Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

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It is just about time for picnics and summer potlucks.  And when you have a picnic or summer potluck, there is a calling for a pasta salad of some sort. They are quick, relatively easy to prepare, and they feed a crowd.  But the one thing I do not care for is a pasta salad that has been set up to the point where the pasta has absorbed all of the dressing.  So I like to prepare/pack the pasta and the dressing separately, then toss it all together just before serving.  This makes for a balanced pasta salad in taste and texture.

Shrimp, pasta (a fun shape is always a good thing for the kiddos), a few veggies, and a light ginger-soy dressing come together in this delicious Asian inspired pasta salad.  But what really makes this dish is the addition of the honey roasted peanuts.  They add a wonderful sweet and savory crunch that we love.  If you have allergy concerns about the peanuts, chow mien noodles or fried won-ton strips would be a good substitute, but don't add them until the very end.

Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette

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I have been waiting almost an entire year to share this recipe.  I first created and served it last year as part of our Easter dinner menu and have made it several times since.  It is wonderful side salad to a meal, but it can certainly turn into a meal itself with the addition of sliced chicken or pork.  Other than the delicious flavor, what I love most about this salad is that it sneaks a somewhat underappreciated vegetable into my son's diet.  My girls adore beets, but my son-- not so much (o.k. not at all).  However, when I serve him beets in this form along with mixed greens, creamy goat cheese, tart apple, and salty pistachios, he happily cleans his plate.

The base of the vinaigrette comes from roasted beets.  So, when I roast beets for a Sunday dinner, I usually roast a few more to have on hand for this salad for weekday lunches or a weeknight dinner option.

The vinaigrette is the star of the overall recipe, but like many composed salads, the recipe itself is more of a guideline.  Use as much or as little of the ingredients as you like and feel free to change to ingredients to suit your own taste or your seasonal mood.  This combination of cheese, fruit, and nuts paired with the vinaigrette is a favorite just about any time of year, but in the Fall, gorgonzola, pears, and walnuts is also a tasty composition of flavors.  As I have said many times before, make it for you, make it your own.

Thousand Island Dressing

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I make this salad dressing all year long, but this time of year when there is left over corned beef, I whip up a batch to use as a sandwich spread for weeknight Reuben sandwiches.  

A close cousin to Russian dressing, Thousand Island can be used as a dressing for greens or a wedge of iceberg lettuce, as well as a tasty spread for sandwiches.  I don't particularly care for gloppy mayonnaise based salad dressings, so I thin the dressing with a little bit of water before seasoning with salt and pepper.  However, if I am going to use it as a condiment or sandwich spread, I leave it in its gloppy goodness.

Chickpea and Lentil Salad with Sun-Dried Tomato Vinaigrette

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A healthy dish as promised.  There's no sugar, no deep fryer, there is not even meat in the mix.  Just veggies, legumes, fresh basil, and a very tasty vinaigrette.  "Mmm-- this is so good, Mom" is what my pickiest eater said after her first bite.  Even my son, who doesn't care for sun-dried tomatoes, enjoyed this dish.

It is delicious on its own as a vegetarian meal, but would also be a nice side to a chicken cutlet or lamb chop.  Make a batch at the beginning of the week and you also have a healthy alternative for the week's work and school lunches. 

Rice with Edamame and Prosciutto

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With the holiday eats behind us, many people are looking for a light and healthy alternative.   While the blog may sometimes advertise otherwise,  I do have a few healthy and delicious options in my culinary repertoire. 

This is a dish that we enjoy on busy weeknights for a light dinner or as a side to something more substantial.  Rice, edamame and prosciutto provide a base that is flavored with shallots and garlic.  After all has been cooked and warmed through, it is further seasoned with a bit of tamari and sesame oil.  With all of those flavors and seasoning, the only accompaniment needed is a little heat from a good Thai chili paste.

As good as this recipe is as written, it is also a nice platform to which you might add or subtract ingredients to suit your own taste.  To keep it vegetarian, omit the prosciutto.  If you want it to be more filling, add a scrambled egg or two.  Not only is this dish simple and delicious, it has nutritional bonus characteristics too.  Low in fat, high in protein, and high in omega-3 fatty acids-- it is good and good for you.  The added Thai chili jam is also a welcome sinus drainer this time of year.

Speaking of omega-3 fatty acids, I have a seasonal main dish recipe to share with this as a side.  Stay tuned...

Christmas Salad with Red and Green Vinaigrette

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I have been making this salad for Christmas for many years.  Our meal wouldn't be complete without it.  The reds and greens from the lettuce leaves and the vinaigrette make it a festive dish to serve.  As summer tomatoes are no longer available, the vinaigrette is made with sun-dried tomatoes, making it a seasonal salad as well.

