Muncie Times, Muncie, Delaware County, 15 March 2007 — Page 34

Page 34 • The Muncie Times • March 15, 2007

COOKING

C a 1 i f o Picnic Sandwich with tuna and Sun dried Tomatoes 1/2 cup red wine vinegar 2 tsp anchovy paste 2 tsp California sun dry garlic 1/3 cup olive oil 18 inch round loaf French bread 1 cup thinly sliced radish 1 cup loosely packed fresh basil leaves 1/3 cup minced onion soaked in cold water for 10 minutes and drained well 1 (6 oz) can tuna drained and flaked 1 (1.5 oz) jar California sun dry sun dried tomato halves or 1 (3 oz) cello pack California sun dry sun dried tomato halves softened 3-5 minutes in hot tap water In a bowl whisk together vinegar, anchovy paste CSDF garlic and salt and pepper to taste. Add oil in a stream whisking and whisk until emulsified. Halve bread horizontally and hollow out halves leaving _ inch thick shells. Spoon dressing evenly into each half. Arrange radish in bottom of shell and top with one half of basil leaves. Sprinkle onion over basil. Arrange tuna on onion and top with remaining basil. Arrange CSDF tomatoes on basil and fit to shell over tomatoes. Wrap sandwich in plastic wrap and put in a shallow baking pan. Top sandwich with another baking sheet and place 5-7 pounds on top of baking sheet (such as big cookbooks). Chill one hours. Serve chilled sandwich cut into wedges. Chicken Pasta Toss 1 lb box bowtie pasta 2 cooked chicken breasts, boneless skinless cut into bit size pieces 1 cup broccoli florets (1 Bunch) 1 cup California Sun Dry Tomatoes julienne Cut or Halves drained, reserve olil 4 T olive oil from tomatoes (or to taste)

r n i a S 1 cup parmesan cheese Cook pasta until almost done (pasta should still be chewy). Put broccoli into pot with pasta and cook for 3 minutes or until a knife slips into the broccoli. Strain pasta and broccoli. Toss pasta, broccoli chicken CSDF Tomatoes (if using halves slice or chop) parmesan cheese salt and pepper and olive oil together. Sun Dried Tomato Crostini One 8 ounce sourdough baguette Olive oil for brushing on bread 2 garlic cloves peeled 1/3 C julienne sun- dried tomatoes packed in oil drained 1/3 C mayonnaise 1/2 C grated Asiago cheese 1/3 C shredded mozzarella 1 2.4 Sliced can black olives drained 1/3 tsp pepper Preheat oven to 375 Cut baguette into 1/3 inch thick slices. Place on rimmed baking sheets Lightly brush tops with olive oil. Bake for 12 to 14 minutes or until tops are toasted. Mince the garlic in a food processor. Scrape down sides and add the tomatoes, olives mayonnaise, Asiago mozzarella and pepper. Process until finely minced. Arrange toasts on rimmed baking sheets. Spread the tomato mixture on top. Preheat oven to 450 degrees. Bake for 5 to 7 minutes, or until edges are browned Picnic Potato Salad 1 1/2 pounds small red potatoes 3 eggs 1/3 cup oil from California Sun Dry tomatoes 1/3 C wine vinegar 1 tsp salt 1/3 cup diced green onions l/3cup diced parsley 1/3 chopped California sun dry sun

u n Dry dried tomatoes Drained well Ground pepper to tast Bring potatoes and eggs covered with water to a boil in a large saucepan and then reduce heat and simmer for 10 minutes. Remove eggs and cool by placing in cold water, then peel and chop coarsely. Continue to cook potatoes until a knife slips easily into one fo the potatoes. Let cool and then cut into large cubes. Mix olive oil vinegar and salt. Place potatoes, eggs, green onions, parsley, CSDF tomatoes, ground pepper and oil and vinegar mixture in a large bowl and toss gently. Karen Walker’s Salad Lettuce bite sized pieces any type enough for two Vinaigrette salad dressing just enough to coat amount of lettuce Goat Cheese about 2 ounces crumbled 1/2 C California Sun Dry tomatoes Julienne Cut well drained 1 T (heaping) pine nuts lightly toasted In large bowl, toss lettuce with salad dressing until lightly coated. Top with crumbled goat cheese and CSDG Tomatoes. Toss again . Top with pine nuts. To toast nuts, heat oven to 325 and place nuts on aluminum foil on cookie sheet. Roast about 10 minutes or until you start to smell them cooking. Remove from oven and lift foil off cookie sheet. Allow to cool. Tomato Triangles with Cheeses 8 sheet 917 x 11) frozen phyllo dough thawed 1/2 C (6 ounces) reduced fat ricotta cheese 3 T reduced fat crumbled goat cheese or reduced fat feta cheese 1 egg white 1 scallion chopped 2 T chopped fresh basil

Foods 1 tsp California Sun Dry Garlic minced 1 _ oz California sun dry tomatoes, drained and chopped Sprigs of basil for garnish Preheat oven to 375. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Repeat with the remaining sheets. In a food processor with mixing blade combine the ricotta cheese goat cheese or feta cheese and egg white. Process until smooth add the scallion basil CSDF Garlic and CSDF Tomatoes. Pulse briefly to mix. Spoon 1 tablespoon mixture onto each phylo square. Brush edges lightly with water. Fold one corner across to make triangle. Bake for 5 minutes or until lightly puffed and heated through Garnish serving plate with the basil sprigs. Tomato and Asparagus Vinaigrette 1 pound asparagus spears, trimmed Red leaf lettuce Dressing 8 California Sun Dry Tomato Halves drained and chopped 1/3 c olive from California Sun Dry Tomato jar 1/8 cup balsamic vinegar 1 tsp California Sundry Garlic Salt and pepper to taste Combine dressing ingredients until thoroughly mixed. Allow flavors to blend one hour. Steam asparagus over boiling water until tender crisp. Drain and cool. Place asparagus in shallow dish and pour dressing on top. Cover tightly and refrigerate for several hours or over night. Serve over red leaf lettuce.