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INGREDIENTS

• 2 kg very ripe almost yukky tomatoes, chopped
• 1 teaspoon olive oil
• 1 onion, chopped
• 6 cloves garlic, crushed
• 1 zucchini, sliced
• 1 eggplant, diced
• 100 gsliced mushrooms
• 20 g fresh basil, chopped
• sea salt

DIRECTIONS

1. Fry the onions and garlic in olive oil until fragrant.
2. Add the chopped tomatoes, zucchini and eggplant.
3. There is no need to add liquid as the tomatoes form their own.
4. Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
5. Season to taste.
6. Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
7. Add the chopped basil to the blender and blend until the sauce is smooth.
8. Return the sauce to the pot, and add the sliced mushrooms.
9. Simmer until the mushrooms are cooked.

INGREDIENTS

• 1 (8ounce)package corn spaghetti
• 1 tablespoon olive oil
• 1/2 cup cooked or canned corn
• 8 scallions, chopped
• 1finely diced jalapeno
• 2 tablespoons chili powder
• 2 tablespoons dried cilantro
• 1 teaspoon cumin
• 2 teaspoonsgarlic salt
• 1 (15ounce)can black beans, drained and rinsed
• 2 (15ounce)cans stewed tomatoes
• 1/4 cup parmesan cheese

DIRECTIONS

1. In 12-inch skillet, sauté corn, green onions, and jalapenos in olive oil until onions are translucent.
2. Add chili powder, cilantro, cumin, garlic salt, beans and tomatoes.
3. Cover and simmer about 15 minutes.
4. Prepare corn pasta according to pkg directions; drain and rinse pasta.
5. Add pasta to spaghetti sauce, stir over medium heat until sauce is simmering and pasta is coated with sauce.
6. Sprinkle with parmesan cheese.
7. Serve hot.

INGREDIENTS

Salad
• 2 cupsred potatoes , unpeeled,diced (6)
• 6 ounces uncooked tri-color spiral pasta(spiral pasta, 2-1/4 cups)
• 8 slices bacon, cooked crispy,crumbled
• 1/2 cup chopped red bell peppers
• 1/4 cup chopped green onions

Dressing

• 1/2 cup mayonnaise
• 1/2 cup purchased ranch salad dressing

DIRECTIONS

1. In large saucepan, bring 10 cups water to a boil.
2. Reduce heat to medium-high.
3. Add potatoes; cook 3 mintues.
4. Add rotini; cook potatoes and rotini an additional 10 to 12 minutes or until tender.
5. Drain.
6. In large bowl, combine cooked potatoes, rotini, and all remaining salad ingredients.
7. In small bowl, combine dressing ingredients; blend well.
8. Add to salad; toss to coat.
9. Cover; refrigerate at least 2 hours or until serving time.

INGREDIENTS

• 1/2 lb ground beef
• 1/2 onion, chopped
• 1/2 small zucchini, cubed
• 1/2 bell pepper, colour of you choice or mix of colours,chopped
• 4-6 button mushrooms, sliced
• 1 1/2-2 cups pasta, shapes cooked and drained,i usually use penne or rigatoni pasta
• 3/4 cup chopped stewed tomatoes
• 3 tablespoons ketchup
• 2 tablespoons milkor cream
• 2 teaspoons dried oregano
• 1/2 teaspoon vegetable bouillon granules
• 1/2-1 cup cheese, grated,i usually use cheddar or gouda cheese
• salt, to taste
• pepper, freshly ground,to taste

DIRECTIONS

1. Preheat oven to 400°F/200°C/Gas 6.
2. Heat a little oil in a n a frying pan and fry onions and ground beef, till beef is browned well.
3. Season with salt and pepper.
4. Add all the chopped vegetables, stewed tomatoes, ketchup, milk, oregano and vegetable stock granules (if you have stock cubes, just sprinkle 1/2 a cube over the top).
5. Stir and allow to simmer for 5-10 minutes.
6. Add the pasta and mix well.
7. Transfer to an oven dish and top with grated cheese.
8. Bake in the oven until the cheese has melted and is beginning to brown, approx 15 minutes.
9. This will serve two as a main course or four as a side dish.

INGREDIENTS

• 3/4 lb ground lamb
• 1/8 cup chopped onions
• 1 clove garlic, chopped
• 1 (10 1/2ounce)cancondensed golden mushroom soup
• 1/4 cup water
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces spaghettior other pastas, cooked and drained according to package directions
• 1/8 cup butter, melted
• 1/8 cup parmesan cheese, grated
• 1/2 cup ricotta cheese

DIRECTIONS

1. Preheat oven to 350-degrees F.
2. Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
3. In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
4. Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
5. While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
6. Stir in lamb mixture and ricotta cheese.
7. Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.