Now that the rain has given us a little break and the sun is back, enjoy the weekend with you families and friends! Here are some tasty recipes that are pretty simple and perfect for a dinner in the back yard. Why not make it a pot luck?
Vegetable Pasta Salad
Whisk together in small bowl
1/4 cup red wine vinegar
1/2 tsp salt
1 clove garlic (minced)
1 Tbs dijon mustard (otional!)
Whisk in oil gradually. Stir in basil and set aside
1/4 cup olive oil
1/4 cup fresh basil
Cook pasta
4 oz uncooked whole wheat pasta
Place in large bowl and tows with 1/3 of dressing.
Layer ingredients on top of pasta in following order: Veggies, tomatoes and olives, then remaining dressing.
2 cups fresh veggies -chopped (green peppers, summer squash, cucumbers, broccoli florets)
3 medium tomatoes (thin wedges)
1/2 cup olives (sliced)
Sprinkle on top:
1/4 cup fresh basil leaves (more if desired)
2 Tbs fresh parsley (chopped)
Sprinkle on top and toss lightly before serving.
1/2 cup Parmesan or feta cheese
Rhubarb Sorrel (Strawberry) Crisp
soooooooo good!
preheat oven to 350 F
Combine in large sauce pan and bring to a boil over medium high heat. Reduce to medium heat and cook for 4 minutes, stirring often to avoid burning that sugar!
4 cups rhubarb (finely chopped)
2 cups sorrel/ strawberries (finely chopped)
1 cup sugar
1 Tbs orange peel (grated)
1 tsp vanilla
Dissolve cornstarch into water and add mixture to rhubarb mix. cook until thickened stirring constantly.
1/4 cup water
3 Tbs cornstarch
Mix together until crumbly.
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1/2 tsp ground cinnamon
Place about half of the mixture into a greased 9 x 13 baking pan, pressing into an even layer. Pour in Rhubarb mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake at 350 F for 30 - 40 minutes.
Recipes from "Simply in Season" M.B. Lind and C. Hockman-Wert
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