Picnic Pearl Couscous Salad {#vegan #dairyfree #recipe}

Happy Wednesday! How are you? - Everything here at The Not So Cheesy Kitchen is great, I just needed a little hiatus but now I am back and {in my mind} many posts are lined up.  Now,  I just need to get them all out of my head onto paper  the screen.  Will tell you all about our adventures these past few weeks, just stick with me.  Pretty please?!
Portland weather has been absolutely spectacular these past few days with summer like temperatures.  Yes, it feels more like summer than early spring and we are ready for picnics as well as cooking out. This easy Picnic Pearl Couscous Salad is the perfect side for any picnic.  It comes together quickly, is fun to eat and all it needs is enough time to absorb all the flavors.  

Picnic Pearl CousCous Salad

• 3 c water 
• 1 tsp sald 
• 2 C Pearl CousCous
• 1 C cucumber, seeded and diced
• 1 C tomato, seeded, and diced
• 1 C red pepper, seeded, and diced
• 1/2 C Kalamata Olives, pitted, and diced  
• 3 Tbs lemon juice
• 2 Tbs olive oil
• Salt &  pepper to taste
• 1/2 bunch of chives minced
• 1/2 tsp dried oregano

1. Add salt to water and bring to a boil
2. Add couscous, cover, and turn heat down to low.  Simmer for about 8-10 minutes. Couscous is ready once all the water has been absorbed.
3. Remove cooked couscous immediately from pan to a larger bowl to cool down
4. Add vegetables once couscous has cooled off
5. Combine lemon juice with olive oil, dried oregano, and minced chives
6. .  Add salt and pepper to taste
7. Pour dressing over couscous and carefully toss into salad until well combined
8. Cover and let rest for at least an hour before serving.  
9. Adjust salt and pepper to taste. 

Fettucini Alfredo {#recipe #pasta #lactosefree} #galactosemia friendly

Does the world really need another Fettucini Alfredo recipe one may ask. I certainly think so because it is such a quick dinner that is super delicious.  Now you may not be surprised to hear previously may have had Alfredo once before at home and of course never out.  You know there are not "safe" versions eating out and for some reason or another I remembered it - from the one time I tried it before - as not being that great.    So now I have had the urge to give this another try and tadahhhhh I declare success.  It was not even good it was great; everyone loved it so yes,  Fettucini Alfredo will be make an appearance again in the near future…

Now I don't know if there is a way to make Fettucini Alfred look pretty…you be the judge

Our kids are allowed - among some other aged cheeses - Parmigiano Reggiano which is free of milk sugar due to the aging process, if you want a vegan version I suggest using vegan Mozzarella style shreds. One last note to those new to galactosemia please always check with your clinic and beware that lactose free does often not equal galactosemia safe.

Fettucini Alfredo

• 1 package fettucini
• 2 TB Vegan "butter" {I use Earth Balance}
• 2 TB  Flour
• 1-1/2 C plain soy creamer
• 1-1/2 C grated Parmigiano Reggiano
• 1 C minced fresh Italian parsley {about 1/2 bunch}
• Salt, freshly ground pepper and a pinch of nutmeg to taste

1. Cook fettucini according to package instructions; and make Alfredo sauce in the meantime
2. Over medium heat melt "butter" stir in flour when completely melted. Combine both
3. Add soy creamer stirring the entire time to be sure that all lumps are worked out
4. Add Parmigiano and bring to a low simmer, carefully stirring the sauce.  It should not boil.
5. When sauce has thickened - do not let it get too thick - add parsley together with salt, pepper, and a pinch of nutmeg.

Orzo Salad for a #picnic #PicnicGame {#dairyfree}

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket. I'm going on a picnic and I'm bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie

                          and

                            Orzo Salad

Delicious Orzo Salad packed with olives, shallots, olives, arugula, red pepper…take a look - what do you think?!

