Here are a bunch of recipes to work from, and some ideas...
If you are doing most of your cooking on the weekends, you could make some basic items ahead, to keep refrigerated and assembled during the week. Make pasta, rinse with cold water, and keep it cold in a zip loc, the same with barley, rice and other grains.
If you are cooking roast beef, turkey or chicken, roast extra to use for sandwiches and salads during the week.
You could make up some dressing to keep ready for last minute additions to salads and sandwiches. Chop up some veggies that you will be able to mix with grains and meats, like red bell pepper, onions, celery, cucumber, so it is easy to assemble salads. Cathy Z has a bunch of mostly Asian salads that you can add meats and veggies to, or eat as is.
Michelle's artichoke tart could be made in regular size muffin pans and frozen. You could easily tweak her basic recipe to suit your taste by adding sauteed veggies, spinach or whatever you feel like.
A lot of these salads and sandwiches can be made ahead of time.
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES
Recipe By :Bon Appétit/August 2003
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method2 jars marinated artichoke hearts -- (6 ounce) drained,
chopped
1/2 cup chopped drained oil-packed sun-dried
tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5 inch -- ¥
or 6-inch-long Italian rolls -- ¥split in half
lengthwise
12 ounces fresh water-packed mozzarella -- drained, sliced
6 ounces salami -- thinly sliced
8 tablespoons green olivada
Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
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* Exported from MasterCook *
CURRIED CHICKEN SALAD PITA SANDWICHES
Recipe By :bestfoods.com
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches
Amount Measure Ingredient -- Preparation Method3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. mango chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
6 small pita breads
Mixed salad greens
In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.
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* Exported from MasterCook *
OLIVE AND JARLSBERG SALAD SANDWICH
Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil
Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
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* Exported from MasterCook *
ROAST BEEF WRAPS WITH HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodHorseradish Coleslaw
2 10 inch -- ¥
flour tortillas or one 4 1/2-ounce sheet -- ¥trimmed to 20-inch
soft lavash bread
8 ounces thinly sliced roast beef
1 jar roasted red peppers -- (7 ounce) drained,
sliced
1/2 cup chopped green onions
Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.
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* Exported from MasterCook *
HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried
Stir coleslaw, horseradish and thyme in small bowl to blend.
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* Exported from MasterCook *
SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE
Recipe By :Bon Appétit/August 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodCurried mayonnaise:
2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice
Sandwiches:
2 lavash wraps -- each cut in half
crosswise to make four 12x12-inch squares
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English
hothouse cucumber
1 ripe mango -- peeled, pitted,
chopped (about 1 cup)
1/2 cup fresh cilantro leaves
For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
For sandwiches:
Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
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* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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* Exported from MasterCook *
BARLEY CASSEROLE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barley Salads
Amount Measure Ingredient -- Preparation Method3 cloves garlic -- minced
1 medium onion -- chopped
2/3 cup carrots -- chopped
1 tablespoon olive oil
3 cups vegetable broth
1 cup barley -- regular
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn kernels -- thawed
1 cup cooked black beans
1/2 cup fresh parsley -- chopped
1/4 cup fresh cilantro -- chopped
In a frying pan, saute the garlic, onion, and carrots, in oil over medium heat, until tender. Add broth, barley, beans, salt and pepper. Mix well; place in a greased casserole. Cover and bake at 350 degrees for 1 hour. Stir in parsley, cilantro, and corn. Cover and bake an additional 10-15 minutes more or until heated through.
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* Exported from MasterCook *
Celery and Blue Cheese Salad
Recipe By :Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method8 ribs celery, well-traimmed -- cut in 1/2" slices
4 ounces Maytag or other bleu cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
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* Exported from MasterCook *
Couscous Carnivale
Recipe By :Riki Senn/Charlie
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method1 1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango -- diced small
1 Granny Smith apple -- cored and diced
small
1 small red bell pepper -- diced small
1 small yellow bell pepper -- diced small
4 spring onions -- thinly sliced,
including
green tops (I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts -- toasted
1/4 cup chopped parsley -- and more for garnish
if desired
For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar -- or mango vinaigrette
-- (see below for more
options)
1 tbsp honey
Salt and pepper -- to taste
Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken
stock and apple juice in a microwave safe container and microwave on high until boiling
rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5
minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.
Combine remaining salad ingredients. Taste and season with salt and pepper. When
couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat
thoroughly.
NOTES : *Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar, adjust with honey to suit your taste.
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* Exported from MasterCook *
Couscous Salad
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 1/2 cups couscous
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons canola oil
2 large Vidalia onion -- finely chopped
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 green pepper -- diced
1 1/2 cups currants -- dried
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons white wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 teaspoon Kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over
couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy.
Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
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* Exported from MasterCook *
CURRIED LENTIL, WILD RICE & ORZO SALAD
Recipe By :Canadian Living Recipe/Sylvia
Serving Size : 6 Preparation Time :0:00
Categories : Grains And Beans Orzo
Overnights Salad Dressings
Salads
Amount Measure Ingredient -- Preparation MethodSalad:
1/2 cup wild rice -- rinsed
2/3 cups green or brown lentils
1/2 cup orzo pasta
1/2 cup currants (dried cranberries or
raisins)
1/4 cup finely chopped red onion
1/2 cup slivered almonds
Dressing:
1/4 cup white wine vinegar
1 tsp. ground cumin
1 tsp. Dijon mustard
1/2 tsp. sugar -- salt and ground coriander
1/4 tsp. turmeric -- paprika, ground cardomon
and nutmeg
1 pinch cinnamon -- cloves and cayenne
pepper
1/3 cup vegetable oil
Boil 5 cups of water and cook rice for 10 minutes. Add lentils and cook for 20 minutes. Add orzo and cook for 5 minutes. Drain well. Add currants and onion. Add dressing.
Blend dressing ingredients well.
Cool well and refrigerate for at least 4 hours. May be made 2 days in advance. Sprinkle with almonds before serving.
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* Exported from MasterCook *
GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESS
Recipe By :Bon Appétit
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 can solid white tuna in spring water -- (6 ounce) drained
2 tablespoons fresh lemon juice
1 to 16-ounce can garbanzo beans (chickpeas) -- ¥rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes -- halved
1/2 cup chopped fresh Italian parsley
Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend. Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.
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* Exported from MasterCook *
Greek Orzo Salad
Recipe By :gails
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 cup orzo
3/8 cup olive oil
1/3 cup red wine vinegar
1 small red onion -- minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon oregano
1/4 cup parsley -- minced
2 large tomatoes -- diced
1 English cucumber diced
12 Greek olives -- halved and pitted
6 ounces feta cheese -- crumbled
In a large saucepan bring 2 quarts water to a vigorous boil. Add orzo and cook until
slightly al dente (8 to 10 minutes). Drain, place in a 2 quart serving dish, and toss
with 1 tablespoon olive oil. Whisk together remaining olive oil, vinegar, onion, salt, pepper, oregano and parsley. Pour over orzo and let marinate for 2 to 24 hours.At serving time, toss tomatoes, cucumber, olives, and feta with marinated orzo. Season again if necessary.Serve immediately.
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* Exported from MasterCook *
Orzo Salad With Sesame Dressing
Recipe By :Southern Living
Serving Size : 10 Preparation Time :0:00
Categories : Formulating Recipes Salads
Amount Measure Ingredient -- Preparation Method1 lb orzo pasta -- uncooked
1 tablespoon sesame oil
4 carrots -- cut into thin strips
2 cups raisins
1 cup sunflower seed -- toasted
2 tablespoons chopped fresh parsley
2 tablespoons sliced green onions
Sesame Dressing:
3/4 cup corn oil
1/2 cup rice vinegar
1/4 cup sesame oil
1 tablespoon salt
1 tablespoon sugar
2 tablespoons grated orange rind
1 teaspoon pepper
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon dry crushed red pepper
1. To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
2. Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
3. In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
4. Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
5. Top with half the carrot strips, raisins, and sunflower kernels.
6. Repeat layers.
7. Drizzle 1 cup Sesame Dressing over the top.
8. Sprinkle the parsley and green onion evenly over the top.
9. Serve with the remaining Sesame Dressing.
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* Exported from MasterCook *
Sizzling Thai Beef Salad
Recipe By :Flavors by Pamela Morgan and Michael McLaughlin
Serving Size : 6 Preparation Time :0:00
Categories : Beef Flank Steak
Salads Thai
Amount Measure Ingredient -- Preparation Method1 flank steak -- about 1-1/2 pounds
1 tbsp vegetable oil
Marinade & Dressing:
6 tbsp fresh lime juice
2 tbsp plus 1/3 C olive oil
3 tbsp oriental fish sauce (nam pla)
1/2 C finely chopped fresh cilantro
2 tbsp finely chopped fresh ginger
3 garlic cloves -- finely chopped
1 l large jalapeno pepper -- finely chopped
1 tbsp soy sauce
Salad:
6 C - bite sizes pieces of romaine lettuce -- red leaf lettuce
and curly endive
1/2 C finely chopped cilantro
3 tbsp finely chopped fresh mint
3 tbsp finely chopped fresh basil
1 medium red onion -- cut into thin rings
2 large tomatoes -- cut into wedges
1/2 English cucumber -- peeled and sliced
thin
Using sharp knife, score steak withcriss-cross slashes on both sides.
Marinade & Dressing: In food processor, combine 1/3 C olive oil, cilantro, 3 tbsp lime juice, 2 tbsp fish sauce, ginger, garlic, jalapeno and soy sauce; process until smooth. Put 2 tbsp of the puree into a shallow dish just largeenough to hold the flank steak. In the meantime, cover and refrigerate the puree. To the 2 tbsp puree in the shallow dish, add the remaining 3 tbsp lime juice, 2 tbsp olive oil and 1 tbsp fish sauce. Mix marinade and add the steak. Turn to coat steak. Cover and refrigerate for 4 hours or overnight. Let steak stand for 30 min at room temp before cooking. In frying pan, heat the 1 tbsp vegetable oil over med-high heat. Remove steak from marinade and pat dry with paper towel;
discard marinade. Cook steak until desired degree of doneness. Remove frypan from heat and transfer steak to cutting board. Add puree to frypan, stirring and scraping browned bits from bottom of pan; transfer to bowl. Let dressing cool to room temp. Cut steak across the grain into thin slices.
