Christie's Pesto Tortellini Salad

This is apparently originally a Pillsbury recipe, but I had it at Christie's house, so I attribute the recipe to her. I've modified it a bit (cut out the chicken, mayo, and buttermilk), but it's essentially the same. It's really a delicious combination plus quick, easy, and contains both veggies and protein.

J'adore: Christie's Pesto Tortellini Salad

Ingredients:
1 package refrigerated cheese tortellini
1 cup frozen peas
mixed baby greens or salad green of choice
1 1/2 cups matchstick carrots (buy pre-packaged)
1 red bell pepper, cut into strips
1/2 cup pesto
half and half
grated parmesan-romano cheese

Directions:
Cook tortellini according to package instructions. During the last 3-4 minutes of cooking, add the peas to the tortellini. Drain and rinse with cold water. Rinse and spin salad greens and divide among plates. (If you're serving this at a party you can layer in a big bowl as the original recipe instructs). Add carrot matchsticks, bell pepper strips, peas, and tortellini to salad greens. Serve with Pesto dressing.

To prepare the pesto dressing, slowly add half and half to pesto while stirring to combine. Add only enough half and half to achieve the desired consistency. Add additional grated cheese, if desired.

Vegetable Fajitas

I'm not sure if my mom came up with this recipe or if I did, but I think I've been making it for as long as I've been cooking. The measurements aren't too precise, but it's a wonderful summer recipe, especially with the bounty of home gardens and farmers' markets.

J'adore: Vegetable Fajitas with Caramelized Onions

Ingredients:
1 zucchini
1 yellow summer squash
2 carrots
1 bell pepper (red, yellow, or orange)
olive oil (or Persian Lime Infused Olive Oil)
balsamic vinegar or white balsamic vinegar
approx. 1/2 jar salsa
chili powder
juice from 1 large lime slice (optional)

1 or 2 onions, sliced or diced
1/2 tsp. olive oil
1/4 to 1/2 tsp. brown sugar

tortillas
grated cheddar cheese (optional)
sour cream (optional)

For the fajita filling:
1. Dice all vegetables and put into a large non-stick skillet. Add approx. 1 Tbs. of olive oil or lime olive oil, stir to coat vegetables, and turn heat on to medium-low.
2. Cook vegetables for about 5 minutes, then add approx. 1 Tbs. balsamic or white balsamic vinegar to the skillet. Add approx. 1/2 a jar of prepared salsa to the skillet. Stir to combine ingredients. Add chili powder to taste. Cook vegetables long enough that they are soft, but still a little crunchy. Remove from heat.

For the caramelized onions::
Slice or dice onions according to your preference. I prefer to half my onions and then slice them; Scott prefers them diced so that they're not too stringy and are easier to eat. Place onions in small non-stick frying pan with oil. Saute until tender. Sprinkle in brown sugar, stir, and continue to saute another minute or two.

Serving suggestions:
Heat tortillas for a few seconds in the microwave to soften. Layer grated cheese, caramelized onions, fajita vegetables, and sour cream onto tortilla. Fold and serve with tortilla chips, salsa, and guacamole.