{"data":{"post":{"title":"Lamb + Summer Veggie Pasta","titleUrl":"lamb-summer-veggie-pasta","headerImage":{"file":{"url":"//images.ctfassets.net/2vt6arya5c39/2QdmK1zqecwCqm4eSc8Emu/4175c7452889d6a5270d68a1b3d660ee/DSC_0007.jpg"}},"category":{"displayText":"Mains","url":"mains"},"postDate":"2018-06-19T00:00-04:00","bodyText":{"bodyText":"__For me, one of the highlights of summer is undoubtedly the oodles of fresh produce available. Tomatoes, root veggies and greens galore! No matter the season though, one of the easiest meals to toss together in a crunch is a pasta dish. While some pasta dishes can be heavy and super filling, this summer veggie rendition keeps this penne light and seasonal. __\n\nThis dish is simple when it comes to prep time, but it’s also simple because there are so many summer vegetables to choose from. I like to see what looks good at the market that week - are tomatoes ripe? Can I toss in some squash or eggplant? Maybe even some peppers? This penne dish is about being creative and using the freshest ingredients possible, so it’s okay if it changes up each time you make it. Just as a tip to keep the flavors balanced, I like to pair an acidic or tart vegetable with a savory or earthy-tasting vegetable choice. \n\nI always like to toss in a protein if the pasta is the main dish - just to keep things balanced! I chose lamb for this dish because it fits with the “light” theme and is less greasy than traditional pork sausage. Lamb sausage has more zinc and iron content compared to traditional pork sausage. It also contains twice as much vitamin B12 as pork. I used a Mint and Rosemary Lamb Sausage for this dish, but I have also used Lamb Mergeza when I’m looking to make things a little spicier. Go with whatever your butcher has fresh and don’t be afraid to try something new - herbal infused meats blend really well with fresh veggies. It helps the flavor really pop! \n\nGet spontaneous with this summertime pasta pleaser! There are so many delicious possibilities. While my veggie lineup is always changing, here is what I used this time...\n\n"},"recipe":{"internal":{"content":"- 1 lb of Penne Pasta\n- 1 lb of Lamb Sausage \n- ½ of a Vidalia Onion \n- 3 Cloves of Garlic\n- 1 Large Head (or bag) of Spinach\n- 1 Carton of Heirloom Grape Tomatoes (Radical Roots Farm - Charlottesville, VA)\n- 1 Carton of Maitake Mushrooms (Mush Love Mushrooms - Charlotesville, VA)\n- Extra Virgin Olive Oil\n- Parmesan Reggiano Cheese (For Garnish)\n\n__Directions__\n\n__1. Chop your chosen vegetables into halves or quarters, depending on size.__\n\n__2. Slice lamb sausage into 1-inch pieces__\n\n__3. Add onion, garlic and a tablespoon of olive oil to a large pan on medium heat. Sauté for 5 minute alone.__\n\n__4. Add lamb sausage and cook until it’ almost medium rare - approx. 10 mins.__\n\n__5. Add the remainder of your veggies and sauté until everything is lightly toasted - approx. 10-15 minutes.__\n\n__6. Boil a large pot of water for pasta - don’t forget to salt your water well!__\n\n__7. Boil penne until al dente and strain.__ \n\n__8. In a separate bowl, combine pasta, sausage and vegetable mix, and 2 tablespoons of butter. __\n\n__9. Sprinkle with grated parmesan reggiano cheese and enjoy!