New bean mix

Pesto stuffed pasta

Stuffed pasta, with sauteed tomatoes, pine nuts, and broccoli.

Chicken noodle soup

Chicken, carrots

Canned Pears

Prepare pears by peeling, coring and halving them. To prevent browning, submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain. To prepare light syrup, combine 2-1/4 cups granulated sugar and 5-1/4 cups water in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down. Warm pears in syrup one layer at a time in a large stainless steel saucepan over medium-low heat until heated through, about 5 minutes. Pack hot pears into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool.

Spinach Kale Salad and Butter Chicken

Spinach, kale, beet green salad with sliced almonds, dried cranberries, and balsamic vinaigrette. Butter chicken with quinoa and kale blend.

Pork udon

Basic miso soup
8 cups water
1 1/2 teaspoons instant dashi granules (or sometimes chicken stock)
1/4 cup miso paste

I added a package of cooked udon noodles, 1/2 C. frozen spinach, 1 cooked sweet potato, peeled and sliced, leftover pork tenderloin brushed with BBQ sauce.

Roasted vegetable pasta

2 small zucchini
1 small group asparagus
28 oz can diced tomatoes
1/2 C. basil
Forward seasoning
garlic

Saute zucchini and asparagus and season heavily. Add diced tomatoes and basil to pan and cook long enough to warm. Add garlic and extra seasoning, stir to combine. Serve over linguini.

Roasted Poblano

Golden Beets

Butternut squash filled ravioli with diced tomatoes on top served with roasted golden beets. To roast beets, peel them like a potato, then cut into 1 inch cubes. Place cubes in a pan lined with tinfoil, spray with cooking oil, then season. Bake 400* /Broil *500 for 20-25 minutes until tender.

Meatball Soup

2 c. water
1 large can tomatoes
1 package frozen vegetables
1 package frozen (precooked) meatballs
1 box small pasta shapes

Combine water, tomatoes, vegetables, and meatballs in large stock pot. Bring to a boil.  Season with salt, pepper, garlic, whatever you like. One your meat and vegetables are not frozen, add 1.5 C. pasta, and boil for time specified on package.  Soup done as soon as 20 minutes.

Rosemary Pork Loin

1 pork loin (2 lbs or so)
olive oil
black pepper
rosemary

Bake at 400* for 30 minutes in Convection Oven or until internal temperature reaches 145*F.  I served mine with sweet potatoes and green beans.

Clam Bow ties

1 box bow tie pasta (I got the kind made out of vegetables)
1 package frozen little neck clams (sold in frozen fish cooler ~$9.00)
1 nice large tomato
few sprigs parsley
1 package fresh mushrooms (cut into pieces)
butter, white wine, black pepper, and garlic

In a colander, rinse your frozen clams.  They are fully cooked, but you have to rinse off the vegetable oil and ice crystals.  Use your vegetable steamer in your largest sauce pot (4qt if you have it).  Steam the clams until they start to open (5 minutes?). Remove from heat, and dump back in colander.  I don't like the fishy broth.  In your 9" skillet melt 3 tablespoons of butter and 1 tsp of garlic.  Use this to saute the mushrooms a little bit.  Season with pepper or lemon pepper.  Add the diced tomato and parsley with 1/4 C. white wine.  This will smell delicious!  Add the clams, and use a spoon to mix them around.  Serve over pasta.