LENTIL SALAD WITH MAPLE BALSAMIC VINAIGRETTE

Lentil Salad with Maple Balsamic Vinaigrette

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 179.

Prep Time1 hr
Course: Can Prepare Ahead, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 1 1/2 cups French green lentils (de Puy)
  • 1 bay leaf
  • salt
  • 1 carrot peeled and shredded
  • 1 red bell pepper cored and 1/2 inch diced
  • 1/8 cup chopped scallion greens
  • 1/8 cup chopped parsley
  • 1/2 cup raisins roughly chopped
  • 1 cup walnuts toasted and chopped

Maple - Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher salt
  • ground black pepper to taste

Instructions

  • Fill a 4 quart saucepan with water, add lentils and bay leaf. Bring to a boil, reduce heat and simmer, partially covered until lentils are tender but not mushy, about 18 - 20 minutes. Drain well and rinse with cold water. If desired, stir in a few pinches of salt.
  • Once lentils are cool, add to large serving bowl with carrots, red pepper, scallions, parsley, and raisins.
  • To make dressing, add all ingredients to small bowl; whisk to combine.
  • Just before serving, add dressing to salad; toss. Garnish with toasted walnuts.

Notes

This salad tastes best served at room temperature on the same day it is made.

LEMONY ASPARAGUS AND ARTICHOKE PASTA SALAD

Lemony Asparagus and Artichoke Pasta Salad

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 153.

Prep Time45 mins
Total Time45 mins
Course: Side Dishes - Pasta, Vegetarian
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 28 ounces canned artichoke hearts buy frozen, if available
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 3 cups dry bowtie pasta 1/2 pound
  • 1 pound asparagus trimmed and cut on diagonal into 1 1/2 inch pieces
  • 1 cup watercress washed, dried, and roughly chopped
  • 1 cup crumbled goat cheese

Lemon Dressing

  • grated zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • ground black pepper

Instructions

  • Place oven rack in center position and preheat to 400°F. Line a baking sheet with parchment.
  • If using canned artichokes, drain, rinse well, cut into quarters and pat dry. If using frozen artichokes, cook according to package instructions, drain, quarter, and pat dry. Place on lined baking sheet. Sprinkle with 1 tablespoon olive oil, lemon juice, and minced garlic; toss. Bake about 15 - 20 minutes, until edges start to crisp.
  • Meanwhile, bring a 6 quart pot of water to boil and cook pasta until al dente. Drain in a colander, rinse with cold water, drizzle with 1 tablespoon olive oil and toss to prevent sticking. Allow to cool.
  • Using empty pasta pot, add remaining tablespoon olive oil, and heat over medium-high. Cook asparagus, stirring frequently, until tender-crisp, about 4 minutes. Place in large serving bowl to cool.
  • To make dressing, add all ingredients in a small bowl; whisk to combine.
  • When asparagus is cool, add pasta and watercress to the bowl. Just before serving add dressing; stir. Then fold in artichokes. Sprinkle with crumbled goat cheese, or pass separately.

Notes

If watercress is not available, substitute parsley.
Goes well with grilled fish or chicken.

STEAMED ASPARAGUS

Steamed Asparagus

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: <= 30 Min Prep, Side Dishes - Vegetables
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1 bunch asparagus about 1 pound

Instructions

  • Fill a 6 quart pot about 1/3 full with hot tap water. Place on stove and bring to a boil.
  • Wash asparagus. Trim bottoms of stems by either snapping off tough portion or by cutting off dry portion with knife and peeling off woody fibers near end with a peeler.
  • Place in boiling water, reduce to simmer, partially cover and cook for 7 minutes. Use tongs to remove to a serving platter.

