SALMON QUESADILLAS WITH SUN-DRIED TOMATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
- In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.
FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
- To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
- In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.
SALMON FUSILLI WITH ZUCCHINI & SUN-DRIED TOMATOES
Who says healthy can't be delicious! Of course, you can substitute the whole wheat pasta with regular if you prefer, but I find that aside from the health benefits, it actually compliments an earthy flavored dish like this much more.
Provided by Whipper
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in skillet and add onions. Sauté until soft, then add garlic and sauté for another minute.
- Add tomatoes with juice, raise heat to moderately high and cook, stirring every once in awhile, until they collapse and form a sauce, about 10 minutes. In the meantime, bring water for the pasta to a boil.
- Add sun-dried tomatoes and oregano to the tomato mix and simmer for 2 minutes.
- Start cooking the pasta according to the direction on the package.
- Add zucchini, peas, salt, pepper and wine to the tomato sauce and stir. Cover and simmer gently until zucchini are tender, about 10 minutes.
- Fold in salmon, parmesan and remove from heat.
- Add the cooked and drained pasta, toss, then serve.
Nutrition Facts : Calories 573.3, Fat 9.5, SaturatedFat 3.3, Cholesterol 50.1, Sodium 372.1, Carbohydrate 83.7, Fiber 12.3, Sugar 11.7, Protein 39.6
FUSILLI WITH SUN-DRIED TOMATOES, ZUCCHINI, AND PEAS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
- In a small saucepan bring 1 1/2 cups water and tomatoes to a boil. Remove pan from heat and let tomatoes stand until softened, about 15 minutes. Drain tomatoes, reserving 1/2 cup soaking liquid, and chop. In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.
- Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking. Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.
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