My Recipe Collection

Grapefruit Starter

Peel and dice half a grapefruit, removing the seeds and reserving the juice. Layer 2 cups Boston lettuce with grapefruit sections, 1/4 cup toasted walnut halves and 2 tablespoons blue cheese. Drizzle the top with the reserved juice and 1 teaspoon olive oil.

Village Salad with Feta

This is a wonderful summertime staple to serve with grilled meats and fish.

Time: 15 minutes
Servings: 6

1 large English cucumber, peeled and sliced 1/4″ thick (3 cups)
3 medium tomatoes, halved and sliced 1/4″ thick (3 cups)
1 large onion, halved and sliced 1/4″ thick (1 cup)
2 oz feta cheese, sliced, or 1/2 cup feta cheese crumbles
6 kalamata olives, pitted and halved lengthwise (2 tablespoons)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper

Corn Pasta Salad
by Bernice Morris

2 cups cooked tricolor spiral pasta
16 oz frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt
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In a large bowl, combine the first seven ingredients in a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

Pour over pasta mixture and toss to coat. Cover and refrigerate overnight Yield: 10 servings.

Bruschetta-Style Thin Spaghetti (served hot)

Total Cooking Time: 15 min.
Serves: 3-4 people

1 box (12-13.25 oz) whole-grain thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups diced fresh tomatoes
2 tablespoons balsamic vinegar
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
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1. Cook pasta according to package directions.

2. Heat a large saute pan on medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).

3. Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).

Bruschetta-Style Thin Spaghetti (served cold)

Substitute balsamic vinegar, minced garlic and olive oil with:
1 cup of your favorite salad dressing
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1. Cook pasta according to package directions.

2. In a mixing bowl, toss pasta, tomatoes and salad dressing.

Curly Pasta Salad
by Susan Herr

Makes: 12 servings
Prep time: 15 minutes
Cook time: 8 minutes

Salad:
4 quarts water
1 tablespoon salt
12 ounces cavatappi or other curly pasta
4 cups thinly shredded red cabbage
2 orange bell peppers, cored, seeded and thinly sliced
1 pint yellow or red cherry tomatoes, halved

Dressing:
2/3 cup extra virgin olive oil
1/3 cup cider vinegar
2 tablespoon Dijon mustard
3 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
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1. To make salad: In large pot, combine water and salt; bring to boil.

2. Add pasta and cook until just tender, about 8 minutes. Drain pasta and rinse briefly under cold water to cool, shaking off excess.

3. In large bowl, combine drained pasta, cabbage, peppers and cherry tomatoes.

4. To make dressing: In blender, combine all dressing ingredients except cheese; blend until garlic is pureed and dressing is emulsified. Add Parmesan cheese and pulse to combine. Toss dressing with salad about 15 minutes before serving. (Salad ingredients can be prepared up to 1 day ahead; refrigerate cooked pasta and vegetables separately, then make dressing and toss together shortly before serving.)

Tapas de Portabela Asadas con Ensalada Caprese

Ingredientes:
1 tomate grande, cortado en cubos (apróximadamente 1 1/2 tazas)
1 taza de queso mozarela fresco cortado en cubos (apróximadamente 4 onzas)
2 cdas de cebollines finamente picados
2 cdas de albahaca fresca picada o 2 cucharadas de albahaca seca
1/8 de cdta de sal
1/4 de taza de salsa vinagreta
6 hongos portabela, sin los tallos (12 a 16 onzas)

Preparación:
Precalentar el asador o broiler. Mientras tanto, en un plato hondo, combina el tomate, el queso mozarela, los cebollines, la albahaca y dos cucharadas de la vinagreta. Untar el resto de la vinagreta en ambos lados de cada hongo. Colocar los hongos, con las escamas hacia abajo, en la parilla o colocarlos en una reja para hornear sobre una charola, a seis pulgadas del fuego. Cocer hasta que las orillas de los hongos comiencen a dorarse. Voltear las tapas de los hongos; rellenar cada una con la ensalada de tomate. Asar, con la cubierta del asador cerrada, o bajo el broiler, hasta que el queso mozarela comince a derretirse, apróximadamente dos minutos.

Black Bean Salad
Makes 6 to 8 servings.

15 oz canned black beans, drained
16 oz canned corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
1 garlic clove, minced
1 teaspoon cilantro (or more)
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Pepper
Salt
Tortilla chips
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Seed and dice peppers. In salad bowl combine peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Salt and pepper to taste. Toss again. Add black beans, toss well and serve with tortilla chips.

Festive Winter Salad with Walnuts and Apples

10 oz any European-style salad mix, washed
1 thinly sliced tart apple
4 oz blue cheese, crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt and pepper to taste
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1. Combine salad, apples, walnuts and blue cheese.

2. Whisk together oil and vinegar; pour over salad.

3. Add salt and pepper to taste then toss well. Serve immediately.

Yield: 6 servings
Prep time: 10 minutes