Makes: 6 to 8 Servings

1 lb Penne or other medium pasta shape
1 lb boneless beef top sirloin, cut 1-inch thick
1/4 tsp salt
1/2 tsp pepper
3 tbsps oil, divided
6 green onions, whites and tops, thinly sliced
2 large navel oranges, sectioned, cut into chunks or 2 small cans of mandarin oranges, drained
1 1/2 cups jicama, cut into 2-inch strips
1/2 cup (bottled) olive oil vinaigrette dressing
1 tbsp coarse grain Dijon mustard
1/2 tsp crushed cumin seed
2 tbsp lemon juice
1/4 cup orange juice

1. Cook the pasta according to package directions, drain and rinse with cold water.
2. While pasta is cooking, rub beef with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot.
4. Add beef, cook 10 to 12 minutes for medium rare to medium, turning once.
5. Remove; let stand 5 minutes.
6. Slice thinly across the grain, cut into strips.
7. Add beef strips with meat juices, green onion, orange and jicama to pasta.
8. Toss to mix.
9. Whisk remaining ingredients together in bowl.
10. Pour over pasta mixture; toss to combine.
11. Serve at room temperature or slightly chilled.

Makes: 10 to 12 Servings

1 lb Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tbsps vegetable oil
3 tbsps lemon juice
2 tbsps red wine vinegar
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 tbsps Dijon mustard
1 tbsp dried oregano
1 tbsp dried thyme
1/2 cup fresh parsley, chopped
10 large mushrooms, sliced
2 cups leftover flank steak or roast beef, julienned
2 cups snow peas, chopped in half
1 red bell pepper, ribs and seeds removed, julienned
1 yellow bell pepper, ribs and seeds removed, julienned
salt and freshly ground black pepper to taste

1. Prepare pasta according to package directions; drain.
2. In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard,
mushrooms and leftover beef.
3. Add snow peas and peppers and mix thoroughly.
4. Add pasta and mix again.
5. Serve immediately or refrigerate for one hour and serve cold.

Makes: 4 to 6 Servings

1 lb Rotini, Medium Shells or other medium pasta shape, uncooked
12 oz lamb stew meat or
- 2 lbs shoulder lamb chops
1 cup Italian plum tomatoes, or
- 1 cup canned crushed tomatoes
1 tbsp olive or vegetable oil
2 cloves garlic, peeled and finely chopped
1 medium onion, finely chopped
1 tsp finely chopped fresh rosemary or
- ½ tsp dried rosemary*
½ tsp finely chopped fresh thyme, or
- 1/4 tsp dried thyme
1 ½ cups dry red wine
1 pinch each ground nutmeg and ground cloves
salt and pepper to taste
1/3 cup grated Parmesan cheese

1. Ask the grocery butcher to remove fat from the meat and coarsely grind the lamb for you. Or,
remove the fat and bone and coarsely chop the meat in a food processor.
2. Place the plum tomatoes in a bowl and break up with a fork until coarsely crushed.
3. Heat oil in a medium saucepan over medium-high heat.
4. Add the lamb and garlic and cook until the meat begins to brown, about 3 minutes.
5. Add the onion, rosemary and thyme; cook 1 minute.
6. Add the crushed tomatoes, wine, nutmeg, cloves, salt and pepper to taste.
7. Heat to a boil and reduce the heat to simmer.
8. Cook uncovered, until the lamb is very tender, about 45 minutes.
9. Check the lamb occasionally. There should always be enough liquid to cover the meat. If not,
add a small amount of water.
10. Prepare pasta according to package directions; drain.
11. Return the pasta to the pot.
12. Add the lamb sauce to the pot and cook over low heat until heated through, stirring constantly.
13. Stir in half he Parmesan cheese.
14. Divide pasta among serving bowls.
15. Sprinkle with remaining cheese and serve.