Creamy Beef Pasta & Roasted Broccoli Salad

Creamy Beef pasta

Ingredients

  • 1 ½ lbs fresh extra lean ground beef*

  • 1 tbs olive oil

  • ½ cup yellow or white onion chopped*

  • 4 tbs garlic chopped

  • 1 tsp sea salt

  • 1 tsp ground black pepper

  • 2 cups pasta sauce*

  • 2 cups water

  • 2 cups pasta shells uncooked*

  • 3 tbs Italian seasoning mix

  • 1 cup heavy cream*

  • ½ cup shredded Parmesan cheese*

 

Instructions

  1. In a large pot or skillet, saute the onions in olive oil until soft

  2. Add ground beef, and cook until brown

  3. Add the garlic, salt and pepper

  4. Stir in the tomato sauce, pasta and water

  5. Cover and bring to a boil, then remove lid, and cook for about 10 minutes or until pasta starts to soften

  6. Add the Italian seasoning, reduce heat to medium low, and stir in the cream

  7. Cook on low heat until sauce begins to thicken

  8. Add the Parmesan cheese, and serve

 

*In flyer March 12 - 18, 2023
Recipe and photo credit: Meatloaf and Melodrama

 

Roasted broccoli Salad

Ingredients

Roasted Broccoli Salad

  • 24 ounces broccoli florets*

  • olive oil

  • salt

The Extras

  • 12 slices bacon, cut into small pieces*

  • 2 shallots, thinly sliced

  • 4 ounces crumbled feta

  • 3–4 thick slices sourdough, cut into cubes

  • zest of 2 lemons

  • lemon juice to taste

  • 2 garlic cloves, grated

  • salt, pepper, olive oil to finish 

Instructions

  1. Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.

  2. Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 8 minutes until crispy and lightly browned.

  3. Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with 2 cloves of freshly grated garlic. Also: salt, pepper, and olive oil to taste. Enjoy with your favourite main dish.

 

*In flyer March 6-18, 2023
Recipe and photo credit: Pinch of Yum

Annah Kassen