Easy Cheesy Skillet Lasagna

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

I am a brand representative of Ragú® & was compensated for this post.

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

I am one busy momma.  I run 4 companies at a time and still need to run a house full of kids, a husband and a slough of four-legged creatures.  Dinnertime can sometimes be the last thing I want to think about after a busy day of wearing several hats.


Ragú® reached out and asked if I’d be up for the challenge of creating a quick weeknight meal that wasn’t bogged down with 8 million ingredients.  Something a busy Mom would whip together to feed an army.  I knew I was ready to accept so I wouldn’t have to see the “chicken again” faces around here.

Part of the challenge was to take a recipe from Ragú® website and make it my own using Ragú® Old World Style® Traditional Sauce and have it ready to eat in no more than 40 minutes.  Lasagna?  That never takes less than 40 but I knew that’s what I wanted to make.


This is one tasty skillet of cheesy goodness.  No, it’s not your typical lasagna with layers, but for a dinner in under 30, it hits the mark!  Ragú® Old World Style® Traditional sauce helps make this dish even better with its thick texture.  Each jar has 11 juicy tomatoes and it’s packed with rich flavor.  This recipe is a great base to add in any veggies that are in season or even switch it up by using ground turkey or chicken in place of sausage.  The possibilities are endless, but the result will be delicious.

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

The Ragú® Better and Better Sweepstakes is going on right now and you can win prizes including a grand prize trip to Venice for a family of four!  If you only have 3, remember me…I’ll quit all 4 jobs for Venice.  :)  Kidding.  Or am I?

For the Ragú® Tra-Dish Challenge I modified this recipe:

Ragú No Boiling Lasagna


  • 2 containers (15 oz. ea.) ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 eggs
  • 2 jars (1 lb. 8 oz. ea.) Ragú® Old World Style® Pasta Sauce
  • 12 uncooked lasagna noodles


  1. Preheat oven to 375°. Combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs in bowl; set aside.
  2. Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and ½ of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining Sauce.
  3. Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Now for my Skillet Version in 30 minutes!

Easy Cheesy Skillet Lasagna

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 Servings

Easy Cheesy Skillet Lasagna

A quick weeknight meal in under 30 minutes. Easy Cheesy Skillet Lasagna is easy and tasty.


  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 lb. ground spicy sausage
  • 1 medium red pepper, diced
  • 2 cups sliced mushrooms
  • 1 jar Ragú® Old World Style® Traditional Sauce
  • 1 cup water
  • 1-package No Boil lasagna sheets, broken
  • ½ tsp. dried rosemary
  • 8 ounces ricotta
  • 8 ounces part-skim mozzarella, shredded, divided
  • 2 Tbsp. fresh Italian parsley, minced


  1. Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and sauté until translucent, about 5 minutes. Add the sausage, red pepper and mushrooms and sauté until meat is cooked through, about 5 minutes. Add the jar of Ragú Old World Style Traditional sauce, broken lasagna noodles, water and rosemary. Stir to combine. Cover and turn heat down to medium-low. Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese and the parsley and stir to combine. Top with remaining mozzarella and serve immediately.

To get more recipes using Ragú® make sure you check out the Ragú® Facebook page which is filled with easy and delicious recipes.


To get more recipes using Ragú® make sure you check out the Ragú® Facebook page which is filled with easy and delicious recipes.


NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.

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Slow Cooker Meatball Subs

Slow Cooker Meatball Subs | farmgirlgourmet.com

Slow Cooker Meatball Subs | farmgirlgourmet.com I don’t know about you, but I get cravings for slow cooker meals.  It could be anything as long as it’s in the slow cooker filling my house with delicious smells all day long.

One of my son’s favorite things to eat are Meatball Subs.  I think that boy could eat his weight in his favorite sammie if given the opportunity.  This recipe only takes four hours in the slow cooker and is delish on a toasted roll with a sprinkling (or a heap) of tart cheddar cheese.

Slow Cooker Meatball Subs

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 8 sandwiches

Serving Size: 1 sandwich, 4 meatballs

Slow cooked meatballs in a quick tomato sauce makes an easy weeknight meal.


