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Double Tomato Bruschetta

Posted in Recipes, tagged , , , , , , on July 26, 2010| 2 Comments »

Bruschetta is a popular appetizer and snack served in central Italy. During the summer months, bruschetta (which is pronounced bruus-ket-ta) appears on many restaurant and home menus thanks to the arrival of vine-ripened summer tomatoes and fragrant basil. At a recent family gathering, one of my sister-in-laws brought a bruschetta that was different than most I’d had before. Her recipe uses two different types of tomatoes – vine-ripened Roma tomatoes and sun-dried tomatoes. I love the intense tomato flavor that this bruschetta offers! Buon appetito!

Double Tomato Bruschetta
Allrecipes is the original source of this recipe.

Ingredients:
* 6 roma (plum) tomatoes or other fresh vine-ripened tomatoes, diced
* 1/2 cup sun-dried tomatoes (packed in oil), diced
* 3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, chiffonade
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese

Directions:
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the fresh tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt, and pepper. Allow the mixture to sit for a minimum of 10 minutes to let the flavors meld.
3. Chiffonade the basil by stacking the leaves, rolling them together lengthwise (like a cigar), and then cutting across the roll to create thin ribbons. Add to tomato mixture.
4. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
5. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
6. Broil for 5 minutes, or until the cheese is melted.

Makes 12 servings.

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Asian Coleslaw

Posted in Recipes, tagged , , , , , , on July 19, 2010| Leave a Comment »

Crisp and colorful are words that easily describe this salad. Two bright colors of cabbage are combined with vibrant greens of pea pods and green onions and then topped off with the textures of Shitake mushrooms, water chestnuts, and toasted almonds. Drizzle and toss with an Asian vinaigrette and you have the perfect Asian summer salad! This is my adaptation of a recipe I received from a sister-in-law more than a decade ago. Enjoy!

Asian Coleslaw

Ingredients for Salad:
4 cups green cabbage, sliced into thin ribbons
1 cup red cabbage, sliced into thin ribbons
1 cup fresh Shitake mushrooms, sliced
1 cup snow pea pods, sliced thinly on diagonal
1- 8 ounce can of sliced water chestnuts, drained
1/2 cup green onions, sliced
1 cup sliced almonds, toasted

Ingredients for Asian Vinaigrette:
1 teaspoon black pepper
3/4 cup vegetable oil
6 tablespoons rice vinegar
1 clove garlic, crushed
2-3 teaspoons sesame oil
2-3 teaspoons minced ginger root
pinch of salt

Directions:
1. Combine the vinaigrette ingredients into a glass jar and set aside to allow flavors to meld.

2. Cut cabbages into quarters and slice off core. Thinly slice each quarter into very thin ribbons. Measure and put into large bowl. Note: You will have more cabbage than you will need. Reserve it for another dish or make a double batch.

3. Slice the stems off the Shitake mushrooms and discard them. Slice the mushrooms into thin slices and add to bowl. Note: if you cannot find fresh Shitake mushrooms, you can rehydrate dried Shitake mushrooms instead.

4. Slice the snow pea pods into diagonal strips and add to bowl.

5. Drain can of water chestnuts and add to bowl. Note: Even though I buy sliced water chestnuts, I sometimes slice these into strips to keep all ingredients uniform in appearance. Whether I do this or not is usually dependent on how much time I have!

6. Slice green onions and add to bowl.

7. To bring out their flavor, toast sliced almonds by spreading them out in a baking pan and toasting them at 350 degrees for about five to ten minutes, stirring occasionally. Keep an eye on them so they don’t burn. Cool completely before adding to salad. Note: If you don’t like almonds, you can always sprinkle the salad with toasted sesame seeds.

8. Toss salad components together. Shake jar of vinaigrette and pour a small amount on top of salad ingredients. Toss. Add more vinaigrette if necessary. Note: You will likely have leftover vinaigrette.

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Limelight Cheesecake

Posted in Recipes, tagged , , , , , on July 12, 2010| 3 Comments »

A bag of limes sits in my refrigerator waiting for me to decide whether to whip up some limey confection or to drink a couple of Corona beers. Since it’s only 9:30 in the morning, I opt for the first choice. Here’s a recipe I tested from an ancient newspaper clipping I found in one of the stacks referred to in my “Attack the Stack!” post.

