Slow Cooked Peppers with Beans

 4-5 large red/green/yellow peppers

15 oz black beans, drained

1/3 -1/2 lbs ground beef

3/4 - 1 c salsa

1 sm onion, chopped

1 c corn

1/3 c rice, uncooked (can be brown) (about 1 c cooked)

1/2 tsp chili powder

1/2 tsp cumin

1 -2 c jack or pepper jack cheese - half in the mix, half for the tops

 Salt (1/4-1/2 tsp?)

Cook rice.  

Cut peppers in half.  Spray 9x13 pan and fill with peppers.  

Combine filling ingredients, stuff peppers, top with cheese.

cover with sprayed foil and bake at 400 for 45 min, then uncover for 5-10 until cheese melts. 

Top with sour cream and salsa.

OR Cut tops off peppers and remove seeds. Combine everything else and put in peppers.

Cook in crockpot 3-4 hours on low.

Serve with sour cream and cheddar cheese

Summer Skillet Lasagna

SKILLET SUMMER VEGETABLE LASAGNA

yield: 6 SERVINGS

 

prep time: 15 MINS

cook time: 20 MINS

total time: 35 MINS

INGREDIENTS

• 1 to 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow or white onion
• 4 garlic cloves, minced or 1 teaspoon garlic powder
• 1 (28-ounce) can diced tomatoes (see note)
• 1 teaspoon salt, I use coarse, kosher salt
• 10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths (*or use 8 1/2 oz. bow tie noodles)
• 1 small zucchini, cut into 1/2 inch chunks (*Shred)
• 1 small yellow squash, cut into 1/2 inch chunks (*Shred)
• 1/4 cup chopped fresh basil (*or 1 Tbs dried)
• 1 cup ricotta cheese, whole milk or part skim (*3/4 c is fine)
• 1 cup freshly grated Parmesan cheese (*3/4 c is fine)

INSTRUCTIONS 

• In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
• Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
• Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
• Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
• Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

NOTES

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. 

Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few! 

Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

Macho Nachos

MACHO NACHOS

INGREDIENTS:

Tortilla chips (scoops are great!)

Refried black beans (refried stick to the chips better than regular beans)

Shredded chicken or pork

1 jalapeno

Corn kernels

Shredded cheese

¼ c sour cream

1 Tbs fresh lime juice (1 lime)

Diced avocados 

Diced tomatoes

Cilantro

DIRECTIONS:

1. Preheat oven to 500.

2. Spray jelly roll pan so cheese comes off easier during cleanup.

3. Arrange chips on pan.  Cover with beans, meat, jalapeno, corn, and cheese.

4. Bake until cheese is melted, and chips are lightly browned, about 5-10 min.

5. Meanwhile, stir together sour cream and lime juice in small bowl.

6. Remove nachos from oven; sprinkle with avocado, tomato, and cilantro.  Drizzle with sour cream mixture.

Stir Fry

Fry about 1 lb chicken (cut in bite-sized pieces) in a little oil.  Remove and cover to keep warm.

In same pan add and cook a few minutes: (with a little more oil/water)
1 onion
2 stalks celery
2 large carrots

Add and cook a few minutes:
1 pepper, chopped
1 bunch broccoli
1 bunch cauliflower

Add and cook a few minutes:
1 zucchini squash, sliced

*Stir so they don't get brown, but until the crispness is gone.

Add:
1/2 c hot water with 2 tsp chicken bouillon dissolved
1 Tbs cornstarch stirred into 1/3 c cold water
Garlic salt
2 Tbs soy sauce, to taste
The already cooked chicken

Stir until it thickens slightly.

Serve over hot, cooked rice with extra soy sauce and peanuts, if desired

From Roxanne

Pizza

Pizza Crust:
1 pizza                              2 pizzas
1 c warm water                 2 c water
1 tsp sugar                         2 tsp sugar
1 Tbs yeast                       2 Tbs yeast
1 tsp salt                           2 tsp salt
1 Tbs oil                           2 Tbs oil
2 1/2 c flour                     ~5 c flour

Place water, yeast, and sugar in bowl.  Let it sit.  Add oil, salt, and flour.  Stir.  Knead in bowl.  Roll out on a pizza pan and let rise as you put on the toppings. *

*OR let crust rise 15 min and bake at 400 for 5 min.  Then add toppings and bake at 400 for 15-17 min.

