ANYTHING GOES!

Sesame Chicken and Asparagus Thai Pasta
Christine Gilbert

8 oz linguini
2 cloves garlic, minced
1 T red wine vinegar
1 T brown sugar
6 T chunky Peanut Butter
1/4 cup soy sauce
6 T sesame oil
3 T hot chili oil
2 boneless and skinless chicken breast halves
5 T sesame seeds, toasted
1 pound think asparagus, trimmed
3 green onions, white bulb and 3 inches geren, cut into 2-inch julienne
1 small cucumber, halved, seeded and cut into 1/4 inch dice

1. Bring a large pot of water to a boil. Add the linguine, and cook at a rolling boil until just tender. Drain and rinse under cold water. Then , drain again and set in a large mixing bowl
2. Place the garlic, vinegar, brown sugar, peanut butter, and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oil through the feed tube and process until well blended.
3. Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the sesame seeds, and toss to coat well.
4. Cut the asparagus on the diagonal into 1-inch length. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.
5. Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber and remaining 1 tablespoon sesame seeds. Serve at room temperature.

Good-for-You Spinach and Cheese Stuffed Meat Loaf
Sarah d’Evegnee

11/2 pounds extra-lean ground turkey or beef
¾ c Italian bread crumbs
2 eggs or ¼ c liquid egg substitute
2 T Worcestershire sauce
½ package onion soup mix
2 t italian seasoning
3 T parmesean cheese
1 cup shredded part skim mozzarella
2 cups fresh spinach (or 10 oz package frozen, thawed and drained well)
4 slices turkey bacon (optional)

Combine ground turkey (or beef), bread crumbs, eggs, worcestershire sauce, onion soup mix, Italian seasoning, and parmesean cheese, mixing well with hands. On a length of wax paper or tin foil, pat meat mixture into a 10x14 inch rectangle. Spread cheese over top of meat and then spread spinach over top of cheese—leave about an inch around the sides so the cheese doesn’t melt out. Starting at the short end, roll the meat up as you would a jelly roll—you can make this easier by grabbing the wax paper or foil and using it to help the meat roll over itself. (I know it sounds weird, but it works!) Seal sides and top well. Place roll in a baking pan, seam side down. Optional: Cut turkey bacon in half, and place slices on top of roll. Bake at 350 for one hour. Let rest for 5-10 minutes before serving.


Smashed Red Potatoes
Sarah d'Evegnee

1-2 pounds red potatoes
Green onions, sliced (I usually use about ¼-1/2 cup)
Olive Oil
2-3 T Rice Vinegar
Salt and pepper, to taste

Cut potatoes into small cubes and place in salted water. Bring to a boil and let boil for 20 minutes or until potatoes are soft in the middle and cooked through. Drain potatoes and put them back in the pot. Drizzle olive oil over potatoes, add green onions and then sprinkle vinegar and desired amount of salt and pepper over the top. Using potato masher (or if you don’t one, a fork works fine), smash potatoes until all ingredients are blended. You want them “smashed,” but not “mashed.”