Pasta is one of those foods that much like bread, you can add almost anything to it and it will end up tasting good. The combinations of veggies, cheese and maybe a sprinkling of meat or seafood are endless and ensure that you can have a pasta night, every week. It also comes together quickly, in fact, mac & cheese may even take a little longer to make…

This dish came to be from a fridge drawer with some veggies that needed to be used and a pantry full of half-full boxes of pasta. (Spring cleaning is in full effect in my household!) It was a perfect way to get in some vegetables and whole grains, all while enjoying a satisfying meal.

Spring Vegetable Pasta

  • 2 cups whole-grain pasta
  • 1 Tbsp olive oil
  • salt, pepper & red pepper flakes
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 white onion, chopped
  • 1 bunch asparagus, cut into 1″ long pieces
  • 3 cloves garlic, minced
  • 4 cups arugula
  • parmesan cheese

Cook pasta as directed, set aside. Heat olive oil in large pan and add onions, peppers and asparagus. Cook for about 4 minutes. Add garlic, pasta and arugula, seasoning with salt, pepper and red pepper flakes. Sprinkle with parmesan cheese shavings if desired.

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toasted chickpeas & chorizo over spinach

I swear this man can make anything sound good. I love his down-to-earth, yet exciting recipes like the lentils with curried tarka I made a while back. I actually can’t believe I don’t have “How To Cook Everything” yet, but the vegetarian version is on my Amazon wish-list. I paged through a copy and loved

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pina colada

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I had one item in mind when a Groupon for Surdyk’s came through my inbox. Duck Confit. This seemingly quite-common creature is quite pricey and we’ve been eyeing it up for a few months now so I knew just what I wanted to do with it. A pizza was made, much like the one we

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warm winter-vegetable salad

This salad enabled me to try two new veggies that had been on my list for quite some time: parsnips and celery root. I was initially attracted to this recipe because I had been wondering how to make parsnips and celery root exciting. I love my sweet potatoes as much as anyone but other root veggies

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greetings from california

I’m in sunny California, Anaheim to be exact for Natural Products Expo West. One if the biggest food shows in the world and I am clearly in food heaven! While it is a stressful, busy time for me, I love planning for a big event and love seeing and trying the newest foods out there.

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