Antipasto Pasta Salad

My family just loves pasta salad, especially in the summer. This one is excellent for potluck picnics or dinner at home. This has all the best elements of a great antipasto plate tossed together in a delicious salad. Take out the meat for a veggie friendly version, and make sure you dress it within an hour of consuming or the pasta will soak up all the liquid and you'll be left with a dry salad.

Antipasto Pasta Salad

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6-8 servings

Ingredients:

1 pound rotini pasta cooked according to package directions until al dente and cooled
8 ounces fresh mozzarella cut into 1/2-inch cubes or 8 ounces baby bocconcini
8 ounces hard salami cut into 1/2-inch cubes
1 cup grape tomatoes cut into quarters
1/2 cup jarred roasted red peppers diced
1 (6 ounce) jar marinated artichoke heart quarters - diced and marinade reserved
1 cup black olives, halved
2 Tablespoons each fresh basil and Italian flat leaf parsley, chopped
1/2 cup sliced pepperoncini - optional (not shown in photo)

Directions:

1. Combine all ingredients in a large bowl and toss well to combine.
2. Refrigerate for up to one hour after dressing has been added.
*NOTE- If taking to a picnic etc. take the dressing along with you and add just before serving, but not more than one hour prior.

Turkey Waldorf Salad

Turkey Waldorf Salad

I remember this stuff as a kid - it was a big deal in the 1970's it seems. I don't recall it with any type of protein, however. I added leftover turkey to mine, but you can surely use chicken or even shrimp!
Leftover turkey is already cooked, so it couldn't be easier to add to soups, stews and sandwiches. Salads are great with cooked turkey and something lighter is nice after a round heavy turkey dinners. Cooked and cubed turkey is a quick add to many salads -- including my favorite, the Turkey Waldorf Salad. I also swapped out raisins for dried cranberries and replaced mayo with protein rich Greek yogurt.

Turkey Waldorf Salad
Serves 4 - 6

Ingredients:

2 cups diced cooked turkey
2 cups diced apples
1 Tablespoon lemon juice
1/2 cup chopped walnuts
1 cup diced celery
1/2 cup dried cranberries or raisins
1/2 cup plain Greek yogurt
1/3 Tablespoon Kosher salt or more to taste

Directions:

1. Combine apples with lemon juice.
2. Add remaining ingredients and blend well.
3. Chill until serving time or serve right away. Does not keep well.

Inspiralize the Spring with Tuttorosso Tomatoes

Light and Lemony Spiralized Veggie "Pasta" Salad

Springtime is time for lighter and fresher fare and there's no better and more fun way to incorporate fresh veggies into your diet than with a Spiralizer

Have you tried a spiral slicer yet? I have a small handheld gadget that should turn all my favorite veggies into spirals, but it hasn't worked so well for me. I purchased a fabulous Spiralizer (please do click to check it out!) and the difference is night and day - I mean, it's hard not to take every firm fresh veggie I have and run it through! This thing is sturdy and strong, easy to use and even easier to clean. There's no excuse not to eat your veggies when you have something this fun and simple to help.

The very best site for spiralizer recipes is Inspiralized, where Ali Maffucci conjures up the best and most delicious recipes using all sorts of spiralizing techniques - there's more to those 3 blades than you ever imagined! Not only is the website fabulous, Ali has also just published a cookbook of the same name filled with spiralized recipes you'll want to have on-hand. That's not all ... Ali has also developed her own spiralizer and right now until April 15th, Tuttorosso tomatoes is having a giveaway so you can win your very own Inspiralizer. 

Check out Tuttorosso Tomatoes on Facebook and ENTER TODAY for your chance to win one of 750 Tuttorosso aprons, one of 15 copies of Ali's cookbook, Inspiralized, one of 60 of Ali's custom Inspiralizers and a chance at the Grand Prize package that includes an Inspiralizer, a signed copy of Ali's cookbook, a Tuttorosso apron and a collection of kitchen gadgets all packed in a picnic basket. Great stuff!

Now for my own spiralized recipes featuring Tuttorosso tomatoes, a lovely light and refreshing "veggie pasta" salad perfect year-round, but especially delicious during the warmer months.

