Pesto Pasta From Jessica Sterling One box bowtie pasta One jar pesto Handful of pine nuts -Boil pasta according to box directions, drain -Add jar of pesto -Stir until mixed -Sprinkle with pine nuts -Serve Variation: Use homemade pesto
Homemade Pesto From Outi Gould 2 cups fresh basil (packed) 1/2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic 1 teaspoon salt 1/2 cup shredded Parmesan cheese 3 tablespoons softened butter Process everything but the cheese and butter in the food processor until thoroughly mixed into a paste. Add the cheese and butter and give it another whirl. Refrigerate in a covered container. Keeps well for a couple of days.
Carrot/Sweet Potatoes/Pumpkin Kugel From Adi Shacker Ingredients: 4 – 4 oz jars of baby food carrots/15 oz. sweet potatoes/pumpkin can 1/2 c. margarine/butter 1 cup sugar 1 cup flour 3 large eggs ¼ cup soy milk/regular milk Topping: 1/4 cup margarine/butter ¼ cup brown sugar 2 cups corn flakes Directions: Heat oven to 350 degrees and spray a 9 inchround pan/ 9X13 pyrex with cooking spray. Melt margarine in a pan or microwave. In a separate bowl mix carrots, melted margarine, sugar, flour, eggs and milk until smooth and pour into pan. With remaining margarine, mix brown sugar and corn flakes to coat. Sprinkle on top, bake uncovered for 1 hour.
Lentils-Spinach Stew From Adi Shacker Saute with 2 tbsp olive oil: 1/2 onion, chopped 1 cup carrots, chopped 1/4 cup celery, chopped Add: 2 cups of washed lentils (the small kind is the best) 1/2 teaspoon salt 8 oz. tomato sauce 32 oz. clear vegetable soup 5 oz. frozen spinach 1/2 cup cilantro spices of your choice (cumin, curry, paprika, pepper, hawaieg') Boil and simmer for at least an hour.