CINNAMON RHUBARB MUFFINS

Cinnamon Rhubarb Muffins

Based on a recipe found in a Stop & Shop supermarket magazine.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breads, Can Prepare Ahead
Servings: 18 muffins
Author: Catherine Christiano

Ingredients

  • 2 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup reduced fat buttermilk
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts

Topping

  • 1 tablespoon butter melted
  • 1 teaspoon cinnamon
  • 1/3 cup sugar

Instructions

  • Preheat oven to 350° F. Grease muffin pans or line with paper cups.
  • In medium bowl, combine flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  • In bowl of stand mixer, add 1 cup sugar, oil, egg, vanilla, and buttermilk; beat until smooth.
  • Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts.
  • Fill prepared cups, 3/4 full.
  • To make topping, in small bowl, stir together all topping ingredients; sprinkle mixture on top of each muffin.
  • Bake in preheated oven about 25 minutes, or until toothpick inserted in center comes out clean.
  • Allow to cool in pans before serving.

GRANOLA CHOCOLATE CHIP COOKIES

Granola Chocolate Chip Cookies

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 406.

Total Time1 hr 45 mins
Course: Can Prepare Ahead, Desserts - Cookies
Author: Catherine Christiano

Ingredients

  • 1.75 cups regular granola (a granola without dried fruits)
  • 1.5 cups unbleached flour
  • 2/3 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips 6 ounces
  • 1/2 cup unsalted peanuts coarsely chopped

Instructions

  • Arrange racks to divide oven in thirds. Preheat oven to 375°F. Grease cookie sheets.
  • In bowl of stand mixer, add all ingredients except chocolate chips and peanuts. Beat on low setting until blended; increase speed to medium and continue beating 2 minutes, scraping sides of bowl as necessary. Stir in chocolate chips and peanuts until combined.
  • Place teaspoonfuls of dough on cookie sheet, 2 inches apart.
  • Bake 10 - 12 minutes until lightly browned on edges.
  • Use metal spatula to remove cookies to wire rack. Cool completely before storing. Will store in sealed container for about 1 week.

SKEWERED GRILLED SEAFOOD

Skewered Grilled Seafood

A basic, easy recipe that makes for a nice summer meal.
Based on a recipe by Camille LaBarre, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 136.
Prep Time20 mins
Cook Time10 mins
Marinating Time30 mins
Course: <= 30 Min Prep, Grill, Main Course - Seafood
Author: Catherine Christiano

Ingredients

  • 10 bamboo skewers soaked in water

Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • salt and pepper

Fish

  • 1 pound swordfish cut into large cubes, about 1 1/2"
  • 1 pound large shrimp shelled and deveined
  • 1 1/2 pounds sea scallops
  • 1 1/2 pounds tuna cut into large cubes, about 1 1/2"

Instructions

  • Early in day, soak skewers in water.
  • In shallow baking dish combine marinade ingredients.
  • Alternate seafood on skewers. Place in marinade, turning to coat. Marinate in refrigerator for 30 minutes.
  • Grill about 3 minutes each side.

Notes

Be mindful that each type of fish may need a different cooking time, especially if pieces vary in size. In certain cases it might be best to cook each type of fish on a separate skewer.
Brown rice and grilled vegetables pair well.

SHRIMP BROCHETTES WITH ASIAN GLAZE

Shrimp Brochettes with Asian Glaze

The nutty flavor of sesame combined with a chili oil-honey glaze on grilled shrimp and finished with a spritz of lime makes for a nice appetizer or main course for summer backyard gatherings.
Based on a recipe by Florence Fabricant, The New York Times, June 9, 1996.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: <= 30 Min Prep, Appetizers, Grill, Main Course - Seafood
Servings: 6 servings
Author: Catherine Christiano

Ingredients

Glaze

  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon honey

Shrimp

  • 1 pound large shrimp 24 shrimp, shelled and deveined, use more for an entree
  • 2 tablespoons sesame seeds
  • 1 lime cut in wedges

Instructions

  • Early in day, soak 12 8-inch wooden skewers in water.
  • Preheat grill. In small bowl combine glaze ingredients.
  • Holding two skewers close together, thread each pair with four shrimp, taking care that shrimp all lie in same direction. Brush with glaze.
  • Just before grilling, spread sesame seeds on plate and dip shrimp to coat with seeds.
  • Grill about two minutes on each side, until shrimp turn pink. Serve immediately with wedges of lime.

Notes

One pound of shrimp is good for an appetizer for six. Scale up, if serving as an entree.

