Donut Army

Absolutely one of my favorite dishes this year was this simple pasta dish from The Top 100 Pasta Sauces . Simple to prepare, a great texture, and easy to devour as leftovers. Highly recommended. Spaghettie alla Rughetta The Top 100 Pasta Sauces 1 lb spaghetti 4 T olive oil 4 cloves garlic 1-2 small jalapeno peppers 4 oz arugula Cook pasta. While pasta is cooking, heat oil and gently fry chopped garlic and chili pepper. During last 5 minutes of pasta cooking, throw the arugula into the pasta. Drain well and stir in garlic, chili and hot oil. Serve.

'Tis the season for casseroles, stews, and root vegetables! Try your hand at this nice combination of winter vegetables. My recommendation to you, though, is to try to eat it up on its first night. It keeps fine, but, it does get a bit gloppy as a leftover. Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato Three Bowls 2 T olive oil 1 onion, diced 1/2 tsp salt 6-8 cloves garlic, minced 1 sweet potato, peeled and diced 6 leaves collard greens, ribs removed, torn until chunks 1 1/2 c brown rice, uncooked 1 c blackeyed peas, cooked or canned 1/2 tsp cayenne pepper 1/4 c tamari 1 T balsamic vinegar Preheat oven to 350. Heat oil in a large skillet over medium-high heat. Add the onion and salt and saute until onion begins to soften, 2 minutes. Add garlic and saute until onion is almost translucent, 3-4 minutes more. Stir in the sweet potato and collard greens and saute until collards are bright green (d

Kale is delicious! But sometimes, it comes in quicker than you can eat it. I remembered having sampled kale crisps at The Daily Juice several months ago, and I realized that making it couldn't be all that hard. Indeed, it is simple! And, after about 30 minutes of your time (including baking time), you are rewarded with a lovely bunch of crisp, seasoned kale that is a healthy snack. The sad truth is, this was so addictive that I ate the entire bowlful myself (an entire bunch of kale -- enough for probably 4-6 people) in one sitting. Kale Crisps 1 bunch kale Olive oil (either drizzled from a bottle, or sprayed in a mister) Seasoning Wash the kale and let dry. Remove the leaves from the stalks, and tear into bite-sized pieces. Spread out on an ungreased cookie sheet. Spray with olive oil (not too much -- just a fine misting will do). Sprinkle with seasonings -- I used kosher salt and a specialty seasoned salt that is quite spicy; I might recommend red pepper flakes in its