Balsamic Marinated Tomato and Mozzarella Salad

Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Instructions
  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.

Basil Parmesan Pasta Salad

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Corn, Tomato and Basil Salad

Submitted By: Christine Griffin Lot # 2266
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Submitted By: Christine Griffin Lot # 2266
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Instructions
  1. 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.
  2. 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

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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  1. Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
  2. 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.
  3. Mix mayo, blue cheese, vinegar and mustard.
  4. In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
  5. Spread cheese mixture on toasted bread then top with steak mixture.

Orzo Salad w Tomatoes, Feta and Green Onions

Submitted by: Pam Hoover Lot # 2262
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Submitted by: Pam Hoover Lot # 2262
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Instructions
  1. Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
  2. 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.
  3. 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.
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Roaming Shores, OH
June 17, 2019, 10:50 pm
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