Today’s Horoscope

claudiaMiscellaneous

CANCER (June 21-July 22):  You may miss a one-of-a-kind adventure if you prefer to stay secure in your comfort zone.

Don’t know about you, but lately I have been playing it pretty safe. “Minimize risk.” “Reduce pressure.” “Simplify your world.” “Hide!” is what my brain kept telling me. And that’s what I needed to hear ’cause the last few months have been rough sailing. But now a new year has begun and I’m feeling the need to venture out of the comfort zone and see what adventures lie ahead.  Who’s with me?

Family Favs

claudiaGood Eats

Who knew such a great recipe would come off an ad for GLAD Wrap? This is one of our absolute favorite pasta salads (and for our parent friends- yes, it passed the teenager test). We sometimes double the recipe if it’s for a bunch of folks. Enjoy!

Pasta Salad with Roasted Vegetables

1 pound butternut squash, peeled, seeded and diced
1/2 pound eggplant, peeled and diced
4 plum or plain tomatoes, diced
1 medium red onion, diced
1 tbsp olive oil
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
1 garlic clove, crushed through a press
4 ounces feta cheese crumbles
1/4 cup chopped, fresh flat-leaf parsley
1 tsp fresh oregano, chopped
1/2 pound cellentani (corkscrew) pasta

1.  Heat oven to 450. In large bowl, combine squash, eggplant, tomatoes, red onion, oil, salt and pepper.  Toss. Spread vegetables in a large nonstick or foil-lined baking sheet coated with a little oil. Roast until tender, about 30 minutes, stirring once halfway through. Stir in garlic; cool. Transfer vegetables to large bowl. Cover with GLAD wrap (ha, gotta give ’em their plug). 

2.  Combine cheese, parsley and oregano. Refrigerate vegetables and cheese mixture overnight. 
3.  Cook pasta; drain and rinse under cold water.
4.  Toss pasta with chilled vegetables, then cheese mixture. Serve immediately or chill to enjoy later.

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