boil enough water for the servings to be cooked.
put pasta in and let boil having added a tblsp evoo and stir occasionally for 3 minutos.
turn heat to a much lower temp, stir occasionally again until when you fling a strand at the ceiling, it sticks.
strain and rinse.

Are you attending any BBQ's, picnics, or potlucks this summer? This recipe is easy and is a crowd pleaser at any event!

1 bag Le Macchiaioli Corn Pasta*
2 cups fresh salsa**
2 cans beans (black beans or chickpeas*), drained
1/2 cup fresh cilantro
1/2 cup good extra virgin olive oil*
Sea salt & fresh ground pepper*
*Available at All Things Italian
**Available at the Co-op or try to find Senorita's

Cook pasta until al dente (about 6 min), drain, allow to cool slightly.

In a large bowl combine the salsa, beans and olive oil. Chop the cilantro and add to bowl. Toss in pasta and mix gently with the condiments. Season with salt and pepper.

Place salad in refrigerator for 1 hour or overnight to allow flavors to blend. Can also be served as a hot dish.

A great recipe to make your own - make your own salsa, use your favorite veggies, put in beans you like! My favorite is to grill some corn on the BBQer and add that in...

This recipe is great for a light dinner on a HOT summer day. Assuming we have a few of those this summer, try this out!

1 jar golden tomato puree*
1/2 serrano chili
2 c watermelon, cubed
1 tsp red wine vinegar*
1/4 c good extra virgin olive oil*
2 T red onion, minced
1/2 cucumber, seeded & minced
2 T fresh dill, minched + garnish
Sea salt & fresh black pepper*
1/4 c ricotta salata, crumbled*
*Available at All Things Italian

Blend the tomato puree, chili, and half the watermelon in a blender. Add the red wine vinegar and olive oil, pulse. Add the onion, cucumber, and dill and season with salt & pepper. Puree until smooth, pour into chilled bowls and sprinkle with dill, ricotta salata, and remaining watermelon.

Post your favorite recipes on how to use wild game!

SIOUX BERRY SOUP


Amount Measure Ingredient Prep.

1 1/2 lb Chuck steak, boned/trimmed
3 tb Peanut oil
1 md White onion, peeled/sliced
2 c Beef stock (up to 3 cups)
1 c Blackberries
1 tb Honey
Salt to taste

Broil the chuck steak in the oven until brown on both
sides. In the old days this would have been done over
the fire, so you might wish to quickly barbeque the
meat in order to increase the flavor. Set the meat
aside to cool.

In a Dutch oven heat the oil and brown the onions. Cut
the meat into bite-size pieces and add to the pot. Add
the blackberries and enough beef stock to barely cover
the meat. Stir in the honey and simmer the meat,
covered, until it is very tender, about 1 hour. If the
berries are too tart add more honey to taste. Add salt
and serve in bowls.

I made this other night for dinner and it was simple and delicious for a summer time meal that can be made and ate hot or cold.

1 lb Ziti pasta*
1 lb asparagus, cut into pieces the same size as the ziti
2 T olive oil*
2 garlic cloves, minced
Sea salt & fresh ground pepper*
1 c smoked provolone, diced*
6 slices prosciutto, cut into strips*
handful of basil
*Available at All Things Italian

Cook the ziti for about 8 minutes in a large pot of salted water, put in the asparagus and cook an additional 2 minutes. Saute the garlic in the olive oil in a large pan until it becomes fragrant but don't brown it. Add the strained pasta and asparagus to the garlic and toss. Take off the heat and add salt & pepper, provolone, prosciutto, and torn basil. Toss and the cheese will melt, if the pasta and cheese are too tight add a little of the pasta cooking water to loosen.

Rice supper casserole

1 cup uncooked rice
1 can Cream of mushroom soup
1 can green beans
1 med onion Chopped
1 cup chopped celery
2 cups chopper meat (chicken, turkey, ham or pork roast)
1 tbs olive oil
1 small can mushrooms (optional)

Preheat oven to 375
Cook rice (I have used brown and white rice. They both worked)
In a skillet heat oil on med-high Sautte onions and celery about 5 minutes add mushroom soup, meat, green beans, and mushrooms. Simmer for about 5 minutes. Combine these with the rice in a casserole dish and bake for 30 minutes
Salt and pepper to taste.

This is a simple recipe for those left-overs. My kids loved it.

