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Tomato Dill Pasta Salad
- 3½ c. diced ripe tomatoes (about 1½ lbs.)
- 2 tbsp. minced parsley
- 1½ tsp. flowering dill
- 2 tsp. finely minced shallot
- 1 clove garlic, minced
- 2 tbsp. olive oil
- ½ bell pepper, thinly sliced
- Salt and pepper to taste
- 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked
- In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
- Gradually stir in olive oil.
- For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
- When ready to serve, add salt and pepper; toss with hot cooked pasta.
- Makes 2 to 4 servings (about 3½ cups sauce).
Author: Dani Lind
Recipe type: Side Dish
- ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
- 1 broccoli stem, peeled & grated
- Salt & to taste
- 1 carrot, grated
- ½ green bell pepper, very thinly sliced into 2” strips
- ½ yellow squash with middle scraped out, finely chopped
- 2 cloves garlic, minced
- Zest & juice of 1 lime
- 3 Tbsp. mayo
- 3 Tbsp. chopped fresh cilantro
- ½ tsp. each ground coriander & chipotle powder
- In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
- Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
- Add remaining vegetables & lime mayo mixture to slaw & toss.
- Serve immediately or store in fridge for a couple days.