Recipes for week of 7/11 – 7/17

Penne with Chorizo & Sweet Peppers in Garlic Cream Sauce
(pg 71)

1 pound penne pasta
2 tsp olive oil
4 cloves garlic, minced
2 cups diced chorizo or andouille sausage
2 cups chopped roasted red peppers (from water packed jar)
1 cup heavy cream
salt and freshly ground pepper to taste
1/4 cup freshly grated parmesan cheese

1. cook the pasta according to the package directions.  Drain and set aside in a large serving bowl.
2. While pasta is cooking, heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for 1 minute.  Add the sausage and red peppers and cook for 2 minutes, until softened.  Reduce the heat to low, add the heavy cream, bring to a simmer, and let simmer for 1 minute.
3. Remove from the heat and season with salt and pepper.  Pour over the penne and sprinkle with the Parmesan just before serving.

Salad Bar Quiche with Cheddar & Parmesan (pg 40)

One 9-inch refrigerated pie crust
One 10-ounce package frozen chopped spinach, thawed, drained
          well, and squeezed dry.
2 cups chopped mixed fresh or thawed frozen vegetables
1 cup ricotta cheese
1/4 cup shredded mild or sharp Cheddar cheese
1/4 cup milk
2 lg eggs, lightly beaten
2 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tblsp freshly grated Parmesan cheese

1. Preheat the oven to 375 degrees F.
2. Press the pie crust into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a 9-inch pie pan.  Set aside.
3. In a large bowl, combine the spinach, vegetables, ricotta, Cheddar, milk, eggs, mustard, oregano, salt, and pepper.  Spoon the filling into the pie crust and sprinkle the Parmesan evenly over the top.
4. Bake until a knife inserted near the center comes out clean and the crust is golden brown, about 20 minute.