Farmers Pasta
This is a very fatty and rather expensive dish. But it is one of the most satisfying pasta dishes you can have on a cold day.

Lasagna Rolls
Dammit! These things are better than regular lasagna, and they are so easy to make! I've made these for my family twice, and once when we had about 5 other relatives over. It is a big hit, trust me on this one! If you like lasagna, you will never go back after trying this.

Pizza Parlour Sauce
Ok, this recipe is a keeper! We always make home made pizza at our place, and since we found this sauce, we have never gone back to the sauce jar.
For this recipe I use a can of diced "Garlic and Olive Oil" Tomatoes.
I usually slip in a little more garlic than usual, and I sometimes spice it up with red pepper flakes or cayenne.

Needs more Transformers.

The Lasagna Rolls sound good, may have to give those a try.

Green Peas with Cheese and Herbs

3 quarts water
1/2 teaspoon salt
1 pound fresh or frozen peas, approximately 3 cups
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh parsley leaves
4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes

In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.

In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.


By Alton Brown of the best damn cooking show in existence (Iron Chef doesn't count as it is not on anymore), Good Eats.