curried turkey and israeli couscous salad with dried cranberries

Source: Fine Cooking Magazine

Tuna Pasta Salad

4-8 servings

3 cans solid white Tuna
8 oz pasta
1 c. chopped celery
1/2 c. ranch
1/4 c. capers
The juice of 1 large lemon
1 T dried Dill
1/2 - 1 t. Garlic Salt

Cook Pasta according to package, chill in fridge.

Combine all remaining ingredients with chilled pasta, chill.

Stir & Serve

Chimichurri

Recipe to accompany the article available at http://TastingTable.com
Malbec's Chimichurri Sauce
Recipe adapted from Pablo Alcotra

Makes about 3 cups
1 bunch parsley, coarsely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon red chile flakes
¼ cup white vinegar
¼ cup fresh lemon juice
3 cups extra-virgin olive oil
Salt and pepper

Add the parsley, garlic, oregano and chile flakes to a food processor or blender and pulse
until finely chopped. Add the vinegar and lemon juice and blend for 1 minute. With the
machine running, slowly add the olive oil until emulsified. Season to taste with salt and
pepper. Serve immediately or re#igerate for up to two days. If chi%ed, return to room
temperature before serving

Chicken satay

Just like our favorite thai restaurant http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm

Carolina slaw recipe

Adapted from Bon Appétit magazine

yield: Serves 8

Ingredients

• 1/2 cup distilled white vinegar
• 6 tablespoons sugar
• 6 tablespoons vegetable oil
• 2 1/2 teaspoons dry mustard
• 1 teaspoon celery seeds

• 1 medium cabbage (about 1 1/4 pounds), thinly sliced
• 1 cup shredded carrot
• 
  

Preparation

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and carrot in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)