I had to think here because, although I am a linguist, and I spoke French fluently in high school, it has been a long, long time. In fact, I am not so sure about my English at this point.

Now, you ask, why oh why would I give a pasta dish a french moniker? Simple. Classic french ingredients. Chevre, spinach, lavender buds… You can substitute more cream cheese for the chevre but it won ‘t be quite as tangy. If you can find a local dairy that makes homemade chevre then go for itl. That is what I use.

This is my entry to Presto Pasta for this week, hosted by Sara of I’m a Food Blog.

Pasta avec Trois Fromages

• 1 lb pasta, your choice, cooked and drained
• 4 oz. of fresh chevre
• 4 oz. of cream cheese
• 4 oz. raclette or mozzerella
• 1 lb fresh baby spinach
• 1/4 cup culinary grade lavender buds
• 1 1/2 cup half and half or raw goat’s milk
• 2 tbs unsalted butter
• salt and pepper to taste

1. Preheat the oven to 375F
2. Place the pasta in a buttered casserole.
3. Mix in the spinach, no need to cook.
4. Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
5. Add the lavender buds, salt and pepper.Pour over the pasta.
6. Bake for 35 -40 minutes until top is crusty

serves 6

After Christmas I bought four rosemary trees that had been shaped as Christmas trees and clearanced for 2.00 each. I was excited about it because there is so much that fresh rosemary is wonderful for.  I love smelling it when I am sitting out on the porch…I love using it in cooking and baking.  I love adding springs of it to my drawers or closets.

Another thing I love is chicken and noodles, or Pennsylvania Dutch chicken pot pie.  I thought I had come up with every variation known to man but I was inspired the other day to add rosemary and Swiss cheese to a basic recipe.

The flavor went from comfort food to sophisticated comfort food.  I was in love.  This is my entry into this week’s Presto Pasta Nights, hosted by Patsy of Family, Friends and Food.  I am getting to know her on Twitter and she is so very sweet!  Many thanks to Ruth, of Once Upon a Feast for keeping this going!

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This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

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(c)marye audet 2008

O.k. I admit it.  This is nothing more than macaroni and cheese.  I promised the kids macaroni and cheese and there was no way I could change mid stream…

Or was there?

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First of all, I have to tell you that the reason there is no picture of this dish is because I forgot to take it before I called everyone to the table and …uh..there was none left once they go there.  It was like an invasion of locusts on a young green bean crop. At least you have a lovely picture of the cilantro from my garden, right?  Oh wait…here is another ingredient…. Read more

Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH. Read more

Got you with that title, didn’t I?

This is my submission for Presto Pasta.  Check out Ruth’s blog for more great pasta recipes!

There is nothing all that special about this, or all that involved.  The fantastic flavors depend on the ingredients.  Totally.  I used an organic semolina penne, cooked a la dente for the pasta.

The sauce was simply a couple of cans of fire-roasted Muir Glen tomatoes, onions, peppers, garlic (lots!), fresh cilantro from the garden and……buffalo.  Sprinkle with some  grated pepper jack cheese and you are good to go. Read more

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Read more

This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.

This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot. Read more

There are some recipes that have been around a long, long time..and you try them and think…

Why?

But strata is one of those ancient recipes that began because some busy homemaker had some leftover ham, some cheese, a few eggs, and not much time. It has stayed around because, well, it is just good, simple food. And it is quick.

Did I mention versatile? Read more