Behind the scenes, I am hard at work on several new recipes including a delicious chard, a mouthwatering shrimp pasta and a fab fresh fruit and cookie dessert. Unfortunately, they just aren’t ready yet … all need another round of tweaks and changes before I can share them here.

Fortunately, my good friends at Tablespoon just created a new collection of my recipes for me. Easy Summertime Dinners features some of my favorite recipes for eating on hot summer days. These are all recipes that have appeared here on Sarah’s Cucina Bella over the years. I hope you love them as much as I do!

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I couldn’t bring myself to cook yesterday. When I opened the door to see how it was outside, it was like stepping into a sauna. The air was thick with humidity and it was so hot, despite a late afternoon rain shower. Thank goodness for air conditioners and take out.

Today is milder, less humid. Tomorrow is supposed to be even more so. It’s a relief. I’ve lived a lifetime of New England summers where days go from pleasantly mild to intolerably hot and humid overnight. I’m used to experiencing the old saying, “If you don’t like the weather, wait five minutes.” Yesterday was a prime example of that with the fast and furious rainstorm that rolled in and exited so quickly that I blinked and it was sunny again. That’s how summer life is here. That doesn’t mean I enjoy it.

Hot, humid days don’t exactly inspire me to spend time doing anything. Yesterday afternoon, Paige took an extended nap while Will did puzzles and I read The One That I Want by Allison Winn Scotch (great book – I finished it in a day and loved it). When dinnertime rolled around, I briefly considered cooking. Very briefly. Then I phoned our local Italian restaurant for a pizza, garlic bread and salad.

That said, I don’t always eschew cooking on hot days. Sometimes I have the foresight to prepare a ready-to-eat meal like this salad, which is great to begin with and only gets better with sitting. It’s hearty, but light. It’s fresh and flavorful, but requires little effort. Perfect for those sauna-like days.

The lime and cilantro dressing on this really bring the peppers, pineapple, pomegranate and black beans together. It’s a lovely harmony of flavors that cools and satisfies while you eat … and it’s also perfect for picnics on those not-as-hot days.

What do you do when it’s too hot too cook and too hot to grill?

Read the rest of this entry…

Dear Readers, Cooking with Kids will return next Monday with a great new dessert recipe that we’ve been working on. Also, this week we are back to five days-per-week posting. Hope your summer is off to a great start! – Sarah

Happy birthday to me!

This past weekend, I celebrated my 30th birthday. Wow. It’s unbelievable to write or say those words. I remember when my mom turned 30 and we showered her with “Over the Hill” gear and balloons … she took it with grace. Me? I wouldn’t have. Thank goodness no one did that.

While I have long been a “age is just a number” kind of person, turning 30 is a really big deal for me. I’m not in my 20s anymore (well, duh!). I am one year from my 10th reunion for college (and no closer to that graduate degree that I dream about than I was a year or five years ago). It makes me catch my breath a little.

Many friends, who are a little older and wiser, have offered up little pearls of wisdom, trying to make me see that this birthday — this change in number — is as good as any other. They tell me that 30 was their best year, and that the 30s are easier since you aren’t floundering trying to find your direction. When you are 30, you are more established and not fighting as much to be taken seriously.

But 30 … it’s such a number. I am farther from childhood now. That frightens me.

Still, I am the same person I was a few days ago. All that’s changed is my age. And maybe being 30 is a good thing … Read the rest of this entry…

Hello, my name is Sarah and I am a fresh mozzarella, tomato and pesto addict. We eat it as a salad, on bread, over pasta and mixed into baked potatoes. And now … we even have a go-to lasagna recipe that’s perfect for summer.

This grilled lasagna is super easy to make. It can be whipped up and cooked in under 30 minutes (it only takes about 10 minutes on the grill), and then you are sitting down to a fresh, tasty, delicious dinner. I feel like I recommend this ad nausem, but eat this with a big salad and crusty bread. And I strongly recommend having Basil Vinaigrette on the salad. It’s just awesome together.

This combination just screams summer to me … what food combo says summer to you? Read the rest of this entry…

Yesterday was a day filled with sandcastles, swimming and laughter. The kids and I spent nearly all day at the beach (don’t worry, we remembered the sunscreen!). We paused for a fast lunch, but otherwise we could be found splashing in the water, playing in the sand and generally having a good time. When I brought Paige home at 4ish, she collapsed into bed for a long, long nap. That’s the sign of a good day.

It nice on days like yesterday to have an arsenal of ready-to-go dishes that won’t heat up the kitchen. These little single serve lasagnas are just that. Make them and freeze them when you have time, and then you can just whip them out to defrost. When it’s time to cook, they grill up in just 10 minutes.

