Indian Butter Chicken

I wouldn't even begin to pretend that any of the "ethnic" recipes I use are authentic in any way, but I do love me some fake ethnic food.  Especially Indian food.  I have loved Indian food ever since I first tried it back in college when I was dating my now-husband.  (Of course I should disclose that I'm a big wimp when I comes to spiciness so I always have to have mine on the very mild side.)  For several years, I only ever got to have Indian food at the very small handful of restaurants in our little college town and we definitely didn't get to those often enough.  I was a little afraid of trying to make it myself, but I wanted to be able to have it more often.  As luck would have it, a friend invited us over and made Indian food.  She gave me her recipe, we found an Indian market in town, and the rest is history...now I have several Indian recipes in my regular rotation and this is one of my favorites.

Indian Butter Chicken

Number of Servings: 6
Time to Prepare: 50 minutes

• 1 Tbsp olive oil
• 1 medium onion, diced
• 1 Tbsp minced fresh ginger
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1 tsp chili powder
• 4 cardamom pods
• 1/2 tsp coriander
• 1 (6 oz) can tomato paste
• 2 cups chicken broth
• 3/4 cup half and half
• 1 1/2 pounds chicken breast, cut into 3/4" chunks
• 1/2 tsp pepper
• 1 tsp salt
• 3 Tbsp butter
• chopped cilantro (garnish)

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom pods, and coriander. Cook, stirring constantly, for another minute.
Add tomato paste and chicken broth. Stir until the mixture is smooth, then add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 15-20 minutes, until the chicken is cooked through and the sauce has slightly thickened.

Cut the butter into chunks and stir into the sauce until melted. Remove cardamom pods. Serve the chicken and sauce over hot rice. Garnish with chopped cilantro.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, ginger, jalapeno, garlic, cilantro

Creamy Tuscan Pasta with Grilled Chicken

This delicious from-scratch pasta sauce tastes like something you slaved over all day, but it comes together in less than 30 minutes.  Added bonus, it's a really beautiful looking sauce, especially when topped with the grilled chicken (cell phone camera really doesn't do it justice....)

Creamy Tuscan Pasta Sauce with Grilled Chicken

Number of Servings: 6 to 8
Time to Prepare: 25 minutes

• 1 pound farfalle
• 4 Tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp dried basil
• 8 oz cream cheese, softened and cut into small pieces
• 8 oz jar sun-dried tomatoes, rinsed, drained, and chopped
• 2 cups milk
• 6 oz Parmesan cheese, grated (about 2 cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 4 chicken breasts
• salt & pepper to taste

Cook pasta according to package directions.

In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring until the mixture is smooth (it will take a few minutes). Stir in the sun-dried tomatoes.

Add the milk gradually, about 1/4 cup at a time, stirring quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Continue cooking (and stirring) until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.

Season chicken with salt and pepper and grill over medium high heat for a few minutes per side, until cooked through.  Cut into thin slices.

Serve sauce over cooked farfalle, topped with grilled chicken slices.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic

Cumin and Lime Roasted Sweet Potatoes

The cilantro and lime on these sweet potatoes really gives them a bright, fresh flavor.  You can adjust the amount of lime juice to your taste (I like a lot of lime so sometimes I add extra).  I really like to serve this as a side with Mexican or Indian food--the flavors of the cumin and lime go particularly well with those types of food, but really it can go with just about anything. 


Cumin and Lime Roasted Sweet Potatoes

Number of Servings: 4
Time to Prepare: 1 hour 15 minutes

• 2 large sweet potatoes, peeled and cut into 1/2" cubes
• 1 medium onion, coarsely chopped
• 1 Tbsp vegetable oil
• 2 tsp cumin
• 1 tsp paprika
• salt
• 2 Tbsp lime juice, divided
• 1/4 cup chopped cilantro

Preheat oven to 425 degrees.  Grease a baking sheet and set aside.

Toss sweet potato and onion with oil.  Sprinkle with cumin, paprika, and salt to taste.  Toss to coat.  Spread the potatoes and onions on the prepared baking sheet and sprinkle with 1 Tbsp lime juice.

