Enjoy some delicious recipes!

Program #622

Sneaky Vegetable Pasta

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 small carrot, chopped
1 small zucchini, chopped
½ cup mushrooms, sliced
1 (28-ounce) can crushed tomatoes
½ cup vegetable broth
¼ teaspoon brown sugar
Salt and pepper to taste
1 (16-ounce) bag bow tie pasta

In a skillet over medium-high heat, sauté onions and garlic in olive oil until tender. Add carrots, zucchini and mushrooms and cook until softened. Add tomatoes, broth, sugar, salt and pepper. Simmer for 5-10 minutes. Remove from stove and let cool slightly. Cook pasta according to package directions. While pasta is cooking, puree vegetables in a blender. Toss cooked pasta with vegetable sauce and serve.

Refreshing Melon Smoothie

2 cups cantaloupe, cubed
2 cups honeydew, cubed
1 cup nonfat vanilla or strawberry frozen yogurt
1 tablespoon lime juice
Water as needed
6-8 fresh mint leaves

Arrange cantaloupe and honeydew in a single layer on a baking sheet. Freeze for at least 2 hours. Puree all ingredients in a blender until smooth. Serve immediately.

Baked Zucchini

4 medium zucchinis, sliced into ½ inch thick Rounds
2 ounces mozzarella cheese, shredded*
1 teaspoon garlic powder
1 teaspoon parsley flakes

Preheat oven to 350 F. Cover the bottom of a baking dish with a layer of zucchini. Sprinkle with half of the cheese, garlic powder and parsley. Repeat with a second layer using remaining ingredients. Bake until cheese is melted and lightly golden about 10-15 minutes.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!