Super Simple Pasta 'Ella'

This dish is full of bright color and can be custom designed in any way you like. Try adding heirloom tomatoes, eggplant or yellow squash in season.
(Serves 6-8)

10 ounces fresh or frozen tortellini
1/2 cup  zucchini slices
1/2 cup red bell pepper strips
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/4 cup kalamata olives
1/4 cup coarsely chopped basil leaves
Any other bright garden vegetables you love
2 tablespoons olive oil
1 cup Alfredo sauce (PCC sells a delicious  local brand: Cucina Fresca)
Salt and pepper to taste
Freshly grated parmesan cheese

Bring a pot of salted water to a boil and cook the pasta just until al dente, about 4-5 minutes. Remove with a slotted spoon or small strainer and rinse in cold water. Drain.

Place the pot back on the stove and add the zucchini, cauliflower and broccoli. Simmer for a scant 2 minutes and remove. If you're not going to cook the pasta dish right away, refresh the veggies in cold water and drain.

To prepare the pasta:
In a sauté pan, heat the oil over medium heat and add the zucchini, red peppers, cauliflower, broccoli, kalamatas and basil leaves. Stir for 1 minute. Add the pasta and the sauce and cook, stirring occasionally, until the sauce is hot and the pasta is heated through. Serve garnished with the grated parmesan.

Note: You may grill or saute the vegetables to be added to the pasta instead of blanching them.

Recipe developed by Lynne Vea

Herb Seasoned Roasted Chicken a la Ella
This succulent crispy chicken takes only moments to prepare for roasting in the oven and makes a gorgeous presentation at your table.
(Serves 4-6)

1 whole fryer chicken
1 lemon, cut in half
Sprigs of fresh thyme
2 tablespoons olive oil
Herb blend (recipe follows)

Preheat your oven to 375 degrees F.

Rinse the chicken inside and out and dry. Stuff the cavity with the cut lemon and thyme sprigs. Brush the skin of the chicken lightly with olive oil and sprinkle the  herb seasoning all over the surface.

Place the chicken in a roasting pan. (You may place it on a roasting rack in the pan for more even browning.)  Roast 18-20 minutes for each pound of chicken. (About an hour and 15 minutes for a 4 pound chicken.) Take the temperature of the chicken with an instant read thermometer by placing the thermometer in the meat of the inner thigh, not touching the bone. It should read 165 degrees F. When the chicken reaches 165 F., pull it from the oven and tent it loosely with foil.  It will pick up a few degrees as it sits. Allow it to rest for 10 minutes.

Place the chicken on a platter and garnish, if desired, with dark leafy greens and summer fruits.

Herb Blend:
1 tablespoon chopped  fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 teaspoon paprika
2 teaspoons salt
1 teaspoon freshly ground pepper