This is the time of year that we start looking for meal ideas that can be prepared ahead of time and eaten chilled or at room temperature. The pasta with shrimp and basil cream is from an April 1981 Bon Appetit Magazine. Not only can all the steps be completed in advance of serving, this dish makes a spectacular presentation. The second salad recipe is a lot less complicated, but still provides an interesting combination of flavors and textures.
The black bean and tomato dish is from Sundays at Moosewood Restaurant (Simon and Schuster, 1990). When the description of the dish included the comment, "I've forgotten everything else we ate that evening..." we decided to give it a try. It is excellent served warm or chilled as either a meatless entree or side dish.
Pasta:
Vegetables:
Seafood:
Basil Cream - prepare ahead (see recipe)
Pasta: Drop pasta into large pot of boiling water. Boil rapidly until the pasta is tender, but still firm. Drain in colander, rinse with cold water an drain again. Transfer the pasta to a large bowl and toss with olive oil and vinegars. Season to taste; toss again. Cover and refrigerate until serving time.
Vegetables: Separately steam the asparagus and broccoli just until crisp tender (do not overcook). Rinse with cold water to stop the cooking process. Steam fresh peas in the same manner and rinse with cold water (if using frozen peas, do not steam). Store vegetables in refrigerator in separate plastic bags.
Halve the cherry tomatoes and refrigerate. Thoroughly wash spinach leaves. Wrap in paper towels and refrigerate.
Seafood: Poach shrimp in gently boiling water until firm and pink. Rinse with cold water. Cut shrimp in half and place in bowl. Toss with oil, vinegars and garlic.
To assemble: About 30 minutes before serving, arrange the spinach leaves around the outer edge of a large platter. Gently toss pasta with vegetables. Arrange the pasta in the center of the platter with the spinach leaves as a border. Make a well in the center for the seafood. Season the shrimp with salt and pepper to taste and mound in the center of the pasta. Serve with Basil Cream. 8-10 servings.
Ingredients:
Combine vinegar, mustard, basil and garlic in a food processor fitted with a steel blade. Process until almost smooth. With the machine running, add oil. Add sour cream, whipping cream and parsley and continue processing until smooth. Season to taste with salt and pepper. Refrigerate until shortly before serving. Makes 3 cups.
Ingredients:
In a food processor fitted with a steel blade, process pepper and garlic until minced. Add oil, lemon juice and cumin, processing until mixed. Add the tomato and yellow pepper and chop coarsely. Transfer the tomato mixture to a large bowl. Place the jicama and parsley in food processor work bowl and chop coarsely. Add the jicama mixture to the tomato along with the rice and toss to thoroughly combine. Adjust seasoning.
To assemble: Peel avocados and cut into 1/2 inch cubes. Mix the avocados and cheese into the salad. Check seasoning and serve garnished with additional parsley. 4 servings.
Ingredients:
Soak the dried beans according to package directions. Cook the soaked bean in fresh water to cover for 1 1/2 to 2 hours or until tender. Drain the cooked beans and while they are still hot, toss with the olive oil, garlic and lemon juice. Add salt and pepper to taste. Stir in half of the tomatoes and parsley. Add additional lemon juice if required. Turn the mixture into a large serving bowl and top with the remaining chopped tomatoes and parsley. Garnish with lemon wedges and hard-boiled eggs. 6 servings
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