Smoked Salmon Pasta with Tomato Bruschetta and Berry-Peach Cobbler with Sugared Almonds

Looking for a good Italian meal? Then you've come to the right place! This combination came out deliciously. My only sorrow was that I ate so much of it I felt as if I needed to head straight back to the gym afterwards...

Beware that while I attempt to make this not unhealthy, it's also not particularly healthy. Think of this as a "medium" meal in that category and make at your own risk... or at least on days after a long gym workout. It's worth the extra calories, but only on rare occasions!

Smoked Salmon Pasta
Heat a small amount of olive oil in a pan.. Add 1/2-2/3 a cup of diced onions. Saute the onions for about 5 minutes, stirring to avoid sticking. Add diced lox. (I prefer Nova Lox since it is far less salty, but you can use regular Lox at your own risk. For those not used to Lox... Smoked Salmon!) I used about 6 oz of Lox, but it might have been slightly more. Continue to stir and heat/cook for another 4-5 minutes.

Pull the pan off the heat and add a shot and a half of vodka. Let the vodka burn for a few minutes and then return the pan to the heat. Add 2/3 cup freshly diced tomatoes. Stir and heat for 3 minutes. Add 1 cup tomato sauce (I prefer to always choose the kind with no salt added) and 1/2 cup of heavy whipping cream. I know, fattening. But there is truly no satisfactory way to get the creaminess of a vodka sauce without it. Just think that it'll be spread out across many meals and therefore not as bad...

Add pinches of salt, pepper, and nutmeg. For those of you who enjoy your food spicier add some chili powder to taste. (I made it without the chili powder which also works well.)

Continue to stir and heat for another 5-7 minutes. Add cooked pasta and stir to coat. Enjoy!

Tomato Bruschetta
Oh bruschetta, how much I love you. And how full of bread (aka carbs) you are. But we'll do our best here to not make you terrible!

This recipe takes us back to Cooking Light. Although there are many ways to make bruschetta this simple recipe remains my absolute favorite version of the classic. I, of course, skip the bacon. Who puts bacon on bruschetta? If you try it let me know in the comments below, but it seems quite odd to me... also I don't eat bacon.

I also choose to add mozzarella in addition to the parmesan. Honestly, this recipe is delicious with just the parmesan or no cheese at all, but I do enjoy sprinkling some mozzarella across the top and letting it melt along with the parmesan. Delicious!

Every time I make this recipe I end up with leftover tomato/bread crumb/basil mixture. And trust me, I stuff as much as possible into the bruschetta until it is overflowing. If you, too, have this problem use it for an omelette the next morning. Although it sounds slightly odd, using the mixture as is in an omelette and just adding osme cheese is actually absolutely delicious!

Berry Peach Cobbler with Sugared Almonds
If you are like me, nothing tastes better in the summer than a fresh fruit cobbler or crisp. Delicious! It evokes all that is summer - the sweetness, fruitiness, and warmth. And when combined with a scoop of ice cream, mixing hot and cold, it is truly amazing.

This cobbler combines peaches, blackberries, and blueberries and comes from the always-fantastic Cooking Light. Sadly, their link isn't working though so it will be pasted below:

SERVES 12 , 12 servings

Ingredients

Filling
18 ounces fresh blueberries
18 ounces fresh blackberries
3 medium peaches, peeled and sliced
cooking spray
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

Topping
4 1/2 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup almonds, sliced
3 tablespoons turbinado sugar
1 tablespoon egg white

Other
4 cups vanilla ice cream

Directions
1) Preheat oven to 350.

2) To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.

3) To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top.

4) Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Not sure where to find turbinado sugar? It's basically brown sugar which will work just as well. Keep in mind this makes a LOT of cobbler so if you won't eat it in time you might want to cut the recipe in half.

Serve warm and heat leftovers before consuming for maximum enjoyment.