PEPPERONI SPINACH SALAD Prep: 10 minutes | Servings: 6 1/3 cup extra-virgin olive oil 1/3 cup balsamic vinegar 1 teaspoon Italian seasoning 1 clove garlic, minced 10 ounces cherry or grape tomatoes, halved 2 tablespoons minced red onion
8 ounces fresh mozzarella pearls (or shredded mozzarella) 15.5-ounce can garbanzo beans, drained 6 ounces tri-color rotini pasta, cooked ¼ pound chopped pepperoni 10 ounces fresh spinach
Note: Red or white wine vinegar can be used in place of balsamic vinegar. In a small bowl, mix together dressing ingredients — olive oil, vinegar, Italian seasoning, and garlic. In a large bowl, toss together tomatoes, red onion, mozzarella pearls, garbanzo beans, pasta, and pepperoni. Add dressing, stirring to coat. Pasta mixture can marinate overnight or be served immediately. Dress plates with spinach and top with pasta mixture. Per serving: 671 calories, 32 grams fat (9 grams saturated fat), 61 milligrams cholesterol, 605 milligrams sodium, 66 grams total carbohydrates, 14 grams fiber, 34 grams protein.
PASTRAMI QUICK KNISHES Prep: 20 minutes | Cook: 25 minutes | Servings: 8 2 tablespoons salted butter 2 tablespoons spicy or Dijon mustard 1 small onion, diced ½ pound sliced and diced pastrami 2 cups shredded green cabbage 17.3-ounce package frozen puff 1¼ cups water pastry sheets 1 cup instant mashed potato flakes 1 egg, whisked 2 tablespoons mayonnaise 3 tablespoons sesame seeds Preheat oven to 350 F. Melt butter in a medium skillet over medium heat. Sauté onion and cabbage until soft, about 10 minutes. Remove from heat and strain off any excess liquid. Boil water and mix in mashed potato flakes, mayonnaise, and mustard. In a large bowl, mix pastrami, cabbage, and mashed potato mixtures. Roll out pastry dough to 10 x 10 inches and cut into eight 5 x 5-inch squares. Liberally fill each square of dough with potatopastrami filling. Fold corners diagonally two at a time, stretching pastry to close comfortably, then pinch at the top. Fold open corners clockwise and push together to seal. Place on a lightly greased baking sheet. Brush each knish with egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until golden. Per serving: 508 calories, 32 grams fat (9 grams saturated fat), 50 milligrams cholesterol, 637 milligrams sodium, 42 grams total carbohydrates, 2 grams fiber, 14 grams protein.
16 OHIO COOPERATIVE LIVING • MARCH 2021
