Ingredients

• 3 ounces uncooked rotini pasta (spiral shaped pasta, 1 1/4 cups)
• 1/4 cup light sour cream
• 2 tablespoons grated parmesan cheese
• 1 tablespoon reduced-calorie mayonnaise
• 1 tablespoon skim milk
• 1 clove garlic, minced
• 3/4 cup fresh broccoli florets
• 3/4 cup tomato (2 or 3 medium)
• 1 medium carrot, finely shredded (1/2 cup)
• 1 tablespoon chopped fresh basil

Directions

1. Cook pasta to desired doneness as directed on package.
2. Drain. Rinse in cold water. (Optional: Do not rinse. Allow to cool. Note: Never rinse pasta used in a warm dish. There are differing opinions as to whether it should be rinsed when used in a cold dish.)
3. Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
4. In large bowl, combine broccoli, tomatoes, carrot and basil.
5. Add cooked pasta; mix well.
6. Add sour cream mixture; toss gently to mix thoroughly.
7. Serve immediately, or cover and refrigerate until serving time. 

Adapted from food.com

Vegetarian Grilled Stuffed Portabella Mushrooms

by Kittencalskitchen

Vegetarian Stuffed Portabella Mushrooms. --Photo by partysweets

Ingredients

• 8 large portabella mushrooms, stems removed (Portabella mushrooms are available from Palm's Mushroom Cellar on West Main St. Or use alternative mushrooms available from Palm's and other DCFM mushroom growers.)
• 8 small firm tomatoes (sliced into thin slices)
• 2 tablespoons sunflower oil from the market (or olive oil)
• salt and pepper
• 1/3 cup grated Parmesan cheese (Or use an alternative suggested by your favorite DCFM cheese maker.)

Stuffing

• 1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
• 1/2 cup cream cheese, room temperature
• 1/4 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh garlic
• 2 tablespoons fresh basil (or use 2 tablespoons fresh oregano)
• 1 large green onion (very finely chopped)
• Seasoned salt and fresh ground black pepper (Check with Renaissance Farm on North Carroll St. for infused salts.)

Directions

1. In a bowl mix all stuffing ingredients together adjusting salt and pepper to taste.
2. Cover and chill until ready to use if not using right away.
3. Place the mushroom caps on large baking sheet or platter and brush all over with with oil.
4. Sprinkle tops of the caps lightly with salt and pepper.
5. Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
6. Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
7. Carefully brush the tomatoes with oil then season with a pinch of salt and black pepper, then sprinkle with grated cheese.
8. Grill at 250 or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

 

Adapted from www.food.com

Best Grilled Pork Chops

Best Grilled Pork Chops. --Photo by Bergy

[Editor's Note: There are great techniques and ingredients here for more than just pork. Beef, bison, emu, elk, venison, even trout would taste great with these ingredients!]


by Kate in Ontario
Serves 6

Ingredients

• 1/2 cup water
• 1/3 cup soy sauce (Light soy sauce may also be used.)
• 1/4 cup sunflower oil from the market (Olive or vegetable oil may also be used.)
• 3 tablespoons lemon pepper seasoning
• 2 garlic cloves, minced
• 6 pork loin chops, fat removed

Directions

1. In deep bowl mix all marinade ingredients.
2. Add meat, then marinate at least 2 hours.
3. Remove meat from marinade and cook over medium-high heat on greased grill: 3/4" or thinner, 5-6 minutes maximum per side. Thicker than 3/4" 6-7 minutes maximum per side. Cooking time for second side is shorter by 1-2 minutes.
4. DO NOT OVER-GRILL! Chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.
5. Let meat rest for approximately 6 minutes after removal from grill.

Adapted from food.com