RHUBARB-CINNAMON MUFFINS

Rhubarb-Cinnamon Muffins

Based on a recipe from a Stop & Shop magazine.
Course: Breads
Servings: 18 muffins
Author: Catherine Christiano

Ingredients

  • 2 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup reduced fat buttermilk
  • 1 1/2 cups diced rhubarb 1/2" diced
  • 1/2 cup chopped walnuts

Topping

  • 1 tablespoon butter melted
  • 1 teaspoon cinnamon
  • 1/3 cup sugar

Instructions

  • Preheat oven to 350° F.
  • Line muffin pans for 18 muffins with paper cups or grease.
  • In medium bowl, stir together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  • In bowl of stand mixer add 1 cup sugar, oil, egg, vanilla, and buttermilk; beat until smooth.
  • Pour in dry ingredients and mix until just blended. Stir in rhubarb and walnuts.
  • Spoon batter into prepared muffin cups, filling each 3/4.
  • For topping, combine melted butter, remaining 1/3 cup sugar and 1 teaspoon cinnamon; sprinkle on top of muffins.
  • Bake about 25 minutes, or until toothpick inserted in center comes out clean.
  • Allow muffins to cool in 5 minutes in pans; remove to wire rack to cool. Best when served warm.

SHREDDED BEETS WITH BABY GREENS AND ORANGES

Shredded Beets with Baby Greens and Oranges

A pretty salad of beets and baby greens dressed with orange-mustard vinaigrette and topped with goat cheese and toasted walnuts.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 215.

Prep Time50 mins
Course: Side Dishes - Salads
Author: Catherine Christiano

Ingredients

  • 2 medium to large beets peeled
  • 2 cups watercress, baby arugula or other baby greens
  • 2 oranges sectioned
  • 1/4 cup walnuts toasted and chopped
  • 4 ounces crumbled goat cheese

Orange-Mustard Vinaigrette

  • 4 tablespoons fresh orange juice
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Champagne vinegar, apple cider vinegar, or rice vinegar
  • 2 teaspoons finely minced shallot
  • 2 tablespoons olive oil
  • pinch salt

Instructions

  • Fill 4-quart pot with water; boil. Shred beets using large shredding disk on food processor or grate with hand grater. Boil in water for 4 minutes. Drain in colander; rinse with cold water. Set aside to cool.

Orange-Mustard Vinaigrette

  • Add all dressing ingredients in small bowl; whisk to combine.

Salad

  • Just before serving, in separate bowls, toss beets and greens with a generous amount of vinaigrette. Divide greens among individual plates, top with shredded beets, then arrange orange sections and sprinkle on walnuts and goat cheese.

GRILLED LEMON-PARSLEY BONELESS CHICKEN BREASTS

Grilled Lemon-Parsley Boneless Chicken Breasts

For this recipe the chicken is marinated before grilling and is served with a lemon-parsley-mustard sauce. Makes a nice summer meal served with ratatouille, steamed or grilled vegetables. Pan Roasted Asparagus with Red Peppers and Goat Cheese makes a great combination too.
From Cook's Illustrated magazine, Sandra Wu, July & August 2007, no 87, p 11.
Prep Time15 mins
Cook Time35 mins
Marinating Time30 mins
Total Time1 hr 20 mins
Course: Grill, Main Course - Chicken
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Lemon-Parsley-Mustard Sauce

  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/4 teaspoon sugar
  • 1/4 table salt
  • 1/2 teaspoon ground black pepper

Marinade

  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 3 medium garlic cloves minced or pressed, about 1 tablespoon
  • 2 tablespoons water

Chicken

  • 4 boneless skinless chicken breasts (6 to 8 ounces each), trimmed of fat
  • vegetable oil for cooking grate
  • disposable aluminum pan for grilling

Instructions

Lemon-Parsley-Mustard Sauce

  • In small bowl add all sauce ingredients, whisk to combine; set aside.

Marinade

  • In medium bowl add all marinade ingredients, whisk to combine. Place marinade and chicken in gallon-size zipper-lock bag. Toss to completely coat chicken. Press out air and seal bag. Marinate 30 minutes in refrigerator, turning bag after 15 minutes.

