Northwest NEWS

July 1, 2002

Home & Garden

*

Dining In: Enjoy summer - Italian style

Italian-Style Gazpacho
   6 servings
   3 c. tomato juice
   2 c. prepared tomato & basil pasta sauce
   1 c. peeled, seeded and chopped cucumber
   1/2 c. finely chopped green bell pepper
   1/4 c. thinly sliced green onions
   3 Tbsp. tarragon vinegar or cider vinegar
   1 clove garlic, finely chopped
   2 Tbsp. olive oil
   2 Tbsp. finely chopped flat-leaf parsley
   1 Tbsp. finely chopped chives (optional)
   1/2 tsp. freshly ground black pepper
   In large bowl, combine all ingredients. Cover and refrigerate at least 4 hours. Serve chilled.
  
   Bruschetta With Portobellos
   24 servings
   2 Tbsp. extra-virgin olive oil
   1 pound small portobello mushrooms, thinly sliced, stems removed
   2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
   2 large cloves garlic, peeled
   1 jar (26 ounces) prepared tomato & basil pasta sauce
   Fresh ground black pepper to taste
   In 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.
   Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated pasta sauce over bread, then top with mushrooms and black pepper. Garnish, if desired, with sliced fresh basil.
  
   Grilled Pizza Margherita
   4 servings
   1 10-inch prebaked pizza crust
   1 c. olive oil & garlic pasta sauce
   4 ounces fresh mozzarella cheese, thinly sliced
   Fresh basil leaves, chopped
   Preheat grill.
   On heavy-duty aluminum foil, arrange pizza crust. Evenly spread with pasta sauce; top with cheese. Cover loosely with additional foil. Grill over medium heat, rotating occasionally, 10 minutes or until sauce is hot and cheese is melted. Sprinkle with basil and serve immediately.
  
   Farfalle With Herb-Marinated Shrimp
   6 servings
   1 pound uncooked, extra-large fresh shrimp, peeled and deveined, tails on
   1/4 c. extra-virgin olive oil
   2 Tbsp. balsamic vinegar
   1 Tbsp. lemon juice
   1 Tbsp. finely chopped fresh basil leaves
   1 Tbsp. finely chopped fresh flat-leaf parsley
   1 tsp. finely chopped fresh oregano leaves (optional)
   Pinch crushed red pepper flakes
   1 jar (26 ounces) prepared tomato & basil pasta sauce, heated
   1 box (16 ounces) farfalle or penne pasta, cooked and drained
   To butterfly shrimp, with small sharp knife, slice down back of shrimp, almost completely through.
   Spread and flatten to form butterfly shape.
   In shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
   Remove shrimp from marinade; discard marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
   Spoon pasta sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
   Variation: Substitute 1 pound boneless, skinless chicken breast for shrimp. Marinate and grill as above until chicken is no longer pink. Serve sliced chicken over hot farfalle.
   Recipes courtesy of Family Features