Johnathan said “You’ve outdone yourself” as he bit into the warm salty, buttery, creamy raviolis. These were from the July 2007 issue of Bon Appétit, where a reader wrote in to get this recipe from FUSE in Dallas. It’s meant to be a first course for 6 people. We had it for 2 for lunch, and have twice the amount of filling we needed. I’ll admit my raviolis looked a bit demented, but tasted heavenly. The recipe notes to cut the wonton wrappers into 3.5 in rounds - yeah right - I just folded them up and plunked them in the water and it was still amazing. I also had used most of my shitake mushrooms for the roast chicken, so I re-constituted some dried porcinis I had, which also added a great woodsy taste to the butter sauce. This is another easy, impressive dish that will make your significant other melt, and then do the dishes.

Last night, Johnathan and I had two of our favorite people over for dinner. We enjoyed a great dinner of healthy edamame pasta, strawberry salad, and lots of wine. The pasta was so simple - I just boiled frozen, shelled edamame, and the pasta at the same time. Then just mince a couple cloves of garlic, and throw into a large pan with some oil and arugula. Let the arugula wilt a bit, then add the edamame and pasta into the same pan. When I served it, I added a little more olive oil to each plate as well as topping it with fresh parm. I served a summer strawberry and spinach salad with it, which I don’t have a pic of, but the recipe will be in my extra meals post. It was so good - perfect for something different for the summer.