CONCORD, N.H. – Some skewers will be grilled, some will be raw. It’s the easiest way to please everyone, meat eaters and veggies alike. Some will be fruit, perhaps dusted with powdered sugar. My son loves fruit. Some will be cold vegetables with a dipping sauce. Some grilled veggies with a soy marinade will be nice, too. And tortellini-on-a-stick, just for something different.
Tortellini Skewers
(Start to finish 1 hour, 15 minutes active)
Equipment: 10 bamboo skewers
1 pint cherry tomatoes
DIRECTIONS
Cook the tortellini according to package directions. Drain and rinse with cold water. Transfer to a medium bowl and toss with the vinaigrette. Refrigerate for 30 minutes.
To prepare the skewers, alternately thread tortellini and cherry tomatoes onto each skewers. Plan for about four tortellini and four cherry tomatoes per skewer.
This recipe is easily modified to incorporate additional ingredients. Kalamata olives would be a nice addition, as would chunks of cheese, red bell pepper, artichoke hearts and button mushrooms.
Keep the skewers refrigerated until served.
Makes about 10 skewers.
Fresh Fruit Skewers
(Start to finish 15 minutes)
Equipment: 10 bamboo skewers
Place the bananas and orange juice in a medium bowl and toss to coat. This will prevent the bananas from browning.
Alternately thread bananas, pineapple and grapes onto the skewers. For added pizazz, the skewers can be dusted with a light shake of powdered sugar mixed with 1 teaspoon of cinnamon.
