Italian Pesto Pasta Salad

8 oz. elbow macaroni
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
 1/4 cup pine nuts, toasted

Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts.  Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

Makes 10 servings

Recipe from Better Home and Gardens August 2013 issue

Vegetarian Chili with Avocado Salsa

2 Tsp canola oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5 oz) can diced green chilies
2/3 cup uncooked quick cooking barley
1/4 cup water
1 (15 oz) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup frozen corn
14 ounces vegetable broth
3 Tablespoon cilantro, chopped
1 lime, cut into wedges
Tortilla chips, shredded cheese and avocado salsa (recipe below) for garnish

Heat oil over med heat. Add onions and bell pepper, saute until tender. Add chili powder, cumin, oregano, garlic and chilies. Saute 1 min. Stir in barley, water and tomatoes, corn and broth and bring to boil. Reduce heat, cover and simmer for 20 min or until barley is tender. Stir in cilantro. Top with chips, cheese and avocado salsa. Serve lime wedges on the side.

Avocado Salsa (This makes the dish!)
1 Avocado cubed
1/3 cup tomato seeded and chopped
1 Tablespoon fresh lime juice
1/8 tsp sea salt
Toss together in a bowl and serve over chili.

Enchilada Veggie Quesadillas

4 whole wheat tortillas
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 tsp salt or more to taste
1/2 tsp black pepper
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Sour cream and shredded lettuce for garnish

Preheat oven to 400
Bake tortillas on greased cookie sheet and pierce with fork, 5-6 minutes until golden and puffed. In a large skillet heat oil, add onions with salt and pepper, cook until translucent 8-10 minutes.  Add peppers until soft and remove from heat.
Spoon 1-2 tablespoons of enchilada sauce over baked tortilla. Top with onions, peppers, olives and cheese. Place back in oven and bake 5-6 more minutes until cheese is melted. Remove from oven. Garnish with shredded lettuce, sour cream and cilantro.

Sweet Onion Pie

1 1/2 cups buttery round crackers, crumbled
6 Tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves, garlic minced
2 eggs
3/4 cup milk
1 tablespoon minced fresh chives
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika

Preheat oven to 350
In a mixing bowl, combine crackers and 4 tablespoons of the butter until well blended. Press into bottom and one inch up the sides of a 9-inch pie plate to form a shell. Refrigerate until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onion and garlic slowly until tender, about 12 minutes. Arrange onions in cracker crust.
Beat eggs, milk, chives, and salt in a bowl until blended. Pour mixture over onions. Sprinkle with cheddar and paprika. Bake in preheated oven for 35 minutes or until a knife comes out clean.
Serve hot or at room temperature.

Great for brunch in place of a quiche or for dinner with salad.

recipe from allrecipes

Enlightened Pasta Salad

10 oz short multi-grain pasta (rigatoni or penne)
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper

Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.



Recipe from July/August Rachael Ray Magazine

Wisconsin Five-Cheese Bake

1 16 oz package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt

Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12

Recipe from Allrecipes magazine Summer 2013 issue

Lime Couscous with Summer Veggies

1 10 oz package couscous
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved

Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes.  Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.

Makes 4 servings

Curried Chickpea Soup

2 onions minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
4 teaspoons curry powder
1 tablespoons minced or grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 (15-ounce) can chickpeas, drained and rinsed
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced fresh cilantro
Salt and pepper

Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4 to 6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.


I didn't have time to do in the crock pot. Instead I softened the onions with the paste, oil and spices in my pot. I added the rest of the ingredients up to the cilantro. Brought it to a boil until vegetables were softened then added the cilantro, salt and pepper before serving.

Recipe from the Slow Cooker Revolution cook book, by America's Test Kitchen.


This soup was so wonderful! I almost ate the whole pot by myself!

White Bean Burgers

1 19 oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 cup shredded carrot
1/4 cup finely chopped onion
1 egg
3 Tbsp. olive oil
2 Tbsp snipped fresh parsley
1 cup packed fresh baby spinach
4 slices Italian bread, toasted, or 4 hamburger buns, split

In bowl mash beans with fork or potato masher ( or use food processor and just pulse a couple of times) Stir in half the bread crumbs, the carrot, onion, egg, 1 Tbsp olive oil, half the parsley, and salt and pepper. Shape into four patties. (mixture will be soft)
Place remaining bread crumbs and parsley in shallow dish. Coat both sides of patties in bread crumb mixture. In large skillet heat 2 Tbsp oil over medium heat. Cook patties in hot oil, 4-5 min per side, until browned and 160 when tested with thermometer.
Serve patties and spinach on sliced bread or buns. Top with chili sauce or favorite tomato spread.


