


Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

American Family Insurance encourages everyone to follow their dreams by eating healthy and be active.  This week's #SundaySupper theme is Family Healthy Fit Lifestyle and our wonderful host is Denise of RunDMT. You may be wondering what does a Family Healthy Lifestyle mean; let me tell you what it means to me.  To me it means to spend quality time outside as a family, bring healthy snacks,  and eat home cooked meals together.   We are what you may call an outdoorsy type of family; we love to camp, visit lakes, rivers, beaches etc most of us like to hike but every so often our youngest is the squeaky wheel.  But you know we can generally find enough on the path to keep her interested.  At the beginning of the summer we went for a beautiful hike in the Columbia River Gorge.  Mia Rose was not so excited about hiking until we saw a deer eating her lunch…or we watch the clouds - is that the shape of a heart? - or we look for bugs, flowers, fairies, birds….You know, Ron's motto is you have to earn the day by spending time outside exercising and that is what we try to live by.

You can find great places to explore everywhere in the country; to find great outdoor spaces to explore check National Parks  or  find a state park in your area and go out hike.  Most parks have day use facilities so it is easy to pack a picnic and spend the day.  We often bring along our camping stove along with plates, water, and at least one quick item to cook after our hike.  ~  Now you do not have to miss out on spending time together with you family if you live in the city.  When we lived in Chicago Ron and I would take urban hikes to explore the city.  If your goal is to visit the zoo, park a little further away and take a walk through the neighborhood, or get off the bus a couple of stops earlier, or go explore a city park.  What are your tips to live a Family Healthy Fit Lifestyle?

Now what about dinner?  What about making a home cooked meal after spending all this time outdoors?  Advance preparation is the answer and one of my favorite delicious go-to dishes is Almond Cashew Chicken. The meat marinates while you are having fun outside and once you are back home all you need to do is put on the rice, and sauté the nuts, chicken, together with the vegetables. Yes,  it is that easy plus is is delicious.

Almond Cashew Chicken

• 1-1/2 lb. chicken breast, diced
•  3 garlic cloves, minced
•  2 tsp fresh minced ginger
• 1 Tbs plum sauce
• 1 Tbs rice vinegar
• 1 Tbs toasted sesame oil
• 1 tsp garlic chili paste
• 1 Tbs reduced sodium soy sauce
• 1 Tbs toasted sesame oil
• 1 C Almonds, whole
• 1/2 C Cashew
• 1/4 C water or more as needed
• 3-4 C broccoli or other seasonal vegetables i.e. snap peas, bok choy, etc.

1. Make marinade by combining garlic and ginger with plum sauce, vinegar, oil, chili paste, and soy sauce.  Mix until well combined
2. Place diced in a bowl and pour marinade over the chicken.  Make sure that the marinade covers all of the chicken, cover with plastic wrap and place in fridge for at least a couple of hours.
3. Heat oil in a wok or cast iron pan; add nuts and toast them for about five minutes.
4. Add chicken together with marinade and sauté until the chicken is cooked all the way through
5. Place broccoli or other vegetables on top of the chicken along with about 1/4 C of water or more as needed.  Cover and leave on heat for about 3-5 minutes until vegetables are cooked through.
6. Serve on a bed of rice.

Are you ready for more great recipes and tips how to live a Family Fit Lifestyle?  Be sure to check with all of the other fantastic contributors and follow the Family Healthy Fit Lifestyle #ChooseDreams Pinterest board.


Get Up and Go Power Breakfasts

• Get Up and Go Mocha Breakfast Smoothie by The Foodie Army Wife
• Avocado Tomato and Feta Toast with Poached Eggs by The Girl In The Little Red Kitchen
• Peanut Butter Banana Oat Smoothie by The Messy Baker

Salads and Healthy Snacks

• Cherry Kale Panzanella by Jelly Toast
• Watermelon Salad with Blueberry Balsamic Dressing by Runner’s Tales
• Southwestern Chicken Salad by That Skinny Chick Can Bake
• Pantry Greek Yogurt Ranch Dip by Cupcakes & Kale Chips
• Peanut Butter Oatmeal Energy Bars by Magnolia Days

Healthy Fit Lifestyle Dinners

• Grilled Fish Tacos with Summer Salsa by Foxes Love Lemons
• Blueberry Pork Chops by MealDiva
• Individual Grilled Veggie Pizzas by Curious Cuisiniere
• Almond Cashew Chicken by The Not So Cheesy Kitchen
• Quinoa Bowls with Grilled Vegetables and Corn Salsa by Ruffles & Truffles
• Chicken and Mushroom Stuffed Peppers by Cindy’s Recipes and Writings
• Sesame Chicken and Vegetable Pasta by Momma’s Meals
• Spiced Yogurt Chicken Kabobs by Bobbi’s Kozy Kitchen
• Chicken Spinach Quinoa and Brown Rice by Family Foodie

