Grape Tomatoes

Pasta Salad Ideas

June 25, 2013

VegetablesPasta Salad Ideas

Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen.  All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations.  Try them all throughout the summer for a whole treasure trove of side salads.  If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu.  All recipes below serve 4.

For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use.  Add the Pasta to One of the Salad Combinations Below.

Nutty Beans & Greens

1 Cup Trimmed & Steamed Haricot Verts

1 Cup Baby Arugula

3 Tablespoons Toasted & Chopped Walnuts

1 Ounce Shaved Parmigiano-Reggiano Cheese

 

Snow Peas & Carrots

1/2 Cup Grated Carrot

1 Tablespoon Soy Sauce

1/2 Cup Thinly Sliced Snow Peas

1/2 Cup Shredded Red Cabbage

1/4 Cup Dry Roasted Peanuts

 

Cheesy Chickpea & Pesto

1/2 Cup Cooked Chickpeas

1 1/2 Ounces Crumbled Feta Cheese

1 Cup Halved Grape Tomatoes

1 Tablespoon Prepared Pesto

 

Mediterranean Medley

1/3 Cup Chopped Fresh Basil

1/2 Cup Thinly Sliced Cucumber

1 Cup Halved Cherry Tomatoes

1 1/2 Ounces Crumbled Feta Cheese

1 1/2 Ounces Sliced Kalamata Olives

 

Peppery & Nutty

1 Cup Arugula

2/3 Cup Thinly Sliced Radishes

3 Tablespoons Toasted & Chopped Walnuts

2 Ounces Crumbled Goat Cheese

 

Melon, Mint & Parm

1/2 Cup Fresh Cubed Cantaloupe

2 Tablespoons Fresh Mint Leaves

2 Ounces Thinly Sliced Prosciutto

1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese

Freshly Ground Pepper

 

Cherry Almond Crunch

3/4 Cup Pitted Halved Fresh Cherries

1/4 Cup Toasted & Thinly Sliced Almonds

2 Tablespoons Chopped Fresh Basil

1 1/2 Ounces Crumbled Goat Cheese

 

Picnic Superstar

1/3 Cup Sliced Avocado

1/4 Cup Red Bell Pepper Strips

1/4 Cup Fresh Corn Kernels

2 Cooked Crumbled Center Cut Bacon Slices

2 Ounces Quartered Fresh Baby Mozzarella Balls

 

Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone

Bruschetta

Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce

Soups

Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest

Entrees

Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices

Desserts

Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns

 

Latest Recipes

Avocado Hummus

Avocado Hummus

Pesto Caprese Salad

Pesto Caprese Salad

Baked Banana Nut Donuts copy

Baked Banana Nut Donuts

Baked Italian Stuffed Artichokes

Baked Italian Stuffed Artichokes

Grilled Cedar Plak Salmon copy

Grilled Cedar Plank Salmon