Tortellini and Cilantro Pesto Salad

from the American Medical Association Family Health Cookbook

1/2 cup chicken broth, plus 1/4 cup
1 oz. (about 1/4 cup) sun-dried tomatoes
1 pound refreigerated or frozen cheese tortellini
1/2 cup Cilantro Pesto (see recipe below)
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 yellow crookneck squash, halved lengthwise and sliced
1 yello bell pepper; seeded and diced
1 tablespoon toasted pine nuts

1. Bring 1/2 cup broth to a boil in a small pan. Remove from the heat and add the sun-dried tomatoes. Let the tomatoes stand until they are softened and have absorbed most of the liquid, about 15 minutes. Drain off and discard any excess liquid. Thinly slice the tomatoes.
2. Cook the tortellini in a large pot of boiling water according to package directions. Drain well and transfer to a mixing bowl.
3. In a small bowl, stir together the cilantro pesto, remaining 1/4 cup broth, vinegar, and chili powder.
4. To serve, add the dressing, squash, bell pepper, and sun-dried tomatoes to the pasta and toss to coat. Sprinkle with the pine nuts. Let the salad stand for at least 15 minutes or refreigerate up to 2 hours before serving at room temperature.
Nutrition Information: About 405 cals, 10g fat, 1g fiber.

Cilantro Pesto
1 cup lightly packed cilantro sprigs
1 cup lightly packed flat-leaf parsley sprigs
3 large garlic cloves (I use two, otherwise I taste garlic all night)
1/4 cup grated Parmesan cheese
2 tablespoons chicken broth
2 tablespoons extra-virgin olive oil

1. Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the garlic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thick, rough puree forms.
2. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.
Nutrition Information: about 103 cals, 9g fat, 0g fiber

Melba's Note: We LOVE this salad! As Sammie said, it goes really well with his bistecca. The chili powder gives it a southwestern kick. We actually make it without the squash and bell peppers cuz we're finicky eaters and squash is, well... squash.
The pesto is also really good for other things. We use it for mozzarella sandwiches - peasant bread, buffallo mozzarella, tomatoes, and this pesto. Yum!!
The first time we made this meal--steak and pesto salad--we had been fasting all day and were HUNGRY! Everything's better seasoned with a hearty appetite, but this really is good!

TOMATO-CORN SALAD by Jennie Holman Blake

Bart Hosmer, Bradley Ogden’s Parcel 104 restaurant, Santa Clara, CA (Sunset Magazine)

3 ears fresh sweet corn
1 lb. tomatoes, seeded and diced
¼ c. diced red onion, rinsed in cold water and patted dry with paper towels
1 T. rice wine vinegar
¼ c. chopped basil
Salt and pepper to taste

Over a large bowl, cut kernels off corn cobs and stir in tomatoes and onion. Toss with vinegar and basil; season with salt and pepper to taste.

Chef’s Note:
Fresh corn is often so sweet and tender that there is no need to cook it. Just cut the kernels off the cob and use. Hosmer also uses basil flowers in this dish. Just pull the flowers from the stalks and sprinkle them like confetti into the salad in place of (or in addition to) the chopped basil. They add a light, floral note.

Serves 4-6.

NOTE
From my very favorite recipe source—Sunset Magazine. Makes me proud to be a Californian. Did I really just say that? After how much I ridiculed all those freshman Cali girls in the dorms at BYU out frolicking in their swimsuits at their first sight of snow? Oh well. Older. Wiser. NORTHERN CALIFORNIAN—it’s two different countries, you know . . . no offense, Kir.

Only do this with fresh summer corn. Don’t even bother with the packaged ones from the store or Costco. Tried it, hated it. I seed the tomatoes before adding them to take some of the liquid out. I would also rinse the corn before adding to remove some of the starch and make the dressing a little less opaque (purely aesthetic). This just reminds me of summer BBQ’s in the back yard. Can you tell I’m aching for summer already?

Melba's Note: Well, when you live in a place that is already 80 degrees, no wonder you're in the mood for summer! Compare that to my sister Carrie in Spokane where it's 40 degrees and snowing today. Should I post a good hot chocolate recipe, Carrie? Oh, and Jen, no offense taken for the California Girl comment. ( I was born in Redondo Beach. :D )

PANZANELLA (Tuscan Bread and Tomato Salad) by Jennie Blake

7 T. extra-virgin olive oil
2 T. butter
2 cloves garlic, peeled and coarsely chopped
1 12-inch length of baguette
2 T. balsamic vinegar
2 t. kosher or sea salt
1/4 t. coarsely ground black pepper
8 very ripe assorted tomatoes (3 lb.), large ones chopped
1/2 c. basil leaves, torn into pieces or cut into ribbons

1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

NOTE
This is my good friend Christy’s recipe and I always assign her the salad for parties. So yummy, especially in the summer with tons of fresh, multi-colored tomatoes from the farmer’s market (because my summer crop usually yields about two tomatoes after the kids have picked all the baby ones before they’re ripe).

Bonnie's Chicken Salad

Bonnie's Chicken Salad

Marinade:
2 cloves of garlic
6T red wine vinegar
1/4 t salt
1/4 t dry mustard
1/4 t dill weed
1/4 t oregano
1/4 t basil
1 T lemon juice

Blend marinade ingredients and pour over 4 chicken breasts in a plastic (ziplock) bag. Marinade chicken for 3-4 hours. Grill chicken and cut into strips.

Make salad with romaine lettuce, grilled chicken, parmesan cheese (freshly grated is best), and croutons. Top with any good ceasar salad dressing.

This salad is wonderful as a meal on its own with some great crusty bread, or can be served as a side salad in smaller portions. I love adding grape or cherry tomatoes too!

Note: This recipe was shared with my mom, Lillian Alldredge, when she was serving with my dad as a mission president in London. My parents served in the London mission and Bonnie and Jim Parkin served in the London South mission. On many occasions they invited each other over for dinner or out eat in some wonderful place they had discovered in London. Bonnie served this salad at her home on one of these occasions. My parents loved it! And now I love it too! It is such an easy, beautiful and delicious salad. Bon Appetite!