Weeknight Pasta Supper

I could make and eat pasta every night. Pasta dishes are most always easy, adaptable to the seasons and a great staple to pair with all kinds of veggies. My friends Leigh shared this recipe she discovered on the "Pioneer Woman" blog. The rich tomato sauce and spinach created a perfect pasta meal for a stormy summer night.

Pasta with Tomato-Blue Cheese Sauce

You will need:

1 pound angel hair pasta

2 tablespoons olive oil

3 garlic cloves, minced

1 whole 28-ounce can diced* tomatoes, drained

dash of sugar

salt and fresh pepper to taste

crushed red pepper flakes to taste

3/4 cups blue cheese

1/2-3/4 cup half & half*

4 cups baby spinach

*I used crushed tomatoes and it tasted wonderful

*The original recipe called for 3/4 cup heavy cream and half & half. I used about 1/2 cup of half & half only, and the creaminess was ample.

Cook pasta according to package.

Heat olive oil in a large skillet over medium heat.

Add minced garlic when hot- be careful not to burn.

Pour in tomatoes, sugar, salt, pepper and crushed red pepper.

Simmer for 10-15 minutes, stirring occasionally.

Reduce heat to lowest temp.

Stir in blue cheese.

Add half & half or heavy cream to your liking.

Taste for seasonings.

Turn off heat.

Toss in spinach just before serving.

Fold in drained pasta and serve.

Sunday Salmon

I like to end the weekend with a hearty but healthy meal. Marinated salmon, roasted okra, faux creamed spinach and cheese toast satisfied my craving.

Exotic Salmon Marinade

You will need:

6 Tbsp honey

1/4 cilantro, chopped

1/4 cup hoisin sauce

1/2 tsp ginger, minced

1 Tbsp canned green chilies

1 Tbsp brown sugar

4 salmon steaks

vegetable oil

salt and pepper

Combine the first six ingredients

Rinse salmon and pat dry really good

Place in a glass dish

Brush salmon with vegetable oil

Sprinkle salmon with salt and pepper (use more than you think)

Coat with marinade

Broil on high, 4 minutes on each side

Faux Creamed Spinach

If want to add a bit of richness to regular sauteed spinach, my twist is great.

Saute a bag of spinach with a smidgen of butter and 1/4 cup of whole milk.

Roasted Okra

I learned this okra cooking method from the man at the farm stand. It is now my favorite way to cook okra.

Toss okra with olive oil, s&p and a light sprinkle of nutmeg

Bake at 400 degrees for about ten minutes

Tiny Cheese Toast

If you have tons of small pieces of bread, make tiny cheese toasts! I have bags of bread end pieces in my freezer and love to make little cheese toasts.

Dab butter

Sprinkle whatever cheese you have on hand

Broil for a few minutes