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Cloudy,39°
Thursday, December 18, 2014
Entertaining around the grill, al fresco-style
(Page 3 of 4)
Brimming with the flavors of an Italian antipasto platter, this pasta salad is a colorful, flavorful companion to summertime foods.

1 pound penne rigate
2 cups sliced fresh mushrooms
1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
4 slices provolone cheese
2 ounces sliced Italian salami
1/2 cup sliced roasted red peppers
1/2 cup packed fresh basil leaves
Basil sprig, optional

Dressing:
3 tablespoons olive oil
4 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon minced garlic
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt, or to taste
Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl; set aside.
For dressing, whisk together dressing ingredients in small bowl.
Place mushrooms in medium microwave-safe bowl; cover with plastic wrap. Cook on High 1 minute, or until mushrooms begin to soften. Uncover; pour off any liquid. Add artichoke hearts to mushrooms; toss with 2 tablespoons dressing and set aside.
Stack provolone slices; cut into eighths to form triangles. Stack salami slices; cut into quarters. Add to pasta along with red peppers.
Stack basil leaves; roll up and slice into very thin strips. Top pasta salad with basil, marinated mushrooms and artichokes. Whisk dressing again; add to salad and lightly toss. Garnish with basil sprig, if desired.

Flame-Licked Fingerling Potatoes with Spud Rub
Created by The BBQ Queens for the U.S. Potato Board

Spud Rub:
1 tablespoon onion powder
2 teaspoons lemon pepper
1 1/2 teaspoons paprika
1 ½ teaspoons smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon ground cumin

Potatoes:
1 pound fingerling potato mix
2 teaspoons olive oil
1 tablespoon Spud Rub

For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
Prepare a medium-hot fire in your grill.
Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Mediterranean Chicken Veggie Kabobs

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