Negligible Quantities

COOKED PASTA

LINGUINE, SOBA NOODLES

Level 1
Cold Pasta Salad
Serves 4-6

Here's comfort food as with that
“slaved all day over a hot stove” quality. Prep time is around 10 minutes.

2 Tbsp. olive oil
1 Tbsp. lemon juice
2 Tbsp. fresh, chopped seasonal herbs (preferably parsley & dill; basil & oregano; cilantro & parsley or any of these alone)
1-2 Roma tomatoes, chopped or 1 cup cherry tomatoes, halved
1 scallion, finely minced or 1 Tbsp. chopped chives
2 cups cooked or raw red peppers
2 cups cooked pasta (any kind that is not a long noodle), room temp
Lightly toasted pine nuts (optional)
1 Tbsp. real mayonnaise
Salt and pepper to taste

In a non-reactive bowl, whisk olive oil and lemon juice. Add remaining ingredients; mix well. Toss in pasta; coat well. Garnish with pine nuts.

Serving suggestions:

A terrific main course when accompanied by salad and bread. As a complete lunch, toss in 1 6 oz. can of drained, albacore tuna. (We prefer the more flavorful imported Italian tuna packed in olive oil.) For a vegetarian pasta salad, add cold, cooked but firm peas or garbanzo beans, and goat cheese, feta or parmesan.

Level 1
Pasta Fagole Soup
Serves 4-6

Here's comfort food with that
“slaved all day over a hot stove” quality.

Prep time: around 10 minutes

2 cups cooked pasta, (any kind that is not a long noodle), room temperature
1 15 oz. can chicken or beef stock
2 Tbsp. butter or olive oil or combo of both
½ cup dry white wine (optional)
1 14.5oz. can Italian peeled tomatoes, chopped with juice
1 15 oz. can white beans, not drained
1 onion, medium
2-3 cloves garlic, peeled and cored
Handful fresh herbs, washed (preferably parsley, oregano, basil) or 1 tsp dried
2 stalks celery, peeled
Salt and pepper to taste
¼ tsp. red pepper flakes (optional)

Put all fresh vegetables into bowl of food processor; chop coarsely. In a stock pot, heat oil or butter. Add chopped mixture to stockpot; sauté for 5 minutes. Empty all canned ingredients into stockpot. Add remaining ingredients; bring to boil. Cook on low for 30 minutes. Taste; adjust seasonings. Add pasta 5 minutes before serving. Put in bowl and grate parmesan cheese on top.

Any negligible quantity of cooked meat – like cooked chicken, fish or shrimp – transforms this pasta dish into a meal in a bowl.

Serving suggestions:

Serve with crusty warm garlic bread and a light salad. Grate parmesan cheese on top and pass the bowls around the table.

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PRODUCE

COOKED CORN, RED PEPPERS & RED ONIONS
AND TATTERED WATERMELON

"Try it on simply grilled or broiled chicken breast," says fellow chef, Karen Levin.

Level 1
Chinese Take-Out Mustard Relish
Serves 2-4

1 cup cooked corn, cut from the cob
1 cup tattered watermelon (rind and seeds removed), coarsely chopped
1 cup crisp cooked green peppers, coarsely chopped
1/2 cup cooked red onions coarsely chopped
2 teaspoons hot Chinese mustard (from take-out packet)
1½ teaspoons garlic, minced
1 tablespoon olive oil
2 teaspoons red or white wine vinegar (or to taste)
Kosher salt to taste
Sprigs of fresh cilantro

Toss all ingredients together, then chill for one hour or more. Garnish with cilantro.

COOKED CORN, RED PEPPERS & RED ONIONS
AND BRUISED APPLES

Level 1
Bruised Apple Relish
Serves 2-4

1 cup cooked corn kernels, cut from the cob
1 cup bruised apples, cubed (peeling, optional)
1 cup cooked or raw red peppers, chopped
2 teaspoons rum
2 teaspoons ginger, freshly grated or dried
½ cup cooked or raw red onions, chopped
1 tablespoon olive oil
2 teaspoons red or white vinegar (or more to taste)
Kosher salt to taste
Sprigs of cilantro

Toss all ingredients together, and chill for one hour or longer. Garnish with cilantro leaves.

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Prepping Tip for corn: To slice corn off the cob, use a knife without serrated edges, or you risk shredding the kernels and leaking out all their delicious juices.
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NUTTY SPREADS

PEANUT BUTTER

Level 1
Asian Peanut Sauce
Yields approximately 1 cup

A fantastic dip for shrimp, or a tossing sauce for Asian-style pasta.

½ cup peanut butter
1 Tbsp. sesame oil
½ tsp. spicy (hot) sesame oil
½ cup peanut oil
½ cup soy sauce
1-2 cloves garlic, peeled and cored

Put peanut butter in bowl of food processor; pulse with garlic two or three times. Add sesame oil. Gradually add remaining ingredients with processor running. For thicker consistency, add more peanut butter.

Serving suggestions:

Use as a dip for shrimp or toss with linguini or soba noodles. As a side dish, add in ½ cup finely chopped peanuts, 2 Tbsp. finely chopped scallions. Toss well, and if desired, garnish with chopped cilantro. As a bed for scallops or grilled shrimp, serve with a few slices of lime on the side.

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