BLT Pasta

16 ounces rigatoni or penne
12 slices bacon
7 ounces spinach
1 pint grape tomatoes, halved
¾ tsp kosher salt
¼ tsp black pepper

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 Tbsp of the bacon drippings into a small bowl; set aside.

Return skillet to medium heat. Add the spinach and stir until it wilts, 30 to 60 seconds. Transfer the spinach to the pasta.

Return skillet to medium heat, add the tomatoes and 1/2 Tbsp of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 ½ more Tbsp of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.


from Real Simple

Turkish Pizza

Serve with Choban Salatasi.

1 tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp. ground coriander
2 tsp. ground cumin
½ lb. Ground lamb
2 tbsp. pine nuts
1 loaf flat bread
2 tbsp. tomato paste, or enough to spread bread
6 oz. Feta cheese, crumbled
1 large tomato, seeded and diced
¼ cup flat leaf parsley, finely chopped

Preheat oven to 400º.

Heat oil in frying pan and cook onion and garlic for 5 minutes or until soft. Add coriander, cumin, and ground lamb. Increase heat and cook, stirring for 5 minutes, or until meat is browned. Add pine nuts, salt and pepper and cook for another 2 minutes, stirring. Set aside.

Place bread on baking sheet and spread with tomato paste. Sprinkle with half the feta, then lamb mixture. Top with remaining feta.

Bake for 15 minutes or until warmed through. Top with tomato and parsley.