I planned to make cabbage rolls for dinner, but when it came time to start cooking, I couldn’t get excited about the process of filling and rolling each leaf of cabbage into tidy parcels. The idea to make one giant stuffed cabbage struck me and I went with it, bigger is better right?
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Tag: Parmesan
Rigatoni with Sausage, Mushroom and Marsala Cream Sauce
Simple is good right? This pasta recipe is one of those special meals that’s easy to pull together on a weeknight for the fam or to impress at a dinner party. It’s both rustic and classy, and can simply serve two or a big crowd with gusto! Robust sausages and mushrooms envelop in a butter cream sauce and a hearty splash of Marsala marries the flavors together.
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Remix: Born to hand CHIVE baby!
The following recipe is a spin-off from a class I took with the Grand Rapids Cooking School at the Uptown Kitchen in Grand Rapids, MI. At the class we made a Garlic Chive and Almond Pesto which was shockingly green and highly addicting! I remixed it fusion-style with Asian Chives (which are very garlicky) and Candlenuts. Candlenuts frequent the sauces and sambals of Malay and Indonesian cooking, acting as a thickener and are known for their high oil content. I find it interesting, that throughout various parts of the world the candlenut plant is medicinal, treating ailments with the bark, leaves and fruit.
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Table Without Borders 