Vegetable and chicken pasta

By Lara Katine, parent of Sophomore Risa Askerooth

Ingredients:

1/2 box linguini pasta

1/8 cup olive oil

2 tablespoons parmesan cheese

2 ounces feta, cut into small pieces

8 cherry tomatoes

1/2 cup green beans, steamed or broiled

1 tablespoon garlic, diced

1 tablespoon parsley

salt to taste

1 chicken breast, cooked until brown

1. Boil pasta for nine minutes. Drain.

2. Combine green beans, chicken, tomatoes and feta with pasta.

3. Toss with olive oil, parmesan, garlic, parsley and salt.

Broiled steak with mushrooms and onions

By Senior Natasha Parowski

Ingredients:

1 bunch of asparagus

1 cup of wild rice

20 to 25 of your favorite type of mushroom

2 onions

5 tablespoons olive oil

1/2 cup red wine

3 to 4 slices of steak

3 to 4 small tomatoes

2 cups teriyaki sauce

1. Season steaks with salt and pepper and leave to marinate in teriyaki sauce overnight.

2. Slice mushrooms and onions and sautee in a large pan on a hight heat. Add olive oil.

3. Cook until almost all water is gone.

4. Add wine (all the alcohol will cook off).

5. Boil/cook rice and leave in pot to keep warm.

6. Blanche asparagus and add lemon juice when on plate.

7. Broil steaks for three minutes of each side for rare, four for medium, five for well-done.

8. Let meat rest for five minutes then plate steak, mushroom topping, rice and asparagus.

9. Slice up tomatoes and add to plate for

extra color.

Shrimp over mushroom alfredo pasta

By Senior Iris Corrales

Ingredients:

4 pieces of jumbo shrimp

2 cherry tomatoes

2 tablespoons butter

Pinch of garlic salt and black pepper

For alfredo sauce:

1/2 cup of butter

One 8 ounce package cream cheese

2 teaspoons garlic powder

2 cups of milk

6 ounces grated parmesan cheese

1/8 teaspoon

black pepper

1/2 box of penne pasta (if you want to be cute, use mini penne)

1 cup of sliced mushroom

Green onions

2 tablespoons oil

1. Boil pasta for nine minutes, drain when done.

2. Melt the butter in a saucepan over medium heat. Add cream cheese and garlic power until smooth. Gradually add in milk until smooth.

3. Stir in parmesan cheese and pepper. Remove from heat when done.

4. Remove the shell from the shrimp and cut the cherry tomato in half. On a skewer, take the back end of one shrimp and place it through. After the first shrimp, skew the half cut tomato followed by the inside of the shrimp so it looks like a heart.

5. Season the shrimp with garlic salt and black pepper. In a separate non-stick frying pan, melt two tablespoons of butter. Add mushrooms then add two more tablespoons of butter to fry the shrimp.

6. Put all on a plate then serve.