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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
<hr>
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.
<hr>
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.
<hr>
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.<hr>

Mexican Vegetarian Casserole - by Susan Simon

2 15 oz can black beans, rinsed and drained
2 15 oz can tomatoes with green chilies
1 pkg frozen corn
1 8 oz container sour cream
3/4 jar safeway chipotle salsa
2 cups cooked brown rice
16 oz shredded cheese - cheddar or mexican blend
1 bunch green onions, chopped
1 can sliced tomatoes

Combine 1st 6 ingredients in a bowl - mix well

spoon into lightly greased 13-9" baking dish - mix in half of the cheese and 
stir well - sprinkle top with remaining cheese - sprinkle on green onions and 
olives - bake at 350 degrees for about 50 minutes.  Enjoy!

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Potluck Recipes