Dig-Deep Layered Summer Salad

2 cup(s) hard wheat berries (pearl barley can be substituted)
2 quart(s) cold water
6 tablespoon(s) freshly squeezed lemon juice, about 2 lemons
1/4 cup(s) white-wine vinegar
4 teaspoon(s) Dijon mustard
1 1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) sugar
1/2 teaspoon(s) celery seed
1 cup(s) extra-virgin olive oil
2 1/4 cup(s) celery, strings removed, sliced thinly on the diagonal
1 1/2 cup(s) dried tart cherries
10 ounce(s) Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)

Directions
Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.

Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.

In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

http://www.delish.com/recipefinder/dig-deep-layered-summer-salad-mslo0510-recipe

Speedy Pesto Wraps

Ingredients

1/4 cup reduced-fat cream cheese, softened
1/4 cup reduced-fat pesto sauce
4 8- to 10-inch flavored, plain flour, or whole wheat tortillas
8-ounces deli shaved or sliced smoked turkey breast
2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or shredded lettuce
1/2 cup chopped tomato or ripe avocado

directions

In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each tortilla. Top with tomato. Roll up. Makes 4 servings.

*Note: Because fresh sprouts may contain bacteria that could cause illness, you may want to leave them off your sandwich. If you grow your own sprouts, be sure to keep them refrigerated and wash them under cold running water for at least 20 seconds before using.

http://shine.yahoo.com/channel/food/recipes/speedy-pesto-wraps-537361/;_ylt=AsPZ.JGf69JJQ8Rbi7sHTkZfbqU5

Sweet Potatoes with Warm Black Bean Salad

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)

2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Makes 4 servings.

http://shine.yahoo.com/channel/food/could-you-quit-meat-once-a-week-for-a-year-1278724/

Lasagna Toss with Spinach and Ricotta

Ingredients:
Salt
1 package(s) (16 ounces) lasagna noodles
1 tablespoon(s) olive oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with garlic press
1 can(s) (28 ounces) plum tomatoes in juice
1/4 teaspoon(s) coarsely ground black pepper
1 package(s) (10 ounces) frozen chopped spinach
1/2 cup(s) loosely packed fresh basil leaves, chopped
1/4 cup(s) grated Parmesan cheese , plus additional for serving
1 cup(s) part-skim ricotta cheese

Directions

1.Heat large saucepot of salted water to boiling over high heat; add lasagna noodles and cook as label directs but increase the cooking time to 12 to 14 minutes.

2.Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring.

3.Stir in tomatoes with their juice, pepper, and 3/4 teaspoon salt, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, 8 minutes. Add frozen spinach and cook, covered, 10 minutes or until spinach is tender, stirring occasionally. Stir in basil.

4.Drain noodles; return to saucepot. Add tomato mixture and Parmesan cheese; toss well. Spoon into four pasta bowls; top with dollops of ricotta cheese. Serve with additional Parmesan if you like.

http://www.delish.com/recipefinder/lasagna-toss-spinach-and-ricotta-2452

Garden Pasta Salad

Ingredients:
2 cup(s) whole-wheat rotini (6 ounces)
1/3 cup(s) reduced-fat mayonnaise
1/3 cup(s) low-fat plain yogurt
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) red-wine vinegar, or lemon juice
1 clove(s) garlic, minced
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 cup(s) cherry or grape tomatoes, halved
1 cup(s) diced yellow or red bell pepper (1 small)
1/2 cup(s) chopped scallions (4 scallions)
1/2 cup(s) chopped pitted Kalamata olives
1 cup(s) grated carrot (about 2)
1/3 cup(s) slivered fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

http://www.delish.com/recipefinder/garden-pasta-salad-recipe-5061

Fusilli with Herbed Ricotta and Grape Tomoatoes

Ingredients:
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

Directions

1.Heat large covered saucepot of salted water to boiling on high.

2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.

