Artichoke and Spinach Manicotti Pasta

I stuffed my manicotti with artichoke and spinach, and served the dish gratin-style with a layer of mozzarella cheese over the top and a bed of marinara sauce beneath. The artichoke and spinach mixture evokes the flavors of a dip, which contrasts nicely with the brightness of the marinara.

This is one of my favorite pasta dishes because it's very easy to make, while at the same time having great presentation value. Manicotti have the added benefit of freezing extremely well, so I always make them in large batches.

Saffron Cauliflower Gratin (Gratin de Chou Fleur au Safran)

Saffron is not a standard addition to cauliflower gratin, but I've seen it used at several upscale restaurants in Paris. Gratin de chou-fleur is a very common French dish, so the addition of saffron creates a new dimension of color and aroma.

As a child, I remember being served this side dish quite frequently during the winter. Cauliflower may not be considered by some as a comfort food, but when it's cooked in a béchamel sauce and smothered in mozzarella cheese, it will make even the most die-hard cauliflower haters reconsider their position.

Ball Park Jalapeno Nachos

If you've ever wondered how to make the cheese sauce that accompanies a few handfuls of tortilla chips at countless movies theaters and sport venues, then look no further. You don't have to melt down a block of fake cheese to make your own version. Instead try my cheddar bechamel with jalapeños.

I decided to share this with you today in anticipation of the Superbowl this weekend between the Steelers and the Cardinals. I have to admit that I hate football. It's definitely not part of French culture. To be fair, I've never really taken the time to listen to my hubby's countless attempts to explain the rules of the game. It's so cute when he tries! At least I can get excited about the food...

Note: I originally posted this recipe beofre the Superbowl weekend.