Creamy Tuna Pasta Salad

Ingredients:
1 (8 ounce) package small sea shell pasta
2 yellow squash, chopped
1 zucchini, chopped
½ cup chopped banana squash
1 (15 ounce) can kidney beans, drained and rinsed
½ (15 ounce) can canned corn
2 (6 ounce) cans tuna, drained
½ cup Italian-style salad dressing

Instructions:

Set a pot to boil, lightly salting and adding 1 tbsp of olive oil.
Add the pasta when at a boil, and cook al dente, about 6 minutes. Drain well.
Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes.
After salad is chilled, stir in dressing and serve.



Pasta A La Norma

Ingredients:
2 ½ tbsp olive oil
1 large eggplant, peeled and sliced
½ cup onion, sliced
1 ½ tsp garlic, minced
1 tsp oregano
2 tsp basil
1/8 tsp crushed red pepper
4 cups tomatoes, diced
Linguine, cooked
Grated aged ricotta or romano cheese

Instructions:

Pre-heat the oven to 425°.
Heat the 1 tbsp of olive oil in a skillet. Then brown the eggplant slices on both sides.
Place the eggplant on a sheet pan and bake for 15 minutes. Set aside.
Heat the other tbsp of olive oil in a saucepan and then add the onion and garlic, cooking until soft.
Add the oregano, basil, red pepper and tomatoes. Simmer for 20 minutes.
Toss in the eggplant and cooked pasta. While still hot, place in bowls and garnish with the cheese and serve.


Rotelle Pasta with Wild Mushrooms and Garlic

Ingredients:
4 cups Rotelle uncooked
½ cup onion chopped
1 clove garlic minced
½ cup Shiitake mushrooms chopped
½ cup Oyster mushrooms picked clean
1/3 cup Portobello mushrooms chopped
2 cups chicken stock
3 beef Bouillon cubes
Salt and pepper to taste
3 tbsp clarified butter
½ cup red wine

Instructions:

Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the onion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften.
Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.
Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and cover and simmer for 15 minutes.
When it's all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.


This dish is versatile and many different things can be added for extra flavor. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash, peppers, etc. Any types of mushrooms may also be substituted as you see fit.

Southwestern Lasagna

Ingredients:
1 pound Chorizo sausage
3 cups Tomatoes, crushed
2 Tablespoons Cumin
1 medium Onion, diced
2 cloves Garlic, minced
1 ½ cup Ricotta cheese
2 Eggs
1 pound Monterey Jack cheese
½ cup Mild green chilies, chopped
1 box Oven-ready lasagna noodles

Instructions:

Brown the sausage, drain, and set aside.
Add the tomatoes, cumin, onion, and garlic to a saucepan. Simmer until the onion is soft (about 45-60 minutes). Set aside.
Lightly whip the eggs and stir in the ricotta. Set aside.
Pre-heat the oven to 350°. Place 1/3 of the sauce in a large casserole dish.
Top with a layer of pasta. Top with the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack. Top with a layer of pasta.
Add the ricotta mix and top with a layer of pasta. Top with the remaining sauce and cheese.
Bake for 45-60 minutes or until the top is browned.