Pasta Primavera with Pesto

From the same magazine as the chicken and asparagus stir-fry.

Ingredients:

2 cups fresh broccoli florets, cut into bite-sized pieces

1/4 lb. sugar snap peas, sliced in half

8 oz. dried spaghetti

1 cup prepared pesto

1 tbsp. extra-virgin olive oil

2 garlic cloves, finely chopped

1/2 cup cherry tomatoes, halved

3 medium carrots, trimmed, peeled and coarsely grated

1/3 cup grated Parmesan cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water. Drop the broccoli and peas into the boiling water; cook until bright green and tender, about 1 minute. Transfer vegetables with a slotted spoon to the ice water to stop cooking. Once cooled, drain.

2. Stir the pasta into the boiling water. Cook according to package instructions. Drain pasta and transfer to a large bowl. While pasta is still warm, add the pesto and toss until combined.

3. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the tomatoes and cook 1 minute. Add the broccoli-peas mixture, carrots and a pinch of salt. Cook veggies until warmed through, 1 to 2 minutes. Add them to pasta mixture and toss. Then add cheese, season with salt and pepper and serve.

Farmers Market Lasagna

Ingredients:

1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrot
3 cups baby spinach
1 jar (26 oz) pasta sauce
6 regular lasagna noodles, broken in half (uncooked)
1/2 carton part skim ricotta cheese
1 cup shredded part-skim mozzarella cheese

Directions:

Put zucchini, pepper, and carrot sin a bowl and pour in 2 Tbs. water. cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered on high for 2 minutes. Later 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta and 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles and rest of sauce. Preheat oven to 350 degrees. Sprinkle remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.

Butternut Risotto

Ingredients:

7 cups low-sodium chicken broth
3 Tbs. olive oil
2 cups small butternut-squash chunks, thawed if frozen
1 onion, peeled and finely chopped
2 cups arborio rice (I used regular rice)
3 Tbs. butter, softened
3 Tbs. grated Parmesan
1 tsp. salt, or to taste
pinch of black pepper or to taste

Directions:

In a medium saucepan, boil broth. remove and set aside. In a large saucepan, heat oil over low heat. Add squash and onion; cook for 1 minute. Add rice and cook, stirring, for 2minutes. Add 2 cups of broth and simmer, stirring, over low heat until absorbed. Keep stirring and adding broth 1 cup at a time until absorbed. The whole process will take about 25 minutes. In a small bowl, combine butter, Parmesan, salt, and pepper. Stir mixture into the risotto. Add more seasoning if desired.

Green Curry

Ingredients:

1 (14oz) can Thai Kitchen coconut milk
1-4 Tbs. Thai Kitchen green curry paste
1 cup vegetable/chicken stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut into 1" pieces (try red bell pepper, zucchini, peas, or your favorite combination)
Jasmine Rice

Directions:

Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender. Serve over cooked rice.

Serves:4

Can also add cooked chicken near the end for non-vegetarian.

Penne with Vegetables in Tomato-Basil Sauce

Ingredients:

2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese

Directions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Baked Savory Sweet Potatoes

Got this from Allrecipes.com.

Ingredients:
3 large sweet potatoes, peeled and cut into 1/2" to 1" cubes
2 T. olive oil
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Place sweet potatoes, olive oil, oregano, salt, and pepper in a large bowl.
3. Toss well to coat sweet potatoes.
4. Pour sweet potatoes into a glass 9x13 baking dish.
5. Bake 60 minutes or until soft.

Homemade Cranberry Sauce

This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.

Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)

Cheese Fondue

This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.

Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice

Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:

• grape tomatoes
• cut up hot dogs or li'l smokies
• carrots
• apples
• broccoli
• cauliflower
• string cheese
• celery
• bread cubes

Everyone's Favorite Stuffed Pasta Shells

Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce

Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.

Ravioli with Balsamic Brown Butter

From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.

Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Green Beans with Honey Cashew Sauce

From The Sisters' Cafe blog.

