• Calabacitas Casserole with Polenta and Cheese
• Green Risotto with Fava Beans
• Grilled Cheddar and Fennel Sandwiches with Curry Mayo
• Grilled Salmon with Strawberry, Mint and Cucumber Salsa
• Grilled Shrimp with Mango, Lime and Radish Salsa
• Grilled Wild Salmon with Rosemary Anchovy Dressing
• Halibut With Tarragon And Blood Oranges
• Italian Broccoli Rabe Grinder
• Lemony Chicken Pan Roast with Zucchini and Feta
• Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
• Pasta with Chicken, Curly Endive, and Blue Cheese
• Poblano and Mushroom Tacos
• Ratatouille
• Spaghetti with Braised Kale
• Steamed Artichoke
• Sweet Potato Ravioli with Brown Butter
• Tomatillo Stuffed Red Peppers
• Turkey Cobb Sandwich
• Yams with Toasted Spice Rub
• Zucchini Linguine

courtesy of Foodnetwork

we heart interns!

Ingredients
3 tablespoons extra-virgin olive oil
2 cups corn kernels
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley


Method

1. Preheat oven to 500 degrees F.
2. Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

courtesy of allrecipes.com

By: DJFoodie "I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!"

Ingredients
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste


Method

1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

courtesy of Gourmet

How good does this sound? Here are some tips - - try using garlic if shallots aren't around - try sautéing the fennel - you can also add some sliced apples for a yummy crunch. Thanks Chris!

Ingredients
2 tablespoons finely chopped shallot
2 teaspoons curry powder
1 teaspoon vegetable oil
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 lb extra-sharp Cheddar
1/4 cup very thinly sliced fennel bulb (quartered lengthwise and cored before slicing)

Method

1. Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
2. Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
3. Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

courtesy of Culinary School of the Rockies

This is a cool and flavorful salsa for a grilled summer dinner. For best results, prepare the salsa 1-hour ahead of time. Tip: The general rule for cooking fish is that it takes about 10 minutes total cooking time for each inch of thickness of the fish.

Salsa Ingredients
1 Seedless cucumber, finely chopped
1 Scallion, thinly sliced
1 Tbs. Fresh mint, cut into thin strips
3 - 4 Tbs. Rice wine vinegar
2 cups Fresh strawberries, hulled and diced

Sauce
1 stick Butter
1 clove Garlic, finely chopped
1 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Lemon juice

6 Six-oz salmon fillets

Method

1. In a bowl, mix the cucumber, scallion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in the strawberries.
2. For the grilling sauce, melt butter with the garlic in a small saucepan. Stir in the honey, soy sauce and lemon juice. Cook for 2 minutes over low heat.
3. Brush the salmon with the sauce. Place on the grill, cook for approximately 4 - 5 minutes. Turn the salmon and brush with the sauce on the other side. Cook for another 4 - 5 minutes. Brush the salmon again with the sauce just before it finishes cooking.
4. When fish is done, place on a large platter and top with the salsa.

courtesy of Food Network

Ingredients
12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black peppe

Salsa
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Method

1. In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
2. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

courtesy of The Kitchen

Ingredients
4 6-oz wild salmon fillets-skin on but scaled (If you do not like to eat the skin leave it on for cooking and then remove it helps maintain the moisture in the fish.)

Sauce
2 tbsp fine chopped rosemary
12 anchovy fillets or one small can
juice of 2 lemons
1/2 cup extra virgin olive oil

Method

1. In the bowl of a food processor finely chop the rosemary then add the anchovy fillet. Slowly add the oil while the motor is running (it really is the same technique as making a salad dressing) until you have a smooth paste. Now add the lemon juice, and the sauce is finished. You can make this a few hours ahead and let the flavors evolve.
2. 1/2 hr before you want to cook, season your fish with salt and pepper and a small amount of olive oil. This helps the flavor penetrate the fish.
3. Then place your fish skin side down if you want to eat the skin, otherwise place it with the skin facing up on the grill and walk away. Do not be tempted to touch it. After about 3 minutes, try and turn the fish. If it is still sticking, leave it on for a couple more minutes. When it is ready it will let you turn it. Again leave it on the second side. It should only take a couple of minutes.
4. When it is cooked serve with anchovy dressing a squeeze of fresh lemon.

courtesy of New York Times

30 min

Ingredients
2 halibut steaks (about 1 pound total weight)
Coarse salt and freshly ground pepper to taste
Flour for dredging
1 tablespoon olive oil
1 to 2 blood oranges 4 blood-orange sections, skinned and cut in half
1 tablespoon fresh tarragon leaves
1 tablespoon unsalted butter, cut into pieces

