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Greek Pasta Salad wit Grape Tomatoes and Bell Peppers
Greek Pasta Salad with Grape Tomatoes and Bell Peppers
Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water. Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.
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Ginger Gold Apple Crisp
Ginger Gold Apple Crisp
Peel the apples. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.
Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together.
Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers–even preschoolers–lend a hand.
Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream.
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Roasted Fish with Sauteed Cherry Tomatoes and Mini Peppers
Roasted Fish with Sautéed Cherry tomatoes and Mini Peppers
Turn on the broiler. Oil a 12-inch broiler pan and a 9-by-13-inch baking dish. Set the mini peppers in the broiler pan and rub them with oil. Broil 12 inches from the element for 12 to 15 minutes, turning several times, until they are charred all over. Turn the oven temperature down to 400 degrees.
Meanwhile, cut 4 generous pieces from the thick end of the fish. You should have 4 smaller pieces remaining, to make 8 total. Set them skinned side down in the baking dish. Tuck the tail ends of the fish under the thicker sides to make the pieces an even thickness. Sprinkle with oil, salt, and pepper. Cover with a piece of parchment paper pressed down right on the fish.
Roast the fish for 20 minutes or until it is firm to the touch and cooked through. Meanwhile, heat a large skillet. Add the oil and when it is hot, add the cherry tomatoes, salt, and pepper. Cook, shaking the pan constantly, for 4 minutes or until the tomatoes char in spots and begin to burst. Sprinkle with the oregano.
Arrange one of the larger pieces of fish on each of 4 plates. (Save the other 4 pieces and 2 mini red peppers for the fish rolls.) Garnish the plates with cherry tomatoes, oregano sprigs, and lemon.
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