Week of June 30th - FOUR new recipes!

Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing
Original recipe here

Ingredients:

•    1 1/2 pounds fingerling potatoes, halved
•    1 beefsteak tomato, chopped
•    1 15.5-ounce can artichoke hearts, drained and quartered
•    1/3 cup chopped roasted almonds
•    1/4 cup chopped fresh flat-leaf parsley
•    1/3 cup olive oil
•    2 tablespoons red wine vinegar
•    kosher salt and black pepper
•    4 romaine hearts, halved or quartered if large

Directions:

1.    Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2.    Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3.    Serve the dressing spooned over the lettuce and potatoes.

Beef Taco Skillet

Ingredients:

1 lb ground beef
1 can (10 ¾ oz) condensed tomato soup
½ cup Pace Picante sauce
½ cup of water
6 flour tortillas (6”) cut into 1” pieces
½ shredded Cheddar cheese

Directions:
Cook beef in skillet until well browned, stirring often to separate meat.  Pour off fat.  Stir in soup, picante sauce, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.

Halibut With Raw Corn, Green Bean, and Tomato Succotash
Original recipe here.

Ingredients:
•    2 cups halved grape tomatoes
•    1 cup corn kernels (from 2 ears)
•    6 ounces thin green beans, halved crosswise
•    2 tablespoons torn fresh basil
•    1 tablespoon apple cider vinegar
•    1/4 cup olive oil
•    kosher salt and black pepper
•    4 6-ounce pieces boneless, skinless halibut or cod
•    1 tablespoon seafood seasoning (such as Old Bay)
•    corn bread, for serving

Directions:
1.    Combine the tomatoes, corn, green beans, basil, vinegar, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
2.    Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with the seafood seasoning. Cook until opaque throughout, 3 to 5 minutes per side.
3.    Serve the halibut with the succotash and corn bread.

Pasta with Zucchini and Pine Nuts

Original recipe here. 

Ingredients:

1/4 cup pine nuts
3 cloves garlic
8 medium zucchini
3 tablespoons extra virgin olive oil, plus extra for drizzling
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon crushed red pepper
3/4 of a box angel hair pasta
Grated Parmesan to liking

Directions:

Fill a large pot with water to about 1 inch from the top. Place over high heat and let come to a boil. Place a colander in the sink.

Meanwhile, place a small skillet on the stove and add the pine nuts. Turn the heat on to medium. Stir or shake the nuts often until lightly toasted, 3 to 5 minutes. Remove from heat.

Chop the garlic. Wash the zucchini then trim the tops and discard. Slice the zucchini into thin rounds.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the zucchini and, using tongs, stir into the garlic. Cook the zucchini, stirring often, until very tender, 12 to 15 minutes. Season with the salt, black pepper (about 12 turns on pepper mill), and the red pepper. Stir in.

Cook the pasta according to the package directions.

Drain the pasta then put into a large serving bowl. Pour the zucchini over the top and drizzle with extra olive oil (if you like). Sprinkle the Parmesan and pine nuts and grind some more pepper on top, too.