Pasta Salad. Two of my favorite words in the dictionary. I’m a fool for it, really. In my broke college days I would make a huge cold pasta salad with a vinegar oil dressing – loaded with veggies – and eat off of it for a week! So of course, when Dreamfields Pasta asked if I wanted to join in on their 3^rd Annual Pastapalooza Pasta Salad Celebration, I said yes and jumped on that like a duck on a junebug!

Dreamfields is the creator of Dreamfields Pasta, a delicious all-natural pasta with 5g of fiber, only 5g of digestible carbohydrates per serving and a very low glycemic index. This year for their 3^rd Annual Pastapalooza Pasta Salad Celebration they’re having an international flavor inspired virtual picnic. Yours truly is bringing this delectable Spanish Charcuterie Pasta Salad loaded with layers of fresh flavors including some of my favorite Spanish cured meats.

In the Steele house we love to have appetizers out before a weekend dinner and our favorite is a charcuterie tray, a selection of cured and dry meats, paired with olives, and fresh vegetables. I took that inspiration and used the flavors of Spain: paprika, sherry vinegar, chorizo, serrano ham, oregano and came up with this bright and deliciously flavorful pasta salad — perfect for a summer picnic or side dish at your next BBQ.

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A slow-cooker meal is a relief to come home to and realize dinner is one step away from being on the table, especially when you realize your child has just created a wonderful attempt at a Picasso on your couch. But what bothers me about slow cooker recipes is that they are almost always made with a “a can of this” and a “can of that.” Have you ever read the ingredient list in a can of mushroom soup? It should be mushrooms, broth, flour, cream, salt and pepper. Instead it’s a long list of chemicals and preservatives that I’m sure is the same ingredient list used to make my husband’s running shoes.

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It’s quiet. A little too quite around here. My mind desperately races and my senses sharpen listening to the silence — listening for the tail tail sign of trouble. Sharpie? Nail polish? Dish washing soap? Maybe the dreaded trifecta of all three perhaps? It’s happened before and it will most likely happen again, for in a house with children and a dog, quiet is never a good thing.

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Not too long ago, I partnered up with Barilla to bring you the Farmers Market Challenge with a nice little giveaway. We also created a tasty dish with Barilla PLUS Pasta and a simple Roasted Tomato Basil Sauce. Today, I’m exited to tell you that Barilla has revamped their packaging and expanded their Blue Box family to include 2 new lines of Better for You products – Veggie & White Fiber!  These new products will feature the new Blue packaging, along with their Whole Grain and Classic Blue Box pastas.  And as before, your favorite PLUS pasta will still be found in its familiar yellow packaging.

The end of summer is here and with it comes some of the year’s best produce. Sweet watermelons, juicy peaches, delicious zucchini and vibrant tomatoes are just a few and you will find the highest quality and most ripe ones at your local farmers market. On a mission form Barilla Pasta, the family and I set out one Sunday morning to our local farmers market to find delicious produce to create a recipe with Barilla PLUS Pasta. Not only did we grab us a car load of goodies, left with bellies full of watermelon, but we had a blast meeting vendors and farmers and tasting everything fresh from the farm.

The advantage to shopping at your local farmers market is that the produce is local. Not only are you supporting your local farmer but the produce reaches you faster than it would by sitting on a truck and then on a grocery store shelf for an extended period of time. When a fruit or vegetable is picked it immediately starts to lose it’s nutritional value and flavor. The faster you get it on your table the more delicious and nutritious it is for you.

Another benefit of going to a farmers market is you know exactly where your food is coming from. You can talk to the farmers about what they use to grow their produce and if they use hormones or antibiotics on livestock. If these things are important to you as they are to me then you have an opportunity to ask. We love going to our local farmers market. Not only do I know I’m getting the freshest food possible for my family but I find it’s a great way to educate children about food. Its exciting for them, especially if they get to sample as they go and Mia never says no to a Farmers Market trip.

the challange

My challenge from Barilla was to create a family friendly meal using fresh Farmers Market ingredients and Barilla PLUS Pasta, a multi-grain pasta that comes in a variety of pasta shapes. To add even more nutrients to pasta meals, an excellent option is Barilla PLUS, a premium, multi-grain pasta rich in protein, omega-3 fatty acids, and fiber. Barilla PLUS line of pastas are made  from a unique multi-grain blend that includes semolina (coarse durum wheat), oats, spelt and barley, as well as legumes, ground flaxseeds and oat fiber to provide a good source of protein, ALA omega-3 and fiber.  It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

