Mac & Cheese with Fontina

Ingredients:
1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.
Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Spaghetti and Meatballs

Ingredients:
Meatballs:
¾ pounds Ground Beef
¾ pounds Ground Pork
3 cloves Garlic, Minced
¾ cups Fine Bread Crumbs
2 whole Eggs
¾ cups Freshly Grated Parmesan
¼ cups Flat-leaf Parsley, Minced
¼ teaspoons Salt
Freshly Ground Black Pepper
Splash Of Milk
½ cups Olive Oil
Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1 whole (28-ounce) Can Whole Tomatoes
1 whole 28 Ounce Can Crushed Tomatoes
½ cups White Or Red Wine (optional)
¼ teaspoons Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
¼ cups Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves, Chiffonade (optional)
2 pounds Spaghetti, Cooked To Al Dente

Directions:
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Pasta With Roasted Red Pepper Sauce

Ingredients:
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
½ cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Directions:
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Swedish Meatballs

Ingredients:
4 tablespoons butter
1 small onion, minced
1 pound each ground beef and pork (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
4 pieces white bread, crust removed, torn and soaked in whole milk

Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves 1 (12 oz.) package of egg noodles

Directions:
Preheat the oven to 325 degrees F.Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

The meatballs were very wet, so the bowl of cold water is very important. I was worried if the meatballs were going to hold up and they did! With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round.
Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked.

Put the dish in the oven for about 20 minutes, being careful not to overcook them.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan.

Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. While the sauce is simering and thickening, book one 12 oz. package of egg noodles per package directions.

Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam.

Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes.

To serve, spoon a portion of egg noodles onto a plate then add couple of meatballs onto each plate and spinkle with chopped parsley.

Baked Penne with Chicken and Sun-Dried Tomatoes

Ingredients:
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions:
1. Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
If you’re freezing the second dish: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. To bake, preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Balsamic Chicken Noodle Bowl

Ingredients:
12-16 oz linguine(depending on how much pasta you like)
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese

Directions:
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.

Baked Pasta With Chicken Sausage

Ingredients:
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo - I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Directions:
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Pasta Rosa

Ingredients:
7 oz. penne pasta
3 oz. pancetta, diced
9 oz. bag of baby spinach leaves
2 oz. pine nuts
4 oz. sun-dried tomatoes, in oil and cut into 1/4 inch strips (or Julienne Cut)
Extra Virgin Olive Oil
1/2 lb. shrimp, peeled and deveined
Goat Cheese, crumbled
Salt & Pepper, to taste

Directions:
Preheat the oven to 350 degrees. Place the pine nuts in a single layer on a cookie sheet. Bake the nuts for 3-4 minutes, or just until they start to brown and become fragrant. Remove the pine nuts from the oven, and set to the side.
Next, in a large pot or Dutch Oven, drizzle about 2 tbsp of the olive oil. Add pancetta and cook for 5 - 7 minutes, stirring often...until the pancetta becomes brown and is cooked thoroughly. Next, add the sun-dried tomatoes to the pan of pancetta, along with the flavored oil from the sun-dried tomato jar (about 1-2 tbsp). Continue to cook until the tomatoes begin to soften.
While the pancetta and tomatoes cook, bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Let the pasta cook while you finish the rest of the recipe (10-11 minutes).
After 3-4 minutes, the sun-dried tomatoes will begin to soften. At this point, add the entire bag of spinach to the pot. Begin stirring the mixture, completely mixing the ingredients. Continuously saute/stir the mixture in the oil until the spinach is completely wilted and shiny. It should be a beautifully green color. Season with salt and pepper.
The spinach mixture should look like this...
Remove the spinach mixture from the pot and place on a platter, putting it to the side.
Next, drizzle a little more olive oil into the pot, if needed. Add the shrimp and cook on each side for 2-3 minutes. Once the shrimp is cooked through, add the spinach mixture back to the pot.
Add the pine nuts, stirring well. At this point, the pasta should be just about finished. Drain the pasta and add it to the pot with the rest of the ingredients. Give it one final stir.
Plate the pasta and top with the crumbled goat cheese.
Serve immediately!