    For the Meatballs:
  • 1 1/2 pounds lean ground beef
  • 1 egg, lightly beaten
  • 2/3 cup finely chopped yellow onion
  • 1/3 cup panko bread crumbs (or other bread crumbs)
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • For the Sauce:
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons dijon mustard
  • 3 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Sriracha sauce
  • 1/8 teaspoon grated fresh nutmeg (or ground nutmeg)
  • salt & pepper to taste
  • 8 hoagie rolls, split and toasted
  • 1 1/2 cups shredded sharp white cheddar cheese


  1. Preheat oven to 350 degrees F.
  2. In a large bowl add the ground beef, egg, onion, bread crumbs, oregano, salt and pepper and stir to combine. Shape into 32 balls and arrange on a rimmed baking sheet. Bake for 25 minutes, uncovered. Remove from oven and discard the fat.
  3. In a 3 1/2 to 4-quart slow cooker, add the crushed tomatoes, red pepper, brown sugar, dijon, chili powder, garlic powder, sriracha, nutmeg and season with salt and pepper. Stir to combine. Add the cooked meatballs, stirring gently to coat.
  4. Cover and cook on low for 3-4 hours.
  5. Place meatballs on toasted hoagie rolls and top with extra sauce and cheese. Serve immediately.

Slow Cooker Meatball Subs | farmgirlgourmet.com

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Garlic Herb Chicken Pizzas + [Giveaway]

Garlic Herb Chicken Pizza | farmgirlgourmet.com

Garlic Herb Chicken Pizza | farmgirlgourmet.com

When I say it’s Make Your Own Pizza night, my kids and husband are elated.  Tonight was a bit different in that no pepperoni was harmed in the making of these pizzas.  I used my super fast pizza dough recipe and topped it with chicken chunks that were sautéed in garlic herb butter from Land O’ Lakes new line of Saute Express starters.  Top with some assorted cheeses and a splash of pizza sauce and it’s dinner time!

Garlic Herb Chicken Pizza | farmgirlgourmet.com

I am super excited to partner with Land O’ Lakes for their Kitchen Conversations series where they are working with food bloggers such as The Pioneer Woman, A Farmgirls Dabbles and A Spicy Perspective, to name a few.  The conversation?  Butter, which happens to be a subject that’s near and dear to my heart.


One of Land O’ Lakes newest products are the half stick cubes.  I am forever using only a half stick and these new cubes are just perfect, in my opinion.


Land O’ Lakes asked if I ‘d like to keep the conversation going by giving away a prize pack including a Le Creuset skillet, Anthropologie bowl, butter dish and measuring spoons and of course….butter (all of the goodies pictured above).  Their new Saute Express and a pound of half sticks (coupons for you to use locally so they won’t melt in transport)!


  • 1 Le Creuset Iron Skillet
  • 1 Anthropologie Serving Bowl
  • 1 Anthropologie Butter Dish
  • 1 Anthropologie Measuring Spoon Set
  • 1 Coupon for Land O’ Lakes Saute Express Saute Starter
  • 1 Coupon for Land O’ Lakes Butter Half Sticks

Enter by using the widget below:

Land O’ Lakes Giveaway

Garlic Herb Chicken Pizzas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

Garlic Herb Chicken Pizzas

A quick weeknight meal using a fast pizza dough recipe, chicken sauteed in garlic herb butter and topped with 3 cheeses.


  • 2 chicken breasts, boneless, skinless, cut into bite sized pieces
  • 1 cube Land O'Lakes Garlic Herb Saute Express
  • 1 pizza dough recipe
  • 3/4 cup shredded mozzarella cheese
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup sliced red onion
  • 1/3 cup sliced red pepper
  • 1/4 cup feta cheese
  • prepared pizza sauce


  1. Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.
  2. Heat a medium skillet over medium-high heat. Add the garlic herb butter and when it's just about melted add the chicken. Stir to coat and saute until the chicken is cooked through, about 7 minutes. Remove from the stove and allow to cool slightly.
  3. Divide the pizza dough into 4 pieces and stretch each out to desired thickness. Place on prepared baking sheets. Spread desired amount of pizza sauce on each piece of dough. Top each with 1/4 of the chicken, cheese, onion, red pepper and feta cheese. Repeat with remaining three.
  4. Bake 14-17 minutes, or until the desired doneness. Serve immediately.

