Pasta with Roasted Summer Vegetables and Basil from Mimi Schechter

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.      

Photography:

Everyday Food, June 2007 http://www.marthastewart.com/334243/pasta-with-roasted-summer-vegetables-and

• Prep Time 10 minutes
• Total Time 50 minutes
• Serves 4

Ingredients

• • 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
  • 2 pints grape or cherry tomatoes
  • 2 red onions, halved lengthwise and sliced 1/2 inch thick
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves

Directions

1. Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
2. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
3. Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

 

Quinoa, Corn and Black Bean Salad from Suzanne Treichel

 

 

 

QUINOA, CORN AND BLACK BEAN SALAD

2 ½ cups cooked quinoa

3 ears corn, kernels removed (about 2 cups) (I use frozen corn usually)

1 red bell pepper, roasted, seeded and diced

½ small red onion, diced

2 cups cooked black beans or one 15 oz. can, drained and rinsed

1 cup finely chopped cilantro

6 green onions, thinly sliced

1 jalapeno pepper, minced (for less heat, remove the seeds) (I used canned chili’s)

Zest of 1 lime and juice of 2 limes (I don’t use zest)

1 T cumin seeds, toasted and ground (I use ground cumin)

Salt to taste

 

Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.  Serves 4

 

Recipe from Forks Over Knives, The Cookbook

Scarlet Quinoa Salad from Suzanne Treichel

 

 

 

 

 

 

SCARLET QUINOA SALAD

1 cup organic red quinoa, washed and rinsed

1 ½ cups boiling water

1 medium beet, peeled and diced

2 T olive oil

1 T plum vinegar

2 T freshly squeezed lemon juice

½ t grated lemon zest

6 red radishes, sliced into half-moons

2 T finely minced red onion

¼ cup finely chopped scallions or chives

¼ cup dried cranberries

 

Cook beets with quinoa according to package directions.  When cool, toss with all remaining ingredients and serve.

Serves 6

 

Recipe printed on back of package of Eden Red Quinoa

Grammy's Wonderful Banana Bread from Kathy Dahlk

I've always gotten lots of compliments and it is super easy to make.  Enjoy!  Kathy

 

 

 

Bake at 350 for 1+ hour, until not sticky on probe

1 C   Sugar
1/2C Shortening
2       Eggs
3       Smushed bananas (beat in separate bowl) Note: when bananas get          overripe throw them in the freezer....they'll turn black and look disgusting but once thawed can make great  bread.  Also, this bread freezes well.
1/2C Sour milk (add 1and1/2 t of white vinegar to milk)
2 C    Flour
1 t.    Baking soda

Blend sugar and shortening, then add eggs and bananas and milk.  

Add flour and soda and mix until smooth.  

Pour into prepared loaf pan (greased and dusted with flour).  

Can make one large loaf or two small loaves.  Remove from pan after bread has cooled for 10 minutes.  

Greek Chicken from Paula Fine

Hi Lanie,
This is an easy, delicious recipe and great if you’re serving a lot of people.
I’m looking forward to meeting you at the luncheon on June 28^th.  Mimi has told me wonderful things about you.

Paula Fine

 

CHICKEN PARTS

FRESH PRESSED GARLIC (use generously)

OLIVE OIL

PAPRIKA

LEMON PEPPER

FRESH LEMONS (2-3 per pan of chicken)

SLICED POTATOES WITH SKIN ON (french fry cut – soak in ice water for about 1 hour,
                                                             pat dry on paper towels before cooking)

Pour small amount of oil in bottom of baking pan and place chicken in pan – don’t crowd pieces

Add potatoes and season to taste with garlic, oregano, paprika and lemon pepper

Drizzle olive oil over all and then freshly squeezed lemon juice

Bake uncovered at 350 degrees for about 1 hour or until done

Squeeze more lemon juice over all several times while baking

 ENJOY!

Aunt Barby's Noodle Kuggle from Deborah Silverstein

From Deborah Silverstein

Not exactly the most health conscious dish but simple and delicious as can be and perfect for special holiday occasions.  Serve with love, Deborah.




 

Aunt Barby's Noodle Kuggle

6 eggs
1 cup milk
1 cup sugar
1 lb. egg noodles, broad
1 pt. sour cream
1 pt. cottage cheese

Boil noodles and set aside.  Beat eggs and then mix in all the remaining ingredients.  stir into the noodles.  Sprinkle top with cinnamon and sugar and our into a buttered baking pan.  Bake at 350 for about 45 minutes until set and top is lightly browned. 

Spicy Chickpea and Butternut Squash Soup from Cathy Lathrop

From Cathy Lathrop

Dan & Lanie, this soup was a favorite of ours this last winter, and it was a wonderful gift to friends when a meal was needed. But it comes from your home town and the New England Soup Factory shops in Boston. That must certainly represent some sort of metaphor about our connections in love and friendship.

We wish you many happy hours together in the kitchen and at the table, Jim and Cathy Lathrop

 

from the New  England Soup Factory cookbook -

This has always been our most popular vegetarian soup. Made with coconut milk, lime juice, tomatoes, and ginger, it's hot, sweet, sour, and luscious all in the same bite. Or shops in Boston are near some of the best colleges and universities around. Many of the students who come in are vegetarians with diverse and eclectic tastes, and this seems to satisfy them.

 

3  tablespoons olive oil                                             1/2 cup soy sauce

1  large Spanish onion, peeled and diced                 1/4 cup freshly squeezed lime juice
4  carrots, peeled and sliced                                     1    tablespoon ground ginger
1/2 cup diced celery                                                 1    tablespoon ground coriander
4  cloves garlic, minced                                           1    cup flaked coconut
1  pound butternut squash, peeled and                     1/2 cup packed brown sugar
    diced into chunks                                                 1     can (14 ounces) coconut milk
2  cups (16 ounces) canned diced tomatoes             1     teaspoon minced Scotch bonnet
2  cups (16 ounces) canned chickpeas,                            chili pepper
    rinsed and drained                                                           
12 cups vegetable stock                                             1/2 bunch fresh cilantro leaves, chopped
2 cups tomato juice                                                    Kosher salt and freshly ground black                                                                                                 pepper, to taste 

Heat a stock pot over medium-high heat.

Add the olive oil, onion, carrots, celery, and garlic, sauté for 10 minutes.

Add the butternut squash and sauté n additional 5 minutes.

Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
Bring to a boil.
Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.
Remove from the heat and add the coconut milk, chili pepper, cilantro, salt, and pepper.

Makes 12 servings.