RECIPE:

1 box orzo pasta
1 container feta cheese (THIS REALLY MAKES IT)
1/2 container cherry tomatoes, halved (or sun dried…so much better!)
1 tbs fresh basil, chopped
2 tbs parsley, chopped
cooked sliced zucchini
1 red bell pepper, blistered black on the stove top, plunged into ice water, peeled (the black stuff) and chopped
olives (maybe)
shredded chicken (maybe)

dressing:
2 cloves garlic, minced
balsamic vinegar and olive oil
minced basil
salt
pepper
lemon juice
lemon zest

It’s pretty self explanatory. Mix everything together and serve at room temperature.

Recipe:
nocoupons

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipes

3/4 to 1 c heavy cream
3/4 c grated parmesan cheese
1/2 stick butter (you can substitute this with bacon drippings if you like)
1 tbs chopped Italian flat leaf parsley
1/2 tsp red pepper flakes
6 cloves garlic, minced
8 cremini mushrooms, sliced
Kosher salt
freshly cracked black pepper

In a saute pan, melt butter over medium heat. Once butter is hot, add in garlic, red pepper flakes and mushrooms and fry together until garlic is lightly browned. Take butter off heat and slowly add in heavy cream, whisking furiously. Add cheese and stir together. Lower heat and simmer for 5-8 minutes until sauce thickens. Season with salt and pepper, add parsley. Serve over pasta.