Broc & Mac

From: 100 Days of Real Food

This is one of my new loves, and therefore a common fall back recipe.  I just love this creamy macaroni and cheese.  With broccoli it makes for a great one dish meal - especially when it's just the Dude and me for dinner.
I've adjusted the measurements to fit our serving size.  But please check the website above for the original recipe.

INGREDIENTS
1 cup of dried pasta noodles, cooked
2 tablespoons butter
2 tablespoons whole-wheat flour
3/4 cup milk
1 cup freshly grated block cheese (I like marbled cheddar.  Grating your own is important for the proper creaminess)
Lawry's seasoned salt to taste (my weakness.  It's not mac & cheese without Lawry's)
1 head fresh farmer's market broccoli (or just store bought is good, too. :)

DIRECTIONS
In a saute pan boil about 1" of water.  Add the broccoli and cover to blanch/steam.  Cook to desired tenderness.
Melt the butter in a pan over medium-low heat.  Whisk in the flour and continue whisking for about 1 – 2 minutes until the roux  starts to darken. (I had to learn from Joy of Cooking how to make a roux after a couple rounds of funky tasting Broc & Mac)
Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.
Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt.

Waldorf Salad style Penne

from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Waldorf-Salad-Style-Penne

INGREDIENTS:
1 pound whole wheat penne pasta
3/4 cup mayonnaise (I use lite)
1/4 cup sour cream (I use low-fat or plain yogurt)
3 tablespoons fresh lemon juice
1-1/2 teaspoons ground cumin (I omit, don't like cumin)
3 ribs celery, chopped
8 slices bacon, cooked and crumbled
4 nectarines, 3 coarsely chopped and 1 sliced
1 bunch chives, cut into 1/2-inch lengths
3/4 cup coarsely chopped salted, roasted pecans

DIRECTIONS
In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.

Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.

To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.

Spicy Asparagus Pasta

from The Great PB&J Battle blog

INGREDIENTS
olive oil
1 Tbsp butter
½ tsp red pepper flakes
10 cloves garlic, minced
2 lb asparagus
Salt & Pepper
1 cup Parmesan cheese
1 lb penne pasta

DIRECTIONS
Cook pasta according to package directions
Cook red pepper flakes in oil and butter for about 3 minutes. Add asparagus, salt and pepper to taste and cook until tender, about 8-10 minutes. Add garlic and parmesan and toss with pasta