Pasta with Tomatoes, Spinach and Goat Cheese

1 (6oz) bag baby spinach, rinsed, or 1 bunch (about 12oz) fresh spinach, stemmed and washed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 lb fresh, ripe tomatoes, peeled, seeded and finely chopped
Salt and pepper
2 tbsp slivered basil
3/4 lb farfalle or fusilli
2 oz goat cheese, crumbled

1. Begin heating a large pot of water for the pasta. Wash the spinach, and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water and then squeeze dry. Coarsely chop and set aside.

2. Dry the pan, and heat over medium heat. Add the olive oil and the garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper. Stir in the basil and spinach. Keep warm.

3. When the pasta water comes to a boil, salt generously and add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.

Serves 4.

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Creamy Cucumbers

2 cucumbers, thinly sliced
6 tbsp Miracle Whip
1/2 onion, chopped
2 tbsp milk
3 tbsp cider vinegar
1/4 tsp sugar
1/2 tsp salt
pepper to taste

1. In a large bowl, mix together Miracle Whip, milk, cider vinegar, sugar, salt and pepper.

2. Place cucumber and onion in the bowl and mix all ingredients well. Cover and place in refrigerator for at least two hours before serving.

Serves 6.

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Simple Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

1. Beat the vinegar in a bowl with the brown sugar, garlic, salt and pepper until sugar and salt dissolves.

2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Makes 1 cup.

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Pumpkin Chili

1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz)  light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

3. Serve topped with sour cream and shredded cheese, if desired.

Serves 4.

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