This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

Both from "Low Country, Up Scale": Gado-Gado (a precursor to a Rijstaffel feast) Ingredients: The vegetables: 2 cups French beans, cut into 1-cm / 1/2-inch lengths 4 medium carrots, peeled and sliced thinly 1 cup cauliflower florets 1/3 cup snow peas ½ cup broccoli florets For the garnish: Some lettuce leaves and watercress 2-3 whole hard-boiled eggs, quartered 1 medium potato, boiled in its skin, and then peeled and sliced/diced 2 medium ripe tomatoes, quartered ½ medium cucumber, thinly sliced 1 Tbs crisp-fried onions Par-boil the vegetables separately in slightly salted water, for 3-4 minutes. Drain each vegetable separately in a colander. To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on the sides. Heat the peanut sauce (recipe follows) in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. Peanut sauce Ingredients: 3 Tbs peanut butter (or homemade peanut paste) 2 Tbs coconut cream 4 Tbs water Any quantity chilies, to taste, chopped finely 2 medium shallots, chopped finely 1 or 2 cloves garlic, minced 1 tsp cumin 1 Tbs peanut oil Directions: Heat the oil in a wok and then add shallots, garlic and chilies, and fry for a couple of minutes until the shallots begin to appear transparent. Add the cumin, then the peanut butter and stir over reduced heat to form a paste. Gradually add the water, continually stirring until the mixture has a creamy consistency. Remove from heat, and then add the coconut cream. Reserve the paste as a sauce. Butter Bean Salad, Tuscan Style Ingredients: 4 oz pancetta, diced 3 Tbs white wine vinegar 4 Tbs olive oil ¼ tsp pepper 1 Tbs fresh parsley, chopped fine 30 oz butter beans, rinsed and drained 11 oz shoe-peg corn, drained 14.5 oz diced tomatoes, drained but not completely 1 small sweet onion, thinly sliced Directions: In a large skillet, render the pancetta on medium-low heat. Allow to cool. In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk. Add remaining ingredients including the cooked and cooled pancetta with its rendered fat. Toss to coat. Cover and chill 2 hours, or serve immediately. Joe

This is REALLY good IMO! DH doesn't like pasta! I guess the only way I can make it again is for a family potluck! I used the Dreamfields Rotini. Quick Campanelle with Peas and Artichokes Ingredients a.. 8 ounces dried campanelle, radiatore or rotini pasta b.. 1 cup frozen peas c.. 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped d.. 2 cloves garlic, minced e.. 1/2 cup chopped fresh tomato f.. 1/2 cup finely shredded Pecorino Romano or Parmesan cheese g.. 1 tablespoon extra virgin olive oil h.. 2 tablespoons lemon juice i.. 1/8 teaspoon ground black pepper j.. 1/4 cup black forest ham, cut in slivers k.. Finely shredded Pecorino Romano or Parmesan cheese (optional) Directions Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese

So-called Chinese Restaurant Syndrome and the accusatory fingers pointed at glutimates as something dangerous were ideas not accepted by everyone and anyway were long ago discredited. I believe this was the source of what you called the "not very good reputation". Or were you thinking of something else? And not a good reputation with "certain physicians"? What does that mean? I don't often eat canned soups or other concoctions but you can be sure most have glutimate-rich ingredients with less potentially misunderstood names than MSG. The Japanese have long been on the forefront of identifying and using glutimate-rich ingredients. Japanese food is very glutimate heavy. That's why so many dishes taste savory and delicious. J Kenji Lopez-Alt is a respected and innovative chef who's very into the science of food and cooking. Formerly with the Cooks Illustrated operation, he's now doing other things (including writing books) and is associated with the website Serious Eats. I recently made his stew recipe and it includes some unusual ingredients as well as what he describes as an "umami bomb" to jolt the flavor. Soy sauce, tomato paste, anchovies, Worchestershire sauce (which has anchovies in it). The end result was delicious. The not so good reputation you refer to is what exactly?