Salmon and Asparagus Orzo

Spring is here, which means Asparagus is running rampant at the farmers market! And the salmon...we just eat a whole lot of that around here. Combine both of those with orzo and a light creamy sauce and we're in business!

The creamy sauce added the deliciousness that creamy sauce always does, but was also light enough to be refreshing for spring. In an effort to reduce carbs, I had a pretty high ratio of fish and veggies to pasta. 

Mr. KMW gave this a 10 out of 10 and is looking forward to this spring pasta being added to our dinner rotation! 

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Spicy Pork Ragu

If you're looking for some comfort food, this Spicy Pork Ragu will hit the spot.

The meat cooks low and slow, it is filled with flavor and in the end there is a lot of food. This fed the two of us for 3 dinners and we were still able to stow some away in the freezer for a rainy day. And let me tell you, I CANNOT wait for the rainy day we pull some ragu out of the freezer.

If you have the time to be at home to cook the meat for several hours, this would be excellent for company. That is, if you like your friends, and want them to come back for dinner again, because after this meal....they will be back! Don't hesitate

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Gnocchi with Butternut Squash & Collard Greens

Butternut Squash and Collard Greens were in our CSA delivery a couple of weeks ago. I know, we're becoming sooooo Seattle, we belong to a CSA and as you can tell by the picture, Mr. KMW is always in plaid flannel these days.

In addition to those veggies, I also had some gnocchi on hand and this happened. This was really good, delicious flavors and I don't feel as guilty eating pasta when it is loaded with veggies. I hope I have some gnocchi fans out there, because this is a recipe you'll want to try. And if you are a gnocchi fan, you'll also want to check out my Shrimp & Sausage Gnocchi with Asparagus.

Ingredients
1 tablespoon olive oil
1 butternut squash, peeled and cubed
1/2 small onion, diced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 small bunch collard greens
3/4 cup milk
1/3 cup parmesan cheese, shredded
2 teaspoons dried thyme
1 package of gnocchi, approx. 10 oz.

Directions
Heat olive oil over medium to medium high heat in large stovetop pan.

Add butternut squash, onion and garlic, and season with salt and pepper. Cook for 10 to 12 minutes, stirring around occasionally. Adding collard greens about 6 to 8 minutes in.

Meanwhile cook gnocchi according to package directions.

Mash squash in pan with potato masher (if it's not easy to mash, cook it a little longer). Stir in milk, parmesan and thyme. Taste to see if more seasoning is needed and adjust accordingly.

Stir gnocchi into squash and collard greens mixture.  Serve and enjoy! 

Penne Vodka with Salmon

My Grandpa was visiting a couple of weeks ago and was able to score us salmon from family he has in the area. I mean we've had a lot of salmon since we've moved here, but I haven't been second degree away from the person who actually caught the fish....I was pumped!

This was right around the time Emily over at Culinary Style posted a recipe for Salmon Pasta with Vodka Cream Sauce that had me drooling. Not to mention, Penne Vodka is one of Mr. KMW's go to dishes when we go out for Italian, and we've been slacking with trying Italian restaurants here in Seattle. I've heard and read about some excellent Italian restaurants in Seattle restaurants, but I have a fear of disappointment after being spoiled with the amazing Italian food NYC and NJ has to offer. I have the same issue with bagels.

This recipe

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Tortellini Primavera

Another pasta dish for you guys! I usually keep the pre-made tortellini (the one found in the refrigerated section of the store) on hand in my freezer, it thaws quick and it's a good base for a lot of quick and easy dinners...this one included. 

I used some summer squash and red pepper that I wanted to use up in my fridge, but mix up the veggies based on what's in your CSA that week or what you need to use up.

I threw this together last minute with ingredients I had on hand and it turned out great. I'll be adding

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