Anita Stafford: Broccoli, Grape and Pasta Salad

This pasta salad is crunchy and full of healthy goodness. Not everyone loves broccoli, but I think this salad could change minds. Even a skeptic might be converted when the broccoli is tossed with all the red grapes, pasta, toasted pecans, bacon, and tangy dressing. READ MORE

 

 

 

Debbie Arnold: Grilled Vegetable Pasta Salad with Edamame

This salad is an adaptation of one I read about in Better Homes and Gardens. Since the garden is beginning to flourish with fresh summer vegetables, I decided to make use of those and create this salad to have for lunch recently. It’s great to make ahead and have on hand for a light lunch or dinner. I think you could easily add chicken or shrimp if you’d like although there’s plenty of protein already with the addition of edamame. READ MORE

 

Pat Downs: Pasta Primavera with Grilled Chicken

I do my Primavera a little differently.   My husband loves corn so I use corn often in lieu of green peas.  I also love the Pasta & Roni Angel Hair Pasta with Herbs.   It contains just the right amount for the two of us.   It will yield 4 servings after you mix all the other ingredients in. READ MORE

 

Amy Gramlich: Tallerine – Southern Family Favorite

If you love a good Southern dish ooing and gooing with cheese, you must try our tallerine – a longtime family favorite of my Arkansas family.

One of my fondest recurring activities while growing up was going over to my aunt and uncle’s house on Sunday evenings for tallerine. My Aunt Rosie made the best (and only) tallerine I had ever eaten. If you don’t care for processed cheeses like Velveeta, you may want to stay clear. But if you do like Velveeta, hold your appetite because you will want seconds. My whole family in Arkansas is about as southern as it gets. We know what’s good! READ MORE

 

 

Ricci Alexis: Creamy Chicken Spinach Mushroom Pasta with Sun-dried Tomatoes

For this recipe I was originally going to lighten it up and make it with zoodles but I forgot to grab some zucchini from the store and had half of a box of bow tie pasta in my pantry so that was that, regular pasta it was! I also love that the “sauce” you can eat alone, which I did when I ran out of noodles, HA!

The original recipe didn’t call for spinach but I love to throw spinach in pasta to kick up the nutritional value and make my food look prettier. Plus, just like in smoothies, you can’t really taste it. I tried throwing substituting kale for spinach but it just tastes a little too bitter for me. Do you like kale?? READ MORE