Memorial Day Pasta Salad

1 bottle black beans, drained and rinsed

1 lb box elbow or shell pasta

1.5 c. corn

1 can whole or diced tomatoes

1-2 c. shredded cheddar or mexican blend cheese

1 bunch green onions, diced (optional)

1 c. shredded cooked chicken or 1/2 c. crumbled bacon (optional)

Sauce:

1/2 c. each salsa, BBQ sauce, sour cream, and ranch dressing

Cook pasta according to directions on box. While it's cooking, drain and chop the tomatoes into bite sized pieces. Mix all dressing ingredients in a small bowl, set aside. When pasta is cooked, immediaely drain and rinse with cool water until it is cool to the bite. Shake off excess water. Mix with all other ingredients except dressing and bacon in a large bowl. Stir in dressing a little at a time until it is coated to your liking.

If not serving immediately, you may need to add more dressing before serving as the pasta tends to absorb dressing over time and get dry.

Sprinkle with bacon just prior to serving.

Hominy Stew

1 onion, chopped
4 cloves garlic, minced
olive oil (Or bacon drippings, see notes below)
2 carrots, cut into small chunks
1 can pinto beans, drained
1 can garbanzo beans, drained
1 can hominy, drained
1 can diced tomatoes, drained
1 8 oz. can tomato sauce
1 green bell pepper, chopped into large pieces
1 tsp. taco powder
1/4 c. salsa verde
1/2 tsp. oregano
1/4 tsp. unsweetened cocoa powder

Saute onion and garlic in olive oil until tender. Add carrots. Cover and turn heat to low. Stir a few times so the carrots don't brown too much, cook until carrots are starting to get tender. Add remaining ingredients and simmer 1 hour. Don't let it go dry.

Other options for great added flavor:

1. Saute a few strips of bacon and use the drippings in place of olive oil. Sprinkle the top of the stew with the crumbled bacon.

2. Add Anaheim or hot peppers to the onions when sauteing

3. Add a can of corn in with the other canned ingredients.

Teriyaki Beans

1 onion, coarsely chopped
2 gloves garlic, chopped
olive oil
1/2 bell pepper, chopped
1 can pineapple tidbits, drained, liquid reserved.
2 tsp. brown sugar
2 Tbsp. soy sauce
1 can kidney beans, undrained
2 tsp. cornstarch

Saute onion and garlic in olive oil until tender. Add bell pepper and cook for 1 minute longer. Add pineapple tidbits, brown sugar, soy sauce, and beans with their liquid. Simmer 5 - 10 minutes. Combine cornstarch and reserved pineapple liquid and stir until smooth. Add pineapple mix to the pan and cook until thickened and bubbly.

Serve over rice

Beans Florentine

Vegetarians, skip the chicken, just start with the shallots, and make sure your Parmesan cheese is rennet free.

1 chicken breast
Salt & peppers to taste
2 Tbsp. butter
1 Tbsp. oil
1 shallot, chopped
1 can white beans
2 large handfuls of spinach, chopped
3 or 4 artichokes heart quarters from a bottle, regular NOT marinated, chopped pretty fine
1 1/2 c. milk
2 oz. cream cheese, softened
1 oz. white cheddar
1 - 2 Tbsp. Parmesan cheese, grated

Pinch Paprika to Garnish

Heat oil and 1 Tbsp. butter in a skillet. Sprinkle chicken breast with salt and pepper. Cook in oil until browned, but not burned. Remove chicken from heat and set aside. When cool enough to handle shred the chicken.

Meanwhile add the remaining tablespoon of butter to pan. Add the shallots and cook until they are starting to get tender. Add the spinach and cook until wilted. Add the cream cheese and stir until melted and smooth. Slowly stir in the milk and keep stirring until blended. Add the artichoke hearts, beans, chicken and both cheeses. Stir until blended.

Garnish with a pinch paprika for color

Serve with pasta, rice, or mashed potatoes

Greek Macaroni Salad

1 lb small pasta (Piccolini is really fun here)
Salt

1/2 cucumber, peeled and chopped
1 can black olives, cut in half
1/2 red onion, chopped
1/2 small container feta cheese, crumbled
1 tiny bottle pimentos, drained
1/2 yellow bell pepper, chopped
1 can garbanzo beans, drained
1 pkg cherry tomatoes, cut in half OR 2 roma tomatoes, chopped
1 small handful fresh parsley chopped (optional)

1/4 c. mayonnaise
2/3 c. greek salad dressing or other vinegar and oil salad dressing

Cook pasta in boiling salted water until tender. While cooking prepare vegetables and set aside.

Whisk mayonnaise until smooth. Slowly whisk in salad dressing until blended. When pasta is cooked, drain and rinse with cold water. Toss with dressing until coated. Stir in chopped vegetables

Other tasty additions:
Sliced zucchini
chopped spinach
Toasted pinenuts

Skillet Black Bean Lasagna

For a simpler version skip the vegetables. Just start by adding the water and sauce to the pan and go from there.

Olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 stalk celery, chopped
1 carrot, grated
1/2 bell pepper, chopped
1/2 zucchini, grated
1 bottle spaghetti sauce
2 1/2 cups water
2 beef bouillon cubes (vegetarians use an imitation version or just water)
1 can black beans, drained
1/2 lb uncooked pasta (radiatore or farfalle are both great)

1/2 c. ricotta cheese
1/4 tsp granulated garlic
2 Tbsp mozzarella cheese
1 Tbsp. Parmesan cheese
1 tsp. parsley
dash salt & pepper

Saute onion, garlic, celery, carrot, bell pepper, and zucchini in olive oil until vegetables are tender. Add spaghetti sauce, water, beef bouillon cubes, and uncooked pasta. Simmer, uncovered until pasta is tender. Check to make sure that sauce doesn't go dry, if it starts to, add water. When the pasta is al dente stir in the black beans.

Combine ricotta, garlic, mozzarella, parmesan, parsley,and salt and pepper. Drip by spoonfuls into skillet, cover and turn heat to medium low. Simmer until ricotta is set. Remove from heat and let sit 5 minutes before serving

Zucchini Chicken Lentil Soup

2 boneless skin chicken breasts
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/8 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. marjoram

8 cups chicken broth
3/4 c. brown lentils
1 can tomatoes, undrained
1 onion, chopped
2 carrots, cut into thin coins
4 zucchini, cut into quarters and then sliced

Combine salt, pepper, paprika, garlic, and marjoram. Sprinkle chicken with combined spices. Cook in olive oil and butter over medium heat with onion until chicken is well browned, but not charred. Removed chicken from pan. Set aside.

Add broth and stir, scrapping bottom of pan, to deglaze. Add lentils and tomatoes and simmer until lentils are tender, about 30 minutes. When chicken is cooled, shred. Add carrots, zucchini, and shredded chicken. Simmer until vegetables are cooked.