Herb Chicken with White Bean Salad

With the help of good quality canned white beans, this meal can be whipped up in minutes. If you want to make the salad in advance, leave out the oil, vinegar and lemon juice until just prior to serving. The chicken can also be made in advance, by this method or on a grill, and served cold. With sliced cucumbers and a bottle of white wine, it makes a perfect summer picnic.

Continue reading

Tuscan Bread Salad

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.

Greek Salad Revived

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

Spicy Peanut Noodle with Broccoli

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.

Serves 8