Broccoli & Cavatelli

This is a simple and delicious (but not "lite") pasta/vegetable dish that my mother-in-law makes that I've always loved. She made it at our house once and I watched closely to try to get mine close to hers. It's certainly not just for Christmas either, but it's another that I associate with Christmas for some reason.

1 lb cavatelli (pasta found in the frozen section...it's not that easy for me to find in Virginia, but I've found it at Giant)
~ 1 lb broccoli florets
~ 1 stick of butter
lots of fresh garlic (at least 6 cloves), minced

Boil the cavatelli according to directions. Microwave or steam the broccoli. Melt the butter and cook the garlic slightly. Add butter and garlic to broccoli, then add it to the cavatelli. Add a little bit of olive oil, some salt and pepper...serve hot and enjoy!

Strawberry Romaine Salad

Since Christmas, I have been meaning to post two side-dish recipes from our Christmas dinner. And, since I still haven't taken down all our decorations (I'm doing it after I'm done here...I swear...) I suppose it isn't too late to still think about Christmas. These are both recipes from my mother-in-law.

A slight warning on this first one: I had to go to 3 grocery stores on Christmas eve to find strawberries. Apparently they aren't real prevalent in December! But I do like having this for Christmas, for some reason, although it could just as easily be a nice, refreshing springtime salad. Note to self, though: don't wait until rush hour on Christmas eve to go grocery store hopping in an obsessed search for strawberries...

DRESSING

(Note: This is half what the original recipe called for, and it still makes more than you will need.)
1/2 cup vegetable oil

1/3 cup sugar (yes, this is right...it will seem like a lot)
1/4 cup red wine vinegar
1 clove garlic, minced
1/4 tsp paprika

Combine these ingredients in a jar, cover tightly, and shake vigorously. Can be made and stored for up to a week.

SALAD

1 large head Romaine lettuce
1 large head Boston lettuce
1 pint strawberries, cleaned and sliced
1 cup (4 oz.) shredded Monterey Jack cheese
1/2 cup chopped nuts (calls for walnuts, I prefer pecans...I tried with the sliced seasoned almonds and didn't like it so much, it needs something a little more substantial)

Tear lettuce into bite size pieces. Combine everything and pour dressing over salad, toss gently.