Chicken

  • Preheat grill 15 minutes in advance. Scrape grates clean with grill brush. Dip wad of paper towels in oil; use tongs to wipe cooking grate. Leave primary burner on high and turn off other burners.
  • Allowing excess marinade to drip off chicken and place on cooler side of grill, smooth-side down and thicker side facing coals. Cover with disposable aluminum pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Close grill cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thicket part of chicken registers 140 degrees, 6 to 9 minutes longer.
  • Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 4 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 4 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4 inch thick slices. Transfer to serving platter, drizzle with reserved sauce and serve.

Notes

Leftovers make great sandwiches or a nice salad tossed with greens.

STRAWBERRY-RHUBARB PIE

Strawberry-Rhubarb Pie

The sweet strawberries and tart rhubarb in this pie make for a to-die-for combination when served with vanilla ice cream.
Based on a recipe from Betty Crocker's Cookbook, 1983, Golden Press, NY.

Prep Time1 hr
Cook Time50 mins
Course: Desserts - Pies
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • Standard Pie Pastry for 9 inch Two Crust Pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated orange peel optional
  • 2 3/4 cups rhubarb cut in 1/2" pieces
  • 2 3/4 cups sliced strawberries sliced 1/4" thick
  • 2 tablespoons margarine
  • Vanilla Ice Cream

Instructions

  • Place oven rack in middle position with a second rack below. Heat oven to 425° F. Prepare pastry dough. Roll out bottom crust and line 9-inch pie plate.
  • Mix sugar, flour and grated orange peel. Turn half of rhubarb into pastry-lined pie plate; sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with margarine. Cover with top crust that has slits cut in it; seal and flute edges. Brush top of pastry dough lightly with milk and sprinkle with sugar, if desired. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • Line a baking sheet that is wider than pie plate with foil. Place on rack below one for pie to protect oven from overflowing pie juices. Place pie on rack in center of oven. Bake 30 minutes then remove foil. Continue baking an additional 10 - 20 minutes, until crust is brown and juice begins to bubble through slits in crust.

GRILLED MARINATED FLANK STEAK OR LONDON BROIL

Grilled Marinated Flank Steak or London Broil

Based on a recipe from an old Weber Grill Cookbook.
Prep Time15 mins
Cook Time20 mins
Marinating Time12 hrs
Course: <= 30 Min Prep, Grill, Main Course - Beef
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1/4 cup vegetable oil
  • 1/3 cup soy sauce low sodium
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dry mustard
  • 1 clove garlic pressed
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds flank steak or London broil

Instructions

  • Combine all ingredients, except meat, in a non-metal baking dish. Place meat in marinade turning to coat completely. Cover and marinate in refrigerator 4 - 12 hours (longer is better).
  • Grill one minute on each side to sear, then 3 to 4 minutes on each side.
  • Cut meat diagonally across grain into thin slices and serve.

Notes

Goes well with steamed or grilled vegetables, grilled portobello mushrooms, Herbed New Potato Salad.

STEAMED ARTICHOKES

Steamed Artichokes

Whole steamed artichokes served with Fine Herbs Vinaigrette work well as a first course, in place of salad. Prepare a day ahead, if planning to serve cold
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: <= 30 Min Prep, Appetizers, Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 8 large artichokes
  • 8 coriander seeds
  • 1/4 cup lemon juice

Instructions

  • Fill a 6-quart stock pot with hot water, allowing room for artichokes. Add coriander seeds and lemon juice. Bring to a boil over high heat.
  • Meanwhile, prepare artichokes. Cut off stalks flush with ends. Remove any tough outer leaves. Use a large sharp knife to trim approximately 1 inch off tops, enough to remove sharp spines yet above where heart is. Use kitchen scissors to snip tops of leaves to remove sharp spines. Place artichokes in boiling water; use tongs to push them into water. The artichokes will float slightly.
  • Cover and simmer approximately forty minutes, until outer leaves pull off easily. Use tongs to remove artichokes, placing them upside down on a large plate to drain.
  • Artichokes may be served hot with Hollandaise sauce or refrigerate and serve cold with a vinaigrette dressing, such as Fine Herbs Vinaigrette.