Orzo Salad

• 1 C Orzo
• 3 oz pickled red peppers ~ 1/8 C of the juice reserved
• 1/2 C pitted, mixed olives
• 4 shallots sliced {1/2 C firmly packed}
• 3 Tb Olive Oil
• 2-1/2 Tb white balsamic vinegar
• Salt & Pepper to taste
• 1 C washed arugula

1. Cook orzo according to directions. Drain and cool
2. Dice red peppers into bite sized pieces
3. Slice olives
4. In a large bowl combine the cooled orzo with red peppers, olives, and shallots
5. In a separate bowl combine Olive Oil, white balsamic vinegar and reserved juice from the pickled red peppers. Mix up thoroughly, add salt and pepper to taste.
6. Pour dressing over the orzo vegetable mixture and combine well.  Cover and let rest for about an hour before serving.
7. Before serving, place arugula in a ring around the top of the salad.
8. Mix orzo with arugula when ready to serve.

Enjoy!

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.

Ham Noodle Skillet {Schinkennudeln} easy & delicious #dinner #recipe

How is everyone?  Well, this has been a true whirlwind of week - well, can you even say that.  Okay, it does sound a little strange. Let me try again - it has been a very eventful and busy week for me.  Remember I went on my little trip to NYC?!  Yup - I promise that there will be at least a couple of posts about it.  Yes, two so get ready...

It was super fun and now I have to get back in the swing of things...The weather in Portland has been unseasonably dry and sunny. It actually should feel balmy after the snow and cold on the east coast....We spent Saturday taking a long neighborhood walk with a visit to the playground and yesterday I - yes it is true - worked in the yard while the girls where scootering...So you know we needed an easy, satisfying dinner - good thing I was talking aka as texting with my sister Kati in Germany and she suggested Schinkennudeln.  Oh yes - plus everything was in the house...

Ham Noodle Skillet

• 1 pack wide Egg Noodles 
• 1 Tb Olive Oil
• 1 medium onion sliced
• 1/2 lb. Deli Ham {be sure that it is lactose free} cut into mouth size pieces
• 1 medium tomato seeded, and sliced
• 1/4 C Tofutti Better than Sour Cream {or other brand/sour cream)
• 1/2 C grated Gruyere (optional)
• 1/4 C diced Scallion
• Salt & Pepper to taste

1. Cook egg noodles according to directions on package.  Drain and set aside.
2. Heat Olive Oil in large skillet and when warm
3. Add onions and sauté until they soften
4. Add ham and let it brown just a little bit next
5. Add tomato.  Give everything a good stir.
6. Add the cooked egg noodles and carefully mix  them with the onion/ham/tomato mixture
7. Stir in Sour "Cream" and mix it underneath the noodles.  You can add more or less
8. If using, stir Gruyere together with diced Scallions into the skillet
9. Adjust salt and pepper to taste

Serve with a large bowl of salad - enjoy.  Dinner will be on the table in less than 30 minutes...

Butternut Squash & Onion Orecchiette {#12WksWinterSquash #Vegan}

Happy Monday and welcome to week 8 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Can you believe that this is already the eighth week of this fun event?! Yes, there are only four weeks left...so let me ask you this,  are you ready?  That is if you celebrate...are you ready for the big event?  As for me us, the Santa presents are on their way {fingers crossed - I do not want to jinx it}, meat is ordered but we still need to run out to the store today as well as on Christmas Eve.  It will be all good...

With all the stress and business around my Winter Squash recipe is super easy, and will basically cook by itself in the oven while you work on wrapping presents, prepare other foods, or just sit by the fire with a nice glass of something.  Plus it is delicious.

