Tuesday, January 15th: Pasta Night!

Chicken Pesto Veggie Pasta

• 1 box bow tie pasta
• 1 cup asparagus (cut)
• 1 1/4 cup mushrooms
• 1 red Pepper (sliced)
• 1 cup onions (chopped)
• 2 cloves garlic
• 2 cups chicken (cubed)
• 1 can artichoke hearts (rinsed/drained)
• 2 jars pesto (3/12 ounces each)
• 1/8 teaspoon red pepper flakes
• 1 cup (4 ounces) parmesan cheese
• 1 cup brocoli
• 1 cup cherry tomatoes

     Directions

1. Cook pasta, add asparagus and broccoli (at least 3 minutes).
2. Sauté mushrooms, red pepper, garlic, and onions until soft (add in artichokes and tomatoes along with salt and pepper).
3. Cook chicken
4. Toss together with pesto and cheese
5. Enjoy!

Garlic Bread

• 1 loaf of bread
• Dried parsley (pesto)
• Butter
• Olive Oil
• Sea Salt
• Garlic powder
• Pepper
• Mozzarella
• Parmesan

     Directions

1. Slice loaf
2. Mix mozzarella, parmesan, butter, garlic powder, and dried parsley (pesto) in bowl
3. Spread across loaf
4. Preheat oven at 375 degrees
5. Wrap loaf in foil
6. Bake in oven for 15-20 min
7. Cut and Serve

Caesar Salad

• Olive Oil
• 6 Garlic cloves
• 3 cups Croutons
• Lemon Juice
• 1 tsp Worsheshire Sauce
• Black Pepper/Salt
• 1 Romaine Lettuce
• 6 tbsp Parmesan Cheese
• Mustard
• Red Wine Vinigar

      Directions

1. Mince 3 cloves of garlic and combine in a small bowl with 3/4 cups mayo, 2 tsp of parmesan, 1 tsp of worcherser sauce, 1 tsp mustard, and 1 tbsp lemon juice. Season to taste with salt and pepper, and refrigerate until needed
2. Heat oil in a large skillet over medium heat.
3. Cut 3 cloves of garlic and add to the hot oil. Cook and stir until brow then remove garlic from pan.
4. Add 3 cups of bread cubes (croutons) to hot oil. Cook until lightly browned. Remove from oil and season with salt and pepper.
5. Tear 1 head of Romaine lettuce into bite sized pieces and place in a large bowl. Toss with dressing and remaining 4 tbsp parmesan. Mix in croutons

Cherry (Or Apple) Crumble

• Ice Cream
• 1 9'' pan
• 6 tbsp butter
• 1 1/8 cup flower
• 1/2 rolled oats
• 6 tbl brown sugar
• 1/8 tsp salt
• Pecans
• 2 ounce of cherry (or apple) filling

      Directions

1. Preheat oven to 375 degrees
2. Melt butter and mix with oats, flower, brown sugar, and salt, then cover the bottom of the pan
3. Spread cherries or apples across bottom of pan
4. Crumble more of the earlier mixture on top along with pecans
5. Bake for 40-45 min

St. Peter's College Dinners!

Hi everybody! So, we at St. Peter's thought it would be a great idea to start documenting all of the delicious concoctions that we make for you all each week. Each week I'll be posting the recipes from the previous Tuesday so you all can recreate the meals at home! Quick shout out to all of the folks that come and dine with us each week. You guys have no idea how much it means to us when we see you all enjoying our grub. We hope you all keep coming and invite more of your friends! Good luck with the cooking, and enjoy!