Cooking with Amy

     Twenty-three year-old psychology student Amy is getting married in December. She's beautiful, bright, and articulate, but she doesn't know the difference between a tablespoon and a teaspoon. My wedding gift to the groom is to teach her how to cook. We aren't attempting anything complicated, just meals you can throw together after work, but tasty enough to invite another couple over for dinner. Our first Menu:

• Bruschetta with sun-dried tomatoes, mozzarella and fresh basil
• Baked Ravioli with Italian meatballs
• Sauteed zucchini and yellow squash
• Field greens with sliced strawberries, goat cheese and candied pecans, drizzled with Paul Newman's Vinegar & Oil
• Fresh fruit pizza with lemon curd

We gathered all our ingredients.

Layer frozen ravioli in bottom of sprayed 9 x 13" pan.

Place half of the meatballs on top.

Covered with half a jar of pasta sauce.

Top with cheese of your choice, sliced or shredded. I needed
to use up these slices of colby-jack, but any cheese will do.

Repeat the first three layers (leave the cheese off the top).

Cover with foil and bake at 350 for 45 minutes.

While ravioli is baking, saute onions, celery and red peppers.

Slice two yellow squash and two zucchini,

Add squash to pan when onion is translucent. 
Cook for 10 to 15 minutes, stirring occasionally.

For a quick, hot, appetizer, slice
 ciabatta rolls in half lengthwise.

Spread a tablespoon of sun-dried tomato spread on each half.

Top with shredded cheese

I used Sargento's six cheese mix, and 
California sun-dry tomato spread.

Broil for 3-5 minutes until cheese is melted.
Set a timer or stand close by cause time flies when you are broiling.

Our salad was an easy mix of romaine lettuce with sliced
strawberries, crumbled goat cheese and candied pecans.
Use your favorite dressing. I used Paul Newman's
Vinegar and Olive Oil because it has no sugar.

While we were enjoying our appetizer and salad the
timer went off for the ravioli. I took off the foil, topped
it with cheese, and put it back in the oven until we
finished our salads.

After eating squash and ravioli we were too full for dessert.

But I'll share my Fresh Fruit Pizza with Lemon Curd next week. Enjoy!