Date & Apple Salad
Sometimes it's nice to have a "meaty" salad for lunch or dinner.
INGREDIENTS
3 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Diced Red Onion
1 Tablespoon Dijon Mustard
1/2 Cup Pitted & Sliced Dates
1 Head Frisee Lettuce
4 Cups Spinach
1 Sliced Apple
1/2 Cup Chopped Pistachios
1 Sliced Pear
2 Sliced Radishes
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a small size bowl mix the olive oil, vinegar, onion and Dijon mustard. Set aside. Cut the frisee lettuce into bite size pieces. In a large size mixing bowl add the dates, lettuce, spinach, apples, pistachios, pears, radishes, salt and pepper. Mix the salad and then toss with the dressing. Serve immediately. Serves 4
Simple Green Pea Salad
So easy and so delicious!
INGREDIENTS
10 Ounces Cooked Peas (Fresh or Frozen)
8 Ounces Sliced Water Chestnuts
1/2 Cup Chopped Green Onions
2 Chopped Hard Boiled Eggs
2 Ounces Diced Pimientos
1/2 Cup Sliced Celery
Dressing:
1/3 Cup Light Mayonnaise
1 Tablespoon Dijon Mustard
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Freshly Ground Pepper
In a small size bowl mix together the mayonnaise, mustard, garlic salt and pepper. Chill the dressing while you are making the salad. In a large size bowl mix together the peas, water chestnuts, green onions, boiled eggs, pimientos and celery. Pour the dressing over the pea salad and combine all of the ingredients. Place in the refrigerator and chill for at least 3 hours. Serves 6
Toasted Walnut Salad
My Toasted Walnut Salad is the perfect fall salad and can be eaten as a main course or pears well with just about any main dish that you decide to cook up.
INGREDIENTS
3/4 Cup Toasted & Coarsely Chopped Walnuts
3 Medium Peeled Oranges
1 Thinly Sliced Medium Red Onion
1 Large Peeled & Sliced Avocado
26 Pitted Greek Black Olives
2 Heads Butter Lettuce
1/4 Cup Crumbled Feta Cheese
Lemon Juice Dressing
In a large size serving bowl tear the butter lettuce into pieces. Coarsely chop the oranges and add to the salad. Add the red onion, avocado, olives and feta cheese. Mix the salad and then toss with Lemon Juice Dressing. Serves 6
Lemon Juice Dressing
1/4 Cup Freshly Squeezed Lemon Juice
1/2 Teaspoon Dijon Mustard
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
3/4 Cup Walnut Oil
Mix all of the ingredients in a blender or food processor for 30 seconds. Makes about 1 cup.
Penne Rosa
Here is a quick and delicious weeknight meal that everyone is sure to love.
INGREDIENTS
8 Ounces Penne Pasta
2 Tablespoons Butter
2 Tablespoons Minced Garlic
2 Cups Whole Tomatoes (Drained & Finely Chopped)
1 Teaspoon Dried Basil Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2/3 Cup Heavy Cream
3 Tablespoons Freshly Grated Parmesan Cheese
Cook the penne according to package directions. Make sure NOT to rinse the pasta after draining the pasta. While the pasta is cooking melt the butter, over a medium heat, in a medium size skillet. Add the garlic and cook for 1 minute. Make sure NOT to brown the garlic. Drain the tomatoes, but reserve the liquid. Add the tomatoes with 1/4 cup of the tomato liquid. Add the basil, salt and pepper. Heat to boiling. Reduce the heat and simmer for 5 minutes or until most of the liquid is reduced. Add the cream. Heat through on a low heat for 2 minutes. Remove from the heat and in a large pasta bowl toss the hot pasta and the sauce together. Sprinkle with cheese and serve immediately. Serves 4
Olive Oil Mashed Potatoes
I don’t know a single person that can resist mashed potatoes. The olive oil and garlic are what makes these mashed potatoes so great!
INGREDIENTS
4 Pounds Quartered Red Potatoes
1/2 Cup Olive Oil
4 Garlic Cloves
2/3 Cup Heavy Whipping Cream
1/4 Cup Softened Butter
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2/3 Cup Milk
4 Chopped Green Onions
1 Cup Grated Parmesan Cheese
Fill a large stock pot with water and place the quartered potatoes. Bring to a boil. Reduce the heat and cook for 20 minutes. Make sure that the potatoes are tender. You will now need to put the olive oil and garlic in either a food processor or blender. Process until the olive oil and garlic are well blended. When the potatoes are done you will need to drain them. DO NOT rinse the potatoes. Turn off the heat and return the potatoes to the stock pot and gradually add the cream, butter, milk, kosher salt and pepper. Mash the potatoes well. Stir in the green onions, garlic olive oil and Parmesan cheese. Transfer to a serving bowl and serve nice and hot. These potatoes do not need gravy. Serves 6
Four Bean Salad
This is one of my favorite salads. Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit. My Four Bean Salad is great for a barbeque, picnic or potluck dinner.
