The Menu
Farfalle with Lamb Ragù, Ricotta, and Mint
Baby Greens Salad
Watermelon Sorbet
The Recipes
Farfalle with Lamb Ragù, Ricotta, and Mint
serves 4
Laraine Perri, Cooking Light - MARCH 2010
A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.
http://www.myrecipes.com/recipe/farfalle-with-lamb-rag-ricotta-mint-1000000
1963968/
Leaner Lamb:
Prepackaged supermarket ground lamb can have a high fat content; ask your butcher to grind a lean cut for you.
4 teaspoons extra-virgin olive oil, divided
8 ounces lean ground lamb
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 teaspoon freshly ground black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 ounces uncooked farfalle (bow-tie pasta)
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves
1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.
2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.
3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.
per serving
Calories: 464 - Fat: 16.9g; (Saturated fat: 5.9g; Monounsaturated fat: 7.6g; Polyunsaturated fat: 1.5g) -
Protein: 23.9g - Carbohydrate: 54.7g - Fiber: 4.5g - Cholesterol: 51mg - Sodium: 629mg.
Serve with Baby Greens Salad:
Combine
2 teaspoons fresh lemon juice,
½ teaspoon Dijon mustard,
½ teaspoon honey,
¼ teaspoon kosher salt, and
1⁄8 teaspoon black pepper
in a large bowl, stirring well with a whisk.
Whisk in
1½ tablespoons extra- virgin olive oil.
Add 1 (5-ounce) package baby greens; toss gently to coat.
Watermelon Sorbet
Makes about 1/2 gallon
Southern Living - JULY 2003
Perk up your summertime gathering with this enticing Watermelon Sorbet.
http:// www.myrecipes.com/recipe/watermelon-sorbet-10000000459393/
3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.
Grapefruit Sorbet:
Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for watermelon and lime juice. Proceed as directed.
Pineapple Sorbet:
Substitute 2 cups chopped pineapple for watermelon and lime juice. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.
Lemon Sorbet:
Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for watermelon and lime juice. Proceed as directed.
Orange Sorbet:
Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for watermelon and lime juice. Proceed as directed.
Strawberry Sorbet:
Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for watermelon and lime juice. Proceed as directed.
Cantaloupe Sorbet:
Substitute 4 cups chopped cantaloupe for watermelon and lime juice. Proceed as directed.
Cherry Sorbet:
Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for watermelon and lime juice. Strain and discard pulp, if desired. Proceed as directed.
Raspberry Sorbet:
Substitute 5 cups fresh or frozen raspberries for watermelon and lime juice. Proceed as directed.
Don't have an ice cream maker? me neither...try this link
http://lunchbunchbistro.com/2011/08/10/how-to-make-a-sim ple-sorbet-without-an-ice-cream-machine/
Farfalle with Lamb Ragù, Ricotta, and Mint
Baby Greens Salad
Watermelon Sorbet
The Recipes
Farfalle with Lamb Ragù, Ricotta, and Mint
serves 4
Laraine Perri, Cooking Light - MARCH 2010
A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.
http://www.myrecipes.com/recipe/farfalle-with-lamb-rag-ricotta-mint-1000000
1963968/
Leaner Lamb:
Prepackaged supermarket ground lamb can have a high fat content; ask your butcher to grind a lean cut for you.
4 teaspoons extra-virgin olive oil, divided
8 ounces lean ground lamb
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 teaspoon freshly ground black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 ounces uncooked farfalle (bow-tie pasta)
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves
1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.
2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.
3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.
per serving
Calories: 464 - Fat: 16.9g; (Saturated fat: 5.9g; Monounsaturated fat: 7.6g; Polyunsaturated fat: 1.5g) -
Protein: 23.9g - Carbohydrate: 54.7g - Fiber: 4.5g - Cholesterol: 51mg - Sodium: 629mg.
Serve with Baby Greens Salad:
Combine
2 teaspoons fresh lemon juice,
½ teaspoon Dijon mustard,
½ teaspoon honey,
¼ teaspoon kosher salt, and
1⁄8 teaspoon black pepper
in a large bowl, stirring well with a whisk.
Whisk in
1½ tablespoons extra- virgin olive oil.
Add 1 (5-ounce) package baby greens; toss gently to coat.
Watermelon Sorbet
Makes about 1/2 gallon
Southern Living - JULY 2003
Perk up your summertime gathering with this enticing Watermelon Sorbet.
http:// www.myrecipes.com/recipe/watermelon-sorbet-10000000459393/
3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.
Grapefruit Sorbet:
Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for watermelon and lime juice. Proceed as directed.
Pineapple Sorbet:
Substitute 2 cups chopped pineapple for watermelon and lime juice. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.
Lemon Sorbet:
Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for watermelon and lime juice. Proceed as directed.
Orange Sorbet:
Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for watermelon and lime juice. Proceed as directed.
Strawberry Sorbet:
Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for watermelon and lime juice. Proceed as directed.
Cantaloupe Sorbet:
Substitute 4 cups chopped cantaloupe for watermelon and lime juice. Proceed as directed.
Cherry Sorbet:
Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for watermelon and lime juice. Strain and discard pulp, if desired. Proceed as directed.
Raspberry Sorbet:
Substitute 5 cups fresh or frozen raspberries for watermelon and lime juice. Proceed as directed.
Don't have an ice cream maker? me neither...try this link
http://lunchbunchbistro.com/2011/08/10/how-to-make-a-sim ple-sorbet-without-an-ice-cream-machine/
