Claire Dubnik was raised in a big farm family that ate dinner together every night. The idea of gathering around a table and sharing experiences was a lasting one for Claire. In college, Claire’s roommates each had a night assigned for preparing dinner. The inspiration they took from each meal made for fun, friendly competition. Shortly after she took cooking sessions at CIA in Hyde Park, NY and began catering parties in people’s homes. Today, with Claire’s own family, she’s continued the tradition with the goal of providing well-balanced, healthy meals.
“The selection of healthy ingredients has grown immensely over the last 10 years, so preparing healthy food has gotten much easier for the home cook,” says Claire. “When I entertain, I focus on creating interesting and creative food, as well as making it healthy. It is also important to me that I don’t waste food – either the ingredients or the finished dish. We are big leftover eaters, and I enjoy creating new dishes out of components from a previous meal.”
“I was drawn to products I had never seen before.” – Claire Dubnik
Claire heard about Hart’s Local Grocers through casual conversations with friends about food and grocery shopping. She visited us for the first time about six months ago. It was at that time she fell in love with Nello’s pasta sauce, which she had never seen anywhere else before. We noticed over on our Instagram feed that she was talking about us and Nello’s and thought- we need to try out one of her delicious looking recipes!
Graciously, Claire invited us over to try a brand new recipe she created using the fresh, healthy ingredients she loves from Hart’s: A sausage and vegetable pasta dish, mixed with Nello’s Lavender Pomodoro Sauce and topped with lemon ricotta. It. Was. Delicious. But don’t just take our word for it- try making it yourself!
Sausage and Vegetable Pasta with Lavender Pomodoro Sauce and Lemon Ricotta
1 1b spaghetti
2 links mild Italian sausage, casings removed and crumbled
2 T olive oil
3 leeks, white and pale green parts only, halved lengthwise and sliced
8 oz sliced baby bella mushrooms
1 bunch fresh spinach, chopped
1 T chopped fresh thyme
1/2 cup sliced Kalamata olives
2 jars Nello’s Lavender Pomodoro Sauce
1 cup whole milk ricotta
1 lemon, juiced
Directions (Serves up to 6 people)
Step 1: Cook spaghetti in a large pot of boiling water according to directions. Drain pasta and set aside.
Step 2: Heat 1 T oil in a large skillet and add sausage. Sauté over medium heat until browned and cooked through. Remove and set aside.
Step 3: Heat remaining 1 T oil in same skillet and add leeks and mushrooms. Sauté until vegetables are tender, about 10 minutes. Add chopped spinach and thyme, cooking until spinach is wilted. Add olives and cooked sausage and heat through.
Step 4: Season the mixture with salt and pepper to taste. Toss the cooked pasta with Nello’s Lavender Pomodoro Sauce, warming over low heat. Add the sausage and vegetable mixture and heat through.
Step 5: Combine the ricotta and the lemon juice in a small bowl, seasoning to taste with salt and pepper. Serve the pasta topped with the ricotta mixture.
What’s your favorite ingredient from Hart’s to cook with? Show us on social media by tagging your photos with #HartsYums. Just for doing so you’ll have the chance to win a gift basket from Hart’s at random!