Yield: 4 servings
Ingredients
Instructions
Cook pasta until al dente, drain, rinse under cold water, and drain thoroughly. Place in a large shallow nonreactive bowl. Mix with 1 tablespoon sesame oil.
In a small nonreactive bowl, whisk together remaining ingredients. Pour dressing over pasta mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 4 servings
Ingredients
Instructions
Rinse beans, place in a large bowl, and cover with cold water. Let sit overnight, or at least 8 hours. Drain and put into a nonreactive ovenproof casserole.
Preheat oven to 350°F. In a heavy nonreactive skillet, warm the oil over medium heat. Add the onion, garlic, and jalapeño pepper. Sauté until softened,
or about 5 minutes, stirring occasionally. Stir into the beans with the remaining ingredients. Cover and bake until beans are tender, or about 2 to 3 hours.
Yield: 4 to 6 servings
Ingredients
Instructions
In a large nonreactive bowl, combine beans, cherry tomatoes, green onions, corn, red and yellow sweet peppers, jalapeño peppers, and cilantro.
In a small nonreactive bowl, whisk together the vinegar, olive oil, sherry, marjoram, mustard, cumin, hot pepper sauce, salt, and pepper. Pour over the bean mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 6 servings
Ingredients
Instructions
In a large nonreactive bowl, combine the green beans, pinto beans, garbanzo beans, mushrooms, red pepper, and onion.
In a small bowl, whisk together the vinegar, oil, savory, parsley, salt, and pepper. Pour over the bean mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 6 to 8 servings
Ingredients
Instructions
In a nonreactive bowl, combine beans, green onions, basil, olives, and tomatoes. In a small nonreactive bowl, whisk together the vinegar, olive oil, mustard, and salt and pepper to taste. Pour over the bean mixture and toss. Cover and refrigerate for several hours to allow flavors to blend. Serve chilled or at room temperature.
Yield: 4 servings
Ingredients
Instructions
Combine sausage and 1 cup vinegar in a nonreactive saucepan and bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 5 minutes, or until sausage is cooked through. Remove sausage from vinegar, cut into 1-inch pieces, and set aside.
In a large nonreactive bowl, combine beans, rice, cucumber, sweet pepper, celery, green onions, and reserved sausage.
In a small nonreactive bowl, whisk together the 3 tablespoons of vinegar, oil, mustard, thyme, garlic, hot pepper sauce, salt, and pepper. Pour over the bean mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 4 servings
Ingredients
Instructions
Combine water and salt in a saucepan and bring to a boil over medium-high heat. Stir in rice and ginger and return to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
Place currants in a small bowl and cover with boiling water. Let sit for 20 minutes, then drain.
In a large nonreactive bowl, combine rice, currants, red onion, pistachios, olive oil, vinegar, allspice, nutmeg, cinnamon, salt, and pepper. Toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 3 to 4 servings
Ingredients
Instructions
In a nonreactive saucepan, combine all ingredients. Cook over medium heat for 10 minutes, or until heated through.
Yield: 4 servings
Ingredients
Instructions
In a large nonreactive bowl combine the rice, tomatoes, peas, squash, onions, and celery.
In a small nonreactive bowl, combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 4 servings
Ingredients
Instructions
In a large nonreactive bowl, combine the barley, green and red sweet peppers, and corn.
In a small nonreactive bowl, whisk together vinegar, olive oil, basil, parsley, paprika, salt, and pepper. Pour vinegar mixture over the barley mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.
Yield: 4 servings
Ingredients
Instructions
Combine stock or water and lentils in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover saucepan, and cook until tender, or about 25 minutes.
In a large, heavy nonreactive skillet, warm oil over medium heat. Add onion, garlic, and jalapeño pepper and sauté until softened, or about 5 minutes, stirring occasionally. Stir in vinegar, honey, and cloves and cook for 1 minute. Stir in cooked lentils and parsley.
Yield: 4 servings
Ingredients
Instructions
Cook pasta until al dente, drain, rinse with cold water, and drain thoroughly.
Place in a large shallow nonreactive bowl. Mix with 1 tablespoon olive oil. In a small nonreactive bowl, whisk together vinegar, remaining olive oil, onion, dill, parsley, sweet pepper, salt, and black pepper. Pour over pasta and toss to coat. Cover and chill for several hours before serving to allow flavors to blend.
Yield: 4 servings
Ingredients
Instructions
Cook pasta until al dente, drain, rinse with cold water, and drain thoroughly.
Place in a large shallow bowl. Mix with 1 tablespoon olive oil.
Bring salted water to a boil in a saucepan. Add asparagus and cook for 3 minutes. Drain, rinse with cold water, and drain again. Stir asparagus, tomatoes, olives, and toasted pecans into the pasta. In a blender or food processor, combine basil, remaining olive oil, Parmesan cheese, raw pecans, vinegar, garlic, salt, and pepper, and process until smooth. Pour dressing over pasta mixture and toss until all ingredients are coated. Cover and refrigerate for several hours.