Bean Bake With Broccoli

• 6 cups fresh broccoli florets
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 3 tablespoons butter, divided
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 jar (4 ounces) diced pimientos, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 3 tablespoons dry bread crumbs

Directions

• Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11-in. x 7-in. baking dish.
• Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.

Puffed Oven Pancake

Puffed Oven Pancake

Pasta With Roasted Peper Sauce

3 whole Red Bell Peppers

2 Tablespoons Pine Nuts (optional)

• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• ½ cups Heavy Cream
• Flat Leaf Parsley, Finely Minced
• Fresh Parmesan, Shaved Or Grated
• ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow

to sweat. Peel the charred skins from the peppers, then

removed seeds. Set aside.Lightly toast pine nuts in a skillet.

Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil.

Add diced onions and garlic and cook until soft.

Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine.

Taste and add more salt, if necessary.

Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped

parsley and plenty of shaved Parmesan.

Give thanks for Italy.

Repeat as necessary.