Main Dish: Simple Summer Dishes

Pasta with Spinach and basil Sauce

1/3 cup minced shallots, cooked in 2 tablespoons extra-virgin olive oil
1 bunch of fresh basil, stemmed (about 4 cups)
1 pound of spinach
1/2 cup finely grated parmesan cheese
1/2 cup ricotta cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg

While you are cooking the shallots in the olive oil, submerge the spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil into a food processor. Add the shallots, ricotta, Parmesan and nutmeg. Season with salt and pepper. Process until smooth.
Another option is to mix ingredients but add basil in end and leave the leaves whole. Cook 1-1/2 pounds of fettuccine or pasta of your choice until al dente, according to the package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with some extra cheese.

Southwestern Turkey Sandwiches

8 sliced bacon
2 turkey cutlets, about 4 ounces each
coarse salt and fresh ground pepper
1 ripe avocado, pitted and peeled
2 tablespoons fresh lime juice
sauteed jalapeno peppers about 2-3
12 slices of your favorite whole grain bread
1 tomato, thinly sliced
Cook bacon until brown and crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the fat.
Season turkey generously with salt and pepper. Add to skillet and cook over medium heat until done, about 2 to 3 minutes per side. Transfer to a plate. Slice to make good sizes for a sandwich.
In a small bowl, mash avocado, lime juice and sauteed jalapenos with a fork, season with salt and pepper.

Spread avocado mixture on one side of each slice of toast. Layer the turkey, bacon, tomato and toast to make 4 triple-decker sandwiches. Skewer with a toothpick of large skewer. Slice in half with a serrated knife.