Light and Lemony Spiralized Veggie "Pasta" Salad
Serves 4
Ready in 20 minutes

Ingredients:

1/2 medium yellow squash
1/2 medium zucchini squash
1 teaspoon Kosher salt
Juice and zest of 1 lemon
1 clove garlic - minced
1/2 (28 ounce) can Tuttorosso Diced Tomatoes
1 can (15 ounces) cannellini beans
1/4 cup fresh Italian parsley - chopped fine
Fresh cracked black pepper - several turns or about 1/2 teaspoon
1/4 cup freshly shredded Parmesan cheese

Directions:

1. Wash squash and spiralize with Blade B. Put into a medium bowl and salt well,
2. Drain tomatoes and save juice and half the tomatoes for another use. Drain beans and add to tomatoes.
3. Drain squashes well - the salt will leach some of the juices from them. Once drained toss gently with tomatoes and beans.
4. Add lemon juice, olive oil, garlic, pepper and parsley and toss well.
5. Top each serving with Parmesan cheese.


*Please note I was given product from Tuttorosso tomatoes to help with this post. Any and all opinions are my own.

Daniel East's Over-The-Top Tuna Pasta Salad

I've shared recipes of Dan's before, (see The Soup and Daniel East's Classic Turkey Noodle Soup)  but this one takes the cake, I didn't have ONE child who didn't love this - me, too!

While I was putting it together I kept thinking, "This is too much ... this isn't enough" but I kept going and had watchful little eyes all the while; my 8 year-old was on the edge of her seat to try this. She would glance at the clock and back at me and then say, "It's not lunchtime, can we eat this when it's done?" Adorable.

Daniel East's Over-The-Top Tuna Pasta Salad 

Regardless of what I thought when assembling it, this was absolutely perfect. The heat from the black pepper was there, but not too much, the dressing was divine and the garnish exactly right. Everyone who tried it fell in love. Give this a try and see what you think!

Daniel East's Over-The-Top Tuna Pasta Salad 

Yes, there are a lot of ingredients, but most are commonly found and help make this look as good as it tastes. 

Ingredients

1-  16oz box rotini pasta (regular or wheat)

2-  4.5oz cans of premium white tuna in water

Dressing: 

1 c Hellman's mayonnaise

4 tbsp extra virgin olive oil
2 tbsp lime juice (fresh or bottled)

½ tsp garlic powder

½ tsp paprika 

1 tbsp ground black pepper 

1 tsp sea salt or Kosher salt 

2 tbsp Worcestershire sauce

Garnish:

¼ c sliced toasted unsalted almonds

¼ c diced red onion

¼ c shredded carrots

¼ c chopped yellow bell pepper

½ c shredded/chopped fresh baby spinach 

¼ c diced ripe tomato

¼ c chopped broccoli 

1 tsp chopped oregano (1/2 tsp dry OK too)

1 c shredded Monterey Jack cheese

½ c shaved Parmesan cheese (fresh preferred but grated is OK too)

Directions

Cook, drain and cool the pasta. Set aside.

Drain the tuna and break apart with a fork; then, add to pasta.

Add garnishes to pasta and toss to incorporate.
Combine mayonnaise, olive oil, Worcestershire, lime juice, and dry spices in a small bowl. Blend well.

Pour dressing over all and toss gently until evenly distributed.

Chill for 20-30 min and serve. 

Enjoy!

www.danieleast.net

©2015 Daniel M. East. All rights reserved. Reproduced with permission. 

Pesto Pasta Salad

Pesto Pasta Salad

I LOVE pesto and this is the most fabulous 4-ingredient pasta salad ever. Garlicky pesto and sweet peas team up with mild mozzarella and al dente pasta for a super-quick and super-tasty pasta salad. Leave as-is for a meatless meal or side or add chunks of pre-cooked chicken or shrimp for a meal in a bowl. Change the peas to any small green vegetable you'd like, as well.

Pesto Pasta Salad

Pesto Pasta Salad

Hands-On Time: 10 minutes
Ready In: 20 minutes
Serves: 4 as a meal or 6 as a side

Ingredients:

8 ounces uncooked pasta such as cavatappi (in photo)
8 ounces mozzarella cheese cut into 1/2-inch dice
8 ounces prepared pesto sauce (bottled or homemade are both fine)*
1 cup cooked and drained peas or other green vegetable


Directions:

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool. Drain again.

