Linguine With Pine Nuts, Roasted Garlic, and Capers

Linguine With Pine Nuts, Roasted Garlic, and Capers

2 whole heads of garlic, unpeeled
3/4 cup pine nuts
12 oz. linguine
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh parsley
2 Tablespoons balsamic vinegar
2 Tablespoons capers, drained
2 garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese (optional)
plus steamed broccoli-optional (1-1/2 cups, or as desired) toss it in at end

1. Preheat the oven to 350 degrees F. Slice off the top 1/4 inch of the garlic heads. Wrap the garlic in foil and bake until very soft, about 1 hour. Remove the garlic from the oven and let cool. Squeeze the garlic from the cloves, mash it with a fork, and set aside.

2. Meanwhile, spread the pine nuts in a shallow baking pan and toast in the oven until golden, about 5 minutes. Transfer to a wire rack to cool.

3. Cook the pasta according to the package directions until al-dente. Drain well.

4. In a large bowl, combing the olive oil, parsley, vinegar, capers, garlic, salt, pepper, and 1/2 cup of the nuts (and broccoli if desired). Add the linguine and mix thoroughly. Garnish with remaining nuts and cheese, if desired.

Halibut Tostadas with Lime-Cumin Vinaigrette

Vinaigrette
1/4 cup lime juice
2 teaspoons grated lime peel
2 teaspoon honey
2 teaspoon ground cumin
2 teaspoon Dijon mustard
1/2 teaspoon salt
6 Tablespoons canola oil
2 teaspoons chopped cilantro

Tostadas

4 (6 oz.) halibut fillets (1-1/4 to 1-1/2 inches thick)-also can use tilapia or mahi-mahi
1 Tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tostada shells
4 cups shredded romaine lettuce
2 large tomatoes, diced
1/2 cup diced red onion, divided
1 mango, chopped
1 avocado, chopped
2 Tablespoons chopped cilantro

1. In small bowl, whisk together all vinaigrette ingredients except oil and cilantro. Slowly whisk in 6 Tablespoons oil; stir in 2 Tablespoons cilantro.

2. Heat grill. Brush halibut with 1 Tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Place on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals; cover grill. Grill 6-8 minutes or until halibut/fish just begins to flake, turning once.

3. Meanwhile, microwave tostada shells on high 40 seconds or until warm. Top each with one-fourth of the lettuce and tomatoes and 1 Tablespoon of the onion. Top with halibut; sprinkle with mango, avocado and remaining onion. Drizzle with vinaigrette; sprinkle with 2 Tablespoons cilantro.

4 Servings

Alterations: You can pan fry the fish over the stove, if you don't want to grill it.
You can also mix together the tomatoes, onion, mango, avocado and cilantro into a salsa, and serve over top.

Spicy Black Bean and Corn Tossed Salad

1 Cup frozen corn
1/3 cup purchased French salad dressing
1 teaspoon chopped chipotle chilies in adobo sauce
4-5 cups torn romaine or green leaf lettuce
1 cup cherry tomatoes, halved
1/4 cup sliced green onions
1 (15-oz) can black beans, drained, rinsed
2 oz. (1/2 cup) shredded cheddar cheese
1 cup coarsely crushed blue corn tortilla chips
1/4 cup chopped fresh cilantro

1. Cook corn as directed on package. Drain; rinse with cold water to cool. Drain well.

2. In a small bowl, combine dressing and chopped chipotle chilies; mix well.

3. In a large bowl, combine cooked corn, lettuce, tomatoes, onions, black beans and cheese. Add dressing mixture; toss to coat. Sprinkle with chips and cilantro; toss gently. Serve immediately.

Black Russian Cake

Black Russian Cake

Cake:
1 pkg. Yellow or Chocolate Cake mix (without pudding in mix)
1 6-oz pkg. Instant Chocolate pudding
¼ cup sugar
2/3 cup vegetable oil
4 eggs
¼ cup vodka
¾ cup water
¼ cup coffee liqueur (Kahlua)

Glaze:
½ cup powdered sugar
¼ cup coffee liqueur (Kahlua)
Preheat oven to 350 degrees
Grease and flour 12-c. Bunt pan.

Combine all ingredients except those for glaze
Mix at low speed for 1 minute, then at medium speed for 4 min. pour into pan.
Bake 40-50 minutes (test with a toothpick)
Cool 10 minutes
Invert onto cake rack or plate.
Mix glaze and drizzle over cake.

Crunchy Cabbage and Chickpea Salad

Crunchy Cabbage and Chickpea Salad

Dressing

¼ cup olive or vegetable oil
1 Tablespoon Sugar
½ teaspoon grated lemon peel
2 Tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
½ teaspoon cumin
Dash ground red pepper (cayenne)

Salad

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
¼ cup sliced green onions
¼ cup chopped fresh parsley
3 small carrots, thinly sliced
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (3-oz.) pkg. any flavor ramen noodle soup mix

1.In a small nonmetal bowl, combine all dressing ingredients; mix well.

2.In a large bowl, combine all salad ingredients except soup mix; toss to mix.

3.Discard seasoning packet from soup mix or reserve for later use. Crumble noodles; add to cabbage mixture. Add dressing; toss to coat.

4 (1 ¾-cup) servingsPillsbury, Farmer's Market Vegetarian; Aug. 01

Quesadillas with Pinto Beans And Corn

1 (15oz) can corn kernals, drained and rinsed
1 (15oz) can pinto (or spicy pinto) beans, drained and rinsed (for spice of regular pinto bean, you can add 1/4 teaspoon ground chipotle to mix)
2 whole scallions, trimmed and chopped
2 Tablespoons chopped cilantro
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup shredded cheese of choice (cheddar, mozzarella)
Eight 6-inch flour tortillas, or 4-5 large tortillas
About 1 cup taco sauce or tomato salsa

Preheat oven to 400 F. In a mixing bowl, combine the corn, beans, scallions, cilantro, salt, pepper, and cheese. Arrange the tortillas on two large baking pans. Spread about ½ cup of the bean and corn mixture over half of each of the tortillas. Fold over the remaining sides. Bake until the tortillas are lightly browned, 6-8 minutes.

Using a wide spatula, transfer the quesadillas to a cutting board, and cut into desirable serving pieces. Spoon taco sauce and/or salsa over the top. (We also like to top with plain Greek yogurt, as a healthy replacement to sour cream)

Makes 8 quesadillas (4 servings) Vegetarian Times Low-Fat and Fast Mexican,p.51

Borscht

Borscht

5 beets peeled, and grated
1½ quarts water
1 onion chopped
1 cup Tomato Puree
1 Tablespoon Lemon Juice
1 teaspoon Sugar
½ teaspoon Dill weed (more if you’d like)
salt and pepper to taste

Grate beets (use large hole grater, if you have a food processor it makes it really easy) and combine with onion and water in a heavy kettle.

Bring to a boil; cover and simmer about 45 minutes.

Add tomato, lemon juice, dill, salt and pepper. Cook 45 minutes more. Heat but do not boil. Serve hot or cold.

*optional topping sour cream or plain yogurt

Serves 3 to 4