Sauce: (Enough for 2 pizzas)
16 oz tomato sauce
1 tsp salt
1 tsp sugar
2 tsp basil
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder

Toppings:
Mozzarella and cheddar cheese
Pepperoni
1/2-3/4 lb ground beef cooked with onions
fresh tomato slices
green pepper slices
onions

Black Bean Salad Wraps

2 burrito sized tortillas (sun dried tomato) or 4 regular size
1 15 oz can black beans, rinsed and drained
1/2 c chopped red pepper
2 Tbs fresh cilantro
1/3 c mayo
1 Tbs lime juice
Leaf lettuce
Cheese, opt

1. Stack tortillas and wrap in foil.  Heat at 350 for 10 min to soften (opt).
2. In medium boil slightly mash black beans; add pepper, cilantro, mayo, and lime juice.  Stir well.
3. To serve, spread bean mixture evenly over tortillas.  Top with lettuce (and cheese)  Roll up.

From Better Homes and Gardens Cook Book

Jasta: Italian Pasta Salad

        JANE'S FAVORITE PASTA

• (1) 16 ounce package of rotini pasta (multi-colored)
• 2 cups cherry tomatoes halved
• 1 cucumber, cut and quartered
• 4 oz mozzarella cheese cubed
• 3 oz sliced pepperoni cut in fourths 
• 1 large green bell pepper diced
• (?)(Red onion, chopped fine
• 1 can of black olives 10 oz, drained
• 8 oz Italian dressing
• 6 oz shredded Parmesan cheese (opt)

1. Bring a large of of water to a boil.
2. Add pasta and cook until al dente. You want your pasta firm.
3. Drain, and rinse with cold water. Set aside.
4. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives.
5. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat.
6. Let sit in the refrigerator for at least one hour for the flavors to come together.

Serves 12

If Putting together the night before, just add a little dressing to the noodles and veggies.  Add the cheese and rest of the dressing right before serving.

*Can instead of using pepperoni do more veggies: broccoli, cauliflower, etc

Caitlyn's Stir Fry

Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
1/4 c chicken broth
2 tsp sesame oil (opt)

 Take 1/4 c sauce out and put with chicken in plastic bag to marinate at least 20 min:
1 to 1 1/2 lb chicken breast, sliced 

To the rest of the sauce add:
1/2 c chicken broth
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder

Discard marinade from chicken and stir-fry.  Remove chicken and keep warm.

Stir-fry onions, garlic, carrots a few minutes, add then broccoli for 3 min.  Add zucchini and yellow squash for another 3-5 min, until getting tender.  Return chicken to the pan and reserved broth mixture.  Bring to a boil, cook and stir for 2 min or until thickened.  At the end add the edamame.

1 onion 

3 cloves garlic
2 large carrots
2 heads broccoli
1 zucchini
1 yellow squash
Edamame (opt)

Serve over white or brown rice (2 c uncooked)
Great topped with roasted almonds or peanuts and sesame seeds!


Just sauce ingredients (if doing meatless or adding chicken later)
Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
3/4 c chicken broth
2 tsp sesame oil (opt)
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder


This is from my friend, Caitlyn, with adaptions.

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.

Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)

Black Beans and Rice

INGREDIENTS:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 1 3/4 cups rice, cooked with 3 1/2 c water

DIRECTIONS:

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
3. For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
2 (8 oz) cans tomato sauce (original recipe calls for 1 but it's really thick)
10 oz package frozen corn
2 (14 oz) can diced tomatoes (original recipe calls for 2 cans, 10 oz with chilies)
4 oz can chopped green chili peppers (or less.  I didn't add)
1 packet taco seasoning
1 tsp cumin
1 tsp chili powder
1 c shredded chicken or 1 c taco quinioa
1/4 chopped cilantro for in it and some for on top individual servings

Combine all in slow cooker and cook on low 4-5 hours for high 3 hours.
(You can use raw chicken.  Cook low 8-10 hours or high 4-6 hours.  Take out half hour before and shred then put back in).

Top with fresh cilantro, sour cream, chips, onions, cheese, Fritos, etc.

From Vickie Allen

Lentil Chili

From Mel's Kitchen Cafe  (This sounds awful, but it's so good! Delicious flavor.  Love it over baked potatoes!!)

