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Hi all: Late again as usual I guess. Been really busy what with holiday and all. But here are a couple of recipes that sound really good. Haven't tried either yet, but will do so soon. Jerry
This first recipe is from the USA Weekend Sunday news insert, and is from Pam Anderson's CookSmart recipes. Check allrecipes.com for her website and more recipes.
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers and Feta Picnic perfect pasta salad
Dijon Vinairgrette
1/4 cup rice wine vinegar
2 Tbs. Dijon mustard
1 large garlic clove, minced
Big pinch of salt
Black Pepper, to taste
2/3 cup extra-virgin olive oilPasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lenghwise
2 Tbs. olive oil
Ground black pepper and salt to taste
2 Tbs. salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces (1 1/2 cups) cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives
1/2 cup crumbled feta cheese
1/2 small red onion, medium diced
2 tsps. dried oreganoTo make the vinaigrette, whisk together the first five ingredients, then slowly shisk in the oil for a thick consistency. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large brown to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 Tbs. salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (Do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in a bowl or a gallon-sized zipper bag (can be refrigerated for several hours).
To serve, add dressing; toss to coat.
And thanks to Hays Daily News Food section for this recipe.
Poppy seed salad
1/4 cup honey
1/4 cup frozen limeade concentrate, thawed
2 tsps. poppy seeds
1 cup strawberries, halved
1 cup cubed pineapple
1 cup fresh blueberries
1 cup cubed watermelonIn large bowl, mix honey, limeade concentrate, and poppy seeds. Carefully toss in fruits.
Serves six.
That really sounds good. Hope you enjoy.