Garlic Herb Chicken Pizza | farmgirlgourmet.com



Disclosure: The author received product samples and a gift package from Land O’Lakes, including a serving bowl, measuring spoons, butter dish and skillet, for recipe development and review purposes. All opinions are my own.

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Herbed Pasta with Pears & Blue Cheese

Herbed Pasta with Pears & Blue Chese

Remember my trip to Harry & David two weeks ago?  Part of me is still there in the beautiful Rogue Valley.  While I was in Medford hanging with the sweet folks at H&D and 12 of my favorite bloggers, I went to the Harry & David store.  Yep, a whole store dedicated to all things H&Delicious.  I wish you could’ve been a fly on the wall as I darted back and forth through the store filling my basket, then unfilling it, then refilling.  You get the picture.  It was like being 5 in Willy Wonka’s factory.  Samples of Rogue Creamery cheese were being handed out with juicy chunks of Rogue Valley pears.  Another person passes by with a tray of chocolate covered caramels, to which I bolted to find and place in the basket (these never came back out again).  On the other end of the store, 2 gentlemen are offering wine tastings and by tasting I mean a nice portion to carry along as you load up the cart again and again and again.

The variety of products was incredible.  Anything and everything a foodie could want all wrapped up in pretty packaging.  A few of the items I came home with were Herbed Basil Fettuccine (pictured above & sold in stores), Rogue Creamery Blue Cheese, Chocolate Covered Caramels (only sold in stores).  My husband reads my blog from time to time, so I better just leave it at that.  :)

A couple days after I returned from Medford my box showed up with my goodies from the store and I was instantly inspired to put the ingredients to use with one of the giant Royal Riviera pears I brought back.  This pasta is like the classic salad with pears, blue cheese and walnuts only made entirely better with the addition of caramelized shallots, herby pasta and of course….cream.  Cream makes the world a better place.

Ok ok…before I go any further I wanted to tell you that I have a gift basket to give away from Harry & David.  They were so sweet to ask if I’d like to share some of the goodies I’ve had the great pleasure of sampling and I was instantly on board.  They let me choose which basket to giveaway and I thought the Roxy Ann Classic was a good representation of their deliciousness.  Pears, apples, cheese.  OH MY!   Seriously, it’s a gorgeous basket chock full (really) of the freshest fruit and the tastiest cheese, crackers and relish.  I’m so excited to give this basket away!   It only takes ONE comment to enter, the other entries are extras.  Good luck to you!!
a Rafflecopter giveaway

Now for an easy and delicious recipe of pasta, sweet pears and pungent blue cheese.

Herbed Pasta with Pears & Blue Cheese

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 Servings


  • 8 ounces herbed fettuccine (or plain)
  • 2 tablespoons unsalted butter
  • 2 medium shallots, minced
  • 1 Royal Riviera pear, cored, cut into bite sized chunks (or other pear variety)
  • 5 ounces blue cheese
  • 1/3 cup heavy cream
  • 1 cup frozen peas
  • 1/3 cup toasted walnut pieces
  • salt and pepper to taste


  1. Bring a large pot of water to a boil, salt to taste and boil pasta according to package directions.
  2. In a large skillet over medium heat, add the butter and shallots and saute until beginning to lightly brown (don't burn). Add the pear and quickly saute, about 2 minutes. Add the blue cheese, cream and peas. Season with salt and pepper to taste. Turn down to low once the cheese has melted in to the sauce. Keep warm until the pasta is done.
  3. Add 1/3 cup of the pasta water to the pear mixture and then add the pasta. Toss to coat and sprinkle with walnuts and serve immediately.

Good luck!!




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Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich


I’m not a huge eggplant fan, but hey, you might be!  So I’m sharing Emeril’s recipe for Eggplant Muffuletta.  I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up!  BAM!

I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say?  Should I give away a copy?  Ok, duh, of course I’m going to give it away.  Emeril wants me to.

Previous Posts:

CONTEST HAS ENDED!  See who won: here

Let’s make some muffuletta!!


Yield: 4 Sandwiches

This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.