Butternut Squash & Onion Orecchiette

• 4 C Butternut Squash {small to medium sized squash}
• 1 Splash Olive Oil {about a tablespoon}
• 1 Tbs rubbed Sage
• 4 Sage leaves
• 1 onion sliced
• salt & pepper
• 1 package of orecchiette or other pasta cooked according to directions
• 4 TB white balsamic vinegar
• Some fresh parsley for garnish

**** Preheat oven to 375F****

1. Heat Olive Oil in large ovenproof skillet {I use a cast iron pan}.  When hot,
2. Add Sage, Butternut Squash, onions and a pinch of salt. Sauté for a couple of minutes, be sure to give it a good stir. Then, 
3. Place the skillet in the oven and bake for about 35 minutes.
4. Prepare pasta according to directions while squash is baking.
5. When onions are fragrant and squash has softened add about 4 Tablespoons of white balsamic vinegar. Return to the oven for about five minutes are so while the acid cooks off, then
6. Remove skillet from the oven,  add salt and pepper to taste.  Add drained pasta in batches to the skillet and mix it throughly with the vegetables. 
7. Garnish with parsley before serving

Do you have a Winter Squash recipe to share?  Yes? Then please feel free to add it to the linky below.

---

1. Acorn Squash and Chorizo Seco Tacos

2. Roasted Butternut Squash & Onion Orecchiette

3. Black Bean Guac Stuffed Spaghetti Squash

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4. Sesame-Soy Butternut Bites

5. Butternut Butter

6. Roasted Vegetable Salad with Sriracha Vinaigrette

7. Spaghetti squash patties w/ cilantro-lemon yogurt

This linky list is now closed.

Linky Tools  |  target="_blank">Linky Blog 2013

Easy Kale & Sausage Pasta for #WeekdaySupper

Time is flying by and it is moving swiftly.   It is the time of the year when there does not seem enough time to bring a home cooked meal on the table.  So I am thankful for additional quick ideas for busy weeknights and #WeekdaySupper has us all covered.  We bring you a different recipe every single day of the week and this first week of December is no different.  Take a look at this week's line-up

 Monday - Take A Bite Out Of Boca - Spinach and Goat Cheese Stuffed Chicken
 Tuesday - Noshing With The Nolands - Brie, Apple and Ham Panini
 Wednesday - girlichef - Salisbury Steak
 Thursday - Cupcakes & Kale Chips - Chicken Curry in a Hurry
 Friday - The Not So Cheesy Kitchen - Easy Kale, Sausage, Pasta

I am bringing Kale & Sausage Pasta to the dinner table today; this dish is super easy and you are ready to get dinner on the table within 20 minutes. Really, this dish is that easy and full of flavor.  It is even quicker if you use pre-washed already chopped Kale.

Easy Kale & Sausage Pasta

• 1 box of your favorite pasta
• 1 lb bulk sausage {I prefer sage sausage}
• 2 garlic cloves, minced
• 3 C of chopped Lacinato Kale
• Juice & zest of 1/2 untreated lemon
• Salt & Pepper to taste
• Parmigiano Reggiano {optional}

1. Bring water in a pot to a boil and cook pasta according to directions.  While pasta is cooking,
2. Fry up the bulk sausage in a large pan until crumbly, add garlic until fragrant
3. Add Kale to the pan and stir it frequently while sautéing until it is bright green in color. 
4. Add lemon juice, zest, salt and pepper to taste
5. Reserve 1/4 C of cooking water, then drain pasta
6. Add pasta to the pan together with the reserved cooking water and mix pasta thoroughly with the Kale/sausage mixture.
7. If using mix in Parmesiano Regiano.
8. Transfer pasta to a serving dish.

Enjoy!

Vegetarian Stuffed Shells for #WeekdaySupper

We have been busy around here with a couple of birthday's just around the corner and I have been looking for easy meals to make during the week.  Just another reason why I love #WeekdaySupper so much - dinner will never ever have to be boring again...

I am one of the contributors this week and I bring you easy, delicious Vegetarian Stuffed Shells.  The dish fits into the diet plan our kids follow but it is not dairy free; yes lactose free but not dairy free.   This dish is easily prepared ahead of time, or prepared in 30 minutes before you pop it in the oven.  Serve it with a big side salad and you are all set for dinner.

