Greco-Roman Pasta with Earthy Pesto

Greco-Roman Pasta with Earthy Pesto

Why not have the best of both worlds with strong Greek flavors and rich Italian pasta?

What you’ll need:

1 box spaghetti
2 c.  cherry tomatoes - halved
1 can halved blacked olives  
1 c. garlic stuffed olives – chopped
1 c. feta cheese crumbles
¼ c diced red onion
Chopped green onions for garnish
Red Onion- thinly sliced for garnish 

 Instructions:

Boil pasta as directed on box.  Drain pasta and toss with 2 T. olive oil. Set aside and chill. Cut tomatoes, onion, and olives, put in bowl and set aside.  While pasta chills, make pesto (recipe below).  After pasta has chilled, toss all ingredients together and serve.
We suggest slicing the red onion on a mandolin to get the thinnest slices possible.

Pesto

¾ c. toasted pine nuts
2 large bunches fresh basil
¼ t. garlic paste
½ c shredded parmesan cheese
Salt & Pepper – to taste
1 c. Olive oil – add extra oil until proper consistency is reached.

Combine all ingredients in blinder and blend until a cake batter like consistency is reached. Add more olive oil if necessary.

Try making this dish with no or low-fat ingredients to create a great low-fat dish. Also adding sliced grilled chicken breast or steak transforms this side to a healthy main dish.

BA’s Southwest Salad with Spicy Ranch Dressing

 BA’s Southwest Salad with Spicy Ranch Dressing

For something other than the normal tossed salad, try this spicy salad with simple homemade dressing

What you’ll need:

Salad
3 large hearts of romaine - chopped
1 can small black beans - drained and rinsed
1 can sweet yellow corn – drained and rinsed
1 c. shredded cheddar cheese

1 8oz container fresh mild salsa
Red Onion- thinly sliced for garnish

Dressing

1 c. sour cream
1 c. Ranch Dressing
2 T. Taco Seasoning

Instructions:

 Start salad by putting chopped lettuce in large shallow bowl. Next layer the remaining ingredients in order given above atop lettuce bed.  Finish salad with dressing.

Try topping salad with tortilla strips for added crunch.
We suggest slicing the red onion on a mandolin to get the thinnest slices possible.