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| Roasted Pepper Antipasto (6 servings as an appetizer, 4 as a salad) 4 large yellow or red bell peppers � cup olive oil 3 cloves garlic, crushed juice of two lemons � tsp. salt � cup fresh basil, mince 2 tbs. flat parsley, minced 1. Clean and seed peppers. Remove ribs. Cut into large flat sections. 2. Place peppers on a broiling sheet, skin side up. Broil under high flame close to broiler for five minutes until peppers are blackened completely. You may have to do this in small batches if your broiler is not completely even. 3. While peppers are broiling, cook garlic in olive oil until brown. Strain out garlic from oil and discard. 4. Place cooked peppers in a platic food storage bag for ten minutes or so, until cooled and steamed a bit. Peel each pice under cold running water. Cut pieces into 1 x 2 inch strips. 5. Combine oil, lemon juice, salt and herbs in a dish or food storage container. Add peppers and toss until coated with marinade. Chill at least 2� in refrigerator. Remove peppers from marinade an let come to room temperature when serving them. Garinish with extra parley, if desired. |
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| Tossed Salad with Gorgonzola and Pears (4 portions) 1 large head Romaine lettuce, washed, dried and torn into bite-sized pieces 2 medium Bartlett pears, cored and sliced (leave peel on) � cup whole walnuts or pecans 2 oz. gorgonzola cheese, crumbled 6 tbs. extra virgin olive oil 2� tbs. tarragon white wine vinegar freshly ground pepper to taste 1. Place lettuce, pears, walnuts and cheese in a salad bowl. 2. Add oil and vinegar. Toss. 3. Sprinkle with ground pepper to taste. Serve immediately. |
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| Curried Chicken Salad (8 -10 servings � better than the stuff from a yuppie deli counter) 2� lb. boneless, skinless chicken breasts 2 13� oz. cans chicken broth 2 cups water 2 medium green peppers, seeded and diced 2 large tart apples (Granny Smith preferred), cored and sliced (leave peel on) 6 green onions, thinly sliced � cup raisins � cup slivered almonds 1 inch long piece fresh ginger root, peeled and slivered 1� cups mayonnaise (more if needed) 2 tbs. curry powder (Madras preferred) 1 tbs. chutney 1. In a large pot or Dutch oven, bring broth and water to a full boil. Add chicken breasts, reduce heat and simmer, covered, about 25 minutes or until cooked through. DO NOT OVERCOOK. 2. Drain chicken breasts, cool and dice into � inch cubes. 3. Place chicken breasts, peppers, green onions, raisins, � cup almonds, and ginger in a large bowl. Mix mayonnaise, curry powder and chutney in a separate bowl, add to dry ingredients and mix thoroughly. Add additional mayonnaise if a moister salad is preferred. 4. Garnish with remaining almonds. Chill at least 4 hours before serving. Note: For a healthier version, substitute 1 pint lowfat yougurt, drained in cheesecloth for two hours, for the mayonnaise and add two tbsp. peanut or canola oil and 1 tsp. salt to the dressing. |
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| Tangy Pasta Salad (8 servings) 1 lb. heavy tricolor pasta (spirals or butterflies preferred) 1 6 oz. jar marinated artichoke hearts 4 marinated roasted peppers or pimientos, cut into � pieces 2 tbs. capers, drained 4 oz. dry sun-dried tomatoes, reconstituted in hot water, drained and chopped 3 scallions, sliced diagonally into small pieces � lb. capicolla or Genoa salami, cut into � inch cubes 1 clove garlic, minced 2 tbs. fresh rosemary (substitute other fresh or dried herbs as desired) 4 tbs. flat parsley, minced 2/3 cup olive oil juice of two lemons 2 tbs. parmesan cheese 1 tsp. salt freshly ground black pepper to taste 1. Cook pasta until just al dente. Drain and immediately run under cold water to prevent additional cooking. 2. Drain artichoke hearts and reserve marinade. Place them in a large bowl with the pasta, roasted peppers, capers, sun-dried tomatoes, and capicolla 3. Mince garlic, rosemary and parsley in a food processor. Add artichoke marinade, olive oil, lemon juice parmesan, salt and pepper and process until thoroughly combined. Pour dressing over ingredients in bowl and mix. Chill at least 2 hours. Allow to come to room temperature before serving (can be warmed in microwave at very low power). Keeps 1 week in fridge. |
| John's Potato Salad (8 -10 servings) 3 lb. small red boiling potatoes 8 small sweet or dill gherkins, thinly sliced 12 red radishes, thinly sliced 1 large red onion, diced 2 tbs. fresh dill or summer savory , minced � cup white wine vinegar � cup extra virgin olive oil 1 tsp. salt � tsp. freshly ground pepper 1 cup mayonnaise (more if needed) 2 tbs. Dijon mustard 1. Boil potatoes in their jackets about 15 to 20 minutes. They should be firm but able to be pierced easily by a fork. While potatoes are boiling prepare other vegetables and combine salt, pepper, vinegar and oil in a large bowl. 2. Peel potatoes while still warm and cut unevenly into approximately � inch chunks. Place in bowl with oil mixture; allow to cool. (If desired, leave some or all potatoes unpeeled.) 3. Combine mayonnaise and mustard. Add vegetables to cooled potato mixture, and mayonnaise mixture and combine well. Add more mayonnaise if needed. 4. Chill at least 2 or 3 hours before serving. |
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