I have listed amounts for the salad greens, but feel free to use as much or as little as you like.  The vinaigrette makes about 1 cup.  Oh, as you read through the ingredients you'll see-- anchovy?  Yes.  It offers a salty note, nothing fishy.  The bonus-- this dressing can be made days in advance (I did so this past Sunday).  In fact, I think the flavors improve with a little age. Get ahead in your holiday prep and make some today!

Green Salad with Apples and Blue Cheese Vinaigrette

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I have several variations of this salad, but the vinaigrette is always the same.  I love a good creamy blue cheese dressing, but sometimes the heaviness doesn't work.  We had this salad a couple of Sundays ago.  It was hit even with those who are not fans of the blue-veined cheese.  Buttery Bibb lettuce joins a blend of tender mixed greens tossed with apples and the vinaigrette.  It is a light and delicious, sweet and savory combination.  This salad makes for a nice break from the heavy, cold weather comfort foods.

Normally I cut the apples into matchsticks, but for photo purposes (so you could see that there were apples in there) I thinly sliced them.  Please cut them in any shape or form you desire.  The are several variations that can be made to this salad as well.  You can add nuts, dried fruits (cranberries are nice), or other fresh fruits, like pears.  Like I have said before, "make it for you, make it your own".  

Red Cabbage Slaw with Cranberry Vinaigrette

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After the gluttonous consumption of last week's feast and the deep fried croquettes for leftovers, I should probably take a healthy break before the onslaught of holiday goodies.  Light, but full of flavor, this is a seasonal slaw that tastes great and comes together quickly.  

Fresh cranberries are puréed to form the base of the vinaigrette.  Maple syrup (the real stuff, please) is added for sweetness while minced shallots are added for a mild onion flavor.  A little parsley is tossed in the mix for some color and additional fresh flavor.  The only hard part of this recipe is letting the slaw rest in the refrigerator to allow the flavors to blend.  After a few hours it's good, but if left to age overnight it's even better.

Creamy Parmesan-Peppercorn Dressing

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This is a dressing that appears atop our leafy greens and veggies quite often.  Unlike many creamy dressings that call for sour cream and mayonnaise as a base, this one uses cottage cheese and buttermilk. The combination is very creamy with a slight tang.  The recipe calls for whole fat cottage cheese and I do not recommend using low fat.  The whole fat provides a nice richness that marries well with the other ingredients.  On that note, I strongly urge you to use a quality Parmigiano-Reggiano cheese and freshly ground black pepper.  After all, this is a parmesan-peppercorn dressing.  

Enjoy a salad dressed with this dressing along side

Pasta all Checca

Stromboli

Thick-Cut Steaks

Tuscan Frittata Affogata

Red and Green Cabbage Salad with Apples and Candied Almonds

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I have some red cabbage ready in the garden and as much as I would like to enjoy some braised red cabbage, the weather has been unseasonably warm.  So, this salad found its way onto the menu this week.  It is a cool salad with the flavors of Fall, like cabbage, apples, dried cranberries, and almonds.  I make a simple vinaigrette with red wine vinegar, a little Dijon, some minced shallots for a mild onion addition, and-- almond oil.  I love using nut oils in vinaigrettes when the salad itself has nuts in it.  Yes, nut oils are more expensive than a standard salad oil, but the nutty flavor is really enhanced when used.  (Once opened, store the nut oil in the refrigerator to keep it from going rancid).  

Not only are there layers of sweet and savory flavors, but there are textures as well.  The cabbage and apples are crisp, the almonds crunchy, and the dried cranberries add a sweet chewiness.  Sometimes, I add some crumbled mild goat cheese or a bit of gorgonzola for even more flavor and an added creamy texture. Served as a side to pan-fried chicken or pork, a sandwich, or even by itself for a light and meatless lunch (as pictured above), this is a delightful seasonal salad.

Summer Fruit Salad with Lime-Mint Syrup

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Regular readers know that we enjoy our Sunday dinners, but we also enjoy our Sunday breakfasts.  It is usually a tasty baked good, eggs in some form, and a seasonal fruit or salad.  This recipe is one we enjoy during the summer months when the berries and melons are at their peak and the herbs green and bright.  It is a simple salad with an extra pop of flavor from the juice and zest of a fresh lime and some fresh mint from my garden.  As good as the recipe is as written, feel free to use whatever fresh seasonal fruit you have on hand or enjoy.  In fact, I have a few other seasonal fruit salads based on this recipe.  Honeydew melon, blackberries, raspberries, pineapple, grapes, and even kiwis are all suitable candidates for this bowl of sweet goodness.

