We made a "Roasted Red Pepper and Feta Pasta Bake" and a beet salad that we came up with all on our own.
Pasta Bake Ingredients (modified as we saw fit):
1 tbsp extra virgin olive oil
1 large onion, diced (or 1.5 smaller ones, like we used)
4 cloves garlic, minced or crushed
1 standard (14 oz) can diced tomatoes
1 roasted red pepper, chopped (the recipe calls for 2, and we would recommend using 2 if you have them)
½ regular jar of your choice of marinara/spaghetti sauce (our choice: Ragu Tomato, Garlic and Onion)
3 tsp oregano
2 tsp honey(or sugar - we used sugar)
salt to taste
3/4th of a 16oz box pasta of your choice (we used penne, highly recommend it)
4 tbsp packed fresh basil (this is twice what the recipe calls for, and we would recommend even more!)
3 large handfuls fresh spinach, roughly chopped (we would, again, recommend using more spinach - it cooked down to virtually none at all. You could probably triple this easily)
1 package of feta cheese (about half a lb)
Mozzarella or Parmesan cheese for topping (we used mozzarella and definitely recommend it, as it melts so nicely on top)
1 fresh tomato, chopped (our addition)
Black pepper
We also used a bread dip seasoning mix to add a bit more flavor - you can really flavor this dish with just about any combination of spices you like to complement the oregano.
Directions:
Preheat oven to 350 degrees.
Cook the pasta according to package directions. Drain and run under cool water and set aside until ready to use.
In a large saucepan or skillet heat the olive oil over medium heat. Once the oil is hot add the onions and saute for 6-8 minutes, till translucent. Add the garlic and saute for another minute before adding the tomatoes, red peppers, oregano and pasta sauce.
Bring to a boil (on low heat) so all ingredients mix together
Add sugar, salt and pepper. Stir in the basil, spinach, feta and cooked pasta. Stir well to combine (you will need a pretty large pot, as this will come out to be quite a lot of pasta).
Pour pasta into one large baking dish or 4-6 individual baking dishes. Top with cheese and place in the oven. Bake one large baking dish 30-40 minutes until heated through, bake individual dishes 15-20 minutes or until bubbly and heated through.
Source: http://fooddoodles.com/2013/06/07/roasted-red-pepper-and-feta-pasta-bake/
Beet Salad (inspired by a variety of interwebs versions)
Ingredients:
2 small roasted beets, peeled and chopped any-which-way you please
1 cup chopped walnuts
1 cup feta (but we strongly recommend using goat cheese instead)
1 apple, chopped as you like
Fresh spinach for the base (maybe 4 or 5 cups)
Dressing:
1/4 cup canola oil
1/2 cup apple cider vinegar
Salt, pepper, and same bread dip seasoning mix (just a bit for taste)
Directions:
Cut all the things up and whisk your salad dressing ingredients together, dress for an awesome salad experience!
A tip for the future: we would add slices or dices of an orange to this salad because it was missing the tangy-ness we were looking for.
Preheat oven to 350 degrees.
Cook the pasta according to package directions. Drain and run under cool water and set aside until ready to use.
In a large saucepan or skillet heat the olive oil over medium heat. Once the oil is hot add the onions and saute for 6-8 minutes, till translucent. Add the garlic and saute for another minute before adding the tomatoes, red peppers, oregano and pasta sauce.
Bring to a boil (on low heat) so all ingredients mix together
Add sugar, salt and pepper. Stir in the basil, spinach, feta and cooked pasta. Stir well to combine (you will need a pretty large pot, as this will come out to be quite a lot of pasta).
Pour pasta into one large baking dish or 4-6 individual baking dishes. Top with cheese and place in the oven. Bake one large baking dish 30-40 minutes until heated through, bake individual dishes 15-20 minutes or until bubbly and heated through.
Source: http://fooddoodles.com/2013/06/07/roasted-red-pepper-and-feta-pasta-bake/
Beet Salad (inspired by a variety of interwebs versions)
Ingredients:
2 small roasted beets, peeled and chopped any-which-way you please
1 cup chopped walnuts
1 cup feta (but we strongly recommend using goat cheese instead)
1 apple, chopped as you like
Fresh spinach for the base (maybe 4 or 5 cups)
Dressing:
1/4 cup canola oil
1/2 cup apple cider vinegar
Salt, pepper, and same bread dip seasoning mix (just a bit for taste)
Directions:
Cut all the things up and whisk your salad dressing ingredients together, dress for an awesome salad experience!
A tip for the future: we would add slices or dices of an orange to this salad because it was missing the tangy-ness we were looking for.