This recipe makes a light, refreshing, creamy cheesecake. It’s easy to make – especially if you use a store bought graham cracker crust and aerosol whipped cream! Sometimes practicality and time constraints need to push aside food snobbery and perfectionism! If you use a store bought crust instead of a springform pan, you will have a little extra filling leftover. No worries, just put it into a little ramekin, chill, garnish, and you have a little lime dessert for one!

LIMELIGHT CHEESECAKE
(Original source unknown – adapted by Linnell)

Ingredients:
1-1/2 C graham cracker crumbs
1/3 C butter or margarine, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 T grated lime peel
3/4 C fresh lime juice (about 6 limes)
1 package (1 T) unflavored gelatin
1/4 C water
1 C whipping cream, whipped (for filling)
Additional whipped cream for garnish
Lime slices for garnish

Directions:
Whip 1 cup of whipping cream and set aside in the refrigerator. Combine graham crackers crumbs and butter. Press into 8-1/2-inch springform pan building up sides; chill. In mixing bowl beat cream cheese and condensed milk until smooth. Stir in lime peel and juice. Soften gelatin in water; warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in whipped cream. Pour into crust. Chill to set. Garnish with additional whipped cream and lime slices.

Makes 8-10 servings.

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Friday’s Fresh Five! ( 7/9/10)

Posted in Creativity, Handcrafted Cards, In The Kitchen, inspiration, Marriage, Photography, Recipes, Travel, tagged , , , , , , , , , , , on July 9, 2010| 1 Comment »

Hearts and flowers and joy and excitement fill the air at bridal showers. Generations of women gather to shower the bride with wisdom, laughter, and gifts. Thoughts of times passed for some mingle with hopes of the future for others. Women coming together to support one another is always a good thing!

#1 – Champagne Punch
2-12 ounce cans of frozen lemonade or limeade
1-46 ounce can of pineapple juice, chilled
2 bottles of champagne, chilled
1 quart orange juice, chilled
Fruit for ice mold

Dilute one can of the frozen lemonade/limeade with 1 can of water. Pour into tube pan or any mold of choice and add fruit slices, berries or mint leaves for decoration. Freeze until solid.

Mix the remaining frozen lemonade/limeade, pineapple juice, orange juice, and champagne. Place extracted frozen mold from mold pan and put into a punch bowl. Pour mixed beverages into bowl.

#2 – Explore the Sistine Chapel From Home
If you’ve ever visited the Sistine Chapel, you were probably awestruck by the it – you and the other couple hundred visitors crammed into the Chapel with you. It’s difficult to appreciate the magnificence of the art there because of the wall-to-wall bodies. Here’s an interactive site that lets you take a leisurely virtual tour of the Sistine Chapel. On your computer screen the Chapel is completely devoid of people and is available for your complete exploration. Using your computer mouse, you can navigate to any area – the walls, the mosaic floors, and of course the glorious painted ceilings. You can even zoom in on any particular area of your choosing to see details. I wish I had taken this virtual tour, before I visited the real thing!

#3 – Chilling Drinks Quickly
Chill beverages quickly for a party by placing beverage containers in a ice bucket/ice chest and adding layers of ice alternating with layers of salt until almost to the top. Fill your ice bucket/ice chest with cold water just below the top of the ice.

#4 – Instructables
Instructables is a site where do-it-your-selfers can search for step-by-step instructions for a myriad of projects. I came across this interesting project the other day – How To Hide Your Stuff In A Tissue Box. Although it seems easy enough, I’ve not tried making the project, yet. I like the idea, but my biggest problem would be preventing my hubby from using up the tissues and throwing the box away! Maybe one of you could benefit from this idea, though!

#5 – From Within Your Heart
“Find the seed at the bottom of your heart and bring forth a flower.”
~ Shigenori Kameoka

Have a wonderful weekend!

