Mushroom Ravioli with Garlic-Sage Brown Butter and Asparagus

This was super yummy -- boys weren't so into it, but Ross and I loved it!!

Ingredients:

2 (8-9-ounce) packages of mushroom ravioli or agnolotti
4 tablespoons of salted butter
8 cloves of garlic, minced and peeled and minced
1/4 cup of sage, chopped
1 pound of asparagus, trimmed of woody stems
Olive oil
Kosher salt and freshly ground black pepper

Cook the ravioli according to package directions. While the pasta is cooking, heat about 1-2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the asparagus and cook until it is tender-crisp. Season the asparagus with salt and pepper to taste. Transfer the asparagus to a serving dish and place the dish in an oven set to 160 degrees.

In a smaller skillet, cook the butter over medium heat, stirring frequently, until it becomes light brown and fragrant; it will start to smell like caramel. Add the chopped garlic and sage and cook, stirring constantly, until the garlic is tender and fragrant. Toss the cooked pasta with the brown butter sauce and season with salt and pepper. Serve immediately with the side of asparagus.

Cauliflower and Ground Beef Hash

I'm looking for new recipes that are heavy on the veggies and this was perfect!!  It was uber yummy too!!!  LOVED eating it the next day as well -- yum yum get in my tum!!

Serves 6

Ingredients:

16oz bag frozen cauliflower, defrosted and drained

1lb lean ground beef

1 white onion, chopped

Garlic

Shiitake mushrooms, chopped

2c cheddar cheese

1 tsp garlic powder

Salt and pepper to taste

Brown the ground beef over medium heat – once brown, add onion, garlic, mushrooms.

Add cauliflower, garlic powder, salt and pepper.  Cook and stir until cauliflower is tender.

Add cheddar cheese on top of cauliflower and beef mixture.  Turn heat to low, cover pan with lid, and allow cheese to melt.