While we love to grill like the rest of America, sometimes it gets kind of old during the summer. My husband and daughter really enjoy spaghetti but it takes a lot for me to get in the kitchen on a summer’s night and stand over the stove. My husband was flipping through my latest Cooking Light magazine and mentioned that he would be interested in trying this recipe out. I think the spaghetti and sausage distracted him from the parsley pesto, as this isn’t something he normally chooses on his own. Sine I loved the idea of something quick and filling that was different from the rut we’ve fallen into I bookmarked this recipe and made it within a few days. I already had everything on hand, including an abundance of parsley in my garden. Really, parsley is the “chicken of the herb garden.”

This was such a delightful and fresh change from the normally heavy basil pesto. The greens made me happy, the sausage appealed to my husband, and the spaghetti was enough to get my daughter eating. A an easy win for a quick weeknight meal, I’ll take it!

***Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page!***

Spaghetti with Parsley Pesto & Sausage

Ingredients

• 8 oz uncooked spaghetti
• 3 oz spicy pork Italian sausage, casings removed
• 4 garlic cloves, crushed and coarsely chopped
• 1/4 cup extra virgin olive oil, divided
• 1 oz fresh Parmigiano-Reggiano cheese, grated and divided
• 5 cups fresh flat-leaf parsley, divided
• 1/2 tsp kosher salt

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Bring 4 quarts of water to a boil in a large saucepan or pot. Add pasta to pan and cook for 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup of the cooking liquid. Discard the remaining cooking liquid.

Heat a large heavy skillet over medium-high heat. Add the Italian sausage to the pan; saute for 6 minutes or until browned, stirring to crumble. Remove sausage from the pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan and saute for 1 minute, stirring constantly. Add 1/2 cup of he reserved cooking liquid to the pan and bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons of olive oil and cook for 30 seconds, stirring constantly with a whisk. Add pasta to the pan and cook for 1 minute, tossing to combine. Remove from heat.

Combine about 2 tablespoons of cheese and 4 3/4 cups parsley leaves in a food processor. Process until finely ground. With the motor running, add the remaining 1/4 cup of cooking liquid and remaining 2 tablespoons of olive oil, process until smooth. Add the parsley mixture and salt to the pasta and toss well to coat. Divide pasta mixture evenly among 4 shallow bowls. Top evenly with sausage, remaining 2 tablespoons of cheese, and remaining 1/4 cup of parsley. Serve immediately.

Serves 4, serving size about 1 1/4 cup

Nutritional Information

Calories 342, Far 24.5g, Protein 10.9g, Carbohydrates 21.6, Fiber 3.2g, Cholesterol 22mg, Iron 5.2mg, Sodium 607mg, Calcium 193mg

Source: Cooking Light August 2013

It’s blueberry season here in Maine and for the first time, finally, I went blueberry picking. My daughter and I set out at a great organic place just down the road from us and within thirty minutes with had over a quart of fresh blueberries. The weather was hot so I wasn’t sure what I was going to make with all of these blueberries. I also didn’t have much left after we munched on them a handful at a time and we enjoyed them in cereal and over pancakes with whipped cream as well. So, what do you do when you don’t feel like turning on the oven but want to enjoy a sweet snack with your blueberries? Make popsicles of course! Besides the wait time between freezing the layers, these can be made pretty quickly. In between we had lunch, played, etc. Not to bad of a day in the kitchen and by night time everyone had a great snack to eat outside on the deck after dinner!

***Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page!***

Blueberry Lemon Popsicles

Ingredients

• 1 cup fresh blueberries
• 1/4 cup frozen grape juice concentrate, slightly thawed
• 3/4 cup granulated sugar
• 1 cup water
• zest of 2 lemons
• 1 cup fresh lemon juice

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Pulse the blueberries in a food processor for about 10 to 15 seconds. Stir the blueberries into a small bowl with the grape juice and set aside.

In a small pot, combine the sugar and water and heat until the sugar has dissolved, stirring frequently. Add the lemon zest and bring to a simmer. Remove from heat and allow to cool. Once cooled, pour the sugar mixture through a strainer over the bowl of lemon juice. Stir the strained sugar mixture and lemon juice and set aside.

Pour the blueberry mixture into each popsicle mold, filling 1/4 of the way. Put the popsicle mold in the freezer and allow to freeze for 30 minutes. Next, pour the lemon mixture into each mold, filling 1/4 of the way. Freeze and repeat once more for each flavor. You will end up with 2 layers of blueberry flavor and 2 layer of the lemon flavor. Allow to freeze for 1 to 2 hours after the last layer has been filled. You will want to add your popsicle sticks halfway through the process.

When you are ready to serve, let hot water run over the popsicle mold for 10 seconds. To store your popsicles, wrap in wax paper and store in a plastic container in the freezer.

Makes 8-10 popsicles.

