Panzanella September 30, 2007

This is a great one to bring to a pot luck, or on a lovely afternoon picnic. Everyone loves it!

Prep time: 30 minutes

Step #1: Basil Vinagrette

Combine the following:

2 cups extra-virgin olive oil

6 oz red wine vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

1 cup chopped fresh parsley

1 cup chopped fresh basil

Salt and pepper

Step #2: Salad

Combine the follwing:

6-7 cubed roma tomatoes

Jar of roasted red peppers, cut into very thin strips

1/2 red onion, thinly sliced

Crusty italian bread, cut into one-inch cubes, toasted for about 10-15 minutes, or till lightly brown and crispy

Torn basil leaves

3-4 cloves garlic, minced

Step #3: Combine

Pour the vinagrette over the salad, and it’s ready for eating!! This one’s vegan and vegetarian.

Mango-Pea Salad September 30, 2007

Prep Time: 20 minutes

Step #1: Cook

Cook 2 cups peas, adding 3 cups bean sprouts during the last 2 minutes of cooking. Drain; douse with ice water to halt cooking process.

Step #2: Combine

Combine peas and bean sprouts with:

2 mangos, diced

2 bunches (about 1cup) green onions, chopped

3 tablespoons sesame seeds

Step #3: Dressing

3 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon vegetable oil

2 teaspoons minced ginger

1/2 teaspoon brown sugar

1/2 teaspoon salt

Step #4: Combine

Pour the dressing over the vegetable mixture, and mix it up. Voila! Vegetarian and vegan salad goodness!