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Pluot and Strawberry Salsa

Posted in In The Kitchen, Recipes, tagged , , , , , on July 6, 2010| Leave a Comment »


Summertime brings with it scorching hot days, cooling delta breezes, and some of the best fruit of the year. Peaches, plums, nectarines, apricots, berries, cherries, and melons are at produce stands now. My sister-in-law was kind enough to share her bounty of pluots with the rest of the family, so I thought I would thank her by sharing a pluot recipe. Although a pluot is a delicious cross between a plum and an apricot, it more closely resembles a plum in appearance. There are many varieties of pluots available, but the type I received are golden-green on the outside and yellow on the inside. No matter what they look like on the outside, they all contain healthy amounts of fiber and vitamins A and C.

Here’s a recipe for a Pluot and Strawberry Salsa that’s great on grilled seafood or meat:

Ingredients:
About 1 pound or 5-6 pluots, diced
1/2 lime, juiced
Big handful of strawberries, washed, hulled, and diced
1/4 cup green onions, both white and green parts sliced
1/2 to 1 jalapeno pepper – depending on preferred heat, finely diced
1/4 cup cilantro leaves, chopped
1/8 tsp cumin, optional
Salt and pepper, to taste

Directions:
1. Wash and dry pluots. Cut vertical segments off around the pit and dice. Place in bowl. Note: Some recipes call for removing the skin first, but I leave it on for more nutritional fiber.

2. Juice the lime and pour over the diced pluots.

3. Add strawberries, green onions, jalapeno, cilantro, and cumin (if desired) to the bowl of pluots.

4. Carefully combine ingredients, being careful not to smash the fruit.

5. Add salt and pepper to taste.

Makes 2 -3 cups.

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Friday’s Fresh Five! (7/2/10)

Posted in Gardening, Gift Ideas, Health, Holidays, In The Kitchen, inspiration, Pets, tagged , , , , , , , , , on July 2, 2010| Leave a Comment »


Fourth of July weekend usually means patriotism, fireworks, barbecues, picnics, and cooling down in some form of water. No matter what you do for your holiday weekend, please take necessary precautions and be safe! Wear sunscreen and hats, store picnic food at safe temperatures, and if you are going to a lake, river, or beach don’t forget to pack life vests! My little dog wears his life vest when he swims in my pool. He’s had two surgeries to repair torn ACLs, so he begrudgingly dog paddles to rehabilitate his knees and stave off arthritis.

#1 -Independence Day Trivia
Here’s a sampling of Fourth of July trivia questions from Starpress.com and a few I threw in to keep you are on your toes:

Q: July 4 celebrates the passage of what important document?
A: Declaration of Independence

Q: What is the name of the group that passed the Declaration of Independence and when?
A: Continental Congress on July 4, 1776.

Q: Who wrote the Declaration of Independence?
A: Thomas Jefferson was the primary writer. Roger Sherman, Benjamin Franklin, Robert Livingstone and John Adams also were members of the committee charged with writing the Declaration of Independence and revisions.

Q: By what title did the Continental Congress call the Declaration of Independence?
A: The Unanimous Declaration of the Thirteen United States of America.

Q: How many people signed the Declaration of Independence on July 4, 1776?
A: Two

Q: How many signatures are on the Declaration of Independence?
A: 56

Q: The first 10 Amendments to the Constitution are familiarly known as?
A: The Bill of Rights

Q: What do the colors on the flag stand for?
A: There is no record stating why red, white, and blue where chosen for the flag.

Q: The dollar amount of all U.S. fireworks imported?
A: $211 million

Q: Estimated number of Fourth of July cookouts?
A: 150 million

#2 – Picnic Safety Tips
If you’re planning a picnic this Fourth of July, take care that you’re following these safety tips as provided in an article by whatscookinginamerica.net. Click on the link to read the entire article, otherwise here’s a synopsis:

A. As always, wash hands and work areas before preparing food.

B. Cook foods in plenty of time to thoroughly chill them in shallow containers in the refrigerator.

C. Have enough coolers with ice or frozen gel packs and pack foods right from the refrigerator into the coolers.

D. Don’t put the cooler in the car trunk; Carry it inside an air-conditioned car. At picnics, keep the cooler in the shade and keep the lid closed. Replenish the ice if it melts.

E. Use a separate cooler for drinks so the one containing the food won’t constantly be opened and closed.

F. Find out if there’s a source of safe drinking water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Cross-contamination during preparation, grilling, and serving food is a prime cause of food borne illness.

