Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Mango and Cucumber Salad (serves 6)
INGREDIENTS
3 mangoes, peeled and diced into 3 cm pieces (250 gr )
1 seedless cucumber,
unpeeled and sliced very thin
1 small red onion, cut in half and then into very thin
slices
25 ml finely chopped Serrano Chile pepper (optional)
75 ml chopped fresh cilantro
45 ml lemon juice
50 ml lemon-flavored olive oil
2 ml salt
2 ml. black pepper
Method
1. In a serving bowl, combine all ingredients.
2. Chill at least ½ hour.
3. Serve with Lemon garlic toast
Pasta Salad with Grilled Corn and Broccoli (serves 6)
Ingredients
50
ml. olive oil
450
gr box
tri color rotini
125
gr. pitted black olives, halved
75
gr minced fresh parsley
3
ml salt
100
ml. bottled white-wine vinaigrette or
more to taste
Parmesan
shavings for garnish
Method
1. Preheat grill to
medium.
2. Rub corn with 15 ml
oil. Toss broccoli in 30 ml. oil. Grill corn, covered, turning frequently, for
10 minutes or until it starts to brown. Grill broccoli, covered, for 8 minutes
or until it starts to soften. When corn is cool, cut kernels from cob.
3. Cook pasta in a
large pot of boiling salted water. Drain.
4. In a large mixing
bowl, toss grilled vegetables with pasta, garlic, olives, parsley, salt, and
vinaigrette.
5. Transfer to a large
serving bowl. Top with Parmesan shavings.
6. Maybe served with
toasted Bagel chips
Red Skinned Potato Salad (serves 6)
Ingredients
20 ( 600 gr) very small
red-skinned potatoes
3 eggs
50 ml chopped fresh dill
50 ml chopped red onion
150 ml mayonnaise
5 ml prepared horseradish
5 ml yellow mustard
5 ml sugar
3 ml salt
2 ml black pepper
Method
3. Drain
potatoes. Peel and chop into square cubes. Drain eggs. Peel under cold running
water. Quarter and add to salad. Add peas, 30 ml dill, and red onion.
4. In a
small bowl, combine mayonnaise, horseradish, mustard, sugar, salt, and pepper.
Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with
remaining dill. Before serving, taste; add extra salt and pepper, if desired.
5. Maybe
served with garlic Crustini bread
Crunchy
Summer Slaw (serves 6 to 8)
Ingredients
75 ml. plain
yogurt
75 ml mayonnaise
5 ml Dijon mustard
150 gr. crushed Almonds Optional
Method
1. Combine vegetables in a large bowl.
2. Combine yogurt, mayo, and mustard in a
small bowl. Toss with cabbage. Chill ½ hour. Add salt and pepper.
3. If Desired sprinkle with almonds
Macaroni with Sausage and Asparagus (Serves 6)
Ingredients
25 ml olive oil
3 Italian sausages sweet or hot, casing removed
250 ml milk
3 ml. salt
2 ml black pepper
250 gr elbow or orecchi
250 gr. asparagus,
cut into 1-inch pieces
200 gr goat cheese crumbled
Method
1. In a medium saucepan, heat oil over medium-high. Add
sausage and break into pieces with a fork.
2. Sauté until pink has just disappeared, 4–5 minutes. Add
milk to sausage and bring to a boil. Add salt and pepper, mix well, and set
aside.
3. Preheat oven to broil. Place rack 15 cm from heat source.
4. Bring a large pot of salted water to a boil. Cook
macaroni and asparagus 6–7 minutes until pasta is al dente.
5. Drain; add to sausage mixture. Stir in about ¾ of cheese
and transfer to a large ovenproof dish.
6. Top with remaining cheese.
7. Broil until cheese is lightly browned, 3–5 minutes.
Remove and serve hot.
8. Could sprinkle with toasted bread crumbs
Corn Salad (Serves
6)
Ingredients
½ liter water
2 ml salt divided
225 ml quick-cooking barley
100 ml olive oil
75 ml chopped fresh basil
8 ml. red-wine vinegar
2 m sugar
2 ml black pepper
3 Belgian endives,
trimmed and sliced crosswise to ½ inch thick
Halved cherry tomatoes for garnish
Method
1.Bring water to boil in a saucepan. Stir in barley; reduce
heat and simmer, covered, 10 minutes. Remove from heat. Let stand 5 minutes.
