Mushroom and Chive Fettuccine Alfredo

A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.

Mushroom and Chive Fettuccine Alfredo

Serves 6
Hands-On Time: 30min
Total Time: 30min


1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste

Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.

While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.

Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.

Serve immediately topped with reserved chives.

Lamb and Zucchini Sandwiches

Lamb and Zucchini Sandwiches

Loosely adapted from Smitten Kitchen

Serves 4
Hands-On Time: 1hr
Total Time: 1hr


Lamb Patties
2 large slices french bread
1 small yellow onion, diced
1/2 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 tsp salt
1/2 tsp allspice
1/2 tsp cayenne
1/4 tsp cinnamon
1/4 tsp black pepper

Tzatziki Sauce
17.6oz container Greek Yogurt (I usually just use one of the medium Fage containers)
1 large cucumber, shredded
2 TBS fresh dill
3 cloves garlic, peeled
1/4 cup olive oil
Salt to taste

1 lb zucchini, sliced thin on a slight diagonal (mandoline is great here)
4 large pita
Salad greens
Olive Oil

Make the patties: In a bowl, cover bread slices with lukewarm water and set aside for 10 minutes. Squeeze the bread to get as much water out as possible and place in a large bowl.

Pulse onion and parsley in a food processor until very finely chopped, then add to bowl with bread along with lamb, salt, and spices. Mix with your hands until well combined. Form into 8 patties about 4 inches in diameter. Refrigerate for 30 minutes before grilling.

Meanwhile, make the tzatziki. In a food processor, combine all ingredients except salt and olive oil and pulse until well combined. With the food processor running, slowly add olive oil until combined. Transfer sauce to a serving bowl and season with salt to taste.

Toss the zucchini slices with a tablespoon or so of olive oil and a teaspoon of salt. On a grill over medium-high heat, grill the zucchini slices until tender, about 2-3 minutes each side. Remove to serving platter.

Grill the lamb patties over medium-high heat until firm and cooked through, about 6-8 minutes per side. Warm the pita over medium-low heat on the grill until lightly toasted but still flexible.

Serve all components separately and allow people to assemble their sandwiches with pita, salad greens, zucchini and 1-2 lamb patties. Top with tzatziki.