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FareShare Gazette -- January 2008 Recipes

A home-style FareShare Gazette -- January 2008 Recipes made with Pasta, Extra Virgin Olive Oil, Oil Cured Sun Dried Tomatoes, Balsamic Vinegar, and Pineapple Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 oz
• 2 tbsp
• 1/3 cup
• 1 tbsp
• 46 oz
• 3 cup
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 2 tsp
• 1/4 cup
• 1 1/2 tsp
• 1/4 cup
• 4 cup

Method (preview)

1. 1

   Heat the oven to 425 degrees F. Lightly oil the bottom of a large roasting pan.

2. 2

   Combine the eggplant and bell pepper in a mixing bowl.

3. 3

   Drizzle with half of the oil, then stir together and transfer to the roasting pan.

4. 4

   Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining oil.

5. 5

   Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.

6. 6

   Cook the pasta in plenty of rapid simmering water until al dente, then drain.

7. 7

   Roast the vegetables for 20 to 25 minutes, stirring every few minutes, or until nicely but not overly browned.

8. 8

   Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.

9. 9

   Add the dried tomatoes, olives, parsley, and balsamic vinegar and stir together with the vegetables.

10. 10

    Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes.

11. 11

    Add balsamic vinegar to taste if desired, then season with red pepper flakes, salt and pepper.

12. 12

    Serve at once.

13. 13

    In a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well.

14. 14

    Store in the refrigerator.

15. 15

    Add the ginger ale just before serving.

16. 16

    In a mixing bowl, dissolve yeast in warm water.

17. 17

    Add 2 teaspoons sugar; let stand 5 minutes.

18. 18

    Add milk, butter, salt, eggs and remaining sugar; mix well.

19. 19

    Stir in enough flour to form a thick batter.

20. 20

    Stir in raisins.

21. 21

    Cover and let rise in a warm place until doubled, about 1 hour.

22. 22

    Stir down batter; cover and let rise again until doubled.

23. 23

    In an electric skillet or deep-fat fryer, heat oil to 375F.

24. 24

    Drop batter by tablespoonfuls, a few at a time, into hot oil.

25. 25

    Fry until golden brown on both sides.

26. 26

    Drain on paper towels.

27. 27

    Roll in additional sugar while warm.