2.Cook corn in a large pot of boiling water, 1 minute.
Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.
3.In a blender, combine oil, basil, chives,
vinegar, sugar, salt, pepper, and bit water. Drain barley; add to corn. Stir in
endives and dressing. Top with tomatoes.
4 .May be serve with fresh crusty bread
Mexican Fruit Salad (serves 6 to 8)
Ingredients
750 gr halved stemmed strawberries
500 gr melon chunks
60 ml fresh lime juice
50 ml sugar
2 ml salt
2 ml Chile powder
Method
1. In
large bowl, combine strawberries, mango, melon and pineapple. Add orange juice,
lime juice, sugar, salt and Chile powder to taste; mix well.
2. Tip:
Add 75 ml tequila to fruit salad; mix well.
3. May be
served with tortillas chip
Wild Rice Salad with Cashews (serves
6)
Ingredients
1 liter chicken stock
50 ml olive oil
Dressing
50 ml seasoned rice vinegar
30 ml olive oil
15 ml Asian sesame oil
1 clove garlic, minced
2 ml salt
Freshly ground pepper
Method
1. In a strainer, rinse wild rice under cool running water.
Drain well.
2.In a saucepan, bring rice and chicken broth to a boil over
high heat.
3.Reduce heat and simmer, covered, for 45 to 50 minutes or
until rice is tender. Drain excess liquid and set rice aside.
4.In a medium skillet, heat oil over medium-high heat. Add
peppers and cook for 3 to 5 minutes or until tender.
5.Add cashews and green onions. Cook for 2 to 3 minutes or
until nuts begin to brown. Remove from heat. In a large bowl, stir wild rice
with bell pepper mixture.
5.For dressing, combine vinegar, oils, garlic, salt, and
pepper in a jar with a tight-fitting lid. Shake well. Pour dressing over salad
and toss to coat. Cover and refrigerate for at least 2 hours.
6. Rice crackers will compliment this salad
Chickpea
and Walnut Salad (Serve
4 to 6)
Ingretients
1 ½ kg mixed greens
500 gr can garbanzo beans
250 gr shredded carrot
250 gr broccoli
100 gr. chopped walnuts
75 gr dried cranberries
75 gr shaved Parmesan
75 gr balsamic vinaigrette
Method
1. Toss mixed greens, garbanzo beans, shredded carrot, broccoli , chopped walnuts, dried cranberries, and
shaved Parmesan with balsamic vinaigrette.
2. Mix altogether and serve on top of Belgium
endive lettuce
1 medium red onion, cut into 8 wedges
200 gr orange-fleshed sweet potatoes peeled and cut into
chunks
2oo gr small red thin-skinned potatoes cut in half
1 medium fennel bulb ends trimmed and cut into 8
1 red bell pepper chunks
75 ml extra-virgin olive oil, divided
5 ml kosher salt, divided
1 teaspoon pepper, divided
150 gr coarsely chopped walnuts
30 ml good-quality red wine vinegar
40 ml. honey
750 gr loosely packed mixed salad greens
Method
1. Preheat oven to 425°. Toss
onion, sweet and red potatoes, fennel, and bell pepper in a large bowl with
oil and salt and pepper. Transfer vegetables to a rimmed baking sheet.
2. Roast vegetables until tender
and golden, about 40 minutes, turning over halfway through baking time. About
10 minutes before they're done, sprinkle walnuts on baking sheet with
vegetables and toast until golden.
3. Meanwhile, in a small bowl,
whisk together 15 ml olive oil, the
vinegar, honey, and salt and pepper.
4. Toss greens in a large bowl
with one-quarter of dressing; divide among plates. Let vegetables cool about
5 minutes, then transfer to the large bowl. Toss with walnuts and about
two-thirds of remaining dressing; spoon over greens. Serve with remaining
dressing on the side
.
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