Sun-dried tomato and arugula pasta

Peppery arugula is a wonderful green to add to your salad, but also is perfect in a pasta dish like this. In addition to the arugula, I also used some basil from my garden for this recipe. Remember: Fresh herbs should be added at the end of the dish, dried in the beginning. I've also become a big fan of fresh-grated cheese, particularly pecorino-romano, but feel free to substitute a handful of your Kraft parmesan from the jar. I also used whole wheat pasta, but again, your regular pasta would be just as good. And don't forget the wine! You should always cook with a wine that you would drink, not too expensive, but still tasty.

• 1 box whole wheat pasta, cooked al dente. (Reserve about a cup of pasta water)
• Olive oil, enough to thoroughly coat the bottom of your saute pan 
• One small onion, chopped
• 5-6 garlic cloves, finely chopped
• One small jar of sun dried tomatoes, coarsely chopped
• 1/4 c. hot cherry peppers, coarsely chopped (more or less, depending how spicy you want to go!)
• 1 can white beans, rinsed and drained
• 1 tbsp Italian seasoning
• 1 tsp salt
• a few basil leaves, chopped
• 2 c. arugula, coarsely chopped
• 1 c. white wine
• 1 c. pasta water
• handful of freshly grated Pecorino-Romano cheese
• 3 tbsp butter

While pasta cooks, heat large saute pan with olive oil. Saute onion and garlic for a couple of minutes. Add sun-dried tomatoes, cherry peppers, and beans. Let cook for a couple of more minutes and then add white wine, Italian seasoning and salt.

Before you drain the pasta, take about a cup of the pasta water and add to saute pan. Return the pasta back to its pot and toss with the butter and cheese. While the butter melts, stir in the arugula to the sun-dried tomato mixture. Combine the pasta mixture and sun-dried tomato mixture and toss well to coat. Plate your dishes and sprinkle the basil and a little more cheese on top.

Tomato and Bean Soup

Campbell's has got nothing on this tomato soup! It's chock full of fiber, protein, vitamins and antioxidants, plus it has at least half the salt. I'm by no means a vegetarian, but I do think it is important for your health, and the health of the planet, to try and eat at least one meat-free dinner a week. This hearty soup would make a great dinner, especially if you have some nice crusty Italian bread to go along with it.

I can't believe that it is the middle of the winter and I'm still enjoying veggies from my garden! Instead of canning my veggies, I've opted to freeze them. It's a great alternative, especially if you have a Food Saver and the freezer space.  I used up the last of the tomatoes and string beans from last season's crop for this recipe. Is it spring yet?

Ingredients:
1/2 onion, diced
1 tsp olive oil
1/2 green pepper, chopped
2-3 celery stalks, chopped
2-3 carrots, chopped
2-3 cloves of garlic, minced
3 cups diced tomatoes
2 cups water
Sprinkle of oregano and basil
Pinch of cumin
Salt and pepper, to taste
1 can white beans
1 cup cut green beans

Directions:
In large soup pan, cook onion in oil on low heat for about 5 minutes. Add celery, carrot, pepper, and garlic and cook another 3-4 minutes.

Add tomatoes, water, oregano, basil, cumin, salt and pepper. Cover and cook over low heat about 10 minutes, or until veggies are tender.

Add string beans and white beans. Add additional salt and pepper, if necessary. Cover and cook additional 10 minutes, or until string beans are tender.