CHILLED SEAFOOD PASTA SALAD BASIL WITH PASTA MADE OF BROWN RICE & QUINOA – DICED TOMATOES – BROCCOLI FLORETS – CHOPPED ONION – FETA & PARMESAN CHEESES – MAYO

I chose basil for seasoning because of the tomatoes in this recipe. . .

For 4:

–artificial crab legs (1 package, chopped)

–pasta (rotini, non-gluten, made of brown rice & quinoa, two-thirds cup dry; microwaved on high for 6 minutes for al dente, in salted water)

–broccoli florets (1 cup seasoned with salt, pepper, extra virgin olive oil, then microwaved on high for 4 minutes and chopped)

–chopped onion (one-half cup)

–basil (dried, 2 tablespoons, divided)

–diced tomatoes (half a can, drained)

–feta cheese (one-quarter cup, broken)

–Parmesan cheese (one-quarter cup, shredded)

–mayonnaise (1 heaping tablespoon; do not use too much)

1 – Place all ingredients in a large mixing bowl.  Then season with salt and pepper, and then gently fold.  Sprinkle with basil.

2 – Chill in the refrigerator for at least 2 hours before serving.

–recipe original.

CHILLED SEAFOOD SALAD CILANTRO WITH ARTIFICIAL CRAB LEGS (COD) – SWEET GREEN PEAS – CHOPPED ONION – TOMATO – MAYO

Good summer supper. . .

For 4:

–artificial crab legs (1 package, chopped into one-half inch pieces)

–sweet green peas (one-half can, drained)

–chopped onion (one-half cup)

–tomato (one-half can, drained)

–mayonnaise (1 heaping tablespoon; don’t use too much)

–salt and pepper

–cilantro (2 teaspoons, dried, bottled)

1 – Place the chopped crab legs, green peas, onion, tomato, mayonnaise, and cilantro in a mixing bowl.  Season with salt and pepper.  Fold all ingredients gently.

2 – Chill for at least an hour in the refrigerator before serving.

3 – Serve the seafood salad cold.

–recipe original.

CHILLED COD SALAD TARRAGON WITH BUTTON MUSHROOMS – ENGLISH PEAS – SHREDDED CARROTS – CHOPPED ONIONS – MAYO

I chose all ingredients that meld together well on the palate. . .

–cod fillet (size of 2 decks of cards, one-half pound)

–tarragon (to taste, 1 to 2 tablespoons, dried, bottled)

–button mushrooms (one-third cup, bottled)

–English peas (green peas, one-half cup, frozen)

–shredded carrots (fresh, one-half cup)

–chopped onions (one-quarter cup)

–mayonnaise (to taste, do not overdo)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil; do NOT add water or other liquid.  Microwave on high for 7 minutes.  When finished, break apart while in the baking dish.  This will be your serving dish.

2 – Place peas and onions in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 4 minutes.  When finished, add to the cod.

3 – Add shredded carrots to the cod and vegetables.  Season with salt and pepper.

4 – Gently fold 1 heaping tablespoon of mayonnaise into the cod and vegetables.  Finish with a sprinkling of tarragon on top.

5 – Chill for at least 1 hour in the refrigerator.  Serve the cod salad cold.

–recipe original.