Bowtie Pasta Salad
Submitted
by: PrayingBear |
1/4
(16 ounce) package bow tie pasta
1/2 green onions, chopped
1/4 (6 ounce) package Feta cheese, crumbled |
2 tablespoons balsamic vinegar
1 tablespoon extra virgin Olive oil
1/2 cup chopped fresh tomato |
| Bring a large pot
of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain and place in ice water until
cool. Toss pasta with onion, feta, balsamic, olive oil and
tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Makes 2 servings. |
Cobb Salad Sandwich
Submitted
by: Ginadapooh |
2 tablespoons reduced calorie blue cheese salad
dressing
4 slices turkey breast slices
2 slices bacon, cooked |
4
slices romain lettuce
1 whole tomato, sliced
4 slices bread |
| Toast bread.
Spread one side of each slice of toast with 1/2 tablespoon blue
cheese dressing. On one slice of toast layer 2 slices trukey, 1
slice bacon, 2 slices lettuce, and 1/2 tomato. Top with anoter
slice of toast. Reapeat for second sandwich. |
Broiled Marinated Tofu
Sandwich
Submitted
by: Merribuck |
12 ounces firm tofu (Chinese-style)
1/2 teaspoon each ground cumin, chili powder and dried oregano
1/4 cup Olive oil
1 medium clove minced garlic
1/4 cup white wine vinegar |
1/4
cup dry white wine
4 thick slices whole wheat bread, lightly toasted
Chili Mayonnaise (see below)
sliced tomato, washed arugula and, optional: slices of red onion
salt and freshly ground black pepper |
Cut tofu into
1-inch thick slices. Drain. Set them on a sheet, cover with
another baking pan or cookie sheet and weight down with
something heavy; drain for at least 1/2 hour to remove excess
water. In a small cast iron skillet toast cumin, chili and
oregano until they emit a lovely aroma. Remove to a nonreactive
saucepan and add olive oil, garlic, vinegar and white wine.
Bring to a simmer. Transfer drained and weighted tofu to a
ceramic or glass dish and pour marinade over tofu. Cover with
plastic and refrigerate for a day at least or, for up to 3 to 4
days. Preheat the broiler. Remove marinated tofu, pat dry and
broil, about 6 inches away from the heat until crispy on each
side. Spread bread with mayonnaise; slice tofu in half to make
1/2-inch slices and set over mayonnaise. Top with tomato,
arugula and onion if you wish. Spread second slice of toasted
bread with chili mayo and cover sandwich. Yield: 2 servings.
Chilli Mayonnaise
(Recipe Courtesy of Michelle Urvater)
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
small clove garlic, minced
White wine vinegar to thin if needed
salt and pepper to taste
Combine all of the ingredients. Yield: 1 cup. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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