Extraordinary Entree: Spinach and Turkey Penne Pasta

Ingredients

1 tablespoon  olive oil
1/2 onion, chopped
2 cloves of garlic
1 teaspoon fennel seeds
1 pound ground turkey
Alfredo Sauce (try this recipe)
1 pound penne pasta
2 cups fresh spinach, chopped
1 cup freshly grated Parmesan cheese, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Pasta will become al dente during final cooking stage. Drain, reserving 1 cup of the starchy pasta water.

Heat oil in large deep skillet over medium-high heat. Add garlic, onions, and fennel seeds and sauté until translucent, about 7 minutes. Add ground turkey. Sauté until cooked through and beginning to brown. When completely cooked, adding spinach in batches and tossing until wilted.

In a separate pot prepare or heat the Alfredo Sauce, and bring to simmer.  Add pasta to the Alfredo  sauce. Cook over medium heat.  Add the meat-spinach mixture and toss until completely coated with the sauce.

Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

Seasonal Salad: Spinach, Pear, and Walnut Salad

Ingredients
Salad:
8 cups baby spinach leaves, stemmed, rinsed and dried lightly packed and chopped
2 pears, peeled and diced, toss in lemon to prevent browning
1 cup walnuts, toasted

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
salt and fresh ground pepper to taste

Directions
In a large bowl combine all of the ingredients for the salad.

To make the dressing, whisk together the olive oil, vinegar, mustard, sugar, salt, and pepper to taste

Taste and adjust the seasonings.

Pour the dressing over the salad and toss gently.

Fill each Frisco cup with the salad just prior to serving.