Aunt Tad's Stuffed Peppers

This isn't an exact recipe, so use your imagination...

start with
4 Bell peppers, cut the tops off and take out the seeds

next
break up 2 pieces of bread, soak in some milk (just enough to absorb it)

Mix moist bread with 1 lb ground beef (or turkey)
Chop up 1/2 onion and 1/2 stick celery. Stick in a bowl in the microwave with some water to steam it for about a minute. (add any other veggies you choose).

Add veggies to meat mixture. Season with garlic salt and pepper.

Stuff Peppers. Place in baking pan. Pour a dab of tomato/spaghetti sauce on top. Cover with foil.

Cook at 350* for half an hour or until meat is thoroughly cooked (clear juices).

Remove foil, sprinkle mozerella cheese on top of each pepper. Let melt. Serve while hot!

linguine with asparagus and pine nuts

Serves 4. Ready to eat in about 20 minutes. From Real Simple.

- 12 oz. linguine (3/4 box)
- 1/4 c. olive oil
- 1/4 c. pine nuts
- 4 cloves garlic, sliced
- 2 lbs. asparagus, trimmed and cut into 1-inch pieces
- salt and black pepper
- 1 c. shaved parmesan (about 3 oz.)

1) Cook the pasta according to the package directions; drain the pasta and return it the pot.

2) Meanwhile, heat the oil in a medium skillet over medium heat. Add the pin nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.

3) Add the asparagus mixture to the pasta along with 1 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Sprinkle with the parmesan before serving.

{Time Saving Tip: Instead of peeling and slicing garlic, simply smash the unpeeled cloves with the blade of a heavy knife, discard the skins and cook the crushed cloves.}