Seashell Pasta w/Basil Tomatoes and Garlic

    •    1/3 cup extra-virgin olive oil
    •    2 large garlic cloves, finely chopped
    •    About 3/4 tsp. kosher salt
    •    1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes
    •    3/4 pound medium seashell pasta
    •    1/2 cup shaved parmesan cheese
    •    1/2 cup thinly sliced fresh basil leaves
Preparation
    1.    1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
    2.    2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
    3.    3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.

Tater Tot Casserole

I've started adding green beans in the interest of a little more nutrition. I've tried putting corn in it too, but that was way too sweet. This is best with tater tots, not tater rounds or other varients.

Serves: 6-8

1 2-lb. bag tater tots
2 cans cream of condensed mushroom soup
1/2 lb. - 1 lb. ground beef, seasoned with salt and pepper and browned with minced onion
1 can green beans, if desired (not the shredded kind)

Mix cream of mushroom soup, browned ground beef, and (if desired) green beans in a 9x13 casserole dish and spread the mixture evenly over the bottom of the casserole dish. Top with tater tots and put it in the oven, uncovered, at 425 degrees until the tater tots are golden brown and cooked through and the rest of the casserole is hot and bubbling. (Probably 35-50 min.) While the casserole is still hot, sprinkle lightly with a little salt.