Healthy Desserts

• Healthy Coconut Banana Cookies by Alida’s Kitchen
• Strawberry Banana Smoothie Popsicles by Peanut Butter and Peppers
• Blueberry Quinoa Cobbler by Run DMT

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Garden Vegetable Pasta for #ChooseDreams #WeekdaySupper

Happy Friday!!!  I am so excited to participate in #WeekdaySupper;  the theme for this entire month are easy recipes from the garden.  Perfect timing as this is the time of year when the first vegetables crops are ready for harvest in the garden,  CSA's {Community Supported Agriculture} deliver vegetable shares, and local vegetables are in abundance at local market's.  To me,  nothing compares to eating homegrown vegetables or at least locally grown vegetables; it is almost magical. 

Here in Portland many of our neighbors grow vegetables in raised beds right in their front yard. 

Yes, almost everybody is growing vegetables and our children learn how to grow gardening in their school's learning garden.  

Let me tell you it is contagious.  What do you think?  Start with growing some herbs; get a couple of different plants at your local nursery, plant them in a pretty pot and set them  either right outside the kitchen, or in a sunny windowsill.  Just remember to water and you are all set to add some fresh, homegrown flavor to just about any meal.  Toss the herbs with salad, add it to pasta, add it to a pita, sandwich, eggs…the options are endless and delicious.  Believe me,  soon you will want to start growing all kinds of herbs and vegetables…

The #WeekdaySupper Recipes from the Garden theme is sponsored by American Family Insurance.  American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style can help us reach our dreams.   Fin inspiration  for Recipes from the Garden on the #ChooseDreams Pinterest Board, or connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn.

Now let me tell you about this quick, delicious, and easy #WeekdaySupper dish that your entire family will love.  It is an easy dish packed with fresh vegetables and dinner will be on your table within 30 minutes.  This is all you need...

Garden Vegetable Pasta

• 1 pack of your  favorite pasta {I like Fusilli} - reserve 1/4 C cooking water
• 1 leek cleaned, cut into rings using white and green parts
• 1 bunch of green asparagus, cleaned and cut into bite size pieces
• 3/4 lb. bulk sage sausage
• 1/4 C dry white wine
• 1/4 C pasta cooking water reserved from pasta
• 2 Tb or more Italian parsley
• 1 C Parmigiano Reggiano
• Salt & pepper to taste

1. Cook pasta according to directions
2. While pasta is cooking brown sausage in a cast iron pan until crumbly
3. Add leek together with asparagus to the sausage and sauté for a couple of minutes
4. Add white wine, cover and sauté for another couple of minutes until vegetables have cooked
5. Drain pasta - reserve 1/4 C of the cooking water
6. Stir 1/4 C of cooking water to the vegetable, sausage mixture   
7. Add parsley together with salt and pepper to taste
8. Add cooked pasta to the pan and mix pasta with the vegetables until well combined
9. Add Parmigiano Reggiano and adjust salt/pepper to taste

Serve with a side salad!

Serve this all summer long and change the vegetables as they grow in your garden.  The perfect  #WeekdaySupper dish.

Inspired by American Family Insurance, the Sunday Supper team is bringing you garden fresh recipes all month long. Take a look at all of this week's amazing #WeekdaySupper recipes 

Monday – Strawberry Basil Goat Cheese Flatbread Salad by Family Foodie
Tuesday – Potato Corn Chowder by Cindy’s Recipes and Writings
Wednesday – Huevos Rancheros by Bobbi’s Kozy Kitchen
Thursday – Veggie Quesadillas by The Foodie Army Wife 
Friday – Garden Vegetable Pasta by The Not So Cheesy Kitchen


This post is sponsored by American Family Insurance. All opinions are my own.

Red Wine Cherry Chocolate Bars for #SundaySupper #HBturns50

Every party needs wine - at least that is what I think and my favorites are red wines that are rich,  jammy and dark ruby red in color. Welcome to today's #SundaySupper event Ways to Pair, Cook & Entertain with HeartyBurgundy  sponsored by Gallo Family Vineyards .  The perfect theme -  HeartyBurgundy  has everything I like in a wine; It is rich, with jammy notes, and  ruby red in color.  It pairs perfectly with rich flavorful foods and enhances any meal.   


