Cheesy Penne Pasta
with Vegetables
*This dish serves two adults*

8 oz whole wheat penne pasta
1 tsp. olive oil
2 links of turkey or chicken Italian sausage (I like Applegate sausage)
1 1/2 tsp chopped jarred garlic
1 green or red bell pepper, chopped
2 tsp dried Italian seasoning
1 tsp crushed red pepper flakes
15 cherry tomatoes, halved
salt & pepper
1 8oz cans of tomato sauce
1 cups of pre-shredded Italian cheeses
1/4 cup of half & half

1. Preheat oven to 350F
2. Cook pasta FIVE MINUTES LESS than package directions (it should be firm... it'll cook further in the oven).
3. Heat oil in a large non-stick skillet over medium heat. Slice sausage into thin rounds. Add to pan and cook 'til hot (about 3 minutes). Add garlic through to salt and pepper; saute another 5 minutes. Stir in tomato sauce. Reduce heat to simmer and cook another five minutes. Add pasta to pan (carefully!). Spoon the mixture into an 8 X 8 inch baking dish coated with cooking spray. Slowly stir in cheese and half & half. Bake at 350F for approx. 15 mins.

    Fire-Roasted Tomato 
            Basil Soup  
                         &
    Fancy Grilled Cheese
           Sandwiches
 *Serves 2 Adults Dinner-Sized Portions

2 Tlb olive oil
1 yellow onion, roughly chopped
10 cloves of garlic, whole
Pinch of red pepper flakes (optional)
2 carrots, roughly chopped 
14 oz can chicken or vegetable broth
1 28oz can of FIRE ROASTED tomatoes
1 large bunch of basil
1/2 c. half & half
4 slices of bacon crumbled (optional)
good quailty croutons (optional)

1. Heat a large pot over medium heat.
2. Add oil to pot. Cook onions, garlic, pepper flakes (if using) & carrots in oil for 10 mins or until the carrots are almost tender.
3. Add broth, canned tomatoes & all the basil leaves.
4. Heat til boiling. Reduce heat and simmer for approx. 30 mins.
5. The next step is to blend all the ingredients in a blender. I suggest letting the soup cool completely before you do this. If you don't have time to wait, then you MUST take the plastic piece out of the top of the blender before blending (and cover with a clean dish towel)- this allows for the heat to escape. If you don't let the heat escape, then the hot soup will expand and will blow the lid off the blender burning you and creating a horrible mess. Can you tell I am writing this from experience!? :) You may have to blend in batches if you double the recipe.
6. Return blended soup to the pot. Add the half & half. Ladle into soup bowls. Garnish with bacon crumbles & croutons if desired.
*Serve with Fancy Grilled Cheese Sandwiches (recipe below).

    Fancy Grilled Cheese
           Sandwiches

Panini Maker
4 lrg slices of good sourdough bread
Olive oil
6-8 slices of havarti cheese
1 beefsteak tomato, very thinly sliced, remove any excess liquid
10-12 basil leaves, thinly sliced
4 Tbl of apricot or peach preserves
(or if you prefer, a spicy chipolte or jalepeno jelly)

1. Turn the panini maker on
2. Brush the outsides of all four pieces of bread with olive oil
3. Spread 1 Tbl of preserves on the inside of each piece of bread
4. Layer with tomatoes, cheese & basil
5. Cook in the panini maker til cheese is melted and the outside is golden and crispy
*Serve with Fire Roasted Tomato Soup

*Let me state for the record that each and every one of you should own a panini maker. If you do not, buy one now or put it on your Mother's Day list, Birthday list, Christmas list, St. Patrick's Day list...whatever! Just get one! They are fantastic and will help you make gourmet sandwiches for dinner in a snap! Your family will be thrilled!
Buy one at the following stores:
Williams Sonoma
Crate & Barrel
Napa Style

     Stir-Fried Steak with
       Vegetables & Rice
             *Serves Two Adults

2 c. cooked white jasmine rice
3/4 lb. flank steak
2 tsp minced jarred garlic
pinch of crushed red pepper flakes
1/3 c. soy sauce
1 Tbl. cornstarch
1 tsp (heaping) of honey
1 Tbl. dark sesame oil
2 c. fresh sugar snap peas, trimmed
1 sm carrots, cut into thin matchsticks
1 red bell pepper, thinly sliced
1/4 c. cilantro (optional)
1/3 c. dry roasted peanuts, chopped

1. Cook rice according to directions and set aside.
2. Cut steak into strips. When cutting flank steak, cut across the grain. Combine steak with garlic & pepper flakes.
3. In a small bowl, mix soy sauce, cornstarch & honey with a whisk until it is smooth.
4. Heat the sesame oil in a large pan. Add the bell pepper, carrots and snap peas to the pan. Fry for three minutes. Add the steak mixture to the pan and fry for an additional three minutes.
5. Add the cornstarch mixture to the pan. Stir-fry for 1-2 minutes- the sauce will thicken as it heats.
6. Divide the rice between two plates. Top the rice with veggies & steak. Sprinkle with cilantro (if using) & chopped peanuts!

      Chicken Pasta Salad
      *This dish serves four adults
       (or two adults with leftovers)

1 rotisserie chicken, sliced or cubed
1 lb. pasta spirals (I like whole wheat)
1 can artichoke hearts, chopped
1/4 c. capers
1/3 c. black or kalamata olives, halved
1/2 c. shredded parmesan cheese

Dressing:
1 c. extra virgin olive oil
1/3 c. balsamic vinegar
2 Tbl orange juice
1 bunch of basil leaves
2 cloves garlic
salt & pepper to taste
*Combine ALL dressing ingredients in a blender and blend until smooth.

Cook pasta according to directions. Combine pasta with chicken, artichoke hearts, capers, olives & dressing. Stir to coat. Chill in the refrigerator for at least an hour or two. Sprinkle with parmesan cheese before serving.

*This salad pairs well with a good crusty bread!

          Cowboy Cookies

1 stick butter, softened
3/4 c. brown sugar
1 egg
3/4 tsp vanilla
1 c. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c. oats
1 c. chocolate chips
1 c. coconut
1 c. pecans

1. Preheat over to 350F
2. Cream butter & sugar together. Add egg & vanilla.
3. Combine flour, soda & salt together. Add to the egg mixture. Stir to combine. Add oats, chocolate chips, coconut & pecans.
4. Drop spoonfuls of cookie dough on to greased cookie sheets. Cook for 14 minutes. Cool on wire rack.
Makes ~20 cookies