Pesto Pasta Salad with Grilled Chicken

Ingredients:
1 pound bow tie pasta
3/4 cup Pesto
1/2 pint cherry tomatoes, halved
fresh basil
salt and pepper
olive oil, as needed
grilled chicken, cut into cubes

Directions:
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and cubed chicken. Taste the salad and season it as you like with salt and pepper. Trim basil leaves into thin strips (about 5-7 leaves). You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Ingredients:

1 T olive oil
1 large portobello mushroom, chopped
1/2 onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 15 oz ricotta cheese - I used low fat
1 egg
3/4 cup mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, grated (divided)
1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)
1/2 tsp dried basil
Dash of crushed red pepper
Salt and pepper

About 3 cups of marinara sauce

About 18 jumbo pasta shells, cooked al dente, read box instructions

Directions:
Preheat the oven to 350 degrees. Spray a large casserole dish or Pyrex 9 by 13 pan with cooking spray. Heat the olive oil in a large skillet. Once hot, add the onion, cook until soft. Add in garlic, mushrooms, and red peppers. Remove from heat and cool.
In a large bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, stir well. Add in the egg, spinach, dried basil, crushed red pepper,salt and fresh cracked pepper to taste. Mix well until creamy. Add the mushroom, onion, red pepper mixture.
Pour 1/2 cup of marinara sauce in the bottom of your sprayed baking dish. Place the cooked shells in the pan. Make sure they are spaced out evenly. Stuff each shell with cheese/veggie mixture. Use a spoon, it might get messy:)
Pour the remaining sauce over the stuffed shells. Add the leftover mozzarella and Parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes. You want the shells to be bubbling with goodness. Let cool for a few minutes and serve warm.

Noodles With Mushrooms & Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil

The Noodles:
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds

Directions:
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.

Brown Butter Ravioli

Ingredients:
1 12-16 oz. package of fresh or frozen ravioli (I prefer chicken and cheese)
3 Tbsp. butter, cut into small pieces
2 Tbsp. balsamic vinegar
2 handfuls grated Parmesan cheese
Salt and pepper

Directions:
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until ravioli expand, float to top of water and are al dente.
Melt butter into large frying pan and brown. Add cooked ravioli to browned butter and turn and cook until browned. Add balsamic vinegar and stir until coated. Sprinkle cheese over the top, salt and pepper to taste.

Ravioli Bake

Ingredients:
1 lb sweet or hot Italian sausage, casings removed
1 T olive oil
3 garlic cloves, minced
1 T tomato paste
1 (28 ounce) can crushed tomatoes
3 T minced fresh basil
1/4 heavy cream
salt and ground black pepper
2 (9 ounce) packages fresh cheese ravioli
1 c shredded mozzarella cheese

Directions:
Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot.
Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside.
Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8 to 10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside.
Add 1 T salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot.
Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13 by 9-inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

Toasted Walnut Pasta

Ingredients:

3/4 cup chopped walnuts

1 clove garlic, minced

1 slice bread, crusts removed

2/3 cup 2% milk

1 ounce grated Parmesan, plus more for garnish

3 tablespoons olive oil

Salt and pepper

1 pound any flat short pasta

1/2 cup chopped Italian parsley, for garnish

Directions:

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.Pour into a bowl, and set aside. Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it from sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

Souper Salad Fettucine Salad

Ingredients:
8 oz. Fettuccine
1/2 C. Light Mayo (NOT Miracle Whip)
1/2 C. Frozen Corn
1/4 C. scallions, chopped
1/4 C. Grated Parmesan Cheese
1/2 tsp. Garlic Powder
1 tsp. Fresh Cracked Pepper
Salt to taste

Directions:
Cook pasta according to directions. Drain. Mix pasta and corn in a bowl. Mix together the mayo, cheese, garlic powder, onions and pepper. Combine the pasta, and sauce, and mix well. Salt to taste. This is best if refrigerated for a couple of hours before serving.

Penne alla Vodka

Ingredients:
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Directions:
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Toasted Ravioli

Ingredients:

2 eggs

Splash of milk or half-and-half

Salt and pepper

1 1/2 cups Italian bread crumbs

1/2 cup grated Parmigiano-Reggiano

a couple of handfuls Handful flat-leaf parsley, chopped

12 large fresh spinach and cheese ravioli, about 3/4 pound

5 tablespoons extra-virgin olive oil, divided

3 cloves garlic, finely chopped

Pinch red pepper flakes

2 roasted red peppers, drained (available in a jar)

1 (14-ounce) can crushed tomatoes

Directions:
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs.

Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Pioneer Woman's Favorite Salad

Ingredients:
1 package linguine noodles, cooked, rinsed and cooled
1/2 to 1 head sliced napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (aka mung bean sprouts)
3 sliced scallions
3 peeled, sliced cucumbers
Lots of chopped cilantro- up to one bunch
1 can whole cashews, lightly toasted in a skillet

Dressing:
juice of 1 lime
2-3 tablespoons sesame oil
8 tablespoons soy sauce
1/3 c brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro

Directions:
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Toss with tongs or hands and serve on a platter.

Dressing keeps up to three days refrigerated before service, without cilantro.