Ruby Recipes

Cavatappi with pesto and zucchini and yellow squash and onion:

Boil water for pasta (takes a long time on my stupid intermittant stove)

Cut up two zucchini and one yellow squash (but any combo of summer squash), one onion, olive oil, heat over medium high heat.

Put in the onion and salt and pepper

Saute onion; stirring until translucent or picking up color

Add summer squash -- ten fifteen minutes until almost dissolved

Add tsp. or so chili flakes

Make the pasta and drain it; add squash and an entire container of pesto. Yum!

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"Tuna Salad is Made with your Heart!"

3 large hard-boiled eggs (1/4 c. water in DASH electric egg cooker set for 7 eggs -- it goes until the water is gone. Then put in ice-water.

2 large cans of albacore tuna

1 red onion chopped finely

8 stalks of finely chopped celery hearts

A large scoop of mayo

little bit of dijon mustard

if dill, add dill

lots of salt and pepper (especially pepper)

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AMAZING Persian soup -- Abdoogh Khiar

2 c. buttermilk
1 1/2 c. yogurt (whole milk, imo)
6 Persian cucumbers, chopped into a smallish dice
3/4 c. chopped walnuts
1 c. golden raisins
1/2 c. chopped fresh dill
1/4 c. chopped fresh mint
3 chopped scallions
salt
pepper
(if you want, either cut up toasted lavash or pita or even sourdough)

*admission: I asked Ruby to omit rose petals. Not that we had any.

Directions:

Blend buttermilk and yogurt and kosher salt; add the other ingredients to a big bowl with the buttermilk-yogurt mixture. Chill it. You're done.

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