Culinary collection from the Junior League captures bay area favorites

TAMPA, Fla. - It's time to Capture the Coast. That's the name of a new cookbook being offered this weekend by the Junior League of Tampa. This is volume 4 of the league's culinary collection and contains recipes from bay area favorites like Bern's Steak House, Columbia Restaurant, Oystercatchers, and Wright's Gourmet House.

Capture the Coast is a 128 page cookbook, featuring 101 recipes that “make the most of our local farms and waterways.”

The book is organized with helpful tips to help the novice chef and a trick or two for the most seasoned cook.

Capture the Coast sells for $21.95. The league also offers a set, featuring Capture the Coast and three earlier volumes for $60.00. The books can be ordered from the Junior League website ( www.jltampa.org ) or by calling (813) 254-1734.

Proceeds help finance the leagues educational and charitable work in the community.

To give you a little taste of what's in the cookbook, the Junior League is sharing one of their favorite recipes.

MEDITERRANEAN ORZO SALAD
With Greek and Italian influences, this dish really steals the show. Your family won't get enough.

Ingredients:

• 1/4 cup good-quality olive oil 1/4 cup fresh lemon juice
• Zest of 1 lemon 1 tablespoon minced garlic
• 1 teaspoon dried oregano 1 teaspoon salt
• 1/4 teaspoon pepper 1/2 cup sugar
• 2 cups orzo 1/2 cup pine nuts
• 1/2 cup golden raisins 6 tablespoons finely chopped pitted black olives (optional)
• 6 tablespoons finely chopped shallots or red onion 1/2 cup thinly sliced fresh basil
• 4 ounces feta cheese, drained and crumbled
• Salt and pepper to taste

Directions:

• Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, 1 teaspoon salt, 1/4 teaspoon pepper and the sugar in a small bowl.
• Cook the pasta using the package directions; drain.
• Place the pine nuts in a dry small skillet. Cook over medium-low heat for 5 minutes or until evenly toasted, shaking the skillet constantly.
• Combine the pasta and dressing in a medium bowl and toss to coat. Cool to room temperature, stirring occasionally. Add the pine nuts, raisins, olives, shallots and basil and mix well. Add the cheese and toss lightly. Season with salt and pepper.

Yield: 12 servings