New logo for The Back Forty

I was also asked to create a new branding for The Back Forty part of Rural votes. In this case, we wanted to merge old and new so we though the cow contemplating the turbines was a nice touch.

New logo for Rural Votes

I was asked to design a new look for Rural Votes in Western MA this past week under the WWFF project and it was a wonderful experience working with Debby and Miryam. We wanted to create an eye-catching logo that incorporated patriotism as well as a rural scene and I think we did it!

Lasagna Rolls with Fresh Spinach

Lasagna rolls turn a traditional recipe on end - literally. The result is an entertaining, picturesque dish. Fresh spinach lets us add flavor and color to a quintessential comfort food.

1 lb whole wheat lasagna noodles

1 jar (25 oz) tomato sauce (or your own!)

8 oz thinly sliced prosciutto

2 cups ricotta cheese (whole milk adds indulgent creaminess)

2 cups fresh baby spinach

1 container (1 lb) fresh mozzarella balls (small)

Parsley to garnish

Preheat the oven to 350. Cook the lasagna per package instructions, removing noodles when al dente and quickly rinsing them under cold water to stop them from cooking further. Layer the noodles on a plate, lightly spraying each layer with cooking spray to keep them from sticking.

Set out a 9 x 13” baking tray, and spread 1 cup of the sauce across the bottom of the tray. Lay one lasagna noodle flat on a cutting board, and top with one of the prosciutto slices. Leave 2 inches of the pasta on one end clear. Spread about 3TB of ricotta on top the prosciutto, spread a thin layer of marinara (about 1 TB) on the ricotta, and top with a layer of spinach leaves. Carefully roll the lasagna towards the uncovered end (the filling will spread in that direction). Set the lasagna roll on end in the baking tray with the seam towards the edge to keep it from unraveling. Repeat with other lasagna noodles until the baking tray is full. Pour remaining sauce over the lasagna rolls, tent foil over the tray, and bake for 15 minutes or until bubbly. Remove, top each lasagna roll with a mozzarella ball, and cook uncovered for another 5 minutes.

Serve with a big salad, and a good Chianti or dry red wine.


Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Arugula Pesto

There's no one in the middle when it comes to pungent, spicy arugula. Its strong flavor inspires either passionate fans, or vehement detractors (who have yet to see the green light -grin).

For arugula fans, imagine taking that bright green "spring" flavor and distilling it into its concentrated essence. That's what I see in arugula pesto.

Prep time: 5-10 minutes

1 bunch (about 2 cups) fresh arugula, rinsed, dried, and coarsely chopped
3TB toasted walnuts (or pine nuts)
1 clove garlic, pressed or finely minced
1 tsp salt
1/3 cup olive oil

Add the ingredients in order to a food processor equipped with a cutting blade and pulse into a chunky paste. Add more olive oil if necessary.

The photograph shows pesto tossed with whole wheat shells, diced fresh mozzarella, and leftover grilled chicken chopped into bite-size chunks. A dry rose alongside makes this a terrific summer meal.

Submitted by By Tod Dimmick, cookbook author and "The Foodie" at 1000radishes