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Artichoke and Bacon Frittata

    * 1 small onion, chopped
    * 2 Tablespoons butter
    * Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
    * 8 eggs
    * 1/2 cup grated Parmesan cheese
    * 1/3 cup bread crumbs
    * 6 slices bacon, cooked and crumbled
    * 1/2 cup shredded Monterey Jack cheese
    * Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,

Triple Pepper Salad with Cellentani
Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni
    * 12 oz Cellantani ( whirls, or large elbow macaroni)
    * 2 red peppers
    * 2 green peppers
    * 2 yellow peppers
    * 1 small onion, finely chopped
    * 1 tbsp fresh oregano, chopped
    * 2 cloves garlic, crushed
    * 3 tbsp olive oil
    * 1 tbsp white wine vinegar
Pre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.

ROASTED PILGRIM VEGETABLES

Peel a few of the following:

carrots
turnips
parsnips
rutabagas (a couple - these are big)
onions
potatoes

Place vegetables whole in roaster. Roast 'em at about 400 degrees until they are done (not mushy, but soft). Let 'em cool a bit and slice into medium sized chunks all together into a baking dish. Season with a bit of butter or Smart Balance (SB not authentic) and salt and pepper to taste. Stir gently just once and refrigerate. Reheat when ready to serve. Can be done the day before.