• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 cup risotto
• 1 1/2 cups chicken broth
• 2 boneless skinless chicken breasts
• 2 cups mushrooms, sliced
• 1/2 cup parmesian

Directions

Heat oven to 400.

Boil chicken.  Cut cooked chicken into bite size pieces and set aside.

In a dutch oven over medium heat, saute onion in olive oil for 2 minutes.  Add garlic and saute an additional 2 minutes.  Add risotto and saute an additional 5 minutes.  Add chicken broth and bring to a simmer.  Stir in mushrooms and chicken.  Top with parmesian.  Cover and cook in the oven for 30 minutes.

Directions
# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

* 1 package of Lasagna noodles
* 1 15 ounce container of Ricotta cheese
* 1 (or 2?) egg, beaten
* 2 tablespoons olive oil
* 1 onion, diced
* 2 cloves of garlic
* 1/2 cup of Parmesan cheese, grated
* 1 large ball of mozzarella, grated
* 1 jar of pasta sauce (Classico tomato-basil is good)
* 1/2 lb of ground beef
* 1 lb of ground pork
* 1 tablepoon (or more) red pepper flakes
* salt, pepper, basil and oregano to taste

Directions

Preheat oven to 350?F.

Cook Lasagna noodles according to directions on package.

Mix together Ricotta cheese and beaten egg. In a separate bowl, mix grated mozarella and parmsian.

Heat the olive oil in a large saute pan over medium high heat. Saute onion for 3 mintues, then add garlic and continue to saute for 2 more minutes. Add the ground beef and pork and saute until done. Drain excess fat. Add pasta sauce and red chili flakes to taste. Add additional spices if necessary.

Put 1/3 of the sauce in the bottom of a casserole dish. Place a layer of noodles on top. Spread 1/3 of the ricotta mixture on top. Sprinkle 1/3 of the grated mozzarella mixture on top. Repeat 3 times.

Bake, covered in tin foil, for 30 minutes. Remove the tin foil and continue to bake for an additional 15 minutes, or until the cheese on top is melted.

Ingredients

* 1 medium shallot, sliced thin
* 1/4 cup olive oil
* 3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
* Table salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons sugar, or to taste
* 1 tablespoon sherry, or red wine vinegar
* 3 large garlic cloves, sliced thin
* 1 pound farfalle (bowtie pasta)
* 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
* 4 ounced goat cheese, crumbled (about 1/2 cup)

Directions

Adjust oven rack to middle position; heat oven to 350.

In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

* 2 tablespoons olive oil, divided
* 2 chicken breasts
* 1 carrot, sliced
* 1 head of broccoli, chopped
* 2 cloves garlic, minced
* 12 ounces angel hair pasta
* 2/3 cup chicken broth
* 1 teaspoon basil
* 1/4 cup parmesian cheese, shredded

Directions

Cook pasta according to directions on package.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and cook for 5 minutes until done. Remove from skillet. Add remaining 1 tablespoon oil to the skillet. Add carrots and cook for 4 minutes. Add broccoli and garlic and cook for an additional 2 minutes. Add chicken broth, basil, parmesian and chicken to the skillet and simmer for 4 minutes over reduced heat. Serve chicken mixture over pasta.

* mozzarella
* tomatoes, sliced
* fresh basil leaves

Directions

Slice mozarella and tomatoes. Place on plate slightly layered, alternating between tomato and mozarella. Top with basil leaves.

* 1 pound spicy sasuage
* 2 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 6 cups cooked ziti
* 3/4 cup parmesian cheese
* 1/4 teaspoon salt
* 1/2 cup mozarella cheese, shredded

Directions

Preheat oven to 400?.

Cook pasta according to directions on the package. Drain.

Remove sausage from casings. In a skillet over medium heat, cook sausage until browned. Drain well and set aside.

Melt butter in pan over medium heat. Add flour. Gradually add milk, stirring with a whisk until smooth. Cook until thick, for about 8 minutes, then remove from heat.

Combine sauce, sausage, pasta, paremsian and salt in a large bowl. Spoon into an 11 x 7 baking dish coated with cooking spray. Sprinkle with mozzarella. Bake for 20 minutes.

Cooking Light Magazine

* 2 tablespoons olive oil
* 2 cups onion, diced
* 8 cloves garlic, minced
* 4 cups water
* 1 teaspoon rosemary, minced
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 cans (15.5 oz) chickpeas, rinsed and drained
* 1 can (14.5 oz) diced tomatoes, undrained
* 1-2 tablespoons balsamic vinegar
* 6 tablespoons parmesian cheese, grated

Directions

In a Dutch Oven over medium-high heat, saute onion and garlic in olive oil. Add water, rosemary, salt, pepper, chickpeas and tomatoes. Bring to a boil, then reduce heat and simmer 20 minutes, stirring frequently. Remove 4 cups soup and mash slightly. Return soup to the pot. Add the vinegar. Bring to a boil. Remove from heat. Serve with parmesian on top.

Cooking Light Magazine

* 3 tablespoons pine nuts
* 2 pounds roma tomatoes, cored and chopped
* 3 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup fresh basil, chopped
* 2 cloves garlic, minced
* 1/4 cup oil packed sun-dried tomatoes, drained (optional)
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 1/2 teaspoon red pepper flakes
* 1 pound fresh pasta

Directions

Cook pasta while preparing the pasta sauce.

Preheat oven to 300?. Spread pine nuts on a cookie sheet and toast in oven until slightly brown, about 10 minutes. Remove and set aside.

Increase oven heat to 400?. Toss Roma tomatoes with 1 tablespoon olive oil, salt and pepper. Roast in a shallow pan in the oven until skins are slightly browned, about 15 minutes.

In a saute pan over medium heat, saute garlic with remaining 2 tablesoons olive oil. Add tomatoes, sun-dried tomatoes (optional), pine nuts and basil. Stir in wine and chicken broth. Cook until liquid is reduced about half. Season with red pepper flakes.

Place pasta in a serving bowl and pour sauce over top. Sprinkle with basil and parmesian cheese.

Portland’s Palate, by the Junior League of Portland, Oregon