A simple meal whipped together with ingredients we already had on hand. This was a very pretty dish with the rainbow chard, so it's unfortunate that it didn't pack very much flavor. In the end it was...or garlic would have helped. Chard and greens sautéing Penne with rainbow chard and Spanish onions Recipe source: Harmony Valley Farm's newsletter, Volume 17, Issue 16

This recipe came in one of America's Test Kitchen's periodicals, which contained dozens of recipes on pull-out rectangular cards. Super easy. All I can say is you can't go wrong with asparagus and prosciutto! Penne, asparagus, parmesan and prosciutto

You'd think ziti wouldn't be difficult to find in any old grocery store, but you'd be wrong. We stopped at two different places and neither carried ziti. It boggles the mind. We opted for substituted rigatoni... Skillet baked ziti rigatoni Vietnamese kohlrabi salad Recipe sources: America's Test Kitchen for the ziti, and Harmony Valley's newsletter Volume 16, Issue 9 for the sala

This pasta was awesome. The original recipe called for Swiss chard, but we had just received some red kale in our CSA box. They seem fairly interchangeable, so we opted for the kale. It also called for...turnips and greens Recipe sources: Harmony Valley's newsletter, Volume 17, Issue 10 for the turnips, and Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners for the past

Ooooh boy! Garlic bread time! I love my garlic bread and so do so many other people whom I've made it for. This recipe is one my Dad taught me and I've done exactly the same ever since. There are many...making this delicious side dish and that the directions were easy to follow! Any questions, comments and concerns, please feel free to contact me and I'll be more than happy to help :) Enjoy!

Source: KRAFTFoods.com Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup  KRAFT 100% Grated Parmesan Cheese, divided 2 cans (8 oz. each...1/4 cup Parmesan cheese. BAKE 13 to 15 min. or until golden brown. Other Tidbits: Prep Time: 15 min Total Time: 30 min Makes: 32 servings, 1 piece each  

Jonas has been watching what he's eating the past few weeks, so today we decided to try a recipe from ATK's light cookbook. (If you're not familiar with ATK's "schtick," they take popular recipes and... just out of the frying pan Homemade tomato sauce Light(er) spaghetti and meatballs with grated parmesan Recipe source: America's Test Kitchen's The Best Light Recipe cookbook

Some parts of this recipe turned out well, but there are some things we'd change: Reduce the time that the pizza crust goes into the oven during its initial bake so that the edges don't turn out as crispy...with oil, rosemary and salt Ingredients for mega meatball pizza and zippy Italian popcorn Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners

It was time to try another of ATK's lasagna recipes. (We had tried the skillet lasagna some time ago.) This one went in the oven, and required a few more steps, but was ultimately a delicious success... Julia plopping down ricotta dollups during lasagna assembly Applying the finishing touches of mozzarella Served with herb bread Recipe source: America's Test Kitchen

Last night was cracker night. Two kinds of crackers were on the menu: one vegan (for Ian), and the other involving butter and cheese (for me, must use up butter in fridge!). Crackers are surprisingly easy...than the cheese ones (shocker!)... probably because the cheese ones were too buttery (I'm not a big fan of the butter taste). I'll try the cheese ones again with olive oil or grapeseed oil next time