Enjoy some delicious recipes!

Program #645

Linguine with Fresh Tomato Sauce

1 (12-ounce) package dried linguine
4 large tomatoes, chopped
3 tablespoons chopped fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (2 1/4 ounce) can black olives (I use Kalamata olives)
3/4 cup crumbles feta cheese

Cook pasta according to package directions. Meanwhile, combine tomato and next five ingredients. Drain pasta, and place in a large serving bowl. Top with tomato mixture, and sprinkle with olives and cheese. Yield: 6 servings.

Bean Salad with Tuna

1/4 cup chopped fresh parsley
2 tablespoons roasted garlic oil or olive oil
1 tablespoon lemon juice
3/4 teaspoon pepper
1/4 teaspoon salt
2 large garlic cloves, crushed
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can cannellini or other white beans, drained
1 (12-ounce) can albacore tuna in spring water, drained
4 plum tomatoes, chopped
12 Bibb lettuce leaves (about 1 head)
1/2 small purple onion, thinly sliced
Feta with tomato basil (optional)
Freshly ground pepper

Combine first 6 ingredients in a large bowl; stir well. Add beans, tuna, and chopped tomato; toss gently.

Place lettuce on individual serving plates; top evenly with bean mixture. Top with onion slices, and sprinkle with pepper, if desired. Serve immediately at room temperature, or cover and chill.

Yield: 4 servings.

Linda Weiss

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!