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.
