INGREDIENTS:

1/2 lb. fettuccine (half a box)
1 Tbsp. butter
2 Tbsp. diced shallot
2 cloves garlic, crushed
1 Tbsp. water
pinch black pepper
1/8 tsp salt
5 oz. baby bella mushrooms (half a box), sliced
1 cup heavy cream
2 Tbsp. grated parmesan cheese, plus extra for topping

INSTRUCTIONS:

Cook the pasta as per the directions on the box and set aside.

Heat the butter in a medium saucepan and add the shallot. When it begins to brown, add the garlic, water, salt and pepper. Let simmer on low for 1-2 minutes. Add the mushrooms and simmer another 3 minutes, covered and stirring occasionally. Pour in the heavy cream and bring to a boil. Add the grated parmesan and cook another few minutes until sauce is slightly thickened.

Pour the sauce over the pasta and mix to incorporate. Top with the extra parmesan cheese and dried parsley flakes. Garnish with purple or green basil leaves.

It's so nice to have an easy alternative to frying chicken. Baking chicken is wonderfully healthy option too, but having the oven on in the summertime is just not fun. Here's one way to serve up some chicken and veggies with minimal stove time and maximum flavor!

INGREDIENTS:

1.5 lb. chicken tenders, cut into small strips

Marinade:
2 Tbsp corn starch
2 Tbsp orange juice, lemonade or water

Sauce:
1/2 cup broth or water
1 Tbsp corn starch
3 Tbsp teriyaki sauce
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 1/2 Tbsp soy sauce
2 cloves garlic, crushed
1/8 tsp red pepper flakes
1/8 tsp salt

Vegetables:
1 medium green squash, sliced (unpeeled)
1 red bell pepper, cut into strips
1 8oz box baby bella mushrooms, sliced thinly
1 small can sliced water chestnuts
1 can baby corn, cut into small pieces
1 cup frozen broccoli floretts

3 Tbsp canola oil
1 Tbsp toasted sesame oil


INSTRUCTIONS:

Combine the corn starch and juice in a small bowl and add the chicken strips. Let marinate at least one hour.

Mix the sauce ingredients in another bowl and set aside.

Heat the two oils in a large nonstick wok. Add the chicken pieces without the remaining marinade. Cook on medium-high heat until the chicken turns white. Remove the chicken to a plate and set aside.

Add the vegetables to the hot wok and stir. Cover and let simmer until the vegetables are softened, approximately 10-15 minutes, stirring occasionally.

Pour the sauce over the vegetables and return the chicken to the wok. Mix thoroughly and cook an additional 2-3 minutes. Serve over rice.

This soup is so wonderful and so colorful that you might need sunglasses when you prep the veggies! It's so nice to work with our Creator's divine artwork and make something delicious from it. As promised here are all ten vegetables in chronological order.

INGREDIENTS:

2 tbsp. oil
1/2 tbsp. dried basil
1/2 tsp. black pepper
2 1/2 tbsp. salt
1 large onion, diced
4 cloves garlic, crushed
2 carrots, peeled (chop one, reserve one)
4 mediums stalks celery, chopped
1 potato, peeled and chopped
1 Roma tomato, chopped
1 zucchini, unpeeled (chop half, reserve half)
1 small butternut squash or spaghetti squash, peeled and chopped
2 cups broccoli, divided
1 small can green peas
3-4 quarts water


DIRECTIONS:

Reserve the whole carrot and half zucchini in a mesh soup bag and set aside.

Heat the oil in a large 8-quart pot on medium heat. Saute the onion until translucent. Add the garlic and continue to cook until starting to brown. Lower the heat and add the spices. Stir quickly and add the chopped carrot, celery, potato, tomato, zucchini, squash and 1 cup of the broccoli. Cook for 5 minutes with the cover partially closed. Add the green peas, mesh bag of reserved carrot and zucchini, and water and bring to a boil. Once boiling, reduce to a simmer and let cook for 2 hours.

Remove the reserved vegetables to a plate and chop into small pieces. Using an immersion blender, blend the soup until mostly blended. There should still be visible bits of vegetables. Return the carrot and zucchini, along with the reserved cup of broccoli to the soup and let cook another half hour. Stir well and serve.