ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

April 13, 2016 at 12:00a.m.

Three P’s in a Pot

by June Diorio-KRetzer

3large shallots, thinly sliced

1large clove garlic, grated

2tablespoons extra virgin olive oil

1tablespoon butter

1/2cup dry wine

11/2pints cherry tomatoes or 3 tomatoes diced in large pieces

1/2teaspoon basil

1/2teaspoon tarragon (or to taste)

4ounces rosemary prosciutto, cut into medium squares (can also use regular)

1/24 to 6 ounce bag frozen peas, thawed at room temperature

2ladles pasta water

salt and pepper

salt free all-purpose seasoning to taste

1pound choice of whole wheat or regular pasta

1/2 to 1/4 cup asiago cheese, grated

Saute shallots and garlic in oil and butter on medium-low heat until soft. Add wine and tomatoes, cover and saute until tomatoes pop or separate. Add basil, tarragon, prosciutto, peas, pasta water and salt and pepper. Toss with drained pasta. Top with grated asiago cheese.

Pear, Endive and Watercress Salad

by Cecelia Gill

1/3cup chopped walnuts

4ounces loosely packed watercress (4 cups)

2heads endive (about 3 ounces each)

1tablespoon white wine vinegar

11/2teaspoons honey

1/2teaspoon Dijon mustard

1/4teaspoon salt

1/8teaspoon pepper

3tablespoons extra virgin olive oil

1small red Bartlett pear, cored and cut into inch wedges

2teaspoons fresh parsley, chopped

Parmesan cheese shavings (garnish)

Heat dry skillet over medium heat. Add walnuts, cook, stirring until lightly browned, about 3 minutes. Remove from skillet; reserve. Remove, discard thick stems from watercress. Reserve 7 leaves from endive. Crosswise cut remaining endive into about 1/2 inch wide slices. Combine vinegar, honey, mustard, salt and pepper. Gradually whisk in oil. In bowl, combine watercress, sliced endive, pear, parsley and reserved walnuts. Toss with dressing. Transfer watercress mixture to center of platter. Arrange reserved endive leaves around edge of platter. Garnish with Parmesan shavings.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.