Fusilli with Asparagus and Bacon
Short on time? This dish only takes 30 minutes from start to finish!

4 oz. sliced bacon, cut crosswise into 1/2-inch pieces
2 Tbls. extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 lb. asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 lb. fusilli pasta
1/2 cup finely grated Parmigiano-Regiano (1 1/2 oz.)
plus extra for serving

Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally until onion is golden about 4 minutes.

Add asparagus and saut?, stirring, until crisp-tender, 4 - 5 minutes. Season with salt and pepper. While onion is cooking, cook pasta in a 6-to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds. Serve pasta sprinkled with bacon and with additional cheese on the side. Makes 4 servings

1 package white cake mix
1 1/4 cups orange juice
1/3 cup vegetable oil
3 egg whites
1 can (15 3/4 oz.) lemon pie filling
1 tub whipped fluffy white, ready to spread frosting
Grated orange zest

Heat oven to 350°. Grease and flour 2 round 8 or 9-inch pans. Beat cake mix, orange juice, oil and egg whites in a large bowl with electric mixer on low speed 30 seconds. Once all ingredients are combined, beat on medium speed 2 minutes, scraping bowl constantly. Pour into pans.

Bake 8-inch rounds 27-32 minutes, 9-inch rounds 23-28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel and zest. Refrigerate about 1 hour or until chilled. Store covered in refrigerator.

6 Tbls. olive oil
3 Tbls. red wine vinegar
3 tsp. fresh oregano or 1 tsp. dried
1 small garlic clove, minced


6 cups chopped romaine lettuce
1 (15 1/2-oz.) can garbanzo beans, drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup crumbled feta cheese (about 3 oz.)
2 oz. thinly sliced Italian Genoa salami, cut into strips 1/4 cup sliced pitted Kalamata olives


Whisk oil, vinegar, oregano and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve. Makes 6 servings.