In our house a party is not complete unless there is wine.  Wine belongs in the glasses of our guests and also in the food when cooking.  Tell me, what is a Bolognese Sauce, or Rouladen without wine?  Yes, the taste is just not the same without wine. HeartyBurgundy is the perfect wine to use in Bolognese Sauce, Rouladen etc. not only does it taste great but since it is available in a 1.5 liter bottle there is enough for the recipe plus you still plenty to enjoy with your guests.  Perfect, right?!  The limited HeartyBurgundy  anniversary edition 1.5L bottle will be available this February in most stores for about $9. Look for the Golden Anniversary Edition Hearty Burgundy at a retailer near you, usingGallo Family’s Where to Buy Tool.  Learn more about Hearty Burgundy and other great wines from Gallo Family Vineyards by following on  Facebook Page,  Twitter, Instagram, and YouTube.


A great dinner party needs delicious food, great wine and great dessert. What is a dinner party without dessert? This is why I bring dessert that is rich, flavorful, plus it is bursting with delicious flavor of HeartyBurgundy, cherries, and rich dark chocolate to our virtual #SundaySupper table.  It is based on  Rotweinkuchen {Red Wine Cake} that is super juicy, full of dark chocolate and just so good!!!  It is easy, however it takes at least a couple of days to make because in order for the cherries to absorb all the delicious Hearty Burgundy flavor they need to bathe in them for at least 24 hours… 


Red Wine Cherry Chocolate Bars

•       1 C dried unsweetened cherries

•       2 C  Hearty Burgundy*

•       3     whole cloves

•       1     vanilla bean pod {scrape out the vanilla and set aside**}

•       2 sticks Earth Balance or other butter/margarine of your choice at room temperature

•       1-1/4 C sugar

•       4 eggs

•       1-1/3 C grated hazelnuts

•       1-1/4 C flour

•       2-1/4 tsp baking powder

•       4 Tb ground cocoa

•       1 tsp cinnamom

•       1/4 ground cloves 

•       **vanilla 

•       3/4 C Hearty Burgundy - *reserved from soaking cherries see above

•       1/2 C chcoolate chips

•       1/2 C dried cherries

•       1/2 C powdered sugar

•       2-3 Tbs Hearty Burgundy - *reserved from soaking cherries see above

•        

Note: Prepare the cherries at the very least 24 hours before you want the dessert; mine soaked for 36 hrs before I used them

1. Place 1 C dried cherries in bowl
2. Add wine with cloves and vanilla bean pod to a pot and bring to a slow simmer; do not boil the wine and continue to simmer for about five minutes until the spices release their flavor into the wine.
3. Pour wine over the dried cherries.  Cover and let the cherries soak in the wine for at least 24 hours or until they have nicely plumped up.
4. When the cherries are ready; separate the fruit from wine+ and take out the spices. Reserve in two separate bowls.
5. ***Preheat oven to 355 F ***
6. In a kitchen machine cream butter together with sugar and when well combined
7. Add one egg at a time.  Beat the mixture for about 30 seconds before adding the next egg.  Repeat. Once all of the eggs are incorporated,
8. Add grated hazelnuts and continue mixing
9. In a separate bowl mix baking powered, cinnamon, ground cloves, vanilla, and ground cocoa into the flour
10. Add flour mixture to the dough then
11. Add 3/4 C of reserved wine (from the cherries) to the dough.  Mix until the dough comes together 
12. Prepare a 9-1/4 " X 13-1/4" baking pan. Pour dough into it and place reserved cherries on top of it. 
13. Bake for about 40 minutes or until a tooth pick comes out clean.
14. Remove from the oven and let it cool down.  When cool, prepare the frosting by combining powdered sugar with 2-3 Tbs of the reserved wine.  Drizzle the frosting over the baked Drunken Cherry Chocolate and top with additional dried cherries.  Let frosting dry and when dry cut into bars.

Note:  Enjoy the leftover wine from soaking the cherries with the dessert - there will however not be a lot left :)

Now take a look and see what the other contributors are brining today to our Hearty Burgundy Party

• Fruity Burgundy Sangria by Shockingly Delicious
• Beef Burgundy in Puff Pastry by Webicurean
• Beef Burgundy Pasta by That Skinny Chick Can Bake
• Burgundy Mushroom Sauce over Beef by The Dinner-Mom
• Classic Coq au Vin by Foxes Love Lemons
• Cornish Beef Pasty with Burgundy Gravy by Neighborfood
• Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
• Hearty Burgundy Beef Stew by Yours And Mine Are Ours
• Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
• Mushroom Bolognese Kale Lasagna by Alida's Kitchen
• Oeufs en Meurette by Curious Cuisiniere
• Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
• Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
• Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
• Sausage & Mushroom Ragu by The Messy Baker
• Sausages in Burgundy Sauce with Mushrooms by Soni's Food
• Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
• Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
• Berry Burgundy Sorbet by Magnolia Days
• Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen





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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.