Antipasto Kabobs

Antipasto Kabobs

Misslisa via pointlessmeals.blogspot.com (found on Pinterest)

This is a fun twist on traditional antipasto salad. These would be great to serve as a holiday party appetizer too!
serves 16 ( 2 points+)

9 oz. refrigerated cheese tortellini

½ c. balsamic vinegar

¼ c. grated Parmesan cheese

2 tsp. dried basil

2 T. Dijon mustard

1 T. olive oil

2 tsp. honey

¼ tsp. pepper

1 can (14 oz. ) artichoke hearts packed in water, quartered

grape tomatoes

½ green pepper, cut into 1" pieces

½ red bell pepper, cut into 1" pieces

1 can pitted black olives, drained

¼ lb. thinly sliced deli ham, cut into strips

8 slices hard salami, halved

In a large pot, boil tortellini until pasta rises to the top of the water. Drain and rinse in cold water.

In a large gallon sized ziplock bag, combine the next 7 ingredients ( through pepper). Add tortellini, artichokes, tomatoes, peppers, olives and ham. Do not marinate the salami. Seal and turn to coat. Refrigerate several hours or overnight.

Thread each kabob with artichokes, tomatoes, peppers, olives, ham, tortellini, and salami. Discard any remaining marinade.

Artichoke Soup Provencal

Artichoke Soup Provençal

(source: Moosewood Restaurant New Classics)

1 Tbs. olive oil

3 cups chopped onion

1 ½ cups chopped potatoes

2 ½ cups peeled and chopped carrots

½ cup chopped celery

1 ½ teaspoons salt

2 bay leaves

5 cups veg stock or water

5 artichoke hearts, quartered (1 14 oz. can)

2 Tbs. dry sherry

¼ teaspoon crumbled saffron

1 Tbs. fresh lemon juice (1 lemon)

¼ cup fresh orange juice (1 orange)

½ teaspoon freshly grated orange peel

ground black pepper to taste

Warm the olive oil in a non-reactive soup pot. Add the onions, potatoes, carrots, celery salt and bay leaves and sauté on medium heat for ten minutes, stirring often. Add stock or water and bring to a boil. Lower the heat, cover and simmer for about 15 minutes.

Add the artichoke hearts, sherry and saffron to the soup pot and continue to simmer for 5 minutes. Stir in lemon juice, orange juice, and orange peel and simmer an additional 5 minutes. Season to taste with black pepper. Remove bay leaves and serve. Garnish with chopped parsley and thins slices of lemon, if desired.