Lemon and Herb Pasta Salad

Source: Rachael Ray Magazine

Ingredients:
1 pound bowtie pasta
Grated peel and juice of 1 lemon
1/3 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 red bell pepper, finely chopped
2 cups torn arugula (I also added some baby spinach)
4 hard-boiled eggs, chopped
1/2 cup shaved parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh dill (I omitted)

Directions:
1) In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
2) Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
3) In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.

Kickin’ Beef Burger

Source: Rachael Ray Magazine

Ingredients:
2 cups store-bought coleslaw
3 tablespoons chopped pickled jalapeno chiles
1/4 cup jarred sun-dried tomatoes, finely chopped
1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon sauce
1-1/2 pounds ground beef
Salt and pepper
8 slices pepper jack cheese
4 tablespoons butter, softened
4 burger rolls, split
20 chili-flavored kettle-style potato chips


Directions:
1) In a medium bowl, combine the coleslaw and jalapeños. In a small bowl, combine the sun-dried tomatoes, chipotle chile and adobo sauce.
2) Preheat a grill or grill pan to medium-high. In a bowl, combine the beef, 3/4 teaspoon salt and 1 teaspoon pepper; shape into 4 patties. Grill the patties for 4 minutes, flip and cook for 4 more minutes, topping with the cheese during the last 2 minutes of cooking.
3) Meanwhile, spread the butter on the rolls and grill until toasted. Spread the tomato-chipotle mixture on the roll tops and bottoms. Top each roll bottom with some red onion, potato chips, a patty, some coleslaw and a roll top.