Grilled Panzanella

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I am always on the lookout for seasonal dishes that are normally served as a side to meats or seafood that can take the lead role and stand on their own for a meatless meal.  This spin on the classic panzanella salad delivers.  It is bursting with peak summer freshness and flavor with a grilled twist.  A traditional panzanella consists of fresh summer vegetables (like tomatoes and onions) that are tossed with stale bread and a drizzle of extra-virgin olive oil.  This panzanella consists of fresh vegetables, basil, and grilled vegetables.  A few capers add a briny note to the mix.  It is all tossed together with a delicious vinaigrette.  Once combined, the juices from the vegetables and the vinaigrette are soaked up by the grilled bread--yum!

The recipe called for a seeded and chopped large tomato, but I like to use Campari tomatoes for their size and flavor.  They are slightly larger than cherry tomatoes and are bursting with sweetness.  I add them at the end to keep their juicy insides intact.  You can certainly use any tomato that suits your fancy.  In fact, you can use just about any vegetable or herb to your liking.  Grilled zucchini, squash, or even some fresh oregano would be a welcome addition. As I have said before, make it for you, make it your own.  Just please make this dish before the summer bounty is no more! 

*Tip- After cutting the onion, I carefully skewer each round with a wooden skewer that has been soaked in water. This helps keep the rings of the slice intact when grilling.  The soaking also prevents the skewer from burning.

**Note- The recipe calls for a ficelle.  What is a ficelle?  It is a very thin baguette.  Ficelle literally means string in French.  If you cannot find a ficelle, you can use a standard size baguette, but cut each slice into smaller pieces before grilling.  The ficelle I used was about 1 1/2-inch in diameter.

Black-Eyed Pea Salad

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This right here is a beauty of a dish.  The way it looks is just the start.  This is one versatile bowl of beans.  Mainly, it is an excellent summer side dish to sandwiches and grilled meats, like the Brown Sugar Chicken.  It is also perfect to pack for picnics and potlucks.  A couple of spoonfuls rolled up in a sandwich wrap make for a nice light lunch and it is really tasty when scooped up with some good potato chips for a party dip. Aside from the creaminess of the beans, there is crunch from the onion and red pepper, sweetness from the tomatoes and vinaigrette, and a kick of heat from the jalapeño and hot sauce.  Each bite will tell you a different story.  I'm up to thirty-seven myself.  There's a whole lot going on in this bowl of beans!

Sunday Dinner

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Shrimp Beignets

Grilled Brown Sugar Chicken

Creamed Corn

Romaine Salad with Tomatoes, Cucumber, and Feta

Pimiento "Pimento" Dressing

My Great Aunt Margaret's Pound Cake

with ice cream and fresh berries

All these good eats this Sunday and I am sharing the dressing??  I will have you know that this dressing has a special place in my heart.   This recipe was created by my grandmother for my grandfather, my Mom-mom and Pappy.  My grandparents are one of the many reasons why I love food and everything about it; more on that at a later time, but for now here is the story about the dressing...

My grandfather lost partial sense of taste many years ago.  He is only able to taste sweet (don't put a bowl of cherry tomatoes or strawberries in front of him), salty (bring on the oyster stew), and spicy (hot sauce with every meal).  He loves his vegetables and salads, but wasn't able to taste them.  My grandmother lovingly went to work to create a dressing for his greens and veggies that he could taste.  Thank goodness she did because our entire family loves this dressing.  My husband claims that I should bottle this stuff and sell it.  Maybe one day, but for now I will share my grandmother's recipe for you and document it for my blog. My favorite way to enjoy this dressing is over a pile of chopped Romaine lettuce, cherry tomatoes, and sliced cucumbers with some good feta cheese crumbled on top. 

One note-- If you are wondering why I have Pimento in "", it is because I am conflicted as to how to spell it.  The Southerner in me wants to call it "Pimento", but the Northerner side wants to call it by its proper spelling, pimiento.  Maybe I should call it "Pumenta" because that is how it really sounds.  Either way you spell it, the taste is the same-- good!

American Potato Salad

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The Fourth of July is right around the corner and many of us will be having picnics, barbecues, or grilling with family and friends.  Looking ahead, I thought I would share with you my recipe for American Potato Salad.

I loved my mother's potato salad as a kid.  It was potatoes, eggs, mayonnaise, and mustard.  No crunchy stuff and no green stuff.  I have grown out of those childhood taste buds and texture issues and now I have to have a potato salad with a little bit of everything.    I am, however, still particular about what goes in it.  I like perfectly cooked potatoes-- not mushy.  Once cooked, I season them with vinegar and chicken broth for added flavor.  I use finely diced celery (because I don't care for big chunks) for some needed crunch.   Bacon lends a smoky, salty taste.  I also add finely diced gherkins for a pickled tang, along with chopped hard boiled eggs, scallions, and flat leaf parsley for more texture, flavor, and color.  Lastly, I toss it all together with some of mayonnaise and a bit of Dijon mustard.  Whew!  Now that's an American potato salad I can sink my teeth into-- creamy, tender, crunchy, and perfect!

