<p>Sue’s I don’t want to cook chicken pesto pasta.</p>
<p>This is really easy and good with a salad.</p>
<p>storebought angel hair fresh pasta
pesto sauce
bought or cooked sliced grilled chicken</p>
<p>cook pasta, add room temp pesto, toss, add chicken toss, sprinkle a little parmesan on it.</p>
<p>serve with crusty bread and/or salad. Time, 5 min.</p>
<p>ok, for you hardcore, make your own pasta, pesto and chicken…time 2 hours.</p>
<p>keep the recipes coming!
Interesting how many of the recipes have cilantro. I don’t remember cilantro at all being around when I was younger. I love the smell, but have several friends who won’t eat it.</p>
<p>For freezing, I make pesto and put it into ice cube trays. When it’s frozen, I pop the pest cubes into a zip-top bag for use all winter. (One pesto cube added to soup is a terrific flavor boost!)</p>
<p>Great recipes, guys! Thanks! </p>
<p>Last weekend I “discovered” that in a rice salad, toasted, chopped pecans are delicious.</p>
<p>In case anyone is tired of the more standard potato salad, last weekend I found a Mark Bittman recipe that involves a vinaigrette made from balsamic vinegar. It turned the potatoes rather dark, but tasted delicious. The ingredients: cooked, chopped new potatoes, diced shallots, fresh parsley, fresh dill, and the vinaigrette (olive oil, balsamic vinegar, salt and pepper). Bittman also added mussels, but I left them out.</p>
<p>That’s funny, SuNa, I just made a potato salad for dinner tonight that sounds somewhat similar (but I kind of made up the recipe myself). After boiling small red creamer potatoes (cubed), I add a splash or two of balsamic vinegar when they’re hot out of the pot. Once cooled I add a little Dijon mustard, minced red onion, olive oil, minced celery, salt and pepper to taste. Mmmmm.</p>
<p>another note re: pesto</p>
<p>If you drop those garlic cloves into boiling water for half a minute or so before adding them to the pesto, they mellow a bit. They don’t lose their essential garlickiness, they are just a bit less biting/aggressive.</p>
<p>Summer is icumen:</p>
<p>In my house, we truly trust summer has come when there’s corn to be eaten on the cob, with the usual butter and salt and pepper.
Accompany with a salad (mesclun with tomatoes, crumbled blue cheese, vinaigrette) and grilled chicken wings in a lemon ginger marinade.</p>
<p>SuNa, I made a pasta salad for tonight’s dinner that calls for white balsamic vinegar so that the fresh ingredients retain their color. Could you use that instead on your potatoes?</p>
<p>marite,</p>
<p>Care to post that lemon ginger marinade? Exact proportions are not required!</p>
<p>^^: Confession: it was out of a bottle, the first time we tried it. We’ll use it again.</p>
<p>This was being given out as samples in Trader Joe’s on Saturday, and I made it tonight.</p>
<p>Watermelon salad:</p>
<p>cubed watermelon
chopped scallions
olive oil
lemon juice
prosciutto</p>
<p>Bake prosciutto at 400 degrees for 10 mins. Let cool and crumble. Toss the watermelon and scallions in a little olive oil and lemon juice, salt and pepper. Top with crumbled prosciutto.</p>
<p>Salad</p>
<p>Romaine lettuce
orange slices
julienne fennel
sliced almonds
Manchego cheese
olive oil, lemon juice, salt, pepper</p>
<p>Make a bed of Romaine tossed with olive oil, lemon juice, salt and pepper on a large platter. Top with orange slices, slivered fennel, sliced almonds, shaved Manchego.</p>
<p>Try adding arugula to your other salad greens.</p>
<p>Another good potato salad, not too heavy. It’s from a blog that was linked from a foodtv.com page:</p>
<p>Potato Salad with Lime-Yogurt Dressing</p>
<p>1 1/2 lbs small red potatoes, cut into 1/8 inch slices
1/4 c. mayonnaise
5 T’s plain low-fat yogurt
3/4 t grated lime zest
1 1/2 teaspoons fresh lime juice
3/4 t kosher salt & freshly ground pepper to taste
1 scallion, green part only, thinly sliced
Place potatoes in a saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until just tender, about 5 minutes. Drain and let cool. Whisk together the mayonnaise, yogurt, lime zest and juice, salt and pepper. Toss the potatoes with the dressing. Place in a bowl and garnish with the scallion. </p>
<p>I use chives instead of scallion and add sliced celery. I also use a bit more lime juice - probably a tablespoon or two, whatever the lime yields.</p>
<p>Coleslaw with vinagrette instead of mayonaise.</p>
<p>Dressing:
1/2 cup sugar
1/2 cup vinegar (I usually use wine vinegar, but cider or plain will do)
1/4 cup vegetable oil
1 teaspoon salt</p>
<p>Whisk dressing together in a bowl.