Ingredients:
1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey

Directions:
1. Steam green beans until just tender.
2. Drain and set aside in saucepan.
3. In a small skillet, sauté cashews in butter over low heat for 5 minutes.
4. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.)
5. Pour sauce over beans and toss until coated.

Cornbread Pudding

From Jessica Dahlquist via our ward recipe exchange.

Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg

Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.

Cauliflower Gratin

Originally from Ina Garten via the Food Network. I used broccoli and cauliflower.

Ingredients:
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
4. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
6. Boil, whisking constantly, for 1 minute, or until thickened.
7. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
8. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
9. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
10. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
11. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
12. Sprinkle with salt and pepper.
13. Bake for 25 to 30 minutes, until the top is browned.
14. Serve hot or at room temperature.

California Grilled Veggie Sandwiches

I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also switch up the veggies (add mushroom or eggplant) and cheeses (feta, provolone, parmesan...) to suit your desires.

Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice

Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)

Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!

Oatmeal Chocolate Chip (and Bean!) Cookies

This recipe is from Self Magazine online. I made these for you guys a while back but you didn't know there were beans in them! :)

Ingredients:
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup drained great Northern, cannellini or any white beans, liquid reserved
3 T butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup milk-chocolate chips

Directions:
1. Heat oven to 350 degrees.
2. Lightly coat 2 baking sheets with cooking spray.
3. In a blender, process oats until finely ground but not powdery.
4. Combine oats, flour, baking powder, baking soda, and salt in a bowl.
5. In a clean blender, puree beans and 2 T. reserved bean liquid until smooth.
6. Combine bean puree, butter, sugar, eggs, and vanilla in separate bowl and beat well.
7. With mixer on low speed, beat in oat and flour mixture.
8. Stir in chocolate chips by hand.
9. Drop batter (by the tablespoon) onto baking sheets.
10. Bake 15 to 17 minutes until centers are firm and edges are lightly browned.
11. Transfer to wire rack to cool.

Slow Cooker Vegetable Minestrone

Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)

Directions:
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.

Vegetable Pizza

Ingredients:
2 pkg. crescent rolls
11 oz. cream cheese, room temperature
1 cup mayonnaise
1 pkg. dry Ranch dressing
3/4 cup each: chopped or grated carrots, green peppers, cauliflower, broccoli, green onion

Directions:
1. Preheat oven to 375 degrees.
2. Press both packages of rolls into a 15x11 pan (cookie sheet).
3. Bake rolls for 8 to 10 minutes. Cool completely.
4. Beat cream cheese and then add mayonnaise and dressing mix.
5. Spread mix over cooled crust.
6. Put veggies over dressing mixture and press in so it sticks.
7. Refrigerate and serve.

Baked Macaroni and Cheese

Ingredients:
Kosher Salt
2 cups elbow macaroni
2 eggs, beaten
1 14 oz. can evaporated milk + 1/4 cup milk + 1/4 cup water (2 cups total)
1/2 cup margarine, melted
3 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan (can use the fridge kind)

Directions:
1. Preaheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a larger bowl, beat the eggs with the milk and 1/4 cup melted margarine.
4. Put half the macaroni into a greased 2-quart casserole dish and top with half the cheddar cheese. Repeat.
5. Pour the milk mixture over the macaroni and cheese.
6. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni.
7. Bake until brown and bubbly, 40 to 45 minutes. Serve warm.

Sun-Dried Tomato Quiche

Ingredients:
3/4 cup Swiss cheese, shredded
3/4 cup Cheddar cheese, shredded
2/3 cup chopped sun-dried tomatoes (packed in oil)
2 T. finely diced onions
1 tea. Italian seasoning
1/2 tea. salt
4 eggs
1 cup half-and-half (I used fat free and it turned out fine)
3/4 cup milk (I used fat free here too)
1 T. flour
One 9-inch frozen pie crust

Directions:
1. Preheat oven to 450 degrees.
2. Bake the pie crust for 5 minutes.
3. Lower the oven temperature to 350 degrees.
4. In a large bowl, whisk all ingredients together.
5. Pour mixture into the crust.
6. Bake for 45-55 minutes or until knife inserted in the center comes out clean.
7. Slice into wedges and serve.