Randy Schroeder, Store Manager of the Layton location of Les Schwab came on Good Things Utah to talk about "Doing the Right Things" and their 60th year anniversary.

• Money: more negotiations in the workplace
• Beauty: cosmetic eye color surgery
• Dating: relationship apps
• Technology: Designer 3D Glasses
• Moms: mom confessions

You can read more about these trends at: http://shine.yahoo.com/anderson-cooper/trends-2012-yahoo-shine-181400769.html

Have you seen the new Ferris Bueller ad?  Ok, it's Matthew Broderick teaming up with Honda for a Super Bowl commercial.  You can watch it here: http://www.youtube.com/watch?v=VhkDdayA4iA.

• 3 potatoes
• 3 whole eggs
• 1½ cups. A..P. flour
• ¼ cup ground Parmesan
• ½ cup butternut squash
• 2 Tbsp. chopped parsley
• ¼ tsp. white pepper
• 1 Tbsp. Salt
• ¼ tsp. nutmeg

Directions:

Peel potatoes - grate into bowl. Make a "well". Add 1 cu. flour (reserve other ½) and all other ingredients. Stir with a fork to mix. Add squash mixture. Add eggs to well. Beat with fork. Then slowly knead mixture together like bread dough. When intact, place on floured table and continue to knead together until desired texture. Do not over mix dough. Cover - let rest for 10-20 minutes.

Lugano's Italian Restaurant is at 3364 South 2300 East in Salt Lake City.  (801) 412-9994.  You can find them at: http://www.luganorestaurant.com/

• 24 Rhodes Dinner Rolls, thawed
• ½ cup toasted sliced almonds
• 16 oz. fresh strawberries, sliced
• 1 cup sugar, divided
• 1 tsp. cinnamon
• ½ cup butter

Directions:

Cut rolls into thirds. Sprinkle toasted almonds evenly in bottom of a sprayed bundt pan. Top almonds with 1 cup sliced strawberries. In a bowl, combine 1/2 cup sugar and the cinnamon. Dip all roll pieces in the sugar mixture coating them completely. Layer half of the roll pieces over the almonds and strawberries. Top with another cup of strawberries and the rest of the roll pieces. If there is any remaining sugar mixture sprinkle over rolls. In a small saucepan combine the remaining strawberries, sugar and the butter. Bring to a boil over medium-high heat. Cook, stirring constantly, until sugar dissolves. Pour over layers in bundt pan. Cover with plastic wrap and let rise to one inch below the top of the pan. Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 15 minutes of baking to prevent over-browning.

For more recipes from Rhodes, go to: http://www.rhodesbread.com.

• ½ c. Shirley J Whisk Bliss
• 8 oz Dried Rotini Pasta
• 1 Tbsp. Butter
• 2 c. Fresh Asparagus, Chopped
• 1 c. Yellow Summer Squash, Chopped In 1" Pieces
• 2 cloves Fresh Garlic, Minced
• 2 c. Water
• 2 Tbsp. Lemon Zest

Directions:Cook pasta according to package directions, drain, and keep warm. Combine water, lemon zest, and Whisk Bliss in a medium saucepan. Whisk until smooth, bring to a slow boil, and simmer for five minutes. Melt butter in large skillet, and add asparagus, squash, and garlic; sauté until vegetables are soft. Combine pasta and veggies (toss to combine). Place pasta mixture on large serving dish, pour hot lemon sauce on top, and stir gently to combine. Salt and pepper to taste.

Go to: http://www.shirleyj.com for more information on Shirley J.

• ¾ cup bulgar
• 1 cup orange juice
• ½ cup olive oil
• 1 quart chopped yellow onions
• 1/3 cup chopped garlic
• 2 diced red peppers
• 1 Lb. corn kernels
• ½ Lb. green beans
• 1 (16 oz.) can kidney beans
• 1 (16 oz.) can chick peas(garbanzo beans)
• 1 (28 oz.) can diced tomatoes
• 3 cups vegetable stock
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 2 tsp. dried thyme
• ½ tsp. ground cinnamon
• salt and pepper to taste

Directions:

Combine the bulgar and orange juice and set aside. Heat the oil in a stock pot. Add the onion, garlic, and peppers. Saute until almost soft. Add the chili powder, thyme, cumin, oregano, and cinnamon. Cook for about another 5 minutes. Add the tomatoes(including the juice) and the stock. Bring to a simmer and cook for 20-30 minutes. While the chili is simmering, place another pot filled with water, and a little salt, on the stove. Blanch the green beans for about 5 minutes, strain and cool in a water bath. Add the bulgar/orange juice mixture to the chili. Simmer until the chili has thickened considerably. Add the 3 beans and the corn and cook until hot. Season with salt and pepper to taste.

Sugar House BBQ is at 2207 South 700 East in Salt Lake City.  Their phone number is (801) 463-4800.  You can also find them at: http://www.sugarhousebbq.com.

• 20 Paper Thin Slices Coppa Ham
• 1 Cup Ricotta Impastata
• 1 Tablespoon Fine Diced Preserved Lemon*
• 1 Garlic Clove Fine Diced with Kosher Salt
• 1 Tablespoon Chopped Parsley
• 1 Tablespoon Chiffonade Basil
• Salt and Pepper to taste

• 4 slices bread
• 6 slices turkey
• 2 slices mozzarella cheese
• 1 bunch spinach
• 1 teaspoon Mayonnaise

Directions:
Assemble sandwich as desired and grill about three minutes in panini maker or on electric grill. Slice and serve warm.

Recipe: Italian Soda

Any flavor syrup is great.. Krista prefers Torani brand.

Ingredients:

• 16 ounces club soda
• 1 ounce Torani syrup
• 1 ounce half and half cream

Directions:
Place ice in cup. Add syrup, then club soda, then half and half. Stir together and top with whipping cream.


For more of Krista's recipes, go to: http://www.simplifysupper.com.