Method

1. Season the halibut steaks with salt and pepper and dredge them lightly with flour. Heat the olive oil in a saute pan and saute the steaks until barely flaky, about five to six minutes on each side, depending on the thickness of the steaks.
2. Meanwhile, squeeze about half a cup of juice from the oranges and reserve four sections, peeled with the pith and membrane removed. Remove the steaks from the pan. De-glaze with orange juice and tarragon leaves. Stir in butter and spoon sauce over the fish. Place the orange segments on top and serve.

courtesy of arch on allrecipes.com

"A favorite Italian grinder growing up found only in fine traditional Italian restaurants." Cook's Notes Soak the broccoli rabe in clean, cold water before cooking to be sure to remove any grit. The key to cooking these is they need to be tender, (like cooked spinach) simmering covered until tender is the key once they've reduced in size.

Ingredients
1/2 cup extra-virgin olive oil
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/2 cup diced pepperoni
2 bunches broccoli rabe (rapini), trimmed
salt, to taste
4 hard Italian rolls, split
8 slices provolone cheese

Method

1. Heat olive oil in a deep saucepan over medium heat. Stir garlic into the oil; cook and stir until softened but not browned, about 1 minute. Add the crushed red pepper and pepperoni; cook and stir to blend flavors, about 1 additional minute.
2. Stir in the broccoli rabe, coating the leaves well with oil. Cover and cook until broccoli rabe is fully wilted and soft, about 15 minutes. Season with salt.
3. Place a piece of cheese on cut side of each roll; fill with the broccoli rabe mixture. Serve warm.

courtesy of Food and Wine

This is a fantastic oven-to-table meal that combines supercrispy chicken with zucchini, lemon and warm feta cheese. F&W’s Grace Parisi calls it a "Greek-inspired pan roast."

Ingredients
1/4 cup extra-virgin olive oil
8 bone-in chicken thighs (2 1/2 pounds)
Salt and freshly ground pepper
1 1/2 pounds small zucchini, halved lengthwise and cut into 1/2-inch pieces
1 large lemon, cut into eighths
1/2 cup pitted kalamata olives (about 2 ounces)
2 garlic cloves, thinly sliced
1 tablespoon chopped oregano
1/4 pound feta cheese, cut into 3/4-inch cubes

Method

1. Preheat the oven to 450°. In a large nonstick skillet, heat the oil. Season the chicken with salt and pepper, add it to the skillet, skin side down, and cook over high heat, turning once, until golden and crisp, about 6 minutes.
2. Transfer the chicken to a large roasting pan, skin side up. Pour off half of the fat in the skillet. Add the zucchini, lemon and olives to the skillet and cook over high heat, stirring once, until the zucchini and lemon are lightly browned, about 3 minutes. Stir in the garlic and oregano and season with salt and pepper.
3. Transfer the contents of the skillet to the roasting pan, spreading the vegetables around the chicken. Roast for 25 minutes, or until the juices run clear when the chicken is pierced with a knife.
4. Preheat the broiler. Scatter the feta on top of the chicken and zucchini and broil for 1 to 2 minutes, until lightly browned.

courtesy of epicurious.com

Low-fat and low-cal, this dish tastes lively and bright!

Ingredients
1 blood orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice

2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

Method

1. Using small sharp knife, cut peel and white pith from orange.
2. Working over small bowl, cut between membranes to release segments.
3. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend.
4. Season salsa to taste with salt.
5. Heat oil in heavy medium skillet over medium-high heat.
6. Sprinkle fish with salt and pepper.
7. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
8. Place 1 fillet on each of 2 plates.
9. Spoon salsa atop fish and serve.

courtesy of Bon Appétit, January 2007

Prep: 25 minutes

Ingredients
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)

Method

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
3. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.

courtesy of The Bon Appétit Test Kitchen

Ingredients
2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
Chopped fresh cilantro
Crumbled feta or Cotija cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Method

1. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
3. Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.

courtesy of Our Dearest Matthew

Ingredients
1 lb of Yellow Onions, chopped
3 cloves Garlic, crushed
2 lb Yellow squash, and or Zucchini chopped
1 Red Bell Pepper
1 lb Eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes (or equal amount of high quality canned tomatoes, chopped)
1/4 cup olive oil
Salt to taste
1 Bay Leaf
1 cup Basil chopped
½ tsp dried Chili Flakes
Fresh ground pepper to taste

