Category: Side Dish

Posted on » by Michael » Theme:

Crunchy Avocado Salad


Recipe courtesy Bobby Flay, 2008

.Prep Time:15 minInactive Prep Time:– Cook Time:– Level:
EasyServes:
4 servings.Ingredients
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips
Directions
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

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Posted on » by Dana & Nancy » Theme:

Tomato Feta Pasta Salad

From: foodnetwork.com, Ina Garten – Barfeoot Contessa

Ingredients
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Posted on » by Dana & Nancy » Theme:

Sweet and Hot Onion Salsa

For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.

From Cooking Light, May 2000

Ingredients:

1 cup chopped Vidalia or other sweet onion

1/4 cup orange juice

2 tablespoons water

1 teaspoon sugar

1 1/4 cups diced red plum

1 cup diced Granny Smith apple

1 tablespoon chopped seeded jalapeño pepper

1 tablespoon white wine vinegar

2 teaspoons lime juice

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, minced

Preparation:

Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.

Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.