Short-rib Lasagna & Mediterranean Summer Salad

Short-rib Lasagna & Mediterranean Summer Salad:  Ann & Jason

After leaving Nice we spent several hours at sea.  While the adults were busying themselves with the ship's beer pong table and enjoying our Barcelona beer... "Daaaaaaaaaammmn!!!!".....

..... Brady took a ride on a dolphin that was swimming alongside the ship!
















(It was later determined that the dolphin may have partaken in some of the drinking activities....)

When the ship docked in Rome, we were all ready for some good comfort food to coat our beer-filled bellies.  Luckily, Italian food is usually pretty good comfort food.  Upon arriving at Appian Way, we dished up healthy portions of the Short-rib and Porcini lasagna and Mediterranean Summer Salad and ate that along with focaccia and ciabatta dipped in olive oil and balsamic vinegar.

 

The captain of Her Wild Majestiy was even able to join us for the end of our meal, what an honor!

 
1st Place Winner:  Culinary Couples Year Two - Best Dinner!


Recipes:

Short-rib and Porcini Lasagna:
http://www.finecooking.com/recipes/short-rib-dried-porcini-lasagne.aspx

I used 2 lb store-bought noodles instead of making my own :)

Mediterranean Summer Salad:
Serves 12

8 oz. orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts
1/2 cup Greek olives such as kalamata, pitted and halved
4 oz. feta cheese, broken into chunks
2 cups baby spinach leaves
1 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
Salt and freshly group black pepper

1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.  Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.