Sometimes, a picture is just worth a thousand words. And sometimes, it's so much more fun to look at pictures of a great meal than to read about it. So, I'll just describe the pictures briefly so if you go you'll know what to order and expect.
Eataly, is a newer spot in New York City where you can shop for fun, imported foods, and then head upstairs for dining--either overlooking the shopping or in a semi-private room with a curtain to draw. The benefit of the room? Warmer.
Although I had planned to serve roasted cauliflower over the ravioli, the oven was in use on another baking project. And the tomatoes looked like they wanted to be eaten. And when all was said and done, my husband was just thrilled with the sauce and so was I. The creamy cheese filling of the ravioli offset the chunkier sauce and eliminated the need for a cheese topping. I was quite pleased how a little bit of ravioli goes a long way.
Cauliflower Tomato Sauce
1 cup chopped cauliflower
1/2 cup sliced onion
1 large tomato, diced
3 Tablespoons olive oil, divided
1/2 teaspoon each onion powder, garlic powder, salt
Sautee onion in 1 tablespoon oil on medium heat until half cooked, about 5 minutes. Add cauliflower and stir. Cook another 5 minutes. Add tomato and cook until done. Halfway through the cooking process, I like to add the extra oil and seasonings. Some people like the tomato cooked longer and therefore add it earlier. The choice is yours.
Easy and beautiful, this dessert was created out of desperation. I had Egg Roll Wrappers at the end of their life, and I had apricots getting soft. Surely I could do something with them. And just for the record, I couldn't make a shortcake or other sweet cake because I used the last of my sugar on a double batch of sweet potato muffins earlier in the week.
I spent a few minutes searching online and finally gave up, creating my own recipe.
Add the optional almond flavoring to the apricot and mix well. Divide the mashed apricot into four equal parts. Spoon the apricot into the center of a wrapper square. Brush water around the edges of the wrapper. Lay a second wrapper on top and seal by pressing edges together. Repeat with other wrappers and apricot filling. Boil ravioli in water about 5 minutes or until the ravioli floats. Drain and place on a plate, dusting with powdered sugar or beside a dot of honey.
We didn't get around to making oatmeal this weekend. We didn't get around to stocking the freezer with PB&Js, either. But it's on the list for next week. What I did get done was a batch of sweet potato chocolate chip muffins, four of which went to friends down the street who greet us when we walk and four of which went to new neighbors with a new baby. I love sharing the happiness and goodness of life! Another batch is on the books for this week followed by a batch of banana bread.
64 wonton wrappers [I used the large ones and cut them in quarters.]
3/4 stick butter
[2 medium cloves garlic]
Puree cooked peas [and garlic] in food processor. Stir in cheese, mint, 1/2 tsp. each salt and pepper.
Put a rounded tsp filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
Boil Ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2-3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with more cheese and pepper.