Enjoy some delicious recipes!
Program #645Linguine 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.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.