Pasta with Sun-dried Tomatoes

I don’t think I have ever made a recipe by Ina Garten aka “Barefoot Contessa” that I have not liked!  Here is another winner from her.  Thank you Ina!

I love the combination of sun-dried tomatoes with the cheese and Kalamata olives.  It is certainly a grown up taste.  My kids are not fans of olives that come in cans and in vinegar – so this salad is more for me and my hubby.  I used tri color spiral pasta instead of white ones – I think it looked prettier.  I will be adding this salad to a semi regular rotation though.

PASTA WITH SUN-DRIED TOMATOES

adapted from Ina Garten (Barefoot Contessa Family Style Cookbook p 58)

For the Pasta Salad:

• 1 lb tri color spiral pasta, cooked and drained
• kosher salt
• olive oil
• 3 ripe roma tomatoes, medium dice
• 1/2 cup black olives (Kalamata), pitted and diced
• 1/8 lb fresh mozzarella cheese, cubed in 1/4 inch dice
• 6 sun-dried tomatoes in oil, drained and chopped

For the Dressing (use a food processor) to process the following ingredients:

• 5 sun-dried tomatoes, drained
• 2 Tbsp red wine vinegar
• 6 Tbsp quality olive oil, (the green stuff)
• 1 clove garlic, diced
• 1 tsp capers, drained
• 2 tsp Kosher salt
• 3/4 tsp black pepper

Last minute ingredients:

• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil, julienned (thin ribbon like strips)

Directions:

Cook the spiral pasta in boiling salted water and a splash of olive oil according to package directions.  Drain well and allow to cool.  In a large bowl, place the pasta, chopped tomatoes, chopped olives, diced mozzarella, and sun-dried tomato pieces.  Toss to combine the ingredients.

Process the ingredients listed for the dressing in a small food processor.  Pour the ingredients over the pasta salad and toss to coat the salad with the dressing.  Sprinkle the salad with the grated Parmesan cheese and basil.  Chill and serve.

Warning: this salad is highly addictive!  If you are like me, you will not be able to stop eating it until it is gone, and then you will make some more the next day!

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Breaded Goat Cheese

I recently had breaded goat cheese slices in a salad at a restaurant.  After I researched the process, I discovered that they are so easy to make.  I decided to make them last weekend when our friends Mike and Anneke came to visit us with their children.  We do not get to see them very frequently, so our time with them was sweet.  I decided that since I had goat cheese, that I would try this new technique.  It is super easy to make.  The hardest part is slicing the goat cheese as it has a tendency to crumble like Feta does.  One site recommended using dental floss, but since I only had mint flavor, I passed and used a sharp knife which worked out okay.  These can be made ahead and then added to your salad later – they would also be even more fantastic warmed a little just before serving.

Panko Crusted Goat Cheese

(for salad) goodcookbecky

Ingredients:

• 1 log goat cheese, sliced into 1/2 inch slices
• 1 egg, beaten
• 1/2 cup Panko breading
• 1 Tbsp olive oil
• 1 Tbsp butter

Preparation:

Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle).  Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat.  It is a very nice addition for a quick change.

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BLT Salad

This salad is once again from allrecipes.com.  It is called “That good salad” (link) but in essence, it is a BLT salad that is quite good.  I had just gotten a box or organic vegetables from a vegetable co-op and had most of the ingredients on hand.  There is nothing quite like fresh – really fresh veggies!  I followed the recipe almost exactly.  I may change up the dressing a little the next time, as it was not seasoned very well, but once I put it over the salad, it did not detract from the flavors of the salad; it did not overpower the salad.  I will be making this salad again and again.  I halved the recipe from the original – if you are taking a salad to a potluck, do make the full recipe.