1 bag of shredded cabbage (can have carrots, can also use shredded broccoli)
Add cabbage mixture to vinagrette, making sure to mix well.</p>
<p>1 small can mandarin oranges (can skip, but I like the texture, taste and eye appeal)</p>
<p>Fold oranges in and let mixture sit for an hour or so.</p>
<p>Top with 1/2 cup toasted almond slivers. (Can also skip, but I think nuts make everything taste better)</p>
<p>Serves 8.</p>
<p>Cornell marinade for Chicken - flare ups will happen - have a spray bottle of water ready!</p>
<p>INGREDIENTS
1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt (can use less or salt substitute)
1 tablespoon poultry seasoning
1 teaspoon ground black pepper
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours. </p>
<p>I’ve marinated for just 6 hours too, and it came out almost as good.</p>
<p>Make sure to baste with some of the sauce that was set aside. This makes some of the prettiest, golden brown grilled chicken you’ll see. </p>
<p>Makes enough marinade for about 24 pieces of chicken. Does not work well with skinless chicken.</p>
<p>“Hanna, I just tried your stuffed zucchinis. My husband really loved them!”</p>
<p>I’m so glad! Most of my favorite recipes are fall/winter dishes. I did make this one for brunch Sunday morning and it was light enough for summer:</p>
<p>Noodle kugel</p>
<p>Half a pound of egg noodles or fresh fettucine, cooked
16-oz. container of cottage cheese (I like Oberweis or Breakstone’s)
4 beaten eggs
Brown sugar to taste (I like it pretty sweet – 1/2 cup)
1/2 teaspoon vanilla
A couple big pinches of salt
1 cup finely chopped fruit: golden raisins, fresh or dried apples, dried apricots
A few scrapes lemon or orange rind
As much melted butter as your diet allows; anywhere from 1 teaspoon to 1/4 cup</p>
<p>Combine all ingredients and pour into a greased baking dish. Bake at 375 or so until the noodles on top are golden brown and crunchy. It’s good hot, cold, and in between. (Also a great way to use leftover pasta.)</p>
<p>Kathiep, I just made your coleslaw. I did add more oil, and less vinegar, and used 1/4 teaspoon less salt (I hate to add salt). My H and I loved it! We added lots of almonds, but no fruit this time. My kids would never even try coleslaw, so I did not even bother to ask them to try it.</p>
<p>TOMATO AND SQUASH TART</p>
<p>2 large fully ripened fresh tomatoes, thinly sliced
1 large zucchini, thinly sliced
1 large yellow squash, thinly sliced
1 large russet potato, peeled and sliced
1/2 cup chopped onion
1 cup shredded swiss cheese, divided
1 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 eggs, lightly beaten
butter to grease casserole dish</p>
<p>Preheat oven to 400 degrees. Butter a 9 inch pie plate or shallow casserole dish. In a large bowl, combine zucchini, squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well blended. Arrange half of the tomato slices of the bottom of the pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.</p>
<p>Serves 6-8
1/8 = 105 calories, 5 g. fat, 7 g. protein, 8 g. carbs exchanges: 1/2 grain(starch), 1 lean meat, 1/2 veg, 1/2 fat</p>
<p>[Welcome</a> to Saving Dinner](<a href=“http://www.savingdinner.com%5DWelcome”>http://www.savingdinner.com)</p>
<p>Hot Days Ahead Pasta Salad</p>
<pre><code> On a cooler day, make a whole box of tri-color rotini, drain and save in
</code></pre>
<p>fridge. On hot day, use one half and add the following: one can diced tomatoes (or fresh better!) somewhat drained and one drained can green beans. Season with pizza seasoning and toss around. I add miracle whip.</p>
<pre><code> On following hot day, use the other half of pasta. Many variations will
</code></pre>
<p>occur to you. Fresh tomatoes not quite ready here yet.</p>