Roast for 45 minutes to 1 hour, tossing halfway through.  Remove from oven and sprinkle with remaining lime juice and chopped cilantro.

Source: slightly adapted from vegetariantimes.com
Produce Used: Sweet potato, onion, lime, cilantro

Hoisin Chicken Rice Bowls

I originally tried this recipe because I had some hoisin sauce I wanted to use up.  Now I keep hoisin sauce in the house just so I can make this.  There's a little bit of chopping to be done, but once that's out of the way this comes together in a flash.  And with the lettuce, rice, chicken, and veggies, it has everything you need for a full meal.  If we're not having company, I usually don't even bother making a side with this (maybe I shouldn't admit to that).

Hoisin Chicken Rice Bowls

Number of Servings: 4
Time to Prepare: 30 minutes

• 1 Tbsp vegetable oil
• 1 large bell pepper, diced small (red makes it the prettiest, but really any color works)
• 10 oz baby bella mushrooms, diced small
• 2 cloves garlic, minced
• 2 chicken breasts, diced small
• 1 (8 oz) can water chestnuts, drained and diced small
• 4 tsp teriyaki sauce
• 1/4 cup hoisin sauce
• 3 cups cooked rice
• romaine lettuce
• thinly sliced green onion
• sesame seeds

Heat oil over medium high heat in a large saute pan. Add bell pepper and mushrooms and saute for 5-6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6-8 minutes, stirring ocassionally, until cooked through. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.  (If you want it a bit more saucy, you can add in an additional 2 Tbsp hoisin and 2 tsp teriyaki sauce.)
  
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and green onion.

You can also serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Source: very slightly adapted from Mel's Kitchen Cafe
Produce Used: Bell pepper, mushrooms, garlic, romaine, green onion

Tex-Mex Enchilada Casserole

This is a great enchilada casserole--the tortillas are toasted beforehand so they don't get soggy, you can easily sub vegetable broth for chicken broth and make this a vegetarian meal, and it easily doubles into a 9x13 pan if you're feeding a crowd.  Oh, did I forget to mention it's DELICIOUS?  I've had my fair share of enchilada casseroles and this is definitely my favorite--it's the only recipe I use.

Tex-Mex Enchilada Casserole

Number of Servings: 4
Time to Prepare: 1 Hour 10 Minutes

• 7 corn tortillas, cut into thirds
• 1 Tbsp butter
• 1 small onion, diced
• 1/2 bell pepper, cored, seeded, and diced
• 1 medium jalapeno pepper, cored, seeded, and diced small
• 1/2 cup frozen corn
• 1 clove garlic, minced
• 2 Tbsp flour
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1 1/4 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 Tbsp lime juice
• salt
• pepper
• 8 oz (about 2 cups) shredded Cheddar Jack cheese
• chopped cilantro

Preheat oven to 350 degrees F. Lightly coat an 8x8 or 9x9 baking dish with nonstick spray and set aside.

Arrange the cut tortillas in a single layer on a large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes. (Leave the oven on.)

While the tortillas bake, melt the butter in a large 12-inch nonstick skillet over medium heat. Stir in the onion, bell pepper, jalapeno, corn, and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin, and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans and lime juice and season with salt and pepper.

Line the bottom of the greased baking pan with 1/3 of the baked tortillas (it's okay if they don't cover the bottom completely). Layer with 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheese. Repeat that process again twice more, ending with the cheese.

Bake the casserole until hot and bubbly, about 30 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Bell pepper, jalapeno, onion, corn, garlic, lime, cilantro

Brazilian Lemonade

Guys, I love specialty drinks.  Back in my working-away-from-home days, I was known at the office for always getting the fancy drinks when we went out to lunch.  Italian sodas, frozen tiramisu (the best thing Olive Garden ever did), virgin pina coladas, the list goes on and on.  I've heard people (including my husband) say that they don't like to drink their calories.  Well I do.  Load me up with liquid calories, please.  Anywho...this recipe is one of those delicious beverage concoctions that I could never pass up.  If you've been to Tucano's before, you probably know what this is about.  So much goodness in such a little glass.  And if you don't know, let me just warn you that despite being called lemonade, it is made with limes.  I know....just roll with it.