  • 2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 loaf seeded Italian bread
  • Basil Spread (page 318)
  • 2 cups New Orleans–Style Olive Salad (recipe follows)
  • 4 ounces sliced mozzarella cheese
  • 4 ounces sliced provolone cheese


  1. Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
  2. Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
  3. Reduce the oven temperature to 350°F and move the oven rack to the center position.
  4. When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
  5. Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
  6. Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
  7. Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
  8. Basil Spread:
  9. 1 1/2 teaspoons minced garlic
  10. 1 cup packed fresh basil leaves
  11. 1/2 cup extra-virgin olive oil
  12. 1/4 teaspoon salt
  13. In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
  14. New Orleans-Style Olive Salad:
  15. 1 quart large pimento-stuffed green olives, drained & rough chopped
  16. 1 1/2 cups large Greek black olives, drained, pitted and halved
  17. 1 1/2 cups extra-virgin olive oil
  18. 1 1/2 cups vegetable oil
  19. 1 cup pickled cauliflower, drained
  20. 3 to 4 ribs celery, thinly sliced on the diagonal
  21. 2 medium carrots, thinly sliced on the diagonal
  22. 1/2 cup pepperoncini, drained & halved
  23. 1/3 cup cocktail onions, drained
  24. 1/4 cup nonpareil capers, drained
  25. 2 tablespoons minced garlic
  26. 2 teaspoons Emeril's Original Essence or Creole Seasoning
  27. 1 teaspoon crushed red pepper flakes
  28. 1/2 teaspoon freshly ground black pepper
  29. 1/2 teaspoon celery seeds
  30. 2 tablespoons fresh oregano leaves
  31. Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator

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New Blog Design + @Emeril Sopressata Calzone Recipe – #SeriousSandwich

Emeril's Sopressata Calzone Recipe - Click Image to See Post

Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere.  Can you believe it?  4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others and just the most amazing rollercoaster ride ever.  I hope I never have to get off of it.  Updating my blog from Blogger to WordPress was a decision I made over a year ago.  Being the control freak that I am, I wanted to do it all myself.  Therefore…a year and a half later, here we are.  It’s not completely perfect yet, but I didn’t want to wait a second longer.  Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine.  Such a cool tool if you want to see how websites have improved over the years.

I hope you enjoy the more visually new and improved Farmgirl Gourmet.  Let’s go make some of Emeril’s tasty calzones?  Shall we?

Today is the day!!  Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf!  CONGRATS EMERIL!  This is a great book filled with every kind of sandwich you can imagine.  Each one has tantalized our taste buds with deliciousness.  Especially those peanut butter cookies.  OH BABE!  I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet.  Well, unless you can’t wait….I can’t blame you.  It’s delicious!  Just like this calzone recipe.  I am a sucker for a good calzone and Emerils recipe hits the nail on the head.   Thanks to Emeril and the folks at Morrow Cooks for allowing us to publish a few of the recipes before the book is released.  Speaking of that, if you’d like to preorder/order online click here or here.  Stay tuned for my book giveaway!  Alright, I’m hungry, how about you?

Sopressata and Genoa Salami Calzones

Yield: 4 Calzones

I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket! 1 recipe Semolina Pizza Dough (page 298)


    For Calzones:
  • 1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese, drained
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • Flour or cornmeal, for dusting the pizza peel
  • Quick Tomato Sauce for Calzones:
  • 1 3/4 c ups
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • One 28-ounce can whole peeled tomatoes, drained and pureed
  • 1 sprig fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil


  1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
  2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
  4. Quick Tomato Sauce:
  5. Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.

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Beet Pasta Carbonara with Peas & Bacon

Beet Pasta Carbonara 250
Carbonara has never been more flavorful or beautiful.  Pasta is easy to make and adding earthy roasted beets makes it gorgeous too. 

Beet Pasta Carbonara | farmgirlgourmet.com
My garden is busting with beets.  I will admit, I went a bit overboard this year.  I grew GoldenCylindraBulls Blood and Detroit Red beets.  Not just 1 or 2 of each, but a whole packet of each.  50+ of each kind. After thinning, there aren’t that many, but still a lot.  Finding ways to use the bounty is always fun.  So far I’ve dried a bunch to make beet powder (more on that at another time), I’ve grilled them with potatoes & carrots on the barbecue and now this.  Pasta.  Glorious pasta.  

