Last Sunday, my boyfriend ran in the ODDyssey Half Marathon. So the Friday before, I wanted to make a pasta dish for him to “carb load,” but I didn’t want to give him our normal protein-heavy meat sauce. This recipe from Food Network was a perfect choice! It uses fresh veggies and herbs to deliver the flavor instead of meat and tomatoes. Ingredients: Kosher salt 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 bunch scallions, cut into 1/2-inch pieces (about 1 cup of chopped scallions) 1/2 pound sugar snap peas, roughly chopped 1 jalapeno pepper, seeded and minced 1 cup roughly chopped fresh parsley 1 bunch fresh chives, thinly sliced (about 3 tablespoons) 1/2 pound dry pappardelle pasta 3/4 cup crumbled ricotta salata ground pepper, to taste
I love pound cake. I mean, honestly, who doesn’t? It’s so stinking delicious! So I’m excited to be doing another post with Sara Lee Desserts! (You can check out my last post with Sara Lee here — Mini Berry Trifles with Lemon Whipped Cream) This time around, I wanted to try out grilling the pound cake. I’ve seen a few recipes using grilled pound cake and I was intrigued. (Like this recipe for Mini Grilled Strawberry Shortcake Skewers or this one for Grilled Pound Cake with Berries and Whipped Cream). Strawberries are in season so a Strawberry Shortcake recipe was in order… but I upped the flavor by adding Nutella Whipped Cream. Oh yes. Ingredients: 1 family sized Sara Lee Pound Cake 1 16 oz pack of strawberries 1/2 cup nutella 1 cup whipping cream cooking spray #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.