And don’t worry — just because these are fast and easy to cook, you aren’t losing on flavor. These deliver big-time with that familiar meaty goodness.

They are also a cinch to prepare. You layer cooked lasagna noodles in a mini loaf pan with ricotta, sausage and marinara and then top them off with fresh mozzarella. The result is a delicious, satisying pasta dish that goes perfectly with a big tossed salad.

(Psst! Check back tomorrow for a vegetarian version.)

What have you been grilling lately?
Read the rest of this entry…

Last week, Shawn and I packed up the kids and the car (yes, my tiny Civic!) and headed south for the week. While our Connecticut home is near some lovely beaches, we went to a little spot that I adore: Cape May, New Jersey.

I first visited Cape May more than 15 years ago when my friend’s family took me on vacation with them a few times. With such fond memories of the trips, I have been wanting to turn to the sunny ocean-side spot for years. I am so glad to have finally done so.

The actual impetus to go there came when I – on a whim – Googled some combination of the words Cape May and Cabin. Up popped a listing for Ponderosa Campground. The site offered almost everything I could ever want in a campground cabin: electricity, a mini fridge, an in-cabin bathroom and even air conditioning (to keep the troops happy) … there was also a television, but I refused the remote and we never watched it. And the price? Just $40 a night. I called immediately and booked our vacation. It was just too perfect to pass up.

I did worry that the $40 price tag would mean that it wasn’t a good place to stay, but the staff was so friendly and helpful, the cabin was immaculate, the pool was pristine. It was great. The only downside? The mattresses were as thin as they come … but who cares? We just tired ourselves out and dealt with it … it is a campground after all Read the rest of this entry…

Readers, I promised you a great post and here it is … Please welcome Chris from Mele Cotte, who is guest posting for me today with a recipe for this delicious Pasta Pizza. Doesn’t that look incredible?!?

There are so many wonderful blogs out there. I am always amazed at the many new ones, how seasoned that are, as the entire “brandings” look as though the foodies behind the computers are anything but professionals. Then, I reflect my early years some four years ago. I was so green, in all aspects, from reading blogs prior to starting my own, my own posts, recipes, and the pictures. (Oh, those terrible cell phone pictures…ha! ha!)

Even so, I was diligent in keeping up with reading my favorites blogs. One of the first blogs I came across was, in fact, Cucina Bella. In the Bloglight (not in existence anymore) spotlighted Sarah in all her fabulousness. A month later, I began Mele Cotte, and continued reading and bookmarking Sarah’s recipes.

It wasn’t until I had the opportunity to work with her and Cate on the Well Fed Network that I got to “know” her (virtually) a little better. While she and I have yet to meet personally, I can’t help but I think of her like Sandra Bullock. You know Sandra is every bit as fabulous as she appears both on and off screen. And, that’s how I imagine Sarah – not only an amazing (professional) writer, but just as genuine in real life as she is on Sarah’s Cucina Bella. So naturally, when she put out the call for guest posters, I emailed immediately. Me! Me! It would be my privilege to write for Sarah!

Once it was set, I pondered. What I would write about that represented Sarah’s Cucina Bella well, and with respect? With Sarah’s Cucina Bella’s great balance of sweet and savory deliciousness for the adult and young palate, I really like that the posts targeted for families/kids treat the foods with reverence. The flavor profiles remind parents, and demonstrate to the kids, that it’s okay it is never too early to season a sophisticated appetite. Therefore, I wanted this post here today to portray the same. Hopefully, I will do Sarah’s Cucina Bella justice.

Have you been able to catch any of the new line up of the Cooking Channel? Has it been picked up by your local cable company? Luckily, Atlanta began running it and I was glued to the new, fresh shows on Memorial Day. Simultaneously, while reveling in its back to basics non-celebrity-like appeal, I participated in several tweet exchanges about the various shows, and noted recipes I wanted to try along the way. One specific recipe that made me lift by eyebrow was simple, yet (it seemed) tasty. In fact, it was reminiscent of a dish my mom whipped when I was younger, potato and egg pie; a dish I have always had difficulty replicating.

The chef, David Rocco brought a refreshing face to his Italian cooking; I am not sure what it is, exactly. Maybe his appeal was that he was in Naples. Maybe it was because he cooked with the fervor of my grandma. I don’t know. What I do know is that I bookmarked several recipes Dolce Vita recipes, including his Pasta Pizza.

Who doesn’t have left over pasta after a meal at home? Okay, me, but that’s only because I don’t eat pasta much anymore. Nonetheless, as an Italian girl, I loved how easy the Pasta Pizza recipe looked while being cooked on my TV screen. I thought, “I am ready”. Ready for what? Ready to try the “flip” technique again that has been the bane of my failed attempts as I unsuccessfully completed mom’s potato and egg pie. Luckily for me, and kudos to David, I flipped successfully.