We came home from the Farmers Market with sweet cherry tomatoes, zucchini, and these small Japanese eggplants and I immediately thought of a roasted tomato sauce to deliciously coat the pasta with. While I was at it, why not roast the vegetables as well. I mean, lets make it easy right? It all came together as a fantastically bright and flavorful end of the summer pasta dish that I now crave on a weekly basis.

the verdict

I found Barilla PLUS pasta to have exceptional texture that cooked to a perfect al dente. The flavor was comparable to any other good quality dried pasta on the market and it had a little bit of a nutty quality that I preferred. After reading the ingredients and nutritional values, my husband who is an ultra-marathon runner (yes, crazy I know) favored Barilla PLUS over traditional pasta. All-in-all I would definitely cook with Barilla PLUS again.

the giveaway

The giveaway is now over and the winner has been notified. Did I mention there’s a giveaway? Barilla and I would love for one InSockMonkeySlippers reader to win a $25 Visa gift card and 2 boxes of Barilla PLUS pasta to make your own farmers market pasta creation!

To enter: Leave a comment about what your favorite pasta recipe is or what your favorite thing about your farmers market is. The giveaway will end Monday, September 17, 2012 at noon central. USA residents only, please. The winner will be chosen randomly and notified by e-mail. Good luck!

the recipe

Farfalle with Roasted Eggplant, Zucchini, and Roasted Tomato Basil Sauce

for the sauce:

• 2 pints cherry tomatoes
• 3 cloves garlic, peeled
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup mascarpone cheese
• 12 basil leaves

for the pasta:

• 1 box farfalle pasta
• 2 zuchinni
• 1 medium eggplant*
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt

In a large pot, bring water to a boil. Follow the cooking instructions for the pasta.

Preheat oven to 400°F. Place tomatoes and garlic cloves on a baking sheet lined with parchment paper. Drizzle the garlic and tomatoes with olive oil and sprinkle with the salt and pepper. With your hands, toss the tomatoes to evenly coat with the olive oil. Set aside.

Dice the zucchini and eggplant in bite sized cubes and place on a separate baking sheet covered with parchment paper. Drizzle the eggplant and zucchini with olive oil and sprinkle with a pinch of salt and pepper. With your hands, toss the eggplant and zucchini to evenly coat with the olive oil.

Place the tomatoes on the top rack of the oven and the zucchini and eggplant on the bottom. Roast for 10 minutes and then rotate the pans, the tomatoes on the bottom and the zucchini and eggplant on the top. Roast for another 10 minutes until the tomatoes begin to split. Remove the roasted tomatoes. Continue to roast the eggplant and zucchini for an additional 5 to 10 minutes until the vegetables can be easily pierced with a fork.

Place the tomatoes, garlic, marscapone cheese, and basil leaves into a food processor or blender and purree until blended well.

Taste and add any additional salt or pepper if needed. Here’s the point where you shake your behind and do a little happy dance because that was just too simple to taste that amazing! I love this sauce and use it for many different dishes (including to poach fish in but that’s a different post).

Next, drain the pasta well and place it in a large mixing bowl. To the pasta, add the roasted tomato basil sauce, eggplant, and zucchini. With a spoon gently fold everything together until combined. Plate and serve. Garnish with shredded basil and parmesan cheese if desired.

Simple. Simple. Simple. This pasta dish is so flavorful, creamy, and fresh that you will be amazed how good it is.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Barila PLUS. I was not required to write a positive review. The opinions I have expressed are my own.

There are times when dinner needs to come together fast. Like when your dog is covered in glue and glitter because you were not watching and on the phone when your 3-year-old dumped a canister of glitter on him and he’s eating it, she’s laughing, and the old senile cat who hates you is peeing on everyone’s beds. That kind of fast. What this doesn’t happen to you? Is it wrong to say there is a wine IV connected to me right now as I’m writing this post? We’re going to keep it short tonight and hope I can write in coherent sentences.

Creamy Tomato Parmesan Pasta with Chicken is a simple fast dinner that satisfies everyone’s hunger including the grounded for life toddler who is going through an anti-spinach and tomato phase yet still scarfed down an entire bowl.

