Lorri's Penne with Broccoli Flowers and Tumeric Cream

2 med. heads broccoli
1/4 cup pine nuts
1 lb penne
4 garlic cloves
3 tbsp Extra Virgin olive oil
1 1/2 tsp turmeric
1/4 c heavy cream
grated Parmesan

1. Cut broccoli into small flowerettes and boil until tender in non-salted water. (save the water)
2. Dry toast 1/4 cup pine nuts in a skillet
3. Cook penne to al dente in salted broccoli water
4. Saute minced garlic. When fragrant, add broccoli. Break the broccoli into smaller pieces while it is cooking. Add a little broccoli/pasta water if it gets too dry.
5. Add cream and turmeric.
6. Drain pasta and quickly add to sauce.
7. Sprinkle with pine nuts and cheese and serve immediately.

Lorri's Artichoke Lasagna

Don't let the name fool you. This is incredibly delicious and my new go-to meal for guests.

1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves

Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below

In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.

While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.

In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.

Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)

Bake at 400 degrees for 45 minutes.

5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced

Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.