Summer Vegetable Pasta Bake

We have a few more weeks of summer here, so I haven’t quite wrapped my head around back-to-school. We’re entering a brave new world this year – Kindergarten! – and I’m not ready to give up our relaxed summer schedule.

I know a lot of our friends are starting to head back, though, and I’ve gotten quite a few requests for easy back-to-school dinners. This dinner is perfect – easy, but still full of the fresh flavors of the season.

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This dump-and-bake pasta couldn’t be easier – you don’t even have to pre-cook the pasta! We used leftover grilled chicken, but you could use a rotisserie chicken too. This is also easily made vegetarian by skipping the chicken and using vegetable broth instead.

A few minutes to chop and assemble and then your hands are free to help with homework or spend some quality time with the little ones who have been at school all day!

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Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

 

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Summer Vegetable Pasta Bake

Serves 6-8

2 cups cooked chicken, diced
1 large tomato, diced
1 small zucchini, diced
1/2 cup corn kernels (fresh or frozen)
12 oz. uncooked uncooked penne pasta
3 1/2 cups chicken broth
2 cups shredded mozzarella cheese, divided
1/2 cup chopped fresh basil leaves, divided
2 large cloves garlic, minced
1/2 teaspoon salt

Preheat the oven to 425 degrees. Spray a 9×11″ pan with nonstick spray.

Set aside 1/2 cup mozzarella and 1/4 cup basil.

Pour the rest of the ingredients into the pan and stir to combine. Cover the pan tightly with foil and bake for 40 minutes.

Uncover and stir. If pasta is not al dente, cover and cook for a few more minutes.

When pasta is al dente, sprinkle remaining mozzarella over the top and cook for another 5-10 minutes, until cheese is melted.

Remove from oven, sprinkle with basil, and stir.

Summer Vegetable Pasta Bake

Slow Cooker Pepperoni Pizza Soup

Happy National Soup Swap Day! It’s seriously one of my favorite days of the year.

I mean, really, what is better than getting together with your friends on a chilly January Saturday and eating lots of soup?

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This Slow Cooker Pepperoni Pizza Soup is my contribution to this year’s soup swap. Since it’s essentially pizza in a bowl, it’s a crowd pleaser – and especially a hit with the kids.

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Breakfast Mummy Pastries #DeadAndBreakfast #HalloweenBreakfast

Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.

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Which means it’s the perfect weekend for a fun, festive breakfast.

When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!

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These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.

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Dead and Breakfast

Be Brave and Join Us for Breakfast & Brunch

 

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Breakfast Mummy Pastries
(a Kate’s Recipe Box original)
Serves 8

9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives

Preheat the oven to 400 degrees.

Lightly beat 8 of the eggs.

In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.

In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.

Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.

Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.

Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.

Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.

Fresh Corn Salsa (6)

Basil Burgers with Sundried Tomato Mayonnaise

I am in total denial that it’s Labor Day weekend. Where did my summer go?!

The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.

If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.

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Basil Burgers with Sundried Tomato Mayonnaise
(adapted from Taste of Home)
Serves 6

1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving

Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.

In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.

Grill over medium-high heat for approximately five minutes per side.  Add mozzarella during the last minute and allow to melt.

Serve on buns with sundried tomato mayonnaise.

 

Fresh Corn Salsa (5)