Lala's Macaroni Salad

Ingredients:

• 1 pound elbow or ditalini pasta
• 1 1/4 cups of mayonnaise
• 1/3 cup red wine vinegar
• 1/8 cup sugar
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• Salt & Pepper to taste
• 2-3 plum tomatoes seeded & diced
• 1-2 celery stalks diced
• 1/2 red onion finely diced
• 1/2 orange bell pepper diced
• 3/4 English cucumber seeded & diced

Directions:

• Cook the pasta two minutes less than package directions
• In a large bowl whisk together the mayo, vinegar & all the dried herbs
• Add all the veggies to the large bowl with the wet ingredients 
• Drain the pasta and let cool to room temperature before adding to the bowl

Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.

Stuffed Peppers

Ingredients

2 (15 oz) cans tomato sauce (no salt added)

2 small zucchini, grated

1/4 cup mint, finely chopped

1/2 cup asiago cheese, grated, plus more to top

2 cloves garlic, minced

S&P

1 tablespoon EVOO

3 oz pancetta, diced and browned

2 cups chicken stock

1 cup rice

6 bell peppers (red, orange, yellow)

Directions

Preheat oven to 400 degrees.

Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).

At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.

Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers.

Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.

A Cool Cucumber Salad

Ingredients

2 English cucumbers, seeded and thinly sliced

1 red onion thinly sliced

1.5 tablespoons of salt

1.5 tablespoons white wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh dill

Directions

In a colander put the cucumbers and onions and add the salt. Mix to combine. Let stand in the colander to drain for 20 minutes. Then rinse with cold water. Dump the cucumbers and onions on to a clean dish cloth and pat dry thoroughly.

In a medium mixing bowl whisk the vinegar, sugar and dill. Add the cucumber mixture into the bowl and stir to combine.

Meatloaf with Sauteed Veggies

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 large red onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon chili paste
• S&P
• 2 jumbo eggs
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup finely chopped fresh parsley, save some leaves for garnish
• 1 lb ground beef
• 1 lb ground pork
• 1 cup panko
• 1/4 cup fresh grated pecorino romano
• 1/4 cup fresh grated parmegianno reggiano
• 1/2 cup + 1/2 cup of ketchup
• 1/4 + 2 tablespoons balsamic vinegar
  

Directions

Heat oil in a large skillet. Add the veggies, garlic, chili paste with S&P to taste and cook for 5 minutes. Set aside to bring down to room temperature.

Whisk the eggs and herbs together in a large mixing bowl. Then add the meat, panko, cheeses, 1/2 cup of ketchup, 2 tablespoons balsamic vinegar and the veggies. Thoroughly fold the mixture together. Mold into a loaf and put on a baking sheet covered with foil.

Whisk the rest of the ketchup and balsamic vinegar together in a small bowl. Brush the mixture all over the meatloaf. Cook at 425 for 75 minutes.

Gilled Yukon Potatoes with Rosemary Lemon Vinaigrette

Ingredients
5 Yukon gold potatoes
1 tablespoon lemon zest
2 lemons juiced
5 garlic cloves minced
1 tablespoon dijon mustard
1 teaspoon course ground mustard
2 tablespoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
fresh ground pepper
1/2 cup extra virgin olive oil
1/4 vegetable oil

Directions
Put the potatoes in cold water in a medium sized pot. Bring to a boil for 15 minutes. Drain and cool. Cut into halves then quarters.

For the dressing put lemon zest, juice, garlic, mustards and herbs into a blender and pulse. Then slowly add the olive oil so it all combines.

Coat the potatoes in the vegetable oil and grill on high for 5 minutes. Then flip and cook an additional five.

Pour the dressing all over the potatoes and serve.

Super Simple Speedy Orzo Salad

Ingredients

1 lb orzo pasta

5 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1/4 cup minced red onion

1 cup grape tomatoes cut in halves

3 oz feta cheese cubed

1/4 cup fresh basil chiffonade (that just means cut into ribbons)

S&P to taste

Directions

Cook pasta to package directions - drain, cool with cold running water and transfer to a large bowl. Combine all other ingredients...yes that's it!