Making your menu plans for the upcoming weekend? We’ve pulled together a great Italian-flavored repast that will take the chill off a nippy fall evening:
Whip up a batch of our uber-easy Go-To Vinaigrette and toss with fresh arugula. Add a little shaving of Parmigiano-Reggiano cheese, and the salad is ready! (Double the vinaigrette so you’ll have extra to dress salads next week.)
I made Ginny’s fabulous Short Rib and Cremini Ragu last Sunday, and it’s already a fave in our household. Super flavor and falling-off-the-bone tender meat make this a fall classic. Serve it over Lia’s Creamy Corn Polenta…mmmm!
On the side:
Spicy Sauteed Rainbow Chard with Golden Raisins is a speedy, colorful side that will round out the plate.
This is a substantial meal, so you don’t want anything too heavy for dessert. Jackie’s Chocolate Orange Pistachio Biscotti are a just-right sweet finish.
An Italian red is the way to go here. Try a Chianti, Barbera or Sangiovese, which will be delicious in the short ribs and with them.