BLT Salad

adapted from allrecipes.com

Serves 6

Dressing ingredients:

1/3 cup vegetable oil

1/8 cup fresh lemon juice

1 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Salad Ingredients:

1 head romaine lettuce – rinsed, dried,and torn into bite-size pieces

1 large chopped tomato

1/2 cup shredded Swiss cheese

1/3 cup slivered almonds, toasted

1/4 cup grated Parmesan cheese

4 bacon strips, cooked and crumbled

1/2 cup Caesar salad croutons

Preparation

1. Combine the dressing ingredients in a small shaker style salad dressing container. Shake to combine. Chill.
2. Toss the salad ingredients in a large salad bowl. (Reserve croutons for last moment).  Shake the dressing and pour over the salad, toss.  Add croutons on top and serve immediately.

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A Different Coleslaw

Are you tired of the over-dressed coleslaw that is heavy and ‘same old same old’?  Here is a wonderful coleslaw that has pineapples and raisins in the mix that gives it a refreshing twist on a old and tired salad.  I found this jewel at a choir gathering.  I had thirds of the salad before I found out who brought the dish.  Finally, I found my friend Frieda, who had brought it… after some discussion she told me what was in the salad, but not the amounts- she is one of THOSE cooks (dump and taste), this was something I had to play around with a little to get it to the flavor I liked.  This time I wrote it down so you also can make it without all the guess work.

I call it Frieda’s Pineapple Coleslaw.  Thank you Frieda for sharing your passion with me.  My family really enjoyed it as well.  My husband even declared, you need to make this again… really soon!  This is a super easy recipe to make too – you could even have your upcoming cooks make it.

Frieda’s Pineapple Coleslaw

Serves 6-8

Ingredients:

• 1 (14 oz) bag Coleslaw Mix (without dressing)
• 16 oz can pineapple tidbits in juice, drained- reserving 2 Tbsp juice
• 3/4 cup raisins

Dressing:

• 3/4 cup Mayonnaise
• 2 Tbsp white distilled vinegar
• 2 Tbsp reserved pineapple juice
• 3 Tbsp sugar

Preparation:

Combine the coleslaw with pineapple tidbits and raisins in a large bowl.
In a smaller bowl, combine the mayonnaise, vinegar, reserved pineapple juice and sugar and stir to combine.  Taste and add more sugar if desired.  (I don’t like it super sweet – the raisins and pineapple bring plenty of that to the table).
Pour the dressing over the coleslaw mixture and toss to coat.  Cover and refrigerate.

Christmas Tea Salad

Okay okay, I know you have been sitting on pins and needles have you not?  Probably not, but in case you want to know.  “Becky, what is the salad for the tea going to be?” Well, it is neither of the previous posts… HAHA right? Well, not entirely!  What we will do is make the Blue Cheese Pear Salad and add the thin strips of red or yellow peppers and also use the dressing from the Claim Jumper Salad.  I hope it is a happy union!  I have salad coming out my ears now, because I have all these leftovers, but I’m not complaining.  It truly is okay!

In case you are interested what the third salad was that we tested it is Trisha’s Festive Tossed Salad.  The dressing is very potent though, so we decided not to go with it.

2010 Christmas Tea Salad

Serves 6

Salad Ingredients:

• 6 cups Spring Salad Mix
• 1/2 pear, cored and chopped
• 3/4 cup feta cheese
• 1/2 avocado — peeled, pitted and diced
• 1/2 cup thinly sliced green onions
• 1/2 cup red or yellow bell pepper strips

Candied Pecans:

• 1/4 cup white sugar
• 1/2 cup pecans

Citrus Dressing Ingredients: (halved from the original)

• 1 1/2 cups soybean oil
• 1 cup apple cider vinegar
• 1/2 cup corn syrup
• 1/4 cup plus 2 Tbsp. honey
• 1 1/2 Tablespoons sugar
• 1/4 ounce dehydrated onion
• 3/4 teaspoons dry tarragon
• 1 teaspoon dried thyme
• 1 teaspoon fresh garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon onion powder

Directions:

Dressing: Whisk dressing ingredients well and refrigerate to allow the flavors to develop.
Before serving, whisk well to combine again.  Serve 2 Tbsp of dressing with each serving of salad.

