1/2 pound tubetti, ditali or other small pasta
2 quarts chicken stock
4 garlic cloves, thinly sliced
5 ounces baby spinach
Salt and freshly ground pepper
4 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Extra-virgin olive oil and lemon wedges, for drizzling
Cook the pasta in a pot of boiling salted water until al dente. Drain well.
In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
From Food & Wine
1 box (16 oz.) rotini pasta
1 cup prepared Good Seasons Italian Dressing Mix
1 cup cherry tomatoes, halved
1 green pepper, sliced
1 cup pepperoni, cut into quarters
8 oz. Mozzarella Cheese, cubed
1/2 cup sliced green onions
1/2 cup pimento-stuffed green olives, sliced
1/4 cup Parmesan Cheese
1/2 Tbsp. garlic salt
1/2 Tbsp. dried oregano leaves
1/2 Tbsp. dried basil leaves
1/2 Tbsp. parsley
Cook and drain pasta according to directions on box, rinse with cold water.
Chop all vegetables, pepperoni and cheese.
Layer one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives. Sprinkle with 1 tablespoon seasoning blend.
Repeat layers 2 times.
Top with cheeses. Pour Italian Dressing over Salad.
Cover with plastic wrap and place in refrigerator for at least 2 hours. Toss gently just before serving.
From Kraft Recipes
8 thick bacon slices
1 pt. cherry tomatoes, halved
1/4 cup Kalamata Olive Vinaigrette
Table salt and pepper to taste
2 romaine lettuce hearts
1/3 cup loosely packed fresh basil leaves
4 hard-cooked eggs, peeled and quartered
4 ounces Gorgonzola cheese, coarsely crumbled
Table salt and pepper to taste
Kalamata Olive Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup finely chopped kalamata olives
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon sugar
Table salt and black pepper to taste
Whisk together olive oil, kalamata olives, vinegar, basil, oregano, garlic, and sugar. Add table salt and black pepper to taste.
From Southern Living
1 pound ground chicken
1 small sweet onion, diced
1 can (15.25 ounces) whole kernel corn, drained
1 can (14.5 ounces) diced tomatoes with jalapeno peppers
1 can (15 ounces) kidney beans, drained & rinsed
1 can (15 ounces) pinto beans, drained & rinsed
1 envelope (1 ounce) ranch salad dressing & seasoning mix
1 envelope (1.5 ounces) taco seasoning
2 cups chicken broth
Toppings: diced avocado, sour cream, shredded cheese, crushed tortilla chips
In Dutch oven, cook the ground chicken & onion until no longer pink and the onion is soft & translucent; then drain.
Add in the remaining ingredients (minus the toppings) and bring to a boil. Reduce the heat & simmer for 20 minutes or until heated through.
Read more at http://thenymelrosefamily.com/2014/02/chicken-taco-soup.html/2#OcebBI7wYYeJq7cs.99
6 cups small broccoli florets
1/2 cup chopped celery
1/2 cup raisins or currants or dried cranberries
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
1 (3.75-ounce) package honey roasted sliced almonds
In a medium bowl, combine first 5 ingredients.
In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving.
From Food Network
1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper
Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.
From Martha Stewart
1 cup water
1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings
Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
From Food Network
1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 Tablespoon Olive Oil
1 whole Cut Up Fryer Chicken
8 cups Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 Tablespoon Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 cups Heavy Cream
1/3 cup Extra Virgin Olive Oil
4 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
Dice canned tomatoes and return them to their juice. Set aside.
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.
From Pioneer Woman
1 lb broccoli
12 oz package bow tie pasta
10 oz fresh spinach
1 pt cherry tomatoes, halved
1/2 cup chopped fresh basil
1/4 cup chopped parsley
1/3 cup toasted pine nuts
1 lb smoked turkey breast optional
Cut broccoli into 1 inch pieces – cook in boiling water to cover 1 minute. Drain and plunge into ice water immediately. Drain, pat dry, chill. Cook pasta according to directions. Drain, rinse with cold water and drain again. Combine pasta and vinaigrette – chill 2 hours or overnight. Remove stems from spinach, wash and pat dry. Combine spinach, pasta, broccoli (1 lb smoked turkey breast cut into thin strips optional), and remaining ingredients. Toss gently.
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup water
1 1/2 tsp salt
1 Tbsp. freshly ground black pepper
1 clove garlic pressed
Combine all ingredients in a jar – cover and shake.