Snickerdoodles (Pareve)

One of my daughters favorites. They seem seasonal, but for us, any season will do.

1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
2 eggs
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)

Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.

Whole Wheat Spaghetti with Arugula (Pareve or Dairy)

The peppery arugula and crushed red pepper give this dish an abundance of flavor!

4  tablespoons olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 can fire roasted tomatos
1 pound arugula (about 16 cups)
16 ounces whole wheat spaghetti (cooked and still hot)
3 Tablespoons red wine vinegar
1 t salt
1 teaspoon freshly ground black pepper
3/4 cup grated fresh Parmesan cheese (just as good without for a pareve meal)

Heat 2 tablespoons oil over medium high heat in a Dutch oven (or large pan). Add red pepper and garlic; saute for 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 2 tablespoons oil, spaghetti, vingear, salt and pepper and toss well. Sprinkle with cheese.