Additional Recipes for The Week

Swiss Chard Pesto Pasta
Ingredients:
2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup walnuts
1/4 cup Parmesan cheese
1/4 cup parsley leaves
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
6 oz cooked angel hair pasta

Directions:
1. Pulse garlic in food processor to chop
2. Add chard, walnuts, Parmesan, and parsley; whirl until finely chopped
3. Add oil, salt, and pepper and process until smooth
4. Serve with pasta

Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest
Ingredients:
1 pound potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed
2 teaspoons fresh-squeezed lemon juice
Salt


Directions:

In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.
In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.


Cantaloupe-Peach Smoothie
Ingredients:
3/4 cup orange juice
1 cup cantaloupe chunks
1 cup sliced peaches
1/2 cup vanilla yogurt
1-2 tablespoons lemon juice (optional)


Directions:
1. Combine the orange juice, cantaloupe, peaches, and yogurt in a blender and purée to the desired consistency.
2. Add lemon juice to taste and serve cold.
Tip: If you freeze some of your smoothie ingredients , or add some ice cubes, you can get a thicker, frothier drink.