Ingredients
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper
Preparation
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
Saturday, August 27, 2011
Saturday, August 13, 2011
Fresh Peach Dessert
Ingredients
16 whole graham crackers, crushed
3/4 cup butter, melted
1/2 cup white sugar
4 1/2 cups miniature marshmallows
1/4 cup milk
1 pint heavy cream
1/3 cup white sugar
6 large fresh peaches - peeled, pitted and sliced
Directions
1.Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
2.Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
3.Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
4.Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.
16 whole graham crackers, crushed
3/4 cup butter, melted
1/2 cup white sugar
4 1/2 cups miniature marshmallows
1/4 cup milk
1 pint heavy cream
1/3 cup white sugar
6 large fresh peaches - peeled, pitted and sliced
Directions
1.Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
2.Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
3.Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
4.Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.
Sunday, August 7, 2011
Avocado, Tomato, and Mango Salsa
Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
1.In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
1.In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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