Candied Pecans: Heat a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Transfer  the nuts onto waxed paper. Allow to cool, and break into pieces.

For the salad: In a large serving bowl, layer lettuce, pears, blue cheese, avocado, bell pepper strips,and green onions. Pour the dressing over salad, sprinkle with candied pecans, and serve.

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Feta Pear Salad

Here is another great salad that I submitted for Christmas Tea consideration.  Avocados add a wonderful creamy texture to the salad, but I was not sure that we would be able to find enough avocados to feed 600.  Just as I was saying that, one of our church members volunteered the avocado tree in their yard.  What a wonderful donation. Here is hoping they will be ripe when we need them (and enough for 600).  Thank you Esther.

I wish I could remember where I first found this recipe.  I collected so many recipes over the years and wish I could give credit where credit is due.  I have changed a few things to reflect personal taste, but it is a great recipe.  Thank you whoever you are!

Feta Cheese Pear Salad
Serves 6
Salad Ingredients:

• 6 cups Spring Salad Mix
• 1/2  pear, cored and chopped
• 3/4 cup feta cheese
• 1/2 avocado — peeled, pitted and diced
• 1/2 cup thinly sliced green onions

Candied Pecans:

• 1/4 cup white sugar
• 1/2 cup pecans

For the Dressing:

• 1/3 cup olive oil
• 3 Tbsp Red wine vinegar
• 1 1/2 tsp white sugar
• 1 1/2 tsp prepared mustard
• 1 clove garlic, chopped
• 1/2 tsp salt
• Black pepper, to taste

Instructions

Directions:
Candied Pecans:Heat a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Transfer  the nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend the oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
For the salad: In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and green onions. Pour the dressing over salad, sprinkle with candied pecans, and serve.

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Asian Pear Salad

I recently tested a few salads to submit as food ideas for an upcoming Christmas Tea.  Yes, that’s right I said Christmas and you are thinking, “Um Becky, it’s July!” But ponder this: My life will be consumed by Christmas this year -  two other great cooks and I are heading up the food committee for a Christmas Tea that is a production:  192 people at three different Tea Times (near 600 total) – four courses! (What did I get myself into?)  That is a lot of food…This salad is special enough to eat at Christmas, but really refreshing in the summer too.  So here is candidate number one: Claim Jumper’s  Asian Pear Salad with Citrus Dressing.  I found the recipe online and it was posted by a Claim Jumper Chef.  Follow the link to this site. Claim Jumper is one of my favorite places to eat and I am thankful to be close enough to enjoy them from time to time.  Check them out if you have never been: Claim Jumper

The dressing makes a whole lot (Restaurant Size- approx 6 cups!)  I halved the recipe and I should have even reduced it more, but it keeps nicely in the refrigerator for a few weeks (2) and you can whisk up the dressing before using and tastes lovely.  The salad: Spring Salad Mix, Blue Cheese, Asian (or other) Pear slices, Candied Pecans (easy to do yourself if you don’t buy the ones already candied), and Pepper Slices.  We will be using this dressing for the tea (and doubling or tripling the amount because it’s for 600 people). Because Raspberries are seasonal and expensive in the Winter months, we have omitted them, but feel free to add some.

Asian Pear Salad – adapted from Claim Jumper’s Asian Pear Salad with Citrus Dressing

Serves 4-6

Salad Ingredients:

• 2 ounces Spring Salad Mix
• 2 ounces candied pecans or walnuts (see Candied Pecans)
• 1 Asian pear, sliced
• 1 ounce blue cheese, crumbled
• 3/4 ounce red bell pepper or yellow bell pepper, Julienne

Directions
Combine ingredients for salad.
Toss and serve with 2 oz. Citrus Dressing.

