Review of last recipe - After making and tasting it, I thought it was good, but was going to toss the recipe as I didn't think I'd ever want to make it again. But, I tasted it again a few hours later and decided to keep the recipe. It could work nicely as a summer salad meal. I did substitute the chicken flavored rice for plain brown rice, because I wanted something with a nuttier flavor. I'm just not a fan of boxed flavored rices ... I say that and I don't think I've ever tried one; just think I wouldn't like it...frankly, I know how to flavor my own rice my own way!

TODAY'S RECIPE - SAUTEED TOMATOES
The suggestion is that these work well for breakfast with bacon or ham, or with a hamburger or roast chicken.

Serves 4

1/2 cup flour
salt and freshly ground pepper
4 medium tomatoes, sliced 1" thick
3 tbsp butter and olive oil

Mix flour with salt and pepper to taste. Dip tomato slices in flour mixture, lightly coating both sides. Heat butter and oil in large skillet, and saute slices quickly on both sides until lightly browned and heated through.

Per serving: 263 calories, 4 grams protein, 21 grams carbohydrates, 19 grams fat

Review of last recipe - I don't usually do this, but I turned the salad into a hot dish. I sauteed some diced onion in the oil, then added the tomatoes, the scallops and once the scallops were cooked, squeezed lemon over them. I added the hot ingredients into a large bowl of baby spinach and the herbs. I left out the zucchini because I'm still not through eating the prior carrots and zucchini vinaigrette dish, and I'm not that big a fan of zucchini. Oh, I also substituted spinach tortellini for the penne. It was really good... and easy!

TODAY'S RECIPE - CHICKEN-ARTICHOKE SALAD
Got to this recipe after jumping over a couple of cheese souffles (I didn't forget that I said I wouldn't do anymore souffles until I got to the dessert section), a cream of cauliflower soup (because I really don't like cauliflower very much; I must have been in a daze when I clipped that recipe), and a chicken pesto salad missing page 2 of the recipe.

Serves 6

1 6 oz package chicken flavored rice mix
4 cups diced cooked chicken
1/2 green pepper, chopped (I will substitute a red pepper; just my preference)
8 pimiento-stuffed green olives, sliced
1 green onion, chopped
2 6 oz. jars marinated artichoke hearts (undrained)
1/2 cup mayonnaise
1/2 tsp curry powder
salt and freshly ground pepper
lettuce leaves
cherry tomatoes and toasted slivered almonds as garnish

Cook rice according to package directions. Transfer to large bowl, fluff with fork and let cool. Add chicken, pepper, olives, green onions, artichoke hearts and half of the marinade and toss lightly. Mix mayonnaise, curry powder and remaining marinade in small bowl. Pour over salad and toss again. Salt and pepper to taste. Refrigerate until ready to use.

Arrange salad on lettuce leaves. Garnish with tomatoes and almonds. Serve.

Review of last recipe - It was good... but not good enough to make again.

TODAY'S RECIPE - SCALLOP AND SPINACH SALAD
Sounds good!

Serves 2

4 oz spinach penne
1/3 cup olive oil
1/2 lb sea scallops, each cut in half
1/4 lb spinach, trimmed and broken into bite-sized pieces
1 tomato, peeled, seeded and diced
1 tbsp chopped fresh dill
1 tsp chopped fresh marjoram or thyme or 1/4 tsp either dried
1/2 lemon, cut into paper thin slices
salt and pepper

Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill.

Heat the olive oil and saute scallops until they just turn white, about 2-3 minutes. Cool.

Mix the pasta and scallops with the oil in the pan and the remaining ingredients.

Salt and pepper to taste. Chill.

Review of last recipe - It was delicious, and I only used half the amount of the lobster and shrimp, and there was plenty of seafood.



TODAY'S RECIPE - CARROTS AND ZUCCHINI VINAIGRETTE
From The Boston Globe dated December 14, 1983, which surprised me because it looks more like a summer type recipe.

Serves 6

2 lbs. baby carrots, trimmed and peeled
1 medium-sized (about 1 lb.) zucchini
2 tbsp tarragon vinegar
1/2 tsp dijon mustard
1/4 tsp salt
freshly ground pepper
1 tsp dried tarragon
1/4 cup olive oil

Fill a 2-qt saucepan with water, and bring to a boil. Add the carrots and cook until barely tender; about 5-10 minutes, depending on their size. Refresh under cold water to stop their cooking. Place on paper towels to dry.

Cut the zucchini crosswise into three equal segments. Cut each segment lengthwise into quarter, then eighths (they will be wedged shaped). Bring the same saucepan filled with water to a boil and drop the zucchini in. Allow the water to boil again and cook the zucchini for 1 minute (no longer). Drain and refresh. Place on paper towels and pat dry.

In a small jar, place the vinegar, mustard, sugar, salt and pepper and stir until they are dissolved. Add the tarragon and olive oil. Cover securely and shake for a few seconds until the ingredients are well blended.

If preparing the carrots and zucchini well in advance, line a colander with paper towels and place the veggies in it, and cover with more paper towels. Refrigerate until 1 hour before final preparation. Reserve vinaigrette in a cool spot, tightly covered.

Place carrots and zucchini in shallow bowl. Shake vinaigrette vigorously, then pour over the veggies. Toss gently until all are well coated.