Source: Two Fat Als

Growing up my mom would also make a few different cold salads in the summer, but the one that I always liked was this macaroni salad. Maybe it was the familiar shape of pasta, the mayonnaise, or the specks of green from the crunchy bell peppers? All I know is, summer wasn’t summer unless this was consumed a few times! I haven’t made this since moving to Maine because my husband doesn’t like mayonnaise and the recipe calls for a lot. Every summer I say I will, but I don’t, and every summer I long for it. So, no more of that! While this does make a lot, don’t let that stop you. It’s so easy to make and there are so many barbecue’s and potlucks out there just yearning for another cold salad! This has very simple, but classic flavors so it’s sure to please most of the crew! This recipe can definitely be tweaked, as my mom so often does, that it was difficult to get an actual recipe from her! While my mom now adds some celery to give it more crunch, I prefer what I’m used to growing up which is just using the bell pepper. Same as adding the cubanelle pepper, tasty, but I’m going classic here! This salad gets better the colder it gets, so I like to make this the night before serving.
Mom’s Macaroni Salad

Ingredients

• 1 lb box elbow pasta
• 1 1/2 cups mayonnaise (heavy mayonnaise like Hellman’s or Duke’s)
• 1/4 tsp dry mustard
• 1 large green bell pepper, diced (or 2 large cubanelle peppers)
• 2 full stalks celery, diced (optional)
• 1/8 tsp black pepper (optional)
• 1/4 cup white distilled vinegar
• 1/4 teaspoon sugar

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Bring a large pot of water to a rolling boil, salt the water well and add the pasta. Cook until tender.

While the pasta is cooking, combine the rest of the ingredients, up to the black pepper in a large bowl or covered container. In a small dish, add the vinegar and sugar and stir to combine. Slowly, add some of the vinegar mixture to the mayonnaise until you reach your desired consistency. You are looking for something creamy, but not too liquidy. I save some and set it aside and add more after adding the pasta if needed.

Drain the pasta and rinse with cold water. Make sure that all of the water is removed as the water left in the inside of the elbows will ruin the salad. Mix the pasta into the mayonnaise mixture and chill for 4 hours or up to 24 hours.

Source: The Way to His Heart

While I need no excuse to make a strawberry dessert in this house, I felt like I owed it to my husband to make this the other night. You see, his birthday dessert that always features strawberries, whipped cream, and chocolate cake was somewhat of a fail due to humidity. While I do plan on making that up to him, I decided to whip this together to enjoy after a long week.

We’re all looking for great desserts right now that don’t require turning on that oven. Add some wonderful ripe strawberries and a recipe that is quick and easy to boot, and you’ve got yourself a great summer dessert! With just a few steps, you can be sitting back and enjoying this delicious pie that everyone in my household loves. Sssh, no one realized it used cream cheese either!

As I mentioned, this is a quick recipe so don’t pull any more shortcuts! Make your own crust, it will be so much better than a store bought and it doesn’t take long at all. You’ll be glad you did! Besides, you get to take a shortcut with the whipped cream! If you can, do yourself a favor and add the raspberry liqueur. Our liquor stores up here offer mini bottles which are great for times when you only need a little bit. After adding the whipped cream and cream cheese filling, I let it cool in the refrigerator while I prepared the strawberries. I feel like this gave it enough time to firm up slightly so the strawberries didn’t smush the layer. There were a few comments on the recipe regarding this, but I think this solved that problem nicely. Also, this softens up quickly, so do not remove it from the refrigerator until you are ready to serve!

No-Bake Fresh Strawberry Pie

Ingredients

• 25 chocolate wafers (such as Nabisco’s Famous Chocolate Wafers)
• 3 oz. bittersweet chocolate, finely chopped
• 2 tsp canola oil
• Cooking spray
• 6 oz. 1/3-less-fat cream cheese, softened
• 1/3 cup powdered sugar
• 3/4 tsp vanilla extract
• 2 cups frozen fat-free whipped topping, thawed
• 2 Tbsp seedless strawberry fruit spread
• 1 Tbsp Chambord
• 1/2 tsp fresh lemon juice
• 1 lb. small strawberries, hulled and cut in half

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Place chocolate wafers in a food processor and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave on HIGH for 45 seconds or until the chocolate melts, stirring every 15 seconds. Add the melted chocolate and oil to the food processor, process until well combined.  Gently press the mixture into the bottom and up the sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in the freezer 15 minutes or until set.

Place the cream cheese, sugar, and vanilla into a medium bowl. Beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of the crust. Place the fruit spread in a lawrge microwave-safe bowl; microwave on HIGH for 10 seconds or until softened. Add Chambord and juice and stir with a whisk until smooth. Add berry halves and toss to combine. Arrange the berry halves over the pie. Chill for 30 minutes before serving.

Nutritional Information

Serves 8

Per serving: Calories 294, Fat 11.5g, Sat. Fat 5.5g, Protein 4.3g, Carbohydrate 41.5g, Fiber 1.8g, Cholesterol 19mg, Sodium 225mg, Calcium 34mg

Source: Cooking Light, May 2012