By manipulating a few of the measurements in my Tomato Cucumber Salad, and adding some al dente rigatoni, I've created an equally delicious, value-minded pasta salad that's ideal to take on a summer picnic. Especially if Karl and I leave the gas guzzling Blackmobile behind and pump up the tires of our bikes.
Tomato Cucumber Pasta Salad
1 cup seeded, chopped cucumber
1 cup grape tomatoes, the larger ones halved
2 cups rigatoni, cooked and rinsed under cold water
1/2 cup Greek olives, pitted
1/8 cup minced onion
2 cloves garlic, minced
2 tbsps olive oil
vegetable seasoning
Toss together all the ingredients, including vegetable seasoning to taste, then chill. Serves 2.
YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.
Curried
Tofu Kebabs
2 tbsps ginger root, minced
4 cloves garlic, minced
4 tbsps lime
juice
4 tbsps soya
sauce
4 tsps turmeric
2 tsps curry powder
1/4 tsp chilli pepper flakes
1-1/2 lb tofu (cut in squares)
2 red, yellow or orange peppers, cubed
4 zucchinis, thickly sliced
1/8 cup olive oil
Soak at least 8 wooden skewers in water. Mix together the ginger, garlic, lime juice,
soya sauce, turmeric, curry powder and chilli pepper flakes in a large bowl.
Add the tofu and vegetables and marinate for an hour or more. Because the marinade will stain your fingers, wear rubber gloves to thread the tofu and vegetables onto the skewers. Baste with the olive oil, and grill on the BBQ or broil on the middle rack of oven.
Serves 4.
YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.
