PW's Penne a la Betsey: Made this, and everybody LOVED it! (The cookbook version of the recipe uses a 15oz can of tomato sauce and the whole box of pasta...we doubled garlic and added lots of freshly ground black pepper). It is a new favorite at our house! -MGK
pan seared brussels sprouts with cranberries and pecans... versatile with so many entrees AND the ingredients are available year-round (especially winter!) just used the sprouts cruising and almond slivers!
Spicy Roasted Vegetable Macaroni and Cheese 1 cup broccoli florets, chopped into small chunks 1/2 red pepper, diced 1 yellow squash, quartered and diced 10 baby carrots, sliced thinly 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.) 1/4 cup olive oil 1 garlic clove, minced 3 Tbsp. all-purpose flour 1 1/2 cups milk 2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese 1/2 tsp. crushed red pepper flakes 1/2 tsp. cayenne pepper Salt and pepper, to taste 2 Tbsp. panko breadcrumbs
Roasted Red Potatoes. Quarter the potatoes long-wise. Toss in olive oil, salt, pepper, and rosemary. Arrange potatoes in muffin tin as shown. Add garlic clove in the middle of the potato quarters. Add half a teaspoon of olive oil on top of each garlic clove. Bake 375 for 25 minutes! Enjoy.
summer vegetable pasta salad with squash, zucchini, tomatoes, onions, red peppers, & broccoli.
Best way to cook zucchini and carrots. AMAZING! The zucchini is good, but the carrots are out of this world good...they taste like sweet potato fries! [475 degrees / 20 min]
Italian Macaroni and Cheese Recipe; a delicious, extra cheesy take on traditional mac and cheese, this Italian Macaroni and Cheese recipe will have your entire family asking for seconds. Simply an outstanding Italian macaroni and cheese recipe.