2 large tomato, cubed1 ½ c mozzarella cheese, cubed2 grated garlic cloves½ c fresh basil1 t black pepper½ t salt2 green onions, chopped¼ c olive oil¾ lb. spaghetti, cooked
Mix all the ingredients except the spaghetti, then toss well with the spaghetti. A great late summer dish – no cooking and a use for all [...]

Adapted from the recipe by the same name in the More-with-Less CookbookYields 7-8 servings
Cook and drain according to package direction: 12 lasagne noodles
Filling
Steam until limp:2 bunches fresh spinach, Swiss chard or turnip greens, finely choppedor simply crumble and stir in 1/2 frozen block of spinach
Add and mix well:1/2 cup grated Parmesan cheese1 large tub of [...]

From The Irish Heritage Cookbook
4 tablespoons butter2 cups shredded cabbage1 1/2 pounds boiling potatoes, peeled and cut into 1″ pieces1 pound leeks (white and pale green parts only), washed and chopped5 cups homemade chicken stock or canned low-salt chicken brothsalt and ground white pepper to tastepinch of ground nutmeg1 1/4 cups half and half3 [...]

6 eggs1/4 cup milk1/4 teasoon pepper1 cup cubed whole wheat bread1 cup shredded mozzarella cheese2 oz cream cheese, cubed1/2 teaspoon dried oregano1 tablespoon vegetable oil1 onion, choooped1 cup chopped zucchini1 cup choppped mushrooms1 sweet red or green pepper, chopped2 garlic cloves2 tomatoes, sliced1/4 cup freshly grated Parmesan cheese
In a large bowl, whisk together eggs, milk [...]

This is certainly a different dish. I like it not so much for itself, but for something it taught me. I’ve always wanted to know how to make those nice – aka not burnt – hashbrowns that you get for brunches and breakfasts at anyone’s favorite restaurant. Nothing I tried worked, but never before did [...]