Cook barley to package directions.
At the last 10 minutes of cook time mix in the frozen vegetables. Add some more water if needed.
Mix in the pesto before serving.
Pre heat oven to 425ËšF with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.
Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.
While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.
Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.
Cook pasta to package directions. Drain then rinse in cold water.
Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.
Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.
Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.
Preheat the oven to 375Ëš Fahrenheit with the rack in the middle.
Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.
Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.
Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.
Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.
Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.
Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.
Top with parsley and green onion. Serve immediately.
Preheat the oven to 375 degrees F.
Line a baking tray with tin foil.
Place the ground beef in a large bowl.
Season with the garlic powder, onion powder, black pepper salt and basil. With clean hands combine well.
Roll into 1 inch meatballs. Place the meatballs onto the lined baking sheet. Bake for 20 minutes.
While the meatballs are baking, cook the pasta to package directions.
Drain the pasta when it’s done cooking.
Heat the sauce in a skillet. Season to taste with the garlic powder, onion powder etc. if you want it to have more profound flavors.
Top the cooked pasta with the sauce, meatballs and some Parmesan cheese.
Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.
Open the canned ingredients and drain.
Chop the Velveeta into 1 inch pieces.
Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.
Mix in all the dried seasonings excluding the dried minced onion.
Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.
Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.
