by Kathleen Ann Gallagher
It’s time to clean off the barbeque and gather some new grilling recipes. I recommend planting an herb garden. If you don’t have room for a spot in your yard, you can use a large pot on the porch, or deck. Fresh basil, dill, parsley, rosemary, and mint will add a delicious flavor to any dish.
Madeline Young, my heroine from my release Echoes at Dawn with Decadent Publishing, is a chef, and she loves to throw together a summer salad to go with grilled chicken, salmon, or a turkey burger. You can use herbs to change a boring pasta salad into a masterpiece. It’s time to experiment with fun recipes. Madeline found one in her magazine collection that she wants to share with you. Sometimes she changes things up a bit, so have fun with it. Ladies, her new love Nat Griffin loved it!
YIELD: 6 servings (serving size: 2 cups)
- 3 cups uncooked farfalle (bow tie pasta)
- 2 cups cherry tomatoes, halved
- 1/4 cup chopped fresh dill
- 1 (6-ounce) bag baby spinach
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold water
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces (about 8 slices) smoked salmon, cut into thin strips
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.
Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.
SOURCE: Cooking Light August 2002
Kathleen Ann Gallagher
Echoes at Dawn available at Decadent Publishing