Jim Campbell Bread and Sausage Stuffing
INGREDIENTS:
8 oz Fresh squid
3 bn Arugula (or other greens of
-your choice)
2/3 c Olive oil
1 ts Chopped garlic
1/2 c Peeled; seeded and chopped
-tomatoes
1/4 c Red wine vinegar
1 tb Fresh basil
1 tb Chopped fresh parsley
1 pn Crushed red pepper flakes
Salt
8 oz Fresh squid
3 bn Arugula (or other greens of
-your choice)
2/3 c Olive oil
1 ts Chopped garlic
1/2 c Peeled; seeded and chopped
-tomatoes
1/4 c Red wine vinegar
1 tb Fresh basil
1 tb Chopped fresh parsley
1 pn Crushed red pepper flakes
Salt
2 minutes, or until the flesh turns opaque. Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper flakes, and the remaining 1/3 cup olive oil, and cook, tossing, just until the mixture is heated through. Season with salt. Lift the squid rings from the pan, place equal portions on top of the arugula, and spoon the pan juices over each serving. Serves 4
Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian Morash.
EAT-L Digest 9 July 96