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Hometown 1
Recipes 1
Grgens
Galore
The wide variety of greens
at most grocery stores offers the opportu
nity to add flavor to main dishes and
salads. Dark-colored greens, such as aru
gula, mache, endive, mustard and kale,
are loaded with potassium, vitamins
and antioxidants. They provide flavor,
in addition to crunch and texture, to
any dish.
Arugula punches up the flavor of
Jo Ann Geary's Shrimp with Arugula
and Penne Pasta. "As a registered nurse
living in Manhattan with a miniature
galley, I created simple healthy dishes
that could be made in one or two pots,
including this delicious combination,"
says Geary, now a resident of Whisper
ing Pines, N.C. The warm pasta slightly
wilts the arugula when the two are
folded together and brings out the pep
pery flavor of the greens.
The Tuscan Cranberry Almond Salad
recipe submitted by Nancy Rens of
Prescott, Ariz., provides an opportu
nity to experiment with different
salad greens. Rens suggests using a
bagged spring mix and American blend
(romaine, iceberg, cabbage, carrots and
radishes), but any combination of fla
vorful greens—endive, escarole, baby
romaine, radicchio, red leaf lettuce—
can be used.
As always, American Profile looks forward
to receiving and publishing your favorite
recipes—and sharing them with our
millions of readers across the nation.^.
Search Our Recipe Database!
Our new online recipe database has
over 500 more Hometown Recipes
organized by category and keywords,
just log on to AmencanProfile.com
and click on Recipes.
RECIPE:
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[ RECIPE:
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Shrimp with Arugula and Penne Pasta
Tuscan Cranberry Almond Salad
Shrimp with Arugula
and Penne Pasta
/* cup, plus 2 tablespoons,
olive oil
2 pounds medium shrimp,
peeled and deveined
/* teaspoon red pepper flakes
1 teaspoon dried oregano
Zi cup sliced dry or jarred
sundried tomatoes
2 tablespoons chopped shallots
2 bunches arugula
IZi tablespoons lemon juice
I pound penne pasta, cooked
1. Heat 2 tablespoons oil in skillet; add
shrimp, red pepper flakes and oregano.
Saute 2 minutes. Add tomatoes and shallots.
Saute 2 to 3 minutes longer or until shrimp
is pink. Scrape into a large bowl.
2. Add arugula, remaining olive oil and
lemon juice. Fold in cooked pasta. Serves 6.
Tips From Our Test Kitchen:
Serve this dish with grated Parmesan
cheese.
Photo: High Cotton Food
Styling & Photography
Tuscan Cranberry Almond Salad
10 cups spring mix or mesclun
greens
I cup chopped carrots
Zi red onion, thinly sliced
Zi cup slivered almonds
Zi cup bacon bits
I cup dried cranberries
I medium Granny Smith apple,
cored and chopped
Zi to I cup crumbled feta or
shredded Cheddar cheese
I (.7-ounce) package dry Italian
dressing mix
Z* cup balsamic vinegar
Zi cup extra virgin olive oil
3 tablespoons water
1. Place salad greens in a large bowl.
Add carrots, onion, almonds, bacon bits,
dried cranberries and apple; sprinkle with
cheese.
2. Prepare dressing according to package
instructions, using balsamic vinegar, olive
oil and water. Toss before serving and pass
salad dressing at the table. Serves 10.
Photo: Mark Boughton
Styling: Teresa Blackburn
uV