I thought you might like to see what the individual beets looked like, so here’s a tour via my garden.  Below is the Burpee’s Golden Beet.  They aren’t just another pretty face, but have a nice mild taste.
Bulls Blood Beets | farmgirlgourmet.com
Next up is Bull’s Blood.  Sounds kind of….yucky, but they are a deep rich red color and a great grower!  I have grown this variety every year for the past 6 years.

Cylindria Beets | farmgirlgourmet.com

 Oh Cylindra – how do I love thee…let me count the ways.  This beet is the canners best friend.  If you like your canned beets in nice circles, this is your beet.  They grow long and slender like a carrot.  
Detroit Red Beets | farmgirlgourmet.com
And last, but never least, is Detroit Red.  I love this beet.  It’s a great grower.  Delicious.  Sweet.  Ok, I just love beets.  If you decide to grow your own, I would definitely give this one and the Burpee’s Golden a shot.  They are a great combo and look amazing together in a salad.  

Beet Root Pasta Dough | farmgirlgourmet.com

Now that I have you all up on your beet varieties, how about we do something delicious with them?  

Yesterday I headed to the garden and pulled 6 small/medium beets, gave them a good scrub and tossed them on a baking sheet with some olive oil, salt and pepper and roasted them in the oven for 40 minutes at 400 F.  Next was the decision of what to do with them.  A few weeks back Linda of SaltySeattle.com was Instagramming about making Beet Bucatini.  My eyeballs were feasting on the gorgeous purple hue of the pasta and my mind was swirling with ideas.  I needed to do this… after all I have the pasta attachments for my KitchenAid mixer somewhere.  So I did some web searching and found a recipe for the pasta on none other than Martha’s website.  It was super easy, although time consuming, to make and the pasta was delish!  

Let’s get started.

To the processor add the roasted, peeled beets and whiz them good to make 1/2 cup of puree.  Add 2 eggs plus 1 egg yolk and process until smooth.  (tough so far, right?)

Add in some flour and salt and pulse until it is just combined, but still a little crumbly.  Turn out onto a very well floured board and knead.  Knead for 5-10 minutes until the dough is supple and elastic.  You should be able to see it bounce back when you push on it.  Cover it with a bowl and leave it to rest for 1 or 2 hours.  I let mine go for 2 hours.  Resting is good, especially if you’re pasta dough.


Cut the dough into 8 equal wedges and cover with the bowl so they don’t dry out.  I know this is only 4, so imagine they are halved again.  Get out the trusty pasta making machine (or attachments for the trusty KitchenAid workhorse) and a couple of large rimmed baking sheets that have been dusted with plenty of flour (this is where the finished pasta will rest while you continue to make more and more and more).  Follow the manufacturers directions on how to use your pasta machine and make fettuccine noodles.  

Beet Pasta Carbonara | farmgirlgourmet.com

The whole process can take some time, it took me about 4 hours from start (roasting beets) to finish (these piles of pasta).  That doesn’t count the time it will take to make the carbonara which isn’t terribly long, but this is definitely not a weeknight meal, so plan accordingly.  

Beet Pasta Carbonara with Peas & Bacon

Yield: Makes 4 Servings

Beet Pasta Carbonara with Peas & Bacon

Use your bounty of beets by making a pasta dough.  Drying the pasta on a pasta drying rack will make it keep longer and turn a 4+ hour labor of love into a quick weeknight meal.  


    Beet Pasta:
  • 1/2 cup beet puree (from 2 medium roasted beets)
  • 2 large eggs
  • 1 large egg yolk
  • 1 heaping teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for kneading
  • Carbonara:
  • 1/2 lb bacon, cut into bite sized pieces
  • 4 garlic cloves
  • 1 cup frozen peas
  • 5 eggs
  • 1 cup grated Parmesan cheese (not canned), plus more for serving
  • 1/2 recipe of Beet Pasta
  • 1 cup pasta cooking liquid


