Arugula Pesto

Ingredients:

• 1 pound dried pasta, noodles over shapes
• 5 ounces baby arugula, washed
• 6 garlic cloves, peeled
• 2/3 cup pine nuts, plus extra for serving
• 1/2 cup grated Parmesan, plus extra for serving
• 2 Tbsp lemon juice
• 2/3 cup extra-virgin olive oil

Preparations:

1. Cook pasta according to package instructions.
2. Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
3. When the pasta is al dente, drain the pasta. Immediately toss with pesto and additional pine nuts. Serve immediately, sprinkled with extra Parmesan. 

Salsa

Ingredients:

• 1 28 oz can of whole peeled tomatoes, drained and chopped
• 1 14 oz can of petite diced tomatoes, drained
• 1 small onion, diced
• 1/3 cup fresh cilantro, chopped.
• 2 jalapeno peppers, finely diced
• 4 cloves garlic, pressed
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp pepper

Preparations:

1. Combine all ingredients in an air tight container and let sit in the fridge overnight.

Apple Cake

Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 finely chopped green apples, peeled
• 1/2 cup pecans

Preparations:

1. Heat the oven to 350 degrees F. Grease an 8-inch square pan.
2. In a medium bowl, combine the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Stir with a whisk.
3. In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.
4. Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and pecans and stir to mix them into the batter.
5. Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve cold with buttercream frosting or warm with ice cream.  

Roasted Red Potatoes

Ingredients:

• 3 lbs red potatoes, quartered or cut into one inch chunks, skin on
• 2 Tbsp Olive oil
• 1 tsp dried rosemary, crushed
• 1/2 tsp powdered garlic
• 2 tsp salt
• 2 tsp pepper

 Preparations:

1. Preheat the oven to 400 degrees.
2. In a large bowl, toss together all the ingredients until evenly coated.
3. Place potatoes on a foil lined pan. 
4. Bake for 50 to 60 minutes, stirring once.