February's Theme is Dinner Romance

We really didn't have a theme for this month but it has turned out to be a Romantic Menu.

Tonight we will be preparing:

• Salad: Golden Jewel Blend Mediterranean Salad w/Feta
• Soup: Chicken & Dumpling Soup
• App: Baby Portabella Stuffed w/Sausage, Mascarpone and Marsala Wine
• Main: Chicken Mozzarella w/Tomato, Mushrooms, Artichokes & Marsala Wine
• Pasta: Farfalle Pasta w/Zucchini & Lemon Cream Sauce
• Dessert: Raspberry Genache Pie, Fruit Cocktail Cake

Recipes will be posted soon!

Sausage Stuffed Portabella Mushrooms

Prepared by Jen

Ingredients:

• 16 extra-large white mushrooms (Baby Portabellas)
• 2 tablespoons good olive oil
• 2 1/2 tablespoons Marsala wine or medium sherry (instead of coating mushrooms w/wine & oil I added 3 or 4 Tbls of the wine to sausage mixture.)
• 3/4 pound sweet Italian sausage, removed from the casings
• 4 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions:

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop . Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. (I added a couple chopped mushrooms to the chopped stems and I don't toss them in wine and olive oil).

Heat 2 tablespoons olive oil in skillet over medium heat. Add the sausage, crumbling it. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Add 3 - 4 Tbls Dry Marsala wine. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about 50 minutes.

Note: Recipe is by Ina Garten

Grilled Naan Pizza

Prepared by Kathi-Anne

Ingredients:

• 1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
• 1 tsp Wegmans Pure Olive Oil
• Salt and pepper to taste
• 1 pkg (2 loaves) Food You Feel Good About Traditional Naan
• 4 Tbsp Summer Fresh Artichoke & Asiago Dip (Cheese Shop), divided
• 6 Tbsp Summer Fresh Bruschetta (Cheese Shop), drained, divided
• 4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided

You'll Need: Grill foil; non-stick cooking spray

Directions:

1. Preheat grill on MEDIUM-HIGH.
2. Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
3. Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
4. Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
5. Quarter pizzas; serve immediately.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Golden Jewel Blend Mediterranean Salad with Feta

Prepared By Kelly

Ingredients:

• 1 pkg (8 oz) Food You Feel Good About Golden Jewel Blend (Grocery Dept), cooked per pkg directions, chilled
• 1/2 cup Food You Feel Good About Lemon Vinaigrette, divided (Produce Dept)
• 1 small red onion, diced (about 1/2 cup)
• 1/2 cup Roasted Red Tomato Strips (Mediterranean Bar)
• 1/2 cup Kalamata olives (Mediterranean Bar), sliced
• 1 Tbsp chopped Food You Feel Good About Oregano
• 1 pkg (0.25 oz) Food You Feel Good About Mint, chopped
• 1/2 pkg Food You Feel Good About Fresh Baby Spinach, thinly sliced
• 1/2 cup plain crumbled feta (Cheese Shop)
• Salt and pepper

Directions:

1. Place cooked grain blend in large mixing bowl; stir in 2 Tbsp vinaigrette. Chill about 1 hour, stirring often to prevent sticking.
2. Add onion, tomato, olives, oregano, mint, spinach, and feta to grain blend. Stir to mix.
3. Add remaining 6 Tbsp lemon vinaigrette; season with salt and pepper. Toss.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Onion Bread

Prepared by Debbie

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons shortening
• 1 tablespoon minced onions
• 1/2 teaspoon dried oregano
• 3 1/2 cups bread flour
• 2 tablespoons butter, melted (or olive oil)
• 1/2 onion, sliced

Directions:

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Stir dough to deflate and place it into a lightly greased 8x8 baking pan (You can use a regular 9x5 loaf pan). Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Chicken Mozzeralla Bake

Prepared by Debbie

Ingredients:

• flour for dredging
• salt and pepper
• garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon butter
• 2 to 3 tablespoons Marsala or white wine, or use chicken broth
• 1 can artichoke hearts, chopped
• 1 medium to large tomato, sliced
• 4 to 6 green onions, thinly sliced
• 8 ounces Mozzarella cheese, sliced

Directions:

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. Dredge each seasoned chicken piece in flour. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.

Note: I doubled the wine sauce

Green Beans with Cherry Tomatoes

Prepared by Patty

Ingredients:

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Directions:

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Prepared by Theresa

Ingredients:

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature (I used part-skim)
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Banana Coconut Nut Muffins

Prepared by Jen

Recipe coming soon

Chicken With Dumplings

Recipe Coming Soon

Raspberry Genache Pie

Prepare by Cathy


Recipe coming soon

Fruit Cocktail Cake

Prepared by Cathy

Recipe coming soon