Trader Joe's Cold Lentil Salad

This is a modified version of a recipe that I picked up in TJs one day. The original recipe was submitted to my TJs by a customer and then the staff made samples of it in the back. It is SUPER simple, cheap, and delicious.

Ingredients:

1 package of Trader Joe's Steamed Lentils
1 package Trader Joe's Bruschetta Sauce
1 large Italian cucumber, diced
4 oz of Sheep's Milk Feta (the original recipe called for fat free feta which reduces the calories significantly and tastes the same)
1/2 can Sliced Black Olives

Combine all ingredients. Refrigerate to combine flavors. Serve chilled.

1/8th of the above recipe has the following nutritional value:

176 Calories
8.6g Fat
18g Carbohydrates
5.4g Fiber
8.6g Protein

Skillet Bread

In a large (10 or 12") cast iron pan, place:

2 Tbsps Olive Oil (preferably NOT extra virgin)

In a large bowl, place:

2/3 cup warm-ish water (not hot)

1/2 tsp yeast (active dry or rapid rise)

1 tsp salt

1 Tbsp Olive Oil (preferably NOT extra virgin)

2 cups all purpose flour 

and whatever you'd like on top!  may we suggest:

3 Tbsps Olive Oil (preferably NOT extra virgin)

2 tsps coarse sea salt

1 onion, sliced and sauteed or caramelized

1 shallot, minced

3-4 sprigs of thyme

1/2 cup fresh spinach or chard

1 large tomato, sliced

1 cup parmesan cheese, shredded or sliced

1) Mix all of your ingredients in the large bowl together with a wooden spoon.  Once it comes together, go ahead and knead them for 5 minutes.  Don't worry if this looks and feels very sticky.  Add just enough flour to make it workable.  You can also do this with a stand mixer fitted with the dough hook.  

2) Place the dough in your skillet and allow it to rise for 2 hours.

3) Preheat your oven to 500 degrees.  Dimple your dough lightly, especially in the middle.

4) Lightly brush the olive oil over the bread.  Top with your goodies and sprinkle the cheese.

5) Bake for at least 25 minutes.  Once a nice golden color, remove from oven and serve warm.

Source: The Gourmandise School of Sweets and Savories

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