INGREDIENTS
2/3 Cup Sugar
1/8 Teaspoon Celery Salt
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Cider Vinegar
1 Teaspoon Worcestershire Sauce
1 Minced Garlic Clove
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
16 Ounces Drained Canned Garbanzo Beans
32 Ounces Drained Canned Green Beans
16 Ounces Drained Yellow Wax Beans
16 Ounces Drained Canned Red Kidney Beans
1 Diced Red Bell Pepper
1/2 Diced Red Onion
In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper. Set aside. In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans. The beans should be well drained. Add the diced red bell pepper and diced red onion. Toss to combine the ingredients well. Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours. This salad needs to marinate. Serves 8
Fresh Corn Soup
I am certainly enjoying the corn harvest and have been making all sorts of corn dishes like corn salad, corn salsa, corn chowder, corn cakes and corn bread. Try making my corn soup with freshly picked corn. Make sure to use the fresh picked corn right away as it does have a tendency to lose some of its sweetness.
INGREDIENTS
1 Diced Onion
3 Tablespoons Unsalted Butter
4 1/2 Cups Water
1 Tablespoon Freshly Squeezed Lemon Juice
5 Ears Freshly Picked Corn
1/2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Carefully cut the kernels off the ears of corn. To do this, stand each ear of corn upright on its wide end, then use a serrated knife to carefully saw down the length of the cob, rotating and repeating until all of the kernels are removed. Set the kernels aside. Melt the butter in a large heavy soup pot. Add the diced onion, lemon juice and 1/4 cup of water. Cover and cook over a medium heat for 15 minutes. Add the rest of the water and bring to a boil. Add the corn kernels and simmer over a low heat for 10 minutes. In batches puree in a blender or food processor. Pour the pureed soup through a mesh strainer back into the cooking pot. Add the salt and 1/2 teaspoon of freshly ground pepper. Stir and heat for 5 minutes over a medium heat. Remove from the heat and ladle into serving bowls. Garnish with the remaining freshly ground pepper. Serves 4
Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
Cipollini Glazed Onions
Cipollini or Italian pearl onions are noted for their sweetness and flat shape. To peel easily, drop them whole into boiling water for 3 minutes. Immediately transfer to cold water. Cut the root end and gently squeeze toward the stem end.
INGREDIENTS
16 Ounces Cipollini Onions
1/2 Cup Unsalted Butter
3 Cloves Minced Garlic
1/2 Teaspoon Kosher Salt
1/2 Cup White Wine
1 Tablespoon Sugar
Preheat your oven to 350° F. In a medium size sauté pan melt the butter over a medium high heat. Add the cipollini onions and the kosher salt. Cook for 5 minutes. Add the minced garlic and sugar. Cook for 3 minutes to glaze the onions. Add the white wine. Place all of the combined ingredients into a medium sized greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Serves 6
Picnic Perfect Pasta Salad
My Picnic Perfect Pasta Salad has a delicious flavor and is one of my favorite summertime classics. This pasta salad contains no mayonnaise which is why it’s picnic perfect!
INGREDIENTS
8 Ounces Corkscrew Pasta
1 Tablespoon Olive Oil
1 Diced Tomato
1/4 Cup Diced Yellow Bell Pepper
1/4 Cup Diced Cucumber
1/4 Cup Diced Carrots
1/4 Cup Diced Celery
1/4 Cup Diced Green Onions
1/4 Cup Chopped Green Olives
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Sopressata
1/4 Cup Diced Cheddar Cheese
1/8 Cup Diced Pepperoncini Peppers
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
1/2 Cup Basic Herbed Salad Dressing
Cook the pasta according to the package directions. Drain the pasta and add 1 tablespoon to the drained pasta. Do NOT rinse the pasta. Place the pasta in a large bowl. Combine the tomato, yellow bell pepper, cucumber, carrots, celery, green onions, green olives, sopressata, cheddar cheese, pepperoncini peppers, kosher salt, pepper, red pepper flakes and basic herbed salad dressing. Mix well, and refrigerate for at least 3 hours. Serves 6
