This weekend marks one of Wisconsin’s favorite holidays, Brat-Fest. Which means more brats are consumed in the next three days then most of the country can even imagine. But when in Wisconsin, complete with Capital Brewery beer, you know anything is possible.

The wonderful thing about this event – besides eating multiple brats, hot dogs and even veggie dogs is that the money made goes to support local charities. Something I’ll even eat a brat to, if for some reason I started needing excuses.

Growing up in Wisconsin, I certainly had my fair share of brats, mainly during the summer months, when grilling is a must, and brats are plentiful. I picked up these brats at the local Meat Market in my home town, because, let’s face it,  brats are just better when they come from Wisconsin.

Enjoy your long weekend and if you are in Wisconsin, be sure to celebrate with a brat!

My grocery bills have been ridiculous recently – something that doesn’t make me happy but my typical excuse? The blog and my general love of good food. Regardless of the excuse I use, I had some frozen artichoke ravioli in the freezer that had been there for at least a year. Meaning that I would have to forgo that beautiful pumpkin & sage ravioli that I saw at the store and use what I have. Repeat: use what I have. (Repetition means your learning, right?)

Despite the large amount of ice crystals in the package, along with some cucumber and artichokes, it hardly felt like I was cleaning out the freezer. I couldn’t wait to have the leftovers for lunch. See, I’ve learned already.

Artichoke Ravioli Pasta Salad - 2-3 servings

• 1-9 oz package artichoke, cheese & olive ravioli (I had a Trader Joe’s version)
• 2 cups thinly sliced cucumbers, halved
• 1 cup quartered artichokes
• 2 Tbsp kalamata olives, sliced

Prepare pasta as directed. Let cool. Separate pasta onto plates and top with cucumbers, artichokes, olives and drizzle with shallot dressing.

Shallot Dressing

• 1 small shallot, minced
• 1/2 Tbsp dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp white balsamic vinegar
• salt & pepper

Whisk all ingredients together until emulsified.