Baked Mushroom Ravioli in Tomato Sauce

Friday night in winter supper.

Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.

I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.

After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.

Winter Supper- Pierogies with Sautéed Spinach and Onions

A simple meal to ward off the damp chill.

Butter is key! (With a bit of olive oil so it doesn’t burn)

Basic potato and cheddar Pierogies. When I first moved to Pittsburgh the idea of mashed potatoes in dough turned me. Ha! Now it satisfies every carb craving that manifests itself in February. 

   
 

Winter Supper Still Life

Fruit and Salad

 A friend invited me for a winter supper after school today. A nice invitation as the week was winding down.   It was refreshing and delicious.

 Doesn’t it always taste better when someone prepares food, sets a table  and serves it to you?

Vegetable Soup with Pesto.    Bread and Olive Oil.  Spring Mix, Tomatoes and Olives  with Oil & Vinegar.

vegetable soup and pesto

Pumpkin Bread and Fruit

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Laura Bakes Barefoot Contessa’s Vegetable Tian

Steve and I went to Laura’s this evening. She baked a vegetable Tian  (click here for Ina Garten’s recipe)t was delicious on a cold winter night. I lay on Laura’s couch under an afghan my Grandmother Hendricks knit .

Baked Vegtable Tian