Posts Tagged ‘Napa Valley Bistro Pasta Sauce’

The rain didn’t get me down. Quite a few jobs were completed around the house.  The best result of this rainy weekend was that it DIDN’T rain during our morning walks.  That’s right.  Not much running for Shane and I this weekend since it was too wet for Ted to play golf, he opted for joining us for morning exercise.  Since Ted doesn’t run, we forfeited this weekends running and simply partook in a family walk. 5.6 miles Saturday and 7.75 miles Sunday.  Oh sure, I couldn’t resist the occasional sprint or lope here and there, but for the most part we enjoyed our group walk. 

As for Sunday dinner, I wasn’t too enthusiastic about cooking. Does that happen to you?  You really enjoy creative cooking but sometimes you’ve just had enough?  Ah well..we do have to eat.  I put together the following meal and, to my surprise, since I was in sort of a “really don’t want to do this” kind of a mood, it turned out wonderful. Easy and well worth a try if you’re in a pickle as what to do with some salmon and some greens.

Lemon Tarragon Buttered Salmon


  • 1 1/2 lbs Salmon Fillet
  • 1 TBS Butter (or Smartbalance)
  • 1 tsp dried Tarragon
  • Juice of 1/2 a lemon
  • salt and pepper

Wash the fish fillet and pat dry. Lay on a piece of foil large enough to wrap around it and seal.  Sprinkle salmon with salt and pepper. Melt butter/SmartBalance in the microwave and add the tarragon and juice of the lemon half. Mix and pour over Salmon.  Seal the foil and place on a medium – high, preheated grill for about 8 -10 minutes*.  *Cooking times will vary in regards to the thickness of your fillet. Do not overcook.

Escarole Artichoke Marinara


  • 2 heads of fresh escarole (you can use spinach or other tender green)
  • 2 TBS olive oil
  • 4 spring onions, chopped
  • 3 garlic cloves, chopped
  • salt and pepper
  • 5 hot Cherry Pepper slices
  • 1/3 cup Napa Valley Bistro Artichoke Marinara by Mezzetta (or your favorite pasta sauce)
  • 1 15 oz can Cannellini Beans
  • 1/2 cup Vegetable or Chicken Broth
  • 1/4 cup bread crumbs mixed with 1 TBS Italian Seasoning
  • Fresh grated Parmesan cheese

Wash the greens really well. Cover with clean water in a large pot and bring to a boil.  Boil for 10 minutes and drain. Rinse with cool water, squeeze excess water out.  Chop into bite size pieces and set aside.

In a saute pan, heat olive oil over medium high heat.  Add spring onions and cook about 2 minutes. Add chopped garlic and cook 1 minute. Add cherry peppers, and greens, salt and pepper and cook for about 4 minutes.  Add Sauce, broth and beans and bring to a low boil. Turn to a high simmer and let cook 5 minutes.  Preheat oven to 350 F.

Turn greens into a baking dish. Sprinkle with seasoned breadcrumbs. Top with grated cheese and bake 30 minutes.

Dinner is served. Enjoy!



I got the call from the “Geek Squad” today, so my computer is back home. Yay!  It was some game software that was in conflict with Explorer 8.  I would never have the patience to wrestle with these silly things. 

If you have recently downloaded Explorer 8 and are having problems…good luck. It’s probably a software conflict.


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