Pasta alla Carbonara

Looking for a quick and easy dinner?  This recipes fills the bill (and the belly).  Serves up well paired with a salad.  
To make this dish you will need:

1 pound pasta (for this I prefer fresh)

2 tablespoons extra virgin olive oil

1 bunch scallions sliced

6 ounces prosciutto, sliced into small strips

4 cloves of garlic, finely chopped

2 large eggs

1 cup freshly grated  parmesan, plus more for serving

Freshly ground black pepper

1 handful fresh parsley, chopped

1.)  Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2.)  Bring a large pot of salted water to a boil, add the pasta and cook according to package directions, drain well.  Saving 1/2 cup of the starchy cooking water to use in the sauce, if you wish.
3.)  Meanwhile, heat the olive oil in a deep skillet on medium. Add the prosciutto and scallions.  Saute for about 3 minutes, until the prosciutto is crisp. Toss the garlic in and saute for less than 1 minute to soften.
4.)  Add the hot, drained pasta to the pan and toss for 2 minutes to coat the strands in the fat. Beat the eggs and parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this doesn't happen). Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Summertime Orzo Salad - Vegan!

A delightfully different side dish.  Tasty, full of flavor and can be made vegan!  To make this dish you will need:

4 cups water

1 1/2 cups orzo

1 small can  sliced black olives

1 1/2 cups red and yellow diced peppers

3/4 cup finely chopped red onion

1/2 cup chopped carrots

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh cilantro

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey/agave nectar

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

1.)  Pour the water into a large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
2.)   Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
3.)  Toss the orzo with the black olives, peppers, carrots, onion, basil, mint, and enough vinairgrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey/agave, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.