Pasta e Fagioli (Aka, Pasta with Beans or Cabinet Pasta)

An accidental discovery which those of you who follow the facebook page may have seen me posting a "Viola!" moment about.  It looks a little weird (and the ingredients don't necessarily scream, "We go well together!") but it is delicious, I promise.

Ingredients:
3 tbsp olive oil
2 cloves garlic, minced
4 oz marinated artichokes, drained and hand torn*
15.5 oz great northern beans, drained and well-rinsed
14.5 oz diced tomatoes
About 1/4 cup of kalamata olives  pitted or pits removed diced or torn
1/4 cup dry white wine
1 tsp fresh ground black pepper
1 box spaghetti
A little mozzarella (optional)

Directions:
In a very large skillet, combine everything but the spaghetti and mozzarella over medium high.

Meanwhile, in a large pot, cook your spaghetti for 2 minutes less than you would usually cook it.  You want it to be slightly less done than you generally like it.

When the spaghetti timer goes off, transfer the spaghetti in sauce using tongs or a spaghetti spoon.  Don't worry if you get a little water in the sauce: no harm done.

Let cook for another 2-4 minutes, tossing with tongs or spaghetti spoon, until most of the liquid from the sauce is absorbed by noodles.  Serve immediately with mozzarella if desired, stirring in to make the toppings stick to the noodles.

*I chose to tear by hand so I can feel if there are any tough pieces.  Sometimes the outside leafs of artichokes are not very appetizing.  This is a good time to make sure before you end up with one stuck in your teeth.

Roasted Brussels Sprouts

So you think you hate Brussels Sprouts.  Have you ever tried them?  (in my best "mom" voice)

Really, though, I think a lot of people have only ever had the majorly over-cooked stewed kind which are nasty.  Try these and I think you'll change your mind.

Ingredients:
About 15-20 Brussels Sprouts, bottoms trimmed and any ugly leaves pulled off
3 tbsp olive oil
4 tbsp brown sugar
1 tsp freshly ground pepper

Directions:
Preheat your oven to 350.

In a bowl, toss sprouts with olive oil until totally coated.  Sprinkle in brown sugar and pepper and toss.  Pepper and brown sugar will not evenly coat the sprouts: don't worry. (As they cook and you turn them, they picked up a "glaze" off the bottom of the pan)

Pour sprouts into a high-sided glass pan just large enough for them all to fit (I used an 8x8 brownie pan), scraping the bottom of the bowl to get the last of the olive oil/sugar mixture on top of them.

Cook, turning every 10 minutes, for 40 minutes, or until soft.

Serve warm or cold.  Equally delicious.