From the Holistic Kitchen of AIHT

Insalata Di Pasta
Submitted by the First Lady of AIHT, Laura Yozwick

1 pound semolina vegetable spiral pasta cooked al dente, drained and rinsed in cold water.

Combine pasta in large bowl with:
2 ripe tomatoes, chunked
1 medium red onion sliced thin
1 medium green pepper sliced in thin strips
2 stalks celery sliced thin
1 cup black pitted olives, sliced
3 tablespoons fresh minced parsley

Combine in a jar and shake well:
1 cup olive oil
10 tablespoons wine vinegar
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon oregano

Pour over pasta and vegetables. Toss gently. Cover and refrigerate at least one hour. Nice for these hot summer days.


Spicy Vegetable Couscous
From The New Basics Cookbook, Submitted by Dawn Germek

2 tablespoons olive oil
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup diced red onion
1 clove garlic, minced
1 cup cooked chick-peas (garbanzos)
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
Freshly ground black pepper, to taste
3 cups cooked couscous
1/4 cup chopped fresh parsley

Heat the oil in a large skillet, and saute the squash, zucchini, red onion, and garlic for 5 minutes. Stir in the chick-peas and spices. Then gently stir in the cooked couscous. Cook until hot, about 8 minutes. (Or spoon into a large casserole dish, dot with butter, and heat in a 350ƒ F oven until hot, 15 minutes.) Garnish with the parsley before serving. Makes 4 portions. Enjoy!
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