Beet Ravioli

Filling:

2 large red beets

1/4 c Ricotta fresh whole milk cheese

1/4 c Goat cheese

2 T dried breadcrumbs

1/4 c toasted Walnuts finely chopped

1 tsp lemon zest

salt/pepper to taste

Wonton Skins

Sauce:

1 stick butter

1 T poppy seeds

Goat (or Parmesan) cheese for top

400ø oven.  Roast beets wrapped in foil about 1 hour on baking sheet until tender when poked with knife.  Let cool, peel, and grate finely in bowl.  Add cheeses and season to taste with salt, pepper, lemon zest and toasted walnuts.  Stir in breadcrumbs.  Use wonton wrappers, brush edges with water and seal.  Boil in salted water for 3-4 minutes.

Melt butter in large skillet over medium heat and stir in poppy seeds, keep warm. Toss with ravioli and sprinkle with cheese.

Watermelon Slushy

Nathan made the yummiest watermelon slushy for us yesterday. Normally it takes a lot of work to cut up a watermelon into bite size pieces. For slushies it's easy. Cut a seedless watermelon in half, (remove any random black seeds you see) and with a big spoon, scoop out the insides and blend them in a blender. To two cups of blended watermelon add half a tray of ice cubes, 1/4 cup sugar and two hand fulls of (frozen) strawberries. (Sorry the measurements are not very precise .)

Blend and presto! It's a fabulous way to eat watermelon, and a very refreshing summer treat!

Want some...

b l u e b e r r y   s o u p ?

Mango Lassi

In the mood for something different?  This is so refreshing, you'll wish you had an Indian Grocery Store around the corner to buy Mango Pulp to make this every night.

3 Cups plain yogurt

1 Cup Mango pulp

Lemon juice to taste

20 Ice cubes

1/4 C sugar

Blend.  Enjoy {with a water/sugar dipped rim if you'd like.  My kids did.}

Whole Wheat Chocolate Chip Cookies

oven 350 degrees

cream:

1 c butter

1c brown sugar

1 c granulated sugar

mix in:

1 egg

1 t vanilla

1 t cinnamon

1/2 t salt

1 t baking soda

add and mix lightly:

2 c whole wheat flour

1 c flour

2 c oats

1 c chocolate chips

bake 13-15 min

*take them out just before you think they're done

enjoy with giant glass of milk

Maybe it's the cream cheese...

..or maybe it's the butter.Maybe it's just nice spending more time eating than baking. Or maybe it's the wonderful sugar-y smell they leave in your kitchen? I don't know.... but these "kind of cheating, only half real baking cookies," were the best I've ever made.

1/4 cup butter
8 oz. cream cheese
1 egg yolk
1/4 tsp vanilla
1 box cake mix (white/butter/chocolate/whatever floats your boat)

375 degrees for 10 minutes.

Yum-o. Serious gooey, indulgent, yum-o.

Milton dinner favorites

Sorry to be answering your call for help so late, Katy! This first recipe is one of my favorites! I tend to make it a few times every month. Sometimes we eat it with tortilla chips, most of the time we eat it just as it is. I love this recipe for its nutrition, simplicity (that always wins me over!), color, and fragrance. And, of course, it tastes so yummy! Have fun with this Black Bean and Couscous Salad

A typical dinner around the our home is a roasted vegetable with rice and/or green salad. There are lots of vegetables that can be roasted and it's so easy and healthy! This recipe for Roasted Brussels Sprouts is a good one.

I also roast butternut squash. Joshua loves it! I chop it up into big bite-size bits, toss it in olive oil and sprinkle a little bit of salt and a tablespoon or so of brown sugar. I roast it at 400, I think. I'm not totally sure on the temperature, just keep an eye on it and move the squash around once or twice. It should only take about 10-15 minutes. Sometimes I broil it for a minute at the end, just to darken it up and make it a little crispy. The brown sugar will slightly carmelize from broiling. Sorry this recipe isn't the clearest. I make it all the time and it's probably a little different each time. Another good one is roasted broccoli with rice on the side. Hope these help! :)