Main dishes
Page 2
- 12 oz farfalle pasta
- 2 Tbsp butter
- 1 leek, chopped
- 2 cups frozen peas
- 1 cup whole milk or half-and-half
- 1/2 lb thick sliced deli ham
- 1 cup shredded Parmesan cheese
- salt and pepper
- Cook pasta to al dente according to the package directions
- Melt butter in a large skillet over medium heat. Add leeks and saute until softened (about 3 minutes)
- Add peas and milk and bring to a boil over high heat.
- Reduce heat and simmer until slightly thickened (about 5 minutes)
- Add ham and season with salt and pepper
- Drain pasta reserving 1/2 cup cooking water
- Add pasta to skillet and toss to coat. Use cooking water as needed to moisten.
- Stir in Parmesan cheese. Serve warm
Published: Wednesday, May 7th, 2014
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- 4 cups vegetable broth
- 2 cups tomato broth
- 1 15 oz can small Great Northern beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup finely chopped onion
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, chopped
- 8 cups coarsely chopped fresh spinach
- Finely shredded Parmesan cheese
- 1 cups mushrooms, sliced
- Combine broth, beans, rice, onion, basil, salt, pepper, and garlic in a slow cooker.
- Cook on low-heat setting 5 to 7 hours.
- Just before serving, stir in spinach.
- Sprinkle with mushrooms and Parmesan cheese.
Published: Sunday, December 15th, 2013
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- sweet potatoes
- salsa
- black beans
- onions
- bell peppers
- sour cream
- shredded cheddar cheese
- Preheat oven to 400
- Cut a few small slits in the top of the sweet potato
- Bake at 400 for about an hour or until potato is soft.
- Slice open and top with your favorite goodies.
Published: Friday, November 1st, 2013
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- 2 medium acorn squash, seeded and halved
- 1 cup brown rice, cooked
- 1 cup lentils, cooked
- 1 Tbsp olive oil, divided
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1 8oz pkg mushrooms, diced
- 1/4 cup dried cranberries
- 1/4 cup vegetable broth
- 4 oz goat cheese, crumbled
- 1/4 cup pistachios, chopped
- 1/4 tsp thyme
- salt and pepper to taste
- Preheat oven to 450.
- Cook squash face down in a baking dish with a small amount of water.
- Bake for 30 minutes or until tender.
- Saute oil, onion, garlic, mushrooms and cranberries until tender.
- Add broth and boil for about 5 minutes.
- Add rice, lentils, nuts, herbs and cheese.
- Place filling in acorn squash and serve.
Published: Monday, October 28th, 2013
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