GARDEN TOMATO SAUCE OVER PASTA

I made this nutritious pasta sauce for the kids, before leaving on a date night with my husband. Although I thought it was delicious, my three connoisseurs expressed their strong opinions and left the majority on their plates. I enjoyed the healthy left overs the next day, the perfect counterbalance to the rich meal I had enjoyed the evening before.

GARDEN TOMATO SAUCE OVER PASTA

1 onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
1/2 to 1 pound of tomatoes, cored and chopped
salt and freshly ground black pepper
1/2 cup red wine
1 tablespoon tomato paste 
3 tablespoons chopped fresh oregano

Saute onion in hot oil, over medium high heat, 3 to 5 minutes or until tender.
Add garlic saute 2 minutes. Add tomatoes, salt and freshly ground pepper to taste. Cook, stirring often, 2 or 3 minutes or until tomatoes start to release their juices.
Add wine and tomato paste and cook, stirring occasionally, 8 to 10 minutes, or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/‎

LAMB WITH FETA AND ROASTED TOMATOES

Our family has enjoyed being back in the school routine (Mama a little more than the kids). 

My husband and I decided the start of the school year was a great time to establish new family routines, and as it turns out, some have been more popular than others.

The first one we introduced, was having the kids take turns to pick a family activity and dinner one evening a week. They also help me cook and serve the meal, and of course clean up afterwards.

My oldest son had first choice, and he wanted lamb!! I made plain chops for the kids, but got a little more adventurous for the adults.

LAMB WITH FETA AND ROASTED TOMATOES

1/2 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 tablespoons chopped fresh oregano, divided use
3/4 teaspoon ground cumin
4 lamb chops
1 container grape tomatoes
1/2 cup coarsely crumbled, or sliced feta cheese

Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl, season to taste with salt and pepper.
Transfer 1/2 cup dressing to large bowl, add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl, toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in a heavy large skillet, over medium high heat. Saute lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to serving plates.
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from the tomatoes in bowl). Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with feta, tomatoes and remaining 1 tablespoon of oregano. Drizzle with reserved dressing.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/