Creamy Spinach Tomato Tortellini

This is a fast and delicious meal!

-Cooking Classy

1 (20 oz.) pkg. refrigerated three-cheese tortellini

2 Tbsp. butter

2 cloves garlic, minced

3 Tbsp. all-purpose flour

1 tsp. onion powder

1 1/4 cups milk

1/2 cup heavy cream

1 (14.5 oz.) can petite diced tomatoes (undrained)

1 1/2 cups (packed) chopped fresh spinach

3 Tbsp. chopped fresh basil (or 1 ½ to 2 tsp. dry)

2 tsp. chopped fresh oregano (or 1/2 tsp. dry)

Salt and freshly ground black pepper

6 Tbsp. finely shredded Parmesan, plus more for serving

Red pepper flakes, for serving (optional)

Cook tortellini according to directions listed on package.

Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. 

Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add Parmesan cheese and stir until melted. Remove from heat.

Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired).

Serve warm sprinkled with additional Parmesan cheese if desired and optional red pepper flakes.

Potato Leek Soup

I love Bountiful Baskets! Not only does it save us money on produce, I love experimenting with the great variety of vegetables. I joke that it's like Christmas every other Saturday - you never know what you'll get! This was the first time I had ever used leeks - I don't know why - they're delicious! Much to my surprise, this soup was a hit with the whole family.

Modified from Allrecipes.com

1 cube butter

2 leeks, sliced, and thoroughly rinsed

1 tsp salt

½ tsp. pepper

2 cans chicken broth

1 tablespoon cornstarch

5 medium-sized Yukon Gold potatoes, peeled and diced

2 cups half-and-half or whole milk

Salt and pepper to taste

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Pour in the half-and-half, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with additional salt and pepper, to taste.

Cheese Boats

Whenever I eat these they remind me of home and family - one of those dishes that's not particularly fancy or complicated, but comforting because it reminds me of  my childhood. This one is tricky in my family because Paige and I are the only ones that like olives. I think next time, I'll just make some without olives before stirring them in for the rest. Paige calls these "volcanoes" and I think the name fits! :)

-Grandma Carling

12 French rolls
1 lb. longhorn cheese, shredded (4 cups)
1/2 can olives - sliced or chopped
3/4 cup tomato sauce
1/4 cup El Pato sauce
3 eggs, hard boiled and grated or finely chopped
garlic powder - about 1/4 tsp

Scoop the middles out of rolls. Mix all the above ingredients together in a saucepan until cheese is melted. Fill rolls with mixture. Wrap in foil and heat in 300 degree oven for 15 minutes or until heated through. (Mom always put the wrapped rolls in a muffin tin so they didn't fall over - this works great because if you don't keep them upright the cheese oozes out into the foil.)