Creamy Tomato Parmesan Pasta with Chicken serves 6 

• 1 box (1 pound) Farfalle pasta
• 2 teaspoons extra virgin olive oil
• 1 pound ground chicken
• 1/2 teaspoon Kosher salt
• 1/2 dried oregano leaves
• 1/4 ground black pepper
• 2 cloves garlic
• 3 Tablespoons tomato paste
• 1 1/2 cup half and half (3/4 cup milk + 3/4 cup cream)
• 1 cup grated Parmesan, plus more for garnish
• salt and pepper to taste
• 2 cups packed baby spinach
• 1 cup fresh or 1 can (rinsed and drained) diced tomatoes

Start to boil the water needed to cook the pasta. Cook pasta according to directions on the box. And yes I said box. I know I preach about whole and fresh but tonight I am not making my own pasta.

While the pasta is cooking, heat 1 Tablespoon of olive oil in a saute pan over medium-high heat. Add ground chicken, salt, oregano, and pepper. Cook until chicken is browned and fully cooked about 5 to 8 minutes. Move to a plate and cover with foil until ready to use. I use ground meat from the farmers market. The taste and texture is incomparable to what you find in the store.

Peel and finely chop garlic cloves.

In the same pan as the chicken was cooked in, heat the remaining 1 Tablespoon of olive oil over medium-low heat. Add the garilc and a pinch of salt. Saute the garlic for 2 minutes.

To the garlic, add tomato paste and half and half (cream and milk) and stir to incorporate. Turn heat to low. I use half and half (half cream/half milk) because I find it works just as well as using whole cream but with half the fat and calories.

Add parmesan to the tomato cream sauce and stir until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.

Finely chop spinach. If you are using fresh tomatoes dice them as well.

In a large bowl, add pasta, chicken, spinach and tomatoes.

Pour the tomato cream sauce over. Stir to combine. The heat of the pasta and the sauce will cook the spinach.

Plate, add extra Parmesan (shaved or grated), and serve.

Creamy, delicately cheesy, full of vegetables, and super fast — if it’s not your kids favorite it will be yours. Enjoy.

Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.

Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.

With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at  www.dreamfieldsfoods.com, on Twitter, or Facebook.

Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!

Butternut Squash Linguine with Kale serves 8

• 1 box linguine (13.25 ounces weight), I’m using Dreamfields Linguine
• 1 tsp extra virgin olive oil
• 2 cloves garlic, peeled
• 1 bunch kale, preferably flat leaf
• 1 1/2 cups butternut squash puree, fresh or 1 can
• 4 ounces cream cheese*
• 1/4 cup milk*
• 1/4 tsp nutmeg, fresh or ground
• 1/4 tsp sea salt
• 1/8 tsp ground pepper
• 1 cup broken walnut pieces
• 1/2 cup Parmesan cheese, grated
• 2 Tbs fresh sage, chopped

Lately with little Miss Mia battling a flu and me trying to keep my head on straight, it seems I haven’t been able to keep up with the blog as I want or do simple things as go to the grocery store. So when my little girl who hasn’t eaten a bite in two days asked for pasta with red sauce I headed straight to the kitchen practically skipping because she had her appetite back. But when I opened the pantry door things grew dark and the famous theme song from “Psycho” screached in my head when I realized I was out of marinara and wasn’t sure if I had anything to make a homemade sauce. I litterally searched the refriderator like a mad woman and when I couldn’t find what I needed there I ran out to the garden. Thankfully, I came up with what at least would look like a sauce and defrosted some ground venison (Mia’s favorite) to come up with what I thought could be etable. To my surprise it was one of the best venison meals I’ve ever made and the best ragu I’ve ever had. Not to brag or anything but it was wonderful and satisfied the princesses tastebuds as well.

We love venison in our family. We know where it comes from and how it’s processed (because we do it ourselves) and find it to be absolutely delicious. This is a must for those out there who have a freezer full of this seasons hunt or those of you who I have given pounds of meat to and look at me like “thanks for the hamburger meat? No Seriously, what do I do with this?” Venison Ragu is a fresh and bright meal full of vegetables and lean meat with a slightly sweet and creamy tomato based sauce.

