Tuscan Rice Salad

Original: Epicurious

1 cup Arborio rice or medium grain white rice

¾ teaspoon salt

¼ red wine vinegar

2 tablespoon olive oil (preferably extra-virgin)

1 large egg

1 tablespoon grated parmesan cheese

Nonstick vegetable oil spray

1 cup finely diced cooked pork

1 cup frozen petite peas, thawed

1/3 cup chopped red onion

3 tablespoons chopped fresh Italian parsley

6 large lettuce leaves

1 medium tomato, cut into thin wedges

1. Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
2. Whisk vinegar and oil in large bowl. Add warm and toss to coat.
3. Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and cruds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
4. Stir egg pieces, pork, peas, red onion, and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges, serve at room temperature. 

Mexican Beef Stew - south of the border favorite!

2 pounds beef stew meat

¼ cup flour

1 teaspoon seasoned salt

¼ teaspoon black pepper

¼ cup oil

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) stewed tomatoes

2 (8 oz.) cans tomato sauce

1 crushed large garlic clove

1 teaspoon oregano leaves

1 teaspoon salt

1 teaspoon cumin

3 large carrots

2 ears corn

1 (15 oz.) can garbanzo beans and liquid

1. Combine flour, seasoned salt and pepper.
2. Coat meat with flour mixture. Brown in oil in Dutch oven.
3. Add beef broth, stewed tomatoes, tomato sauce. Garlic, oregano, salt and cumin.
4. Cut onion into 8 wedges and add to stew.
5. Heat to boiling
6. Reduce heat and boil gently 1 ½ hours or until meat is almost tender.
7. Cut carrots and corn into 1 inch pieces. Add carrots, corn and garbanzo beans to stew.
8. Boil gently covered 30 minutes or until meat and vegetables are tender.
9. Serve with warm flour tortillas.

Chicken Salad Sandwiches with Blue Cheese

Original: Bon Appetit. I've made a few adjustments - more blue cheese, a bit less mayo and lettuce on the sandwich. 

6 of your favorite rolls. We prefer whole wheat rolls. 

6 - 8 ounces’ creamy blue cheese. We like a lot of blue cheese. Adjust according to your taste 

2 cups chopped cooked chicken

2/3 cup chopped celery (2 stalks)

1/4 - 1/3 cup mayonnaise. We prefer a smaller amount of Best Foods/Helmans then heavy mayo. 

1/3 cup thinly sliced green onion  - about 1 onion. You can use sweet onion too if you don't have green. 

2 teaspoons fresh lemon juice  - 1/2 lemon

Salt and pepper

Romaine Lettuce-  - it holds up better and provides more crunch 

1. Cut rolls in half horizontally
2. Divide the creamy blue cheese evenly across rolls
3. Combine chicken, celery, mayonnaise, onion, lemon juice, and salt/pepper in a large bowl.
4. Spoon chicken mixture atop roll bottoms
5. Add lettuce to the top 
6. Cover with top halves of rolls
7. Wrap tightly and chill before packing. 

Grilled Tuna with Jicama and Cucumber Relish

1 cup diced peel jicama

1 cup hot house cucumber

½ cup diced red onion

½ cup diced green bell pepper

2 jalapeno chilies, finely chopped

2 tablespoons fresh lime juice

1 teaspoon oriental sesame oil

2 12 oz. tuna steaks (about 1 inch thick)

2 teaspoons soy sauce

1. Combine first 7 ingredients in medium bowl
2. Season to taste with salt and pepper (can be prepared 6 hours ahead, cover and refrigerate)
3. Preheat grill. 
4. Brush tuna with soy sauce
5. Broil 6 inches from heat until just cooked and still pale pink in center, about 4 minutes per side
6. Top fish with relish and serve. 

Red Potato Salad with Onions

5 ½ cups red skin potatoes, cut into ¾ inch pieces

1 ¼ cup dry white wine

6 tablespoons red wine vinegar

4 tablespoons Dijon mustard

3 garlic cloves, minced

1 ¼ cups olive oil

2 red bell peppers, halved, seeded and cut into thin strips

12 green onions, chopped

1 large red onion, sliced

1 ¼ cups Kalemata olives, pitted and halved

¾ cups PacBell chopped sun dried tomatoes

1 cup fresh chopped parsley

1. Steam potatoes, pour wine over and cool.
2. Mix vinegar, mustard, and garlic in bowl. Whisk in oil.
3. Pour over potatoes.
4. Mix in peppers, onions, olives, and tomatoes.
5. Season with salt and pepper, add parsley and toss to combine.
6. Let stand for 1 hour to marinate. 

Summer Chop Salad with Corn, Snap Peas, and Bacon

Salad:

1 ½ cups sugar snap peas, trimmed and cut in half diagonally

1 ½ cups fresh corn kernels (about 2 ears)

½ head romaine lettuce

1 cucumber, peeled, seeded, and diced

1 carrot, peeled and shredded

½ red bell pepper, diced

3 green onions, sliced

5 radishes, thinly sliced

1 cup basil leaves (about 1 oz.) cut into thin strips

6 cherry tomatoes, halved

Mustard vinaigrette

½ cup grated parmesan cheese

½ teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

12 bacon slices, cooked and crumbled

Vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons minced garlic

9 tablespoons olive oil

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

*whisk to combine 

1. Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process.
2. Cook corn in boiling water for 2 minutes; immediately plunge into ice water. Drain both.
3. Chop lettuce into small pieces, place in a large bowl.
4. Add peas, corn, cucumber, and next 6 ingredients; toss with mustard vinaigrette.
5. Mound salad on a large platter and sprinkle with bacon. 

** You can add other favorite veggies too like cauliflower, broccoli, olives etc. Chicken makes it a full meal or leave out all the meat for a veg only dish. 

Spinach, Goat Cheese, and Sausage Lasagna

12 no boil lasagna noodles

1 teaspoon olive oil

1 lb bulk sweet Italian pork sausage

3 cups tomato sauce

3 ½ cups ricotta

4 oz. goat cheese, crumbled

2 eggs, beaten

1 tablespoon chopped fresh basil, or 1 teaspoons dried

1 cup grated parmesan

4 cups raw baby spinach, chopped

1. Place the lasagna noodles in a large bowl and cover with boiling water. Let soften for 15 to 20 minutes.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally for 10 minutes or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce and simmer for about 5 minutes.
3. In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
4. Spread 1 cup of the tomato sauce on the bottom of a 13 x 9 inch pan.
5. Add 1/3 of the softened lasagna noodles on top.
6. Place ½ the spinach on top, pressing down to make a flat layer.
7. Add half the ricotta mixture, spreading it out in an even layer.
8. Top with the sausage mixture and then another 1/3 of the noodles.
9. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta.
10. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan.
11. Preheat the oven to 400* and bake for 45 minutes to an hour.