2. Toss pasta with mozzarella cubes, pesto and peas until well coated and serve immediately or refrigerate, covered, up to 4 hours. If refrigerated longer, you may need more pesto sauce to make up for any soaked up by the cheese and pasta.


*Homemade Pesto:

Pesto
Makes about 1 cup
Printable Recipe

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
salt as needed

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Originally posted to Family.com: http://family.go.com/food/recipe-926995-pesto-pasta-salad-t/

Asparagus and Salmon Salad

Asparagus and Salmon Salad

One of the best flavor combos ever comes together in this fresh salad. Drizzled with a Hollandaise-like dressing it's a great salad for a warm spring or early summer evening when asparagus is at its peak. Poaching salmon is the simplest way to go, but grilling is also a delicious alternative in warmer months.

Asparagus and Salmon Salad
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

4 salmon fillets, 4 ounces each
1 pound asparagus stalks
1 pound mixed Spring greens
1/3 cup light mayonnaise
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
salt and white pepper to taste

Directions:

1. Poach salmon fillets in simmering water or stock (enough to submerge fish in) until done, about 8-10 minutes. Remove from liquid with a slotted spoon and keep covered in refrigerator until needed.
2. Rinse asparagus and gather together with rubber bands at top and bottom of stalks. Remove woody ends with a knife. Set upright in 2 inches of simmering water and cook, covered, for 2-4 minutes or until bright green and tender. Remove from water and cool.
3. Cut asparagus into 4-inch spears and save ends for another use.
4. Divide greens between 4 large plates. Top each with a salmon fillet and 4-6 asparagus spears. Drizzle with dressing.
5. To make dressing, combine mayonnaise, lemon juice. Dijon mustard and salt and pepper. Stir until smooth.

Veggie Wednesday

Three Bean Salad

This is my favorite salad as of late. It's super fast, no-cook, frugal and delicious. It continues to get devoured before I think to snap a picture, though.

Three Bean Salad
Printable Recipe

1 can each black beans, dark red kidney beans and garbanzo beans-drained
1 large cucumber-peeled, seeded and diced
1 large ripe tomato-seeded and diced
1 cup (or more, if needed) Italian dressing

Mix and chill. It doesn't get any easier!
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Now...I must apologize for being so far behind on posting. The end-of-year rush with field trips, graduation and special half-days at school has my head spinning. I promise to get caught up ASAP!
Much love to those of you who continue to stop by in my absence.

Veggie Wednesday

I've been seeing stacked salads just about everywhere lately. They're a great way to serve single-portioned salads in a neat and different way. My version here is plum tomato, yellow crookneck squash and cucumber topped with a single black olive and drizzled with a garlic Balsamic vinaigrette. It was really yummy.

You can use almost any round veggie for this, and grilling them first adds a whole new dimension.

Pretty, isn't it?



By the way, that's a mint leaf on top. I adore mint and just posted a fabulous recipe for Mint Pesto over at Cookies to Caviar. Not a savory type, a dessert version that will knock your socks off!

So, What is Couscous Anyway?

Couscous with Senegalese Chicken and Vegetable Stew

Yes, this is in answer to the first question posed by my first round of "Ready, Set, Cook!"

It seems that when I posted those 3 ingredients, one of them was something not too many people have heard of. I'll admit, I take it for granted that I live in an area where almost anything necessary food-wise is easily obtained, and I also have a teeny tiny edge in the food arena with my diploma but, I didn't think couscous was that obscure, hence the inclusion.

What is this couscous of which I speak? Couscous is usually said to be Moroccan but really is used equally in other countries; Algeria, Tunisia, Libya to name a few. Although couscous is a pasta, made from semolina flour like most pastas, it is treated like a grain and cooked nearly identically to rice.

The texture is different because the grains are so small and almost every dish I have seen it in is filled with vegetables or meat. It is available in most markets where you would find rice and I have seen it in the ethnic sections as well. We like it as it is made from the box, as a replacement to the usual rice, potatoes or pasta.

