Donut Army

Allow me to introduce you to this lovely, SIMPLE, quick, and tasty pasta dish. It comes from a charming book called The Top 100 Pasta Sauces .   Spaghettie alla Rughetta The Top 100 Pasta Sauces 1 lb spaghetti 4 T olive oil 4 cloves garlic, minced 1-2 small chili peppers 4 oz arugula This is such a simple dish. The arugula can easily replaced by spinach or any other quickly cooking green that you have on hand.   Another nice thing about this dish (and, really, most dishes I prepare) is that measuring is not that important. Is that a pound of spaghetti in my spaghetti jar? I don't know and I don't care. Is this 4 oz of arugula? Again, don't know, don't care. I just took an entire bagful from the CSA box and, after washing and trimming the contents, used that for this recipe. Begin by cooking the pasta. While the pasta is cooking, heat olive oil in a skillet and fry the garlic and jalapeno pepper. During the last 5 minutes of pasta cooking,

'Tis the season for the radish! Well, in Texas, it's radish-season anyway. And while I loves me raw radishes straight from the ground (take that heat, chili cook-offs!), sometimes I can get a bit overwhelmed with radishes. Here is a lovely and really interesting way to present radishes, and, it allows you to enjoy the radish leaves, as well! Pasta with Radishes and Radish Greens TonyTantillo.com 2 bunches radishes, with tops 1 1/2 T olive oil 1 medium onion, chopped salt and pepper 12 oz penne, cooked 1/3 c pecorino romano, grated Separate the greens from radishes. Rinse and dry the greens. Wash the radishes, trim, and then thinly slice so that you have 2 c of radishes. Put half of the oil in a large skillet over medium heat. Add onion and cook just until it begins to soften, about 5-7 minutes. Add radishes and greens. Cover and cook 7 minutes, until greens wilt and radishes become translucent. Season with salt and pepper. Add cooked (and drained) pasta t

This one falls into the category of "Did this really come from our own kitchen?" Special Thai Lime Leaf Green Curry Recipe shockingly, from About.com   Homemade Curry Paste: 10-12 kaffir lime leaves 6 cloves garlic 4 scallions, sliced (or spring onions) 3 T fish sauce 4 T lime juice 3 T soy sauce 1 tsp dark soy sauce 2 tsp brown sugar 3 T coconut milk 1/2 c basil 1/2 - 1 tsp cayenne pepper, or, 1 fresh red chili 1/2 tsp shrimp paste (I omitted) Curry Ingredients: 2 T vegetable oil 2 shallots, or, 1/4 c red onion, finely chopped 2-3 T cooking sherry 1 - 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 1 red bell pepper, chopped 1 green or yellow bell pepper, chopped 1/2 c coconut milk 1/2 c basil To make the curry paste: Use scissors to snip the lime leaves into thin strips, discarding the stems and central veins. Combine these strips plus all remaining paste ingredients in a food processor. Process until w