Pasta With Broccoli and Sausage

2 tbsp  olive oil
1 lb.  Italian sausage (450 gr)
4 garlic cloves thickly sliced
1 lb of broccoli cut into flowerettes
2 tbsp sun dried tomatoes - oil free
1/4 tsp salt
1/8 tsp pepper
1/8 tsp  red pepper flakes
1/4 c white wine
2 c  chicken stock
1 lb  pasta
3 tbsp Romano or Parmigiana Cheese

Remove meat from sausage casing. Heat olive oil at medium heat in large skillet.  Fry the meat breaking it up as it fries.  Add garlic and fry for a couple of minutes.  Add the broccoli and cook for a few minutes.  Add the tomatoes, salt, pepper, red pepper flakes, white wine and chicken stock.  Simmer until liquid is reduced to half.

Cook the pasta al dente.  Once pasta is cooked, add to pan of cooked sauce and then add the cheese.

For 4 - 6 people

Buon appetito

By David

Zesty Mango Salad

(Photo to come)

1  Ripe Mango
1/4 Cup Olive Oil
4 Tablespoons Balsamic Vinegar
Some Fresh Mint

Split mango in half.  Pull away each half from the pit.  With a paring knife cut vertical and horizontal lines into the fruit down to the skin.  Turn the skin inside out and carve the cube like forms out of the mango shell. Place in a platter.

Mix the oil and balsamic vinegar and pour onto the mango pieces.  Sprinkle chopped fresh mint leaves over the mango and serve.

Summer Freshness in you plate  :   )

Sandra

Gabriel's Favourite Date Squares

Dry Mixture

1 1/2 Cups rolled oats
1 1/2 Cups flour
1/4  Cup brown sugar
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cups margarine or butter

Mix above ingredients together until crumbly consistency.

Filling

1 Pound (250 Grams) dried dates
2 Cups water

Cook the dates in water in a large sauce pan over medium heat stirring constantly until dates are translucent.

Grease a 9 x 9 inch square pan.  Place half the dry mixture in bottom and pat down.  Add the cooked dates and spread evenly.  Cover lightly with remaining mixture.  Preheat oven to 350 degrees.  Bake 20 to 25 minutes.

Enjoy!

Joyce Shearing