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From Our Deli to Your Kitchen Rio Grande Serves 4-6 • Preparation Time 1 hour 1 cup Quinoa 1 ½ cup water ¼ cup Red Onions 2 Celery Stalks 3 Small Tomatoes ¼ cup Colored Peppers 1 - 15oz can Black Beans Ground Cumin Balsamic Vinegar 2 T Olive Oil 3 Cilantro Stalks Himalayan Salt Black Pepper Heat quinoa in water until it comes to a boil. Shut off heat, cover and let sit 20 minutes. While quinoa is cooking, prep your red onions, celery, tomato, cilantro and finely diced peppers. Mix together the celery, onions, vinegar, olive oil, peppers, black beans and cumin to taste. Gluten-Free Pasta Salad with Tuna Serves 4 Preparation time 15 minutes • Cooking time 8 minutes 2 pieces canned roasted red peppers 7 oz (200 g) canned tuna, in brine 14 oz (400 g) canned artichoke hearts 2 tablespoons finely chopped mint 3 tablespoons olive oil 1 tablespoon capers 1 clove garlic, minced 10 oz (300 g) gluten-free shell pasta 2 tablespoons balsamic vinegar Salt and Pepper Drain the peppers and cut into narrow strips. Drain the tuna and flake with a fork. Drain the artichokes, rinse, and press out the excess water. Cut each one in half and put them in a bowl with the tuna and peppers. Add the mint, olive oil, capers and garlic. Cover with plastic wrap and refrigerate several hours or until the next day. Cook the pasta in boiling salted water with 2 tablespoons olive oil. Drain well and toss in a bowl with the tuna salad. Sprinkle the vinegar, salt and pepper on top and serve immediately. Meat-Stuffed Tomatoes & Peppers Serves 6 Preparation time 1 1/2 hours • Baking time 1 1/2 hours 6 large tomatoes salt and pepper 6 large green bell peppers 1/2 cup short grain rice 1 cup olive oil 1/2 cup finely chopped parsley 1 1/2 lbs ground lean meat (beef, veal or turkey) 1 tablespoon finely chopped mint (optional) 4 large potatoes 1 medium onion, finely chopped 1/4 cup margarine 2 tablespoons tomato paste 1/2 teaspoon sugar Wash and wipe the tomatoes and peppers. Slice off pepper tops and discard the seeds. Slice off the stem end tops of tomatoes, and carefully scoop out most of the pulp, leaving only a thin layer next to the skin. Reserve the sliced-off tops. Puree the scooped out tomato pulp and mix with the sugar and tomato paste. Heat the oil in a large pan over high heat. Add the ground meat and the onion. Saute for 10-15 minutes. Pour in the tomato puree, add seasoning, and cook over medium heat, until the sauce has been reduced to a very thick consistency, approximately 15 minutes. Remove from the heat, add the rice, parsley, and mint, and stir well. Transfer to a strainer and reserve the juice. Stuff the peppers and tomatoes up to 2/3 with the meat mixture and pack them closely in a shallow baking pan. Replace the sliced-off tops on the stuffed vegetables. Peel and cut the potatoes into 8 pieces each. Place them around and between the stuffed vegetables with 2 tablespoons of olive oil, and dot the potatoes with margarine. Bake in 350 degrees F oven for about 1 hour and 30 minutes until done and tops are brown. Add some hot water during the baking, if necessary. Serve the dish hot. Abby's Magazine - January/February 2013 | Page 5 Abby's Magazine - January/February 2013 |Page 5

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