Page 21 - Florida Sentinel 7-20-18

Recipes
Old-Fashioned
Macaroni Salad
Three Bean Salad
Kosher salt
Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half 1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can cannellini beans, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
Freshly ground black pepper
Directions: Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice Dressing:
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish Kosher salt and pepper
Directions: To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 a. Drain and cool under cold running water. Peel the eggs and chop. Re- serve.
While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
In a large serving bowl, combine the eggs, ham steak, cel- ery, shallots and lemon juice Add the macaroni and stir to combine.
In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed.
Cover and chill for 2 hours for the flavors to meld.
Berry Chicken Salad
4 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 cup fresh raspberries
1 cup halved fresh strawberries 2/3 cup crumbled goat cheese
3 tablespoons chopped pecans, toasted
1/4 cup prepared fat-free rasp- berry vinaigrette
Directions: Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.
FRIDAY, JULY 20, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B