Neighbors stopped over the other night to sit around a back yard fire, roast marshmallows for s'mores and catch up. It was unusually cold
for June and the fire felt welcoming.
I love to make pasta and salad's in the summer. One night this week I made the easiest pasta dish and yet it's one of my kids favorites.
All you do is cook angel hair pasta and toss with olive oil, lots of freshly grated Parmesan or Pecorino cheese, ground black pepper and fresh squeezed lemon juice. It sounds too simple to be as good as it is. My kids always come back for seconds.
As for the recipe from book club-we met this week for our monthly get together and one of the women brought an appetizer that was really yummy so I wanted to share it with you here. She said, she found it on a Ritz Cracker box.
Layered Artichoke & Bruschetta Spread
8 oz package cream cheese
14 oz can artichoke hearts, drained and chopped
1/2 cup shredded Parmesan cheese
Tbsp. lemon juice
2 tomatoes, seeded and chopped
4 green onions, sliced fine
2 Tbsp. Italian dressing
1 Tbsp. chopped fresh basil
1/4 cup black olives, chopped
Combine the first four ingredients, mix remaining ingredients in a separate bowl. Refrigerate both mixtures for an hour or so. Spread the artichoke mix on a serving plate. Make an indentation in the middle and fill with the tomato blend. Serve with crackers. Invite a friend or two over and enjoy!