2/7/2012 Featured Recipe 08 Feb 12

PANZANELLA
- from realsimple.com

  • 5 cups 1-inch whole wheat bread cubes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup minced parsley
  • 1/2 teaspoon salt
  • 6 large ripe tomatoes cut into wedges
  • 1 large red onion, cut into 1/2-inch dice
  • 1/2 cup oil-cured olives, pitted and coarsely chopped
  • 1/2 cup fresh basil leaves
  • 1/2 cup shaved Parmesan

Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan.

 

TUSCAN BEAN SALAD
- from tasteofhome.com

  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
  • 1 cup roasted sweet red peppers, cut into 1-inch strips
  • 3/4 cup sliced ripe olives
  • 1/2 cup chopped red onion
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil leaves, thinly sliced

In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon. This makes 6 servings.

PESTO
- from Linda McCartney’s Home Cooking

  • 1-1/2 cups fresh basil leaves
  • 4 cloves garlic, crushed
  • ½ cup pine nuts
  • 2/3 cup olive oil (the recipe says ¾ cup, but I find that a bit too much)
  • 1 cup Parmesan cheese, grated
  • Salt and freshly ground black pepper to taste

Place the basil, garlic, nuts and oil in a blender and blend for 2-3 minutes, until creamy. Then blend in the grated cheese and season to taste. Serve immediately over cooked fettucini.