1-1/2 tsp ground cumin
1 c cooked wild or black rice*
1 can ceci (garbanzo) beans*
16 oz can white corn, drained
14-1/2 oz can chicken broth
1/2 c chopped onion
1/2 lb ground pork
1 clove garlic
1 can cannellini beans*
4 oz can green chilies, drained (Opt: one fresh chili)
1/8 tsp hot pepper sauce
Chopped parsley
*Available at All Things Italian

In a 4 qt saucepan, saute onion and garlic until onions are soft. Add pork and cook until pork is no longer pink, about 10 minutes. Stir in cumin, rice, beans, chilies, corn, hot pepper sauce, and broth. Cover and simmer 20 minutes. Serve each portion in a warm bowl garnished with parsley. I like to drizzle a baguette with olive oil, cover with grated Parmigiano Chesse, and toast to serve along with this "chili". Buon Appetito!

2 T EV olive oil*
3 T butter
6 med. carrots, diced
1/2 tsp sea salt*
1 tsp sugar
5 c simmering stock
1-1/2 c carnaroli rice*
1/4 c mascarpone cheese*
1/4 c parmigiano + garnish*
1 T parsley, chopped + garnish
1 tsp fresh thyme
1/8 tsp fresh ground pepper*
*Available at All Things Italian

1) Heat 1 T oil and 1 T butter over med heat in a heavy pot, add carrots and stir until well coated. Add 1/2 cup water, 1/2 tsp salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring until water evaporates and carrots are starting to brown. Reserve half of the carrots. In a blender puree other half with 3/4 cup hot water.
2) Heat remaining oil and butter over med heat in pot used for carrots. Add onion and cook until translucent. Add rice and stir to coat. Add wine and cook, stirring until wine evaporates. Add carrot puree and cook, stirring until mixture no longer looks soupy.
3) Add 1/2 cup hot broth, stirring often, until absorbed. Repeat until rice is al dente (~20 minutes).
4) Fold in most of...

2 T EV Olive oil*
2 small onions, thin sliced
1 T balsamic vinegar*
1 T sugar
1 pinch Controne hot pepper*
Sea salt & fresh ground pepper*
4 chicken breasts
2 tsp fennel pollen*
2 T Radici quince jam*
4-8 slices prosciutto*
1 cup white wine*
4 bay leaves
*Available at All Things Italian

1)Heat the oil in a heavy pan and cook the onions until soft and golden brown.
2)Add the balsamic, sugar, hot pepper and season with sea salt and pepper. Cook another 5 minutes until caramelized. Put onions in the bottom of a oven proof dish.
3)Preheat oven to 350*
4)Place half a tsp of fennel pollen and half a T quince jam on each breast.
5) Wrap 1-2 prosciutto slices around each breast, tucking underneath.
6)Pour the wine over the onions and place breasts on top with a bay leaf underneath.
7)Bake for 40 minutes or until chicken is cooked through.

2 cans tuna in oil*
1/2 tsp sea salt*
1/2 tsp fresh ground pepper*
2 cans cannellini beans*
1 medium red onion
6 T red wine vinegar*
Optional: 1/2 cup capers*, 1 cup cherry tomatoes
* Available at All Things Italian

In a large bowl, add the tuna with its oil and the salt and pepper. Using a fork, break up the tuna into bite-sized pieces, then gently toss in the beans and onion. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer to plates and serve over a bed of arugula.

4 Salmon Fillets**
Radici Orange Mousse*
Sea Salt*
Extra Virgin Olive Oil*
* Available at All Things Italian
** Available at Montana Fish Co

Clean and pat salmon dry, place on an oil coated cookie sheet. Sprinkle with sea salt and coat top with orange mousse. Bake at 400* for approximately 15-20 minutes or until the fish flakes easily.

- Serve along with La Romagna Stringozzi all' Arancia Pasta* for a gourmet dinner -

1-1/4 cup chicken broth
5 T butter
3/4 cup couscous*
1 small onion
2 cloves garlic, minced
1/2 cup currants, or other dried fruit
1/2 cup pine nuts*
1/2 tsp cinnamon
Sea salt & fresh ground pepper*
6 pork chops, butterflied
1/2 cup Radici orange mousse*
*Available at All Things Italian

1)Combine 1 cup broth and 2 T butter in a pan, bring to boil. Stir in couscous, remove from heat, let sit 2 minutes, and fluff with fork.
2) In pan melt 3 T butter, cook onion and garlic until tender. Remove from heat and stir in currants, pine nuts, couscous, and cinnamon.
3)Preheat over to 350*. Reserve 1/3 of the stuffing. Stuff each pork chop, place in buttered roasting pan, and coat with orange mousse. Sprinkle remaining stuffing on top. Roast until browned, 40-45 minutes.
BUON APPETITO!