Vegetarian Stuffed Shells

• 1 jar of your favorite Pasta Sauce {we love Newman's Own Sockaroni}
• app. 1/2 box of Jumbo Pasta Shells, cooked al dente
• 1 pack Vegan Ricotta {2 Cups - I use Tofutti brand}
• 2 eggs
• 1 garlic clove pressed
• 2 tsp lemon juice
• zest of 1/2 untreated lemon
• 1 C Emmenthaler {or vegan cheese}
• 3/4 C Parmesiano Reggiano {or vegan cheese}
• 1/2 C of chopped Parsley
• Salt & Pepper

 *** Preheat oven to 350F***

1. Cook pasta al dente according to box directions
2. Spread a think layer of pasta sauce into a large baking dish {about 1/3 of the jar}
3. Mix ricotta with garlic, lemon juice, lemon zest, 1/2 C Parmesiano, 3/4 C Emmenthaler, and parsley.
4. Add salt and pepper to taste
5. Break the eggs into the filing stir until it is well mixed through 
6. Scoop about 1 Tbs of filling into a cooked pasta shell - place the filled shell into the prepared sauce layered baking dish.
7. Repeat until all shells are filled.
8. Pour remaining sauce over the shells and sprinkle top with remaining cheese
9. Bake for about 30 minutes or until the cheese is all bubbly and dish is hot

Enjoy!

Be sure to check out the other fantastic, easy, peasy #WeekdaySupper recipes the other contributors are brining this week. 

Monday -      Tuna Dill Patties with Lemon Rice from Sue's Nutrition Buzz

Tuesday -      Broccoli Pea Pesto Pasta from Alida's Kitchen 

Wednesday - Jalapeño Chicken in the Crock from Momma's Meals

Thursday -    Vegetarian Stuffed Shells from The Not So Cheesy Kitchen

Friday -         Lamb Patties with Onions, Peppers, Rosemary and Raisins from Shockingly Delicious

Snow Fun at Timberline Lodge on Mt. Hood & Pasta Alfredo {#milkfree}

How was your weekend?  We had a super long weekend here as Portland Public Schools was closed on Friday and yesterday {Monday} was Veteran's Day.  Friday was spent pretty much like any day; the girls did their homework while I also got some work done.  So we really did not - as the girls said - do anything fun on Friday.  Oh, those poor ladies....

You probably know that we like to spend time outside and I am getting really excited to go skiing again this winter; but you know comes with that, right?  Yup, sledding...we usually do not get snow in Portland but Mt. Hood is just a quick 1-1/4 hr drive away and luckily there is already snow at Timberline {which is as high as you can drive up with your car}.  Government Camp still is green...but up on Timberline perfect snow for sledding.  Well, of course also snowboarding as well as downhill skiing if that is your thing - we are more cross-country people.

 

Anyway - we packed snow pants, snow boots, and mittens for both ladies in anticipation to go sledding...and we were not disappointed.  Here is a short little video Ron took

Okay - if you are here for the Pasta Alfredo you are most likely ready to read about it.  Right?! Alright I will get to that part now.  It was already dark by the time we got home and I knew that the chicken was not ready for cooking; good thing there is always pasta, right?  I do get tired of pasta olio e'aglio and was trying to think of something else...Pasta Alfredo.  Yes, it must be possible to make it without "cow"milk...and let me tell you, yes it is :)  It was the very first time our girls ate Pasta in Alfredo sauce both asked "what is this white stuff?" they were hesitant at first but the absolutely LOVED it. It was a two serving dish for each girl and Ron was not disappointed either.

You may know that the girls are allowed to eat Parmesiano Regiano and I like to us it quite a bit as it is the  perfect way to add calcium to their diet.  I used plain Soy Creamer in lieu of the "cow" and together with Earth Balance it turned into a rich creamy Alfreado...I am so excited but {sad face} I do not have a good picture at all.  Just this...but it was so good

Pasta Alfredo {Milkfree}

• 1 box of your favorite pasta cooked according to directions
• 3 Tbs. Earth Balance {or your favorite vegan margarine}
• 2 Tbs. flour
• 2 C Soy Creamer {one full container be sure to use plain}
• 1 C Parmesiano Regiano grated
• 1 tsp lemon juice
• 1/2 C fresh Italian parsley chopped
• Salt, Pepper to taste

