Jen's Cabbage, Cranberry and Almond Salad

I didn't have a title for this, so I made one up.  Isn't it clever?  Sometimes my creativity amazes even myself.  If you take Jen's name out, you pretty much have every ingredient in the salad in that title.  Jen makes this a lot for family get togethers and it is becoming a family favorite.  It is very easy, very summer-y and, oh so delicious!

Jen's Cabbage, Cranberry and Almond Salad
by: Jen

1 medium size head of cabbage (peel off the outer leaves first)
1 c. mayonaise
1/2 c. sugar
1 Tbsp. vinegar
1/2 c. cranberries
1/2 c. almonds

In a small bowl, using a wire whisk, stir together the mayo, sugar and vinegar.  Let it sit while you cut up your cabbage.  This will help the sugar dissolve before you pour it on your salad.  Rinse the cabbage.  Do you know how to cut up a cabbage?  Because I didn't.  Cut it off of the middle (like you would a pineapple). Then chop those sections in to bite sized pieces.  Toss together the cabbage, cranberries and almonds.  Stir in the sauce.  Stir it in a half at a time, and see if you think you need to add it all.  You don't want it too runny.  Keep it in the fridge until you are ready to serve it.  It is pretty and delicious!

Linguine with Bacon and Saute'd Summer Vegetables

I was looking for a way to use up some cherry tomatoes that I had and I came upon this recipe on epicurious.com.  I adapted it to what I had and it ended up being a delicious, light, summer meal.  It was also quick and easy.  Perfect for a hot summer night!

Linguine with Bacon and Saute'd Summer Vegetables
adapted from: epicurious.com (and Bon Appetit)

12 oz. linguine
1/4 c. olive oil
6 cloves of garlic, minced (I used my already minced garlic)
4 slices of bacon, cooked and chopped
1/4 tsp. dried crushed red pepper
1 1/4 c. grated parmesan cheese
1/2 c. chopped fresh basil
cherry tomatoes
zucchini, peeled and sliced
Fresh ground salt and pepper

Cook the linguine in a pot of water until it is tender, but still firm to bite.  Drain the liquid, reserving 1 cup, and set the pasta aside.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the garlic and stir it for 30 seconds (don't let it burn!).  Add the tomatoes, zucchini and saute' until soft, about 4 minutes.  Add the chopped bacon and stir it in to the vegetables.  Pour the vegetable mixture into the pot with the noodles.  Gently stir in 3/4 cup of the cheese and 1/3 cup of the basil.  Add in the liquid (from the linguine) by 1/4 cupfuls, if it is a little dry.  Season with freshly ground salt and pepper, to taste.  Sprinkle basil and cheese on the top as you serve it.