By Jacqui Pini

• 1 bags Dole butter/red leaf salad (or lettuce of your choice)
• 1 cup of red kidney beans, drained and rinsed with water
• 1 1/4 cup of chick peas, drained and rinsed with water
• 1 1/2 cup of corn
• 3/4 cup Gorgonzola cheese
• 1 cucumber
• 1/2 cup salted sunflower seeds (out of the shell)
• Light-Italian dressing

1. Wash and drain the lettuce, set it aside in the salad bowl
2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
3. Clean and drain the beans and add to salad bowl.
4. Peel and slice the cucumber and add to salad bowl
5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

• This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
• If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6

Labels: bacon salad, Beet and pomegranate salad, Dinner ideas, dinner recipes, gorgonzola, lunch recipes, sunflower seeds

1. Using a blender, purée the corn and then strain the mixture into a saucepan. Add the cream and bring to a simmer. If the sauce is thin, dissolve the cornstarch in ¼ cup water and whisk into the sauce. Stirring constantly, bring to a simmer. Cool and set aside. This can be done a day in advance and refrigerated.
2. Using a blender or a food processor fitted with the metal blade, process the peas to make a coarse crumb mixture. Transfer to a large plate.
3. Pat the salmon dry and season with salt and pepper. Brush with olive oil and then, one at a time, press each fillet into the wasabi crumbs, coating both sides. Place on heavy-duty tinfoil and repeat with remaining fillets.
4. Seal to enclose the fillets and place the tinfoil package atop a bowl of ice cubes until ready to cook.
5. When ready to cook, preheat the oven to 350 F.
6. Heat a large, oven-safe skillet over medium-high heat. Add 1 ½ tablespoons each of oil and butter. When the mixture is hot, add the salmon fillets (skin side up), and sauté about 5 to 6 minutes. Turn and cook on the skin side for 2 to 3 minutes. Turn the heat down if necessary, but do not cover the pan.
7. Transfer the skillet to the oven to finish cooking, for about 5 minutes. Be sure to use a hot pad when removing the skillet from the oven. Or transfer to a cookie sheet to finish cooking. This gives you time to heat the plates and the sauce.
8. Pool each plate with sauce, and place the salmon in the center. Garnish with fresh parsley or greens. Makes 4 to 6 servings.

Notes: Wasabi peas are available at Central Market or in the ethnic foods section of most supermarkets. This recipe was tested with wasabi peas from Central Market that are packaged in 1-pint plastic containers. The recipe calls for coating the fish with olive oil before rolling it in the crumbs, but you could use a thin coating of wasabi mayonnaise for added punch. Made by French's, it is available at most supermarkets.
Source: Anne Greer McCann, Take Home Miracles

Labels: Dessert recipes, Dinner ideas, dinner recipes, fish, lunch recipes, Wasabi Salmon

• 1/2 cup shelled green pistachio nuts
• 6 small zucchini
• Grated rind and strained juice of 1 lemon
• Salt and pepper, to taste
• 5 tablespoons olive oil
• 1 small piece (about 1/4 pound) Parmesan

1. In a dry skillet over medium heat, lightly toast the pistachios, shaking the pan often, for 10 minutes or until they are aromatic. Let them cool slightly. Chop them coarsely.
2. Using a Swiss vegetable peeler, hold one of the zucchini lengthwise over a large bowl and work the peeler along the zucchini to make thin strips. Continue with the remaining zucchini. Or use a mandoline to cut strips.
3. In a small bowl, combine the lemon rind and juice with a large pinch of salt and pepper. Whisk in the olive oil. Pour the dressing over the zucchini and toss to coat it. Add more salt and pepper, toss again, and taste for seasoning.
4. Add the pistachios and toss again.
5. Using the peeler, shave thin slices from the piece of Parmesan. Arrange the salad on each of 4 plates, and top with thin slices of cheese.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, lunch recipes, Zucchini-ribbon pistachio salad

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 4 shallots, diced
• 1 large carrot, peeled and minced
• 1 stalk celery with leaves, minced
• 2 tablespoons minced fennel bulb
• 4 cloves garlic, minced (or more to taste)
• 3 pounds mixed ripe tomatoes, diced with juices reserved
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar1 tablespoon sweet Hungarian paprika
• 1 tablespoon gin
• Kosher salt
• 1 to 3 cups chicken or vegetable broth
• 1/2 cup cream, optional
• Freshly ground black pepper
• 16 large basil leaves, sliced crosswise into thin ribbons, for garnish

1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.

2. Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.

3. Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.

4. Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.

Each of 10 servings: 95 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 5 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 262 mg. sodium.

Labels: Captivate Cooking, dinner recipes, lunch recipes, soup ideas, tomato recipes, tomato soup