Minion Cake

13 x 9 vanilla cake: http://veggieaimee.blogspot.com/2013/04/aimees-whole-wheat-vanilla-cake.html
(round the edges with a knife after cooling)

Lemon frosting: http://veggieaimee.blogspot.com/2015/04/lemon-cream-cheese-icing.html
(use yellow food coloring to darken the color)

Google straps: store bought chocolate icing in tube

Pants: store bought blue cookie icing in tube

Buttons: Hershey's kisses

Glasses: mold tootsie rolls into a circle & dredge in silver sprinkles

Eye: peppermint patty with white icing on top; eyeball: malt ball

Hair/mouth: black shoestring licorice

Refrigerator Dill Pickles

Makes 2 jars

12 pickling cucumbers, washed & quartered into spears
3 3/4 cups water
1 1/4 cup vinegar
2 TB canning salt
1 TB sugar
4 sprigs fresh dill
2 tsp dill seed
4 whole cloves garlic, peeled (optional)

1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
2. Divide spears into 2 large canning jars with fresh dill & garlic. Pour cooled liquid evening between the jars; add 1 tsp dill seed to each.
3. Store in refrigerator for 4 days, then enjoy!

Creamy Pasta Primavera

Source: Vegetarian Times (Julia McGill)... modified by Aimee

Tomato Cream Sauce

• 1 Tbs. olive oil
• 1 15-oz. can diced tomatoes, drained
• 1 small clove garlic, minced (½ tsp.)
• 1 cup heavy cream
• 2 Tbs. butter
• ⅔ cup grated Parmesan cheese

Primavera

• 1 head broccoli, cut into small florets
• 12 oz. asparagus, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch strips
• ½ cup frozen peas
• ¼ cup olive oil
• 2 small bell peppers, chopped
• 3 cloves garlic, minced (1 Tbs.)
• 1 lb. spaghetti
• 2 Tbs. fresh basil, cut into thin ribbons

• 
  
• 1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.

2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.

3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.

4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.