Roasted Asparagus and Tomato Penne Salad with Goat Cheese

I love the warm weather of Spring after a very long Winter. Not only does it feel so good to shed the bulky winter wear and finally have some sun on my skin, but my body also appreciates the fresh food that can now be prepared!

Wednesday evening was warm, enough so that the windows were closed and the air conditioner was on. Not only that, but my husband was out of town, so I did not want to prepare a large meal with lots of dishes to wash myself. Luckily I has the perfect dish for such a night!

This salad is super delicious and good for you. If you don't like goat cheese, try sprinkle a bit of feta cheese on the salad instead. Left over salad makes a great lunch the next day ... Enjoy!

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Modified slightly from Cooking Light May 2011

2 cups uncooked penne or other tube-shaped pasta

1 bunch asparagus spears

12 or more cherry tomatoes

4 TBS olive oil, divided

salt and pepper

1 TBS minced shallots

2 TBS fresh lemon juice

1 TBS Dijon mustard

1 tsp dried herbs de Provence

1 1/2 tsp honey

1/2 cup pitted kalamata olives, halved

2 cups or more baby arugula

1/2 cup crumbled goat cheese

1. Pre-heat oven to 400 degrees

2. Cook pasta according to package directions, drain and set aside.

3. Place asparagus and tomatoes on a jell-roll pan. Drizzle with 1 TBS olive oil, sprinkle with a bit of salt and pepper. Toss gently to coat. Arrange asparagus and tomato mixture in a single layer and bake at 400 degrees for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place back in oven and bake tomatoes an additional 4 minutes. Remove tomatoes from pan, let asparagus and tomatoes stand for 10 minutes. Cut asparagus into 1-inch lengths.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 TBS olive oil, stirring with a whisk. Stir in a sprinkle of salt and pepper.

5. Place pasta and asparagus/ tomato mixture in a large bowl. Add arugula and olives. Drizzle with dressing and gently toss to coat. Sprinkle with cheese.

Meatless Monday: Fingerling potatoes with swiss chard and eggs

Alright... the title does not sound terribly appealing but do not let that scare you from trying this amazingly tasty dish! Loaded with goodness and flavor, this is a great Meatless Monday meal. Give it a try ... I bet you will like it!

Fingerling Potato-leek hash with Swiss chard and eggs

(From cooking light)

2 TBS olive oil

2 cups sliced leeks, rinsed well (about 2 large)

12 oz. fingerling potatoes, cut lengthwise into quarters

2 cloves garlic, minced

1 1/4 tsp Spanish smoked paprika, divided

1/2 tsp salt

1/2 tsp ground pepper

4 cups thinly sliced trimmed Swiss chard

4 eggs

1/4 shredded Gruyere cheese (or more!)

1. Heat large skillet over medium heat. Add oil to pan. Add leeks, cook 6-8 minutes, stirring frequently. Add potatoes and garlic, cook 15 minutes or until potatoes are tender, stirring occasionally. Add small amount of water if needed to prevent burning. Can deglaze pan with water or small amount of wine.

2. Stir in 1 tsp. paprika, 1/4 tsp each salt and pepper. Add chard, cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle with remaining salt, pepper and paprika. Cover and cook 3 minutes. Sprinkle cheese over potato mixture. Cover and cook 2 more minutes or until egg yolks are lightly set.

Chicken tacos and confetti salad

Looking for an easy dinner that is also loaded with flavor and goodness? Here you go! We had this for dinner Wednesday evening and I used some of the leftovers for a salad on Thursday for lunch.

Chicken Tacos with Cilantro Slaw and Avocado Cream with a side Southwest Confetti Salad!

Tacos:

(adapted from Cooking Li.ght)

1 lb. skinless boneless chicken tenders, cut into 1/4 inch strips

3/4 tsp ancho chile powder (I used normal chili powder)

1/2 tsp garlic salt (I used 1/4 tsp or so of garlic powder)

1/4 tsp ground cumin

2 TBS fresh lime juice, divided

1/4 cup low fat sour cream

2 TBS 2% milk

1 ripe peeled avocado, sliced

2 cups packaged angel hair slaw

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 TBS olive oil

8 (6 inch) corn or flour tortillas

1. Heat small amount of oil in a large skillet over med- high heat. Sprinkle chicken evenly with chile powder, garlic salt and cumin. Add chicken to pan and cook 4 - 6 minutes, stirring frequently. Remove chicken from pan.

2. Combine 1 TBS lime juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 TBS lime juice, slaw, onions, cilantro and olive oil, and a large dollop of the avocado cream; toss to coat. Add a small sprinkle of salt if you desire.

4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas. Top each tortilla with some of the avocado cream and slaw mixture. Yum!

Confetti Salad:

1 cup can corn, drained

1 cup coarsely chopped zucchini

1 cup grated carrot

1 cup diced tomato

1 red bell pepper, seeded and diced

1/4 cup green onions, diced

2 TBS chopped fresh cilantro

1 TBS fresh lime juice

1 TBS olive oil

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 (15 oz.) can black beans, rinsed and drained

1. Combine all ingredients in a large bowl, stirring to combine.