Balsamic Marinated Tomato and Mozzarella Salad

Published January 20, 2016 | By admin

Submitted by: Kathy Maznik Lot # 1933

Ingredients

1/4 c olive oil
1/4 c balsamic vinegar
1/2 tsp salt
black pepper (your decision)
1 garlic clove minced
3 tbsp fresh basil chopped
1/4 c onion chopped
1 1/2 c mozzarella cheese cubes
1 pint grape tomatoes or cherry tomatoes, halved

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Submitted by: Kathy Maznik Lot # 1933

Ingredients

1/4 c olive oil
1/4 c balsamic vinegar
1/2 tsp salt
black pepper (your decision)
1 garlic clove minced
3 tbsp fresh basil chopped
1/4 c onion chopped
1 1/2 c mozzarella cheese cubes
1 pint grape tomatoes or cherry tomatoes, halved

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Instructions

Mix together first five ingredients for dressing and toss in cheese and tomatoes.
Chill until ready to serve.

Basil Parmesan Pasta Salad

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

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Instructions

Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Corn, Tomato and Basil Salad

Published January 14, 2016 | By admin

Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

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Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

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Instructions

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Steak Bruschetta

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

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Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

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Instructions

Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
Mix mayo, blue cheese, vinegar and mustard.
In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
Spread cheese mixture on toasted bread then top with steak mixture.

Orzo Salad w Tomatoes, Feta and Green Onions

Published January 14, 2016 | By admin

Submitted by: Pam Hoover Lot # 2262

Ingredients

1/4 c red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/2 c olive oil
6 c chicken broth
1 lb orzo
2 c cherry tomatoes
7 oz pkg feta cheese cut into 1/2 inch cubes (about 1 1/2 c)
1 c fresh basil chopped
1/2 c pine nuts toasted

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Submitted by: Pam Hoover Lot # 2262

Ingredients

1/4 c red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/2 c olive oil
6 c chicken broth
1 lb orzo
2 c cherry tomatoes
7 oz pkg feta cheese cut into 1/2 inch cubes (about 1 1/2 c)
1 c fresh basil chopped
1/2 c pine nuts toasted

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Instructions

Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.