3 cups cooked couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled

Cook couscous according to package directions. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, some salt, and some pepper. Toss well, taste, and adjust with more of the above if necessary. Add the basil and feta.  Toss gently until it is evenly combined.

Serves 4-6

2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut in bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp salt (optional)
Crushed red pepper (optional)
1 1/2 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water, cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Makes 4 servings.

1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 shallot, minced
pinch of crushed red pepper
1 cup dry white wine
1 small can chopped clams with clam juice
1½ pounds littleneck clams, washed & scrubbed
2 tablespoons butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano

1. Heat oil in a medium stockpot over high heat. Add garlic and shallots and cook for a minute.
2. Add crushed red pepper and cook for a few seconds.
3. Add white wine and clam juice from the chopped clams and cook until the mixture reduces by half, about 3 minutes.
4. Add the chopped clams and littleneck clams, cover the pot and cook until the clams open. Discard any that do not.
5. Remove the clams with a slotted spoon to a bowl.
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Serve in shallow bowls.

Serves 4-6

Place the tomatoes, salt & pepper, basil and balsamic vinegar in a glass bowl and set aside for 10 minutes, stirring occasionally.
Boil salted water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice. Put the angel hair pasta in the water to cook according to the package directions. In a large skillet, saute the garlic in olive oil until lightly browned. Do not burn! Add the drained tomatoes and toss briefly to heat.
Toss the pasta and tomato mixture together and serve with freshly grated Parmesan cheese.

Cook the pasta according to the package directions.  Meanwhile, cut off the bottoms of the asparagus, then wash the stalks. Cut into 1 inch pieces on an angle. Chop gorgonozola into small chunks.  Boil or steam the asparagus until just tender (about 7 minutes).  Melt the butter in a medium-sized pan.  Add cream, black pepper and salt.  Cook, stirring, until the sauce  starts to thicken. Add 5 oz. of the Gorgonzola, and continue stirring.  Once the pasta is ready, drain and add it back to the pot.   Mix in the asparagus and sauce.  Stir, making sure pasta is coated. Add the remaining 1 oz. gorgonzola and stir through before serving.

Serves 4

1 lb. boneless chicken breasts
9oz. baby corn
2 1/2 cups snow peas
2 tablespoons corn oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon sesame seeds
black pepper, to taste
1 lb. Chinese egg noodles

Cook the egg noodles according to the package directions. Meanwhile, slice the chicken into long, thin strips. Cut the baby corn in half lengthwise. Heat the corn oil in a wok. Add the chicken and stir-fry over high heat for about 1 minute. Lower the heat to medium and add the baby corn and snow peas. Stir-fry for about 5-10 minutes or until the vegetables are cooked but still slightly crunchy. Mix the vinegar, honey and soy sauce together in a small bowl. Stir the mixture into the wok and add the sesame seeds. Season with pepper, to taste. Stir-fry for another minute. Serve over the egg noodles.

12 oz frozen tri-color cheese tortellini
6 oz tri-color Fiori pasta
1 cup diced cooked ham
1/2 red onion, diced fine
1 cup diced red bell pepper
1 cup diced green bell pepper
1 1/2 cups diced Jarlsberg cheese
1/2 cup Good Seasons Italian Dressing

Cook the pastas according to package directions. Drain and rinse to cool off. In a large bowl, combine all of the ingredients and mix well until evenly coated with the dressing. Refrigerate for at least 30 minutes before serving.

Serves 8-10

10 oz. Linguine
4 medium zucchini
6 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
3 tablespoons fresh basil, chopped
1/2 to 1 tablespoon crushed red pepper flakes
juice from 1 lemon
5 tablespoons light cream
4 tablespoons Pecorino Romano cheese
salt, to taste
fresh cracked black pepper, to taste

Cook the Linguine according to the package instructions. Meanwhile, slice the zucchini into thin ribbons using a vegetable peeler. Heat the olive oil in a large skillet. Add the garlic and cook for 20-30 seconds. Lower the heat and add the zucchini. Stir frequently for about 5 minutes. Stir in the basil, red pepper flakes, lemon juice, cream, cheese, salt and black pepper.
To serve, place some of the pasta on your serving dish and then pile some of zucchini on top.

Serves 4

Cook the pasta according to the package directions. Meanwhile, boil the broccoli pieces in water for about 2-3 minutes. While the broccoli is boiling, heat a large saute pan over medium heat. Add the olive oil and then saute the garlic for about 30 seconds. Add the zucchini and then the broccoli and saute for another 2-3 minutes. Add the roasted red pepper and continue to saute. When the pasta is done, drain the pasta and add it to the saute pan with the crumbled feta cheese. Toss to combine and remove from the heat after about 2-3 minutes. Serve immediately.

Serves 6

Cook the pasta according to the package directions. In a bowl, mix all of the ingredients together. Once the pasta is done, add it to the bowl and mix to coat. Refrigerate and let marinate overnight. Garnish with chopped scallions.
Serves 5