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Home
Contact Us
OLCA
RRA Info
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
The History of Roaming Rock Shores
Amenities
Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
Culverts
Documents & Forms (all)
All Forms
Bylaws
Rules & Regulations
Covenants & Restrictions
Maps
Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
Friends and Neighbors
Golf Club
Pickleball Club
Polar Bear Club
Quilting Group
Shores Hold’Em
STARS Club
Water Exercise Group
Yoga Club
Calendar
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Lake Management
Lake Management Topics
LMC Articles (All)
LMC Updates
LMC Management Plan
LMC Goose Deterrence
LMC Treatment Updates
LMC Best Practices
LMC Algae Concerns
LMC Testing Results
LMC General Information
Dredging Operations
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
Village Hall
Dam
Zoning/Building Dept
Utility Dept
Police Dept
Basil Parmesan Pasta Salad
January 15, 2016
Uncategorized
Edit
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
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
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
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
Servings:
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.
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Chiparelli Salad
January 14, 2016
Uncategorized
Edit
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
head
lettuce
(I use equal amounts of iceberg and romaine )
1
sweet onion
slice thin (you can also use red onion)
2
tomatoes
( for ease of storage and travel I used Grape tomatoes)
2-3
hardboiled eggs sliced
1
jar
Tuscan peppers
(I use Pepperoncini) or Black olives
Dressing
1/4
c
red wine vinegar
3/4
c
salad oil
1/2
c
Romano cheese
(grated not shredded)
1/2
c
Parmesan cheese
(grated not shredded)
2
tbsp
sugar
or equal amount of sugar substitute
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
head
lettuce
(I use equal amounts of iceberg and romaine )
1
sweet onion
slice thin (you can also use red onion)
2
tomatoes
( for ease of storage and travel I used Grape tomatoes)
2-3
hardboiled eggs sliced
1
jar
Tuscan peppers
(I use Pepperoncini) or Black olives
Dressing
1/4
c
red wine vinegar
3/4
c
salad oil
1/2
c
Romano cheese
(grated not shredded)
1/2
c
Parmesan cheese
(grated not shredded)
2
tbsp
sugar
or equal amount of sugar substitute
Servings:
Instructions
Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.
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Orzo Salad w Tomatoes, Feta and Green Onions
January 14, 2016
Uncategorized
Edit
Submitted by: Pam Hoover Lot # 2262
Ingredients
Print Recipe
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
Servings:
Submitted by: Pam Hoover Lot # 2262
Ingredients
Print Recipe
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
Servings:
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.
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