Although this 5 minute salad is perfect just as it is, it is also wonderful with slivers of leftover grilled chicken or steak mixed in.Continue reading
2 cups day old french or sourdough bread, cubed
½ pound ricotta salata cheese or feta cheese, cut in chunks
2 medium tomatoes, diced
1 cucumber, peeled and seeded, if desired; halved and thinly sliced
1 red onion, diced
1 yellow bell pepper, cubed
1/4 cup coarsely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup coarsely chopped fresh parsley
2 garlic cloves, finely chopped or pressed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Combine bread, cheese, vegetables and herbs in a large mixing bowl.
Place garlic, vinegar, salt, pepper and oil in a bowl and mix well. Drizzle over vegetables.
As long as you have canned white beans on hand, this great summer salad literally takes 5 minutes to prepare. You can “beef’ it up with leftover grilled chicken, steak or tuna or chunks of baked ham.Continue reading
When it’s too hot to turn on the stove, this is a perfect dinner: a little bit of everything.Continue reading
Depending on what you serve with this and how hungry you are, this salad will serve 2- 4 people. For two hungry people who don’t want to heat up a kitchen and don’t want to make anything else, add pita bread and this salad will satisfy. For a slightly more demanding crowd, the addition of soup will round this out nicely. If you don’t have leftover chicken, you can simply omit it.Continue reading
This easy and nutritious salad can be made in minutes and depending upon your inclination, it can be the centerpiece of the meal or a substantial accompaniment. On a hot night, serve it simply on a bed of greens with a loaf of bread but the more industrious, or hungry ones might eliminate the ham and serve it alongside grilled chicken or tuna.Continue reading
1 pound rotini, cooked al dente and cooled under cold water
1 bunch scallions, cut diagonally into one inch pieces
1 small head broccoli, woody end discarded, florets separated, stem peeled and julienned
1 red bell pepper, cored and sliced
2 tablespoons toasted sesame seeds
For the spicy peanut dressing:
3 garlic cloves
1 tablespoon fresh ginger root, peeled and sliced
2 teaspoons crushed red pepper
1 1/2 teaspoons chili powder
2 teaspoons Dijon mustard
1 egg, room temperature
3/4 cup natural peanut butter (no salt, no sugar, no preservatives)
1/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup warm water
1/4 cup canola oil
1/4 cup Oriental sesame oil
Bring 4 quarts of water to boil in a large pot. Add pasta and cook until completely tender. Drain immediately and rinse several times with cold water. Transfer pasta to a large mixing bowl.
While the pasta is cooking, make the spicy peanut dressing.
Place garlic and ginger in a blender or in a food processor fitted with a steel blade; process until the garlic is chopped. Add red pepper, chili powder, mustard, egg, peanut butter, soy sauce, vinegar and water and process until combined. Gradually add oils. Pour dressing over cooled pasta.
Place broccoli in colander and rinse with hottest water possible. Rinse and refresh with cold water.
Add broccoli, scallions, pepper and sesame seeds just prior to serving.
Although bean soups are considered to be better the second day, canned beans and cooking at a high heat, make this one good immediately. Of course, this recipe makes enough to let you see for yourself. It also freezes well.Continue reading
Since few people are going to get out a grill just to make this soup, it’s a good idea to plan to make it the day after you grill something else. Grill the asparagus and then cover and refrigerate until the next day.Continue reading
Pair this with a loaf of bread and a salad and you have a perfect winter meal.Continue reading