FINE HERBS VINAIGRETTE

Fine Herbs Vinaigrette

This vinaigrette works well on green salads, cucumbers, sliced tomatoes, and cold steamed vegetables like artichokes and asparagus.
Based on a recipe from The New York Times Cookbook, Craig Claiborne.
Prep Time15 mins
Total Time15 mins
Course: Sauces, Salad Dressings
Servings: 3 cups
Author: Catherine Christiano

Ingredients

  • 1/2 teaspoon dry mustard
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • 2 cups canola oil
  • 3/4 cup tarragon vinegar or white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley chopped
  • 2 cloves garlic peeled and split

Instructions

  • Use a one liter bottle or jar with a top that seals well. Add all ingredients; shake well. Best when allowed to stand for several hours for flavors to meld. Discard garlic before using.

PASTA SALAD WITH CHICKEN ARTICHOKES AND SUN DRIED TOMATO

Pasta Salad with Chicken, Artichokes and Sun-Dried Tomato

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 158.
Prep Time1 hr
Total Time1 hr
Course: Main Course - Chicken, Main Course - Pasta, Salads - Main Course
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1/2 pound penne or spiral- shaped pasta approximately 4 cups when cooked
  • 1/2 cup ready-to-eat sun dried tomatoes julienned
  • olive oil
  • 1 pound boneless, skinless chicken breasts 2, butterflied
  • salt and pepper
  • 2 cups frozen quartered artichoke hearts (14 ounce canned if unavailable)
  • 1 endive cored and cut into thin strips, or 1 cup micro greens or frisee
  • ¼ cup Greek or French olives pitted and chopped
  • ¼ cup lightly packed minced parsley

Dressing

  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic finely minced
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • salt and pepper

Instructions

  • Use a 6-quart pot to boil water and cook pasta until al dente. Drain in colander; add splash of olive oil and stir to keep from sticking.
  • If using dry sun-dried tomatoes, place in small bowl and cover with some boiling pasta water to rehydrate. After 10 - 15 minutes, when soft, julienne.
  • If using frozen artichokes, cook according to package directions. Drain, pat dry and cool. If using canned artichokes, rinse well, pat dry.
  • Season chicken with salt and pepper. Heat heavy skillet over medium-high heat until hot. Coat pan with olive oil. Place cutlets in pan, cook without moving, until lightly browned, about 3 - 5 minutes. Turn and cook until second side is lightly browned, and center is cooked, another 3 - 4 minutes. Remove to plate to cool; dice 1/2 inch.
  • In large serving bowl, combine pasta, chicken, artichokes, endive or greens, sun-dried tomatoes, olives, and parsley.
  • In a small bowl, whisk together dressing ingredients, adding salt and pepper to taste. Toss with pasta salad.

EDAMAME SNOW PEA AND SHRIMP PASTA SALAD

Edamame, Shrimp, and Snow Pea Pasta Salad with Wasabi-Soy Vinaigrette

Simply a great salad for picnics or any occasion. The wasabi in the dressing is key. If you can't find Japanese udon noodles, brown rice fettucine, or other pasta can be substituted.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 161.
Total Time1 hr
Course: Main Course - Seafood, Salads - Main Course
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 8 ounce package dried udon noodles brown rice fettucine works too
  • 1 tablespoon toasted sesame oil
  • 1 cup edamame beans fresh or frozen
  • 1 cup snow peas strings removed
  • 2 teaspoons olive oil
  • 1 pound small to medium shrimp peeled and deveined
  • pepper
  • 1 large clove garlic finely minced
  • 1 red bell pepper cored and cut into thin strips
  • 1/4 cup thinly sliced scallion greens
  • 1/2 cup unsalted dry roasted peanuts

Wasabi - Soy Vinaigrette

  • 4 teaspoons wasabi powder or 2 teaspoons premixed - prepared wasabi
  • 1/4 cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 5 tablespoons canola oil

