Roasted Summer Vegetable Pasta (Real Simple) 3/4 pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic 1/2 cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large 1/4 cup fresh oregano leaves grated Parmesan, for serving Heat oven to 450 F. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.

Mother used to make the frozen ambrosia salad, and I loved it, patti! This is to die for, so delicious. GS had it almost everynight on trip for dessert. On ship they call it CHOCOLATE MELTING CAKE Here's my recipe, tried and true and comes out perfect ever single time. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I bake mine EXACTLY 13 minutes and serve in the ramekins, same as Carnival

We are having our Garden club lunch this week and it is bring a salad day, any and all types of salads, from fruit to chicken. So I am making this one. I will have it in a bowl surrounded by the scoops tortilla chips (whole grain they are best) So it can be scooped and eaten.Or just put on a plate and eaten. I use the pre cooked Fajitas meat it comes in beef or chicken by John Soules John Soules Beef Fajitas Fajitas black bean salad Yields: 6 to 8 servings Prep time: 15 min Ingredients: 1 to 2 cups diced cooked fajitas meat (optional) 2 (15-ounce) cans black beans, rinsed and drained 1 cup fresh, frozen or canned corn kernels * 1 sm jar mild, medium or spicy salsa (your preference) 1 (14.5-ounce) can diced tomatoes with oregano, garlic and/or basil** 1/4 cup good-quality balsamic vinegar 1 to 2 whole avocados , peeled, seeded, and diced * If using canned corn kernels, drain before using in the salad. ** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil. I like to use the tiny grape tomatoes cut in half, I do add garlic and oregano. I also add a can of drained small black olives whole or sliced. I also add about a half cup of grated colby jack cheese added last. Preparation: In a large bowl, combine meat, black beans, corn, salsa, tomatoes, and balsamic vinegar. Refrigerate until ready to serve (best made 1 to 2 days ahead of time before serving). Add diced avocado to mixture just before serving. Serving suggestions: Place mixture into the hollow of an endive leaf and serve. Serve in a bowl surrounded by tortilla chips, preferably the scoops type. Makes 6 to 8 servings.

This is a Whole Foods recipe I found when searching for a Mexican corn on the cob recipe. I had similar to this the 4th. Mexican corn on the cob 4 ears fresh corn on the cob 2 TBS extra virgin olive oil 2 tsp red chili powder 4 tsp lime juice salt, black pepper, and cumin powder to taste Directions: Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper. Remove corn from steamer, brush with oil mixture, and serve hot. Serves 4 Here's another, and I think I can edit both and come up with my own version Mexican corn on the cob 3 tablespoons mayonnaise (fat free is fine) 2 teaspoons fresh lime juice (optional) 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears corn, shucked Directions: 1Prepare grill.2Combine mayo and juice (if using) in a small bowl.3Combine cheese and seasonings in another small bowl.4Place corn on grill rack that has been sprayed with cooking spray.5Grill corn 12 minutes or until tender, turning frequently.6Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.7Serve immediately.