Foods Recipes

1 tablespoon vegetable juice

2 small Japanese eggplants -- cut crosswise into 1

1 large red bell pepper -- cut into 4 or 5 larg

1 large green bell pepper -- diced

2 medium zucchini -- cut into 1/2-inch ch

1 small sweet potato -- peeled and diced

1 large onion -- coarsely chopped

5 garlic cloves -- minced

1 1/2 cups fresh basil leaves -- chopped

1/2 cup fresh mint leaves -- chopped

28 ounces canned tomatoes

2 teaspoons red wine vinegar

3/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

1/4 teaspoon red pepper flakes

12 ounces ziti -- or other tube-shaped

1. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. 2. Remove the large pieces of red bell pepper from the skillet and place

them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to pur 3. Return the pur

tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta. 4. Bring a large pot of water to a boil. Add the ziti and cook until al

dente, 10 to 12 minutes, or according to package directions. 5. Drain the pasta in a colander and transfer to individual dinner

plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.

8 oz Ziti or mostaccioli pasta

2 tb Olive oil

2 tb Balsamic vinegar

4 Cloves garlic, minced

1/3 c Thinly sliced fresh basil

1/2 c Pitted kalamata olives -OR-

4 oz Cn sliced & pitted black

-Olives, drained 1 ts Drained capers, optional

1/2 ts Crushed red pepper flakes

4 lg Tomatoes, halved crosswise

4 oz Goat cheese crumbled or

1/4 c Parmesan cheese

Salt & pepper to taste Cook pasta according to package directions. Meanwhile in a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture; toss well. Drain pasta and add to the bowl; toss well. Sprinkle with cheese if desired. Season with salt and pepper to taste. -----

1/2 pound whole wheat ziti or spirals -- *

1 1/2 cups diced mozzarella and provolone -- any proportion

1/4 cup grated Parmesan cheese

1/2 cup minced parsley

1 teaspoon dried basil

2 cloves garlic -- split

2 tablespoons oil (prefably at least part olive oil)

pepper

* Good with green fusilli.

Bring a pot of water to a boil, salt slightly, and cook pasta until jun tender, about 12 minutes. Meanwhile, combine cheeses, parsley, and basil.

Put split cloves of garlic in a small saucepan or heatproof measuring cup with oil and cook slowly over low heat until garlic is just brown. Discard garlic.

Drain pasta. Return to pot and toss with cheeses, herbs, and hot garlic oil.

Warm gently until cheese softens but still holds its shape. Season liberally with pepper.

Serves 4. (At our house, served 2 as a main course with a small salad.)

Robbie Shelton XXXJ77A 1/4 cup Olive Oil

1 1/4 pound Broccoli -- fresh (to 1 1/2)

2 tablespoon Butter

8 Parsley Sprigs -- leaves only

1/4 cup Parmesan Cheese -- grate fresh

2 lg Garlic Cloves -- mashed

1/2 teaspoon Black Pepper -- fresh ground

3/4 pound Ziti

Cut stems off broccoli and wash thoroughly. Chop parsley and garlic together. Steam broccoli in a little water in a covered saucepan for about 25 minutes. In another pot cook the ziti in boiling salted water for about 20 minutes. Combine olive oil, butter, parsley, and garlic. Stir to get flavor of garlic. Warm this sauce for 2 minutes, but do not cook or burn.

Drain broccoli and ziti as soon as cooked. Place both in the hot pot the ziti was cooked in and pour the sauce mixture over both. Sprinkle on the cheese and black pepper, stir, and serve immediately. Have a loaf of good Italian Bread and a bottle of Barolo. Instead of dessert, try a mixed rugola and dandelion salad with Italian Salad Dressing and a soft Brie and Bel Paese cheese.

This recipe is from "LEONE'S ITALIAN COOKBOOK."

1/2 c Shelled fresh peas (about

-1/2 lb unshelled) 1/2 lb Asparagus, trimmed, peeled

-and cut on the diagonal -into 1-1/2" pieces 8 tb Unsalted butter

1 1/4 c Heavy cream

1 Juice of lemon

1 ts Finely grated lemon rind

Salt Freshly ground white pepper 1/2 lb Ziti or tubular pasta

3 Hearts of Bibb or butter

-lettuce, separated into -leaves 1/2 c Freshly grated Parmesan

-cheese (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve. In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm. Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once. Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium. -----