Geetha's Kitchen

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it.  Ingredients: 1 cup Great Northern Beans 1 clove Garlic, minced 1 Shallot, thinly sliced 1 Lemon, juiced Salt and Pepper to taste 1 tsp Olive oil 1/2 medium Onion, diced 2 Garlic cloves, finely minced 2 Ripe Tomatoes, diced 2 (9 oz) pckges frozen Artichoke Hearts 1 tsp Lemon Zest 1/2 tsp Salt, to taste 1/2 cup Kalamata Olives 8-10 fresh Basil leaves, torn Freshly ground Black Pepper Method: Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste.  Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covere...

A lovely and light tasting salad for a warm spring or summer day! Be sure not to overcook the pasta for best results - it should still be firm to the bite. All one needs is a cool, frosty beverage: Pudina Chai/Mint Tea Latte or Iced Coffee . Ingredients: 1 lb Dry Capellini or Angel Hair Pasta 2 cups cherry tomatoes, halved or quartered 1/2 small Red Onion OR 3 green onions, chopped 1 Red, Yellow, or Orange Bell Peppers (Capsicum), cut into small cubes 1/2 cup Kalamata (Greek) Olives, pitted and quartered 1 small jar Marinated Artichoke hearts, drained and cut into quarters 1/2 cup firmly packed Italian Parsley, finely chopped 1/2 cup loosely packed Fresh Basil leaves, torn into shreds 2 to 4 Tbsp Extra Virgin Olive Oil Salt to taste Lots of Freshly Ground Black Pepper 4 oz. Fresh Mozzarella, Feta or Parmesan Cheese , cut in small cubes Method: Cook the pasta according to directions on the package. Or here's how I do it to conserve fuel: Bring the water to a boil, stir in brok...