Traditionally couscous is made in a couscousier:

A couscoussier, also known as Couscous pot, is a traditional steaming vessel used mainly in the making Couscous.
Couscous is placed at the top pierced part and the steam from the stew being cooked at the bottom pot rises through and steams the couscous. Stews can be lamb, beef, chicken, and/or vegetables.

Sort of like a double boiler with holes in the top part so the steam can get
through.

They range from pretty to functional:





Here are a few recipes using couscous. Don't be afraid to try it, you won't be disappointed.
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Chicken and Couscous Salad with Orange Balsamic Dressing
Printable Recipe

4 boned and skinned chicken breast halves
10 oz Couscous
1/2 cup Raisins
1/4 cup Dried cherries
1/2 cup Roasted red peppers; diced
15 oz Garbanzo beans; canned,-drained and rinsed
1/2 cup Black olives; diced
1/4 cup Green onions; chopped
1/4 cup Cilantro; chopped
1 cup Fresh orange juice
3 Tablespoons Balsamic vinegar
1 Tablespoon Grated orange peel
1 Tablespoon Cumin

Broil chicken and cut into bite sized chunks. Set aside.

Combine orange juice, balsamic vinegar, grated orange peel and cumin in a
small bowl and set aside.

Combine couscous, raisins, and dried cherries in a large bowl and prepare
couscous according to package directions.

After couscous is cooked add the remaining ingredients and toss well.

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Lamb Shanks with Apricot Couscous
Printable Recipe

4 Lamb shanks (3-4 lbs total)
1 lg Onion, finely chopped
1 Cinnamon stick (2"long)
1 1/2 ts Ground coriander
1 ts Ground ginger
1/2 ts Ground cumin
1/4 ts Ground allspice
1 1/4 c Chicken broth
1/4 c Apricot or orange muscat- dessert wine
3/4 c Coarsely chop dried apricots
1 1/2 c Couscous
Mint sprigs (optional)

Place lamb shanks in a single layer in a shallow baking pan. Bake in a 450 degree F oven until well browned (20-25 minutes). 
Meanwhile, in a 4 quart or larger electric slow cooker, combine onion, cinnamon stick, coriander, ginger, cumin and all spice. 
Lift lamb from baking pan and place on top of onion mixture; discard fat in pan. 
Pour broth over lamb. Cover and cook at low setting until lamb is so tender it pulls away from bones when pulled with a fork (7 1/2-9 hrs.)

Lift lamb to a warm, deep platter and keep warm. Skim and discard fat from cooking liquid; then measure liquid. You need 2 1/4 cups; if necessary, pour off some of the liquid or add enough hot water to make 2 1/4 cups. 
Return liquid to cooker and increase heat setting to high. Stir in wine and apricots, then couscous. Cover and let stand until liquid has been absorbed (about 10 more minutes.) Spoon couscous around lamb; garnish with mint, if desired.

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Moroccan CouscousServes 6
Printable Recipe

3 1/2 pound chicken cut in 6 pieces
4 Tabkespoons butter
1/4 cup vegetable oil
1 large onion, cut into wedges
1/2  pound quartered plum tomatoes
1 cup fresh chopped parsley
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground black pepper
1 teaspoon ground turmeric
1 whole jalapeno chili
1 cinnamon stick
1/4 teaspoon cayenne pepper
1/8 teaspoon crushed saffron threads
5 small, peeled, quartered turnips
4 large carrots peeled and quartered
1 large acorn squash peeled, seeded, cut into 2 inch pieces
3 small zucchini cut quartered lengthwise then crosswise
16 ounces canned garbanzo beans
2 1/4 cups water
1 1/2 teaspoons salt
3 cups couscous about 18 ounces
4 cups canned chicken broth

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes.
Using tongs remove chicken from cooking liquid: reserve cooking liquid. Skin and bone chicken; cut into bite size pieces. 
Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minutes. 
Add tomatoes and next 8 ingredients and stir 30 seconds. 
Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. 
Uncover and cook until vegetables are tender, about 5 minutes. 
Add chicken pieces to sauce and cook until heated through, about 3 minutes. 
Discard jalapeno. 
Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in ouscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. 
Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.