penne with sauteed kale

• sauteed kale
• whole wheat penne (or any short pasta)

Cook pasta according to package directions. Top with sauteed kale and serve.

The dish: I just read an article on how the American diet has shifted from being spring based, leafy greens and such, to being autumn based, seeds and oils from them. The article contended that we evolved by naturally packing on a few pounds in the fall months in anticipation of the coming winter. The shift is because of individual tastes and preferences, but mostly has to do about money. Oils are more stable and last much longer than leafy greens, so food manufacturers and retailers looking to reduce spoilage opt for them. The result is predictable; we're all getting fat. We had some kale leftover from our last run to the farmer's market, so this dinner was a lay up. The combination of the whole wheat pasta and the kale was tasty and fulfilling, and it was good to give our bodies a nice spring meal when the days are getting shorter and the leaves are beginning to turn.

cold zucchini and pasta salad

• 1 lb whole wheat pasta
• fresh zucchini, cut into bite sized pieces
• fresh parsley, chopped fine
• balsamic vinegar

Cook pasta according to directions on package. About 2 minutes before finished, throw the zucchini in the pot and allow to cook until just tender. Rinse under cold water and allow to cool. Stir in good quality balsamic vinegar (I'm using some Private Harvest I got from Marshall's and it's the best I've ever had) and parsley. Refrigerate until served.

The dish: One of the original goals of starting this blog was to improve my camera skills. In addition to certain basic staging and lighting techniques, I've learned the most important rule in successful amateur digital photography: take lots of pictures. The finished product that ends up on this page (btw, if you click the above picture it takes you to a jumbo version of it) is the best of many out of focus and poorly lit attempts. I've begun a snap fish page to showcase some of the not ready for prime time shots. Feel free to check them out and let me know if you think I picked the best ones.

gnocchi in red sauce with spinach and sausage

• 1 lb gnocchi
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 can diced tomatoes, drained
• 1 bag fresh baby spinach
• 1 package good quality sausage
• fresh garlic, chopped fine
• 1 large onion, chopped fine
• shredded parmesan cheese

In a large dutch oven or cast iron pot cook the sausage over a medium flame until just done. Remove from pot and chop into bite sized pieces, set aside. In same pan saute garlic and onion over a medium-high flame for 3-5 minutes. Add tomato paste and cook for an additional 3 minutes, stirring constantly. Add the crushed and diced tomatoes, bring to a simmer, cover and reduce heat, cooking for 20 minutes. Meanwhile, begin to cook gnocchi according to package directions. Add spinach and sausage back to sauce. Spoon sauce over cooked pasta, sprinkle cheese on top.

The dish: Somebody sent me an email message that was titled "the death of common sense" where it went on about how stupid most of us are. While I'd like to think that I haven't grown that cynical (yet), there are certain things that leave me wondering, "what are they thinking". The now defunct no carb diet craze did just that. I can see the virtue of limiting your carbs, especially if you have health concerns that would benefit from doing so, but the diet a few years back just went to a crazy extreme. There were scores of people that were afraid to eat a carrot but poured bacon and beef down their throat with a reckless abandon. Carbs are the basic building blocks of energy for your body and without them you'd feel lethargic. Like anything else there's good carbs and bad carbs and too much of even a good thing can quickly become quite the opposite. I bring this up in defense of gnocchi, a potato based pasta (carbs on carbs, roll over Dr. Atkins). You wouldn't want to eat this every day, but as an every now and again treat it's spectacular. Just go into the meal knowing that you're indulging in something special, unlike those carb counters who inhaled backfat in the name of good health.

rotini with summer squash and peas

• 1 lb rotini
• 1 bag of frozen peas, thawed for 1/2 hour
• 3 summer squash, cut into bite sized pieces
• Olivio
• juice of 1/2 lemon
• Parmesan cheese
• fresh basil, chopped

Boil pasta in lightly salted water until just about fully cooked, maybe about 7-8 minutes. Scoop about 1-2 cups of the water (I recommend a pyrex measuring cup for the task) and set aside. Add squash and peas to pot and continue cooking over a high flame for about 2 minutes or until pasta is al dente. Drain mixture and return to the same pot, add 3 tablespoons of Olivio, lemon juice and enough of the reserved water to make a sauce that will cover all of the ingredients. Toss until Olivio is fully melted. Add basil and cheese and serve.

The dish: If you live in the beautiful Empire State, then you're going through this funky time where it's pretty hot out but constantly raining. I hate using the stove during the summer, but when it's wet out it's a necessary evil. This dish is great because it's a true one pot meal that only takes about 10 minutes to cook, so you can go from start to finish before your kitchen is even heated up. As always, try to use the pasta that's fortified with some good stuff like fiber and omega 3s, we like Barilla Plus or Hannaford has a similar house brand. You won't even taste the difference and you can feel good about eating a nice big plate of pasta.

spaghetti with a creamy dill salmon sauce

• 1 lb spaghetti
• 1 lb salmon (unseasoned frozen would work), cut into bite sized pieces
• low fat sour cream
• fresh dill

Cook spaghetti according to package in lightly salted water. Cook salmon in a little olive oil over a medium flame for about 10 minutes, or until desired doneness is reached. Turn burner under the salmon off. Add the sour cream and stir until creamy. Add dill, toss with the pasta and serve.

The dish: Now seems like a great time to let you know that I'm having a lot of fun doing this blog and it's been a great influence on us. We've definitely cut back on our eating out and my I'm feeling pretty good about my camera skills improving. Almost everything we've been eating has been swayed by the blog; we never go this long without repeats and we've been scouring for different plates to show in the pictures. I've done this dish before, but as a salmon fillet with a creamy sauce. At some point I'll post it as such, but I thought you might be getting bored of seeing slabs of salmon covered in something saucy. If I didn't have the blog we would have had it as we always have (or more likely wound up at Denny's) and we both thought it was really cool that since we knew you'd be reading we tried something new. I've been shocked at how many people have been following the red room rambles (more than have been posting I assure you) and I just want to say "thanks" for the motivation you provide. I'm looking forward to many more enjoyable meals together.