Creamy Tomato Basil Mac n' Cheese

16 oz whole wheat pasta
1 14.5 c diced tomatoes, drained
2 TBS butter, divided 1 TBS melted
1 c panko (Japanese bread crumbs or use what you have)
3/4 c grated Romano cheese, divided
1/2 c chopped onion
1 clove garlic, pressed
3 TBS cornstarch
4 c low fat milk
10 oz shredded sharp cheddar cheese
1 c chopped fresh basil leaves, loosely packed

Prepare pasta, cook until 2-4 before done. Drain and transfer to bowl. Add tomatoes and set aside.

Pre heat oven 375 degrees

In small bowl add 1 TBS melted butter; add panko and 1/4 c grated Romano cheese; blend well and set aside.

In a large saucepan over medium high heat, saute onion and garlic in remaining butter. In a bowl, gradually add milk to cornstarch; add this mixture to the onions and continue stirring until sauces reaches boiling point and thickens slightly. Remove from heat and fold in remaining cheese melt and blend into the sauce.

Combine the pasta and cheese mixture in a 9x13 baking dish; top with panko mixture and bake for 20 min. or until top is lightly browned.

Summer Pasta Salad

1 16 oz pkg bow tie pasta, cooked and drained
1 12 oz jar marinated artichoke hearts, drained and sliced
1 7 oz jar roasted red peppers, drained and sliced
1 2.25 oz can sliced ripe olives, drained
2 TBS capers
1 c diced Provolone cheeese
2 c diced tomatoes, sprinkled with salt and pepper
1/3 c vegetable oil
3 TBS balsamic vinegar
2 TBS chopped fresh basil, stems and buds removed

In large bowl, combine all ingredients. Serve chilled

Butternut Squash Gratin

by seekingsources

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. I don't know about you but I can't cut a raw butternut very well little along slice thinly. So I baked it first then peeled and sliced thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Tomato & Pesto

Pesto Sauce
Tomatoes

Top sliced tomatoes with Pesto sauce.

Salad

Mixed baby Spring Lettuce
Baby Spinich

Then add and change to liking

Dried fruit Raisins, Cranberries, Apricot

Fresh Fruit: Strawberries, Blueberries, Peaches

Canned Fruit: mandarin Oranges, pears, etc...

Beans: Black, White, Kidney

Veggies, Carrots, Peppers, Onion, Tomatoes, zucchini, squash, Corn, etc...

Cheese: Goat, Feta, Pepper Jack, Cheddar...

Crushed Chips: Wanton, Tortilla, Bagel....

Braised Carrots and Fennel

By Rachael Ray

6 large carrots, peeled

2 large bulbs fennel

1 large onion

1 teaspoon sugar

Salt

2 tablespoons extra-virgin olive oil

3 tablespoons chopped dill

3 tablespoons chopped chives

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Green Beans with Caramelized Red Onions

By eatingwell.com

1 tablespoon extra-virgin olive oil
3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each
1 pound green beans, trimmed
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1/4 teaspoon salt
Freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.

Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted, plus more for the preparing the pan

2 tablespoons packed dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch freshly grated nutmeg

Freshly ground black pepper

1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Garlic Mashed Potatoes

Potatoes

Heavy Cream

Butter

Fresh Minced Garlic

Salt and Pepper

Dill or/ and Basil (fresh if you can)

Cut up potatoes and boil. When they are done, drain and blend with mixer then add butter and heavy cream enough to make them nice and creamy then add seasonings and garlic.

Oven Fries

Thinly chop potatoes

Oil (olive)

Bake 450 until golden brown. Take out and season with Garlic salt and basil.

Hash Brown Potato Casserole

By Grandma Moselle Morey

2 Lb frozen hash browns

¾ c diced onion

1 tsp salt

¼ tsp pepper

1 c cream of chicken soup or mushroom

16 oz sour cream

8 oz shredded sharp cheese

Thaw potatoes. Mix all ingredients together. Put in 9X13 pan. Bake for ½ hour @ 400 or 350 for 1 hr. Freezes well after baking.

Greek Salad

Tomatoes chopped in large wedges

Red onion thinly sliced or wedges

Green peppers chopped in large wedges

Feta cheese

Olives sliced

Capers

Italian dressing

Mix all together.

Asian Slaw

¼ c rice-wine vinegar

2 TBS teriyaki marinade

2 TBS Sugar

1 TBS sesame oil and soy sauce

2 tsp minced hot chile peppers

Whisk together until sugar is dissolved.

6 c finely shredded Napa cabbage

1 red pepper sliced thin

2 cucumbers thinly sliced

3 scallions, chopped

1 c cilantro leaves

2 TBS toasted sesame seeds

Mix everything but cilantro and sesame seeds to dressing. Refrigerate 1 hr. Toss with cilantro and seeds and serve.

Tomato Mozzarella Salad

Cherry Tomatoes

or sliced Tomatoes

Fresh mozzarella balls or sliced

Italian dressing

Fresh Basil

Mix together. Serve.

Gulliver’s Creamed Corn

2 (20 oz) pkg frozen corn

1 c whipping cream

1 c milk

1 tsp salt

6 tsp sugar

pinch of white or cayenne pepper

2 TBS melted butter

2 TBS flour

Combine all ingredients, except butter, in pot and bring to boil. Simmer 5 min. Blend butter with flour, add to the corn, mix well and remove from heat.