End of Summer Salads

Pistachio Pesto:
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup extra virgin olive oil

Salad:
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper

1. To prepare the pesto, place pistachios and garlic in a food processor; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Reserve 1/2 cup for salad; spoon remaining 1 cup pesto into a zip-top plastic bag; store in refrigerator.
2. To prepare the salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled. Serves 6.

2 ½ cups cold basmati or white rice
1 (16-ounce) can garbanzo beans, drained and
rinsed
3 chopped roasted red or yellow bell peppers
½ cup chopped fresh basil
½ cup chopped red onion
2 garlic cloves, crushed
¼ cup extra virgin olive oil
¼ fresh lemon juice
½ teaspoon salt
½ cup crumbled feta cheese
8 ounces cooked fresh tuna, chunked
2 cups fresh baby spinach leaves

1. Combine all ingredients in a bowl; toss well. Let stand at least 1 hour. Serve at room temperature. Serves 6.

Peanut dressing:
1/2 cup peanut butter
1/4 cup reduced-sodium soy sauce or tamari
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 garlic clove, chopped
1/4 cup seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
1/2 to 1 teaspoon red pepper flakes

Noodles:
1 pound thin egg noodles or spaghetti
2 green onions, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
8 ounces cubed extra firm tofu or chicken

1. To prepare the dressing, place all ingredients in a blender and blend until smooth, about 2 minutes. Transfer to a large bowl.
2. To prepare the noodles, cook noodles until tender according to package instructions. Drain and rinse under cold water.
3. Add noodles, green onions, bell peppers, cucumber and tofu to dressing, tossing to combine. Serves 6.

1/2 pound green beans, trimmed and cut diagonally in thirds (about 2 cups)
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4 cup finely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
Coarsely ground black pepper

1. Steam beans, covered, in steamer basket over boiling water 5 to 7 minutes, or until crisp-tender. Rinse under cold water and drain well.
2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently. Serves 4 to 6.

Recipe by Jean Kressy, Relish Spring 2007 Supplement.

Per serving: 300 calories, 12g fat, 12g prot., 37g carbs., 13g fiber, 720mg sodium.