melanie makes

peas + cheese tortellini.

1 pound cheese tortellini
1 cup frozen peas, thawed
2 tablespoons butter
5 scallions, thinly sliced (white + green parts separated)
2 tablespoons flour
1 2/3 cups milk
1/3 cup grated parmesan cheese

in a large saucepan of boiling water, cook tortellini and drain.

meanwhile, add peas butter and scallions to another large saucepan and cook over medium heat for two minutes.  whisk in flour and cook, stirring, for one minute.  gradually whisk in milk and bring to a boil, stirring constantly.  stir in the scallion greens and season with salt and pepper.

stir tortellini and cheese into the sauce.

as featured in week 8 of enviromom.com's meatless supper club.  this dish had my daughter's name all over it as it has three of her favorite foods on center stage - peas, cheese and pasta.  she enjoyed it as did i.  super simple served with garlic bread and a side salad.  granted, she dipped hers in applesauce, but i'm not sure everyone would enjoy her culinary point of view.

cauliflower fritters.

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten
extra virgin olive oil

steam cauliflower until tender, 10-15 minutes.  transfer to large bowl and mash.  let cool for 10 minutes.  stir in flour and egg and season with salt and pepper.  refrigerate for 15 minutes.

heat two tablespoons extra virgin olive oil over medium high heat.  roll 1/4 cup portions of cauliflower mixture into balls, then flatten into patties.  working in batches, fry the patties until golden brown, about 4 minutes on each side.

as featured in week 7 of enviromom.com's meatless supper club.  please don't let the name of this dish scare you - it's good.  i promise!  if we're being honest, i don't even really like cauliflower unless it's mashed like potatoes and this was quite good.  especially when i kept wanting another one and let myself because, hey!  it was cauliflower and it's good for me, right?  i served these to myself for lunch on a bed of mixed greens and made a vinaigrette out of juice from half a lemon and extra virgin olive oil.  the girl ate one by itself and seemed to enjoy it as well.  and since we're being honest, i wouldn't think of making these for my husband.  he'd likely laugh in my face at the notion.

cherry tomato + ravioli soup.

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
2 cloves garlic, chopped
4 cups chicken stock
1 pound fresh cheese ravioli
1 cup basil leaves, torn
1 bunch scallions, chopped

in a dutch oven, heat oil over medium-high heat.  stir in cherry tomatoes and garlic and season with salt and pepper.  cover the pan and cook, shaking the pan occasionally, for approximately 10 minutes or when tomatoes burst.

add chicken stock and 2 cups water and bring to boil.  add ravioli and cook until tender.  remove from heat and stir in basil and scallions to wilt.

as featured in week six of environmom.com's meatless supper club.  i'm going to be honest and admit i didn't share a single drop of this soup with anyone else.  it was that good.  i topped the first serving i had of it with parmesan shavings but found it really didn't need it.  it's fresh and hearty and absolute breeze to whip together, even for a quick lunch.  my new favorite soup.