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| Arugula, Orange, and Red Onion Salad 2 bunches arugula, washed and trimmed 1 tbsp. olive oil 1 tsp. lemon juice 2 oranges, peeled and cut into segments 8 thins slices red onion, separated into rings fresh ground black pepper Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat. Add the orange segments and the onions, drizzle with the remaining olive oil and season with pepper to taste. Arugula Linguine 1 pound linguine ½ cup olive oil 1 cup arugula, trimmed 1 cup freshly grated Parmesan cheese ½ cup toasted pine nuts Cook linguine in a large pot of boiling water until just tender. Meanwhile, heat oil in a large skillet over medium heat; add arugula and stir until just wilted, about 30 seconds, then remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup parmesan and pepper to taste; toss well. Transfer to a bowl, then sprinkle with pine nuts. Nectarine Salsa 4 nectarines, peeled and diced ¼ cup red pepper, diced ½ cup red onion, finely chopped 1 tbsp. garlic, minced 1 ½ tsp. jalapeno pepper, minced 3 tbsp. fresh cilantro, chopped 2 tbsp. fresh squeezed orange juice 1 ½ tsp. honey black pepper to taste In a medium bowl, combine all ingredients. Chill in the refrigerator for at least 1 hour. Serve over grilled fish or chicken. Spinach and Pear Salad ¾ cup toasted walnut halves 8 cups torn spinach 1 Bartlett pear, cut lengthwise into 15 slices ¼ cup sliced red onion 1/3 cup feta cheese 2 tbsp. water 1- ½ tbsp. red wine vinegar 1 tbsp. olive oil 1 tbsp. honey 2 tsp. Dijon mustard black pepper to taste In a small bowl, whisk together the water, red wine vinegar, olive oil, honey, Dijon mustard, and black pepper. Place the pear slice in a large bowl, then spoon 1 tablespoon of the dressing over the pears and toss to coat. Add the remaining dress, spinach, walnuts, onion, and feta cheese, tossing gently to combine. Heirloom Tomato Salad with Pesto Vinaigrette 1 small red onion, peeled and thinly sliced ¼ cup olive oil 1 pound heirloom tomatoes salt and pepper to taste Vinaigrette 1 clove garlic, peeled ¼ cup toasted pine nuts 2 cups fresh basil leaves, stems removed 4 tbsp. red wine vinegar ¾ cup olive oil black pepper to taste Preheat a grill. Toss the onions in a bowl with olive oil and seasons with salt and pepper. Remove the cores from the tomatoes and cut them into various shapes and sizes and reserve. Place the onions on the grill over medium heat and grill until the onions are tender and caramelized, about 10 minutes. In a food processor, puree garlic and salt until paste is formed. Add the pine nuts and basil and process; with the motor running, add the vinegar then slowly add the oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning as desired. Arrange the tomatoes on a plate. Place the grilled onions generously over the tomatoes and drizzle with the pest vinaigrette; sprinkle with additional black pepper if desired. Potato Salad 5 large Yukon potatoes, cut into 1-inch cubes 1 cucumber, chopped 5 stalks celery, chopped 1 large red onion, chopped ¼ cup olive oil ½ cup red wine vinegar ¼ tsp. garlic powder fresh black pepper to taste Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium and cook until the potatoes are tender, about 15 minutes. Drain and cool. Combine the potatoes, cucumber, celery, and onions in a large bowl. In a small bowl, whisk together the olive oil, red wine vinegar, and garlic powder. Pour the dressing over the potato salad and mix well. Season with pepper to taste, then chill in the refrigerator. Stir again just before serving. Greek Pasta Salad Dressing ¼ cup white wine vinegar 2 tbsp. Dijon mustard 1-2 tsp. fresh minced garlic 2/3 cup olive oil 1-2 tsp. honey Salad 1 large zucchini, sliced lengthwise into 1-inch thick slices 1 large yellow bell pepper, halved lengthwise then seeded 2-3 tbsp. olive oil 1 lb. uncooked pasta shells 1-1 ½ lb cooked shrimp 1 cup tomatoes, chopped ½- ¾ cup crumbled feta cheese 1 small red onion, diced 2-3 tsp. dried oregano black pepper to taste For the dressing: In a blender, add the vinegar, mustard, garlic, and salt and process for about 5 seconds. Slowly drizzle in the oil until blended. Add the honey and season with pepper to taste. Adjust oven rack to top position. Place the zucchini slices and the yellow pepper halves onto a greased baking sheet. Drizzle the olive oil over the veggies and toss with hands to coat. Lightly season both sides with salt and pepper. Broil for 8-10 minutes or until lightly browned, turning over once. Cool, then cut into bite size pieces; place into a large bowl. Reserve the baking sheet that you cooked the veggies on. Boil the pasta shells in a large pot of water until just al dente; drain, but do not rinse; spread onto the baking sheet from the veggies; set aside to cool. Place the cooled pasta into the bowl with the veggies, then add the shrimp, tomatoes, feta cheese, red onion, and dried oregano; toss well to combine. Add the dressing over the top and sprinkle with black pepper and toss gently to combine. Refrigerate until ready to serve, tossing again before serving. Dressing can be added just before serving instead. |