Summer Side Dishes Black-Eyed Pea Salad

INGREDIENTS

2 15 ounce cans black-eyed peas
2 scallions, sliced
1 red bell pepper, small die (brunoise)
1 stalk celery, small die
1 small jicama, small die
1 carrot, small die
1/2 bunch fresh cilantro, fine chop
1/2 cup Basic Vinaigrette,
(see Summer Sauces and Marinades recipe - 5/12/98)

DIRECTIONS

Drain and rinse peas several times, washing off all residue from can. Put peas in serving bowl, add 1/4 cup vinaigrette and cover tightly with plastic wrap. Combine all veggies in plastic zip bag and cover with remaining dressing. Let marinate overnight. Combine and mix veggies with peas and serve cold. This salad is also quite tasty when heated. Serves 8

Shrimp and Pasta Salad

INGREDIENTS

1 pound penne or comparable shaped pasta, cooked al dente*
1 1/2 pounds cooked shrimp
3 tomatoes, large chop
1 cucumber, scored, seeded, large chop
4-6 fresh basil leaves, thin sliced (chiffonade)
1 8 ounce bottle full-flavored Italian dressing
3 Tablespoons fresh lemon juice
1/2 to 3/4 cup freshly grated Parmesan
1/2 small bottle of McCormick Salad Supreme seasoning

DIRECTIONS

Toss everything in a bowl until thoroughly covered with dressing. Refrigerate no longer than 1 hour and try to eat this salad in one seating. All pastas absorb liquids even after they have been cooked and, therefore, turn to mush after so long. *Al Dente means to cook the pasta until it is chewy, but does not bite back, usually 7-10 minutes. But you must check pasta package directions. Different shaped pastas cook in different time intervals. Serves 8-10 -- except when you have people who pick out all of the shrimps!

Curried Pineapple-Peanut Rice

INGREDIENTS

6 cups cooked rice
1 14 ounce can sweetened condensed milk
1 Tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes - optional for folks like Micah who hate HOT!
1 teaspoon coconut extract
1/2 cup dried cranberries
1 cup cilantro, chopped
1 16 ounce can crushed pineapple, drained well
1 cup peanuts, your choice

DIRECTIONS

Mix all ingredients in bowl, except peanuts. Chill. When serving rice, add peanuts as garnish so they retain their crunch. This salad is a great buffer for a spicy, hot (Jerk) entree. This salad also satisfys the palate as a dessert. Serves 8-10