Five Minute Fudge
(Recipe adapted from Rachael Ray's appearance on "Oprah and Rachael Ray Throw a Holiday Party". Makes 2 pounds)

12 oz semisweet chocolate chips
1 cup butterscotch chips
14 oz sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans, more for topping
softened butter to grease pan

1. Grease a 9" X 9" pan with a single pat of butter. Just put the glass 9by9 pan in the microwave and nuke it with the butter in the pan for 20 seconds, then use your rubber spatula to smear the butter around. Then your spatula is buttered for leveling out the fudge.

2. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the pan and level the top with the buttered spatula.

4. Put the fudge in the fridge and chill until firm (about an hour...maybe more). Loosen the sides and bottom of the fudge with a spatula. Keep a glass...

TEXAS CAVIAR

4 large bell peppers diced (any color combination)
1 red onion diced
1 can black beans rinsed and drained
1 can black eyed peas rinsed and drained
1 can white hominy corn
1 cup white sugar
3/4 cup cider vinegar
1/2 cup vegetable oil

Combine sugar, vinegar and oil. Bring to boil (either microwave or stove) While hot, pour over vegetables. Allow to marinate at least 3 hours in refrigerator. Drain before serving. Serve chilled w chips.

Easy Egg Noodles

Crack one egg per person in a bowl and add enough flour to resemble pizza dough. Roll as thin as possible then add to a large pot of boiling chicken or turkey broth without allowing them to overlap and lump up. Cook until done. Time is determined by how thick the noodles are, but figure 20-60 minutes.

Options: add cooked chicken or turkey chunks and or carrots and celery.

Black Bean Salsa

2 cups black beans, drained and rinsed (1-16 oz can works!)
2 cups frozen corn, rinsed and drained
2 to 4 Roma tomatoes, seeded and chopped
2 to 4 jalapeno peppers, seeded and chopped very finely
2 to 3 entire green onions, chopped
1 teaspoon (or more!) ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt (if the beans are not salty)
fresh lemon or lime juice to taste

Toss all ingredients together and eat with tortillas, tortilla chips or as a side dish. For best flavor chill overnight and drain again before serving. The vegetable juices and water that you drain during the making of this salsa are great to freeze for adding to tomato soup on another day.

"I'm hungry. What's to eat?"

Those words are likely the first you hear from your children when they get home from school. The challenge is finding foods that they like and that are nutritious, too.

CHOCOLATE SMOOTHIE
A chocolate smoothie hits the spot for that afternoon slump and provides a jolt of calcium.

Ingredients
1 cup chocolate milk
2 tablespoons chocolate syrup
1/2 cup frozen vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons malt powder
1/2 cup chopped ice

Instructions
1. Combine all ingredients together in a blender or food processor and blend until smooth. Yield: 2 cups.

PERKY PIZZAS
Hereâ??s an afternoon snack that may help you sneak some vegetables into your kidsâ?? diet.

Ingredients
4 whole-wheat English muffins, split in half
1/2 small green bell pepper, cored and sliced into thin rings
1/4 cup broccoli florets, no stems
1/3 cup pesto sauce
2/3 cup shredded mozzarella cheese

Instructions
1. Preheat the oven to 425F.
2. Place broccoli, green pepper and about 2 tablespoons water in a microwave-safe...

Ingredients
1 pound butter, softened
4 cups sugar
8 eggs
1 tablespoon baking powder
2 teaspoons vanilla extract
4 tablespoons anise seed
6 ounces almonds, chopped
8 cups all-purpose flour
6 ounces dried cranberries
1 cup shelled pistachios

Instructions
Preheat the oven to 350 degrees. Mix the butter, sugar, eggs, baking powder, vanilla, anise seed, and almonds until well blended. Stir in the flour gradually. When smooth, stir in the cranberries and pistachios. This dough will be sticky but not difficult to handle. Divide the dough into 4 equal parts. Shape each section into a loaf about 15 inches long and 4 inches wide.
Bake the loaves for about 45 minutes on a baking sheet with sides. (If the dough begins to spread and become too flat during baking, reshape it with a spatula.) Remove the loaves from the oven, and allow them to cool. When cool, cut each loaf into 1-inch slices. Place the slices back on the baking sheet, and bake for 10 to 15 minutes, until golden.
Yield: about 6 dozen large cookies

Combine curry-seasoned marinade with a refreshing cucumber-mango relish to give grilled salmon international flair.

Ingredients
Marinade:
1/2 cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper

4 (5- to 6-ounce) salmon fillets
1 cedar or alder grilling plank, soaked for 1 hour
1/2 teaspoon kosher salt


Instructions
1. Combine marinade ingredients in large zip-top plastic bag. Add fish; seal. Marinate in refrigerator at least 4 hours or overnight.
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.

Recipe by Judith Dern, "Relish the Season," May 2007.

Nutritional Information
Per serving: 320 calories, 19g fat, 35g prot., 2g carbs., 0g fiber, 350mg sodium.