Cajun Macaroni and Red Beans, Roasted Potatoes with Green Beans, spinach salad

This came from a recipe book (Vegetarian Times Pasta), but I modified it so much that I am just going to go from memory. I have never made it before.

Cajun Macaroni and Red Beans

1 bag of whole wheat gemelli pasta
1 28 oz can crushed tomatoes
2 14 oz cans stewed tomatoes
3 tbsp cajun spice (bulk section of CM)
2 onions
4 stalks organic celery
2 organic green (bell) peppers
3 14 oz cans red kidney beans
6 garlic cloves
1 tbsp olive oil

Combine everything but pasta in the obvious way, fold in cooked pasta at the end.

Roasted Potato and Green Bean Salad
(Ethan made this, I believe he doubled the following recipe. We had enough to take to a small potluck, for us for dinner tonight, plus leftovers)

2.75 tbsp butter
4 cloves garlic, minced
2 tsp fresh rosemary
2 pounds organic potatoes (calls for new potatoes, but we just used russset)
1 pound fresh green beans
6 oz blue cheese crumbles
4 oz pecan halves

vinaigrette
4 oz veg oil (he probably used olive)
2 oz vinegar
1 clove garlic, minced
1 tsp chopped fresh basil
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp dijon mustard

Preheat oven to 350. Melt butter and in a small bowl, combine with garlic, rosemary, salt, and pepper. Coat potatoes with butter mixture, roast for 45 min. Cool them in fridge.
Meanwhile, steam green beans, put them in ice bath. Combine all with vinaigrette in bowl.

Spinach salad with vinaigrette

straightforward.