Spinach Burgers

When my brother-in-law, Evan, was a boy, he wanted nothing to do with vegetables.  So, my mother-in-law invented this recipe to "hide" the spinach.  The result is a family favorite - a really juicy, delicious burger.  I'm happy to report that Evan now loves his vegetables and we don't have to hide them anymore.

1 box frozen, chopped spinach

1 small onion, chopped

1 – 2 T. oil

Sauté spinach and onion in oil until onion is transparent and water is absorbed.  Cool.

1 ½ lbs. ground chuck

1 egg

1 ½ t. oregano

1 t. salt

½ t. pepper

Combine meat, egg, spices and spinach mixture.  Form into 6 patties and grill until desired doneness.

Serve on Kaiser Rolls.

Pasta Rustica

This is a Williams-Sonoma recipe that a friend made me after one of my kids was born.  It's a really yummy/naughty pasta recipe!

2 T. olive oil

1 yellow onion, chopped

2 garlic cloves, minced

¾ lb. chicken or pork sausage, casings removed

1 t. dried basil

1 t. dried oregano

¼ t. hot red pepper flakes

1 can (28 oz.) tomatoes in puree

Salt, to taste

1 lb. penne pasta

1 ¼ c. ricotta cheese

½ c. grated Parmigiano-Reggiano cheese

In a large Dutch oven over medium heat, warm oil.  Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min.  Add sausage and cook, breaking it up into bite size pieces, until no longer pink, about 6 min.  Stir in basil, oregano and red pepper flakes.  Add tomatoes with puree and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 – 12 min.  Taste and adjust seasonings.  Preheat oven to 350 degrees. Lightly oil a baking dish.  Bring a large pot three-fourths full of water to a boil over high heat.  Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 – 12 min.  Drain well.  In a large bowl, toss pasta with sauce, ricotta and mozzarella.  Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano.  Bake until cheeses are melted and tips of pasta are crusty, about 30 min.  Let stand 5 min. before serving.  Serve hot.  Serves 6 – 8.