The Lunch Bunch comes once a month
Except this year . . .
We've missed many a month this Spring
I've a fat file of recipes I want to try
And no one to try them on!
But we were all together in Sepember
I first chose the menu,
then the table follows
I prefer white tablecloths and napkins
And, of course, there is my beloved
Blue transfer ware!
Yellow flowers in a Williamsburg flower frog
Store flowers -- the garden is winding down!
A menu, of course,
the French water goblets
A lace tablecloth
The Spode Blue Room
A white damask napkin in one of my silver rings
and Jim's grandmother's cutlery
If I do casseroles, I like individual ones
They look pretty when they're in a dish
versus piled on a plate
(piled on a plate looks like a dog's breakfast!)
A Gaida recipe
penne with roasted vegetables and cheeses
Served with a salad with tomatoes and carrot
and roasted garlic bread
Dessert is an old family dessert
Dutch Peach Pie
Grandmother made it,
perhaps her mother as well
And as far as I know it's never been written down
Passed from mother to daughter-in-law by mouth only
And only served in the summer
during peach season
For it is a fresh peach pie!
At home, we always cut it into fourths
(for it is a thin pie)
But the girls wouldn't hear of it
So I cut it into sixths
Which left two pieces
for Husband Jim and I for dessert that evening.
(Of course, my childhood serving size would have been only one piece
But I played nice and shared!)
(And it is the only recipe that I will never share)
The table setting that I like best
Is not that perfect table of the before luncheon
But the empty, messy table of the after luncheon
Not a crumb remains
The coffee pot is empty
It means that everyone had a good time!
The casserole is good, easy, and can be made ahead of time.
I baked it a little less because mine were in smaller dishes.
And I'm sure you can use whatever vegetables you want
PENNE WITH ROASTED VEGETABLES
PENNE WITH ROASTED VEGETABLES
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 red peppers, cored and cut into 1 inch wide strips
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
NOTE: I only made a half recipe which filled 5 gratin dishes plus one bigger one. I also baked it at 350 instead of the higher 450. And since I couldn't find smoked mozzarella and fontina cheese, I used the Italian type cheeses I could find at our grocery store.
It's Thursday and I'm sharing my September Lunch table with Susan at Between Naps On the Porch for Tablescape Thursday