Prosciutto Roasted Asparagus with Homemade Macaroni and Cheese
Chik'n Stew with Butternut Squash and Quinoa (we are substituting fake chicken)
Fry Bread (Didn't get around to it last week!)
Pike Place Special (We are going to the market to see what catches our eye!
Quinoa Pasta Salad with Roasted Artichokes and Pesto
A really simple dish I like to pull out for those few days it is too warm to eat a hot dinner.
2 boxes Quinoa pasta pagodas
1 can Italian Stewed Tomatoes; drained and diced
1 small jar roasted artichoke hearts; drained (reserve some oil for dressing, if you like)
1/2 cup pesto
Boil pasta until preferred consistency. Rinse in COLD water. Toss with remaining ingredients. Serve chilled.