Mediterranean Pasta Salad

Mediterranean Pasta Salad with Tuna and Basil

Following the recipe in Tastes & Treasures cookbook, page 175, Bonnie Newhoff created this delicious salad for our Historical League meeting.

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.

Grilled Mushrooms and Peppers with Spanish flair

Spanish-Style Grilled Mushrooms and Peppers

Grilled mushrooms and peppers have a Mediterrean flair with capers, manchego cheese, raisins and red wine. Unfortunately, we were out of red peppers but it was still delicious. Serve it warm or at room temperature.

Ingredients

8 large portobello or large mushroom caps
3 red bell peppers
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon raisins
2 tablespoons sherry vinegar
1 clove garlic, finely chopped
1 tablespoon capers
2 ounces Manchego cheese, shaved

Method

Preheat grill. Remove stems from mushrooms and brush off any dirt. Cut peppers into quarters and remove seeds and membranes. Brush vegetables with a tablespoon of oil and sprinkle with 1/4 teaspoon each of salt and pepper. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.

Meanwhile, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes. Stir garlic and remaining salt and pepper into the raisin-vinegar mixture. Gradually drizzle in remaining 3 tablespoons oil while whisking to thicken vinaigrette. Stir in capers, then taste and adjust seasoning.

To serve, slice mushrooms and peppers into strips. Spoon vinaigrette over vegetables and top with Manchego cheese.

Serves 4 to 6

Nutrition

Per serving (About 8.5oz/240g-wt.): 210 calories (150 from fat), 14g total fat, 3g saturated fat, 6g protein, 14g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 450mg sodium

Broiled Mahi with Putanesca Relish

Broiled Mahi Mahi with Putanesca Relish from Jared Porter – Aug 11, 2010 Valley Dish AZ Republic

It is summer in Phoenix so who turns on the oven? This fish is wonderful outdoors on the grill or inside in a pan. The recipe calls for Halibut but other firm fish like Mahi or Cod works very well. We are not fans of anchovy fillets so I eliminated them but fresh oregano and parsley more than made up in flavor.

The Cottage Place in Flagstaff serves a Tomato Caper Relish, pg 20 Tastes & Treasures, that would also be a great topping for fish.

Putanesca Relish
Ingredients
1 Garlic clove (minced)
2 tbsp jarred capers (drained, rough chopped)
¼ cup olives (a mix of green, black, and kalamata, rough chopped)
¼ cup jarred roasted peppers (drained and rough chopped)
1 (14oz.) can of crushed tomatoes (drained)
3 White anchovy fillets (minced)
Pinch of chili flakes
1 teaspoon oregano (chopped)
1 tbsp parsley (chopped)
A drizzle extra virgin olive oil
Directions
•In a mixing bowl combine all ingredients, stir until evenly incorporated. Reserve at room temperature.
Mahi Mahi
Ingredients
4 Mahi Fillet approx. (6 oz. each)
A pinch of kosher salt
A pinch of black pepper
Drizzle extra virgin olive oil
Directions
•Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Season both sides of the fish with salt and pepper. Drizzle a little oil under each piece and on top of fish.
•Bake for 4-6 minutes depending on the thickness of the fish, once the time has elapsed, turn the broiler on high and cook for another 3-5 minutes, allowing a nice crust to form on the fish.

Shrimp Cerviche at Chelsea's Kitchen

This was delightful after an 8 mile bicycle ride with friends along the canals. A mixture of jicama, cilantro, lime, lemon, green olives and fresh salsa with the marinated shrimp was refreshing. I downed a glass of water first, then dug into this with the homemade tortilla chips. Nothing like a food destination as the motivation for a bike ride.

We finished 20 miles with another stop at Corbins in Sunnyslope for more club soda and beers.

La Posada Hotel has a Sherried Shrimp with Capers. Recipe is on page 60 of Tastes & Treasures. Great recipe to impress guests as you ignite the sherry. Keep the guests in the kitchen to watch this one.