Summer Favorites: Orecchiette Puttanesca

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!

Summer Favorites: Sauerkraut Salad

From Patti and John: 


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

Green pepper


Cider vinegar



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.

Summer Favorites: Squash Appetizer

From Patti and John: 


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



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…)

Summer Favorites: Cucumber Soup with Seared Tuna Tartare

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



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.