Brazilian Lemonade

Number of Servings: 4 (but you'll want more, I promise)
Time to Prepare: 10 Minutes

• 6 cups cold water
• 1 cup sugar
• 4 limes (look for ones with smooth, thin skin)
• 6 Tbsp sweetened condensed milk

Mix cold water and sugar until sugar is dissolved.

Wash limes with soap & lime to get any wax or pesticide residue off the rind. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.  Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Discard the remaining pulp. Repeat with rest of the limes and sugar water.

Stir in sweetened condensed milk.  Taste it and add a little more of the milk if the lemonade is not sweet enough.  Serve over crushed ice.  (This doesn't really keep that well so I wouldn't recommend making it in advance.  Luckily it comes together really quickly--especially if you prep the sugar water and cut the limes in advance.)

Source: Our Best Bites
Produce Used: Limes

Mango Quinoa Salad

This quinoa salad is loaded up with goodies: avocado, mango, black beans, and more.  It is great as part of a light summer dinner, but it is still hearty and filling.  It is best when it has had some time to sit in the fridge for an hour or two so the flavors can really develop, so make it ahead of time and your dinner prep just became super easy!  Switch out the chicken broth for vegetable broth and it's vegetarian, too.

Mango Quinoa Salad

Number of Servings: 4 to 6
Time to Prepare: 30 minutes

• 3/4 cup quinoa (uncooked)
• 1 1/2 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 large mango, diced
• 1 medium avocado, diced
• 1/2 pint cherry or grape tomatoes, quartered
• 4 green onions, white & green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 Tbsp apple cider vinegar
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

In a medium saucepan, bring quinoa and chicken broth to a boil.  Reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.  Set aside and allow to cool while you prep the other ingredients.

In a large bowl, combine combine the cooked quinoa, black beans, mango, avocado, tomatoes, green onion, and cilantro and toss.

In a small bowl, whisk together vinegar, oil, lime juice, salt, and pepper.  Pour on top of the salad and toss to coat.  Chill for at least one hour before serving.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Mango, avocado, grape tomato, green onion, cilantro, lime

White Bean & Tuna Salad

This is a nice light salad that is great for summer.  It works perfectly for either lunch or dinner. (Or a mid afternoon snack.  Does anybody else religiously eat a snack around 3 p.m. or is that just me?)  We really liked eating it in pita pockets with a little bit of lettuce, but you could use it as a veggie dip, eat it with crackers, make it into a wrap, toss it onto a tortilla with some cheese for a quesadilla...the possibilities are endless!

White Bean & Tuna Salad

Number of Servings: 6 to 8
Time to Prepare: 20 minutes

• 1/2 cup chopped red onions
• 3 Tbsp lemon juice, divided
• 3 (5 oz) cans of tuna, drained
• 2 (15 oz) cans of Great Northern beans, rinsed and drained
• 3 Tbsp dried parsley or 1/2 cup chopped fresh parsley
• 1/4 cup salsa
• 1 tsp lemon zest
• 1/2 tsp black pepper
• salt and olive oil to taste

In a small bowl, sprinkle the red onions with some of lemon juice and let sit for 5 minutes (this will tone down the 'bite' of the onion a bit).

In a medium mixing bowl, toss the tuna and beans together gently.  Add the parsley, salsa, remaining lemon juice, lemon zest, and pepper.  Mix to combine.  Add salt to taste.  If the salad seems a bit dry, add in some olive oil.  (You can also add more lemon juice to taste if desired.)

