Cook the pasta shells in boiling salted water until 'al dente', rinse and drain well. Mix with the oil and leave to cool.
Halve the avocado, remove the stone and scoop the flesh into a blender. Add the lemon juice, garlic, sugar, salt, pepper and cream and blend together until smooth. Mix the avocado and lemon sauce with the pasta and stir in the spring onions and parsley. Sprinkle with lemon rind.
Cook bacon in frying pan until crisp. Crumble and set aside.
Remove crusts from bread and discard. Cut into ½" cubes and add to bacon fat in pan. Stir-fry over medium heat until golden. Drain on paper towel.
Place anchovies in blender along with garlic, mustard, Worcestershire sauce, lemon juice, 2 tbsp Parmesan cheese and egg yolks. Whirl until blended. Gradually add oil, drop by drop at first, then by a thin stream until all is added.
Tear lettuce into bite-sized pieces. Drizzle with dressing. Sprinkle with remaining Parmesan cheese and reserved crumbled bacons. Toss, then add croutons.
Salt & pepper Wash, drain and dry spinach and chop medium fine. Toss with a mixture of the sour cream, lemon juice and mustard. Sprinkle with the bacon and season to taste. 6-8 servings
spinach and tomato in salad bowl. Arrange eggs, onion rings and feta on
jar combine oil, vinegar, oregano and pepper to taste. Shake well and
Cover lentils with water and bring to boil. Simmer, covered, with garlic and oregano 25-30 min. Drain. Combine with vinaigrette (see below), mint, parsley, tomato and onions; stir in feta and drizzle over oil. Season to taste with salt and pepper.
Serve with Pork Tenderloin with Spiced Apple Puree and Cumin Scented Spinach Serves 2
Blend together and use on 1 lb spinach tossed with 1 pint fresh strawberries, halved, and 1/2 c toasted slivered almonds.
Blend and use on spinach salad, etc.
Mix in order given and boil until thick.
Heat butter in large frying pan. Add onions and sprinkle with curry and cumin. Cook over medium-low heat, stirring often for 5 minutes. Add peas and 2 tbsp water. Cover and simmer for about 5 minutes. Meanwhile, blend sour cream and mayonnaise in a large bowl. Stir in cooked rice until all grains are coated. Stir in onion-pea mixture, including any liquid left in pan. Peel fruit and coarsely chop. Stir fruit, peanuts and raisins into rice. Add salt and pepper as needed. Cover and refrigerate or serve immediately. If making more than a day ahead, add fruit just before serving.
Combine lemon juice, mustard, the 2 tsp sugar, green onion, oil, 1/2 tsp salt, pepper & dill in screw top jar. Shake until well blended. Combine carrots with water to cover in a large saucepan; add remaining salt & sugar. Bring to boil; lower heat & cover. Simmer 5 min or until tender. Don't overcook. Drain, then cool under cold running water; drain again & transfer to a salad bowl. Pour dressing over; toss lightly to coat taste; add additional seasoning if needed. Chill at least 2 hr, but remove from fridge about 30 min before serving.
Combine fruits and cheese and spoon into honeydew halves. Mix mayo with raspberries and juice. Drizzle over fruit and sprinkle with seeds. Makes 4 servings.
Dissolve Jello in boiling water, then add cold water and ice cubes. When partially set, beat in mayonnaise. Fold in vegetables and apple. Let set.
Heat the 1 tbsp oil in large saucepan and stir in rice. Continue stirring over medium heat until all grains are coated. Stir in bouillon. Don't add salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes. Meanwhile, whisk 1/3 c vegetable oil in large bowl with fresh squeezed juice from 2 of the oranges (about 1/2 c) and Dijon mustard. Stir in hot cooked rice. Peel remaining orange. Cut into thin rounds, then wedges. Add rice. Cut unpeeled zucchini into julienne strips approximately 1 1.2" x 1/4" thick. Stir into rice along with onions. Add salt and pepper as needed. Press on clear wrap into surface and refrigerate until cold.
In a bowl, whisk together oil, vinegars, oregano, garlic, salt and pepper. In large pot of boiling salted water, cook orzo until just tender. Drain; rinse under cold water to chill. Drain well. Transfer to bowl; add parsley. Toss 1/3 c of the dressing with orzo mixture; set aside at room temperature.
Cut zucchini into lengthwise quarters. Cut peppers and onion into thick slices; brush with remaining dressing. Place on greased grill over medium-high heat or int batches in stovetop grill pan; cook for 12-16 minutes, turning occasionally and brushing with remaining dressing, until tender-crisp. Cut vegetables into 1" pieces. Line shallow serving bowl with lettuce; spoon in orzo salad. Mound vegetables on top. Sprinkle with feta cheese and garnish with olives.
