Ingredients:
1 lb spaghetti
2 cups spinach
1 cup vegetable broth
½ cup grated Parmesan cheese
¼ cup butter
½ cup milk

Instructions:
Cook the spaghetti according to package instructions.

In the meantime, steam the spinach briefly until just wilted. In a small pan, heat the vegetable broth. Transfer spinach and broth into a blender. Add milk and Parmesan cheese and blend thoroughly until smooth.

Place the cooked spaghetti in a big serving dish and toss with the butter. Add the spinach sauce and combine.

Serve immediately!  Serves 4 to 5 people.

What You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.
Spread the pine nuts in an even layer on a cookie sheet.
While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.
Remove the pine nuts and set aside to cool slightly.
Dump the pasta into the bottom of the prepared Dutch oven.
Pour the water over the pasta and stir to make an even layer.
Scatter the onion slices over the pasta then add the cheese.
Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.
Pour the vinegar into the pan.
Add in the mushrooms and pine nuts.
Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.
Bake 45 minutes or until the pasta is tender.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal.  Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time:  approximately 10 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Ingredients:

2 Idaho potatoes, scrubbed and patted dry
2 tsp butter, unsalted
Black pepper

Instructions:

Preheat the oven to 375ºF.

Place the potatoes on a baking sheet and prick them all over with a fork. Bake in the oven for about 1 ½ hours or until the skin is beautifully crisp.

Take them out of the oven and cut a long oval shape out of the top of the potatoes. Scoop out the flesh and set aside for another use. Add 1 tsp of butter to each potato skin and bake in the oven for a further 5 minutes. Sprinkle with pepper and serve immediately.

2/3 cup honey
1 tsp salt
8 sweet potatoes, sliced
½ cup butter, melted
Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

In a large bowl, mix honey, butter and salt thoroughly. Add the sweet potato slices and stir until coated. Place sweet potatoes into the greased baking dish and pour liquid from the bowl over the potatoes.

Cover and bake in hot oven for about 30 minutes. Baste frequently.

Serves 8.

What You Need:

1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper

How to Make It:

Preheat oven to 400 degrees.

Brush the squash with the canola oil.  Place the squash meat side down on a rimmed cookie sheet.  Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.  Remove from the oven and allow cooling enough to handle.  Reduce the oven temperature to 300 degrees.

Once the squash has cooled enough remove the meat from the skin with a
spoon.  Place the meat in a food processor or blender.  Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the
puree for a later use.

Break the eggs into the puree.  Pour in the half and half and syrup.  Add the salt and pepper and stir to incorporate all the ingredients together well.

Lightly spray a ceramic baking dish with a non stick cooking spray.  Spread the puree mixture into the prepared baking dish.  Fill a larger pan half full of water.  Place the ceramic baking dish into the water bath.

Bake 50 minutes or until the custard is set and a knife inserted in the center
comes out clean.  Cool slightly before cutting and serving.  Makes 6 servings.

Sprinkle the top with a little cinnamon before serving. This makes a great
dessert also.

What You Need:

1/2 C barbecue sauce
1 tsp. yellow mustard
1 (28 oz.) can pork and beans
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (4 oz.) pkg. Cheddar cheese, shredded
1 (10.8 oz.) can buttermilk biscuits
2 tbsp. cornmeal

How to Make It:

Preheat oven to 350 degrees.

Place the barbecue sauce and mustard into a large saucepan over medium high
heat.  Pour in the pork and beans including the juice.  Add the garbanzo beans and kidney beans and stir to mix all the ingredients together.  Gently stir in the shredded cheese.  Bring the mixture to a rapid boil and then remove from the heat.

Spray a large casserole dish with a non stick cooking spray on the bottom only.
Place the bean mixture into the prepared casserole dish.  Separate the biscuits and cut each biscuit into quarters.  Place the cornmeal in a small bowl.  Roll each biscuit quarter through the cornmeal to lightly cover.  Arrange the biscuits on top of the casserole.

Bake 25 minutes or until the biscuits are a golden brown.
6 Servings

Casseroles made with biscuit toppings need to be assembled quickly while the
filling is still hot. The heat from the filling cooks the biscuits from the bottom while
the oven heat cooks them from the top.

Ingredients:
1 small onion, diced
½ c celery, diced
10 oz broccoli, cut up in florets (you can also use frozen broccoli)
1 can cream of mushroom soup
1 cup Minute Rice (uncooked)
¼ lb Velveeta cheese
¾ stick butter

Instructions:
Preheat oven to 350 degrees F. Grease 8” square casserole dish.

In a large skillet, melt the butter and sauté the onions and celery, until the onions are translucent. Add the rest of the ingredients and stir until the cheese starts melting.

Pour mixture into the greased casserole dish and bake in the oven for about 40 minutes.

This is a very easy rice dish to make. Serve immediately with a tossed salad.

Serves about 6.