Venison Ragu with Eggplant & Kale serves 6 to 8

• 2 Tbs extra virgin olive oil
• 1 pound ground venison
• 3 garlic cloves, diced
• 1/2 cup (1/2 onion) red onion, diced
• 3 carrots, peeled and sliced
• 1/2 tsp Kosher salt
• 3 Tbs tomato puree
• 2 1/4 cups beef stock
• 1/2 cup red wine
• 1 small eggplant, diced
• 1 bunch kale, chopped (about 2 cups chopped)
• 10 oz package of grape tomatoes, halved
• 1 Tbs fresh sage, chopped*
• 1 Tbs fresh oregano, chopped*
• 1 Tbs fresh parsley, chopped*
• 1 1/2 tsp brown sugar
• 3 Tbs flour
• salt and pepper to taste
• 17 ounce package Paccheri or other big shell pasta
• garnish with fresh parmesan cheese, grated

* dried herb substitute: use 1/2 Tablespoon for each herb

Prep

In a very large saute pan with high sides or a large wide pot, heat 1 tablespoon of the olive oil over medium high heat and brown venison till cooked through (about 8 minutes). Remove browned venison and set aside.

In the same pan, add the remaining 1 tablespoon of olive oil, garlic, onion, carrots, and salt. Saute for 5 to 10 minutes over medium heat until the onions are translucent.

Add tomato pure, beef stock and wine and stir well to combine. Bring to a boil.

Add eggplant, kale, tomatoes, sage, oregano, parsley, and brown sugar. Stir. Reduce heat to a simmer (medium-low) and simmer for 20 minutes until the eggplant and kale are cooked.

At this time, cook the Paccheri according to the package instructions.

Place the venison on a cutting board and sprinkle the flour over the browned meat. With a large knife, cut the flour into the meat by cutting the meat as small as possible. This is just a way to get flour into the sauce without having flour lumps. Return the browned venison with the flour to the pan and stir. Simmer for another 5 to 10 minutes until thickened.

Add salt and pepper to taste.

Serve over the cooked Paccheri and garnish with grated parmesan cheese.

Deserves a, “Seriously good!”

First of all I’m not gonna lie, this is a hit and miss with most kids. Mia loves it because it has her favorites: cheese, peas, pasta, and lemon. Yes, lemon. I know it’s weird but she will bite right into it and say delicious. Of course it just makes me cringe. Lemon Ricotta Farfalle with Peas is a super simple delightfully fresh summertime pasta dish that will be gone in seconds if you’re not careful.

Lemon Ricotta Farfalle with Peas serves 6 to 8

• 16 oz box of Farfalle pasta, cooked according to directions
• 1/2 cup reserved pasta water
• 15 oz Ricotta, part skim or whole milk
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbs lemon juice
• 1 1/2 Tbs lemon zest
• 1/2 tsp salt
• 1 1/2 cup frozen thawed peas
• 2 Tbs fresh basil, chopped
• 1 tsp fresh mint, chopped

Cook pasta according to the directions on the box. Reserve 1/2 cup of the water that the pasta was cooked in. In a large bowl, combine ricotta, Parmesan cheese, lemon juice, lemon zest, and salt. Fold in peas and add the reserved water. Mix well.

Add the cooked pasta to the cheese mixture and stir to evenly coat.

Next, fold in the basil and mint.

Now serve and garnish with a little extra Parmesan cheese, lemon zest, or basil. See how easy that was! Super simple for a quick summer lunch.

Yes, it is still butternut squash season and yes, I’m still obsessed with them. It’s not even a guess anymore at the farmers market. He just hands me a bag full of the delicious winter squash without even asking what I want. I’m surprised we all haven’t turned orange by now. Here’s another one of our favorite recipes to use butternut squash in. Similar to the post Butternut Squash Mac n’ Cheese, this is a creamy, savory and slightly sweet pasta sauce that is a perfect pairing for ravioli (especially mushroom ravioli) or your favorite pasta.

Butternut Squash Pasta Sauce serves 4 to 6

• 1 Tbs butter
• 1 Tbs flour
• 1 cup warm milk
• 1 cup butternut squash puree fresh or store bought*
• 1/4 tsp nutmeg
• 1/4 tsp dried sage or 1/2 tsp fresh sage
• 1/8 tsp kosher salt
• pinch of pepper to taste
• 4 cups of cooked pasta

* You can find store bought butternut squash puree in the frozen aisle of your grocery store.

Over medium heat melt the butter. Add flour.

Cook on medium heat for 2 minutes, whisking constantly.

Add milk slowly while whisking.

Reduce heat to medium-low. Add butternut squash puree and stir.

Add nutmeg, sage, salt and pepper. Stir. Freshly grated nutmeg makes this sauce really pop. Trust me, it is much better than ground but if ground is all you have that’s ok too.

Pour sauce over pasta and gently stir.

Simple, easy and delicious! Even Mia likes it.