Summer Sausage and Arugula Pasta

A quick and easy Summer meal idea!

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What you’ll need:
– Pasta
– Olive oil
– Garlic. minced
– Red pepper flakes
– Fresh basil, torn
– Cherry or grape tomatoes, halved
– White onion, chopped
– Arugula
– Mozzarella cheese, grated
– Sausages, spicy or regular Italian

In a pot:
– Bring water to a boil
– Cook Pasta
– Drain
– Toss in olive oil

Meanwhile, in a frying pan:
– Cut sausages out of casing and put into pan with a bit of olive oil
– Once sausages are cooked, throw in onion and minced garlic
– Once onions have started to brown, add tomatoes
– Simmer until tomatoes have softened
– Use red pepper flakes, salt, and pepper to season to taste

In a large bowl:
– Combine pasta and sausage mixture
– Tear up basil leaves and mix
– Add olive oil as needed for “saucier” result

To plate:
– Top with a handful of fresh arugula and grated Mozzarella cheese
– Enjoy!

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Wax Dripped Easter Eggs

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When I was about 6 years old, I remember going over to my older sister’s apartment and doing various crafts. I don’t remember many of them, but these Easter Eggs were one that will always stick out to me. They were so much fun, they were so easy, and we still bust them (yes, them, the ones from way back when) out every year when we decorate. The best part is that, despite my young age, the finished product doesn’t look like a school craft – making decorating for adult guests more appealing to the eye.

eggs1What you’ll need:

– eggs
– safety pin
– food colouring
– white candle sticks
– newspaper
– 5 bowls
– cookie sheet
– paper towel
– egg cups (if you have them)

Preparing the Eggs:

There are two ways you can do this – by “blowing the eggs” (this will allow you to store and use again year after year) or by hard boiling the eggs (I don’t trust this method – couldn’t tell you why, though)

If you are going to blow the eggs:

– poke a small hole in the top of the egg and a larger hole on the bottom
– literally blow the yolk out the bottom of the egg into a bowl (feel free to fix yourself a quick little scramble if you have time here) You may need to help the yolk out a bit at times
– place on a plate or egg tray, let the inside dry, and get to decorating!

Decorating the Eggs:

– pour a good amount of colour into each bowl, add less than 1/3 cup of water to maximize dye
– start with a plain egg and light your candle (I like to keep mine lit during this process, if you are working with kids – obviously – blow the candle out before you proceed)
– slowly drip the wax onto parts of the egg that you would like to keep white

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– next, dunk your egg into the lightest colour, covering the egg fully
– remove from colour and let dry

eggs5 – light your candle again and drip the wax onto parts of the egg you would like to keep that particular colour
– continue on, dunking and dripping (from lightest to darkest colour and vice versa), until you have reached the optimal shade on the outside of your egg
– lay the eggs on a plate or an egg tray and heat your oven to 200°
– place eggs on a cookie sheet with tin foil and pop in the oven

eggs6 – leave the eggs until the wax has melted back into a liquid, checking them every couple of minutes
– using a paper towel, carefully wipe the wax off of each egg, leaving a slight seal or sheen behind. This will help maintain the eggs over time

The result should be a speckled rainbow egg that can be put on display anywhere in your home during the Easter holiday.

PRO TIP: use a black or gold marker to turn these eggs into pseudo place cards at your dining table – use plain white egg cups to display your beautiful work at each setting.

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Warm Winter Salad

I find one of two things happens in the winter: 1. You stop cooking entirely, turning only to take out and/or meals cooked by others or 2. You start cooking only comfort food – things that are baked, cheesed, and ultimately terrible for you.  OK, two of two things happen. Let’s be honest.

As the temperatures have begun to drop, I have decided to take a summer staple, the spinach salad, and add a bit of a winter twist: warm potatoes and grilled steak. You get that same warm in your belly feeling without the giant brick in your belly feeling (and no baked on mess – hurrah!) The beauty of this recipe is that it is fast, it can be quickly modified for different group sizes without much extra effort, and an easy clean up makes it perfect for weeknight entertaining. In addition, adding the strips of steak as you plate your salad is a great way to provide the same meal option for vegetarians as well.

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What you’ll need:

Small, oven safe dish
Salad Bowl
Butter/Margerine (1 large “dollop”)
Olive Oil – about 2/3 of a cup
Fresh Garlic – 1 large clove, pressed
Dijon Mustard – 1 tbsp
Spinach
Red Onion – diced
Cherry Tomatoes – halved
Goat Cheese – crumbled
New Potatoes – halved
Flank Steak or Striploin

Preheat oven to 400° – place butter in dish and melt. Place sliced potatoes in melted butter, coat, and place back in oven, turning periodically

Toss spinach, tomatoes, cheese, and onions in a bowl; In a measuring cup: mix olive oil, garlic, and dijon mustard

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Check on your potatoes – when you feel that they are about 20 minutes from being done (browned, but not crispy) preheat your BBQ

Grill steak to medium rare (about 15 minutes) and slice against the grain – this will ensure your steak is not tough

Taking potatoes out of the oven, toss them into your bowl and mix

Lightly coat your salad with dressing – the taste is strong so you will not need a ton

Plating your meal, top each serving with a few strips of steak, serve, and enjoy!

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