East Bay Living Cool Dishes for Hot Summer Days W
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Garden Fresh Pasta Salad
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Garnish soup with fresh dill wedges, if desired. Yields 8 ith the East Bay weed or radish slices if desired. one-cup servings. sweltering in high Yields 4 servings. temperatures, our thoughts turn PINEAPPLE & CHICKEN to something right out of the SALAD PITAS GARDEN FRESH fridge for supper PASTA SALAD 2-1/2 cups chopped cooked VEGETABLE WRAPS 1 (16-ounce) package chicken breast (1 bow-tie pound) 1/2 cup match1 ripe avocado, peeled, pasta, uncooked stick-cut carrots pitted, 2 cups broccoli florets 1/3 cup light mayonnaise and diced 1 red onion chopped 1/3 cup sliced almonds, 1 tablespoon mayonnaise 1 red pepper, chopped toasted 1/2 teaspoon salt 2 cups halved cherry 1/4 cup chopped green 1/2 teaspoon garlic powder tomatoes onions 1/4 cup plain fat1/4 teaspoon onion powder Vinaigrette dressing free yogurt 1 tablespoon 1/8 teaspoon cayenne 1/2 cup grated Parmesan Worcestershire pepper, cheese sauce or to taste 1/2 teaspoon garlic powder 8 (8-inch) flour tortillas, Cook pasta in large sauce- 1/4 teaspoon salt warmed pan as directed on package, 1/4 teaspoon black pepper 2 tomatoes, diced omitting salt and adding 1 (8-ounce) can crushed 1 cucumber, sliced broccoli to the boiling water pineapple in juice, 1 green bell pepper, cut into for the last 3 minutes. Drain. drained 4 (6-inch) pitas, strips Rinse pasta mixture with cold each cut in 1 head lettuce, chopped water; drain well. Place in half 1 (8-ounce) package fresh large bowl. 8 Romaine lettuce leaves Mozzarella cheese, Add all remaining ingredisliced ents except cheese; mix lightly Combine first 11 ingredients and refrigerate at least 1 hour. in a large bowl, stirring well. Prepare spread: mash diced Stir gently before serving; top Line each pita half with 1 letavocado, mayonnaise, salt, gar- with cheese. Serves 8 to 10. tuce leaf; fill each half with 1/3 lic powder, onion powder, and cup chicken mixture. Yields 4 cayenne pepper in a bowl with servings. COLD GINGER a fork until well blended. & CARROT SOUP Assemble wraps: spread torCALIFORNIA tillas with a layer of avocado 2 tablespoons olive oil AVOCADO PIE spread. Place diced tomatoes, 1 medium onion, chopped cucumber slices, bell pepper 1 2-inch piece fresh ginger, 1 ripe, avocado, seeded, strips, lettuce, and Mozzarella peeled, grated peeled and mashed cheese slices onto each wrap, 1 clove garlic, sliced 1/2 cup lemon juice leaving about 2 inches of space 2 pounds carrots, sliced Lemon zest to taste at the bottom. Fold bottoms 6 cups vegetable broth 1 (14-ounce) can sweetup. Roll tortillas over vegeta- Juice of 1 lime, plus lime ened bles firmly to enclose fillings. wedges for garnish condensed milk Makes 8 wraps. 1 cup plain yogurt (not 1 (9-inch) prepared graham nonfat) cracker pie crust COLD CUCUMBER Salt and black pepper Whipped cream, for garnish SOUP Sliced almonds, for garnish Warm oil in a pot over medi(optional) 2 large cucumbers um heat. Add onion; sauté until 1/2 cup chopped green softened, 6 to 8 minutes. Add Blend avocado, lemon juice, onion ginger and garlic; sauté until lemon zest and sweetened con1/2 teaspoon salt fragrant, about 1 minute. densed milk until smooth. 1 teaspoon dried dill weed Raise heat to medium-high; Pour mixture into prepared 1 container (16 ounces) stir in carrots. Pour broth into pie crust. plain pot, cover and bring to a sim- Top with whipped cream and yogurt mer. Remove cover, reduce sliced almonds, if desired. heat to medium to maintain a Place pie in refrigerator for Peel cucumbers; cut length- simmer and cook until carrots 3-4 hours and allow to set. wise in half and remove seeds. are very tender, about 25 min- Slice and serve. Yields 8 to Cut into pieces. utes. Remove soup from heat 10 servings. Place cucumbers and re- and let cool. maining ingredients in blender In batches, purée soup in a PLEASE RECYCLE or food processor. Cover and blender until smooth. Transfer blend on high speed until well to a large bowl, cover and reblended. Refrigerate 1 hour or frigerate until chilled, at least 2 until chilled. hours. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve THIS NEWSPAPER chilled, garnished with lime
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