1. Cook pasta according to directions; as pasta cooks prepare the sauce
2. Melt Earth Balance in a pan.  When melted carefully stir in flour creating a roux.
3. Slowly pour the creamer into the pan,  stirring the roux to eliminate and lumps 
4. Stir in Parmesiano Regiano, lemon juice as well as parsley
5. Add salt & pepper to taste
6. Drain pasta and place in a serving bowl; pour Alfredo sauce over pasta mixing it into the pasta.

Enjoy!

Creamy #Dairyfree Mushroom Sauce for #SundaySupper {#Vegan}

Happy Sunday and welcome to another great, fantastic, and fabulous #SundaySupper!  This weeks theme is "sauce" - yes, that is right sauces in all varieties.  I do not know about you, but we love sauces.  Actually when I was younger - okay a lot younger - I declared to my Mom that I could live on Spätzle, Sauce, and Salad.  Yup, that is right - there is just something so satisfying about a delicious sauce.  Our host today is DB a.k.a. Crazy Foodie Stunts - thank you so much for hosting.  

You may, or may not know this but sauces are often a little bit more challenging for our kids.  Many of the sauces in restaurants contain either butter - which is never allowed - or some other kind of milk ingredient that the girls cannot metabolize.  But you know - as I said - we all love sauces so just as you make lemonade with lemons, I make delicious creamy sauce with the "safe" items.  Now don't you wrinkle your nose because - believe me - this sauce is so good you will never miss the cow :)

Creamy Dairyfree Mushroom Sauce

• Splash of olive oil
• 1 small onion diced
• 4 oz crimini mushrooms, cleaned and slice thinly
• 3 sprigs of fresh type
• 1 Tbs flour
• 6 Tbs white wine
• 2 C soy creamer {I prefer Wildwood brand}
• 1 tbs. lemon juice
• zest of 1/2 untreated lemon
• 1 Tbs Vegan sour cream {I prefer Tofutti}
• Salt & Pepper to taste

1. Heat olive oil in a pan and when hot add the onions with a pinch of salt.  When onions start to soften,
2. Add mushrooms together with thyme and sauté until everything is fragrant.
3. Carefully sprinkle 1 Tbs of flour over the veggie mixture; stir carefully to eliminate any lumps. When fully incorporated,
4. Add Soy Creamer - stir carefully to eliminate any lumps bring to a slow simmer.  When the sauce  thickens to your liking,
5. Add lemon juice together with the zest as well as the Vegan sour cream.  Mix well into the sauce and give it another couple of minutes or so for the flavors to combine.
6. Add salt and pepper to taste and the sauce is ready.

What to serve it on?  There are so many options;  this time I served the sauce over

- pasta together with about 3 cups of Lacinato Kale {vegan}

or

- serve the sauce over pork loin, pork chop, etc.

- serve it along side a Schnitzel

- serve it with fish

- for a vegan treat with a Germanic flavor serve it over pan friend tofu

- serve it with Spätzle, and a big salad

Let me know how you enjoy it :) 

Now are you ready for more amazing sauces?  There are savory as well as sweet dessert sauces; be sure to check out this amazing line-up friends and join us for our chat.

Savory Sauces

• Port Wine and Fig Sauce from A Kitchen Hoor's Adventures
• Jalepeno Cranberry Sauce from Hot Momma's Kitchen Chaos
• Homemade Steak Sauce from Juanita's Cocina
• Tomato Kasundi from What Smells So Good?
• Homemade Tartar Sauce from The Foodie Army Wife
• Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
• Homemade Teriyaki Sauce from Curious Cuisiniere
• Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
• Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

• Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
• Italian-Style Tomato Sauce from Hezzi-D's Books and Cooks
• Homemade Guiltless Alfredo Sauce from Momma's Meals
• Sicilian Marinara Sauce from Growing Up Gabel
• Basil Pesto from Take A Bite Out of Boca
• Angel Hair Pasta with Neapolitan Sauce from Cookin' Mimi
• Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
• Lentil Marinara Pasta Sauce from Alida's Kitchen
• Lamb Ragout from Maroc Mama
• Black Walnut Kale Pesto with Zucchini Spaghetti from Sue's Nutrition Buzz
• Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

• Chicken Tikka Masala from I Run For Wine
• Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
• Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
• Jack Daniel's Honey Barbecue Baked Wings from Chocolate Moosey
• Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
• Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
• Mrs. A's Skillet Lemon Chicken from Cupcakes & Kale Chips
• Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
• Sweet & Sour Garlic Chicken Wings from Big Bear's Wife

Sweet Sauces

• Banana Pudding Sauce from Killer Bunnies, Inc
• Raspberry Red Wine Sauce from Treats & Trinkets
• Pumpkin Applesauce from Bobbi's Kozy Kitchen
• Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
• Slow Cooker Applesauce from Citronlimette
• Apple Cider Caramel Sauce from The Messy Baker
• Port Wine Cranberry Sauce from Webicurean
• Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

• Sticky Toffee Pudding w/ Toffee Sauce from girlichef
• Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
• Pear Tatin with Rum Caramel Sauce from Jane's Adventures in Dinner
• Bananas Foster from MidLife Road Trip
• Baked Espresso Berry Pudding from The Urban Mrs
• Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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

Pink Pasta for #Dinner {#vegan #dairyfree}

Yes, pink pasta...are you intrigued? It is a fun and as Alena & Mia Rosie say "easy, peasy, lemon squeezy", dish.  Perfect for the start into the weekend to end a busy week, and oh so pretty.

Beautiful streaks of pink meet delicious linguine....So what is it? Are you ready for this?  Do you want to guess? Yes?!  Okay - I will let you know it is essentially Pasta alio e olio with a twist...

Pink Pasta

• 1 box linguine cooked according to directions
• 1 C pasta cooking water reserved
• 10 - 15 cloves garlic cloves minced {do not press}
• 1/2 C olive oil
• 2 C beet greens
• Salt to taste

1. cook linguine according to directions; reserve one cup of cooking liquid - set aside 
2. in a large pan heat olive oil in pan when hot 
3. add garlic with a generous pinch of salt- be careful not to burn.  When fragrant,
4. add beet greens until they are bright in color
5. remove pan from heat then add cooked pasta together with the reserved cooking liquid.  Toss everything well and cover pan with a lid.  Let rest until you are ready to serve {about 3-5 minutes}

Serve with a big side salad and enjoy!

Linguine with fresh Tomatoes & Basil for #SundaySupper #FamilyDinnerTable

Happy Sunday!  This week I am participating an event sponsored American Family Insurance and it is to Bring back the Family Dinner Table.  This is right in line with #SundaySupper mission to bring back mealtime around the family table.  It is something that rings true to me; it is without question that we eat dinner at the table together every night. 

How can you get your family and children involved in the kitchen?  Children love to copy their parents, and when they see the adults in their lives work in the kitchen they want to help.  I have had my children with me in the kitchen from the time they were infants.  They first joined me in their bouncy chair, and then in the highchair in the kitchen and saw me prepare meals.  While I was cooking, Alena sat in her highchair and cut wooden fruit as well as vegetables with her toy knife :) Mia Rose was "making" soup almost every day.  She liked to sit on the floor surrounded with her pots, pans, and cooking spoons; there she stirred and added ingredients until the imaginative soup was done :)  Today both girls love to help me in the kitchen and allowing them to actually help you know, do real work, is so empowering to them.  One of the things both girls love to do is to chop fruits and vegetables; mix salad dressings; make dough and roll it out.  My children are so excited when we eat meals they helped prepare.  It is just wonderful to see that and of course letting children have a voice in the dinner choice is - at least in my house - a factor in getting them involved in the kitchen. What about you?  How do you get your children involved in the kitchen?