Serve in pita pockets with some lettuce (or however you want).  This salad is great served right away, but is also really good after being refrigerated a few hours (or overnight) when the flavors have really had a chance to meld.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Red onion, lemon, parsley

Orange Ricotta Chocolate Chip Pancakes

We don't buy ricotta super often, but when we do we buy an obscenely large container at Costco.  Then I use about 1/8 of it on the recipe I wanted it for and I spend the next two weeks trying to find ways to make sure it doesn't go to waste.  Hence discovering this recipe.  I wasn't sure if I would love it, but I figured it was worth trying and it would use up some of that pesky ricotta.  After making it, I definitely foresee us buying ricotta a lot more in the future.  Honestly, I don't know exactly what the ricotta does in the pancake, but the combination of flavors here is just fun.  Unique yet somehow classic.  And these were definitely a hit with the toddler.  He scarfed them down like nobody's business.

Orange Ricotta Chocolate Chip Pancakes

Number of Servings: 4 to 6 (about 15 to 20 small pancakes)
Time to Prepare: 25 minutes

• 1 1/4 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp sugar
• 2 tsp orange zest
• 1 cup ricotta cheese
• 1 egg
• 2 egg whites
• 1/2 cup orange juice
• 1 Tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and orange zest.  Stir to combine and set aside.

In another medium bowl, whisk together ricotta, egg, egg whites, orange juice, canola oil, and vanilla.  Gently fold this mixture into the dry ingredients until the flour is all moistened.  Stir in the mini chocolate chips, but do not over mix.  The batter will be thick.

Heat a griddle to medium heat.  Spray with cooking spray.  Drop about 1/4 to 1/3 cup of batter onto the hot griddle.  Cook the pancakes until browned on the underside and beginning to set.  Flip and cook on the other side.  Continue until all batter is gone.  Serve with butter and syrup, if desired.  (I tend to be a little sugar crazy, but honestly I found these to be just great without syrup.)

Source: slightly modified from two peas & their pod
Produce Used: Orange

Baked Eggs with Mushrooms

We discovered baked eggs semi-recently and we are in love.  You can do so many fun things with them and then you just pop them in the oven.  No worrying abou3t flipping them over at just the right time, no trying not to break the yolk when you flip it, and no dry eggs.  Plus, we make them in individual ramekins so I can cook the husband's for a little less time and mine for a little more time (he likes runny yolks, I most definitely do not).  This was the first baked eggs recipe we tried and while we have tried other good ones, we definitely keep coming back to this one.  It has kind of a classic feel to it, but still some fun flavor.  Give it a try!

Baked Eggs with Mushrooms

Number of Servings: 2 to 4
Time to Prepare: 25 minutes

• 1 Tbsp butter
• 8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/2 tsp thyme
• salt
• pepper
• 4 eggs
• 1/3 cup shredded cheese (Gruyere, Swiss, Munster, extra sharp Cheddar...do something fun!)
• 2 Tbsp cream, divided
• 4 slices French bread (or similar)
• olive oil
• kosher salt
• 1 clove garlic, halved

Preheat oven to 400 degrees.

Melt the butter in a medium saute pan over medium high heat.  When the butter is foaming, add the mushrooms and sprinkle generously with salt and pepper.  Cook until tender, about 7 minutes, stirring occasionally.  During the last 2 minutes of cooking, stir in the minced garlic and thyme.

Grease 4 (6 to 8 oz) ramekins.  Divide the mushrooms evenly between the dishes.  Crack one egg over each mushroom and sprinkle salt and pepper. Divide the cheese evenly among the four dishes and sprinkle on top of the egg.  Drizzle 1/2 Tbsp cream over each egg.  Bake until whites are set, about 8 to 10 minutes (a couple minutes longer if you want your yolk cooked through).

While the eggs are cooking, brush both sides of the bread slices generously with olive oil.  Sprinkle lightly with kosher salt.  Cook on a skillet or grill pan over medium high heat for a couple minutes on each side, until it's crisp and golden.  Rub one side of each toast with the cut edge of the halved garlic clove (the more you rub it, the more garlicky it will get, so rub accordingly).  Serve warm with the baked eggs.

