Tortellini Salad with Sun-dried-Tomato and Balsamic

Tortellini Salad with Sun-dried-Tomato and Balsamic

Total Time: 1 hr 0 min

  • 2 large red bell peppers
  • 1 pound cheese tortellini, fresh or frozen
  • 4 scallions (green onions), white and tender green parts only
  • 2 cloves garlic, quartered
  • 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
  • 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen
  • f the sprigs from the top of the stem for garnish)
  • 1/8 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Preheat oven to 450 degrees F.
Bring a pot of salted water to a boil for the tortellini.

Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black.

White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool.

Put the charred peppers into a bowl filled with a couple of inches of ice water.

Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.

Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil.

Add the vinegar and blend until a paste is formed, then leaving the blender running,

add the olive oil in a slow steady stream allowing the mixture to emulsify.

Season the dressing with salt and pepper, to taste.

Julienne the rest of the basil (except for the sprigs for garnish).

Toss with the tortellini, julienned red bell peppers, and dressing.

Transfer to serving dish and decorate with reserved basil sprigs.

Can be served at room temperature or chilled.


6 servings

Provided with permission from www.cheftirvine.com

Puttanesca Tuna Burgers

Puttanesca Tuna Burgers

  • 3-5 lbs of fresh raw Tuna, large diced 3 tbsp minced Capers 3 tbsp minced raisins 1 tsp minced garlic 3 tbsp minced black olives 3 tbsp minced red onion 1 tsp dry oregano .5 tsp red pepper flakes 1/3 cup chopped parsely 3 tbsp toasted pinenuts 1/3 cup Evo oil salt/pepper to taste sliced red onions, grilled roasted red peppers pesto whole wheat hamburger rolls non-stick cooking spray

Place raw diced tuna in a food processor and rough mince the tuna.

Remove minced tuna from processor and place in a chilled mixing bowl.

– Mix the other ingredients with the tuna and season tuna burger mix with pepper and salt, to taste. – Form 7 oz tuna burger patties and keep in fridge until ready to cook.

– Preheat the grill and spray the tuna burger patties with non-stick cooking spray. Place the burgers on the grill and cook each side for 4 mins for medium.

– Toast the buns on the grill when the tuna burgers are almost ready.

Spread pest on the bottom buns and place burger on top of pesto.

– Garnish burgers with charred red onions and red peppers.

Chopped Farm Salad

Chopped Farm Salad

  • (6 portions)

  • 3 heads – Romaine Lettuce, Chopped

  • .5 head – Radicchio Lettuce, Chopped

  • .5 cup – Blanched Asparagus, Bias Cut

  • .5 cup – Quartered Artichokes

  • .5 cup – Blanched Green Beans, 1 inch cut

  • .5 cup – Green Peas

  • .5 cup – Cucumber, Diced.5 cup – Grape Tomatoes, Cut in half

  • .5 cup – Hearts of Palm, Sliced

  • .5 cup – Chic Peas

  • Salt and Pepper to taste

  • .5 cup – Low Fat Zesty Italian Dressing


Put all ingredients into a large mixing bowl and toss with the dressing. Season with pepper and arrange in a large salad bowl and serve family style.

Fit Crunch Bars

Fit Crunch Bars

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

– Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.
– Grind oats in a food processor and place in a mixing bowl along with the flour, baking soda and salt.
– In a separate mixing bowl, beat the butter with an electric mixer until fluffy. Add oil, sugar, brown sugar, egg and vanilla extract. Beat until smooth, then add to the bowl (with the mixer running) the dry ingredients. Beat on low speed until all ingredients are mixed.
– Form tablespoon size cookie dough balls and place them on the sprayed sheet about 1 inch apart. Bake the cookies for about 12-15 minutes, until cookies are golden on top.
– Place the sliced Fit Crunch Bar pieces in the center of each cookie and slightly push the slices into the cookies, allow slices to stick. Allow cookies to chill and serve.

Herb Crusted Prime Rib

Herb Crusted Prime Rib

  • One 10 to 12-pound prime rib roast, at room temperature
  • 1/2 cup fresh parsley leaves, chopped
  • 1/2 cup fresh rosemary leaves, chopped
  • 1/2 cup fresh tarragon leaves, chopped
  • 1/4 cup fresh thyme leaves, chopped
  • 2 tablespoons salt
  • 1 1/2 tablespoons ground pepper
  • 1/4 cup vegetable or grapeseed oil

Preheat the oven to 325 degrees F.
To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
In a bowl, mix all the herbs well, and then add the salt and pepper and mix again.

Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
Serve with the pan drippings or sauce if preferred

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