Do you have a favorite family recipe you are ready to share? Get ready to share it with American Family Insurance as they are having  a "Share Your Recipe" sweepstakes for 6 weeks.  The weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.  For details please visit American Family Insurance

And the dish today?  It is a favorite of my children - Linguine with fresh Tomatoes and Basil.  Mia Rose helped chop the tomatoes while Alena assisted at the stove...

Linguine with fresh Tomatoes & Basil

• 1 box Linguine
• 1 lb ripe tomatoes {I used heirlooms}
• 1 medium onion; a fresh onion with some greens attached is perfect
• 3 garlic cloves minced
• 1/4 C Olive Oil
• Salt & Pepper to taste
• Pinch of Sugar
• 1/2 C or more fresh minced basil
• Optional - 1/2 C grated Parmesiano Reggiano

Take a look at my assistant Alena preparing the fresh tomatoes

1. Cut tomatoes into chunks without seeding them
2. Cut onion into fine slices setting aside - if using - the sliced greens.
3. Heat olive oil in a large pan and when warm 
4. Add onions and sauté them at medium heat until they have softened
5. Add tomatoes together with garlic as well as a pinch of salt and sugar. Combine well and leave at medium heat. Stirring occasionally.
6. In the meantime prepare pasta according to directions cooking until pasta is just about al dente.
7. Drain Pasta and set aside for a minute
8. Remove tomatoes from the heat. Adjust salt and pepper, and add fresh basil.
9. Add the drained pasta to the pan with the tomatoes & basil.  Toss everything well then transfer immediately to a serving dish.
10. Top - if using - with Parmesiano Reggiano.

I hope you enjoy this dish as much as we do - take a look at Mia Rosie

Find American Family Insurance - on Pinterest, Facebook, Twitter, Google+, LinkedIn, and YouTube

There are a total of 20 #SundaySupper contributors participating in this fantastic event sponsored by American Family Insurance; take a look at all of these amazing recipes...

• Asian Short Rib Tacos with Pineapple & Crunchy Slaw by Foxes Loves Lemons
• Barbecue Chicken Pizza by In The Kitchen With KP
• Beef & Potato Skillet Supper by Cupcakes & Kale Chips
• Braised Pork Chops and Sauerkraut by kimchi MOM
• Chicken a la King by Juanita's Cocina
• Chicken and Dumplings by Country Girl In The Village
• Chicken Crescent Squares by Hezzi-D's Books and Cooks
• Family Fave Lasagne by NinjaBaking.com
• Gluten Free Peppered Steak by No One Likes Crumbley Cookies
• Greek Meatballs (Soutzoukakia) by Supper For A Steal
• Green Chile Chicken Tortilla Casserole by girlichef
• Hungarian Goulash by The Foodie Army Wife
• Linguine with fresh Tomatoes and Basil by The Not So Cheesy Kitchen
• Meatloaf by Magnolia Days
• Peixe Asado no Forno | Fish Baked in the Oven by Family Foodie
• Pierogies by Cindy's Recipes and Writings
• Sour Cream Coffee Cake by The Girl In The Little Red Kitchen
• Straw and Hay Pasta by That Skinny Chick Can Bake
• Swiss Steak by Curious Cuisiniere
• Veggie Mac and Cheese by Hip Foodie Mom

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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

Creamy Orzo & Peas {#Dairyfree} for #SundaySupper #LunchBox

It is this time of year again.  Where has the summer,  my absolute favorite season gone?  The time of year when everything is just a little bit slower, and a little more fun.  Sunshine, swimming, vacation, and summer parties...It is time to start thinking about what to pack into the lunch boxes and I can always need some new ideas.  What about you?  So this week's #SundaySupper event is all about the #LunchBox; entrees, sandwiches, wraps, salads, munchies and sweet treats.  We got you covered with 40+ delicious recipes.

