Wrapping up our ode to strawberries this month, let’s not forget the savory side of this berry. A flaky, buttery crust full of freshly ground black pepper encases a creamy filling of spinach and goat cheese. Topped with fresh strawberries to highlight the simple perfection that is a ripe strawberry, and then drizzled with a balsamic vinegar glaze.
If you have been eyeing the pasta attachments for the Ankarsrum mixer, February may be the month you want to make those homemade pasta dreams come true. Technically prices go up on the lasagna, fettuccine, and tagliatelle attachments this month, but they are on sale all of February for the old price. Also, if you buy all three together this month, you can get them for $279.95. These attachments are some of my favorites and always a great way to get kids involved in the kitchen. There is something magical and fun about making your own noodles, and what kid doesn’t love pasta? What adult doesn’t for that matter? A while back, I did a basic pasta dough recipe. That is still my standard go-to, but I decided to branch out into flavored noodles in honor of this month’s sale: spinach pasta dough.
Cooler temperatures have finally arrived (hooray!) and what a great month to break out the pasta attachments. I love the cooler days of fall and adding hearty comfort food into the dinner rotation. Nothing says comfort food to me like a big serving of cheesy pasta! I like traditional lasagna, but I LOVE nixing the meat and tomato sauce and adding some veggies and a big dose of cheese. This dish not only has ricotta and smoked Gouda layered between the noodles, but also a delicious coating of cheese sauce made with goat’s milk Gouda and baby Swiss. Cheese lovers’ heaven!