Radio Given Recipes July

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No recipes 7-1-17 Top of page

WORLD'S BEST MACARONI SALAD (From 7-8-17 Top of page

4 cups elbow macaroni
3 whole roasted red peppers, chopped (more to taste, can also use pimentos)
1/2 cup black olives, chopped fine
6 whole sweet/spicy pickle slices, diced (about 1/2 cup diced)
3 whole green onions, sliced (white and dark green parts)
1/2 cup mayonnaise
1 tbsp. red wine or distilled vinegar
3 tsps. sugar, more or less to taste
1/4 tsp. salt, more to taste
plenty of black pepper
1/4 cup milk (more if needed)
splash of pickle juice (spicy sweet pickles)
extra pickle juice to taste

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.) Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if desired. At the end, splash in a little more pickle juice and stir. Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve.


Kosher salt
Good olive oil
3/4 lb. orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 lbs. (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb. good feta cheese, large diced

Preheat the oven to 400°. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

No recipes 7-15-17 Top of page

No recipes 7-22-17 Top of page

AIR FRYER HAMBURGERS (From 7-29-17 Top of page

1 tbsp. Worcestershire sauce
1 tsp. Maggi seasoning sauce
few drops liquid smoke
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt substitute
1/2 tsp. ground black pepper
1/2 tsp. dried oregano
1 tsp. dried parsley
1 lb. uncooked 93% extra-lean ground beef

Spray the upper Actifry tray; set aside. If you are using a basket-type fryer, no need to spray the basket. In basket-types, your cooking temperature will be 180°C / 350°F. In a small bowl, mix together all the seasoning items, from the Worcestershire sauce down to and including the dried parsley. Add this to the beef in a large bowl. Yes, the seasoning mixture will look like your dog ate something it shouldn't have. Mix well, but be careful not to overwork the meat as that leads to tough burgers. Divide the beef mixture into 4, and shape the patties. With your thumb, put an indent in the centre of each one to prevent the patties bunching up in the middle. Put tray in Actifry; spray tops of patties lightly. Cook 10 minutes for medium (or longer to desired degree of doneness). There is no need to turn the patties. Serve hot on a bun with side dishes of your choice. Can be easily doubled or tripled.


1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tbsp. capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/2 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 - 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Prepare the tuna and refrigerate while you prepare the remaining ingredients. Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels. In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl. Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time. Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve. For tartare: Omit the chile peppers. Substitute chopped fresh dill for the cilantro. Advance preparation: You can prepare the ingredients through step 3 several hours ahead and refrigerate. Do not toss with the lime juice until 15 minutes before serving. Use leftovers as a filling for soft tacos.

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