Today's Lunch

[Guest guest]

This was today's lunch. I am trying to use up all sorts of stuff in the

refrigerator to make space for all the holiday food to come. THis was

really good. I got the idea for the tea infusion from watching something

today. It was very interesting.

 

* Exported from MasterCook *

 

Tea-Infused Pasta Salad w/Shiitake Tapenade

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Salads Noodles/Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb orecchiette pasta or other small shape

1/2 small napa cabbage -- shredded

1 green bell pepper -- julienne

1 orange or yellow bell pepper -- julienne

1 red apple such as a Fuji or Gala -- julienne

strips

1/2 jar California Harvest Shiitake Tapenade

10 cherry tomatoes -- halved

10 button mushrooms or shiitake -- sliced thinly

2 Fresno peppers or jalapenos -- julienne strips

Dressing:

1/2 bottle favorite oriental style dressing

Tea Infusion:

1 bag green tea or 1 tsp green tea leaves

1 bag ginseng tea or 1 tsp ginseng tea leaves

1 pc fresh ginger (1 " ) -- coarsely chopped

 

Combine infusion ingredients and add them to a pot of water. Boil water.

When at a boil, remove tea bags or strain liquid into a large measuring

cup and then return it to the pot. Return to a boil. Add pasta. Cook

according to package directions. Drain when cooked al dente.

 

While pasta is cooking, julienne veggies, halve tomatoes and julienne

apple. Place in a large bowl. Coat with 1/2 the dressing. Set aside.

 

When pasta is done, drain well and rinse with cold water to stop

cooking. Place pasta in large bowl with vegetable mixture. Pour the rest

of the dressing over. Mix well so all of the salad is coated.

 

Set out four bowls and put an equal amount of mixture in each bowl.

Garnish with some chopped peanuts or some chopped cilantro (if you don't

like cilantro then use mint, thai basil or chives).

 

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RisaG