INGREDIENTS:

• 1 pound lean ground beef or turkey (optional)
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
• 1 medium green bell pepper, cored, seeded and small diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• All the chili toppings your heart desires

DIRECTIONS:

1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Lentils! Let’s talk about them for a sec. I always use everyday, awesome brown lentils for this chili (I buy these ones on Amazon or grab them from the bulk bins at my grocery store). The recipe cooking times are written for these brown lentils. If using green lentils, most likely the cooking time will need to be increased (a couple minutes in the IP, maybe 10-15 minutes on the stove, not sure about the slow cooker). Red lentils will probably cook in about the same time as per the recipe – red lentils tend to break down a bit more so keep that in mind if you use them. 

If omitting the ground beef, I’d probably still saute the onions and garlic in a little oil as I find the onions don’t soften as well with just straight pressure cooking/simmering/slow cooking time. 

Taco Quinoa and Lentils

(From Samily)

2 Tbs minced garlic (3-4 cloves) - modify if you aren't a garlic lover
1 cube (about a Tbs) veggie stock
1 1/4 c quinoa, rinsed
1 1/4 c brown lentils, rinsed
5 1/2 c water (or veggie stock)
1/2 Tbs minced dried onion flakes (or use as much fresh onion as you like and cook with garlic)
1/2 Tbs oregano
fresh cracked pepper
3/4 tsp kosher salt
1 tsp coriander
1/4 tsp cumin
1/4 tsp chili powder

Instructions:

1. In a medium saucepan, saute garlic (and onion if desired) in veggie stock until garlic is fragrant.
2. Add quinoa, lentils and water (or veggie stock) and bring to a boil, then reduce to a simmer.
3. Add all the seasoning while you are bringing to a boil.  Allow to simmer until most of the liquid has been absorbed and quinoa and lentils are tender.
4. Serve as if it were taco beans and meat on a tortilla, salad, in place of ground beef, etc.

Hillary's Chicken Tortellini Soup

1 Tbs oil
1 onion
2 large carrots
2 ribs celery
3 cloves garlic
2 qts chicken broth (Use "better than bullion" to make broth)
1 bay leaf
1 Tbs parsley
pepper
1 head broccoli
1 10 oz good cheese tortellini (refrigerator section-Rana brand)
1 c shredded chicken *Can make meatless and is great!!

Heat oil in large pot, add onion, carrots, and celery and saute a few minutes. Add garlic and cook a couple minutes.  Add broth, bay leaf, parsley, pepper.  Bring to a boil then simmer 20 min.  Add broccoli and cook about 4 min, then add tortellini and cook until done (5 min).

Minestrone Soup

Veggie-Packed Minestrone Soup

Adapted from OurBestBites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 c carrots, thinly sliced
1 c celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 14-ounce can diced tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 tablespoons fresh minced parsley
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1 cup frozen french cut green beans
1 15-ounce cans red kidney beans, drained and rinsed
1 15-ounce cans white beans like Great Northern or Canalini, drained and rinced
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves, chopped small
Parmesan cheese

Instructions:
*For crockpot forget oil.  Place onion-water in crockpot and cook on high about 4 hours.  Low, probably 8-10.  About 30-40 min before serving add the beans and pasta. (1 hour on low) Shortly before serving add the spinach. Top with cheese.


Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.
Top each serving with parmesan cheese.

Yield: 8 servings (1 1/2 cups each)
Nutritional Info: Calories:  250 Protein: 30 g Fat: 1 g Carbs: 68 g

Fresh Zucchini and Tomato Linguine - Mel's Kitchen Cafe

INGREDIENTS:

• 12 ounces linguine or fettuccine 
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini 
• 2 cups cherry tomatoes, halved 
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking (unless ready enough to just add to the sauce mixture below).
2. While the water is boiling/pasta is cooking: heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes; the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed.
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Mel's Tri-Color Pasta Salad

INGREDIENTS:

• 12-ounce package tri-color rotini pasta, cooked and drained
• 2/3 cup creamy Caesar dressing
• 1/2 teaspoon coarse, kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 1/4 cup finely diced red onion (or green onions)
• 3/4 cup shredded parmesan cheese
• 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
• 1/4 cup basil pesto
• 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
• *Can add 1-2 c shredded chicken

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.