4 3/4-inch-thick slices Italian bread (each about 3x5 inches)
1 green bell pepper, seeded, quartered
1 large tomato, cut into 1/2-inch-thick slices
4 1 1/2-inch-thick onion slices (prreferably sweet onion, such as Vidalia)
6 tablespoons bottled oliveoil vinaigrette
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 cup thinly sliced fresh basil
Fresh basil sprigs(optional)
Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetable lightly with 3 tablespoons vinaigrette. Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toastes and tomatoes are heated through, tunring occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces. Place cannellini, sliced basil, and remaining 3 tablespoons vinaigrette in lareg bowl; toss to coat. Mix in grilled vegetables and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired. Serves 2.12 oz fresh or frozen shrimp in shells
3 cups of water
1/2 tsp. salt
1 6 oz package long grain and wild rice
1 cup frozen peas, thawed and drained
4 oz fully cooked smoked sauage, sliced into bite-size pieces
1 2 oz jar sliced pimiento, drained
1 .75 oz envelope garlic and hearbs dry salad dressing mix
1 6 oz can crabmeat, drained, cartilage removed, and broken into chunks
lettuce leaves
tomato slices
Thaw shrimp, if frozen. Peel and devien. In a large saucepan, bring water and salt to a boil. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Drain. Rinse the shrimp under cold running water to cool. Drain and set aside. Meanwhile, prepare rice mix in a medium saucepan according to package directions. Set rice aside to cool. In a large bowl, combine the cooked shrimp, cooled rice. thawed peas, sauage, and pimiento. Mix well. Prepare dressing according to package direction. Pour half of the dressing (about 1/2 cup) over salad mixture; toss to coat. (Use remaining dressing for another meal.) Add crabmeat to salad and toss gently. Cover and chill thoroughly. To serve, if desired, line 6 dinner plates with lettuce leaves. Spoon rice mixture atop lettuce and garnish with sliced tomatoes, if desired. Makes 6 main-dish servings.
1/2 cup olive oil (preferably extra-virgin)
2 tablespoons balsamic vinegar
1 tablespoon Sherry wine vinegar
1 1/2 tablespoons capers with 1 teaspoon caper juice
1 1/2 teaspoon chopped canned anchovy fillets
1 garlic clove, chopped
4 cups 3/4 inch cubes French bread baguette
1 1/2 pounds plum tomatoes, cut into 3/4 inch pieces
2 cups 3/4 inch pieces English hothouse cucmber
1/2 cup thinly sliced red onion
3 tablespoons chopped fresh basil
18 brine-cured black olives (such as Kalamata)
8 ounces Tallegio or fresh mozzarella cheese, cut into 1/2 inch pieces
Olive oil (preferably extra-virgin)
6 fresh basil sprigsFor Dressing: Combine first 6 ingredients in blender and puree.
For Salad: Preheat oven to 500 degrees. Place bread cubes on large baking sheet and bake until golden brown, about 4 minutes. Cool. Mix bread cubes, tomatoes, cucumber, onion and chopped fresh basil in large bowl. Add enough dressing to coat generously and toss well. Let stand 10 minutes, tossing occasionally. Divie salad amoun plates. Top with oilves and cheese. Drizzle with olive oil. Garnish with basil sprigs. Serves 6.2 cups mixed olives (black, green, purple)
juice of 1 large lemon
1 teaspoons paprika
1 clove garlic, minced
salt, to taste
3 tablespoons olive oil
2 tablespoons finely chopped, fresh parsley
Rinse the olives briefly under running water, then pit and chop finely. Place in a bowl, with the remaining ingredients and toss to mix. Cover and chill. Server as an appetizer with bread and crudites, or as a salad/condiment with a main course. Serves 8.1/4 cup red wine vinegar
8 oz round or log-shaped mozzarella or part-skim scamorza
1 15 oz can black beans or garbanzo beans
1 15 oz can butter beans or great northern beans
1 small cucumber, quartered lengthwise and sliced (1 cup)
2 red and/or yellow tomaotes, thinly sliced
1/2 cup thinly sliced green onion
Fresh basil sprigs (optional)
In a jar with a screw-top lid combine vinegar, oil, basil, mustard, crushed red peper, and garlic. Cover and shake well to mix. Chill till needed, up to 48 hours. Cut mozzarella or scamorza cheese into thin slices; set aside. Drain and rinse beans; drain thoroughly. In a large mixing bowl combine beans and cucumber. Add dressing to bean mixture; toss. Divide among 4 dinner plate. Arrange cheese and tomato slices alternately atop bean mixture. Sprinkle with sliced green onion. Garnish with basil sprigs, if desired. Makes 4 main-dish servings
3 tablespoons sugar
1 tablespoon all purpose flour
3 tablespoons plus 1 teaspoon aple cider vinegar
1 large egg
1 cup canned vegetable broth, low salt chicken borth or water
6 bacon slices, cut into 1-inch pieces
1 large head curly endive or other bitter lettuce (such as escarole), torn into bite-size pieces.
Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth. Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately. 6 Servings.4 cups broccoli florets
1 1-pint basket cherry tomatoes
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon oilve oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried
Steam broccoli until just crisp-tender about 3minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. Serves 6.
