Strawberry Spinach Pasta Salad with Orange Poppy Seed Dressing by CK
8 ounces penne noodles, cooked according to package directions
2 cups packed fresh baby spinach leaves
1 cup sliced strawberries
1 cup pineapple chunks
¼ cup dried cranberries, or dried blueberries
½ cup salted cashews, or other nut like pecans or walnuts
orange poppy seed dressing
½ cup extra virgin olive oil
⅓ cup apple cider vinegar
¼ cup plain Greek yogurt
1 tablespoon Dijon mustard
3 tablespoons honey
⅓ cup orange juice
2 teaspoons poppy seeds
Combine all dressing ingredients in a jar, cover, and shake well. Set aside. Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with
the prepared dressing. Serve immediately or cover and chill for 1 hour before serving.

Cheesy Bechamel-Covered Meatballs by GKT
Meatballs:
3/4 pound ground beef
3/4 pound ground pork
1 1/2 cups mozzarella cheese, grated
1/3 cup parmesan cheese, grated
1/3 cup seasoned breadcrumbs
2 cloves garlic, minced
1 large egg
1 tablespoon milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Sauce:
2 cups whole milk
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
Salt to taste
Preheat oven to 350º F. In a large bowl, combine beef pork, parmesan, breadcrumbs, garlic, egg, milk, basil, oregano and red pepper flakes, and season generously with salt and pepper.
Using your hands or two forks, mix everything together until fully combined, then roll out into 1-inch balls and transfer to a large baking sheet. Place in oven and bake for 10-12 minutes, or until browned on the outside. While meatballs are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like. 5-7 minutes. While continuing to whisk, stir in whole milk, then bring mixture to a boil and cook for 10 minutes, or until thickened. Remove meatballs from oven and transfer to a baking dish or oven-proof skillet, then cover with bechamel sauce and mozzarella cheese. Return meatballs to oven and bake for another 10-15 minutes, or until they’re cooked all the way through and cheese is melted. Remove from oven and serve hot with garlic bread.