I did tweak the recipe from its original specifications, adding my own Mele Cotte spin, and was delighted with the end result. Woot! Woot! Should you choose to try this recipe, which is extremely adaptable for any palate, I bid you a happy and healthy consumption. Finire di mangiare!

Sundried Tomato Pasta Pizza
Adapted from David Rocco’s Dolce Vita

1 1/4 cup cooked whole wheat elbow pasta
2 eggs, slightly beaten
2 Tbsp. freshly grated Parmigiano Reggiano cheese
1/4 cup diced sundried tomato (that were packed in oil) plus extra for garnish
3 tablespoons the sundried tomato oil
1/4 cup fresh Basil Pesto
Salt

In a bowl, beat eggs with freshly grated cheese before tossing with leftover spaghetti. Make sure the spaghetti is fully covered with the egg. Add a dash or two of salt, to taste, noting that the leftover spaghetti is already seasoned with salt.

Heat the oil in a saucepan. To test oil temperature, drop a piece of spaghetti into the pan. If it sizzles upon contact, the oil is ready. Pour the spaghetti mixture into the pan and flatten it out like a pancake.

Fry for 2 minutes on high heat, or until golden brown. To flip the pasta, cover the pan with a plate larger than the pan, and hold it covered. Flip the pan and plate together to transfer the pasta onto the plate, then slide the uncooked portion back into pan and continue cooking for another 2 minutes, or until golden brown.

Remove the pizza pasta from the pan and place it on a plate lined with a paper towel to absorb the excess oil. Serve warm or cold, topped with pesto and sundried tomato slices.

It was only earlier this year that I tried making orzo for the first time, and I quickly discovered that I (and my kids) adore it. The tiny bits of pasta make a fabulous side dish.

This particular orzo is made with caramelized onions, giving it a wonderful sweetness that gets savory boosts from freshly grated parmesan, a little white wine and salt. It’s perfect for eating with a great grilled dinner.

Do you like orzo? Read the rest of this entry…

Our family is off having fun this week (check in Friday for pics, details and more!), so we’re pretty busy. But don’t worry: There is a whole great line-up of recipes that will post this week.

Today’s is a great, easy homemade iced tea. We all love iced tea and this one is a wonderful, refreshing one, perfect for any adventure. And hey, how timely! This month is National Iced Tea Month. Who knew that such a thing even existed!

This is a great, fast thing to make with children. My kids and I gathered in the kitchen this morning, measuring and counting out tea bags to get this ready to go.

It’s a fantastic way to practice counting skills and reinforce number recognition with your kids. We counted the tea bags by 2s, which is a great skill for my almost-5-year-old. And Paige, who is wise beyond her years, helped me figure out when I hit the four cup line on my measuring cup when measuring the water and apple juice.

As for the beverage itself? This is a ridiculously easy recipe for making iced tea. Sweetened with apple juice (a trick I picked up from my cousin when she introduced me to a fab Barefoot Contessa iced tea), you don’t have to worry about settling sugar or getting the proportions perfect since the measurements are just so easy. We use a funnel to make pouring the brewed tea way easier.

You’ll need a 1-gallon pitcher for this one. I picked mine up at Target. Splurge for a good one … the seal is so much better and you are way less likely to have spillage.

Off to our adventure … but be sure to check in this week — I have a great orzo recipe for tomorrow and a wonderful guest post on Wednesday. Total must-read from a fabulous blogger.

Read the rest of this entry…

You know that feeling when you know that what you have to say isn’t what you would like to say? I have that right now. I almost didn’t write this post at all, since I really am unhappy with my progress this week. But part of becoming financially responsible is being honest about where you stand, right?

Right. So, here it goes.

What Happened: I grocery shopped on Saturday, as planned. That was fine. We got what we needed and all that. On Sunday, I had plans that I had accounted for — so I had the money for them.

But then things started to slip. I needed gas. A belt. Allergy medicine. Before I knew it, I was whipping out my debit card to pay for things. Every time I slid the card through the plastic reader, I felt a pit in my stomach. I didn’t want to be charging thing … but I needed to.

Ultimately, my regular $200 withdrawal just wasn’t enough this week. Other expenses (an end of school present for Will, cake, etc) came up. Some were needs, some were wants. But ultimately, I should have anticipated this and accounted for it. In that respect, I totally failed.

On the change saving front, I succeeded in not spending it. My vacay fund got a big boost this week as a result. Read the rest of this entry…