Tasty and Easy Recipes

Ingredients:
1 6 fresh baby artichokes
1/4 c lemon juice
1/2 lb penne pasta
1/2 c tomato juice
2 TB olive oil
: Juice of one lemon
2 cloves garlic — minced
3 TB fresh parsley
3 TB fresh basil — or 1 tsp.
: dried
1/2 ts salt
1/4 ts black pepper
1/2 c fresh tomato — chopped
1/2 c olives — Kalamata
2 TB capers
1/2 c feta cheese — optional

Method:
1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. 2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne.
Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. 3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food
processor or blender and puree for 30 seconds. 4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

Ingredients:
Dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon (up to 2) Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Salad:
1/2 pound uncooked spiral, shell or elbow pasta
Water for boiling
1 teaspoon olive oil
1/4 pound fresh asparagus
1/4 pound carrots
2 tablespoons capers
1/4 cup chopped fresh parsley

Method:
Combine oil, vinegar, mustard, and salt and pepper to make a dressing.
Cook pasta according to package directions.
While pasta is cooking, slice asparagus lengthwise in quarters, then across in 1-1/2″ pieces. Cut carrots in similar-size julienned pieces. Steam or blanch vegetables for a few minutes.
Drain pasta well. Stir in oil to prevent pasta from sticking together. Combine with vegetables, dressing, capers and parsley. Adjust flavor with more vinegar or salt, and serve warm or at room temperature.

Ingredients:
1 16-ounce package fresh or frozen cheese tortellini
4 ounces provolone cheese, cut into 2″x1/4″ strips
1 11-ounce can corn, drained
1 9-ounce package frozen spinach, thawed, squeezed to drain
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 6-ounce can pitted ripe olives, drained and sliced
1-1/2 cups creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 2-ounce jar diced pimiento, drained, if desired

Method:
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.
In very large bowl, combine tortellini, provolone cheese, corn, spinach, artichoke hearts, and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, garnish with pimiento.