CURRIED POTATO SALAD WITH CRAISINS

3 LBS RUSSET POTATOES, PEELED
1 TABLESPOON VEGETABLE OIL
2 TABLESPOONS SWEET CURRY POWDER
1 ½ CUPS MAYONNAISE (I USE THE LIGHT OLIVE OIL KIND)
3 TABLESPOONS WHITE VINEGAR
2 TABLESPOONS SUGAR
3 HARD BOILED EGGS, CHOPPED
3 GREEN ONIONS, CHOPPED
2 CELERY STALKS, CHOPPED
1-2 TSP SALT (TO TASTE)
½ - 1 TSP. BLACK PEPPER
1 CUP DRIED SWEETENED CRANBERRIES

PLACE THE POTATOES IN A LARGE KETTLE AND COVER WITH WATER.
BRING TO A BOIL AND COOK UNTIL FORK TENDER, 15-20 MINUTES,
DEPENDING ON THE SIZE OF THE POTATOES.

WHILE THE POTATOES ARE COOKING, HEAT THE VEGETABLE OIL IN A
SMALL SAUCEPAN OVER MEDIUM HEAT. ADD THE CURRY POWDER, STIR
TO COMBINE, REDUCE HEAT TO LOW, AND COOK FOR 5 MINUTES. LET
COOL, THEN WHISK WITH MAYO, VINEGAR AND SUGAR.

WHEN THE POTATOES CAN BE PIERCED WITH A FORK, DRAIN AND LET
COOL. DICE THE POTATOES AND PLACE THEM IN A ROOMY BOWL. ADD
THE HARD BOILED EGGS, ONIONS AND CELERY AND GENTLY TOSS TO
COMBINE. ADD SALT AND PEPPER TO TASTE. POUR THE MAYO MIXTURE
OVER THE POTATO MIXTURE AND GENTLY STIR TO COMBINE. ADD THE
DRIED CRANBERRIES AND MIX AGAIN.

SERVE WARM OR CHILLED. (I SERVE IT CHILLED)

Wild Rice and Apricot Stuffing

1 cup wild rice

3 cups water

1/2 teaspoon salt

2 to 4 tablespoons margarine or butter

2 shallots, minced

1 garlic clove, minced

1 cup dried apricots, chopped

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Cook rice with water and 1/4 teaspoon salt in a medium saucepan,

covered, for 60 minutes or until grains split open. Drain

any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic,

and saute 2 minutes. In medium bowl,combine sauteed vegetables with

rice, apricots,parsley,pepper and remaining 1/4 teaspoon salt.

Preheat oven to 350 F. Transfer rice mixture to a medium baking

dish, cover and bake 15 min. Serve hot or at room temp.

About 8 servings

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