Today's event is hosted by my friend Liz a.k.a. That Skinny Chick Can Bake - let me tell you she sure can bake and cook;  please be sure to visit her :)

I bring Creamy Orzo & Peas to the #SundaySupper #LunchBox.  This is an easy dish to pull together in the morning while everyone gets ready.  Neither of my girls like to eat sandwiches for lunch, so this is an easy pasta dish to put together.  I pack it warm in their lunch thermos where it stays warm until they are ready to eat.

Creamy Orzo & Peas {Dairyfree} for the #LunchBox

• 1 C dried Orzo
• 1 C frozen Peas
• 1/2 C plain Tofutti Vegan Cream Cheese
• 1/2 tsp. dried Italian Herbs
• 1 tsp. fresh lemon juice
• 1 tsp. zest from an untreated lemon
• Salt & Pepper to taste

1. Cook Orzo according to directions on the box.
2. While Orzo is cooking mix the cream "cheese" with the herbs, lemon, juice, and lemon zest. Add salt and pepper to taste.
3. When there is just about a minute left for cooking the pasta add the frozen peas. Finish cooking until pasta is done and peas are soft.
4. Drain Orzo/Pea mixture into a colander and put the mixture into a mixing bowl.
5. Add cream "cheese" mixture and mix well under the pasta. Adjust salt and pepper to taste.
6. Pack into the thermos - this is plenty for two - three servings.

Now be sure to check out all the other fantastic recipes for the #SundaySupper #LunchBox; there is certainly something new for everyone :)

Sandwiches, Wraps and Entrees:

• Baked Ham and Cheese Rolls from Big Bear’s Wife
• Balsamic Butter Beans with Smoked Sausage and Spinach from Eat, Move, Shine
• British Bento Lunch Box from Ninja Baking
• Carrot Cake and Zucchini Bread “Sushi“ from Cupcakes & Kale Chips
• Greek-style Spinach Hand Pies from Kimchi MOM
• Homemade Uncrustables from Treats & Trinkets
• Indian Spiced Chicken Meatball Wraps from Soni’s Food
• Madam Wong’s Pizza Rolls from Food Lust People Love
• Malibu Chicken Tortilla Pinwheels from Home Cooking Memories
• Peanut Butter & Jelly Rolls from Killer Bunnies, Inc
• Pizzadillas from La Cocina de Leslie
• Popcorn Chicken Bento from The Urban Mrs
• Potato Mushroom and Cheese Focaccia from Family Foodie
• Sausage Roll Ups from  The Food Army Wife
• Scotch Eggs from My Cute Bride
• Stawberry and Chicken Pasta Salad with Strawberry Vinaigrette from Table for Seven
• Turkey, Pesto and Sun-Dried Tomato Wraps from La Bella Vita Cucina

Munchies, Salads and Sides:

• Almond Citrus Salad from No One Likes Crumbley Cookies
• Banana Bread Muffins from Curious Cuisiniere
• Best Basic Hummus from Supper for a Steal
• Blueberries & Cream Granola from The Messy Baker
• Blueberry Egg Bagels from What Smells So Good?
• Cheese Cracker Recipe from Growing Up Gabel
• Creamy Orzo & Peas {Dairyfree} from The Not So Cheesy Kitchen
• Mini Griddle Cakes from Noshing with the Nolands
• Quinoa and Green Bean Salad with Tibetan Dressing from Healthy. Delicious.

Sweet Treats:

• Biscoff White Chocolate Blondies from Cookin’ Mimi
• Caramel and Rolo Rice Krispie Treats from That Skinny Chick Can Bake
• Cinnamon Zucchini Brownies from Cindy’s Recipes and Writings
• Cocoa Crispy Sunbutter Bars from Alida’s Kitchen
• Cookie Butter Granola Bites from Hezzi-D’s Books and Cooks
• “Free” Brownies from Jane’s Adventure in Dinner
• Honey Oat Bars from Magnolia Days
• No Bake Peanut Butter Rice Krispies Cookies from Pies and Plots
• Peanut Butter Chocolate Chip Granola Cookies from Peanut Butter and Peppers

Be sure to join us for the #SundaySupper chat at 7 PM EST each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement