Italian Night!

I love cheese of all kinds, pizza, pasta, caprese salads, bread, olive oil, olives, prosecco and red wine, and I could eat all of the above every night. But since I try to be healthy and don't want all of my arteries to be clogged before I turn 30, I try to make Italian night an occasional meal. 

Last Friday night seemed like the right occasion. It was the start to the holiday weekend, but a little rainy and chilly, making me want to warm myself up with some prosecco and a comfort meal of spaghetti (and no meatballs).  This meal was all about trying to keep the meal delicious with using what we had available in our kitchen. 

My version of Italian night may not be the most carb friendly or light on the cheese meal, but just add some extra salad to your plate, slowly savor the mozzarella cheese blending with the fresh basil, and relish those bites of spaghetti.  Pop open a bottle of Lunetta Prosecco, pick some Italian tunes (Dean Martin-That's amore was playing on repeat at our house), and Buon Appetito!

Caprese salad

Serves 4

~1 package of mozzarella cheese
~2 large tomatoes or 12 small cherry tomatoes
~10 pieces of fresh basil leaves
~olive oil and balsamic vinegar to taste

1. Cut the mozzarella and tomatoes in desired size slices, alternating layers with cheese and tomatoes
2. Garnish with basil
3. Finish with olive oil and balsamic vinegar (no vinegar used on ours-I just don't like it!)

Spaghetti

Serves 2

~1 large handful of spaghetti (I never know how much pasta to make?)
~Your choice of sauce, or if you don't have any like we did, use half of the caprese salad and cut up and use for your topping

Kale Caesar Salad

Serves 4

~1 large bag of fresh kale chopped

~Freshly grated parmesan cheese

~Croutons if desired

~The Forest Feast Greek Caesar Salad dressing:

~3/4 cup of olive oil

~2 whole garlic cloves (I used 1 tbsp of already chopped garlic cloves)

~1/4 cup plain greek yogurt (Fage 2% is my go to choice)

~1 tbsp of lemon juice

~2 tsp dijon mustard (we had spicy yellow mustard on hand, still tasted good!)

1. Mix all of the dressing ingredients in a bowl with a whisk or use a blender

2. Wash kale and mix in a large bowl with parmesan cheese and croutons

3. Add desired amount of dressing and enjoy

*The Forest Feast has delicious, easy to prepare and fresh recipes and I highly recommend the cookbook, appropriately titled the Forest Feast! Check out Erin Gleeson's website: The Forest Feast

Buon Appetito!

Xo,

Laura