Fresh

Thanks to Cannes Film Festival for this image

It’s all about Cannes, new films, all of the stars, the glam and glitter and food. Definitely don’t forget the food because all those stars have to eat just like the rest of us. Do they serve food at the festival, do they serve stuff from cans? Cans-get it? Ha! I crack me up. No, wait a second, seriously-do they?

Thanks to KSC Fitness Centers for this image

Thanks to Mealtime.org for this recipe

Tomato Crostini with Fontina Cheese

These Italian - inspired baguettes use only a few simple ingredients but add a Mediterranean flair to any meal. Serve this appetizer with a chopped Italian salad and whole-wheat pasta for a hearty, well-balanced meal.

Ingredients:

• 1 large French Baguette, cut in 24 (1/2 inch thick) slices.
• 1 can (14 1/2 ounces ) Italian style diced tomatoes, drained.
• 1 can (2 1/4 ounces) sliced ripe olives, drained.
• 2 tablespoons, chopped, Italian (flat leaf) parsley.
• 1 tablespoon basalmic vinegar.
• 1 tablespoon olive oil.
• 1/4 teaspoon crushed red pepper.
• 24 small slices (about 4 ounces total) fontina or provolone cheese.

Preparation:

1. Heat oven to 350 degrees F.
2. Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.
3. Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl. Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.
4. Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.

Thanks to Anna’s Finds for this image

Thanks to About.com for this recipe

Salmon Fettuccine

Ingredients:

• 1 onion, chopped
• 1 Tbsp olive oil
• 10 oz container refrigerated four cheese Alfredo sauce
• 1/2 cup of milk
• 1/2 tsp dried basil leaves
• 14 oz can salmon, drained, skin removed and bones removed if desired
• 2 cups frozen baby peas
• 1 lb fettuccine pasta, cooked and drained
• 1/2 cup grated Parmesan cheese

Directions:

In a heavy skillet, cook onion in olive oil until tender and translucent. Add Alfredo sauce and milk; cook and stir until sauce is smooth and thickened and comes to a simmer. Stir in basil, salmon and peas. Simmer and stir gently and only occasionally until the salmon and peas are heated. Add pasta and toss to blend. Top with Parmesan cheese and serve. Serves 4-6.

Posted on May 21st, 2008 by Ruth
Filed under: Fish, Pasta, Vegetables