Yummy in our tummy!

Here are some new recipes that we just LOVE!!  I love to hear feedback so if you give them a whirl, let me know how you like them.  If you try something different or find a trick that works for you, let us all know!!

The recipes featured in this post are:

• Spinach & Artichoke Pasta
• Tomato & Basil Tart (we just had that tonight and it was out of this world!!)
• Almond Poppyseed Bars

The recipes are in this order so scroll down to get the ones you like!

Spinach & Artichoke Pasta

Ingredients

• 1 pound semolina or whole wheat penne
• 2 tablespoons Olive Oil
• 3 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk 
• Salt
• Freshly grated nutmeg, about 1/4 teaspoon or to taste
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Black pepper
• 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Yields: 4 servings

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DIRECTIONS

Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with 2 turns of the pan of olive oil, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Tomato & Basil Tart
This dish actually doesn't have that many ingredients
but the flavor is amazing!!!

• 
  

  Ingredients

• 2/3 cup whole wheat flour
• 1/3 cup all-purpose flour
• 1/2 cup cold butter
• 4 to 5 tablespoons cold water
• 6 ripe tomatoes - sliced
• 3 cups (12 ounces) fresh mozzarella cheese
• 2 crushed garlic cloves
• 1/2 cup fresh basil leaves, dipped in olive oil
• 4 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle. If you're short on time, **YOU COULD ALSO USE A REFRIGERATED PIE CRUST**
• On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
• Slice mozzarella cheese and layer onto the crust; top with tomatoes arranging the slices in a slightly overlapping pattern around edge of tart. Sprinkle garlic over tomatoes & cheese.
• Drizzle with oil; sprinkle with salt and pepper.
• Bake for 30-35 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.

LEMON POPPYSEED BARS

Ingredients

• 3 eggs
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 cup vegetable oil
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons butter flavoring or additional vanilla extract
• 3 cups all-purpose flour
• 4 1/2 teaspoons poppy seeds
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• FROSTING:
• 1/3 cup butter or margarine, melted
• 3 cups confectioners' sugar
• 3 tablespoons milk

Directions

1. In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost bars.