Pesto Egg and Potato Salad

Vegan:

Vegetarian:

2 pounds baby potoatos
bunch of green beans cut into 1 in pieces
1 cup fresh basil
pine nuts
olive oil
2 tablespoons red wine vinegar
about 1 cup small red tomatos
green olives pitted
6-8 hard boiled eggs peeled and cut into 1/4ths (ignore this if vegan)



boil eggs (cook 15-20 minutes in boiling water). While boiling, prep. potatos, cut up to bite size, cook in boiling water for ten minutes. As cooking, cut green beans. After ten min of potatos cooking, add green beans for 4-5 minutes (total amount of time potatos cook: 15min). Drain potatos and green beans and let cool. While cooling, use food processor to chop basil, handful of pine nuts and a few tablespoons olive oil. Also, during cooling time, cut small tomatos in 1/2. After cutting tomatos set them aside. Use processor bowl to add red wine vinegar to mixute, then pour over cooling potatos. mix. Top with tomatos and some olives, mix again. Season with salt and peppper. Finish with peeled and quartered eggs if non-vegan.

Rotini Zucchini Pasta

Before:

After:

adapted from Rachel Rays Summer Veggie Pasta:

1 box Rotini pasta (from this save 1 cup of cooking water for later)

some olive oil

lots of chopped garlic (several cloves)

1/2 cup italian or reg bread crumbs

3-4 zucchini thinnly sliced

4 ears corn, kernals scraped off

at least 6oz swiss cheese (or fake if vegan)

lots of fresh basil (at least 1/4 cup!)

cook pasta. while cooking pasta, heat a seperate pan with olive oil add 1/2 garlic and bread crumbs. In ANOTHER pot heat more olive oil over med heat, add the other 1/2 garlic and add zucchini and cook for 5 min. stir in kernals of corn, cooked pasta and that saved 1 cup of the cooking water from pasta, add 1 cup swiss cheese then add salt and pepper. Top with remaining cheese and basil and breadcrumb mixtures.