Whole Wheat Ravioli with Spinach and Gorgonzola Cream Sauce
16-ounce package frozen ravioli or gnocchiSalt
2 Tbsp extra-virgin olive oil (EVOO)
2 large cloves garlic, finely chopped
1 10-ounce box frozen chopped spinach, defrosted
Freshly ground black pepper
1/4 pound gorgonzola crumbles
1 cup chicken or vegetable stock
1/4 cup pistachios
Bring a large pot of water to a boil over high heat to cook the ravioli. Once boiling, add some salt and the ravioli, and cook according to package directions.
While the water is coming up to a boil, place a medium-size skillet with EVOO over low heat. Add the garlic to the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, and then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted.
Add the ravioli to the skillet and toss to coat. Place in individual serving bowls and sprinkle with nuts. (Adapted from Rachael Ray recipe)
2 boxes Jiffy corn muffin mix
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound ground turkey or beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
2 1/2 cups shredded Cheddar cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced green chillies, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced black or green olives
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet or two tart pans with a little extra or vegetable oil and pour in the muffin mix. Place in oven and bake 15 to 20 minutes or until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. (Adapted from Rachael Ray recipe)
Week 4 Mobile Market Box...photos of these dishes coming soon