Pasta e Riso (Pasta and Rice)


This is one of Nancy’s favorite pasta recipes. She was inspired to use broccoli rabe in the dish because it reminded her of Aunt Caroline, with memories of her delicious cooking including all her broccoli rabe recipes. This has become one of Leigh Ann and Ashlee’s favorites.

1 lb. Broccoli Rabe, Trimmed and Cut into 2” Pieces
1 lb. Orecchiette Pasta
8 Tbsp. Extra Virgin Olive Oil
1 Cup Seasoned Breadcrumbs
6 Garlic Cloves, Sliced Thin
1 lb. Cherry Tomatoes, Cut in Half
¼ Cup Red Peppers, Diced
¼ Tsp. Red Pepper Flakes, Salt & Pepper to Taste

Bring a large pot of well salted water to a boil. Add broccoli rabe and orecchiete pasta to the pot, and cook according to package directions (approx. 8-10 minutes). Reserve  ¼ cup of pasta water and drain pasta and broccoli rabe. While the pasta is cooking, heat 3 Tbsp. of oil in a large sauté pan over medium heat. Add the breadcrumbs and cook for approx. 5 minutes, stirring often, until the breadcrumbs are golden. Separately, heat 2 Tbsp. of oil in a pan over medium heat. Add the garlic and cook until the garlic is golden, approx. 2 minutes. Add the tomatoes, red peppers, red pepper flakes and the remaining 3 Tbsp. of oil. Raise the heat and cook, covered for approx. 5 minutes, until tomatoes begin to burst. When the pasta and broccoli rabe are ready, add them to the tomato mixture along with the reserved pasta water. Cook over medium heat for approx. 2 minutes, until flavors are combined and sauce thickens. Transfer to a serving dish and top with toasted breadcrumbs.

nancy orch


This dish was a family favorite during the holidays. The flavors of onions, bacon, and spinach create a delicious, savory side dish. This is easy to make and definitely worth a try!

2 10-oz. Pkgs. Frozen Spinach, Defrosted
2 Cups Cooked Rice
1/2 lb. Bacon
2 Small Onions, Chopped
2 Garlic Cloves, Diced
2 Eggs
½ Cup Parmesan Cheese, Grated

Drain all the water from the defrosted spinach, and place in a large mixing bowl. Add the cooked rice to the spinach mixture. Meanwhile, cook the bacon in a sauté pan over medium heat until just crisp. Remove the bacon from the pan, leaving 2 Tbsp. of bacon fat in the pan. Add the garlic and onions to the sauté pan and cook for approx. 5 minutes, until the onion has become translucent. Pour the sautéed garlic and onions into the spinach mixture. Chop the cooked bacon and add to the spinach mixture. Stir well to combine. Add the eggs and the parmesan cheese to the mixture. Place the spinach mixture into a greased casserole dish and sprinkle with additional parmesan cheese. Bake for approx. 20 minutes in a preheated 350 degree oven, until top is lightly golden. Serve warm.



This is a perfect semi-homemade dish. It’s easy to make and extremely flavorful with the combination of fruit and nuts. This recipe has been adapted from a Sandra Lee, Semi-Homemade recipe.

1 Box Long Grain and Wild Rice Blend (Uncle Ben’s)
3 Tbsp. Almonds, Toasted & Slivered
3 Tbsp. Dried Cranberries
3 Tbsp. Green Onions, Sliced

Prepare rice according to package directions. Separately, add the slivered almonds to a small skillet over medium heat. Saute for approx. 2 minutes, until the almonds are lightly toasted. When the rice is finished cooking, add the dried cranberries, the sliced green onions, and the toasted almonds. Serve warm.

wild rice


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