8 radishes, washed, sliced in thin rounds
4 scallions, sliced in thin rounds
2-3 tablespoons fresh lemon juice, more to taste
3/4 cup light mayonnaise
1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel
cayenne pepper, a dash
3 tablespoons fresh parsley, chopped
3/4 lb conchiglie (shells) or fusilli (screws)
Set pasta water to boil.
Cook the shrimp as per instructions on package. Do not overcook. Remove from heat, drain and allow to cool.
Prepare radishes and scallions.
Meanwhile, cook the pasta. Drain when al dente. Rinse with cold water to stop cooking process and prevent from sticking. Drain again.
Place the pasta in a large serving bowl.
Mix in the mayonnaise, the lemon juice, salt and pepper. Add the rest of the ingredients and toss, mixing well. Sprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce.
Place in refrigerator for an hour or more.
1 box uncooked penne
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes — (1/4 to 1/2)
1 cup reduced-sodium — fat free chicken broth
1 pound fresh mustard greens — or collard greens, washed, trimmed and cut into large bite-sized pieces
15 ounces cannellini beans — (1 can) rinsed and drained, (or other white beans)
Kosher salt and freshly ground black pepper to taste
To serve: — Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Makes 6 main dish servings.
3 cups uncooked bow tie pasta
3 cups fresh broccoli florets
1 pound peeled and deveined cooked medium shrimp
2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided
1/3 cup grated Parmesan cheese
In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.
Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through.
Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.
Yield: 4 servings.
1 summer squash
1 red bell pepper
1 green bell pepper
1 portebella mushroom
1 vidaila onion
Mac and Cheese:
1 lb. penne, large elbows or shells
4 cups milk
16 ounces Extra Sharp Cheddar, grated (about 4 cups)
8 tablespoons (1 stick) butter
1 cup of Panko bread crumbs
8 tablespoons Unbleached All-Purpose Flour
1 teaspoon dried basil
1 teaspoon dried thyme
For the vegetables: Slice the zucchini and squash lengthwise into 1/4 inch thick slices. Stem the peppers and cut off the tops and bottom, cut into quarters lengthwise and remove seeds and veins. Clean the portebella mushroom. Peel the onion and cut into 1/2 thick slices.
Place all the vegetables into a bowl and drizzle with olive oil and toss gently to coat. Add salt and pepper and toss gently.
Grill the vegetables over a charcoal or gas grill for 10 to 15 minutes turning two or three times. When the vegetables are tender and have nice slightly charred grill marks, remove from the grill.
Coarsely chop the vegetables, cover and set aside.
Use any of your favorite vegetables in this Grilled Vegetable Mac and Cheese recipe. You can also roast or sauté the veggies instead of grilling.
For the Mac and Cheese: Preheat oven to 375°F.
Cook noodles until al dente, drain, place in a large bowl and set aside.
Melt the butter in a heavy-bottomed pot or saucepan over medium heat and whisk in the flour, a little at a time, until well blended. Continue stirring, letting it cook for a minute or two. Slowly add the milk and keep whisking for another 2-3 minutes. Add the cheese and stir with whisk or spoon until it melts and is blended into the mixture. Adjust the heat to low. Add the herbs and cook while stirring for 3 or 4 minutes. When the sauce is done, add about half of it to the pasta and mix well. Add the grilled vegetables and the other half or so of the cheese sauce and mix again.
Place the pasta/vegetables/cheese mixture in a lightly greased 13 x 9 inch baking dish. Top with the breadcrumbs until the top of the pasta is lightly covered. Bake for 20 to 25 minutes or until it is hot and bubbly.
Makes 12 servings