Earthly Eating

Here are some olive oil-ready recipes that will have you cooking like a chef in your very own kitchen.

• Pasta Primavera Salad
Serves: 8

1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or totini pasta
1/4 cup olive oil
3 tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Prepare large ice water bath. add carrots to the water, and simmer for 2 minutes. Add the squash, and cook for 2 minutes more. Add broccoli and bell pepper, and cool for 2 minutes more. Add the sugar snap peas and cook an additional 2 minutes.

2. Scoop vegetables from simmering water with strainer. Transfer to the ice water bath. Drain when cool, and pat dry.

3. Bring pot of water to a rolling boil. Add pasta, and cook according to package directions from al dente. Drain, and rinse under cool water to cool.

4. Meanwhile, whisk together olive oil and lemon juice in a large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetable, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
-232 Calories per serving
-8 grams protein
-9 grams total fat
-30 grams carbs
-4 mg cholesterol
-242 mg sodium
-3 grams fiber
-6 grams sugar

• Summer Succotash
Serves: 6

2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed
1 tbs. butter
1 tsp. olive oil
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 tbs. chopped fresh parsley
2 tbs. chopped fresh basil
1 tbs. white balsamic vinegar

1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

2. Heat the better and oil in a large skillet over medium-heat. Add onion, and sauté 5 to 7 minutes, or until it begins to become brown. Add the garlic, and cook another minute.

3. Stir in lima beans, and sauté 5 minutes. Add the corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices yet. Remove from the heat and stir in parsley, basil, and vinegar. Serve warm or chilled.
-179 Calories per serving
-7 grams protein
-4.5 grams total fat
-28 grams carbs.
-8 mg cholesterol
-240 mg sodium
-6 gram fiber
-5 grams sugar
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Earthly Eating Recipe

Turtle Pumpkin Pie
Serves: 10

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with a fork. Store leftovers in the refrigerator.

Happy Eating!