Bring a large pot of salted water to boil. Cook the tortellini according to the package. Drain and rinse with cold water.
Place the tortellini in a large bowl. Add tomatoes, cucumber, olives, red onion, and feta.
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
2 veal shanks (about 1 lb) sawed crosswise into thick hunks *Note – I used beef short ribs
2 tblsp all-purpose flour
3/4 tsp salt
1/4 tsp freshly ground pepper
3 tblsp olive oil
2/3 cup Chardonnay
1 small lime, thinly sliced
2 tsp drained nonpareil capers
3 to 4 tblsp coarsely chopped pitted nicoise or Gaeta olives
Setting – Low for 7 to 8 hours, lime, capers, and olives added after 5 1/2 to 6 hours.
1. Spray the inside of the crock pot with non-stick cooking spray and place half of the onion and fennel in the crock
2. Pat the veal dry, with paper towels and coat with the flour, salt, and pepper. In a large skillet over medium-high heat, warm the oil until very hot. Add the veal, and brown on all sides, about 5 minutes. Transfer to the slow cooker, positioning the shanks side by side if possible.
3. Add the remaining onion and fennel on top of the shanks. Add the wine. Cover and cook on low for 5 1/2 to 6 hours.
4. Arrange the lime slices over the top and sprinkle with the capers and olives. Cover and cook another 1 1/2 to 2 hours.
1/4 red bell pepper, seeded and cut into small neat dice
2 tblsp chopped fresh cilantro
1/2 jalapeno chile, seeded and cut into small neat dice
salt and ground pepper to taste
2 tsp unsalted butter, cut into bits
1 lime wedge, plus 3 thin lime slices
1 skinless salmon fillet — 1/2 lb
Preheat oven to 450F.
Put the corn kernels in a bowl. Add the bell pepper, cilantro, chile, salt, and pepper and mix well.
Put a 12-by-18 inch sheet of heavy-duty aluminum foil on a work surface. Top with corn mixture and dot with 1 tsp of the butter.
Bring the long edges of the foil together and fold over to form a tight seal. Fold and seal the ends as well. Bake until the salmon is opaque throughout and just flakes with a fork, 15-20 minutes. The timing will depend upon the thickness of the fillet.
Transfer the packet to a work surface. Open the foil carefully and the ends first, allowing the hot steam to escape, then unwrap the top. Transfer to a warmed dinner plate.
When I took my car into a new dealer that recently opened in the area for routine maintenance I had a great experience, and it was even better when they hooked me up with a free two month trial for SiriusXM radio. PJ Radio here I come! I wish I spent more time in my car, but since I spend maybe 3 hours a week driving its just not worth it for me to renew for $15 a month for 1 station. (Though I would totally consider it if I could a la carte one station for $5 a month).
I did get to hear a bunch of live Pearl Jam from the most recent tour, plus classic tunes from 1992 shows, which is always a treat.
Plus the best thing it introduced me to is this demo version of Nothing As It Seems.
Combine the polenta and water in a small saucepan. Slowly bring to a boil over medium heat, whisking from time to time, to break up any lumps. Add the tablespoon of salt, reduce heat to low, and simmer, stirring occasionally, until the polenta is thick, pulls away from the sides of the pan, and is no longer grainy. 20-30 minutes.
Stir in the spinach, peas (which I omitted) mascarpone, and Parmesan. Taste and adjust with more salt. Eat with a spoon.
Adapted from Solo Suppers. This makes enough for 2 servings.