Clam Linguine

I had low hopes on this one, but it turned out to be really good!  Definitely a keeper!  And super low cost – (thanks for the idea emilie!)


  • 1/4 cup olive oil
  • 1/4 cup butter
  •  4 cloves garlic, crushed
  •  1-2 cans diced tomatos (or use fresh if in season)
  • 1/2 cup chopped fresh parsley
  • 1 (6.5 ounce) can minced clams, with juice
  • 1/2 pound linguine pasta
  • 1/4 cup cream (if desired)
  • 1/2 cup freshly grated Parmesan cheese


  1. In a medium saucepan over medium heat, combine olive oil, butter,
    garlic, tomatoes and parsley; simmer and let reduce. Add some clam
    juice if the sauce reduces too much.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook
    for 3 minutes or until al dente; drain.

  3. Add cream to sauce if using.  Let thicken and simmer slightly.  Add clams and juice to the skillet and heat through.  Serve on top of pasta, sprinkle with cheese.

Asian Noodle Salad


Mmmm, this was a great non-meat dinner meal!  So healthy and fresh!  Makes for a ton of salad, too, so be sure to keep the dressing separate so you can eat it again the next day. 

thanks again to for the idea!

Asian Noodle Salad

adapted from Jamie Oliver


1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet


Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients
and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Pumpkin Enchiladas



Pumpkin sounds funny in enchiladas, but this was delicious! 

thanks to for the idea!

Pumpkin Enchiladas

 (adapted from martha stewart)


Serves 4

  • 2 chicken breasts, cooked, and shredded (i cooked mine with onions)
  • 6 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) pumpkin puree
  • 4 cloves garlic, peeled
  • 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups grated sharp white cheddar cheese (6 ounces)


  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.




Best meatloaf of all time.  Even if you aren’t a meatloaf fan, this will change your mind.  The combo of veal, pork, and ground beef is delicious.

Just don’t make it on the hottest evening in Seattle.  Bad idea.  But SUPER tasty nonetheless. 

All American Meat Loaf

by Martha Stewart

3 slices high quality white bread, crusts removed
1 large carrot, peeled and cut into 1/4 inch rounds
1 celery stalk, cut into 1/4 inch pieces
1/2 medium onion, coarsely chopped
2 garlic cloves
1/2 cup packed fresh flat leaf parsley
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 large eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon chopped fresh rosemary
2 tablespoons packed brown sugar
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch thick rounds

1.  Preheat oven to 400 degrees.  Process bread in a food processor or blender until fine crumbs form, about 10 seconds (do not substitute dried breadcrumbs, as they will make your meat loaf rubbery).  Transfer to a large bowl.

2.  Place carrot, celery, yellow onion, garlic and parsley in a food processor or blender.  Process until finely chopped, about 30 seconds.  Transfer to bowl with breadcrumbs.

3.  Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, and pepper, hot sauce, and rosemary.  Knead until thoroughly combined, about 1 minute. 

4.  Set a wire rack into a 11 by 17 inch baking pan.  Cut a 5 by 11 inch piece of parchment paper (wax paper will do if necessary), and place over center of rack.  Form an elongated loaf over the parchment.  Stir together remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons dry mustard, and the brown sugar in a bowl.  Using a pastry brush, or a spoon, generously brush glaze over loaf.

5.  Heat oil in a medium saucepan over high heat until smoking.  Add red onion.  Cook, stirring occasionally, until soft and golden in places.  Add 3 tablespoons water, and cook, stirring until most of the water has evaporated.  Transfer to a bowl; let cool slightly.  Sprinkle on loaf.

6.  Bake loaf until a meat thermometer inserted in center reads 160 degrees, about 55 minutes. Let loaf cool on rack 15 minutes.