Salad: Combine all salad ingredients (except tomatoes and cucumber) into a large bowl). Add the cooled dressing and toss. Place an equal portion of greens on 6 plates. Arrange tomato wedges and cucumber slices around the greens on each plate. Arrange sliced steak over greens.
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* Exported from MasterCook *
Succotash Salad
Recipe By :Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads
Amount Measure Ingredient -- Preparation Method1 pound frozen baby lima beans
1 1/2 pints fresh corn kernels
1 cup chopped red bell pepper
3/4 cup chopped green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Dressing:
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
(serving size: 1 cup)
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* Exported from MasterCook *
Tuna and Farfalle Puttanesca
Recipe By :Martha Stewart/Elle in Mass
Serving Size : 6 Preparation Time :0:00
Categories : Fish Pasta Salads
Pastas Salads
Amount Measure Ingredient -- Preparation Method3 tablespoons olive oil
2 teaspoons finely chopped garlic (3 medium cloves)
2 medium red onions (1 pound) -- peeled and cut into
1/4-inch-thick slices lengthwise
1 pound farfalle (bowtie) pasta
10 whole canned plum tomatoes -- seeded,
sliced 1/4 inch thick lengthwise -- plus 1 cup juice
3 tablespoons nonpareil capers
1 tablespoon finely chopped rosemary
1/2 cup Kalamata olives (3 ounces) -- pitted and cut into
quarters
Salt and freshly ground black pepper
2 cans oil-packed Italian-style light tuna -- drained
2 tablespoons roughly chopped fresh flat-leaf parsley
A couple of shakes of crushed
red pepper
Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; sauté until onions are translucent, about 8 minutes. Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 6 to 8 minutes, add tuna. Drain pasta; transfer to large serving bowl. Add sauce, and parsley; toss gently to combine.
Elle's Note: This recipe is great for those who don't like anchovies, it's made with tuna!
This is a wonderful dish by Martha Stuart. It's simple to make and delicious! I often
make it in the summer for picnics as it's just a good cold as it is hot!
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* Exported from MasterCook *
Tuna with Sun-Dried Cranberries and Lemon
Recipe By :Brian Lahey Executive Chef for Whole Foods
Serving Size : 2 Preparation Time :0:00
Categories : Cranberries Fish
Salads Sandwiches
Amount Measure Ingredient -- Preparation Method1 can solid white albacore tuna
3 tablespoons canola mayonnaise
½ fresh lemon
2 tablespoons finely chopped yellow onion
1/8 teaspoon unrefined sugar
1 tablespoon coarsely chopped sun-dried cranberries
1 Pinch sea salt
Directions: Squeeze the lemon and remove any seeds. Combine the lemon juice, sugar and salt with the onions, and set aside. Drain the tuna thoroughly. Mix together all the ingredients immediately before serving.
Makes 2 to 3 servings.
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* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads
Amount Measure Ingredient -- Preparation Method1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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* Exported from MasterCook *
Vietnamese Cool Noodle Salad
Recipe By :Karen/Ohio
Serving Size : 4 Preparation Time :0:00
Categories : Noodles Salads
Amount Measure Ingredient -- Preparation MethodFOR THE GREENS:
2 cups washed and shreded romaine -- red, or leaf lettuce
2 cups fresh -- crisp bean sprouts
1 1/2 cups peeled -- seeded and
julienned cucumber
1/3 cup roughly chopped thai basil leaves (or -- (1/3 to 1/2)
regular basil)
FOR THE GARNISHES:
2 tbs. chopped roasted peanuts
12 sprigs cilantro
Nuoc cham (Vietnamese dipping
sauce)recipe below
FOR THE TOPPING: cooked pork -- chicken,
shrimp -- vegetables, as
desired, hot or
slightly cooled
FOR THE NOODLES:
8 oz. dried rice vermicelli
Divide the lettuce, bean sprouts, cucumber, mint and basil among four large soup or pasta
bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.
Set peanuts aside. Make 1 recipe nuoc cham and refrigerate. Bring a medium potful of water to a rolling boil. Add rice vermicelli and, stirring often, cook them until the strands are soft
and white, but still resilient, 3-5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold
water just until they are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes and then set them aside for up to 2 hours unrefrigerated.
TO ASSEMBLE THE SALADS: Remove the salad bowls from the refrigerator 20-30 minutes
before serving. The greens and bowl should be cool, not cold. Fluff the noodles with your
fingers and divide them among the prepared salad bowls. Put the cooked topping on the
noodle and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the
table; each diner should drizzle about 3 tbs over the salad and then toss the salad in the
bowl a few times with two forks or chopsticks before eating.
NOTES : July 1998 issue of Fine Cooking (No. 27), by Mai Pham, chef-owner of Lemon Grass Restaurant in Sacramento, CA
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