Tuesday Try A New Taste - Vegetarian Mabon Light Meal

Baked Pasta with Spinach-Ricotta Sauce

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Ingredients:

• 10-oz frozen spinach, thawed
• 2 C ricotta cheese
• 2 eggs, beaten
• 1/4 C grated parmesan
• 2 tbsp chopped fresh basil and parsley
• 1 clove garlic, chopped
• 1/4 tsp nutmeg
• salt and pepper
• 8 oz pasta

Spray 9-inch square baking dish. Pre-heat oven to 350. (if dish is glass, 325). Cook pasta till barely tender and drain. Combine sauce ingredients in large bowl

and stir. Toss hot pasta with sauce, pour into dish. Garnish with parmesan, bake 25-30 minutes.

Rosemary Cheese Biscuits

From "Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri All

Old fashioned biscuits are a treat at any season. According to Goddess lore,

sprinkling rosemary into the dough helps us to attract love and longevity.

Ingredients:

• 2 cups unbleached, all purpose flour
• 1 cup grated Parmesan cheese
• 2 ½ tsp. baking powder
• 1/4 tsp. sea salt
• 1 tsp. fresh rosemary, minced
• pinch cayenne pepper
• 1 stick unsalted butter or margarine, chilled
• ½ cup milk (more if needed)
• 1-3 Tbsp. dry sherry

Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened. Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers (or a floured rolling pin ), to about ½ inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket.

Makes about 18 biscuits.

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