A great little snack.



Ingredients:
Garlic Oil
1/4 cup olive oil, I use a mix of regular and light olive oils
1 teaspoon garlic, minced
Crostini
1 baguette, sliced 1/4-inch - 1/2-inch thick
kosher salt, sprinkling (optional)
fresh ground black pepper (optional)

Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
 Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
Preheat oven to 375*. Line a large baking sheet with parchment paper.
Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
Remove from the baking sheet and let cool in a single layer on a cooling rack.

We really enjoyed Katzen's pasta salad this summer.



Ingredients:
1 (16 ounce) package uncooked rotini pasta (or penne, bowtie, or other chunky pasta)
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped (or one pint cherry tomatoes)
1 bunch green onion, chopped
4 ounces grated parmesan cheese
1 tablespoon italian seasoning

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.