Kitchen Mailbox Pasta with White Beans and Arugula
Marge - Before each Michigan home game the parents of the Michigan band trumpet section have a tailgate. We have some great menu items but need a new side dish or two. Do you have any ideas? Please suggest easy dishes. Thanks. - The Trumpet Moms
I know that your tailgates are well attended and that you have a wonderful core of recipes. After expending energy during pre-game practice the trumpet section is HUNGRY. Beans will provide a good source of energy for the band members., Beans are convenient, good for you and inexpensive.
These recipes may be doubled and tripled easily.
On Sept 23 I will be demonstrating a tailgate brunch menu at Hollanders Kitchen in Kerrytown at noon. I will have plenty of tailgate ideas for you. Call Hollanders for details at 734-741-7531 or go to hollanders.com
Pasta with White Beans and Arugula or spinach. A Southern Living Recipe
1 16oz. pkg bow tie pasta 1 19oz can white beans, rinsed and drained 1 8oz jar sun dried tomatoes with herbs in oil, drained and chopped 1 5oz. pkg arugula or spinach, washed and dried 1 4oz. pkg crumbled feta cheese 1/4 cup fresh basil 2 Tbsp. lemon juice 2 Tbsp. olive oil salt to taste 15oz tuna, drained, optional
1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Add optional tuna. Stir in hot cooked pasta until blended. Serves 8-10
Wild Rice and Bean Salad from Pillsbury
1 10oz pkg cooked frozen wild rice, thawed or 2 cups cooked wild rice(You may also use a box of wild rice mix,prepared and cooled) 1 15oz. can Northern beans, drained, rinsed 1 5oz. can black beans, drained, rinsed 4 oz can chopped green chilies 1/2 cup sliced celery (1 stalk) 1/3 cup chopped onion 1/4 cup chopped fresh cilantro
Dressing: 1/4 cup olive oil 1/4 cup vinegar 1 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. pepper 2 cloves garlic, minced
1. In a large bowl, combine all salad ingredients; stir gently to combine. 2. In a small bowl, combine all dressing ingredients; mix well. 3. Pour dressing over salad; toss gently to coat.
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