Method

1. Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat.
2. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted.
3. Remove the eggplant from the pan and onto a platter to drain.
4. Follow the same steps with the Squash in 1/4 cup oil, then add it to the platter with the eggplant.
5. Add another 1/4 cup olive oil to the pan and onions, bell pepper, garlic and chili flakes. Cook for 5 to 7 minutes,
6. until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy.
7. Return the eggplant and zucchini to the pan. Season with salt and pepper and let the ratatouille cook slowly for about
8. 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together.
9. Serve by itself, over pasta, or even creamy polenta!

courtesy of http://www.bonappetit.com

Ingredients
1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

Method

1. Rinse kale. Drain; transfer to bowl with some water still clinging.
2. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
3. Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

courtesy of

Simple and delicious steamed artichokes. Serve these with any number of dipping sauces. Our favs are a melted butter, garlic and lemon or a aioli (garlic mayo). You will need a pan with a steamer insert.

Ingredients
2 whole artichokes
1 lemon
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Method

1. Fill the pan with just enough water to cover bottom and a few slices of lemon. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
2. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

courtesy of Epicurious.com

Sweet Potato Ravioli Ingredients
1 1/2 pounds sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
1/4 teaspoon ground nutmeg
48 square wonton wrappers
2 large egg whites, beaten until foamy


Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme
Chopped toasted pecans (optional)

Method

1. Pierce potatoes all over with fork. Bake potatoes until soft throughout. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
2. Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
3. For brown butter sauce: Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
4. Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.

courtesy of Recipe.com

Ingredients
4 med. sweet red peppers
1 c. chopped onions
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tbsp. balsamic vinegar
1 c. diced green pepper
1 c. tomato puree
1 c. cooked brown rice
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper
1 1/4 lb. tomatillos
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. chopped tomatoes
1 tbsp. minced fresh cilantro
1/2 tsp. balsamic vinegar

Method

1. Broil the red peppers about 5 inches from the heat until charred on all sides. Let stand in a closed brown bag until cool enough to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact.
2. In a large frying pan, cook the onions, garlic and oregano and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes. Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep warm.
3. Remove the paper husks from the tomatillos. Drop the tomatillos into boiling water. Cook for 5 minutes or until they change color to olive drab. Drain and puree. Set aside.
4. In a 2 quart saucepan, cook the onions and garlic until soft, about 5 minutes. Add the tomatillo puree and cook over low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few minutes.

courtesy of Ms. Martha Stewart

Ingredients
3 slices applewood-smoked bacon
1/2 ounce (1 tablespoon) unsalted butter, softened, plus more for roll or bun
1 brioche roll or hamburger bun, split
1/4 ripe avocado
1 teaspoon crumbled blue cheese, such as Roquefort
2 thin slices tomato
4 thin slices cooked turkey


Method

1. Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
2. Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered side down, in skillet, and cook until golden brown, 1 to 3 minutes.
3. Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
4. Melt butter in a skillet over medium heat. Add egg, and cook, until white is set, about 1 1/2 minutes. Gently flip egg, and cook until yolk is runny in center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
5. Place turkey and egg on top of tomato. Top with remaining half of roll or bun, and serve immediately.

courtesy of Michael Chiarello

Yams Ingredients
4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt


Toasted Spice Rub
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Method

1. Preheat oven to 375 degrees F.
2. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
3. Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.
4. Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.

courtesy of Squidoo.com

Zucchini Linguine is delicious when served for dinner with Toasted Garlic Bread. Mangia!

Ingredients
1 One pound package Linguine
2 medium sized Organic Zucchini, sliced thin
4 medium sized fresh Organic Tomatoes, seeded and chopped
1 medium sized Organic Onion, chopped
1/4 cup fresh Organic Parsley, chopped
3 Tablespoons Olive oil
3 Organic Garlic cloves, minced
1 Teaspoon dried basil
1 teaspoon dried oregano
Salt and Pepper to taste
Grated Parmesan to season

Method

1. Cook Linguine by following the directions on the package.
2. Heat Olive oil in large skillet over medium heat.
3. Add garlic and cook until slightly brown. (approximately 15 seconds)
4. Add Zucchini and Onion Stir-Fry until tender-crisp. (Approximately 5 minutes)
5. Add Tomatoes, Parsley, Basil, Oregano and salt and pepper and cook an additional 5 minutes.
6. Toss the Linguine with the Zucchini mixture in a large bowl, gently.
7. Top with grated Parmesan.