Tortellini with Prosciutto and Spinach

How have I missed this recipe in the past six months? I just feel certain I’ve made this before, since it’s once of my easy and healthy quickie dinner recipes from Cooking Light. The first time we had this, I actually think Ben made it, and we now think of it as “his pasta,” even though I’m sure I’ve made it more now than he has. So fast, so flavorful, so little cooking. Gorgeous in a big white bowl.

I make it with frozen tortellini, and use about a pound, rather than use the packaged refrigerator ones—it’s much more cost effective. I also at least double the spinach, and use the really good imported Prosciutto di Parma. Since I’m not using more than three or four ounces for two meals, it’s worth it to splurge on the yummy stuff.

I love that this meal requires very little prep and very little cooking, but nets a meal that is chock-full of a very healthy veggie, is filling for everyone and bursting with flavor. Apparently Sophia ate a HUGE bowl of it last night (I was off getting a massage... yeah me!)

Seriously, how could you possibly go wrong with the three Ps: pine nuts, prosciutto and Parmigiano-Reggiano?

YUM!

Fried Green Tomato BLTs

These sandwiches are exactly as delicious but not nearly as sinful as they sound, and a favorite dish to originate from the Longmont Farmers’ Market.

I have the most powerful memories of Dad’s fried green tomatoes and fried eggplant on Crooked Road. I discovered this recipe in the most unlikely of places, Cooking Light, a few years ago, and we have gradually perfected it.

As per the recipe, I cook Coleman natural bacon (although I do it in the oven, Alison’s way, rather than on the stove top—too messy!) and dredge the green tomato slices with corn meal and parmesan cheese before frying them in a bit of bacon grease and some olive oil. We use red leaf lettuce and whole wheat bread, which we toast. I wonder if toasted BLTs are a regional thing, or just an us thing?

Most importantly, however, we DO NOT put mayonnaise on our sandwiches. Why? Because, to put it bluntly, mayonnaise is revolting. Disgusting. An abomination. Yes, I know it’s made from eggs and oil, but I just can’t stomach it. Ergo, I always miss out on people’s “world famous” potato salad (why is everyone’s potato salad recipe a point of pride?), and will only gag down a deviled egg under the most crucial of social situations. Actually, the first time my mom saw my sister, Becki, and I both eat a deviled egg was when they were made by my soon-to-be aunt, Eloise. We so wanted her to like us that we both choked down a deviled egg. Now that is love!

Anyway... in lieu of mayonnaise, I make yogurt cheese by straining Brown Cow plain yogurt in cheese cloth for a few hours. The texture is delightfully creamy and the flavor sufficiently tangy. Yum. And mayo free!

These BLTs scream to be devoured with a cold beer and perhaps some grilled corn on the cob. They are remarkably light, fabulously tasty and bring together a satisfying blend of textures. Simply put, they’re the essence of summer. On toast.