Salsa
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1/2 Cup Cooked Corn
1/2 Cup Tomato (chopped)
2 Tblsp. Red Bell Pepper (diced)
2 Tblsp. Green Pepper (diced)
2 Tblsp. Red Bell Pepper |
2 Tblsp. Cilantro
2 Tblsp. Red Wine Vinegar
2 Tblsp. Olive Oil
1 Minced Garlic Glove
1/2 tsp. Cumin
Salt & Pepper to taste |
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Guacamole
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2 Ripe Avacados
4 tsp. fresh lemon juice
1 lg. ripe tomato, seeded and chopped
1 Tblsp. Chooped Red Onion
Salt & Pepper
Dash of Tabasco
Mix and Serve within 3 hours.
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Marinade for
Flank Steak
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2 Tblsp. Soy Sauce
2 Tblsp. Olive Oil
1 Tblsp. Fresh Ginger
1 Clove Garlic
1 tsp. Brown Sugar
Zest of one lemon
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Summer Pasta
Salad
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8 Oz. Magnotto's Freshly made Pasta (al dente)
2 Jars Artichoke hearts (in Oil)
8 thin Asparagus (cut into 1 " pieces)
1 Cup tiny green peas
1/3 Cup Black Olives (pitted) |
1 Tblsp. Olive Oil
2 Tblsp. Butter
1/4 Cup chopped Scallions
2 Cloves Garlic
5 Tblsp. Parmesean Cheese. |
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Melt butter and olive oil add scallions, garlic. Cook 3 minutes.
Add first ingredience and toss with pasta. sprinkle with parmesean
cheese.
* short cut pasta works best, sprials, shells, etc.
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Grilled Vegetables
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Eggplant, Zucchini, Red Onions, Red Bell Peppers, Butternut Squash.
Drizzle vegetables with olive oil and balsamic vineger, toss
lightly. Place on hot grill, blacken/char one side. Turn vegetables,
cook on otherside, remove.Sprinkle with more balsamic vinegar,
add a sprinkle of parmesean cheese if desired.
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