    Beet Pasta:
  1. Add the roasted beets to the food processor and puree. There should be 1/2 cup of puree.  Add the 2 eggs plus the egg yolk and process until smooth.  Add the salt and 2 cups of flour and process just until the dough comes together.  Turn out onto a very floured board and knead for 5 to 10 minutes, until the dough is smooth and elastic.  Cover with a bowl and let it rest for 1 to 2 hours.  
  2. Cut the dough into 8 pieces and knead in a bit more flour if the dough is too sticky.  Follow your pasta machine manufacturers directions and make sheets of pasta.  Make pasta using the fettuccine attachment and make small piles on a floured rimmed baking sheet or use a pasta drying rack.  Repeat with all remaining dough.
  3. Carbonara:
  4. Bring a large pot of salted water to a boil.  Meanwhile, heat a large skillet (big enough to hold the cooked pasta)  over high heat and add the bacon, fry until crisp and browned, drain on a paper towel lined plate and set aside.  Turn the heat down to medium.  
  5. In a medium bowl add the eggs and Parmesan cheese and whisk to combine.  Season with salt and pepper and set aside.
  6. Add the pasta to the boiling water and stir once.  Cook for 2-3 minutes.  
  7. Add the garlic and peas to the skillet and heat through.  When the pasta is cooked, transfer from the water to the skillet using tongs or a spider strainer, do not drain in a colander.  Toss the pasta in the bacon fat, peas and garlic.  Slowly whisk 1 cup of the cooking liquid into the egg and Parmesan mixture and add to the pasta and toss to coat.  The hot pasta will cook the egg and make a creamy sauce.  Serve immediately in warmed bowls.


Pasta recipe adapted from MarthaStewart.com.

Love beet recipes?  Check out some other favorites here:
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Grilled Pork Chops with Apple Parmesan Salad

Grilled Pork Chops 2 - Fabio Viviani
I love olive oil.  Yes, I do.  I use so much of it that I’ve contemplated buying it by the case.  Really!  So when The Virtual Potluck was contacted by Bertolli recently to do a summer grilling promotion for Let’s Cook Summer Sweepstakes….I hopped on pronto!  Did I mention that Bravo TV’s Top Chef contestant Fabio Viviani has partnered with Bertolli as their brand ambassador?  Sounds like a winning combo to me.

Fabio – if you’re reading this and you know how to sing…I’m making a request – La Luce Buona Delle Stelle.  My first roommate went to Italy, fell in love with an Italian boy who couldn’t speak English, but sang her that song.  She brought back a tape (ya it was a while ago) and played it nonstop!  After the 6,395th time, I started to like it.  

A lot.  

If you asked me which cuisine I could not live without, it would be Italian food for the win.  I love it.  The pasta, the fresh herbs – it just rocks my world.  Did I mention I love olive oil?  Oh yes, nevermind.  How about a few quick facts about olive oil before we make some luscious grilled chops?

Health Benefits of Olive Oil

  • Olive oil is naturally healthy and cholesterol free and is the most highly monounsaturated oil at 77%.
  • Monounsaturated fats help lower LDL (low-density lipoproteins), the “bad” cholesterol.
  • Monounsaturated fats are also thought to lower the risk of heart disease and stroke, decrease the risk of breast cancer, help maintain a healthy weight and reduce belly fat.
  • According to the Food and Drug Administration, consuming about 2 tablespoons of oil in a day may reduce your risk of heart disease.  Source: http://www.fda.gov/newsevents/newsroom/pressannouncements/2004/ucm108368.htm
  • Bertolli Extra Virgin Olive Oil contains significant amounts of polyphenols, pro-vitamin A and vitamin E, which are all antioxidants.
  • Bertolli Olive Oil contains natural anti-inflammatory properties (oleocanthal), which may reduce risk of age-related diseases as well as benefit the skin when applied topically (let’s all go do olive oil facials!!) 
Sounds good to me!!  Healthy, can be used as a topical skin treatment, tastes phenomenal, reduces belly fat.  Now I’m convinced I need to buy it in cases.  How about you?  

First….let’s eat it.  On some wicked good chops.  Sound good?

Grilled Pork Chops with Apple Parmesan Salad
This recipe was adapted from Chef Fabio Viviani’s recipe for Roasted Pork with Apple Parmesan Salad.

