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Mediterranean Pasta Salad

The secret to this recipe is the pine nuts. When they are toasted they add a rich smokiness that's almost like bacon. To toast pine nuts, put them in a dry skillet over medium high heat. Toss them frequently so they don't burn. When they just start to brown, immediately take them off the heat because they will scorch quickly.

Ingredients

• 1/4 cup good-quality extra-virgin olive oil
• 1 clove garlic, minced fine or pressed through a garlic press
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
  
• 1/2 box rigatoni or penne regatta pasta
  
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes, chopped (if packed in oil, rinse the oil off)
• 1/4 cup chopped fresh basil
• 1/2 cup sliced black olives
• 4 ounces crumbled feta cheese
• 3 cups chopped lettuce or baby spinach leaves, washed and dried
  
• 1/4 cup toasted pine nuts

Directions

Cook and drain pasta according to package directions. While the pasta cooks, combine oil, vinegar, garlic, and salt in a salad dressing shaker. Shake to combine and set aside.

Combine drained pasta, artichokes, tomatoes, basil, olives, and feta cheese in a large bowl.

Fill chilled salad bowls halfway with lettuce. Top with pasta mixture and dress with the dressing. Add pine nuts and serve immediately. Makes 8 servings

Pan-Fried Crispy Tilapia

Although I did this recipe with tilapia, almost any mild-flavored, firm-fleshed fish would work (cod, halibut, flounder, etc.). This goes great with garlic mashed potatoes, or you could roll up the fried fillets into a burrito with beans and rice.

Ingredients

• 4 medium tilapia fillets (about 4-6 ounces each)
• 1/2 cup all-purpose flour
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 eggs
• 4 slices sourdough bread
• nonstick cooking spray
  
• 1/4 cup vegetable or canola oil

Directions

Preheat broiler. Tear up the bread and pulse in a food processor until it has a mealy texture, 5 to 10 1-second pulses. Spray a baking sheet and the breadcrumbs with nonstick spray. Toast under the broiler, about 6 inches from the heat, tossing every 2 minutes to ensure even cooking, until they are light brown. Remove from heat and place in a pie pan. Beat eggs together with 2 tablespoons water and pour into another pie pan. In a third pie pan, combine the flour, salt, pepper, and garlic powder and whisk to evenly distribute spices.

Coat a fillet with flour, shaking off any excess. Coat with egg, letting any extra drip off. Place in pan with breadcrumbs, coating both sides and pressing firmly to adhere crumbs to fillet. Lay on a wire rack to let the crust firm up and repeat with remaining fillets.

Heat the oil in a large skillet over medium-high heat. When the oil reaches approximately 325 degrees, carefully lay the fillets in the pan and cook until the crust becomes golden brown, about 3-5 minutes per side. Drain on a wire rack and sprinkle with a little more kosher salt. Serve immediately.