"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com

Baby Back Ribs

Ingredients:

• Baby back Ribs (aka pork back ribs)
• Rib rub (recipe we use below)
• Favorite barbecue sauce for basting
• BBQ Rub Recipe:
• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 Tablespoons black pepper
• 3 Tablespoons coarse salt
• 1 Tablespoon hickory smoked salt or more coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne powder

*Note: I omit the celery seeds, as I really don't like the flavor. Since I don't like spicy food, I cut the black pepper and cayenne pepper amounts in half.

Directions:

1. Buy baby back ribs, which are commonly referred to as "pork back ribs". You don't want St. Louis style or Country Style or Spare Ribs. You do want pork back ribs. Seems like each rib rack will feed about 2 people.
2. Using a clean screwdriver, work the tip along a bone near the end of the rack to get underneath of the membrane. Peel the membrane back along the length of the rack.
3. Apply rub to all sides of the rib rack .
4. Double wrap each rib rack in foil and lay them meat-side down on a sheet pan or Pyrex baking dish. Bake at 250 degrees for 3 hours.
5. Remove the ribs from the oven and let them rest for 10 minutes.
6. Get grill to medium heat (350-375 degrees). Unwrap rib racks and baste the "bone saide" with barbecue sauce. I prefer a sweet sauce, like Sweet Baby Ray's, but you can pick your favorite. Then place the racks meat-side up on the grill and baste the meat side with barbecue sauce. After the sauce has had a chance to caramelize (maybe 5-10 minutes?), carefully flip them over. Using tongs on each end of the rack as you flip helps to minimize tearing. Then cook the meat side for another 5-10 minutes.
7. Remove ribs from the grill, cover with foil, and let rest 10 minutes. Then eat!

~Recipe from Teri & Scott.

Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com