PantryFare
2 Tbsp walnuts, finely chopped
2 Tbsp walnuts, chopped

Spices and Oils
2 Tbsp olive oil
1 Tbsp raspberry vinegar
¼ tsp salt
1/8 tsp pepper

Warm a small nonstick skillet over medium-high heat. Add 3 Tbsp cheese and 1 tsp walnuts and spread over the bottom of the skillet. Cook 1-2 minutes until bubbly and golden. Remove pan from heat and set for 30 seconds. Carefully remove the cheese mixture and drape over a converted 2” glass or cup. Cool completely and repeat process making six crispy baskets.

In a large bowl combine the arugula, grapes and the chopped walnuts. In a small bowl whisk the oil, vinegar, salt and pepper. Dress the salad and put ½ cup in each basket. Serve immediately.

Source: Taste of Home

8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese

cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese