1 pound of fettuccine
1/3 cup olive oil
4 garlic cloves
2 tabl. bread crumbs
1/4 cup finely chopped almonds
1 1/2 pounds tomatoes- diced
1/2 cup coarse chopped basil
salt

1. Bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente. Drain and set aside.
2. In a very large non-reactive skillet, combine 1/4 cup of the oil, the garlic, bread crumbs and almonds and cook over moderate heat, stirring until the mixture is golden, about 3 minutes.
3. Stir in the tomatoes, basil and the remaining 1 table. plus 1 tea. oil and cook 1 minute to blend. Toss the cooked pasta in the sauce until well coated and heated through, about 2 minutes. Season to taste with salt and serve immediately.

This is a super dish!

see ya
amy

One of my housemates came up with this recipe and I love it. It’s quick and easy and you don’t have to be terribly precise about the measurements — just use as many sprouts as you have around.

1 lb gnocchi
1-4 cups sprouts
pesto (hopefully some you put in the freezer this summer)
fresh parmesan

1. Bring a big pot of water to a boil.
2. Add the brussel sprouts and when they are almost tender (2-5 minutes) add the gnocchi to the same pot.
3. It’s all done when the gnocchi float to the top (1-2 minutes).
4. Drain, smother with pesto, top with parmesan and enjoy!

From Rollie
Makes 4 servings

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 cup lemon vinaigrette salad dressing
2 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.

Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Lemon Vinaigrette
Makes 1 cup

1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 clove crushed garlic
1/2 medium shallot, minced
1 teaspoon prepared mustard
1 pinch salt
Ground black pepper to taste

In a small bowl, whisk together olive oil, lemon juice, garlic, minced shallot and prepared mustard. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Adapted from Food Day

1 1/4lb Italian Sausage
1 1/2 cups dry white wine (divided)
1 T olive oil
1 large onion, chopped
1 bunch of green garlic or scapes, chopped
1 T chopped fresh rosemary
2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
8 oz arugula

Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.

Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.

To serve, spoon hot mixture over the arugula.

1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.