From Jeff Foxworthy:
If your local Dairy Queen is closed from September through May, you may live in Michigan.
If you’ve worn shorts and a jacket at the same time, you may live in Michigan.
If you’ve had a lengthy telephone conversation with someone who dialed a wrong number, you may live in Michigan.
If “vacation” means going anywhere North of Grand Rapids for the weekend, you may live in Michigan.
If you measure distance in hours, you may live in Michigan.
If you know several people who have hit a deer more than once, you may live in Michigan.
If you have switched from ‘heat’ to ‘A/C’ in the same day and back again, you may live in Michigan.
If you can drive 75 mph through 2 feet of snow during a raging blizzard without flinching, you may live in Michigan.
If you install security lights on your house and garage, but leave both doors unlocked, you may live in Michigan.
If you carry jumpers in your car and your wife knows how to use them, you may live in Michigan.
If you design your kid’s Halloween costume to fit over a snowsuit, you may live in Michigan.
If the speed limit on the highway is 70 mph -you’re going 80 and everybody is passing you, you may live in Michigan.
If driving is better in the winter because the potholes are filled with snow, you may live in Michigan.
If you know all 4 seasons: almost winter, winter, still winter and road construction, you may live in Michigan.
If you have more miles on your snow blower than your car, you may live in Michigan.
If you find 10 degrees “a little chilly”, you may live in Michigan.
If you make this pasta salad and think, “It’s about darn time!”…you may live in Michigan. Okay, this last “if” is mine, but I mean it. Summer is finally here. Dare I knock on wood? I think not. I peeled out of work early on Friday to head straight to the beach. Life is good. Life is better, however, with this pasta salad in my life. I have lots of entertaining coming up and I am truly thankful to have come across this incredibly simple, healthy, and delicious Summery Minestrone Pasta Salad.
- 1 cup (~3.5 ounces) whole wheat macaroni pasta, uncooked
- ¼ cup extra-virgin olive oil, divided
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 cup green beans, cut in half
- 1 cup corn, frozen or fresh
- 1 (15 oz) canellini beans, drained and rinsed
- ¼ cup balsamic vinegar
- ½ tsp salt and pepper
- Bring 2 quarter of water to a rolling boil in a large pot; add pasta and cook until al dente, about 10-12 minutes. Drain in a colander, rinse with cold water and set aside.
- In a skillet, heat 2 tablespoons of the olive oil over medium heat until hot; add onions and saute until translucent, about 3-4 minutes. Add carrots and saute another 5 minutes or until softened. Add zucchini, green beans, and corn and saute an extra 3-4 minutes, stirring occasionally, until tender.
- Remove vegetables from heat and add to pasta, mixing thoroughly. Add vinegar, remaining 2 tablespoons olive oil, salt, and pepper to taste, stirring to combine.
- Store in an airtight container in the fridge until ready to serve.
Weekly Menu: July 14th – July 18th
- Sunday: cookbook recipes
- Monday: Grilled Vegetable Panzanella
- Tuesday: Curried Chicken Sandwiches with Baby Potato Salad
- Wednesday: work late…leftovers
- Thursday: Artichoke and Egg Salad Sandwiches with grilled corn-on-the-cob
My parent’s are coming today for some R&R on the beach. Can’t wait