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    • Main Course >
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      • Braised Brisket & Root Vegetables
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      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
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      • Whole-Wheat Irish Soda Bread Rolls
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      • Crispy Potato Latkes & Apple Sauce
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      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
      • Chicken and Strawberry Salad
      • Roasted Butternut Squash
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      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
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      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
      • Potato Soup
      • Mixed Vegetable & Farro Soup
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
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      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
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      • Sweet Potato Custard
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      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
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      • Roasted Butternut Squash
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Pasta Primavera

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photo of finished Oatmeal Chocolate Chip Cookies recipe
Makes 4 servings. Recipe from Epicurious.
​
​Ingredients

12 oz. bowtie pasta
Extra Virgin olive oil
1 clove of garlic minced
1 cup fresh or frozen peas
1 large carrot, sliced with vegetable peeler into carrot ribbons
1 cup sweet cherry tomatoes, halved
Fresh grated parmesan cheese
Fresh basil to garnish
Salt and pepper to taste

Nutritional info per serving
​
​Calories:  379
Total Fat:  11g
Cholesterol:  67mg
Sodium:  182mg

Total Carbs:   56g
Iron: 4mg
​Protein: 15g
​Dietary Fiber: 3g
Directions
  1. Bring a large pot of salted water to boil. Add pasta and mix until all is immersed. Reduce heat to simmer and set timer to package directions. In a large saucepan, or a wok, heat a few tablespoons of olive oil to which clove of garlic has been added.
  2. Warm over low heat taking care that garlic doesn't burn. Add the carrots and peas and simmer covered for 4-5 minutes until vegetables become al dente. If vegetables appear dry, you can either add more oil (or be health conscious) and add a few tablespoons of water.
  3. When vegetables are al dente, add cherry tomatoes, salt and pepper and a sprinkling of chili flakes to taste. Mix thoroughly and heat through over low heat until pasta is ready (about 3 or 4 minutes) and vegetables are cooked through.
  4. Drain pasta into heated bowl. Moisten with a circle or two of olive oil, top with cooked vegetables, basil and grated parmesan cheese.​
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