Farmer's Market Pasta Salad

2 cups halved baby tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup frozen corn kernels
2 cup diced firm, ripe fresh peaches (about 4 medium)
1/2 cup thinly sliced green onions, opt.
Vinaigrett Dressing (see below)
4-oz. package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Toss together first seven ingredients, and set aside. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil, cilantro, and Parmesan cheese.

Vinaigrett Dressing

1/2 cup olive oil
2 teaspoons lemon zest (from one lemon)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
1 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Adapted from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad

So fresh and tasty! Perfect for a summer picnic.

Tomatillo Salsa Verde

1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.