G. Pack raw meats, poultry, or seafood on the bottom of the cooler.

H. If you plan on getting takeout foods such as fried chicken, eat them within an hour of pick up.

I. Do not partially grill extra meat or poultry to use later.

J. Don’t put the cooked items on the same platter which held the raw meat.

K. Two Hour Rule. Don’t leave perishable food un-refrigerated for more than two hours.

L. Discard leftovers.

#3 – Patriotic Flower Pots
Buy red, white, or blue flower pots and plant them with red geraniums, blue salvia, and white petunias or any other combination of red, white, and blue summer annuals. Purchase some patriotic-colored, wide, wired ribbon at your local crafts store. Plant the flowers, tie the ribbon in a bow at the front of the pot, and place pots wherever you need a pop of patriotic color that will last all summer long.

#4 – Patriotic Drink
The secret to creating a red, white, and blue multilayered drink is finding beverages with different sugar contents, so says an article in Disney Family Fun. Beverages with more sugar, like fruit juices, are denser and are poured first. The second layer the article suggests would be something like an athletic beverage and the top layer, which would have the least amount of sugar, would be a diet drink. The following recipe from the article is for a children’s patriotic drink, but think of all the possibilities for adult drinks!

Ingredients:
Ice cubes
Cranberry juice
Wild Berry flavor Gatorade Fierce
Diet 7-Up

Instructions:
1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.
2. Very slowly add a beverage that contains less sugar — in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube — not directly into the other drink — to keep them from mixing.
3. Use the same technique to add a layer of Diet 7-Up.

#5 – Freedom
Freedom has its life in the hearts, the actions, the spirit of men and so it must be daily earned and refreshed – else like a flower cut from its life-giving roots, it will wither and die.
Dwight D. Eisenhower

Have a happy and safe Fourth of July weekend!

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The Three O’s Salad: Orange, Onion, and Olive

Posted in Recipes, Travel, tagged , , , , , , on June 28, 2010| 1 Comment »


Summer’s heat has definitely arrived and the thought of being cooped up in a warm kitchen slaving over meals is enough to make me want to eat salads all summer long. Does the thought of juicy, sweet orange slices sprinkled with thinly sliced red onions and salty green olives sound refreshingly good? I recently had a salad in Greece with all those ingredients and came home with the desire to duplicate the sweet-saltiness of this colorful dish. Searching some of my Mediterranean food cookbooks, I came up with a good basic recipe that only needed a few slight changes. For the salad dressing I used an olive oil that had been infused with the peels of blood oranges and I added the frozen orange juice concentrate to thicken, sweeten, and flavor the dressing. Plating the oranges on a bed of fresh spring greens instead of directly onto the platter made it a more substantial and nutritious salad.

Orange, Onion, and Olive Salad
Adapted from Williams-Sonoma: Essentials of Mediterranean Cooking

Salad Ingredients:
4-5 navel oranges
1/4 small red onion, thinly sliced (plus or minus depending on your liking of onions)
1/2 cup olives, cut in half and pitted (I prefer green)
1 tablespoon chopped fresh Italian parsley
Mixed salad greens, optional

Dressing Ingredients:
Juice of 1/2 lemon
1/4 tsp ground cinnamon
1/8 tsp salt
1/8 tsp freshly ground pepper
3 T frozen orange juice concentrate
2 T Extra Virgin Olive Oil (infused with the essence of oranges, if possible)

Makes 1/2 cup of dressing.

Directions:
1. To slice the oranges stand one on a cutting board with the stem end up and the navel end down. Using a sharp knife, slice off the “north and south polar caps” of each orange so it has a flat base. Now cut “longitudinally” downward to cut both the peel and pith (white membrane) away from the orange, making sure you are following the contour of the fruit. Cut each peeled orange crosswise into 1/2-inch thick slices and save any juice that accumulates on the board.

2. Make the salad dressing by mixing the orange juice collected from the cutting board with the rest of the dressing ingredients, except for the extra virgin olive oil. Now whisk in the oil. Set aside.

3. Place mixed spring greens on a serving platter. Arrange orange slices on the bed of greens. Sprinkle the onion slivers over the oranges.

