Greek Tortellini Salad

Greek Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini

1 1/2 cups grape tomatoes, cut in half

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

Dressing:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon dried oregano

Salt and pepper, to taste


Directions:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Chesapeake Bay Crab Masala

Chesapeake Bay Crab Masala

Ingredients:

6 crab claws

2 large onions

1 pod garlic

2'' piece of garlic

1 tsp roasted jeera powder

1 tsp chilly powder

1/2 tsp turmeric

1 tsp coriander pdr

1 tsp garam masala

salt to taste

oil for deep frying + 3 tbs oil + 1 tsp oil


Directions:

Deep fry the crab claws and keep aside. Heat 3 tbs oil in a wok. Add onion, garlic and ginger and fry till crispy Add dry spices and salt and turn off the stove. Grind the spice mix into a very fine paste using a tbs
of water. Heat 1 tsp oil in a pan and add the ground masala and fry till the oil separates.

Add the fried crab claws and stir it well so that the masala coats the crab well.Garnish with chopped coriander leaves. Serve hot with roti or any Indian breads.