Veggie Pasta Primavera

This is a recipe Andy came up with on the fly to make for friends who just had a baby. We had some summer squash and chard from our CSA that we thought would be great with pasta. I might be able to get Andy to be a little more specific on ingredient amounts, but this is just kind of the way he cooks!

• 1/2 - 3/4 lb mini penne pasta
• 2 small zucchini
• 2 medium yellow neck squash
• oregano
• garlic, minced
• olive oil
• salt
• pepper
• swiss chard, chopped finely
• 1/2 pint light whipping cream
• 2 tbsp butter
• 1/4 cup parmesan, plus more to top if desired
• 1/4 cup light sour cream or plain yogurt
• 2 cups frozen peas

Cook pasta according to package directions, set aside. Cube zucchini and squash, toss in pan with oregano, garlic, olive oil, salt and pepper, saute 10-15 min or until soft. Allow to cool, chop more finely if desired. In the same pan, cook the swiss chard until it wilts, set aside. Mix cream, butter, parmesan, and sour cream in a small sauce pan, bring to a light simmer for 5 minutes. Mix pasta, veggies, cream, and peas in a large bowl until pasta is coated. Add more salt, pepper, oregano, or garlic powder if desired. Pour into a casserole dish and top with parmesan. Bake 30 min at 350.

Tuscan Potato Salad

From the West End Community Church cookbook, courtesy of my friend Shannon.

• 3 pounds new potatoes (cubed)
• 2/3 cup grated parmesan cheese
• 1 cup ricotta cheese
• 4 cloves garlic, pressed
• 1/2 red onion (very thinly sliced)
• 1/2 cup olive oil
• 6 Tbsp red wine vinegar
• 1/2 cup parsley, fresh (chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Cook potatoes until soft and drain. While potatoes are still hot, add the remaining ingredients. Can be served warm or chilled.

Spicy French Potatoes

From the West End Community Church cookbook

• 3 white potatoes, washed and cubed
• 2 sweet potatoes, peeled and cubed
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp basil
• 1/2 tsp cayenne pepper (optional)
• salt and pepper to taste

Coat baking sheet with non-stick spray. Combine all ingredients and toss well to coat. Bake in single layer at 475º for 20 minutes. You can use whatever spices you like and have on hand. You can also use all sweet potatoes or all white if you prefer.

Crash Hot Potatoes

From The Pioneer Woman Cooks

• new potatoes or other small round potatoes
• olive oil
• kosher salt
• pepper
• rosemary, or other desired herbs

Bring a pot of salted water to a boil. Add potatoes, cook until they are fork tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on sheet leaving room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. Rotate 90º and mash again. Brush the tops of each potato generously with olive oil.

Sprinkle potatoes with salt, pepper, and herbs. Bake at 450º for 20-25 minutes or until golden brown.

These even taste good cold!

Schnitzel Beans

• 2 cans green beans
• 1 Tbsp bacon bits, or chopped bacon
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 1 large onion, sliced in rings
• garlic salt

Mix all ingredients in a medium pot. Cover and simmer one hour or longer.

Cauliflower in Cheese Sauce

• 2 cups cauliflower
• 1 Tbsp margarine
• 1 Tbsp flour
• dash pepper
• 1/2 cup milk
• 1/2 cup shredded cheese

In a saucepan cook cauliflower, covered, in a small amount of boiling water for 8-10 minutes. Drain, remove from pan.

In the same pan, melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thick and bubbly. Add cheese, stir until melted. Stir in cauliflower.

This sauce would work well on any vegetable, really. We've used it on broccoli and cauliflower.