Roasted Red Pepper Ranch Pasta Salad

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A while back, I shared with you my recipe for Ranch Dressing.  By adding a few more ingredients, the dressing takes on a whole new look and taste.  Along with the dressing, I purée some roasted red bell pepper, which lends a sweet and smoky flavor.  I stir in some poppy seeds for a nutty crunch, then toss it with pasta that has been drained, rinsed, and cooled.  It is a tasty bowl indeed.

It is important that the pasta is cooled completely.  Adding the dressing to hot pasta will cause the pasta to soak up the dressing, leaving you with a dry salad.  It is delicious as a side to grilled meats or with a lunch time sandwich.  You can add diced chicken or turkey and chopped fresh vegetables, like tomatoes and red onion for a heartier main course meal.  

Twisted Tuna Pasta Salad

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Can one have too many summer pasta salad recipes?  They are perfect for my household because I can make a large batch for dinner, have leftovers for work, and some more to pack for picnics at the park or beach.   Good, portable food in my house is a plus!

This is a classic deli pasta salad that feeds a crowd.  The first time I made this, the five of us had a portion, some went back for another bite, and there still was over half left.  I serve pasta salads with veggies and fresh fruit on the side so we don't mound our plates with just the pasta, therefore I increased the serving size to 8 adult servings.  I made quite a few changes to the original, reducing the tuna and a few veggies, but adding chopped hard-boiled eggs (I love eggs) and fresh flavors like parsley and lemon.  I also reduced the amount of sugar, but added a bit more mayonnaise to make for a tasty dressing.  It is a delicious pasta salad that we all enjoy.

Couscous and Garbanzo Bean Salad with a Honey-Mustard Dressing

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You'll find me talking about the weather about as much as I talk about the food.  I like to serve meals that correlate with the weather when I can.  I don't want a piping bowl of chili on a 90º F day and I don't want a light salad when it is 15º F and snowing-- I need seasonal comfort and flavors.  Having said that, it has been warm here the past few days, so a light dinner was on the menu.

I created this salad years ago for my husband to take for lunch.  He wanted something light and I wanted something that he could enjoy for more than just one day.  It turned out so wonderful and full of flavor that I started making double batches of it.  That way we can all enjoy it for dinner and the leftovers go to work and school.  It is simple to prepare; only requiring you to boil water, chop, stir, and toss.  The garbanzo beans add a satisfying meatiness while the couscous keeps it light.  The onion, peppers and currants provide a nice sweet and savory combo while the feta gives a little salty bite.  Lastly, the cucumber adds some needed crunch.  Dressed with a honey-dijon dressing with a kick of cayenne pepper-- there is so much going on in one bite!  

My husband and I enjoy this with some fresh baby spinach drizzled with some good olive oil and lemon juice.  My children love it stuffed into the Whole Wheat Pita pockets with a few extra crumbles of feta cheese.  You can also enjoy it as a side to grilled meats; chicken is nice.  It is perfect to pack for picnics and since the recipe can easily be doubled, it is wonderful to take to your neighborhood get togethers.  It is a simple salad that can be enjoyed in so many ways.

Classic Creamy Coleslaw

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Memorial Day is this coming weekend and that means barbecues, picnics, and grill-outs.  So, I thought I would share some of my family's favorite sides to accompany those burgers, ribs, and pulled pork sandwiches.

I make mounds of this coleslaw throughout the warmer months.  We enjoy it with ribs and chicken, as a condiment to pulled pork (that's right, on top of the pork in the sandwich), and even as a side to a simple sandwich.  There are just a few ingredients, but they yield loads of flavor.  The original recipe calls for onion, but I like to use the milder scallion.  I also add carrot and fresh flat-leaf parsley for color and extra fresh flavor.  Sometimes I even sub some sliced red cabbage for the green, but this version is the gold standard.  What makes this slaw a winner is the dressing and it has only three ingredients-- Hellman's mayonnaise (no substituting), sugar, and white vinegar.  Sweet and creamy-- it is so good!

This recipe can easily be doubled or tripled for large gatherings.  One tip that I have when tossing such a large amount is to place the ingredients in a unscented garbage bag, twist the top to close, then shake and toss.  Works like a charm.

Antipasto Chopped Chicken Salad

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After enjoying heavy (but delicious) Sunday dinners, I usually try to serve at least one main-dish salad for dinner on a weekday.  This salad is so satisfying that I wind up serving it twice in one week.  The best description for this salad is Italian antipasto platter meets American Cobb salad.  Served with some warm crusty bread, it is a filling meal.  It has meats, cheeses, veggies and greens, and it is dressed with a positively delectable vinaigrette that you will wind up dipping your bread into-- it is that good.