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Kitchen to Table By Jan Burttram


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Cold salads are a perfect choice for hot summer nights or picnics on the boat.


They don’t need to be lettuce and veggies or restricted to mayonnaise-based dressings. All the featured salads are vegetarian and, if you like, you can pair them with cold shrimp or diced chicken for a complete meal.


❚ The noodle salad can be made with Asian rice noodles but linguine or whole-wheat spaghetti work just fine. Red pepper flakes add just a little kick to the dressing, so don’t be afraid to add them.


❚ There are thousands of recipes for pasta salads. Most often they call for macaroni, penne or rigatoni pasta. Don’t overlook little cheese-filled tortellini, as this pasta makes a more filling salad. The addition of grapes gives it a light fresh taste.


❚ Couscous is another good base for a salad. If you make this ahead of time to allow the flavors to marry and mingle, reserve the nuts and tomatoes and toss in just before serving. This late addition will keep them crisp. Be sure to use Israeli couscous, as it’s larger and stands up better to the other ingredients.


Cold Noodles with Lime Peanut Sauce


• ¾ lb linguine or whole-wheat spaghetti • 2 c broccoli florets • 2 c snow peas, trimmed • 2 c sugar snap peas, trimmed • ½ c creamy peanut butter • ¼ c low-sodium soy sauce • ¼ c water • 2 T rice vinegar • 2 T fresh lime juice • 1 scallion, cut into pieces • 3/4 inch fresh ginger, finely grated • 2 T brown sugar • ¼ tsp red pepper flakes • ½ cup shelled unsalted peanuts


Preparation Cook the pasta in a large pot of water according to the directions of the package. Drain & rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water & steam for 3 minutes. Add the snow peas & sugar snap peas & steam for 2 minutes more. Toast the peanuts in a dry pan over medium heat until they become fragrant, about 3 minutes. Set them assist to cool. Make the sauce by puréeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar & red pepper flakes in a food processor or blender until smooth. Right before serving, toss the pasta with ¾ c up of the peanut sauce. Divide into 6 serving bowls & top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts & sprinkle them on top & serve. Serves 6


18 • July 2014 • ShorelinesMagazine.com


Gorgonzola And Grape Tortellini Salad


• 1 lb cheese tortellini, cook according to package directions


• 12 oz. red seedless grapes, de-stemmed, cut in half • 6 oz. Gorgonzola cheese, crumbled • ¼ c extra virgin olive oil • 1 lemon, juice & zest • 2 T Dijon mustard • ¼ c white wine vinegar • 1 T fresh tarragon, chopped • 1 T hot pepper sauce • 1 c toasted slivered almonds • 4 scallions, chopped, greens & all • Salt & pepper to taste


Preparation Prepare tortellini & cool before making salad. In large bowl, toss tortellini, grape halves & Gorgonzola together. In separate bowl, blend olive oil, lemon juice & zest, Dijon mustard, vinegar, tarragon & pepper sauce to make dressing. Toss with pasta & cheese. Adjust seasoning to taste with salt & pepper. Add almonds & green onions, saving some for garnish on top. Serves 6


Lemon Herb Couscous Salad


• 1 ½ c Israeli couscous • ¼ c olive oil • 1 tsp Dijon mustard • ½ tsp honey • 2 T fresh lemon juice • 1 tsp finely grated lemon zest • ½ of a medium English cucumber, diced (about 1 cup) • 1large tomato, diced • ½ c coarsely chopped fresh herbs (any combination of parsley, cilantro, basil, dill or mint)


• 1/3 c raisins • ¼ c chopped walnuts, toasted • Freshly grown black pepper & salt


Preparation In a large saucepan, bring about 2 quarts of water & 1 teaspoon of salt to a boil. Add couscous & cook until tender, 8-10 minutes. Drain. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice & zest, ¼ teaspoon salt, & teaspoon pepper. Add cooked & drained couscous to a large bowl, pour dressing over warm couscous, & mix well. Add cucumber, tomato, herbs, raisins & walnuts to the couscous & stir, Taste for seasoning & add salt and/or pepper as needed. Enjoy warm or cover & refrigerate until cool, about 1 hour. Serves 4


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