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Weekday dinner inspiration: Bow Tie Marinara With Goat Cheese and more

Mon | Meatless meal

My friend Isabel Laessig, blogger at, comes up with some delicious recipes that are easy and appealing to families. Her Bowtie Marinara With Goat Cheese (recipe below) is one of those. Serve it with a green salad dressed with a raspberry vinaigrette and soft bread sticks.

Tues | Easy does it

I keep a bag of frozen shrimp in the freezer for nights when I don't have a lot of energy for dinner. (Hopefully, I'll remember to move them to the fridge in the a.m. for thawing.) Tonight, it's peel-and-eat shrimp with cocktail sauce and slaw made from store-bought shredded broccoli and a simple dressing of 1 cup mayo mixed with a couple of tablespoons of cider vinegar, a healthy pinch of sugar and salt and pepper. If you've got celery seed, add a few shakes. Or make it super-easy and buy the dressing.

Wed | Rotisserie chicken

It's been a while since we've made quesadillas with our rotisserie bird, and for Caribbean Chicken Quesadillas I look for a mojo-flavored bird. Use white meat for this dish and save the dark for another use. To 2 cups of shredded chicken, add ½ teaspoon each of dried thyme leaves and paprika plus a shake of hot pepper flakes. Mix in either diced mango or peach (you can use frozen but thaw and drain). Spread on flour with grated hot pepper Jack cheese. Top with another tortilla and heat in dry skillet, flipping halfway until cheese is melted. Serve with yellow rice and beans.

Thurs | Leftover magic

Have some leftover jasmine rice? If not, you might want to make some for cookbook author Naomi Duguid's Fried Rice With Shallots. Serve it with a fried egg over the top for a more substantial dinner. Heat peanut oil in a small skillet and add 3 thinly sliced shallots. When they are golden brown and crispy, remove to a paper towel to drain. In a larger skillet, add a bit more peanut oil, ¼ teaspoon of turmeric and about 4 ½ cups of jasmine rice. Season with salt and pepper, and heat through, then add about 1 cup of frozen petite peas. Stir until they are hot and then add the crispy onions.

Fri | Get skewered

Celebrate Florida's year-round grilling weather by preparing Grilled Pork Kebabs with chunks of marinated pork tenderloin threaded with wedges of tomatoes and onions. Brush any other vegetables with olive oil, sprinkle with coarse salt and toss them on the grill, too. Serve with nutty brown rice.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.


Bow Tie Marinara With Goat Cheese

3 tablespoons olive oil

3 teaspoons minced garlic

3 cups marinara sauce

1 pound bow tie pasta, also called farfalle

6 ounces goat cheese, plus more for garnish

2 green onions, finely chopped

Heat olive oil in large skillet or Dutch oven. Lightly brown minced garlic but watch carefully so it doesn't burn. Add the marinara sauce and simmer for 30 minutes.

While sauce is simmering, cook pasta according to package directions for al dente pasta. Drain pasta and add to sauce. Cook for another 10 minutes.

Add goat cheese and simmer for 5 minutes, stirring until cheese is melted and incorporated. Stir in green onions and serve immediately with goat cheese crumbles on top, if desired.

Serves about 6.


Weekday dinner inspiration: Bow Tie Marinara With Goat Cheese and more 12/25/12 [Last modified: Tuesday, December 25, 2012 3:30am]
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