4. Scatter the olives over the oranges and drizzle with the dressing. Let sit at cool room temperature for 10-15 minutes for flavors to blend. Sprinkle with parsley and serve at once.

Serves 4-6

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Basil, Sage, Rosemary, and Thyme

Posted in Gardening, In The Kitchen, Recipes, tagged , , , , , , , on June 23, 2010| Leave a Comment »

Having already documented in my post “Living Off the Fat of the Land” my inability to grow vegetables of any quantity and quality, I’ve decided to focus my “need-to-grow-something-edible” on my herb garden. Rosemary is the king in my garden, and it’s too bad that one cannot survive on it alone, because a little 4-inch container planted in my yard has grown into a grand piano-sized bush. Does anyone need any rosemary? Besides rosemary, I also grow tarragon, lavender, oregano, sage, mint, chives, basil, thyme, dill, nasturtium, and lemongrass. And although it is not an herb, I have a kaffir lime tree whose leaves are used to flavor Southeast Asian dishes.

Pretty much all the herbs I grow are perennials. The only annuals I need to replant each year are dill and basil. Perennial herbs are like weeds – they may die off in the winter, but they come back again. That’s why I like them! A word of caution about a particular perennial herb, though. Because mint is invasive, it is best to plant it in a container unless you want it to take over your yard.

Many of the herbs I grow can be propagated in water. Mint, basil, sage, thyme, rosemary, oregano, and lemon grass should all form roots if you cut a 4 to 6 inch long piece of the herb, remove all the leaves from the bottom, and place the cutting in a glass or jar of water. Place the glass in a semi-shady location or where it will receive indirect light and change the water every day or two. The cutting should start setting roots in a few days and will be able to be transplanted carefully into the garden within one to two weeks. I’ve even had success rooting basil and lemongrass purchased at the market. On my kitchen counter I have a row of little vases lined up holding herb cuttings. They’re rooting and decorating my kitchen at the same time.

Here’s a simple and fragrant rice pilaf recipe that utilizes fresh rosemary sprigs. I’ve made it when I’ve needed a flavorful rice dish that wouldn’t detract from the main course.

Rice Pilaf
(Adapted from a Food Network Kitchen recipe)

Ingredients:
3 T butter
1 shallot, thinly sliced or chopped
1 to 1-1/2 tsp salt
Freshly ground black pepper
2 cups long grain rice (basmati is good)
3 cups chicken broth
1 bay leaf
1-2 sprigs fresh rosemary

Directions:
In a medium saucepan over medium-low heat, melt the butter and the shallot. Season with salt and pepper and cook until the shallots are soft. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until lightly toasted, stirring occasionally, but being careful not to let the rice burn – about 5 minutes. (Note: At this point, if desired, the rice can be transferred to a rice cooker to which the broth, bay leaf, and rosemary sprigs can be added).

To the saucepan of rice, stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. It is better to refrain from removing the lid and taking a peek during this steaming period. Remove the pan from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork before serving.

Makes about 5 cups of rice.

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No Ordinary Turkey Burger

Posted in Health, In The Kitchen, Recipes, tagged , , , , , on June 21, 2010| Leave a Comment »

The Oprah Show was playing in the background, as I sat at my kitchen table with a stack of cookbooks trying to gain some inspiration for dinner. I was on a quest to find something different for dinner that was reasonably simple to prepare, did not require a ton of ingredients, and was on the healthier side. Then I heard Oprah say, “I believe [it] may be the best turkey burger in the entire world.” I thought to myself, “Good turkey burgers? Is there such a thing?” Because they lack a significant amount of fat, I was under the impression that turkey burgers were dry and flavorless unless you added back a lot of “bad” stuff. Oprah brought Jeff O’Neill, the chef from Donald Trump’s private club Mar-a-Lago, on her show to prepare the burgers on stage. His turkey burgers looked juicy and had ingredients that were different from other burgers. I sped off to the market to pick up a few ingredients and zipped back home to test the recipe and to find out if Oprah’s praise for these burgers was deserved or not. They did not disappoint and they are among my daughter’s friends’ favorites when they come to visit.