4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

http://www.delish.com/recipefinder/fusilli-herbed-ricotta-grape-tomatoes-ghk0208

Ingredients:
8 ounce(s) (2 1/2 cups) whole wheat rotini pasta
4 teaspoon(s) cornstarch
2 cup(s) low-fat (1%) milk
1/2 teaspoon(s) Dijon mustard
Salt
ground black pepper
4 ounce(s) reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
2 ounce(s) extra-sharp Cheddar cheese, shredded
1/3 cup(s) freshly grated Pecorino Romano cheese
2 tablespoon(s) plain dried bread crumbs
1 medium tomato, thinly sliced


Directions

1.Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.

2.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

3.Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.

4.Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.

5.Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving

http://www.delish.com/recipefinder/macaroni-cheese-ghk1007

Penne with Peas, Grape Tomatoes and Ricotta

Ingredients:
2 pound(s) fresh peas in the pod, or 2 cups frozen peas, thawed
1 pound(s) penne rigate or ziti pasta
1 cup(s) part-skim ricotta cheese
1/4 cup(s) loosely packed fresh parsley leaves, chopped
1/4 cup(s) Romano cheese, freshly grated
2 teaspoon(s) (from 1 lemon) fresh lemon peel, grated
Salt and ground black pepper
2 teaspoon(s) olive oil
1 pint(s) grape tomatoes


Directions

1.Heat large covered saucepot of salted water to boiling over high heat.

2.Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod and release peas.

3.Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.

4.While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.

5.Remove 1/2 cup pasta cooking water; set aside. Drain pasta and peas.

6.To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and dollop with ricotta mixture.

http://www.delish.com/recipefinder/penne-peas-grape-tomatoes-ricotta

Slow-Cooker Greek Stuffed Peppers

Ingredients

4 large bell peppers
1 can(s) (15 ounces) cannellini beans, rinsed and drained
1 cup(s) (4 ounces) crumbled feta
1/2 cup(s) couscous
4 scallions, white and green parts separated, thinly sliced
1 clove(s) garlic , minced
1 teaspoon(s) dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.

Sprinkle peppers with scallion greens; serve with lemon wedges.

http://www.delish.com/recipefinder/slow-cooker-greek-stuffed-peppers-recipe

Grilled Three Cheese Sandwiches.

Ingredients:
6 large slices sourdough bread, each about 1/2 inch thick
1/2 cup(s) coarsely shredded Asiago cheese
6 ounce(s) fresh mozzarella cheese, sliced
4 ounce(s) Fontina cheese, sliced

Directions
Prepare outdoor grill for covered direct grilling over medium heat.
Place 3 slices bread on work surface. Sprinkle bread with Asiago, then top with mozzarella and Fontina. Top with remaining bread.

Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes or until bread is toasted and cheeses melt, turning sandwiches over once. Cut each sandwich in half to serve.

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

Ingredients

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

1.Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

2.Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

3.Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

4.In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

5.Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Baked Rigatoni with Spinach, Ricota and Fontina

Ingredients:
1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)


Directions

Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

http://www.delish.com/recipefinder/baked-rigatoni-spinach-ricotta-fontina-recipe-7738

Butternut Squash Ravioli

Ingredients
Filling
1 butternut squash* (about 3 1/2 lbs.), peeled, seeded, and cut into 2-in. chunks
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
3/4 cup ground toasted almonds
1 tablespoon minced fresh sage
4 ounces freshly grated parmesan cheese (1 3/4 cups)
1/2 teaspoon freshly grated nutmeg
ASSEMBLING & SERVING
Fine semolina*
Fresh Pasta Dough, rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
1 qt. reduced-sodium chicken broth or homemade chicken broth*
2 tablespoons butter
2 teaspoons extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
Freshly grated parmesan cheese
Preparation
1. Make filling: Preheat oven to 425º. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.

2. Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg. Add salt and pepper to taste.

3. Assemble ravioli: Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside. Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water. Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.

4. Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide. Cut ravioli between filling to make 4-in. squares. Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)

5. To serve: In a saucepan, boil broth until reduced by a third. Add butter; keep warm.

6. Preheat oven to 150° and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.

7. Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.

*Shortcuts: Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli, or from freshpasta.com ($6.79 for 16 oz.; 5-lb. minimum order). You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling. For a recipe for chicken broth, see sunset.com/chickenbroth.

Make ahead: Make filling (through step 2) and chill overnight. Fill ravioli (through step 4) and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.

Penne alla Vodka

Ingredients
4 tablespoons extra virgin olive oil
1 medium red onion, cut into 1/4 inch dices
1/2 cup vodka
2 cups basic tomato sauce
1/2 cup heavy cream
1 pound Barilla Penne
1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh


Directions
1. Bring about 6 quarts of water to a boil and add about 2 tablespoons salt
2. In a large sauté pan, heat oil over medium heat until just smoking. Add onions and cook until light golden brown, about 6 to 7 minutes. Add the vodka and cook until liquid is reduced by half, about 4 to 5 minutes. Add the tomato sauce and the cream and cook until the sauce has reduced by a third, about 10 minutes.
3. Meanwhile, cook the Barilla Penne in the boiling water for 1 minute less than the package directions indicate. Drain the pasta and add it to the saucepan. Stir together over very high heat for 1 minutes, until thoroughly coated. Remove pan fro heat, add grated Parmigiano cheese and toss for 20 seconds to mix well. Divide the pasta among four bowls, grate Parmigiano Reggiano cheese over each bowl and serve immediately.

http://www.thenest.com/Recipes/Pasta_Entree_Easy-Italian_Italian-food_28682/detailview.aspx?id=28682&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429

Herby Minestrone

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
3 carrots, peeled and sliced 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 yellow bell peppers, stemmed, seeded, and halved
3 cloves garlic, minced, divided
1 teaspoon chopped fresh savory
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sage
4 cups beef or vegetable broth
1 can (about 15 ounces) chickpeas, drained and rinsed
1 cup 100% vegetable juice, such as V8
1 can (about 28 ounces) diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh Italian (flat-leaf) parsley
Juice and finely grated zest of 1/2 lemon
1/2 cup shredded Parmigiano-Reggiano cheese

Preparation
Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, and bell peppers, and saut‚ until the vegetables lose their raw look, about 3 minutes. Add 2 cloves of the garlic and the herbs and cook for another minute. Transfer into a 5- to 6-quart slow cooker.

Add the broth, chickpeas, vegetable juice, diced tomatoes, vinegar, salt, and pepper. Cover the cooker and cook for 3 to 5 hours on high, or 6 to 10 hours on low.

Stir in the parsley, the remaining garlic clove, and the lemon juice and lemon zest. Serve, garnished with grated cheese.

http://www.thenest.com/Recipes/Vegetable_Italian-food_Low-fat_Slow-Cooker_Soup-Stew_Vegetarian_Winter-food_37177/detailview.aspx?id=37177&type=7&recipe_type=Italian+food&pageindex=0&HPpos=1&HPdate=20090416

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Greek Pizza

Ingredients:
1 (12- to 14-inch) pizza crust, freshly made or commercial
1 cup pizza sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
10 to 15 thinly sliced red onion rings, or to taste
1 1/2 cups shredded low fat, regular or soy mozzarella cheese
1/2 cup crumbled feta cheese
2 plum tomatoes, cored, seeded and diced
1/3 cup chopped or sliced pitted black Greek kalamata olives

Directions:
1. Preheat the oven to 450°F.

2. Prebake the fresh pizza crust if using, for 3 to 4 minutes. Remove from the oven, and set aside to cool slightly. Spread the sauce on the crust. Sprinkle the pizza with the oregano, arrange the onion rings on the sauce and top with the mozzarella cheese. Sprinkle the feta cheese, tomatoes and olives over the mozzarella cheese.

