Browsing Tag

vegetables

Liz’s Beef Ragu

 

Weekends are perfect for those meals that take just a bit more time to prepare. This recipe is perfect for that. Not only does it make a ton (yay leftovers!) but it makes the house smell wonderful. I loved walking into the house and smelling the wine, sauce, veggies, and herbs. In the midst of getting all the ingredients together I realized I forgot the mushrooms. Luckily, thanks to my amazing garden, I have a ton of alternatives. I opted to use zucchini since those made an appearance in my garden first. It was a nice replacement for this version. I have made it previously with mushrooms and it’s perfection, but in a pinch any substitute will do, honestly. Even eggplant would be great. It’s also a great way to use those veggies sitting around. I always buy carrots and celery with the best intentions and then usually they go to waste. I REALLY need to be better about composting. Another great alternative to those about to expire veggies is making your own veggie broth. So good! This hearty meal also freezes well, so you can enjoy a nice weekend meal on a week night.

 

 

Ingredients

Instructions

  1. Heat oil in a heavy pot. Season the meat with salt and pepper, and sear on both sides. Remove from the pot and set aside. Add veggies to the pot a cook on medium heat, adding more oil if needed. Add the meat back into the pot along with the crushed tomato, diced tomatoes, beef broth, red wine, herbs, and Worcestershire. Stir all ingredients together and cook for about 3 hours or until the meat falls apart easily. Serve with pasta of your choice. Top with Parmesan cheese (obv!)

Notes

Caprese Sandwich

 

I’m sure I’ve mentioned a MILLION times my love for basil and all things caprese. The flavor combinations are just so refreshing. A colleague just recently returned from her vacation in Europe. Italy was on the list and I was beyond excited to see some pictures of the food she ate there. Like all the foods! Talking to her about her trip left me inspired and craving Italian food. She talked about the amount of prosciutto consumed and I can’t say that I would ever complain about that. I know I named this the caprese sandwich and perhaps it should be named the Live Wildly and Inspire, thanks to her inspiration, but whatever you want to call it… delicious would also be appropriate… it will taste so good. I left everything as is here. It’s the most delicious simple sandwich. This would be best served with a glass of prosecco.

Ingredients

Instructions

  1. Note the lack of amounts here. This sandwich is meant to be made to your taste preference.
  2. Slice the bread in half, leaving it slightly attached to help hold the ingredients intact.
  3. Drizzle both halves with olive oil. Layer sliced tomato on one half. Place the torn mozzarella on top of the tomato. On the other half lay out the prosciutto. Top with basil leaves. Season with salt and pepper if you would like. Fold together!

Notes