Northwest NEWS

July 23, 2001

Home & Garden

Dining In: Summer is the season for salads

Seashell Pasta Salad
   4 oz. small seashell pasta, cooked, drained and cooled
   1 package (9 oz.) frozen baby peas, thawed
   3 oz. thinly sliced prosciutto or ham, minced
   1/4 c. pine nuts, lightly toasted
   1/2 c. mayonnaise
   1/3 c. prepared pesto
   1 Tbsp. fresh lemon juice
   Salt and freshly ground pepper to taste
   In large bowl, combine pasta, peas, prosciutto and pine nuts.Stir in mayonnaise, pesto and lemon juice until well combined. Season with salt and pepper to taste.
   Chill until ready to serve. Garnish with basil sprigs, if desired.
   Makes 4 to 6 servings.
  
   Mexican Bean Salad
   2-3 corn tortillas
   Cooking spray
   2 Tbsp. olive oil
   1 Tbsp. lime juice
   3/4 tsp. salt
   2 Tbsp. coriander
   1 can (14 -1/2 oz.) Mexican-style tomatoes with liquid
   1 can (15 oz.) black beans, drained and rinsed
   2 Tbsp. canned jalapeno pepper
   1/2 c. diced red onion
   1 package (10 oz.) frozen corn, cooked according to package directions
   Spray tortilla strips lightly with cooking spray and cut into thin strips about 3 x 1/4-inches.
   Place strips on cookie sheet; bake in preheated 350-degree oven about 10 minutes or until lightly browned; cool and set aside.
   In large bowl, whisk together oil, lime juice, salt and coriander.
   Add tomatoes, black beans, jalapeno peppers, onion, corn, and lima beans; toss to coat. Cover and refrigerate 3 to 4 hours.
   Pour in larger salad bowl and sprinkle with tortilla strips.
   Makes 8 servings.
  
   Curried Couscus Salad
   1-1/4 c. fat-free, reduced-sodium chicken broth or vegetable broth
   1 Tbsp. curry powder
   3 tsp. extra-virgin olive oil, divided
   3/4 c. instant couscus
   1/2 c. diced carrot
   1/2 c. diced Spanish onion
   1/2 c. diced seeded tomato
   1/2 c. diced zucchini
   1/4 c. dried currants
   1/2 c. canned chickpeas, rinsed and drained (optional)
   1/2 c. shredded cooked chicken (optional)
   2 Tbsp. fresh lemon juice
   Salt and freshly ground pepper to taste.
   In medium saucepan over medium-high heat, bring chicken broth, curry powder and 2 tsp. oil to a boil. Stir in couscus, remove from heat and let couscus stand, covered, 10 minutes.
   Fluff couscus with fork and transfer to large bowl. Stir in carrot, onion, tomato, zucchini and currants. If using chickpeas or chicken, add at this point.
   In small bowl, combine lemon juice, salt and pepper. Whisk in remaining tsp. of oil. Pour dressing over salad while tossing with fork until all ingredients are combined and dressing is evenly distributed. Season to taste with salt and pepper.
   Serve warm or at room temperature.
   Makes 6 servings.
  
   Two Potato Salad
   1 lb. 3/4-inch diced boiling potatoes, preferably yellow fleshed (peeled)
   1/4 c. Dijon mustard
   3 Tbsp. white wine vinegar
   1/4 c. extra virgin olive oil
   Place boiling potatoes and sweet potatoesin seperate pots with enough cold water to cover. Cover with tight fitting lid and bring to boil. Reduce heat to simmer and cook until jsut barely tender. (potaotes will continue cooking after removed from pot.)
   Meanwhile, make dressing by mixing mustard and vinegar in bowl, and gradually whisking in oil until smooth and well combined. Mix in shallots and herbs. Season to taste with salt and pepper, as desired.
   When potatoes are not quite completely tender when pierced with a fork, drain and transfer to large bowl. Mix in half the dressing (about 1/4 c.) and set aside to allow potaotes to absorb flavors while cooling.
   Whe potatoes are cool, lightly mix in spinach and remaining dressing. Adjust seasoning wiht additional salt and pepper, as desired.
   Makes 12 1/2 c. servings.
  
   Mediterranean Barley
   1 c. pearl barley
   3 c. reduced fat/sodium chicken or vegetable broth
   1 large clove garlic, minced
   1/4 c. chopped fresh parsley
   3 Tbsp. fresh lemon juice
   2 Tbsp. olive oil
   1 Tbsp. freshly ground black pepper
   1/8 tsp. fennel seed
   Rinse the barley and place in a medium saucepan with broth. Cover and simmer, stirring occasionally, over medium heat unitl barley is tender, about 35 minutes.
   Add garlic; cook for 5 minutes. Transfer the barley mixture to a fine sieve; drain well. Transfer mixture to a bowl. Cover and chill completely
   To serve, add parsley, lemon juice, olive oil, lemon peel, salt, pepper, and fennel seed; toss well to combine.
   Makes 6 servings.