Asparagus, Snap Pea, and Avocado Pasta

Source: Martha Stewart's Everyday Food

Ingredients:
Course salt and ground pepper
1 lb. asparagus ends trimmed and cut into 2 inch lengths
1 lb. sugar snap peas (strings removed)
1 lb. bow tie pasta (farfalle)
4 Tbsp butter
2 cloves of garlic, minced
1 ripe avocado halved, pitted, peeled and cut into 1/2 inch cubes
1/2 cup fresh mint
1/2 Peccorino cheese plus more for serving, if desired

Directions:
In a large pasta pot of boiling salted water cook asparagus and snap peas until bright green. Be sure to not overcook! I made the mistake of not watching the pot closely. Do not cook more than 2 minutes! With a slotted spoon or spatula, scoop out vegetables and transfer to a bowl.

Return water to a boil, add pasta and cook until al dente. Meaning not soft, but not uncooked! My trick is to keep tasting it until I think it's cooked enough. Drain, reserving 1 cup pasta water. Set pasta aside in colander.

In pasta pot, melt 2 Tbsp butter over medium heat. Add asparagus, snap peas, and garlic: season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Although if you accidentally over cooked your veggies the first time around, don't bother cooking again. Just toss everything in! Add remaining 2 Tbsp butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine, season with salt and pepper. Serve topped with additional cheese, if desired.

Cauliflower and Tomato Curry

More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.

Required: 1 Cauliflower, 2 Medium sized tomatoes, Canola Oil, Garlic Powder, Turmeric, Cayenne Pepper, Curry Powder, Sea Salt, Black Pepper, Butter or Soy Margarine

Take a vegetable steamer and place it in a pot or deep pan and fill with water. Add cauliflower. Bring to a boil. Steam the cauliflower until soft. Meanwhile chop two tomatoes into small chunks. Take 2 Tbsp of canola oil and heat on high in pan. Throw in tomatoes and stir. Keep on high heat. Toss in the steamed cauliflower. Stir in 4 tsp of garlic powder, 4 tsp of cayenne, 3 Tbsp of curry powder, 1 Tbsp of turmeric, and 1/4 cup of margarine or butter. Keep stirring until butter melts completely. Add salt and pepper to taste.

Serve over bed of brown or saffron rice!