Fresh Arugula Salad with Pears and Parmesan Ingredients: 3 C. Fresh Arugula 1 Pear C. Parmesan 3 T.

. Olive Oil Juice of a Lemon Directions: 1. Run water over arugula in a salad spinner and spin. 2. Remove arugula from spinner and place in another bowl. 3. Toss arugula gently with olive oil and lemon juice. 4. Core and thinly slice one pear. 5. Plate arugula and top with pear slices 6. Sprinkle parmesan on top. Basil- Parmesan Egg Wash for Breadsticks Ingredients: 1 Egg 1 T. 2% Milk t Basil 1/3 C. Parmesan Directions: 1. Combine all ingredients in a small bowl 2. Brush over breadsticks before baking.

Basic Yeast Dough Combine and Proof for 5 minutes: 1/3 c. warm water 1 T. sugar 2 T. yeast Combine in Kitchen Aid mixer with dough hook: 2 T. margarine, butter, or oil 2 T. sugar 1 egg 1 t. salt c. arm milk or water Measure 3-4 c. flour. Add 3c flour and mix to soft dough. Add more flour c. at a time if needed. Dough should cling to hook when a soft dough forms. Bowl should be clean on inside. 2 minutes on speed 2 to knead. Can also be combined in food processor with plastic blade, knead 1 minute. Proof in proof box, 30 minutes, or until double in bulk. No need to cover. Shape into load, dinner rolls, cinnamon rolls, etc. Place in sprayed pan. Proof in proof box, 30 minutes, or until double in bulk. No need to cover. Bake at 375, 12-15 minutes for rolls, 15-20 for cinnamon rolls, 20-25 for loaves. Cool out of pan, loaves 10 minutes. Slice with sliver knife. Do not wrap until steam escapes.

Basic Pasta Dough Ingredients: 2 c. flour 2 eggs 1 t. water 1 t. oil 1 t. salt Directions: Combine all in Kitchen Aid mixer with dough hook or fod processor with plastic blade. Dough should be stuff and cohesive. May add more flour, 1 T. at a time or more water 1 t. at a time to correct consistency. Wrap in plastic wrap and let rest hour. Roll out for desired product using Kitchen Aid pasta maker attachment or hand crank pasta maker Cut into desired pasta shape. When ready to cook, bring a large volume of salted water to the rapid boil before adding pasta. Boil 3 minutes, drain. Use immediately.

Bow Tie Pasta with Roasted Red Pepper and Cream Sauce Ingredients: 1 pound uncooked bow-tie pasta 2 t. extravirgin olive oil c. finely chopped onion

1 (12 oz.) bottle roasted red bell peppers, drained and coarsely chopped 2 t. balsamic vinegar 1 c. half and half 1 T. tomato pasta 1/8 t. ground red pepper 1 c. freshly grated Parmigiano-Reggiano cheese, divided Thinly sliced fresh basil Directions: Cook pasta according to package directions, omitting salt and fat Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently. Add bell peppers, cook 2 minutes or until thoroughly heated. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Remove from heat, cool 5 minutes Place bell pepper mixture in a blender, process until smooth. Return bell pepper mixture to pan, cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Add tomato mixture to bell pepper mixture, stirring with a whisk until well combine. Stir in ground pepper. Combine with bow-ties in a large bowl and add c. cheese, tossing to coat. Divide into separate bowls and garnish with basil if desired.