Pasta with Roasted Tomatoes, Carne Asada, Arugula Corn Salad with Bacon

First up, a Rachel Ray recipe, Pasta with Roasted Tomatoes
Ingredients
1 pound pasta - cavatappi or orecchiette
salt
2 pints grape tomatoes
2 cloves garlic, grated
a few drizzles of extra-virgin olive oil
freshly ground black pepper
20 leaves fresh basil, roughly chopped or torn
1 cup grated Parmigiano Reggiano cheese

Directions

1. Preheat oven to 425 degrees.  Place a large pot filled with water over high heat and bring up to a boil to cook the pasta.  Once boiling, add some salt and the pasta, and cook to al dente according to package directions.  Reserve about 1/2 cup of the cooking liquid before draining the pasta.
2. While the water is coming up to a boil, place the tomoatoes on a cookie sheet and grate the garlic over them.
3. Drizzle the tomatoes with the olive oil, and season with salt and pepper.  Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until they start to burst.  Remove from the oven, and transfer to a large serving bowl.  Add the reserved pasta water, and with a potato smasher, lightly smash the tomatoes.
4. Add basil, drained pasta and cheese to bowl.  Toss to coat.

What says the House of WE?

• I used whole wheat organic cavatappi - which I had to look up to see what it was shaped like - the big swirly one, not rotini.
• The kids wouldn't eat the basil - dorks. 
• Mike and I both liked it!  It's not heavy, tastes very fresh, and we dig us some basil.  If you've ever ordered a pizza margherita somewhere, it's a similar taste.  For sure we'll be making it again.

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Next, from Simply Recipes, Carne Asada

Ingredients
2 lb flank or skirt steak
Olive oil
Salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 tsp ground cumin seed
1 large handful fresh cilantro leaves and stems, finely chopped
Salt and freshly ground black pepper
2 limes, juiced
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 cup olive oil

Directions

1. Lay the flank steak in a large non-reactive bowl or baking dish.  Combine marinade ingredients and pour the marinade over the steak.  Make sure each piece is well coated.  Cover in plastic wrap and refrigerate 1-4 hours.
2. Preheat your grill over medium-high flame.  Brush the grates with olive oil to prevent the meat from sticking.  Remove the steak from the marinade.  Season both sides of the steak with salt and pepper.  Grill for a few minutes on each side, depending on how thing they are until medium rare or well done.  Remove the steak pieces to a cutting board and let rest for five minutes.  Thinly slice the steak across the grain on the diagonal.
3. Serve with warm tortillas, pico de gallo and chopped avocados.

What says the House of WE?

• First off, we had to cook the meat three separate times because I never cooked it long enough. 
• Second, the kids had NO interest, but Mike and I loved it.
• And I bought pico de gallo pre-made from the store, tossed in more cilantro and half a lime's worth of juice, and voila - it was all mine.
• We had this with the salad you'll see next, which we also loved.

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And finally, another Simply Recipes recipe, Arugula Corn Salad with Bacon

Ingredients
4 large ears of corn
2 cups chopped arugula
4 strips of bacon, cooked and chopped
1/2 cup chopped green onions
1 tbsp olive oil
1 tbsp white wine vinegar
1/8 tsp cumin
Salt and freshly ground pepper to taste

Directions

1. Cook the corn ears in their husks, either on the grill or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.  Let the corn cool, remove the husks and the silk.
2. To remove the kernels from the cobs, stand a cob vertically over a large shallow bowl.  Use a sharp knife to make long downward strokes, removing the kernels as you work your way around the cob.
3. In a medium sized bowl, mix together the corn, arugula, bacon and onions.  In a separate bowl whisk together the oil, vinegar, salt and pepper, and cumin.  Mix into salad just before serving.  Taste and add more vinegar if necessary to balance the sweetness of the corn.

What says The House of WE?

• I doubled the dressing recipe - after all, 2 tbsp of liquid doesn't go that long of a way.
• I could not find arugula anywhere, so I opted for escarole.  It's bitter, but still good.
• Mike and I thought this salad was great!  The kids, eh - not so much.