Place pesto ingredients into a food processor and pulse until you reach your desired consistency. In a large bowl, toss Tri-Color Salad Ready Tomato Wedges (drained) with red pepper flakes, garlic, and salt and peper, and set aside. Bring a large pot of lightly salted water to boil; cook pasta until “al dente”. Drain pasta; return to pot. Add pesto and tomatoes and toss with hot pasta over medium high heat until piping hot. Serve, topping with grated cheese as desired. Enjoy!
Cook rice according to package directions – use Vegetable broth instead of water. Once cooked, cool then place in fridge to chill.
Prepare all vegetables (greens or parsley, mint, cucumber, tomatoes, and onions) and place in fridge to chill.
Zest lemons and juice. In a glass jar or container, mix oil, lemon juice, lemon zest, and salt & pepper. Set aside and keep at room temperature.
Once all ingredients are chilled (2 – 3 hours or overnight), combine rice, parsley, mint, cucumber, tomatoes, and onions in a large glass bowl. Use a fork to keep rice fluffy. Add dressing and stir. Add additional salt and pepper as needed.
Chill salad until ready to serve.
1. Drain tomatoes from olive oil.
2. Start with arugula, lemon and tomatoes. Toss together so arugula coated in seasonings. Follow with thinly sliced red onion.
3. Sprinkle on feta cheese.
4. Give a few vigorous shakes of your salad seasoning.
5. Top with avocado. Add more lemon, salt and pepper to taste.
Pull chicken off of chicken bones, chop large pieces and put all edible parts in large pot, include any juice or gelatin from bottom of chicken container (all good for flavor). Add all contents of canned ingredients, corn and chicken stock or broth to pot. Add spices and minced garlic and heat all ingredients to a boil. Turn down burner so pot simmers for 45 minutes – 1 hour, stirring occasionally.
Prepare and serve remaining ingredients—cheese, cilantro and chips—as a garnish. Serve soup with fresh warm bread and butter.
1/4 cup Rice wine vinegar
1/4 cup Vegetable oil
2 teaspoons Thai fish sauce or light soy sauce
3/4 teaspoon Sugar
1/4 teaspoon Red pepper flakes, crushed
1 can (15 ounces) Pacific Northwest Canned Pear Slices, drained
8 cups Romaine lettuce, chopped
1 medium Carrot, cut in julienne strips
1/3 cup Peanuts, dry roasted
Optional Mint, fresh, chopped
Optional Egg roll wrapper, deep-fried strips
Place the chopped cucumber, pepper, and scallions in the bowl of a high speed blender or food processor fitted with a steel blade. Pulse the mixture until smooth. Add the can of tomatoes (and all of the accompanying juice), and pulse again until smooth. Add the olive oil, red wine vinegar and cayenne and pulse to incorporate. Season the soup with salt and pepper, to taste.
Transfer the soup to a large, airtight container or tupperware (make sure the container you use is NOT metal, which will chemically react with the acidic soup and make it taste funny), and allow the soup to chill in the refrigerator for at least a day, and up to three days.
Serve gazpacho chilled, topped with avocado, sour cream and some chopped, fresh herbs.
Note: chilling the soup for 24 hours before serving allows the flavors to marry and meld, resulting in the most flavorful gazpacho.