It's been so warm, I've been thinking about salads a lot lately. I love the sound of this dressing. GREEK PASTA SALAD (The Perfect Pantry) For the dressing: 1 garlic clove 7 sun-dried or slow-roasted tomato halves, roughly chopped 2 Tbsp plain nonfat yogurt 1 tsp Greek seasoning 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1-1/2 tsp agave nectar (or honey, or sugar substitute) 5-6 tsp water For the salad: 8 oz rotini or other twisty pasta (I use Dreamfields) 1-1/2 cup diced fresh tomatoes, any type 1 cup diced cucumber (I use seedless English cucumber) 1/2 medium green bell pepper, diced 1/2 cup pitted large black olives, sliced in half 3 Tbsp chopped fresh dill 1/2 cup crumbled feta cheese, or more to taste In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside. Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.

This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.

Hillbilly ribs 2 tablespoons vegetable oil 5 pounds country-style pork ribs 1 (12-ounce) bottle chili sauce 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 1/4 cup brown sugar Instructions 1.In a soup pot, heat oil over medium-high heat; brown ribs on all sides 8 to 10 minutes. 2.Meanwhile, in a large bowl, combine remaining ingredients; mix well. 3.Reduce heat to medium and drain off excess liquid. Pour sauce mixture over ribs, partially cover, and cook 1-1/2 hours, or until ribs are cooked through and tender, turning occasionally.

Red Velvet Devil's Cake SECRET INGREDIENT: tomato juice Think of this as a red velvet cake crossed with a rich devils food cake. The secret to the cakes moist crumb is nothing other than tomato juice. The acidity of the tomato balances the deep flavor of the chocolate. Quick look prep 25 min cook 22 min serves 12 Ingredients CAKE 1 1/2 cups cake flour 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1 teaspoon red food coloring 1 cup tomato juice FROSTING3/4 cup (1 1/2 sticks) unsalted butter, softened 12 ounces cream cheese, at room temperature 2 teaspoons vanilla extract 3 cups confectioners sugar How to make it 47 minutes Preheat the oven to 350 degrees. Coat two round 9-inch cake pans with cooking spray then lightly dust with some flour. For cake, sift together, twice, the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a large bowl with an electric mixer, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at time, scraping down the bowl in between. Beat in the vanilla and food coloring until well-combined. With the mixer on low speed, beat in the flour mixture and the tomato juice in three alternating additions until well-combined. Divide the batter between the two baking pans. Bake on the center rack of the oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack and cool completely, about 1 hour. Meanwhile, for frosting, combine the butter and cream cheese in a medium bowl. With an electric mixer, beat on high speed until smooth, 1 to 2 minutes. Reduce the speed to low and beat in the vanilla and the confectioners sugar until smooth. To assemble, place one cake layer, flat side up, on a platter. Spread 1 cup of the frosting over the top of the cake. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake. Cut into 12 wedges and serve. Save time This easy cake can be made up to 2 days before serving if wrapped with plastic and stored in the refrigerator. To keep the frosting from sticking, use a few toothpicks inserted into the top and sides of the cake to keep the plastic wrap away from the cake. Let the cake stand for 1 hour to come to room temperature before serving. Sue