STYLETHREAD -- LET'S TALK SHOP!

1. Cook pasta according to package directions. Drain and set aside.
2. Saute onion and garlic in a bit of olive oil until tender.
3. Add flour and stir to coat onions.
4. Add milk and cook over medium low until bubbly and slightly thickened.
5. Remove from heat; add 1/2 C parmesan and seasonings.
6. Combine pasta, sauce, 1/2 C cheese, ricotta, tomatoes and spinach in large bowl.
7. Spoon into 13x9 baking dish.  (I had to use an additional 8x8 to hold all the filling!
8. Sprinkle remaining parmesan over pasta.
9. Bake at 350 degrees for 30 minutes.

Try adding some regular or vegetarian sausage, bacon, or chicken to this dish, too!

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1 Tbsp olive oil
1 medium yellow onion
1 medium red bell pepper seeded & diced
1 large garlic clove, minced
1 Tbsp chili power, or more to taste
1 ½ lbs sweet potatoes, peeled & cut into 1/2 –inch chunks
1 14.5-oz can crushed tomatoes
2 Cans black beans, drained & rinsed
2 cups water or broth
Salt to taste
1-2 minced canned chipotle chiles in adobe sauce

Heat the oil in a large skillet (or in your crock pot on High). Add the onion, pepper & garlic and cook until softened. Stir in the chili powder & cook 30 seconds. Add the sweet potato & stir to coat with spices.

Transfer to 4-to-6 quart slow cooker (if you didn’t use the slow cooker for the first bit). Add tomatoes, beans & water, season with salt, cover & cook on Low 6-8 hours.

1. Combine 2 tablespoons olive oil & garlic clove in a zipper-lock bag.
2. Add portabella mushroom caps, zip up and marinate for 15 to 45 minutes.
3. In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
4. When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 7-8 minutes, stem side down.
5. Try to include as much of the sliced garlic and thyme as possible in the skillet.
6. Turn mushroom caps over and cook for another 7-8 minutes, adding the cheese for he last 1-2 minutes.
7. Alternatively, these are delicious on the grill as well!
8. Serve on toasted rolls or French bread spread with garlic mayo.

Pea & Peanut Salad
1 small bag frozen green peas
1 Cup (or so) spanish peanuts
1/2 a medium red onion, minced
3-4 Tbls mayo (fat free!)
Pepper to taste

1.  Defrost peas by running them under tepid water, drain.
2.  Add peas, peanuts, onion, mayo and some pepper to bowl, mix well.
3.  Add additional pepper if needed.
4.  Refridgerate 30 minutes to let flavors blend.
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Crustless Mushroom, , Bacon and Spinach Quiche, Served w/Salmon Cakes
Olive Oil
1 onion, chopped
8 oz button mushrooms, chopped
1 clove garlic, minced
1 10-oz package frozen chopped spinach, thawed and wrung very dry
3 whole eggs, and 5 additional egg whites
1/3-1/2 lb muenster cheese, grated (swiss would be good here too!)
Salt and Pepper to taste
1 Tbls flour
2 pieces of bacon, browned and chopped (optional)

1. Preheat oven to 350-degrees F.
2. Spray 9-inch pie plate with Pam. (I use a large springform pan on a cookie sheet).
3. Brown bacon over medium-high heat until crisp, remove and drain on paper towels.  Wipe out skillet, or you can brown the veggies in the drippings.
4. Heat oil in skillet over med.heat. Add onion, garlic, and mushrooms and saute until browned (5 min).  Do NOT add salt to the mushrooms until they're brown!
5. Add spinach; stir until incorporated and cook until excess moisture evaporates. Let cool.
6. Beat eggs in bowl. Add cheese.
7. Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired.  Stir in flour.
8. Turn into pie pan, spreading top evenly.
9. Bake until top is browned and tester (I use a toothpick) comes out clean, 40-45 minutes.

Salmon Cakes
I haven't made these before, so I'll add the recipe after I do!
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Turkey Shepherds Pie
(Vegetarian if you use veggie broth and omit the meat)
Also haven't tried this yet, will post recipe w/changes this week.