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Cool meal for a hot summer's day.
TUNA AND MARINATED
2 cups cooked chickpeas or gar-
banzo beans (or 1 15-oz. can, drained
2 cups halved fresh mushrooms
2 cups (1 pint) red or yellow grape
Y2 lb. cubed Provolone,
fresh Mozzarella, Asiago or
1 cup quartered arti-
1 cup chopped fresh
1 red bell pepper, ends
removed and cut into
1 /2-inch pieces
Y2 cup good quality
Kalamata or dry cured
olives, pitted or not pitted
1 /4 cup thin-sliced red or
sea salt to taste
freshly ground pepper to taste
butter lettuce or Bibb lettuce
ILA cup red wine vinegar
1 Tbsp. fresh oregano leaves (or 1
tsp. dried oregano)
2 tsp. prepared Dijon mustard
1 /2-1 tsp. minced fresh garlic (to
1 /4 cup extra-virgin olive oil
1 1/2 lbs. tuna steaks (about 1-inch
sea salt and pepper (to taste)
2 Tbsp. olive oil
Prepare salad: Combine chickpeas,
mushrooms, tomatoes, cheese, arti-
choke hearts, parsley, bell pepper, olives
and onion in medium bowl.
Combine the vinaigrette ingredients
in a small bowl, and whisk well. Pour
the vinaigrette over the vegetables, and
toss well. Cover and chill for 30 minutes
up to overnight.
Prepare the tuna: Season the tuna
with salt and pepper. Heat a skillet over
medium-high heat. Add the olive oil,
and heat until very hot. Place the tuna
in the hot oil, and sear for 1 minute on
each side. Remove from heat, and cut
into 1-inch cubes.
To serve: Arrange lettuce leaves
around a platter. Add the tuna to the
marinated vegetables, and toss gently.
Arrange the tuna and marinated vegeta-
bles over the lettuce. Alternately, arrange
the lettuce on individual dinner-sized
plates, and divide the tuna and salad
Makes 6-8 servings.
6 whole pocket pitas,
extra-virgin olive oil
dried parsley flakes
1 cup fresh, grated
Preheat oven to 350
degrees. Divide pitas into
halves by using a knife to cut through
the edges (seams) of the bread (you
should have 12 large circles). Brush
olive oil on the insides of the breads,
and arrange the bread halves on bak-
ing sheets (you may have to bake the
pitas in batches). Season the pita halves
with salt and pepper, garlic and parsley.
Sprinkle the cheese over. Bake for about
10-12 minutes (until pita is golden).
Remove from oven, and allow the bread
to cool (it will crisp as it cools).
Makes 6 or more servings.
BAKED SWEET PEACHES
6 cups unpeeled fresh peaches,
sliced into 1/2-inch wedges
2 /3 cup sugar (plus 2 Tbsp. sugar)
i/2 cup all-purpose flour
1 tsp. ground cinnamon
2 Tbsp. butter, melted
vanilla ice cream (or Greek yogurt)
Preheat oven to 350 degrees. Combine
all ingredients (except the 2 additional
tablespoons of sugar) . in a large bowl,
and toss well. Transfer the peaches to
a 2-quart baking dish. Sprinkle the 2
tablespoons of sugar over the peaches.
Cook for 30 minutes. Serve the peaches
in dessert dishes, and top with good
quality vanilla ice cream (or a large dol-
lop of Greek yogurt) and fresh berries.
Makes 6 servings. E
• CHEF SALAD
.... • • • • • . •
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9,1 110 1
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Fine Italian Dining in a Casual Atmosphere
All recipes © Annabel Cohen 2012; firstname.lastname@example.org.
July 5 • 2012