Heather’s 4th of July Recipes
Here are several of the recipes Heather McPherson was talking about this morning for various 4th of July salads:
Cuisiniers Catered Cuisine & Events’ (Winter Park) Pasta Salad Dressing
| Yield: 1 quart. 3 cups Hellmann’s mayonnaise 1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar 1 tablespoon Dijon mustard 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons oregano 1 tablespoon freshly chopped basil 1 tablespoon freshly chopped garlic 1 rib of celery, cut into small dice 1 cup chopped canned artichoke hearts canned 1/2 cup dried scallions 1/2 cup Parmesan cheese 1. In a large bowl, whisk all ingredients to combine. 2. Adjust any of the seasonings to taste and refrigerate until ready to use. Recipe note: This delicious dressing can be blended with your favorite cold pasta — especially tortellini.
Apricot Pasta Salad Yield: 4 servings. 4 ounces corkscrew pasta, cooked and cooled 6 fresh apricots, pitted and quartered 1 whole chicken breast, cooked and shredded 2 small zucchini, julienned 1 red bell pepper, julienned 1 tablespoon freshly chopped basil Apricot basil dressing: 2 fresh apricots, pitted 2 tablespoons white-wine vinegar 1 tablespoon sugar 1/4 cup olive oil 1 tablespoon freshly chopped basil 1. For dressing, combine apricots, 2 tablespoons white-wine vinegar and 1 tablespoon sugar in blender and whirl until blended. With blender running, slowly add 1/4 cup olive oil until thick and smooth. Stir in 1 tablespoon chopped fresh basil. 2. Combine pasta, apricots, chicken, zucchini, bell pepper and basil. Toss with dressing. |
NATURE’S TABLE’S TOMATO-BASIL TORTELLINI Yield: 4 servings.
1 pound cooked tortellini (tri-color preferred)
2 medium tomatoes, cored and cut into small wedges
1 cup crushed tomatoes
1/2 cup sour cream
1/2 cup grated Romano cheese
2 tablespoons canola oil
1/2 cup fresh basil leaves
Lettuce leaves and additional tomato wedges
1. To make the sauce, fill the work bowl of a blender with crushed tomatoes, sour cream, grated Romano cheese, canola oil and basil leaves. Process until smooth and ingredients are thoroughly combined.
2. Core whole tomatoes and slice into small wedges. Combine with cooked tortellini in a large mixing bowl.
3. Pour sauce into large mixing bowl. Fold ingredients gently until pasta and tomatoes are coated with sauce. To serve, spoon mixture on top of lettuce leaves and additional tomato wedges.
Pesto
Yield: About 1 cup.
2 large cloves garlic, sliced
1/4 cup toasted pine nuts
2 cups fresh basil leaves
1/2 cup good-quality olive oil
1/2 cup grated Reggiano Parmesan cheese
Coarse salt and freshly cracked black pepper to taste
1. Pound garlic with nuts in mortar to make paste. Add basil by small handfuls, continuing to pound and grind in mortar. Add oil as needed with the leaves as you work the paste.
2. When leaves are ground, stir in remaining oil and cheese and season to taste. The consistency will be pastelike with lots of texture.
Recipe note: you can use chicken or vegetable broth for half the oil if you want.
How to freeze: Spoon a generous 2 tablespoons into ice cube trays. Cover with plastic wrap. Freeze and transfer cubes to sealable plastic bag. Freeze up to six months. Some cooks blend in cheese after thawing, but I have had excellent results both ways.
COUNTRY CLUB OF MOUNT DORA’S PASTA SALAD
Yield: 12 servings.
16-ounce box tri-colored rotini pasta
16-ounce bottle Hidden Valley Ranch Dressing
8-ounce package Sargento Four-Cheese Mexican Cheese Blend
8-ounce package diced ham
1 small sweet onion, diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
4-ounce jar sliced pimentos, drained
3-ounce package real bacon pieces
3.8-ounce can sliced black olives, drained
8-ounce package crumbled feta cheese
1/2-ounce package fresh basil leaves, chopped
1 tablespoon Old Bay Seasoning
Chopped parsley for garnish
1. Cook pasta according to package directions. Drain and rinse under cool, running water. Drain again and transfer to a large mixing bowl.
2. Add the cheese blend, diced ham, onion, bell peppers, pimentos, bacon pieces, olives, feta cheese, basil and Old Bay Seasoning. Top with ranch dressing and toss lightly until all of the elements are thoroughly incorporated.
3. Garnish with chopped parsley and serve.