Did you know March 20th is National Ravioli Day? I just love Foodimentary.com. So many fun food facts on that site! It’s also the first day of Spring!
If you follow my blog posts, you know that I get to work with a lot of awesome brands. Buitoni is one of them. You might also know I am a busy mom. Ok, a very busy mom…with triplets. So I take short cuts here and there. You aren’t going to find me making my own ravioli when there is a perfectly good one (made with whole wheat no less) readily available. Here’s my favorite ravioli recipe: Whole Wheat Ravioli with Garlic Sautéed Vegetables.
In this recipe, fresh green beans, summer squash and tomatoes are sautéed together then tossed with whole wheat ravioli for a simple weeknight meal. When you enjoy vegetables in season you can save money – you can also get the most flavor and nutritional punch for your buck. Asparagus, fresh peas and carrots are also good choices and will work beautifully in this recipe! Start to finish, you can have it on your table in 20 minutes.
Ingredients needed for 4 servings:
- 1 package (9 ounces) BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, prepared according to package directions
- 2 tablespoons extra virgin olive oil
- 1/2 pound fresh green beans
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 yellow summer squash, quartered and sliced
- 1/2 to 1 cup halved cherry or grape tomatoes
- 1 tablespoon chopped fresh garlic
- 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese
Heat oil in large skillet over medium-high heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes. Add squash; cook, stirring frequently, for 3 minutes. Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender. Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm. Sprinkle with cheese.
Heart-healthy salmon is one of my family’s favorite weeknight meals. In this recipe, all natural apple juice is combined with soy sauce for tang, honey for sweetness and fresh ginger and sesame oil for a little zing. The salmon marinates in half of this mixture for 30 minutes to pick up all the delicious flavors. After that, it bakes for 10 to 12 minutes. The remaining sauce is reserved for serving – delicious!
To complement the salmon, quinoa is cooked with apple juice and ginger (just a bit to sweeten it up ever so slightly). And the sautéed shallots and garlic round it out nicely with beautiful savory notes.
And, you can make this as the salmon marinates. Watch the video above to see just how easy it is.
Ingredients needed for 4 servings:
- 1 cup plus 2 tablespoons Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 1/2 teaspoons peeled, grated fresh ginger, divided
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 4 (about 6 ounces each) wild salmon fillets (center-cut fillets or fillets that are of the same thickness are best so they cook at the same rate)
- 1 tablespoon olive oil
- 1/2 cup chopped shallots or onion
- 2 cloves garlic, finely chopped
- 1 cup ivory quinoa, rinsed
- 1 cup water
- 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
- Ground black pepper
- Sliced green onions (optional)
Whisk 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar and sesame oil. Reserve half of mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
Preheat oven to 450° F. Line baking sheet with foil.
Heat olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water, remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm.
Place salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. If you want the top caramelized, put it under the broiler for a minute or two. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa. If you are looking for a side, these Roasted Carrots with Shallots & Thyme will be a perfect match!
Are you ready for dessert? Come on, sure you are! Everyone deserves dessert, in moderation of course. Celebrate the sweetness of spring with this stunning tart, bursting with the flavor of fresh, seasonal fruit.
With only five ingredients, including your favorite fruits such as red raspberries, sliced mango and kiwifruit, this recipe is a breeze to make. The crust is made of sugar cookie dough – a lovely shortcut!
Ingredients needed for 8 servings:
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 1 package (8 ounces) cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)
Preheat oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.
Bake for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
What shortcuts do you take? I’d love to hear them…
- Whole Wheat Ravioli with Garlic Sautéed Vegetables
- Baked Salmon over Apple-Ginger Quinoa
- Spring Fruit Tart
Related Spring recipes:
Quattro Formaggi Agnolotti with Lemon & Asparagus
Zesty Orange Cookie Cups