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Showing posts from 2011

Thu Le's World Famous Edamame Salad

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Edamame Salad Shared by Thu Le Diep Serving 4-8 people Ingredients: 1 medium size English cucumber or 4/5 Persian cucumber; dice 2 bags frozen shelled edamame, thawed Small basket of grape tomatoes or tri-color tomatoes, cut in half 1 jar marinated mushroom with garlic 1 jar marinated artichokes heart 1 jar of roasted red peppers (or roasted red and yellow peppers); cut to bite size pieces ½ jar of Kalamata olives, pitted or any of your favorite olives 1 container of marinated mozzarella balls (or feta cheese) 2 teaspoons chopped fresh basil leaves (or as much as you like) 2 lemons-squeezed to get the juice All ingredients can be purchased at Trader Joes. Directions: Heat water to a boil in a pot or saucepan. Add Edamame; simmer 3 to 5 minutes or until it is crisp-tender. Drain well and put it in a big bowl and let it cool. Then add tomatoes, cucumbers, salt and pepper and extra virgin olive oil and lemon juice into the big bowl. Mix it Tossed in the rest of the ingredients (mus

Orzo Pasta Salad

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Orzo Pasta Salad a la Diep Ingredients: 1 English cucumbers (not Peeled) 1 carton Little red tomatoes (cherry or grape tomatoes) Sun Dried Tomatoes (as much as you like) 1 small jar of Kalamata Olives (Purple) 1 bag of Orzo Pasta (melon seed) 1 Yellow Squash 1 Zucchini Squash 1 stalk of Celery 1 container of Feta Cheese (Mediterranean) Broccoli Trees (blanch with salt water until tender- shock it with ice water to stop the cooking) Fresh Basil handful (thinly sliced) Extra Virgin Olive Oil 2 small or 1 1/2 large lemons (squeeze juice of lemon) Instructions: Chop all vegetables into edible pieces 1/2 inch approx. Roast yellow squash, zucchini, and tomatoes in oven at 350 degree for 30 minutes. Let it cool before mixing to salad bowl. Mix fresh veggies in large salad bowl, add olive oil, salt, and pepper Cook Pasta (follow directions from bag)- drain, drizzle olive oil on pasta, and let it cool completely before mixing together into salad bowl. Enjoy!