Mar-a-Lago Turkey Burgers

Ingredients:

1/4 cup thinly sliced scallions

1/2 cup finely chopped celery

3 Granny Smith apples, peeled and diced

1/8 cup canola oil

4 pounds ground turkey breast

2 Tbsp. salt

1 Tbsp. black pepper

2 tsp. Tabasco® chipotle pepper sauce

1 lemon, juiced and grated zest

1/2 bunch parsley, finely chopped

1/4 cup Major Grey’s Chutney, pureed

Directions:

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serves 8.

Linnell’s Notes: I never add the full 2 tablespoons of salt, however, my taste buds have adjusted to a lower sodium diet. Also, depending on how chunky the chutney is, sometimes I puree it and sometimes I don’t. I also play with the amounts of apple, celery and green onion. If I have a bit more than the required measurements leftover, such as a few slices of apple, half a celery stalk or a green onion, I go ahead and add them. The last time I made these I only had 2 pounds of ground turkey and I made at least six patties. My husband usually grills the burgers for 4-5 minutes on each side and not the 7 minutes mentioned in the instructions. Of course, this is all a function of how thick you make your patties.

Enjoy this great recipe!

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Orecchiette Pasta Salad

Posted in Recipes, tagged , , , , , , on June 14, 2010| Leave a Comment »

There’s a wonderful little bakery and cafe not too far away from my home that serves an interesting Mediterranean-type pasta salad that I order every time I’m there.  There’s a subtle sweet, spicy, and salty juxtaposition of flavors in the salad dressing that has had me playing detective trying to dissect its complexity.  I’ve been playing around with ingredients and I think I’ve got it pretty close to the original salad now –  but knowing me, I will continue to tweak this recipe long after this post is printed!

This recipe uses orecchiette, which is a kind of pasta typically made in Puglia, a region of Southern Italy. In Italian, “orecchio”, means ear, and the suffix “etto” means small. If the thought of “small ears” on your plate creates a bad visual for you, then think of this pasta as resembling “small hats” instead! These slightly domed ovals have centers that are thinner than their rims, creating dense and somewhat chewy pasta. Orecchiette is perfect for pasta salad, because it’s sturdy enough to be tossed around and it catches and holds the tantalizing dressing.

Here’s my basic recipe for Orecchiette Pasta Salad. It’s the type of recipe that is adaptable to many variations. Here are some of my ideas for variations:

*Add some citrus into the dressing
*Toss in some cubed or crumbled feta cheese
*Substitute sweet golden raisins for the currants
*Toss in some thinly sliced prosciutto

My Orecchiette Pasta Salad:
Note: The amounts listed for the ingredients can be easily reduced or added upon depending on taste.

Salad Ingredients:

1 pound of orecchietta
12 ounces sweet grape or cherry tomatoes, halved lengthwise
2/3 cup red onion, chopped
1-1/4 cup Kalamata olives, halved lengthwise
2/3 cup currants
2/3 cup pine nuts, toasted
Bunch of basil, chiffonade leaves

Dressing Ingredients:

3/4 cup extra virgin olive oil
1/4 tsp ground cumin
3/4 – 1 tsp curry powder
1/4 -1/2 tsp freshly ground black pepper
½ tsp sea salt
¼ tsp season salt
¼ tsp paprika

Directions:

  1. Following the package directions, cook the orecchiette until al dente. While cooking make sure you stir the orecchiette frequently to prevent the pieces from “nesting” into each other and forming doughy globs. Drain in colander.
  2. Make salad dressing by whisking all salad dressing ingredients into a small bowl. Set aside for flavors to meld.
  3. Slice olives and tomatoes and set aside.
  4. Chop red onion and set aside.
  5. Lightly toast the pine nuts in a heavy frying pan, making sure to keep an eye on them constantly – the oil in them can burn quickly. Let cool.
  6. Rinse the basil leaves and blot them dry. Chiffonade the basil leaves by stacking the leaves, rolling them lengthwise (like a cigar) and then cutting them crosswise into long, thin strips. Set aside.
  7. Put the cooked orecchiette in a large bowl. Add the rest of the salad ingredients except for the basil.
  8. Whisk the dressing again and then pour it into the salad ingredients. Toss all together. Sprinkle the basil on top and gently toss again.

This salad will taste better the next day after the flavors have a chance to blend and soak in. It is best served at room temperature.

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