Instructions

  • Use a 6-quart pot to boil water. Break the udon noodles in half and cook according to package instructions until al dente. Drain noodles well in colander, drizzle with sesame oil and stir to evenly coat and release steam. Let cool.
  • In a 2 quart pot, boil water. Add edamame beans, cooks for 3 minutes, add snow peas, cook 1 minute more. Drain and run under cold water to stop cooking.
  • Heat a 12 inch skilled over medium-high heat. Coat with a little oil, add shrimp, season with pepper, cook 3 minutes. Add minced garlic, continue cooking until shrimp are cooked and pink, 1 - 2 minutes more, turning shrimp once.
  • In large serving bowl, combine shrimp, noodles, snow peas, edamame, red pepper, and scallions.
  • In a small bowl make vinaigrette by adding either wasabi paste or wasabi powder and 2 teaspoons water to form a paste. Stir in remaining ingredients. Just before serving, add dressing, toss to combine, and garnish with peanuts.

TORTELLINI, CHICKEN AND BABY SPINACH SALAD

Tortellini, Chicken and Baby Spinach Pasta Salad

A colorful dish with a roasted red pepper and olive vinaigrette that makes for a colorful dish. This is a salad that can be made ahead and works well for potlucks and buffets.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 150..
Total Time55 mins
Course: Main Course - Chicken, Main Course - Pasta, Salads - Main Course
Servings: 5 servings
Author: Catherine Christiano

Ingredients

  • 1 pound fresh or frozen cheese tortellini
  • 6 ounces baby spinach roughly chopped
  • 2 cups diced cooked chicken
  • Parmigiano Reggiano cheese for garnish

Roasted Red Pepper - Olive Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 2/3 cup olive oil
  • 1/2 cup roasted red peppers 1/4 inch dice
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoons minced fresh parsley
  • salt and pepper

Instructions

  • Use a 6-quart pot to boil water and cook tortellini according to package instructions. Drain pasta, return to pot and immediately combine with spinach. Cover pot until spinach wilts.
  • In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper. 
  • To pasta and spinach, add chicken and 1/2 cup of dressing with lots of red peppers and olives. Stir well to combine, add additional dressing if necessary. Transfer to serving bowl or platter. Garnish with shaved Parmesan cheese.

Notes

Tomatoes can be substituted for the roasted red peppers.

COUSCOUS SALAD WITH ROASTED VEGETABLES

Couscous Salad with Roasted Vegetables

The diced roasted vegetables are like colorful jewels in this salad made with a large couscous and a lemon dressing. Pairs well with grilled meat and fish. 
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 151.
Total Time1 hr
Course: Side Dishes - Pasta, Side Dishes - Vegetables
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Roasted Vegetables

  • 1 medium zucchini 1/2 inch diced
  • 1 medium yellow squash 1/2 inch diced
  • 1 red bell pepper cored and 1/2 inch diced
  • 1 yellow bell pepper cored and 1/2 inch diced
  • 1/2 red onion 1/2 inch diced
  • 2 cloves garlic halved lengthwise, do not peel
  • 3 tablepoons olive oil
  • salt and pepper

Couscous

  • 1 1/2 cups Italian or Israeli couscous 1/2 pound
  • 2 tablespoons minced parsley

Dressing

  • grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

Roasted Vegetables

  • Place racks in oven to divide into thirds; preheat to 375 degrees F. 
  • In a 6-quart pot, add zucchini, yellow squash, red and yellow peppers, red onion, garlic, and 2 tablespoons olive oil. Toss to evenly coat; divide between two baking sheets making a single layer. Season with salt. Bake until vegetables are tender and just beginning to brown, about 25 - 30 minutes.

Dressing

  • Remove roasted garlic from baking sheet. Remove skins, place in small bowl and mash with fork. Add remaining dressing ingredients and stir to combine.

