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FareShare Gazette -- September 2007 Recipes

A home-style FareShare Gazette -- September 2007 Recipes made with Extra Virgin Olive Oil, Garlic, Red Pepper Flakes, Basil Oil, and Parmesan Cheese Plus. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 1 1/2 cup
• 3/4 cup
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1 box
• 1 can
• 1 cup
• 6 tbsp
• 1 cup
• 1 dash
• 1/4 oz
• 1/2 tsp
• 1 cup
• 2 1/4 cup
• 1 tsp
• 4 tsp
• 1/4 cup
• 4 lb
• 2/3 cup
• 1 tsp
• 2 tbsp
• 1/3 cup
• 2/3 cup
• 1 stick
• 1 tsp

Method (preview)

1. 1

   Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.

2. 2

   While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandolin.

3. 3

   If you do not have one, cut by hand into the longest, finest julienne you can manage.

4. 4

   Season with salt and pepper.

5. 5

   If your zucchini is very finely cut, it does not need to be cooked.

6. 6

   Otherwise, place in a colander, suspend over the pasta pot, cover the pot and steam the zucchini until still slightly crunchy, about 2 minutes.

7. 7

   Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot.

8. 8

   Add the garlic and saut� briefly until light brown.

9. 9

   Turn on the exhaust fan and add the red pepper flakes.

10. 10

    Quickly add the basil and parsley, mix well and remove from the heat.

11. 11

    When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.

12. 12

    Pour the pasta into a warm serving bowl, add the zucchini, basil oil, the garlic mixture and 1/2 cup of the cheese.

13. 13

    Toss well, adding cooking water as needed to make a smooth sauce.

14. 14

    Taste for seasoning and add salt and pepper as needed.

15. 15

    Grate about 2 tablespoons

16. 16

    Parmesan over the top and serve at once.

17. 17

    Add more!

18. 18

    Add more!

19. 19

    If you don't have basil oil, regular olive oil is fine or some other flavorful oil: walnut, hazelnut etc.

20. 20

    1. Cook pasta according to package directions, omitting salt and fat.

21. 21

    Meanwhile, warm the olive oil in a large nonstick skillet over medium heat.

22. 22

    Add onion and cook, stirring, 4 minutes.

23. 23

    Add garlic and cook, stirring, 30 seconds.

24. 24

    Add tomatoes and broth; bring to a simmer and cook 5 minutes or until the tomatoes soften and some liquid evaporates.

25. 25

    Use a wooden spoon to lightly crush tomatoes.

26. 26

    Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.

27. 27

    Amount Measure Ingredient -- Preparation Method

28. 28

    1 box white cake mix Combine the pineapple, including the juice from the can, and the cornstarch in a small saucepan.

29. 29

    Slowly heat until the mixture thickens and becomes translucent, stirring continuously to keep mixture from burning.

30. 30

    Cool thoroughly.

31. 31

    In a small saucepan, combine the milk and flour, one tablespoon at a time.

32. 32

    Slowly stir until the mixture becomes thick, being careful not to burn.

33. 33

    Cool thoroughly.

34. 34

    Cream the margarine and the shortening together until thoroughly mixed.

35. 35

    Continue until all of the sugar and flour mixture is added.

36. 36

    Add vanilla and almond extract to taste.

37. 37

    Be careful with the almond extract -- it can be over- whelming if you add too much.

38. 38

    Once the icing has been created, frost the bottom layer and spread some of the cooled pineapple mixture over the icing.

39. 39

    Add the top cake layer, and spread the icing over the top and sides.

40. 40

    Finish off by spreading the remaining pineapple mixture over as much of the top of the cake as possible.

41. 41

    When finished, you can add flaked coconut on top and sides of the iced cake.

42. 42

    In a mixer fitted with a dough hook, combine the flour and the salt.

43. 43

    Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed.

44. 44

    After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese.

45. 45

    Cook in a hot oven, 500� F.