SA LA D R E D E FIN E D R EC IPE S
M
E E J j K
f f i N
N
E
Aw ard-w inning cookbook author and
T V chef Joanne W eir used her passion
forfresh seasonal cookingto create
these redefined sal ads. “ Salads are a
personal favorite, and there are so
m an yo p tio n s.T h esk y— o rth e
garden— is the lim it” H er upcom ing
book is
W in e C o u n t r y C o o k in g
(Ten
Speed Press, release August 2008).
M INTY PASTA SALAD
W ITH LAMB
PREP: 20MIN. GRILL: 10MIN. CHILL: 2 HR.
5
oz. dried fettuccine
1
Tbsp. extra virgin olive oil
1
tsp.finely shredded lemon peel
1
recipe Mint-Herb Pesto,
right
12
small lambdoubleribchops
3
cupsarugula
1
cupfresh mint leaves
Pine nuts, toasted
1. Cook pasta according to package direc-
tions; drain. Rinse; drain. Transfer to bowl;
toss with oil and lemon peel. Prepare Mint-
Herb Pesto. Add to pasta; toss. Set aside.
(Pasta may be chilled up to
24
hours.)
2. Meanwhile, sprinkle lamb lightly with
salt
and
pepper.
For charcoal grill, place chops on
rack directly over medium coals. Grill,
uncovered,
10
minutes (
145
°F for medium-
rare), turn ing once. (For gas grill, preheat
grill. Reduce heat to medium. Place chops
on rack overheat. Cover; grill as above.)
3. Toss pasta with arugula and mint. Top
with grilled chops; sprinkle with pine nuts.
MAKES 6 SERVINGS.
EACH SERVING
365
cal,
22
gfat (
5
gsat. fat),
53
mgchol,
218
mg sodium,
21
g carbo,
3
gfiber,
21
gpro. D aily Values:
10
% vit.A ,
12
% vit. C,
14
% calcium,
2 9
% iron.
M INT-HERB PESTO
V i
cup lightly packed arugula
V i
cup lightly packed mint
V i
cup lightly packed basil
V
a
cup extra virgin olive oil
2
Tbsp. pine nuts, toasted
1
Tbsp. lemonjuice
2
cloves garlic, minced
1
oz. shredded pecorinocheese(V4 cup)
V i
tsp. crushed red pepper
1.
In blender or food processor combine
arugula, mint, basil, olive oil, pine nuts,
lemon juice, and garlic. Cover; blend or
process until smooth, scraping down sides
as needed. Add the cheese and red pepper.
Cover; blend or process until just combined.
Season with
salt
and
pepper.
LAYERED TUNA SALAD
PREP: 50 MIN. CHILL: 2 HR.
1V2
lb. freshahitunafillets,cut 1 inch thick
1
Tbsp. extra virgin olive oil
1
V
a
lb. small new Yukon gold potatoes,
thinlysliced
6
ears fresh sweet corn
1
cup chopped fresh cilantro
12
green onions, sliced
1
jalapeno pepper, seeded and sliced
1
recipe Lime Dressing,
right
1
medium red sweet pepper, chopped
Chili powder
Lime wedges (optional)
1.
Rinse tuna; pat dry. Brush tuna with
olive oil; sprinkle with
salt
and
pepper.
For
charcoal grill, grill tuna on greased rack of
uncovered grill directly over medium
coals, 8 to 12 minutes or until fish flakes
easily when tested with fork and center is
slightly pink, turning once. (For gas grill,
preheat grill. Reduce heat to medium.
Place tuna on greased rack over heat.
Cover; grill as above.)
2. Meanwhile, cook potato slices in boiling
salted water
5
to 8 minutes or until tender.
Drain; set aside. Cut corn from cob (see tip
box for planking corn on
page
1 4 0
).
3. In small bowl combine cilantro, green
onions, and jalapeno; cover and chill.
Prepare Lime Dressing; set aside. Break
tuna into 3/
4
-inch pieces.
4.
Place tuna evenly on bottom of
3
-quart
rectangular baking dish. Drizzle with
Vs
of
the Lime Dressing. Add potatoes; drizzle
with another
Vs
of the dressing. Add corn
and drizzle with remaining dressing.
Sprinkle lightly with
salt
and
pepper.
Cover
and chill in refrigerator
2
to
3
hours.
5.
To serve, top with cilantro mixture and
sweet pepper. Sprinkle with chili powder;
pass lime wedges.
MAKES 6 SERVINGS.
EACH SERVING
492
cal,
2 3
gfat (
3
gsat.fat),
51
mgchol,
371
mg sodium,
43
g carbo, 8 gfiber,
3 3
gpro. D aily Values:
4 4
% vit. A,
142
% vit. C,
9
% calcium,
21
% iron.
LIME DRESSING
3
limes
V i
cup extra virgin olive oil
2
cloves garlic, minced
2
tsp. ground coriander
2
tsp. ground cumin
V i
tsp. salt
Vs
tsp. freshly ground pepper
1.
Finely shred
2
teaspoons of peel from
the limes. Squeeze enough lime juice to
equal
V2
cup.
2. In small bowl whisk together the lime
peel, lime juice, olive oil, garlic, coriander,
cumin, salt, and pepper.
154
AUGUST2008 BETTER HOMES AND GARDENS
