Mediterranean Pasta Salad from Bonnie Newhoff

Thanks to Bonnie Newhoff for bringing this flavorful pasta salad to our October meeting. The recipe is from Tastes & Treasures cookbook.

Mediterranean Pasta Salad with Tuna and Basil
Basil Vinaigrette Ingredients:
2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons chopped fresh basil
2 garlic cloves, crushed
1/2 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
6 tablespoons extra-virgin olive oil

Salad Ingredients:2 cups fusilli or penne
6 ounces haricots verts, trimmed
Salt to taste
2 large tomatoes chopped, or small grape tomatoes
Sliced kalamata olvies
2 cups fresh basil leaves, stacked and thinly sliced
1 (7-ounce) can oil-pack tuna, drained and flaked
2 hard-cooked eggs, sliced or chopped
Capers, drained and rinsed

Directions for the viniaigrette:
Whisk the vinegar, basil, garlic, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the salad:
Cook the pasta using the package directions and drain. Toss the hot pasta with a small amount of the vinaigrette in a bowl. Blanch the green beans in a small amount of boiling salted water in a saucepan until tender-crisp and drain. Immediately plunge into a bowl of ice water to stop the cooking process and drain.

Layer the pasta, tomatoes, olives, basil, green beans and tuna in a large salad bowl, drizzling each layer with some of the vinaigrette. Toss lightly and top with the hard-cooked eggs and capers.

Serves 4.

Steelhead Trout with Honey Glaze

We all know eating fish is healthy for us. There are fish several recipes in Tastes & Treasures cookbook and here is another one to enjoy. I served it for a company dinner and it was a big hit, even with those who usually don't eat fish.

Steelhead Trout with Honey Glaze

Ingredients:
1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar
2 TBSP Dijon mustard
2 TBSP Soy sauce

Directions:
Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.
Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish to allow it to marinate.

Preheat the oven to 400°F.

Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes.
The recipe makes enough glaze for a little over two pounds of fish.

It  could be done on the grill, but remember to not cook the fish over direct heat.
 On the grill it can be done in a foil packet as described.  Or a grill basket with top is very helpful. Spray the grill basket with Pam first. Place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

Thanks to Home Ec 101 for this recipe.

Orzo Salad with Sun Dried Tomatoes and Kalamata Olives

 The October League meeting had delicious salads but this one was a favorite. The recipe is found on page 159 of Tastes & Treasures cookbook.

Sally Schaefer, in the white jacket, created the festive fall centerpiece to get us into the mood for goblins and ghosts. Carolina Lopez and her guest are assistants in arranging the beautiful display.

Orzo Salad with Sun-Dried Tomatoes and Kalamata Olives page 159

Ingredients Dijon Vinaigrette:
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 cup olive oil

Ingredients for Salad:
1 pound asparagus, blanched
16 ounces orzo
1/4 cup olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons chopped shallots
2 tablespoons minced garlic
1 cup drained oil-pack sun-dried tomatoes, julienned
1 small red bell pepper, thinly sliced
6 green onions, thinly sliced
6 ounces feta cheese, crumbled
1/2 cup fresh mint, coarsely chopped
1/2 cup (2 ounces) freshly grated parmesan cheese
1/2 cup sliced kalamata olives
1/2 cup fresh basil, thinly sliced
Salt and pepper to taste
1 cup pine nuts, toasted

Directions for the Vinaigrette:
Whisk the lemon juice, shallot, vinegar, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the Salad:
    Slice the asparagus spears diagonally into 1 inch pieces. Cook the pasta using the package directions until al dente and drain. Toss the pasta with 2 tablespoons of the olive oil in a bowl and cool to room temperature. Heat the remaining 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the mushrooms and saute for 2 minutes. Reduce the heat to medium and stir in the shallots and garlic. Sute for 5 minutes. Toss the mushroom mixture with the pasta.
    Add the asparagus, sun-dried tomatoes, bell pepper, green onions, feta cheese, mint, Parmesan cheese, olives and basil to the pasta mixture and mix gently. Add the vinaigrette and toss until coated. Season with salt and pepper and sprinkle with the pine nuts. Garnish with teardrop or pear tomatoes and sprigs of Italian parsley. Serve at room temperature. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.

Serves 8 or more.

Balsamic Glazed Fish Fillets

Lon's at Hermosa Inn has a fabulous Salmon with Ancho Chile Glaze found on page 98 of Tastes & Treasures. Another option for salmon or halibut is the following recipe.
Balsamic-glazed Grilled Fish Fillets
2 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
Freshly ground black pepper
Two 1-pound pieces skin-on salmon or halibut fillets, about 1 inch thick

Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.

Add mustard, honey, lemon juice, vinegar and pepper. Cook for 3 minutes, stirring occasionally to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin-side up in the dish and let sit for 15 minutes.
Use non-stick cooking oil spray to grease a ridged grill pan if grilling indoors. Heat over medium-high heat. If using an outdoor grill, place the fillets over direct heat.
Place the fillets skin-side down in the pan. Use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. The skin will be dark and crisp.
Makes 4 to 5 servings.

Nutritional value (based on 5) 360 calories, 36 g protein, 3 g carbohydrates, 21 g fat, 105 mg cholesterol, 150 mg sodium, 2 g sugar, 0 g fiber, 53 percent calories from fat Note: The fish stays moist and easy to handle because it is cooked in 1 pound pieces instead of individual fillets.

Lindy Isacksen makes SW Bacon/Cheese Strata

Southwestern Bacon and Cheese Strata page 118 Tastes & Treasures cookbook

Lindy served this to company and it was a big hit. Nice to be able to make it ahead of time so you can spend time with your guests.

10 cups cubed trimmed white bread
14 eggs, beaten
4 cups milk or half-and-half
16 slices hone or mesquite-flavored thick bacon, cooked and crumbled
1 teaspoon white pepper
1 teaspoon dry mustard, or 1 tablespoon Dijon mustaard
1 tablespoon finely chopped seeded jalapeno chile
2 cups (8ounces)shredded sharp Cheddar Cheese
2 cups (8 ounces) shredded Monterey Jack cheese

Mix the bread, eggs and milk in a large bowl and let stand for 20 minutes. Add the crumbled bacon, white pepper, dry mustard, jalapeno chile, Cheddar cheese and Monterey Jack cheese and mix well. Spoon into a 9X13-inch baking dish sprayed with nonstick cooking spray. Cover with plastic wrap and chill for 8 to 10 hours. Remove from the refrigerator 30 minutes before baking and place the dish on a baking sheet for ease in handling and for catching any spills.
Preheat the oven to 375 degrees. Bake the strata for 45 to 60 minutes or until the center is firm and the top is golden brown. Serve with a dollop of sour cream and a drizzle of salsa.

Serves 8