Beefsteak Salad
serves 4
2 beefsteak (or other ripe) tomatoes,
diced large with juices
1/4 cup red onion, diced
1/2 cup cucumber, peeled, sliced, seeded
1/4 cup yellow bell pepper, sliced
1/4 cup fennel bulb, sliced
4 radishes, sliced
24 haricot vertes or green beans,
blanched in boiling water until tender-crisp
8 small mozzarella balls, sliced
1 1/2 cups stale french bread, cubed
1/2 cup basil, slivered
6 oz prepared italian or caesar dressing
Combine first 10 ingredients in a large bowl and toss. Add dressing and toss again. Enjoy!!
Red Pepper Capellini with Shrimp
serves 4
1/4 tsp. red pepper, cracked
6 cloves garlic, minced
2 tbsp. olive oil
24 medium shrimp, peeled and deveined
4 medium tomatoes, peeled, seeded, diced*
4 tsp. capers
6 tbsp. basil, chopped
2 tbsp. parsley, chopped
1/4 cup white wine
1/4 tsp. salt
cooked whole wheat capellini
1/2 cup parmesan cheese, shredded
Gently saute the pepper and garlic in the olive oil in a non-stick skillet until the garlic begins to color. Add the shrimp and cook for a minute. Add tomatoes, capers, basil, parsley, wine, salt and capellini; cook quickey to reduce the liquids. To serve toss the pasta with cheese.
* To peel a tomato, cut and "X" in the bottom with a sharp knife. Plunge the tomato into bowling water for 30 seconds. Cool. Peel. Squeeze out the seeds, then dice.
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