Whole Grain Rigatoni

Serves 4

4 tbsp virgin olive oil
1 medium red onion sliced thinly (yummy)
6 mint leaves (ick..optional!)
1/2 tsp. crushed red pepper
15 inch head of cauliflower (about a 1lb)
1 lb rigatoni pasta
1/2 cup grated pecorino cheese
2 tsp ground black pepper
1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 - Bring 6 quarts water to boil in large pot and add 2 tbsp salt.

2 - In medium saute pan, heat oil, add onion, mint and red pepper. Cook until soft.

3 - Remove leaves and base core from cauliflower and chop into about 1/4 inch coins and throw all the pieces into the saute pan with the onions. Lower heat to medium and cook, stirring regularly for 12-15 mins until cauliflower is softened and light brown.

4 - Cook rigatoni according to instructions until al dente and rain in colander (duh!) but reserve a little bit of water. Toss hot pasta with a bit of the cooking water into cauliflower pan and add grated cheese, black pepper and parsley. Toss to coat and serve immediately...

Apple, Pear and Walnut Salad

Serves 6

1 tbsp red wine vinegar
2 1/2 tbsp orange juice
1 orange, zested (wth?)
1/2 cup raisins (totally optional...yuck)
4 apples, preferably 2-3 different kinds
2 pears, preferably red and green
2/3 cup walnuts toasted and coarsely chopped
2 tbsp extra virgin olive oil
Salt and Ground black pepper to taste (also optional)

1 - In large bowl, whisk vinegar, orange juice, zest and raisins

2 - Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil.

3 - Toss well to combine. Season to taste with salt and pepper. Refrigerate 1 hour before serving... YUMMY

(Recipe courtesy of People Magazine - Sunny Anderson)

Jambalaya Recipe

8-10 Servings

2 tbsp extra virgin olive oil
1 lb chicken thighs, cut into pieces
1 lb turkey andouille sausage
1 lb shrimp, peeled, deveined
1 lb catfish, cut into small pieces
1 large onion chopped
1 bell pepper chopped
3 cloves garlic, minced
4 stalks celery
2 tbsp Creole seasoning
1 6oz can tomato paste
4 tomatoes peeled and chopped
8 cups chicken broth
2 bay leaves
4 cups long grain brown rice
Salt to taste
1/2 cup chopped parsley and chives

1- Place olive oil in large pot over medium heat. When hot, add chicken and sausage to cook for 5 mins. Then add shrimp, fish, onion, bell pepper, garlic and celery. Cook until browned.

2- Add Creole seasoning, tomato paste, tomatoes and chicken broth and simmer. Add bay leaves, stir in rice and season with salt to taste. Reduce to simmer, then cover. Cook until liquid is evaporated (approx 30 mins)

3. Before serving remove bay leaves and stir in herbs.

(Recipe from People Magazine - Art Smith)