Easy Homemade Monday night Pasta

Jason is the king of sauces, he also has a hard time following a recipe! This sauce is a classic Jason masterpiece with a few surprises like zucchini and baby bella mushrooms.

2 cloves garlic, chopped
1/2 small red onion, chopped
1 tablespoon olive oil
1 cup baby bella mushrooms, chopped
2 teaspoons unsalted butter
1/2 cup thin sliced zucchini (ours was from Jamie and Chris’ garden- thanks!!)
1/2 cup red wine
2 cans diced tomatoes, low sodium, drained
1/2 cup tomato sauce
1/2 cup chopped fresh basil
1/2 teaspoon fresh oregano, chopped
1 bay leaf
salt and pepper to taste
unsalted butter as needed
freshly grated parmesan cheese
1 box of your favorite past- cooked and drained
In a small pan, sautee the mushrooms and butter over medium high heat for about 3-4 minutes. Add salt and pepper to taste, set aside.
In a large dutch oven pan with lid, heat olive oil over medium flame. Add the onion and cook till transparent, not brown. Add in the garlic, stir to combine until fragrant- 1 minute. Slowly add the red wine, turning the flame high, and reduce by half. Add in the zucchini, mushrooms, tomatoes, sauce, 1/2 the basil, all the oregano, the bay leaf and a little bit of cheese. Reduce heat to medium and let the sauce simmer for 10 minutes. Taste test for salt and pepper, more garlic or more cheese… if you find the sauce is too acidic add in a pat of butter to smooth it out. Cook for 5 more minutes, then remove the bay leaf. Divide the sauce in half, blend 1/2 with an immersion blender, then stir it all back together. Serve over the pasta with fresh grated cheese and the basil divided evenly- serves 4

Breakfast at Jamie’s

Lemon-blueberry muffins, with a sour-sweet glaze…. these muffins were incredible. Jamie spent her birthday camping up in Michigan; while she was there, her and Chris went to pick blueberries….. they brought home LOTS of fresh, peak of the season, blueberries, then she made them in to these delicious treats for our Sunday brunch! Enjoy, Thanks Jamie!!

Yield: 1 dozen (serving size: 1 muffin)

2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
dash salt
1/2 cup butter softened
1/2 cups 2% milk
2 large eggs
2 teaspoons grated lemon rind
2 cups blueberries
2 tablespoons fresh lemon juice
1-1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract


Preheat oven to 400°.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon rind and juice.

Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in Blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 25-30 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

For the GLAZE:

In a small bowl, combine lemon juice, butter, vanilla and powdered sugar. Drizzle glaze evenly over cooled muffins.