W H A T'S COOKING
1 8 4 JUNE2008 BETTER HOMES AND GARDENS
MOST OF SUMMER
DEVILED EGGS
Change up this classic summer side dish.
VID EO O NLIN E A T BH G.CO M /D EVILED EGGS
GREEK PASTA SALAD
T h e fr e s h h erb s, veg e ta b le s, a n d o liv e s th a t
c h a ra c te rize G re ek c u isin e are to sse d w ith
p a s ta in th is s p r ig h tly sa la d . F e ta ch eese
g iv e s it a ta n g y fin is h .
PREP:40MIN. CHILL:2T024HR.
12
oz. dried mostaccioliorpenne
(about 4 cups uncooked)
2
cups cherry tomatoes, quartered
1
medium cucumber, halved
lengthwise and sliced
4
green onions, sliced
K3
cup pitted kalamataolives, halved
y-2.
cup olive oil
y-i
cup lemon juice
2
Tbsp. snipped fresh basil or
2tsp. dried basil,crushed
2
Tbsp. snipped fresh oregano or
2tsp. dried oregano,crushed
1
Tbsp. anchovy paste (optional)
4
to 6 cloves garlic, minced
Y
4
tsp. salt
X4
tsp. ground black pepper
1
cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
1
. Cook pasta according to package
directions. Drain in a colander. Rinse with
cold water; drain again.
2
. In a large bowl toss together the cooked
pasta, tomatoes, cucumber, green onions,
and olives.
3
.
In a screw -top j ar com bine the olive oil,
lemon juice, basil, the
2
tablespoons
oregano, anchovy paste Of using), garlic,
salt, and pepper. Cover and shake well.
Drizzle over pasta m ixture; toss to coat.
4
. Cover and chill in refrigerator for at
least 2 hours o r up to 24 hours. To
serve, add feta cheese; toss. Sprinkle
fresh oregano leaves,
m akes
12
t o
16
SIDE-DISH SERVINGS.
EACH SERVING
231 ca l,1 2 g fa t (3gsat.
fa t), 8 m gchol, 2 0 0 m g sodium , 26 g
carbo, 2 gfiber, 6 gpro. D aily Values: 8%
v it.A , 18% vit. C, 7% calcium, 7% iron.
GREEN BEAN SALAD
PREP: 10 MIN. COOK:5 MIN.
STAND: UP TO 30 MIN.
12
oz. fresh green beans,trimmed
Vz
cupfresh parsley,coarsely chopped
4
green onions,sliced
2
stalks celery, chopped
2
Tbsp.oliveoil
2
Tbsp. lime juice
Lime wedges (optional)
QUICKSALADSTOTRY
■ GARDEN PASTA T04CUpSC00ked
pasta, add a cupful of steamed
asparagus pieces and green peas,and
ample pinchesofsnippedchives,
mint, and dill. Hit with a squeeze of
lemon juice and extra vi rgin ol ive oil.
■ CURRY BEAN Throwtogether two
cans ofgarbanzo beans (chickpeas), a
handful of shredded carrots,sliced
green onion,chopped red pepper,
and afe w halved grapes. Toss i n a
dressing of plain yogurt with
generous dashes of curry powder, a
spoonful of honey,andtouch of
cayenne pepper.
1. In a 2-quart microwave-safe dish add
green beans and
2
tablespoons
w ater.
Cover and microwave on 100% pow er
(high) for 5 m inutes or until tender,
stirring halfway. Drain; rinse w ith cold
w ater and drain again. Transfer to serving
dish. Toss w ith parsley, green onions,
celery, oil, and j uice. Cover and let stand at
room tem perature for up to 30 minutes.
2
. To serve, sprinkle w ith
sa lt
and
p e p p e r;
squeeze lim e w edges over top.
MAKES4
T06SIDE-DISH SERVINGS.
EACH SERVING
96 c a l,7 g to ta lfa t (lg sa t.fa t),
0 m gchol, 134 m g sodium , 8 g carbo, 4 gfiber,
2 gpro. D aily Values:24% v it.A , 36% vit. C,
6% calcium, 8% iron.
