Texas Taters

5 large or 6 smaller russet taters
1 full recipe Ranch Dressing (buttermilk recipe)
1 bunch chives, minced (or sliced green onions)
3/4 cup bacon crumbs
Canola oil (or olive oil)
Chipotle powder
Salt
Pepper

1. Wash but do not peel ‘taters
2. dice into 1 in cubes, transfer to cold water
3. rinse and completely dry the cubes
4. toss the cubes with salt, pepper, a little chipotle powder and oil to coat.
5. Roast in a single layer at 425, turning once, until golden brown
6. Toss warm cubes with ranch dressing, bacon and chives and serve warm.

Angel Hair Pasta with Fresh Tomato and Basil

1 lb	Angel Hair Pasta (aka Capellini)
1 lb	Roma tomatoes, ¼” dice
1 C	Sweet Basil, cut chiffonade
3	Cloves fresh garlic, finely minced
6	Green Onions, thinly sliced
1/3 C	Balsamic Vinegar
1/3 C	Extra Virgin Olive Oil, more as needed
	Salt and Pepper to taste
	Combine all ingredients except pasta in a glass mixing bowl to make a salsa and heat to warm in microwave. Cook pasta al dente and toss with salsa immediately to avoid clumping. Serve immediately. Serves about five adults.