Cook Without Book

Prep Time:  12 minutes Cook Time:  12 minutes Yield:  Serves: 4 (serving size: 2 cups)                Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon   lemon juice 2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta...

Rhubarb with Fennel Seeds and Himalayan Salt Makes about 2 cups 1/2 red onion, finely chopped Zest of 1 lemon 2 tablespoons fennel seeds 1/4 cup white wine 2 tablespoons white wine vinegar 1/2 cup packed light-brown sugar 1/2 teaspoon Himalayan salt 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes. Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes. Chill until needed.