|
Warm Spinach Salad
French bread or 1 small loaf Boxed croutons 1 box Olive oil 1/2 cup Fresh mushrooms 1/2 pound Red Onion 1 small Fresh mint 1/3 cup Vinegar * 1 1/2 Tablespoons Feta Cheese 6 ounces Salt and pepper to taste * Choose your favorite vinegar Blueberry Peach Crisp
Sliced peaches in light syrup 2 (29 ounce) cans Blueberries, frozen or fresh 2 cups Brown sugar 2/3 cup Flour, white or whole wheat 5/8 cup Cinnamon 3 teaspoons Quick-cooking oats 1 1/2 cups Butter 3 Tablespoons Ice cream 6 servings |
Pasta alla Puttanesca
Garlic 3 clove Shallots 2 medium Olive oil 1/4 cup Canned crushed 2 cans (28 tomatoes ounces each) Fresh basil leaves 3/4 cup Green olives, pitted * 3/4 cup Black olives, pitted * 3/4 cup Tuna ** 3 cans (6 ounces each) Capers 2 Tablespoons Crushed red pepper flakes 1 teaspoon Pasta (your favorite) 1 1/2 pounds Parmesan cheese **** 3/4 pound Salt and pepper to taste * Buy olive sliced if available ** Tuna packed in olive oil is best and use oil to saute the garlic and shallots *** In Italy cheese is not sprinkled on a fish dish, Americans are happy to include it. |