Couscous

  • Use the 6-quart pot to cook the couscous, according to package instructions. Drain in colander. Add one tablespoon olive oil, stir to incorporate oil, let cool.
  • Transfer pasta to large serving bowl, add dressing and mix. Stir in vegetables and parsley, adjust seasonings. 
    Couscous Salad with Roasted Vegetables

PROVENCALE CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Provençale Chicken Salad with Roasted Peppers and Artichokes

This is a great recipe for entertaining for lunch. Serve with a loaf of good crusty Italian or French bread and a nice cheese like Gruyere. If entertaining for dinner, a nice soup served as an appetizer works well.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Total Time1 hr 10 mins
Course: Main Course - Chicken, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1/2 cup ready to eat julienned sun-dried tomatoes 1 1/2 ounce package
  • 2 cups quartered artichoke hearts frozen are best, 14 ounce if using canned
  • 2 cups cooked diced boneless chicken breast
  • 1 roasted red bell pepper cut into strips
  • 1/2 cup pitted French green olives (optional) sliced lengthwise into quarters
  • 3 tablepoons minced parsley
  • 4 cups mixed baby lettuce greens washed and dried

Dijon-Herb Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 6 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • pepper

Instructions

  • If sun-dried tomatoes, are dry and not ready-to-eat, place in small bowl and cover with boiling water. Allow to sit 10 - 15 minutes until soft, drain and julienne.
  • If artichokes hearts are frozen cook according to package instructions, drain, pat dry, and allow to cool. If artichokes hearts are canned, rinse, and pat dry.
  • Chicken breast can be pan fried or grilled ahead of time but should still be warm.
  • In a large serving bowl, sun-dried tomatoes, artichokes, chicken, roasted red pepper, olives, and parsley.
  • Make the vinaigrette in a small bowl by whisking all ingredients together. Season to taste with pepper. Combine with chicken and vegetable mixture.
  • To serve, pass baby greens first or place on platter, then pass the chicken mixture or pile on top of greens. The vinaigrette will flavor the greens below.

Notes

This recipe is fine made without olives. Kalamata olives also work well.

SEARED SCALLOPS WITH WATERCRESS AND WARM ORANGE DRESSING

Seared Scallops with Watercress and Warm Orange Dressing

This is a nice combination of peppery leafy greens, sweet pineapple, seared tender sea scallops with a warm orange vinaigrette. Can be served as a small plate or appetizer or as a main course with three large scallops per person. If made with ordinary oranges in place of blood oranges, the dressing will be a golden orange instead of red.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Total Time1 hr
Course: Appetizers, Main Course - Seafood, Salads - Main Course, Side Dishes - Salads
Servings: 2
Author: Catherine Christiano

Ingredients

  • 1 large bunch watercress 1 - 1 1/2 cups per person
  • 2 tablespoons olive oil plus additional to brush on scallops
  • salt and pepper
  • 1 teaspoon light vinegar Champagne, rice, Moscatel
  • 1/2 cup diced fresh pineapple 1/2 - 3/4" diced
  • 2 radishes trimmed and very thinly sliced
  • 3/4 pound sea scallops 3 large scallops per person, membranes removed, rinsed and patted dry
  • 2 lemon wedges

Warm Orange Dressing

  • 1/2 cup blood orange, tangerine, or orange juice
  • 1 tablespoon light vinegar Champagne, rice, Moscatel
  • 1 teaspoon maple syrup or pinch of sugar

Instructions

  • Remove any thick stems from watercress and roughly chop. Place in medium bowl, toss with 1 tablespoon olive oil and a pinch of salt. Sprinkle with 1 teaspoon of vinegar. Place on serving platter or individual plates. Top with pineapple and radishes.
  • Brush scallops with a light coating of olive oil to prevent sticking. Heat heavy skillet, large enough for scallops, over medium-high heat; when hot add remaining tablespoon of oil. Sear scallops 2 - 3 minutes on each side to brown but not overcook. Arrange scallops on salad. 
  • In pan used for scallops, add juice, remaining tablespoon of vinegar, and maple syrup. Set on high and bring to boil; cook 3 - 4 minutes until slightly reduced.
  • Grind some fresh pepper and squeeze some lemon juice over the salad. Drizzle warm orange dressing over and around scallops. Serve while scallops are still hot.

Notes

Other salad greens can be substituted for watercress. Try brushing scallops with oil, they stick to pan.