Source: slightly adapted from Yahoo Shine
Produce Used: Mushrooms, garlic

Cheesy Crescent Slices

Ok, I know some people have a thing about rolls that come out of a can, but seriously, I love Pillsbury crescent rolls (and no, this post is not sponsored in any way...I'm definitely not that cool).  Costco only has them at certain times of year like Easter and Thanksgiving so whenever we see them there, we can't resist.  For some reason, we only buy them at Costco...I don't know, we're weird like that.  Something about being forced to buy in bulk makes me feel less guilty about buying so many?  Whatever it is, I always get embarrassingly excited when those special times of year come around.  To me, the best thing about crescent rolls is all the fun things you can do with them.  Honestly, we rarely ever just cook them up and them plain.  This is just one of many great examples of what you can do with crescent rolls.  And it's a fun alternative to garlic bread, bread sticks, etc.

Cheesy Crescent Slices

Number of Servings: 4
Time to Prepare: 25 minutes

• 1 (8 oz) can Pillsbury crescent rolls
• 3 oz (about 3/4 cup) shredded Cheddar cheese
• 3 oz (about 3/4 cup) shredded Monterey Jack cheese
• 1 oz (about 1/4 cup) shredded Mozzarella cheese
• Italian seasoning

Preheat oven to 375 degrees.

Unroll crescent rolls and place on an ungreased cookie sheet.  Press into a 12"x8" rectangles, making sure to seal perforations.

Spread Cheddar and Monterey Jack cheeses down one long side of the dough.  Fold the other half over the cheese and pinch the edges to seal.  Sprinkle the Mozzarella on top and top with Italian seasoning. (I was fresh out of Mozzarella this time so I just used more of the Cheddar Jack shredded mix I get from Costco...super easy and made this a 3 ingredient recipe.  Bonus!)

Bake for 12 to 15 minutes.  Cut into 1" wide slices and serve warm.

Recipe Source: slightly adapted from Pillsbury.com

Tuna Melts

You may or may not remember in a previous post I mentioned never having had tuna casserole growing up.  I also never had tuna melts.  When my husband suggested making tuna melts recently and I informed him I had never had a tuna melt, he was shocked and appalled.  I'm always up for trying something new and seeing as how we have ridiculous amounts of tuna in the pantry, I decided to go for it.  These definitely did not disappoint.  The key to making these babies really shine is to pick the right bread.  A nice, rustic artisan loaf will complement the tuna perfectly.  My husband called these "restaurant ready."  Now that's a big win in my book!

Tuna Melts

Number of Servings: 6
Time to Prepare: 20 minutes

• 2 (5 oz) cans albacore tuna, drained
• 1/2 small red onion, minced and soaked in cold water for 5 minutes, then drained
• 1 stalk celery, minced
• 1/2 tsp dried parsley
• 1/3 cup mayonnaise
• 1 Tbsp coarse ground mustard
• 2 Tbsp lemon juice
• black pepper to taste
• olive oil
• 12 slices bread (I used this recipe)
• butter or margarine
• sliced sharp white cheddar cheese

In a medium bowl, toss tuna with red onion, celery, and parsley.  Add the mayonnaise, mustard, and lemon juice.  Stir to combine.  Season with pepper to taste.

Drizzle a skillet with a  little olive oil and brush to coat.  Heat the skillet over medium heat.  Spread butter or margarine on one side of the bread.  On the non-buttered side of the bread, spread some of the tuna mixture, top with sliced cheese and a second slice of bread, buttered side out.  Cook on the skillet until the bread is golden brown, flip and cook the other side.

Source: slightly adapted from foodnetwork.com
Produce Used: Red onion, celery, lemon

Classic Tomato Soup

One of the meals I remember best from my childhood was grilled cheese sandwiches with Campbell's tomato soup.  Simple, but classic and heartwarming.  Eating this soup was like a little taste of childhood, only better because it's made from scratch instead of coming from a can. (Not to belittle soup from a can...it definitely has its time and place.)  We have a tomato basil soup recipe that we have loved for several years, but as soon as he tasted this soup, my husband said it was definitely the best tomato soup recipe I've made.  Can't argue there!  It is thick and hearty, with a touch of creaminess and goes great with a nice rustic bread.

