b'a bite of countryMoms RealCountry RecipesTransfer to the oven and bake for 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2-3 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt.Eat warm (highly recommended) or let cool and store in an airtight container for upto 4 days.Freezing: The cookie dough balls can be frozen for up to 3 months. Thaw, then bakeas directed.Tom and Sherry are For the Start of Summer. committed to quality food and excellent Summertime Pasta Salad withservice at Anitas Cocina. Tomatoes, Corn and Jalapeo Pesto They are hands-on, as Recipe and photo courtesy of cookieandkate.com reflected in the success of INGREDIENTS Anitas. Anitas is easily PASTA SALAD Wickenburgs most popularpound whole grain bow-tie restaurant, as well as apasta or rotini or penne must-stop for travelers.1 can (15 ounces) black beans, rinsed and drained, or 1cups cooked black beans1 pint cherry tomatoes (10 ounces), sliced into thin rounds1 ear fresh corn, shucked (aboutcup fresh corn kernels) tocup crumbled feta or diced avocadoJALAPEO HERB PESTO1 cup lightly packed fresh parsley1 cup lightly packed fresh cilantro or basil1 to 2 medium jalapeos, roughly chopped (remove seeds and membranes for less heat), optional1 medium lemon, juiced1 medium garlic clove, roughly chopped teaspoon salt cup pepitas (green pumpkin seeds) or slivered almonds cup olive oilFreshly ground black pepper, to tasteDIRECTIONSBring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.Toast the pepitas in a small skillet over medium heat, stirring frequently, until they 10% are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit. OFFTo make the pesto, combine the herbs, jalapeo, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine whileJust Mentiondrizzling in the olive oil until the mixture is well blended, scraping down the bowl Arizona Real as necessary. Country!Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite2027 W. Wickenburg Wayneed all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, sliced cherry tomatoes,MondaySaturday: 11am8pmSSuunnddaayy::NNoooonn66ppmmfresh corn and feta or avocado. Stir until combined. This salad tastes best after its had a chance to marinate for about 30 minutes, but you can serve it right away if need be.928-231-4983konasfroyo.comArizonaRealCountry.com June 2020 41'