Mediterranean Penne Pasta Salad
May 12, 2001
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
Yellow wax beans partner with garlicky marinated mushrooms in this crunchy make-ahead salad. You can use green beans with, or instead of, the yellow ones.
Delicately infused with tea, this custard is cool, creamy and not too sweet.
This slow-cooker pork is tasty and versatile: You can make it for tacos, nachos, enchiladas and pulled pork on a bun. The filling can be made ahead and refrigerated for up to three days. Serve with sour cream to dollop over top.
Bean and ham soup is traditional in Mennonite cooking. A presoaking stage speeds up the cooking.
Think of this as a great flatbread pizza. It makes a lovely brunch or light dinner. Or cut into squares and serve as appetizers. You could use hot smoked salmon or trout instead of cold smoked. A sprinkling of drained capers is a nice addition.
This easy apple bar is just right for snacking or lunch boxes. Make the Brown Sugar Icing or simply sprinkle icing sugar over these spicy bars.
A glass of this traditional warm, spiced red wine is a great way to greet guests. Prepare it just before they arrive, to fill your house with the heady scents of the season.
