Rotini with Tomatoes, Spinach and Feta

This is not quite a hot pasta nor is it chilled. It is nice for a hot summer evening.

6 oz uncooked Rotini pasta
2 C large cherry tomatoes, halved
1 C fresh spinach, coarsely torn
1/3 C fresh basil, coarsely chopped
3 T red balsamic vinegar
3 green onions, finely chopped
3 T pine nuts
1 t Dijon mustard
2 large cloves garlic, minced
1/2 t salt
fresh ground pepper, to taste
1 T virgin olive oil
feta cheese

Cook pasta according to package with a little salt and olive oil. Drain, but do not rinse. Add pasta to tomatoes, spinach and basil in large bowl.

Combine vinegar, onions, pine nuts, mustard, garlic, salt and pepper and stir well with a fork. Add olive oil and stir to combine.

Pour vinegar mixture over pasta and toss well. Crumble feta cheese over top.

4 servings

Aunt Joan's Berry Spinach Salad

1/2 pound fresh spinach
1 pint fresh strawberries,
washed, hulled and halved
1/2 C sugar
2 T sesame seed
1 T poppy seed
1 and 1/2 t minced onion
1/4 t Worcestershire sauce
1/4 t paprika
1/2 C cooking oil
1/4 C white vinegar

Remove spinach stems and wash and dry spinach. Arrange spinach and strawberry halves on salad plates.

Place sugar, sesame seed, poppy seed, onion,Worcestershire and paprika in blender container. Blend at low speed and then add oil and vinegar in a slow drizzle, blending until thick.

Pour dressing over salads. Makes 6-8 servings

Limeade

This is refreshing on a hot summer afternoon.

Grated zest of one lime (about 1 Tbsp)
3/4 C 1 Cup granulated sugar
3 C water
1 C lime juice with pulp(4-6 limes)
1 lime, halved and sliced thin for garnish

In a small saucepan, bring to a boil the sugar, lime zest and one cup of water. Boil for one minute or until sugar is dissolved. Strain zest and pour over 12-15 ice cubes in a 1 quart pitcher. Add the lime juice, sliced lime and 2 cups of water. If too sweet, you can add a little more lime juice.

Makes about 1 quart.

Muhammara

Muhammara is a Turkish walnut/garlic spread. The garlic gives it a nice kick. This recipe is a combination of many recipes I have tried.

1 12 oz jar roasted red peppers - or 2 fresh roasted red peppers
2/3 C walnuts - toast in a dry frying pan for a couple minutes.
12 cloves garlic
2/3 C breadcrumbs
2 T extra-virgin olive oil
1/2 t ground cumin
1/4 t red pepper flakes
1/4 C pomegranate syrup (see below)
juice and zest from 1/2 lemon

Lightly toast the walnuts in a dry frying pan for several minutes. Place all ingredients in a food processor and process until very smooth. It should not be gritty. Add salt to taste. Refrigerate several hours before serving, but serve at room temperature.

Serve with tosted pita triangles, toasted French bread or sesame crackers.

Pomegranate Syrup
Boil pomegranate juice until reduced by half. I make an entire jar and freeze it in ice cube trays. Works great in pomegranate martinis, too.