3. Bake for 10 to 12 minutes, or until the cheese melts. Remove from the oven, and serve.

http://www.thenest.com/Recipes/Pizza_Entree_Greek-food_Healthy_Party-Pleasers_Vegetarian_16378/detailview.aspx?id=16378&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407

Provençal Pizza

Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
3/4 cup ratatouille, caponata, or other Mediterranean vegetable condiment (drained if very juicy)
1/2 cup halved grape or other small tomatoes
1/3 cup crumbled feta cheese
1/3 cup roughly chopped pitted kalamata, niçoise, or other good-quality black olives
Scant 1/4 cup chopped sun-dried tomatoes in oil, drained
8 anchovy fillets (optional)
1/2 cup (about 1 ounce) freshly and finely grated Parmesan cheese
Olive oil, for brushing (optional)
2 tablespoons roughly chopped fresh basil or parsley leaves

Preparation
Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into an 11-by-15-inch rectangle. Slide it onto a baking sheet and prick all over with a fork. Moisten the perimeter with a little water and fold up the edge to create a 1/2-inch border.

Spread the ratatouille evenly over the pastry. Distribute the tomatoes, feta, olives, and sun-dried tomatoes on top. Bake for about 18 minutes, then arrange the anchovies in a neat pattern on top and sprinkle on the Parmesan. Continue baking until the pastry is puffed around the edges and golden brown (check the underside, too), another 4 to 5 minutes. Slide onto a cutting board, immediately brush the edges with some olive oil (if using), and sprinkle with the herbs. Cut into squares and serve slightly warm.

http://www.thenest.com/Recipes/Pizza_Appetizers_Fall-food_Party-Pleasers_Italian-food_41576/detailview.aspx?id=41576&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407

Pizza with Pesto, Ricotta, and Heirloom Tomatoes

Ingredients
Cornmeal or flour
Roasted Tomato Sauce, cooked down until very thick
12 ounces mozzarella cheese, grated
Fresh Basil Pesto
12 ounces ricotta cheese
6 to 8 heirloom tomatoes, sliced
Rosemary Garlic Oil
Kosher salt

Preparation
Preheat oven to 500 degrees F.

Roll out or stretch the pizza dough to the desired shape. Dust the baking sheet with flour or sprinkle it with coarse cornmeal. Place the dough on the pan.

Add a thin layer of tomato sauce to within 1/2 inch of the edge. Sprinkle with mozzarella. Add the pesto and ricotta in dollops. Bake until edges are golden brown.

Take the pizza out of the oven and place the tomato slices on top. Brush the edges with the Rosemary Garlic Oil and sprinkle lightly with salt.

http://www.thenest.com/Recipes/Pizza_Italian-food_Party-Pleasers_Vegetarian_Summer-food_Spring-food_43246/detailview.aspx?id=43246&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407

Margherita Pizza

Ingredients:
1 recipe easy pizza dough
3 tablespoons (homemade) marinara sauce
4 slices dry mozzarella
4 leaves fresh basil, chopped
2 thin slices prosciutto
1/2 cup chopped arugula
Freshly ground black pepper to taste

Directions:
1. Preheat the oven to 400 degrees with a pizza stone in the oven.

2. Prepare the pizza dough according to the recipe. Divide the pizza dough into fourths. Roll out one of the pieces to 8 or 9 inches in diameter. Place the dough on a lightly floured pizza peel, or baking sheet with no sides, and top with sauce, cheese, and basil.

3. Slide the unbaked pizza onto the hot stone and bake until the crust is brown and bubbly, about 20 minutes.

4. Remove from the oven and top with the prosciutto, arugula, and pepper. Slice and serve immediately.

http://www.thenest.com/Recipes/Pizza_Comfort-food_Easy_Entree_Fast_Italian-food_Party-Pleasers_Easy-Italian_17080/detailview.aspx?id=17080&type=7&recipe_ingredients=Pizza&HPpos=1&HPdate=20090407