I think this was from Health magazine, but when I searched their archives, I could not find it.

• 1 pound uncookted orecchiette (“little ears”) pasta (we used bow tie)
• 1 tbsp capers
• 1/4 cup pitted kalamata olives, halved (we at least triple this!  🙂  )
• 1/4 cup extra virgin olive oil
• 2 tbsp grated lemon rind
• 3 tbsp fresh lemon juice (too much!!  definitely use less than this to start and add to taste)
• 2 canned anchovy fillets packet in oil, drained
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 pounds plum tomatoes, chopped
• 2 tbs chopped red onion
• 2 tbs chopped fresh basil (and/or oregano)
• 1/2 cup chopped fresh parsley
• 1/2 cup grated fresh parmesan cheese
• We also like to add cubed buffalo mozzerala

Cook pasta according to package directions, omitting salt and fat.  Drain.

While pasta is cooking, combine capers and next 8 ingredients in a bowl.  (capers – pepper)

Return pasta to pan, stir in caper anchovy mixture, tomatoes, onion, basil, and parsley.  Sprinkle with Cheese.  Enjoy!

From Patti and John:

Whole wheat tortillas

Mexican cheese mix

Black beans

Roasted or grilled corn cut off the cob

Roasted or grilled jalapeno peppers, red hot pimento and garlic

Grill the tortillas on one side, flip and add your mixture with the cheese. Fold in half, grill to melt the cheese, cut and serve with guacamole, salsa and sour cream.

From Patti and John: 

 One bag of Sauerkraut, found in the deli or packaged meat area

Green pepper

Onion

Cider vinegar

Sugar

Oil

Black pepper

Celery seed

Drain the kraut well and rinse. Add chopped onion and green pepper. Something red like Vern suggested, pimento and/or red pepper would be good too. Other vegetables added would be good in this salad.

I used maybe a third cup of sugar to same amount of grapeseed oil and 2/3 cup vinegar. Need to adjust the sugar according to your taste.

From Patti and John: 

Sunburst squash or yellow squash cut into ½ thick bite-size sections

Tomatoes

Garlic

Fresh lemon juice*

Herbs; flat leaf parsley, basil, oregano

Black pepper

Cheese, goat or mozzarella

Grill or roast the squash until almost tender. Finely chop the tomatoes and garlic and add lemon juice, herbs and pepper. Refrigerate until ready to serve. Top each squash with a small amount of cheese and using a slotted spoon, top with the tomato mixture. Bake at 350 for about 10 to 20 minutes, depending on your cheese and if your squash was refrigerated for a period of time. I added the lemon juice when I used the goat cheese. I did not use it with mozzarella. Enjoy!

(Note: These were fantastic! Like Bruschetta on Squash…)

We met again for Cooking Club, this time with a theme of “Summer Favorites.”

ooking_club.jpg

Our friend Cole made this for us, without the tuna, a few years back on a trip to the mountains. It may have been from Food and Wine but I’m not sure.

Ingredients (4 servings)

• 1 large european cucumber, peeled, seeded, and coarsely chopped
  • plus 1 tbsp finely diced
• 3/4 cup plain low fat yogurt
• 2 tbsp water
• 1/8 tsp mild cury powder
• 1/8 tsp cayenne pepper (or more for a nice little kick!)
• 3 tbsp fresh lemon juice (we halved this)
• salt and freshly ground pepper
• 1 1/2 lb tuna steak
• 3 tbsp binely diced tomato
• 1 small shallot, minced
• 1 tbsp snipped chives
• 1 tsp finely chopped parsley

In a blender or food processor, puree coarsely chopped cucumber with yougurt, water, curry, cayenne, 1 1/2 tbsp lemon juice. Season with salt n pepper then refridgerate.

Heat 1 tbsp olive oil in small skillet. Add tuna and cook over high heat for 2 minutes, turning once. (Note tartare is supposed to be 100% rare, no??) Cut into 1/4″ dices. Toss with diced cuumber, tomato, shallot, chives, parsley, and 2 tsp olive oil, 1 1/2 tbsp lemon juice. Season with salt and pepper.

Pour soup into bowls, top with tuna mixture.