WFMJ.com News weather sports for Youngstown-Warren OhioStir it up with Glenn and Regina: 3/18/11

Chopped Olive Salad:

1/2 cup roasted red pepper, drained and chopped

1/3 cup black olives, drained and chopped

1/3 cup green olives, drained and chopped

2 tablespoons fresh lemon juice

2 tablespoons fresh minced parsley

2 teaspoon minced garlic

6 tablespoons extra virgin olive oil

Salt and pepper to taste

Combine red peppers, black olive, green olives, lemon juice, parsley, garlic and olive oil in a bowl.  Season with salt and pepper.  Cover and refrigerate.  Can be made a day ahead of time.

Baked Halibut:

6 (6 ounce) halibut fillets about 3/4 inch thick

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup dry white wine

Preheat oven to 375 degrees.  Oil a baking dish.  Place fish on the oiled baking dish, drizzle with a little more olive oil.  Sprinkle with salt and pepper.  Pour white wine around fish.  Bake, uncovered, until fish is opaque in the center, about 12 to 14 minutes.  Transfer fish to plates.  Spoon copped olive salad over the fish and serve.

Homemade Caesar Dressing:

1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire
2 clove of garlic (minced)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Parmesan cheese
2 tablespoons of milk or half and half

Small amount of anchovy paste (optional)

Mix all ingredients together and shake until well blended.

Salad:

3 cups frozen breaded shrimp

1 package (9 ounces) refrigerated cheese tortellini

8 cups torn romaine

1 medium tomato, chopped

1/2 cup homemade Caesar salad dressing

Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp.