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Christa Holland-Anderson
Aug 14, 2009, 2:40:18 PM8/14/09
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Hello all, I have been remiss in my duties of sending recipes. My apologies. I'll try to make up for it this week! Please feel free to send any recipes that you love to the group.
I highly recommend buying the August issue of Cooking Light. I have found several delicious recipes in there. The two recipes below are from there.
Cavatappi with Bacon and Summer Vegetables
Cooking Light
8 oz. uncooked cavatappi
4 slices center cut bacon, chopped
2 t. olive oil
1 c. chopped onion
1 clove minced garlic
1 medium zucchini or summer squash, quartered lengthwise and cut into 1/4 in. slices
1 c. fresh corn (about 2 ears)
1 pint grape tomatoes
1/2 c. shaved Parmigiano-Reggiano cheese, divided
1/4 c. chopped basil leaves
1/2 t. salt
1/4 t. black pepper
Cook pasta, drain.
Cook bacon in a large nonstick skillet over medium-high heat, 5 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan, saute 2 minutes, stirring occasionally. Add zucchini or summer squash, cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 c. cheese, basil, salt and pepper. Toss to combine. Sprinkle with remaining cheese.
Toasted Pita Salad
Cooking Light
2 6-inch pitas, split in half horizontally
3 c. chopped tomato
1 1/2 c. peeled, seeded, chopped cucumber
1/4 c. chopped red onion
1/4 c. chopped oregano
2 T. chopped parsley
2 T. lime juice
1 t. cumin
1/2 t. salt
1/2 t. pepper
1.2 t. honey
Preheat oven to 350. Place pitas on a baking sheet and bake for 10-15 minutes or until crisp. Cool completely and break into small pieces. Combine tomato and next 4 ingredients in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Top with pita chips.
Enjoy!
I highly recommend buying the August issue of Cooking Light. I have found several delicious recipes in there. The two recipes below are from there.
Cavatappi with Bacon and Summer Vegetables
Cooking Light
8 oz. uncooked cavatappi
4 slices center cut bacon, chopped
2 t. olive oil
1 c. chopped onion
1 clove minced garlic
1 medium zucchini or summer squash, quartered lengthwise and cut into 1/4 in. slices
1 c. fresh corn (about 2 ears)
1 pint grape tomatoes
1/2 c. shaved Parmigiano-Reggiano cheese, divided
1/4 c. chopped basil leaves
1/2 t. salt
1/4 t. black pepper
Cook pasta, drain.
Cook bacon in a large nonstick skillet over medium-high heat, 5 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan, saute 2 minutes, stirring occasionally. Add zucchini or summer squash, cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 c. cheese, basil, salt and pepper. Toss to combine. Sprinkle with remaining cheese.
Toasted Pita Salad
Cooking Light
2 6-inch pitas, split in half horizontally
3 c. chopped tomato
1 1/2 c. peeled, seeded, chopped cucumber
1/4 c. chopped red onion
1/4 c. chopped oregano
2 T. chopped parsley
2 T. lime juice
1 t. cumin
1/2 t. salt
1/2 t. pepper
1.2 t. honey
Preheat oven to 350. Place pitas on a baking sheet and bake for 10-15 minutes or until crisp. Cool completely and break into small pieces. Combine tomato and next 4 ingredients in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Top with pita chips.
Enjoy!
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