__\n\n\n"}}},"related":{"edges":[{"node":{"title":"Simple Lamb Meatballs ","titleUrl":"simple-lamb-meatballs","headerImage":{"file":{"url":"//images.ctfassets.net/2vt6arya5c39/5AlwyXL9jG6Yke8e4I8sYq/e77076f1ad55cc8e1bcae5e170042c7f/DSC_0529.jpg"}},"category":{"displayText":"Mains","url":"mains"},"postDate":"2018-09-08T00:00-04:00","bodyText":{"bodyText":"__I feel like I shouldn’t start a red meat recipe off with saying I do not really love red meat. But truth is, I’m not always the biggest fan. You will rarely find me buying beef or pork at the market. Nor will you find me ordering a steak at a restaurant. Lamb, however is my major exception to the red meat rule. __\n\n![Simple Lamb Meatballs 1](//images.ctfassets.net/2vt6arya5c39/5uGcSCLlksmsgoYKuSY2E8/df2d9e72c6ead65d3a0c9d920d41ed1e/DSC_0846.jpg)\n\nI started buying lamb from Bunker Hill Farms, a local lamb meat vendor that comes out to the Charlottesville City Market on Saturday’s. I’ve experimented with a few cuts now, but I love getting their ground lamb and making meatballs. They’re amazing in sauce, with sauteed vegetables or just to indulge on their own. Using lamb as opposed to traditional beef or pork meatballs keeps things really light and flavorful. Lamb also has a great source of protein, iron, vitamin B12 and omega-3 when eaten in moderation. There’s nothing better than getting a cut of meat that needs nearly no seasoning to sink your teeth into. It’s even better knowing it’s local. \n\n*Note: I have included cooking instructions for both baking and frying the meatballs.\n"}}},{"node":{"title":"MF'n Meatloaf","titleUrl":"mfn-meatloaf","headerImage":{"file":{"url":"//images.ctfassets.net/2vt6arya5c39/2FUogPYPuUMOmqsWauIYgY/e7ea8bde775c6e4d23ce120afb922c2f/IMG_3941.jpg"}},"category":{"displayText":"Mains","url":"mains"},"postDate":"2018-06-17T00:00-04:00","bodyText":{"bodyText":"\n__Meatloaf has always gotten a bad rap for being tired, dried out, and just plain boring. Those days are over because this is not your grandma’s meatloaf. Crispy, savory and dripping with flavor - That’s what I call mother f\\*\\*\\*in’ meatloaf!__\n\nThere are a few key elements that go into making a meatloaf crispy without drying it out entirely. First, it’s a staple to add a breadcrumb to your meat. This helps the meat from getting too dense, and a good seasoned mixture will ad a ton of great flavor to your loaf. Next, you have to add an egg. This helps bind your ingredients and adds a bit of moisture to the meat as well. And last, but quite possibly the most important, get your ketchup ready. Just before popping your loaf into the oven, adding a layer of ketchup to your loaf will give your meat that savory kick! As your loaf bakes, the ketchup caramelizes and creates the most amazing chutney-like topping for dish.\n\nWith these few flavor hacks, you can turn this simple classic into a mother f\\*\\*\\*in’ hit!\n"}}},{"node":{"title":"Acorn Squash Blossom","titleUrl":"acorn-squash-blossom","headerImage":{"file":{"url":"//images.ctfassets.net/2vt6arya5c39/3WKs40eodqqIg4aCIkWckA/7cbc68f07474ee2fdcdc2c0ba31e7c23/DSC_0768.jpg"}},"category":{"displayText":"Mains","url":"mains"},"postDate":"2018-09-12T00:00-04:00","bodyText":{"bodyText":"Squash is undoubtedly one of the highlights of my fall produce haul. Butternut, acorn, spaghetti - I love em’ all! Acorn squash is one of my favorites because it bakes down to be so incredibly buttery and tender. This blossoming squash skillet packs all the savory notes I love about the season. \n\n![Acorn Squash Blossom 1](//images.ctfassets.net/2vt6arya5c39/3A1GwUD00MS4iK60kE8qoY/db11e7a00a4b0a7321785cd47cb87d10/DSC_0758.jpg)\n\nAnother perk of this meal is the simple cast iron prep. Cast iron cooking is easy and full of flavor. Whether you want to cook the squash on a sheet before or do all the prep in your skillet, this bake is rich in an abundance of fall flavor.\n\n\n"}}}]}},"pageContext":{"titleUrl":"lamb-summer-veggie-pasta","category":"mains"}}