Recipes for Salads and Pasta

Pasta (continued)

Couscous with Fruit

Ingredients:
4 cups water
1 10 oz. package couscous
1 teaspoon salt
1 cup olive oil
1/2 cup lime juice
2 teaspoons sugar
1 teaspoon grated, peeled fresh gingerroot
1/2 teaspoon ground black pepper
1 red plum, coarsely chopped
1 peach, coarsely chopped
1 nectarine, coarsely chopped
1/2 cup diagonally sliced green onions

Directions:
In 3-quart saucepan, heat water to boiling. Stir in couscous and 1/2 teaspoon salt, cover pan, and remove from heat; let stand 5 minutes. Spread couscous onto 2 large baking sheets to cool then place in large serving bowl, cover and refrigerate until ready to serve. For the lime dressing, in small bowl or 2-cup measuring cup, combine olive oil, lime juice, sugar, gingerroot, pepper and remaining 1/2 teaspoon salt; refrigerate until ready to serve. Up to 2 hours before serving, toss together couscous, lime dressing, the chopped plum, peach, nectarine and green onions. Lucy Wing


		Pasta (continued) Couscous with Fruit Ingredients: 4 cups water 1 10 oz. package couscous 1 teaspoon salt 1 cup olive oil 1/2 cup lime juice 2 teaspoons sugar 1 teaspoon grated, peeled fresh gingerroot 1/2 teaspoon ground black pepper 1 red plum, coarsely chopped 1 peach, coarsely chopped 1 nectarine, coarsely chopped 1/2 cup diagonally sliced green onions Directions: In 3-quart saucepan, heat water to boiling. Stir in couscous and 1/2 teaspoon salt, cover pan, and remove from heat; let stand 5 minutes. Spread couscous onto 2 large baking sheets to cool then place in large serving bowl, cover and refrigerate until ready to serve. For the lime dressing, in small bowl or 2-cup measuring cup, combine olive oil, lime juice, sugar, gingerroot, pepper and remaining 1/2 teaspoon salt; refrigerate until ready to serve. Up to 2 hours before serving, toss together couscous, lime dressing, the chopped plum, peach, nectarine and green onions. Lucy Wing Advertise Here AD RATES
RECIPES • Salads and Pasta Salads Alice's Salad Ingredients: 8 Calamata olives 1/2 head of lettuce, chopped 1 small tomato, cut into 1/2" pieces 2 stalks celery, cut into small diagonal slices 1/4 cup Spanish onion, chop into 1/4" pieces 1/2 medium cucumber, skinned and cut into diagonal slices 1/8" thick red bell pepper for garnish 1/4 pound Feta cheese, crumbled 1 teaspoon fresh or dried Greek oregano 1/2 teaspoon fresh or dried parsley salt and black pepper 1/4 cup olive oil 1/8 cup wine vinegar Directions: Prepare ingredients and place in bowl large enough to allow you to toss salad easily. Add salt and pepper to taste. Sprinkle salad with oregano and parsley. Sprinkle with vinegar and oil. Toss salad until all ingredients are well mixed. Top with red bell pepper garnish, Calamata olives and crumbled Feta cheese. Aliki P. Karagouni Bean and Beet Salad Bowl Ingredients: 1 small cylindrical beet, top removed 1 medium size Chioggia striped or golden beet, top removed 1/2 pound young green or yellow wax beans or a mixture of the two, ends trimmed 1 quart assorted greens or lettuces Optional: edible flowers (pesticide-free) calendula, red bee balm, lavender chive blossoms, pink marjoram blossoms, red double hollyhock Directions: In small saucepan, cook whole unpeeled beets separately in water to cover. Drain beets and refrigerate until cold. Blanch and chill beans. Rinse and spin greens dry. Wrap and chill to crisp. Just before serving, arrange greens in wooden salad bowl. Peel and diagonally slice cylindrical beet; peel and slice striped beet crosswise; arrange beets and beans over salad greens. Garnish with fresh flowers, if desired, and when ready to serve, pull flower petals off stems and sprinkle over salad, discarding stems. Serve with Lemon-basil Salad Dressing. Makes 4 servings. Lemon-Basil Salad Dressing Ingredients: 1 cup loosely packed fresh lemon-basil leaves 2 cloves garlic, peeled 1-1/2 teaspoons fresh oregano leaves 3/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 cup freshly grated Parmesan cheese (continued in next column)	Lemon-Basil Salad Dressing (continued) Directions: In food processor with chopping blade or blender, combine all ingredients and process until smooth. Transfer to small pitcher to serve immediately or pour dressing into jar; cover and refrigerate until ready to serve. Seafood and Avocado Salad Ingredients: 2 tablespoons lemon juice 1-1/2 pbs. medium-size shrimp, shelled and deveined 3/4 lb. bay scallops or cooked and shelled crawfish tails 1/2 lb. calamari (squid), cleaned and sliced into rings 1/2 cup red wine vinegar 1/2 cup olive oil 1 tablespoon garlic powder 1-1/2 teaspoons salt 1-1/2 teaspoons ground black pepper 1 head leaf lettuce, rinsed and crisped 3 plum tomatoes, cut into 1/2 inch chunks 1 ripe avocado, pitted, peeled, thinly sliced, and each slice cut in half crosswise 1 small red onion, thinly sliced 1 cup crabmeat (residual shells and cartilage removed) Directions: In large skillet, heat 1-1/2 inches water and the lemon juice to boiling. Separately cook shrimp, scallops and calamari in boiling water until seafood becomes opaque and firm. Using slotted spoon, remove seafood to large bowl. Cover and refrigerate until well chilled and ready to serve. In small bowl, make salad dressing by whisking together vinegar, oil, garlic powder, salt and pepper. Line serving platter with lettuce leaves. Add tomatoes, avocado, onion and salad dressing to seafood mixture; toss gently and spoon onto lettuce-lined platter. Arrange crabmeat over all. Serve immediately or refrigerate until ready to serve. Makes 12 servings. Lucy Wing Pasta Angel Hair Pasta Tomato Basil Toss Ingredients: 1/2 cup olive oil 2 cloves garlic, minced 1/4 cup sliced green onions 3 large tomatoes, peeled and diced 2 tablespoons chopped fresh basil 1 teaspoon salt 1/4 teaspoon coarse ground black pepper 1/2 of a (l lb.) package Angel Hair pasta, uncooked Grated Parmesan cheese Directions: In a large skillet, heat oil. Add garlic and green onions; stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta by bringing 2 quarts water to a rapid boil. Add salt (optional). Add pasta and return water to rapid boil; cook uncovered, stirring frequently for 3 to 4 minutes; drain. Toss tomato mixture with hot cooked pasta. Serve immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers. 4 to 6 servings. Variation: Add 6 slices of cooked and crumbled bacon or 1 cup chopped cooked ham, chicken or turkey.