November 5, 2007 in Recipes by danky
A sophisticated dish made from an assortment of pantry staples.
Serves 4.
INGREDIENTS
2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated parmesan cheese (about 5 ounces)
DIRECTIONS
Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan
separately.
Tags: Hearts, Linguine, Tomatoesrtichoke
November 5, 2007 in Recipes by danky
2 servings; can be doubled or tripled.
INGREDIENTS
2 teaspoons balsamic vinegar or red wine vinegar
1/2 teaspoon dijon mustard
2 tablespoons olive oil
1/2 romaine lettuce head, torn into bite-size pieces
1 15 1/2-ounce can chick-peas (garbanzo beans), drained
1 6-ounce jar marinated artichoke hearts, drained
1/3 cup freshly grated romano cheese (about 1 1/2 ounces)
salt and freshly ground pepper
DIRECTIONS
Combine vinegar and mustard in small bowl. Gradually whisk in oil.
Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.
Tags: Chick, Heart, Peartichoke, Romaine, Salad
November 5, 2007 in Recipes by danky
Artichoke hearts and hearts of palm combine in an elegant salad.
Serves 6.
INGREDIENTS
2 tablespoons fresh lemon juice
2 1/2 teaspoons dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved
DIRECTIONS
Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.
Tags: Hearts, Salad, Two
November 5, 2007 in Recipes by danky
Serves 4.
INGREDIENTS
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander
DIRECTIONS
Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
Tags: Beans, Black, Corn, Hearts, Palm, Salad
November 5, 2007 in Recipes by danky
Serves 4.
INGREDIENTS
3 tablespoons cider vinegar
2 1/4 teaspoons dijon mustard
1/2 cup olive oil
4 ounces maytag or danish blue cheese, crumbled
3 tablespoons drained capers
1 small head romaine lettuce, trimmed, quartered lengthwise
DIRECTIONS
Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper.
Place 1/4 head romaine on each plate. Spoon dressing over and serve.
Tags: Blue, Caper, Cheese, Dressing, Hearts, Romaine