Citrus Dressing Ingredients: (halved from the original)

• 1 1/2 cups soybean oil
• 1 cup apple cider vinegar
• 1/2 cup corn syrup
• 1/4 cup plus 2 Tbsp. honey
• 1 1/2 Tablespoons sugar
• 1/4 ounce dehydrated onion
• 3/4 teaspoons dry tarragon
• 1 teaspoon dried thyme
• 1 teaspoon fresh garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon onion powder

Directions
Whisk dressing ingredients well and refrigerate to allow the flavors to develop.
Before serving, whisk well to combine again.  Serve 2 Tbsp of dressing with each serving of salad.

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Greek Orzo Salad

Greek Orzo Salad

I know I have posted this one before, but it truly is one of my favorite salads to make with barbecue food.  Greek flavors of feta pair perfectly with the tomato, cucumber, artichoke, and olive flavors.  Orzo pasta fills in the quantity nicely.  You can add more to stretch the salad for a larger crowd. My original post.

Greek Orzo Pasta Salad
Serves 6-8

• 3/4 lb Orzo Pasta (I love the Barilla Brand)
• 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
• 1 can artichoke hearts
• 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
• 1 package cherry or grape tomatoes (chopped tomato is fine too)
• fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
• 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
• 1/2 jar roasted Red Peppers (optional)

For the Dressing:

• 6 Tbsp. olive oil
• 4 Tbsp. Red Wine Vinegar
• 1 Tbsp. mint
• 1 tsp dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions.  Prepare the vegetables, and put in a large bowl.  When the pasta is cooked, drained and cooled, add to the chopped veggies.  Combine the ingredients of the dressing and pour over the pasta salad.  Combine.  Add the feta cheese last, it seems to hold together better then.  Enjoy.  This really is quite addicting.  I think you will find it is as well.

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Greek Orzo Salad

Veggies and Feta

Red Wine Vinegar Dressing

Warm Italian-Style Pasta Salad

Italian Pasta Salad

I originally found a recipe in “Taste of Home” Magazine that was an Italian Pasta, but I accidentally heated it up the first time I made and we discovered we loved it that way.  Plus it had grated carrots in the original and we didn’t like it.. so a few changes later it is mine!

Italian Style Pasta Salad
Serves 6
Ingredients

• 14 1/2    ounces Tomatoes, with garlic and onion — canned
• 16    ounces    Caesar Dressing — Marie’s is good
• 2        Onions, Green — thinly sliced
• 15    ounces    Artichokes, Canned — hearts, cut up
• 20    ounces    Tortellini pasta, Cheese — refrigerated
• 1    medium    Green Pepper — chopped
• 6    ounces    Olives, Ripe — drained, pitted
• 3    ounces    Pepperoni — sliced, mild
• 1/2    cup    Cheese, Parmesan — shredded

Instructions

In a 13x9x2 inch baking dish combine first 7 ingredients.  Add cooked tortellini pasta and toss to coat.  Sprinkle with Parmesan cheese, cover with foil and heat at 325° F for 30 minutes.

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Greek Orzo Salad

This is a wonderful refreshing dish that I love to serve at our home.  My husband and I seem to always battle for the last bowl when the late night munchies hit.  We end up sharing!

It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble.  The beauty of this dish is you can put any veggies in you want.  My mom made this with green beans once and broccoli another time. Both were delicious.  I happen to like this combination the best.  But if you did not like artichokes, or cucumbers – substitute away!

Greek Orzo Pasta Salad
Serves 6-8

• 3/4 lb Orzo Pasta (I love the Barilla Brand)
• 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
• 1 can artichoke hearts
• 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
• 1 package cherry or grape tomatoes (chopped tomato is fine too)
• fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
• 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
• 1/2 jar roasted Red Peppers (optional)

For the Dressing:

• 6 Tbsp. olive oil
• 4 Tbsp. Red Wine Vinegar
• 1 Tbsp. mint
• 1 tsp dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions.  Prepare the vegetables, and put in a large bowl.  When the pasta is cooked, drained and cooled, add to the chopped veggies.  Combine the ingredients of the dressing and pour over the pasta salad.  Combine.  Add the feta cheese last, it seems to hold together better then.  Enjoy.  This really is quite addicting.  I think you will find it is as well.

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