Served for Staff Luncheon August 2011
Tortellini with Fresh Tomato-Basil Sauce
This is one of my favorite summer-time dishes.
With fresh garden tomatoes--it can't be beat!
1 pkg 20 oz refrigerated cheese-filled tortellini (I prefer Buitoni)
8-10 medium tomatoes, seeded and coarsely chopped
3 Tablespoons snipped fresh basil leaves
1 teaspoon balsamic vinegar
1/2 tsp freshly ground black pepper (to taste)
1/2 tsp salt
2 Tablespoons olive oil
2 large garlic cloves, minced
3 cups fresh chopped spinach (pack it down to measure)
1/2 cup grated fresh Parmesan cheese
Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.
Heat olive oil over medium heat in a medium skillet. Add minced garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.
Served with French baguette slices and melon wedges.
Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results.
1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice
Preheat oven to 450. Place crust in pie plate and flute edges. Press heavy foil into crust to help maintain shape. Bake unpricked crust 8 minutes. Remove foil and bake an additional 5 minutes, or until golden on edges. Cool.
Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice. Stir and cook over medium heat until thickened and just starting to boil. Remove from heat.
Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell. Pour hot berry mixture over fresh berries. Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.
Serve with sweetened whipped cream or whipped topping.
Served with French baguette slices and melon wedges.
Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results.
1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice
Preheat oven to 450. Place crust in pie plate and flute edges. Press heavy foil into crust to help maintain shape. Bake unpricked crust 8 minutes. Remove foil and bake an additional 5 minutes, or until golden on edges. Cool.
Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice. Stir and cook over medium heat until thickened and just starting to boil. Remove from heat.
Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell. Pour hot berry mixture over fresh berries. Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.
Serve with sweetened whipped cream or whipped topping.
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