75 ml granulated sugar
5 ml dry mustard
2 ml salt
50 ml white or cider vinegar
20 ml canola or olive oil
2 stalks celery
500 ml frozen green beans
1 medium red onion, thickly sliced
500 ml (or 540 ml can) chickpeas
500 ml (or 540 ml can)frozen kidney beans
250 ml frozen lima beans
250 ml frozen black beans
1/3 c olive oil
1 tsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp oregano
2 tbsp maple syrup
Salt and freshly ground pepper
2 c pasta rings
½ c French dressing
6 tomatoes, peeled, seeded, chopped
1 c green beans, cooked, sliced
12 black olives, pitted
7.5 oz can tuna, drained and flaked
Salt and freshly ground pepper
1 small head lettuce, shredded
2 oz. can anchovies, drained
Cook pasta until al dente. Drain and mix with a little of the French dressing. When cool, turn into a bowl and mix with the tomatoes, beans, olives, tuna and salt and pepper.
Toss the salad lightly with the remaining dressing and serve on a bed of shredded lettuce garnished with the anchovies.
Place couscous in large bowl. Add water. Stir gently with fork to separate grains, being careful not to mash grains. Continue to stir, breaking up any lumps, until water is absorbed and couscous had cooled. Set aside. Combine vinegar, rinds, juices, garlic and spices in medium bowl. Gradually whisk in olive oil until well blended. Set aside. Toss together vegetables in medium bowl. Gently mix vegetables into couscous until thoroughly combined. Add dressing and mix again. Refrigerate until 30 minutes before serving. Makes 8-10 servings
Wash bulgur and cover with hot water. Allow to stand for 30 minutes, then drain thoroughly. Squeeze dry with hands. Chop the vegetables together and beat in oil, lemon, salt and pepper. Mix with bulgur until well blended and chill.
6 c vegetable broth or water
1/2 tsp salt
2 lb mixed potatoes (any combination of low starch varieties such as Yukon Gold, Round Red or Peruvian Purple), scrubbed and cut into 3/4" cubes
1/2 c fresh or frozen green peas
1/3 c chopped, drained dried tomato halves in oil
1/4 c pitted ripe olives
1/4 c thinly sliced red onion
3 tbsp grated Parmesan (opt)
1/4 c olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp dried oregano leaves
In a 4 quart saucepan heat the broth and salt to boiling over high heat. Add potatoes and reduce heat to low simmer; cover and cook about 15 minutes or until potatoes are almost tender. Add peas and cook 2 minutes or until potatoes and peas are tender; drain in colander and set aside to cool 10 minutes.
In a large bowl combine potatoes, peas, dried tomatoes, olives, red onion, and 2 tbsp Parmesan, if desired. In small bowl whish together the oil, vinegar, garlic and oregano; pour over potato mixture and stir gently until well mixed. If possible, set aside 20 or 30 minutes to allow flavours to combine. If desired, sprinkle remaining Parmesan over salad.
2 medium cucumbers, peeled, seeded and finely diced (2 c)
1 c plain yogurt
1 clove garlic, minced
1 tbsp white wine vinegar
1 tsp chopped fresh dill OR 1/4 tsp dried dill
1 tsp chopped fresh mint OR 1/4 tsp dried mint
1/8 tsp salt
Parsley for garnish
In a mixing bowl combine cucumber, yogurt, garlic, vinegar, dill, mint and salt. Chill thoroughly. Garnish with parsley if desired.
Pierce the eggplant with fork to allow steam to escape while cooking and place in baking dish. Bake at 375°F for 45-50 minutes or until very tender. Remove and let stand until just cool enough to handle. Peel off the skin and discard. Cut up pulp; place in blender container. Cover; blend until finely chopped. Drain off any excess liquid. Add tomato, onion, parsley, salt and pepper to blender container. Cover; blend until smooth. Add lemon juice and olive oil. Turn into bowl. Cover; chill thoroughly. Garnish with additional tomato wedges.
Combine all ingredients together and chill well before serving.
In a small bowl, combine dressing ingredients. Chill.
Just before serving, pull leaves off heads of Belgian endive, leaving each leaf whole, and place in large serving bowl. Tear Boston lettuce leaves into bite-sized pieces. Add to bowl. Using hands, gently fluff greens to mix. Scatter chopped tomatoes, walnuts and grated cheese (if using) over greens. Drizzle with dressing. Toss before serving. Serves 6