Tomato Basil Relish
Ingredients:
· 1 package of Pomi Chopped tomatoes
· 1/3 cup finely chopped basil (loosely packed)
· 1 tablespoon of extra-virgin olive oil
· Salt
· Pepper
Directions:
· Toss all ingredients together two hours before serving. Set aside or refrigerate
Bean Salsa
Ingredients:
· 1 can black beans (all beans drained and rinsed)
· 1 can black-eyed peas
· 1 can yellow corn
· 1 cup celery chopped
· 1 medium red onion chopped
· ½ cup banana peppers or yellow pepper chopped
· Dressing
· ¾ c. olive oil
· ½ c. cider vinegar
· ½ c. sugar
Directions:
1. Dissolve sugar in oil and vinegar over low heat
2. Let cool and pour over bean mixture
3. Let sit over night or for a few hours
4. Drain oil mixture and serve alone or with tortilla chip
Orzo Pasta Salad
Ingredients:
· 1 lb. of Orzo Pasta
· 1 pint cherry or grape tomato cut in half
· Red roasted peppers chopped (optional)
· Feta cheese crumbled (1 pkg is enough)
· Fresh basil chopped
· Olive oil
· Salt and pepper to taste
· Tablespoon of grated or finely chopped garlic
Directions:
1. Boil pasta in salted water, drain
2. Top with generous amount of oil and stir
3. Once cooled, mix in other ingredients, salt and pepper to taste
Couscous Salad
Ingredients:
- Couple cups of water
- 1 teaspoon extra-virgin olive oil
- 1 cup uncooked couscous
- 1 cup cherry tomatoes, chopped
- Almost a can of olives (kalamata or whatever you’ve got)
- A few tablespoons of parsley
- 4 ounces feta cheese, crumbled
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
Whisk all ingredients in a small bowl and set aside.
Directions:
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Mushroom and Pea Rissoto
Ingredients:
1 cup of Arborio Rice
1 package of mushrooms from S+S (blue container
1 bag of frozen peas
½ cup of grated cheese (Romano) (about)
Salt
Pepper
Garlic powder
Directions:
· Put two cups of water into a medium size pan used for cooking pasta. Put burner on medium heat, with a little salt in the water and wait for it to boil. While waiting get a sauce pan and fill it with water, and put it on medium.
· Put olive oil on the bottom of a small fry pan with medium heat. After about a minute of two add the mushrooms and peas to the pan and add salt, pepper and garlic powder. Let it cook while making the risotto. Stir every 5 minutes or so.
· Add the cup of rice, and mix, so it doesn’t stick to the bottom of the pan. While mixing water add a coffee worth of water to the pan every couple of minutes
· Continue adding more water while stirring every couple minutes for25 minutes
· After your done adding water continue to stir the rice and water until most of the water is gone, and it begins to get sticky and heavy to stir for 5 minutes.
· Turn the heat off the stove and add the grated cheese to the pan, stir until the cheese melts
· Add the mushrooms and peas, and stir it all together.
Other toppings for risotto:
· Dried sausage, roasted red peppers, olives
· Squash, onions and mushroom
o Buy one fresh squash and chop it, boil in pan with about as much water needed for a pound of pasta
o Strain it in the sink, put in bowl and season with salt, pepper, garlic powder and basil
Pasta with Mushrooms and Eggplant
Ingredients:
· 1 package of Pomi Chopped Tomatoes
· Chopped Garlic
· 1 onion
· Basil for seasoning
· Salt and pepper
· 1 Package of mushrooms in blue container at S+S
· 1 eggplant (if you want it)
· Olive Oil
Directions:
· Cover bottom of large fry pan with olive oil on medium heat
· Chop the onion and add it with a teaspoon of garlic to the bottom of the pan and allow it to cook for 2 minutes
· Lower heat to medium low and add Pomi tomatoes and mushrooms
· Season with salt, pepper and basil
· Let cook for 1 -1 ½ hours on medium-low heat with a cover on until last 20 minutes
Chicken Cacciatore
Ingredients:
· 2 containers of Chopped Pomi Tomatoes
· 1 container of mushrooms with blue container from S+S
· 3 or 4 Tyson Chicken breasts from Sam’s
· 1 ½ small onions, or 1 big one
· Salt
· Pepper
· Chopped garlic
· Basil
Directions:
· Get a large pan for the oven and add chicken broth, water or OJ to the bottom of it, put the chicken breasts on top of it and season them with Salt, Pepper and basil
· Cover with aluminum foil and cook at 350 for 1 ½ hours
· While chicken is cooking get a large frying pan and coat the bottom with oil
· Chop up the onions and add to the bottom of the pan with the chopped garlic and let them cook for about 5 minutes on medium heat
· Add the Pomi sauce to the pan and lower heat to medium-low
· Put alot of basil and a good amount of salt and pepper, stir the sauce every once in a while, and do not cover the pan
· After sauce cooks for about ½ hour add chopped mushrooms and let it cook until the chicken is done on medium low heat
· Take chicken out of the oven and out of the pan you cooked it in and put the sauce on top of the chicken
