Linguine Primavera Salade

1 c broccoli flowerets, (1" long)
2 sm zucchini, trimmed quartered cut crosswise into 1" pieces
4 asparagus spears, trimmed-cut into 1"
1/2 lb green beans, trimmed cut into 1"
3 T fresh minced oregano, (or dried)
1/2 lb fresh peas, shelled
3 T minced fresh thyme, (or dried)
6 T olive oil
2 c. mushrooms, thinly sliced
1/4 c. plus 2 T. fresh parsley minced
1/4 t dried red pepper, Crushed
2 t garlic, Minced
5 tomatoes medium firm ripe cut into 1 "cubes
1/4 c. fresh basil (or it. dried basil, Chopped mixed with 2 T. fresh parsley)
1 lb linguine (preferably fresh)
1/4 c. Parmesan cheese, Freshly Grated
salt and pepper, To Taste
1/4 c. pine nuts, Toasted

Vinaigrette Dressing: (Makes about 3/4 cup dressing) 1/2 c. plus 1 T. olive oil, 3 Tbsp plus it. white wine vinegar, 1/4 tsp. salt, freshly ground pepper. Whisk oil, vinegar, salt and pepper to taste in a small bowl. Set aside.

1. Make Vinaigrette dressing. 2. Steam broccoli over boiling water, covered, until crisp-tender, about 3 minutes. Steam zucchini until crisp-tender, about 2 minutes. Steam asparagus until crisp-tender, about 5 minutes. Sprinkle green beans with oregano and steam until beans are crisp.tender, about 8 minutes. SprInkle peas with thyme; steam only 3 minutes. Drain all vegetables; place in large bowl. 3. Heat 1 T. oil in large skillet; reduce heat to medium.
Add mushrooms, chili red peppers (crushed), and add 1/4 c. parsley; saute, stirring occasionally, 2 minutes.
Add to vegetables. 4. Heat 3 T. oil In same skillet; reduce to medium heat.
Add remaining garlic; saute 1 minute.
Add tomatoes; cook, stirring gently for 5 minutes.
Stir in basil. Remove from heat; set aside. 5. Heat 2 T. oil in clean, large skillet over med-high heat. Turn to medium.
Add all vegetables from bowl; saute, stirring about 2 minutes. Transfer to large serving bowl. 6. Heat large pan of boiling, salted water to boiling. Cook linguine to
Al dente (30 seconds for fresh pasta) (for dried paste, cook according to box directions). Drain in colander; rinse under cold water. Drain. 7. Pour vinaigrette dressing over vegetables in bowl; toss to coat well. Let vegetables marinate 5 minutes, at room temperature.
Add tomato mixture, linguine, grated cheese, and salt and pepper to taste. Toss to mix well. Garnish with pine nuts and 2 T. parsley. Serve at room temperature, or refrigerate, covered, until cold.

1988 Texas State Fair
Low-Sugar Granola Snack

2 c old-fashioned rolled oats
1/4 c honey
1 T sesame seeds
1 T orange zest, Grated
1 t vanilla extract
1/2 t cinnamon
1/4 t salt
1/2 c natural almonds, Sliced
1/2 c dried apricots, chopped
1/2 c raisins

Preheat oven to 3350. In large bowl, combine oats, honey, sesame seeds, zest, vanilla, cinnamon and salt. Coat baking pan with nonstick cooking spray. Evenly spread oat mixture in pan. Bake, stirring frequently, until granola is almost dry and lightly toasted, 12 to 15 minutes.
Add almonds for the last 5 minutes of baking. Remove from oven. Cool completely, about 30 minutes.
Stir in apricots and raisins.
Place in airtight container. Will stay fresh up to 1 week.

Wisconsin State Fair