Rocky Mountain Recipes 9-19-11

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

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4 Sun Dried Tomatoes

2 Garlic Cloves

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1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

4 Sun Dried Tomatoes

2 Garlic Cloves

1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

4 Sun Dried Tomatoes

2 Garlic Cloves

1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

4 Sun Dried Tomatoes

2 Garlic Cloves

1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

4 Sun Dried Tomatoes

2 Garlic Cloves

1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.

1/2 c. Canola Oil

1/3 c. Red Wine Vinegar

1/4 c. Parmesan Cheese, grated

4 Sun Dried Tomatoes

2 Garlic Cloves

1-1/2 t. Basil, crushed

1 t. Salt

1/8 t. Ground Red Pepper

8 oz. Spinach Fettucini

4 Plum Tomatoes

1 Zucchini, halved, sliced

1 c. Mozzarella Cheese, shredded

6 Hard Boiled Eggs

Cook and drain spinach fettucini. Place oil, vinegar, parmesan cheese, sun dried tomatoes, garlic, basil, salt and pepper in blender. Cover and blend at medium speed until smooth, about 1 minute. Set aside. Dice and remove seeds from plum tomatoes. In a large bowl, toss together fettucini, plum tomatoes, zucchini and cheese with reserved dressing until all ingredients are evenly coated with dressing. Peel and wedge boiled eggs then gently toss in to salad. Cover and chill to blend flavors. Makes 6 servings.

Iola Egle • Bella Vista, Ark.