Cheesy Pasta with Asparagus and Broccoli

Cheese is not something I cook with much although I LOVE the way it tastes. However, there is definitely a time and place for grown up mac and cheese (aka cheesy pasta at my house). I prefer making this with sharp cheddar cheese, but any variety of cheese would work. Like always, the pasta shape you use can vary.

2 TBS ghee or butter
1 tsp ground pepper
3 tsp salt
6 cloves garlic minced OR 1 1/2 tsp garlic
1/2 onion, chopped
1 bunch asparagus, chopped
1 large head of broccoli, chopped
6 large mushrooms, chopped (optional)
4-5 oz cheese grated or cut into small pieces (sharp cheddar is my favorite)
3/4 pound (3/4 box) small shell pasta

Wash asparagus, broccoli and mushrooms. Peel and chop the the onion and garlic. Melt the ghee or butter in a medium sized pan over medium high heat. Add onion, garlic, salt and pepper; sauté for 3-5 minutes stirring occasionally until onions are translucent. (Before adding the onion and garlic, I like to get my pasta saucepan ready and on the stove heating up so that the pasta and veggies will finish cooking at about the same time.)

While the onion and garlic are cooking, cut the bottoms off the asparagus and chop into bite sized pieces. Add to the pan. Cover. Chop the mushrooms, add to pan. Continue to cook on med-high heat for 3-5 minutes until asparagus is tender.  (Don't forget to check/start cooking the pasta!) Chop the broccoli into small pieces. When asparagus is tender, add to the pan, cover, cook for 1 minute then remove from heat, keeping covered. Cut or grate the cheese.

Strain the pasta when it is cooked. Mix the vegetables, pasta, and cheese together in one bowl or pan until all the cheese is melted.

Enjoy!

Tabouli aka Tabbouleh

   The weather is warming up and spring is just around the corner. This has been a big hit the last couple of weeks and will likely be something we eat for the rest of the summer. I made it a few times this winter, but we've been craving more now that warm weather is here.

I make this recipe and we eat it as our main dish. It would also make a wonderful side-dish or potluck contribution. For variety, it can be thrown over fresh greens or hard boiled eggs can be added to the top. Enjoy!

3 cups water
1 tsp salt
1 1/2 cups wheat bulgar
1 large tomato, chopped small
1 cucumber, peeled and chopped small
1 avocado, pitted and cut small (optional but greatly recommended)
1/2 cup parsley, chopped
1 clove finely minced garlic OR 1/4 tsp garlic
2 med-lg lemons, juiced OR 1/4 cup lemon juice
1/2 tsp ground black pepper
3 TBS olive oil

Making the bulgar ahead of time would be the wisest way to make this recipe (since it has to cool). However, I never manage to do this and it hasn't ruined the meal yet. The directions below reflect my lack of pre-planning, feel free to do it whatever way works best for you.

Bring the water and salt to a boil. Add the bulgar, return to a boil. Remove from the heat and cover the pot tightly. Set aside for 15 minutes.

Meanwhile, peel and chop the cucumber into small pieces. Throw into a large mixing bowl. Chop and add the tomato and parsley. Remove the avocado pit, cut into small pieces and add to the bowl. Add the finely minced garlic clove (or 1/2 tsp garlic), black pepper, lemon juice and olive oil. Toss.

After the bulgar has sat for 15 minutes, pour off the remaining water and put it into the fridge and/or freezer to cool. I often spread it out on a cookie sheet or in a pie pan so it cools faster. If you have chosen to make the bulgar in advance, there will be no need to do this.

When the bulgar is cooled, add it to the cucumber mixture. Toss and serve.

Yield: 2-10 servings depending on how you plan to eat it.