Friday

Whole wheat pasta with sausage, leeks, and fontina (recipe in the comments)
Endive, oak leaf lettuce, and orange salad with raspberry balsamic dressing

Hot cocoa
Almond biscotti
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This recipe, inspired by a Lydia Bastinich dish, was our introduction to good whole wheat pasta. We had tried whole wheat pasta several times and found it to be grainy, dry, and overpowering for most sauces. As time has passed, however, whole wheat pastas have gotten better and better. We try to eat whole wheat pasta whenever our sauce is robust enough (or basic enough to be in need of a grainy kick). This is a perfect introduction for anyone who is skeptical about whole wheat. Lydia (as she is most commonly known - I had to google her last name!) has a restaurant in Kansas City that we have visited with M's mom. We're big fans of her food and food philosophy, so it isn't surprising that we like this dish. The salad (local hot house greens!) is a side that's more sustainable than last night's watermelon, so I'm more at peace with our choices!

Prep Notes
Difficulty: Easy.
Chopping: Leek, cabbage, shred fontina
Time: 35 minutes
Make ahead: I would probably do this last minute, but you could make the sauce ahead and then toss with fresh pasta last minute.


Reaction
J: "I'm a whole wheat convert all over again!"
M: "Makes whole wheat sing."