Classic Tomato Soup

Number of Servings: 3 to 4
Time to Prepare: 30 minutes

 

• 2 (14 oz) cans diced tomatoes
• 1/2 cup chicken broth
• 1 1/2 Tbsp butter
• 1/2 onion, chopped
• 1 bay leaf
• 1 tsp brown sugar
• 1 Tbsp flour
• 1 Tbsp tomato paste
• 1/2 tsp salt
• 1/2 tsp baking soda (this helps cut the acidity of the tomatoes)
• black pepper
• 6 Tbsp heavy cream

In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 1 1/2 cups. Set the liquid and the tomatoes aside.

Melt the butter in a 3 quart saucepan over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.

Stir in the flour and the tomato paste. Cook, stirring constantly, for 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, salt, and baking soda (it will fizz up a bit). Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.

Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with pepper. Serve warm.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion

Pesto Bowties with Feta & Tomatoes

Confession time: I don't really love tomato-based sauces (like marinara sauce).  This is a little sad for my lasagna-spaghetti-pizza loving husband so I do make red sauces every once in a while, but mostly I'm on the lookout for other pasta sauce options.  Alfredo sauce is always delicious, but it can be heavy and of course with all that butter, cream, and cheese, it's not the healthiest option out there.  So I've started collecting "alternative" pasta recipes.  This one is particularly great for summer--light, quick & easy, and served cold.  It's a great side dish or even works as a lighter main dish (especially if you add some chicken into it).

Pesto Bowties with Feta & Tomatoes

Number of Servings: 4
Time to Prepare: 20 minutes

• 1/2 pound bowtie pasta
• 1/3 to 1/2 cup basil pesto
• 3/4 pint grape or cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• olive oil, as needed

Cook the pasta according to the package directions.  While the pasta cooks, half or quarter the tomatoes (depending on how small you want them).

Drain the pasta and place in a medium serving bowl.  Stir in the pesto and gently mix to coat the pasta.  Toss with tomatoes and feta, then season with salt and pepper.

Cover and refrigerate up to an hour before serving.  If the pasta seems dry, you can stir in olive oil to moisten it.

Source: slightly modified from Mel's Kitchen Cafe
Produce Used: Grape Tomatoes

Sweet Potato and Carrot Soup with Cheddar

This brightly colored soup is definitely a kid pleaser around here.  Both my 3-year-old and my 1-year-old can't get enough.  And what with it being loaded up with sweet potatoes and carrots, it's not half bad in the good-for-them department either.  Of course, anything with sweet potatoes is a big win for me and when you throw sharp cheddar in on top of that, how can you lose?

Sweet Potato and Carrot Soup with Cheddar

Number of Servings: 4
Time to Prepare: 60 minutes

• 1 Tbsp butter
• 1/2 medium onion, diced
• 1 1/2 cups diced carrots
• 2 1/2 cups peeled and diced sweet potato (1 rather large sweet potato will do it)
• 1/2 cup apple juice
• 2 cups chicken broth (use vegetable broth for a vegetarian soup)
• 1 cup shredded sharp cheddar cheese (the sharper the better...the flavor of a mild cheese won't come through very well)
• 1/4 cup half and half
• 2 Tbsp lemon juice
• kosher salt
• black pepper

In a large dutch oven or pot, heat butter or oil over medium heat, and then add onions, carrots, and sweet potatoes. Let sauté about 5 minutes.

Add the apple juice and cook until it is mostly absorbed. Add the broth and bring to a boil. Reduce heat, and let simmer, covered, until vegetables are very soft (about 20-30 minutes, depending on how small you've diced them).

With an immersion blender, blend soup until smooth (or carefully transfer it to a traditional blender and puree in batches, before returning it to the pot).

Add shredded cheese, stirring occasionally, until fully melted and combined. Stir in half-and-half and lemon juice. Add salt and pepper to taste.

Source: slightly adapted from spoonful.com
Produce Used: Onion, carrot, sweet potato, lemon