6 pork chops, bone in
2 sprigs fresh Italian parsley, leaves chopped
2 sprigs fresh sage, leaves chopped
3 sprigs fresh rosemary, leaves chopped
4 garlic cloves, minced
2 tablespoons Bertolli Extra Light Tasting Olive Oil
salt and black pepper
3 lemons, halved, divided
4 cups microgreens or baby spring mix
2 Red Delicious apples, cored, sliced thin
1/2 cup shaved Parmesan cheese
Bertolli Extra Virgin Olive Oil
Balsamic vinegar

  1. Heat the barbecue or a grill pan over medium high heat.  Lay the chops out on a baking sheet and season with salt and pepper on both sides.  Set aside.  
  2. In a small bowl, combine the chopped herbs, garlic and 2 tablespoons olive oil.  Mix well and divide among the 6 chops on both sides.  Squeeze 4 of the lemons halves over the chops and add to the grill.    Place the lemons cut side down on the grill and using tongs, squeeze some of the juice over the chops while grilling.  Grill pork chops to your preferred doneness.
  3. Meanwhile add the microgreens, apple and Parmesan to a large bowl.  Drizzle with the remaining 2 lemon halves, olive oil and balsamic to your tastes and season with salt and pepper.  Once chops are done, plate and top with some of the salad and serve.
Makes 6 Servings

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Disclaimer: This is a sponsored post by Bertolli.  I was provided a bottle of olive oil, a set of grilling utensils and a monetary compensation to write this post.  I was not asked for a positive review, only to use the product and write truthfully about my experience with it.  All opinions are my own.
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Postmark Chef – 3 Course Italian Citrus & Caramelized Pork – Giveaway Ended

Postmark Chef Kit Review - via farmgirlgourmet.com
Postmark Chef Kit Review - via farmgirlgourmet.com
Have you ever thought “I wish I didn’t have to plan a fantastic meal for a dinner party?”  Well if you’ve never heard of Postmark Chef, here’s your chance to learn a bit about them, you can also enter to win a kit  by leaving a comment on this post.  But wait, there’s more.  :)  You know I love saying that.  Postmark Chef is also offering 15% off any kit they sell as well.  See the code below.
As a food blogger, my inbox gets flooded by offers on a daily basis.  “Try our _____”, “Can we send you _____”  You get the picture.  Well this email was a bit different.  When the Chef who created the food kit for Postmark Chef recommends you as a good resource, well you stand up and take notice.
Domenica Marchetti and I have made fast friends via Twitter after I reviewed her cookbook back in October when she was kind enough to allow me to post her recipe for Beet Root Gratin.  She has several cookbooks through Williams-Sonoma and is a wealth of delicious Italian recipes.  She recommended that Nalini from Postmark Chef get a hold of me to review her latest kit.  Say NO?  Heck NO!
Postmark Chef Kit Review - via farmgirlgourmet.com
So, are you asking…what is this “kit” thing all about?  Here’s the low-down from their website….

Recipe Kits are the solution to cooking fine-dining, restaurant-quality meals at home. Based on recipes from renowned chefs and cookbook authors, Recipe Kits are for people who love the process of cooking and preparing memorable meals at home.  Each Recipe Kit contains:

Postmark Chef Recipe Kit
Image from Postmarkchef.com

 1. Pre-measured, high-quality, non-perishable ingredients (such as spices, oils, vinegars, grains & nuts) 2. A list of produce and other perishable ingredients (that you will need to provide) 3. Detailed instructions with photos (also available online) 4. Links to instructional videos & tips

Sounds totally doable, right?  The ingredients that came were high quality, clearly marked and in nice packaging.  The instructions were complete and easy to follow and the end result was a delicious meal that I didn’t have to spend tons of money on buying bottles of this or that.  It’s all measured and ready to go.

Postmark Chef Kit Review - via farmgirlgourmet.com

I chose the 3 Course Italian Citrus & Caramelized Pork Dinner by Domenica and let me just tell you, my kids are now serious Farro fans!  And the Hubs, well he’s in love with Baby Arugula salad (I was in love with all of it – for the record).  We finished off with Grilled Nectarine, Fragrant Honey and Vanilla Ice Cream.  It was all delicious and I highly recommend checking out Postmark Chef for your next dinner party or even a gourmet dinner for 2.  By the way, there are several chefs and kits to choose from.  Even a molecular gastronomy kit.  How cool is that?

Disclaimer: I was provided a kit free of charge to review.  I was not remunerated for my positive review.  All opinions are my own and are priceless.

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