Easy Pasta Salad

By Nela McHugh ~ Simply for Life Cooking Expert

½ pkg. whole wheat or brown rice pasta (fusilli or bowties)
1 cup grated carrot
1 cup green or red onions, thinly sliced
1 cup cooked or raw veggies of choice such as red pepper and zucchini, chopped *
½ cup chopped parsley or your favorite fresh herb
1 cup goat or crumbled feta cheese
Your favorite homemade salad dressing

* Note: this would be a great recipe to use your leftover grilled or roasted veggies. 

Cook pasta according to package directions. Rinse with cold water. Meanwhile in a large bowl mix well the rest of the ingredients including the dressing. Add pasta and stir. This recipe makes 6 to 8 servings.

Shadow Lawn Inn's Ginger squash and apple soup

2 squash cut in 1/4,  with the seeds removed

1 large onion peeled and quartered
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup  cider
6 cups water or vegetable stock
1 inch fresh grated ginger

Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.

Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.

Add in the remaining ingredients and cook over medium heat for 40 minutes.

Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.

To garnish use some reduced balsamic vinegar and an apple chip.

Ashley's Cheesy Roasted Cauliflower Soup

Pre-heat oven to 400F
1 small head cauliflower (cut into florets)
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsps Fresh or Dry Thyme
3c Chicken broth or Veggie Broth
1 1/2c. shredded aged cheese of cheddar cheese
1c. milk or cream (I used cereal cream)

Drizzle small amount of olive oil on cauliflower in bowl..toss..transfer to cookie sheet. Roast for 20-30 mins.

Saute onion in pot with small amount of olive oil until a little bit caramelized. Add garlic and thyme. Cook until fragrant (not sure what that means..smelled great though ;)) 

Add roasted cauliflower, chicken or veggie broth. Bring to a boil. Reduce heat, let simmer for 20mins. Puree in blender, put back in pot. Now add the cheese...let melt while stirring, add cream, stir, remove from heat.

Eat!!!