Green Goddess Pasta Salad

This pasta salad is light, healthy, full of flavor and crunch. The fusilli whole grain pasta gives it a chewy satisfying bite. I love this salad on a warm spring day on the back porch with a tall glass of iced green tea. Perfection!

Ingredients

1 lb. of whole grain fusilli, cooked al dente and drained

1 medium zucchini, sliced and cut in half

1 medium yellow squash, sliced and cut in half

1 cup of freshly shucked peas

2 cups of fresh spinach

1 tub of store bought basil pesto

3/4 to 1 cup of fresh goat cheese

salt & pepper to taste

Directions

Cook your pasta. When your pasta is almost finished add your freshly shucked raw peas to the boiling water. Let them cook for 1 minute. Drain your pasta and peas and place them in a large bowl. Add your sliced zucchini and yellow squash, spinach, pesto, and goats cheese. Season with salt and pepper. Mix lightly and serve warm or cold.

Enjoy!

Rigatoni with Caramelized Onions in Gorgonzola Sauce

This dish is creamy, and rich, perfect for a special date night or an anniversary dinner. I love serving this dish with a big green salad with lots of fresh vegetables. The boldness of the caramelized onions along side with the creamy gorgonzola makes this dish a hit. Impress your sweetheart with this savory meal.

Ingredients

2 Tbs. olive oil

3/4 cup heavy cream

4 oz. hard gorgonzola, crumbled

2 large yellow onions, sliced

1/2 pound rigatoni

button mushrooms, quartered

1 cup of freshly grated parmesan cheese

sliced grilled chicken

1 Tbs. of freshly chopped rosemary

salt and pepper to taste

Directions

Marinate your chicken breasts over night in your favorite marinade. I use a rosemary vinaigrette. Grill and let rest. Slice and set aside. Cook your pasta just a little bit under so it will finish cooking in the sauce. In a frying pan over medium high heat add olive oil. Saute your onion slices until caramelized. This takes about 20 minutes. In a saucepan heat the cream over medium low. Do not let your pan get to hot. Add the gorgonzola, stir to melt. Once your pasta is cooked, drain do not rinse. Return pasta to the pot, put the pot back over medium low heat. Add your sauce to the pasta. Mix throughly. Add your onions, and parmesan, and sliced grilled chicken to the pasta, mix. Garnish with fresh rosemary. Serve immediately.

Enjoy!

Tuna Melt

Spring is coming and I am in the mood to eat lighter and healthier. Here is an easy yummy sandwich recipe that could be served for dinner or lunch. I love the sharpness of the cheese, mixed with rich tuna and crisp, crunchy bread, in this hearty melt, healthy and satisfying.

Ingredients

1 large can of white tuna, packed in water

2 Tbs of Real mayonnaise

1 Tbs of sweet relish

salt and pepper to taste

Whole grain bread, 2 slices

Fresh ripe tomato

Extra sharp cheddar cheese

Directions

In a large bowl mix your drained can of tuna with your mayonnaise, and sweet relish. Season with salt and pepper to taste. Meanwhile toast your bread in a toaster, set aside. Thinly slice your tomato and cheese. I use two slices of tomato and cheese for each slice of bread. Spoon a large mound of tuna on each slice of bread. Top with cheese and tomato slices. Place your tuna melts on a cookie sheet and broil under a broiler until the cheese is melted and bubbly. Serve hot.

Enjoy!

Fresh Basil Gnocchi

This dish is rich, elegant and very comforting. A little Basil Gnocchi goes a long way. I like to serve it when the weather is a little cold and you can cozy up to a roaring fire with a small bowl of this decadent dish and a glass of red wine. Yum!

Ingredients

1 package of gnocchi

1/2 cup of chicken stock

1 cup of heavy cream

3 cups of freshly grated parmesan

6 cloves of garlic, chopped

3 Tbs of basil pesto

Fresh basil, julienned

Salt and pepper to taste

Directions

In a medium saucepan bring your chicken stock to a slight simmer. Add your chopped garlic, cream, pesto, and salt and pepper. Bring this mixture to a slight boil over medium high heat. Add your cheese one cup at a time stir until all the cheese is melted. Let this mixture cook until it becomes slightly thicker, about 10 minutes. Meanwhile cook your gnocchi according to package. When your gnocchi is finished cooking spoon sauce over your pasta and top with extra parmesan and fresh basil.

Enjoy!