I have repeated my favorite recipes for just too long! Why not experiment? I cheated, and looked on foodnetwork.com for the highest rated recipes of Giada (that wonderful lady with the big mouth on foodnetwork, who skips along the beach with her child in the intro, uy). I came across her beef and cheese manicotti recipe. It is not healthy, but it is really good. I invited Tim and Erin to have dinner with me so I could have the excuse of making unhealthy meals. There is a reason why this was so highly rated. It is fantastic. If you have someone who can eat you under the table, make this for them.

P.S. - Some people like only cheese manicotti, so make some as the recipe instructs, and some without beef.

Beef and Cheese Manicotti

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Stuffed Pastas

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Wheat Berry Salad

Going to the grocery store hungry or bored simply leads to bad decisions. Occasionally, in my case, boredom leads me to the bulk item section of Whole Foods. I waste money, and get tubs of random grains that I have never tried, and then search for recipes that include them. I am so lucky that I grabbed the wheat berries. I made the most fantastic salad with them, that I will make sure to use over and over again. It is even great the 3rd day! Please try this, and thank me later... :)

Wheat Berry Salad with Almonds and Spinach in a Citrus Dressing

1 cup wheat berries, rinsed
2 cups baby spinach/mixed greens/watercress, washed and dried
2 large carrots, peeled and grated
1/2 cup dried cranberries, roughly chopped
Grated zest of 1 orange
Grated zest of 1 lime or lemon
1 cup almonds/pistachios/walnuts, toasted and chopped

Juice of 1 orange
Juice of 1 lemon or lime
1 tbsp minced shallot or green onion
2 tsp maple syrup
3 tbsp olive oil
1/4 tsp salt

1. Add the wheat berries to a large saucepan filled with enough salted water to cover them by several inches. Bring to a boil, then reduce to a simmer, partially cover and cook the wheat berries until they are plump and tender, about 75-90 minutes. Test as you cook; cooked wheat berries are still somewhat chewy. Drain and set aside to cool completely.

2. Add the spinach to the wheat berries, along with the carrot, cranberries and citrus zests.

3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Just before serving, combine dressing with the wheat berries and gently mix. Garnish with toasted nuts. If you are not serving the salad the same day, store it and the dressing separately, covered, in the refrigerator.

Serves 6-8.