INGREDIENTS 12 oz. Pesto, either purchased or home-made 1 package (16 ounces) bow tie pasta 2 cups grape tomatoes 7 ounces fresh mozzarella cheese, cubed 1 medium sweet yellow pepper, chopped 1 small red onion, chopped 1/2 cup pickled banana pepper rings 1 can (2-1/4 ounces) sliced ripe olives, drained 4 thin slices hard salami,… Read More »
INGREDIENTS 2 large eggs 1 large onion, chopped 12 baby carrots, chopped 1 tablespoon peanut oil or 1 tablespoon other vegetable oil 8 ounces fresh mushrooms, sliced 1 tablespoon minced garlic 1/4 cup sherry wine 3 tablespoons soy sauce 4 cups cooked brown rice, cold 1 -2 bunch green onion, sliced 1 cup frozen green… Read More »
This is a favorite in our home – my wife asks for it frequently. Simple and quick, it’s healthy as well. Enjoy. Ingredients 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note) 1 large red… Read More »
From: BON APPÉTIT APRIL 2013 Yield: Makes 4 servings Active Time:15 minutes Total Time:45 minutes Ingredients 1 tablespoon olive oil 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick 1 celery stalk, sliced crosswise 1/2″ thick 12 ounces skinless, boneless chicken thighs 6 cups low-sodium chicken broth Kosher salt, freshly… Read More »
Ingredients 1 pound bow tie pasta (farfalle) 3/4 cup Pesto, recipe follows 1/2 pint cherry tomatoes, halved 1 cup crumbled feta cheese Kosher salt and freshly ground black pepper Olive oil, as need Directions Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente,… Read More »
Ingredients 5 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon plus 1 teaspoon red wine vinegar 1 tablespoon honey 1/4 teaspoon red pepper flakes Kosher salt 4 6 -ounce salmon fillets (about 1 1/4 inches thick) 1 clove garlic, coarsely chopped 1/2 cup coarsely chopped pitted kalamata olives 2 medium beefsteak tomatoes, cut… Read More »
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You… Read More »
Always make more salad dressing than you’ll need. It takes no longer to mix a big batch, and it means tomorrow night’s salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads. Ingredients SERVINGS: MAKES 1½ CUPS • 1 small shallot, finely chopped • ¾ cup olive oil • ¼… Read More »
Ingredients Makes about 1 cup • 1 small shallot, chopped • ¾ cup olive oil • ¼ cup fresh lemon juice • 2 teaspoons Dijon mustard • 1 teaspoon honey • Kosher salt and freshly ground black pepper Preparation • Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with… Read More »
Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic. Ingredients SERVINGS: MAKES ABOUT ½ CUP • 1 small garlic clove, finely grated • 2 tablespoons red wine vinegar • 2 teaspoons Dijon… Read More »