Linguine with Marinara Sauce and MeatballsThis recipe comes from Cuisine at Home’s “Perfect Pasta” cookbook. The meatballs are so tender and flavorful, and cooking them this way infuses the sauce with great flavors from the meat. We used the last of the first planting of our home-grown tomatoes in this sauce. We have seedlings that are doing very well, so hope to have more tomatoes in a few weeks.
Rolls
I’ve said it before, and I’ll say it again, these rolls from Sister Schubert are wonderful. We dirzzled them with Olive Oil and sprinkled them with freshly ground Garilc Salt.
Apple Crisp
This was a spur-of-the-moment dessert made from leftover apple tart filling and Streusel Topping that I had frozen from the individual Fold-over Apple Pies I made last week. I baked them at 350 degrees for 20 minutes, and topped them with Vanilla Ice Cream.
Enjoy!
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| Channel Islands Harbor, Oxnard, CA |
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Your spaghetti and meatballs look amazing! You gave me an instantaneous craving! I can’t wait to make apple crisp – going to the farm this weekend. That harbor is beautiful!
Thanks, Reeni! This is a really great way to cook them – the flavors all blend into the sauce.
We’re looking at a house that’s for sale on this channel – it would be a dream house.
What a fabulous meal, from the meatballs to the homemade rolls to the apple crisp. Mmmmm…… Thanks for the reminder that I haven’t had apple crisp in ages. And good luck with the house hunting! :o)
Thanks, Brenda!
I made the mustard tart tonight because I’m going to a concert tomorrow. It was really good! I was worried because I’m not a huge fan of mustard. Will post on Sat.