b'M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry areMEDITERRANEAN PASTA SALADcommitted to qualityLoveAndLemons.com food and excellent service at Anitas Cocina.Ingredients:They are hands-on, as 3 cups uncooked fusilli pastareflected in the success of 2 heaping cups halved cherry tomatoesAnitas. Anitas is easily 1 1/2 cups cooked chickpeas, drained and rinsed 2 cups arugulaWickenburgs most popular 1 cup Persian cucumbers, sliced into thin half moonsrestaurant, as well as a 1 cup crumbled feta cheesemust-stop for travelers.1 cup basil leaves, torn 1/2 cup minced parsley 1/2 cup chopped mint 1/4 cup toasted pine nutsDressing: 1/4 cup extra-virgin olive oil, more for drizzling 3 tablespoons lemon juice 1 teaspoon Dijon mustard 3 garlic cloves, minced 1 teaspoon herbes de Provence, or dried Italian seasoning 1/4 teaspoon red pepper flakes 3/4 teaspoon sea saltEXPOSING YOUR BUSINESS TOPreparation:Bring a large pot of salted water to a boil. Prepare the pasta according to the package THOUSANDS OF POTENTIALdirections, or until slightly past al dente.CUSTOMERS MONTHLY Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, itll mellow once it coats all of the pasta salad ingredients).Drain the pasta, toss it with a little olive oil (so that it doesnt stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.BBQ SWEET POTATOESThe RusticFoodie.comIngredients: 1-2 large sweet potatoes (about 1.5 lbs.) 2 tablespoons olive oil 2 teaspoons smoked paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon Italian seasoning 1/4 teaspoon kosher salt and pepper 1/4 cup BBQ sauce POINTS PEOPLEPreparation:Wash and scrub 1-2 large sweet potatoes. It\'s important to remove any dirt from the skin IN THE RIGHT DIRECTION but it is not necessary to peel them. Once washed cut the sweet potatoes into rounds. Each round should be roughly " thick. (It\'s important that the rounds are all relatively the same thickness so they cook evenly on the grill). Place the sweet potato rounds into a large bowl CONTACT US TODAY ATor cake pan. Drizzle olive oil over the potatoes and toss until completely coated. Add smoked paprika, garlic powder, onion powder, Italian seasoning, and salt and pepper to the potatoes. ArizonaRealCountryMagazine@gmail.com Toss until completely coated.36 July 2023'