Recipe from Better Homes and Gardens July 2012 Issue

Corn and Jack Quesadillas

There really is no recipe for this one but a different take on the quesadilla. I kinda feel a little funny even typing this up. We had these last night and I loved the combo. I do have a love affair with black beans so this could be why it was so great to me.

Sandwich corn, grated Monterrey Jack cheese (or pepper jack if you like spice) and sliced red onion between flour tortillas and cook in butter in a skillet over med heat. Turning once until cheese is melted and tortillas are crispy. Serve with sour cream and salsa of choice. I even took the left over beans, corn and onion and made it into a little salad on the side.

I used frozen corn and just steamed it a little before using it. Fresh corn shaved off the cob would be amazing.

Falafel Sandwich

Falafel
1 15 ounce can chickpeas, drained
1 small red onion, chopped
1 small fresh handful of cilantro, lightly chopped
3 cloves garlic, chopped
1 egg
1 tsp cumin
2 tsp coriander
1/4 tsp red chili power (used paprika to cut down the spice)
1 tsp salt
1 tsp lemon juice
1 tsp baking powder
1 T olive oil
1/4 cup white or wheat flour

Tzatziki sauce
1 small cucumber, diced
2 T fresh chopped dill
8 oz plain yogurt
2 tsp lemon juice
2 tsp hot sauce
salt and pepper to taste (I like to use garlic or celery salt)

Toppings
pocket pita bread
hummus, enough to spread inside pita
mixed greens
sliced red onion
sliced tomatoes

Preheat oven to 400
Prepare Falafel
Add all ingredients to food processor pulse to combine. Taste and adjust seasoning. Use mini scoop to form into balls place on cookie sheet and slightly flatten. Bake 20-25 min.
Prepare Tzatziki sauce
Combine all ingredients in small mixing bowl and stir to combine. Set aside.

To assemble into pitas spread hummus on both sides of pita, then greens, *2 pieces of falafel, red onion, tomatoes more greens. Top with tzatziki sauce.

* I make the falafel like small patties so two fill the pita but more can be added according to size.

Autumn Couscous Bowl

1 2-lb butternut squash, peeled and chopped in 1/2 inch pieces (about 4 cups)
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes from heat for 10 minutes, until tender and beginning to brown, stirring once. Meanwhile prepare couscous according to package directions; set aside. In small microwave safe bowl combine butter and chili sauce. Cook on high just until butter is melted.  Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.

Basil Spaghetti with cheesy broiled tomatoes

12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.

For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.


Recipe from the June 2011 issue of Real Simple magazine.

Fajita-Style Quesadillas

1/2 medium red green pepper seeded and cut into bite size strips
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
 Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.

Vegetarian Green Chili

This is my kind of chili. With six different green veggies and a salsa verde kick. Serve it over rice and top it all off with sour cream. Yummy!
2 cups long grain rice
2 Tbsp. Vegetable oil
1 bunch green onions, chopped (1/2 cup)
4 cloves garlic, minced
2 large green peppers, chopped
3 stalk celery, chopped
12 oz bag shelled frozen soybeans (edamame)
3 cups vegetable or chicken broth
1 16 oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted and chopped
sour cream or plain yogurt (optional)

Cook rice according to package directions set aside. Meanwhile, in pot cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add peppers and celery, cook 5 minutes, until crisp tender. Add edamame and cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer uncovered , 15 minutes. Stir in spinach; cook about 1 minute, until wilted. Removed from heat; stir in cilantro and avocados. Serve over rice. Top with sour cream and remaining avocado.

Makes 8 servings. This does take a bit of prep time around 25 min (there is a lot of cutting) same amount of time cooking 25 min.

Recipe from Better Homes and Garden October 2011 issue.

Pumpkin Mac and Cheese

2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz can pumpkin
1 Tbsp. snipped fresh sage, crushed or 1/2 tsp dried sage,crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
sage leaves

Preheat oven to 350. Cook pasta in a large pot following package directions:drain. Return to pot.
In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
In bowl(or food processor) combine bread crumbs, Parmesan, nuts and oil: sprinkle over pasta. Bake uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage.
The taste might be a little mild so salt and pepper to taste before eating.

Recipe from the Better Homes and Gardens October 2011 issue.

Eggplant Parmesan

1 medium eggplant sliced
1 egg beaten with 2 tablepoons milk
 Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
 Pinch of  dried oregano
1 clove of garlic, crushed
1/2 pound shredded  mozzarella
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick.  Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.




This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.