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Parsley Pesto and Cheese Tortellini Salad with Toasted Pine Nuts…..

Posted by on May 20, 2011

This beautiful salad is a step above any other pasta salad.  I’ve made my own pesto, but feel free to buy it if you’re in a time pinch.   I’ve taken a short cut in my salad by buying my roasted peppers from the deli.  Refrigerate immediatelly.  Reserve a cup of pasta water before draining to add to the salad for moisture if neccessary after refrigeration.  Be sure to refrigerate the pasta water as well.

Here we go….

Start by toasting the pine nuts.  Spread over a cookie sheet and toast in 325′ oven for 8-12 minutes.  Keep an eye on them, they can burn easily.  Remove from oven, set aside.

Cook the tortellini according to package directions, drain and rinse.  Place in a large mixing bowl.

Add the roasted red peppers…

Add the fresh basil….

Add the toasted pine nuts, reserving about a tablespoon for garnish at the end.

Add the pesto…gently mix until all ingredients are well coated.  Place salad in a pretty serving dish and top with reserved pine nuts and a sprig of fresh basil.  Enjoy!

Pesto Tortellini Salad

 For the pesto:

 1 large bunch fresh parsley, rinsed and drained
2 cloves fresh garlic
1 tablespoon lemon juice
2-3 tablespoons olive oil
¼ cup toasted walnuts
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper

 For the salad:

1 lb. cheese tortellini
1 cup pasta water
1 cup roasted red peppers, sliced into thin strips
1 small bunch fresh basil, sliced into fine strips
1/3 cup pine nuts, toasted (325’ for 8-11 minutes) Reserve one tablespoon for garnish

 1)  Place all of the pesto ingredients into a blender or food processor and blend until you have a nice smooth consistency.
2)  Cook the pasta according to package instructions.  Reserve 1 cup of pasta water.  Drain and rinse.
3)  Place pasta into a large mixing bowl.  Add the roasted red peppers, fresh basil, pine nuts, and about ¼ cup of pasta water.    Mix gently to coat all ingredients with pesto. 
4)  Place into a pretty serving bowl and garnish with 1 tablespoon pine nuts and a sprig of basil.  Refrigerate immediately when you’re done serving.

 *If you’ll be making this salad ahead of time, reserve the 1 cup of pasta water in the refrigerator.  Before serving if the salad seems like it needs more moisture, add a splash at a time and gently mix to moisten.

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Artichoke and Fresh Mozzarella Salad…..

Posted by on May 15, 2011

This is a very simple and fresh spring/summer salad.  I use canned artichoke hearts drained well and cut into halves or you can buy them quartered.  What’s not to love about fresh mozzarella?  You can buy it in many different sizes.  This one is about the size of a cherry tomato.  Simply put all of the salad ingredients into a large bowl and mix…SO EASY, SO ELEGANT!

We’ve got canned artichokes, fresh mozzarella balls (Ciliegine) , a diced and seeded red pepper, fresh finely chopped chives, fresh parsley, olive oil, crushed garlic, salt and pepper, and a splash of balsamic vinegar.  That’s it! (I use chives for a gentle onion flavor.  Raw onions can easily overpower this salad.  I like to taste the mild flavor of the cheese with the fresh herbs…so good!)

These whole milk mozzarella balls come in many sizes for various uses.   When you purchase them from a deli, they’ll weigh just the mozzarella balls first and ask you if you want water.  Go ahead and have them cover them with the mozzarella liquid, they’ll stay moist in the refrigerator before you use them.  Use within a week.

1)  Ovolini-about 1.50 ounce.  About the size of an egg.  Great for slicing and putting into salads or on pizza with fresh basil.
2)  Ciliegine-about 1/3 to 1/2 ounce size.  They’re about the size of a cherry tomato.  Great marinated and make for beautiful appetizers skewered with tomatoes and basil.
3)  Pearle-about .14 ounce.  They’re the size of a large pearl.  Fabulous in salads.

Artichoke and Fresh Mozzarella Salad

4 cans of drained and halved or quartered artichokes
1 pound of mozzarella balls
1 medium red bell pepper, seeded and diced
1/2 cup thinly sliced fresh chives
1/2 cup chopped fresh parsley
1 large clove fresh garlic, crushed
2 tablespoons of olive oil-love first cold pressed, more robust olive flavor, great in salads.  Very green in color:-)
2 pinches of kosher salt, or to your taste
1 pinch of black pepper, or to your taste
1 tablespoon balsamic vinegar

Place artichokes through garlic in a large bowl.  Add the olive oil, salt, and pepper.  Gently toss to coat.   (You do this so that the olive oil, salt and pepper coats and seasons the salad ingredients)  Add the vinegar and gently toss.  Serve immediately or refrigerate until you’re ready to serve.  Makes about eight 3/4 cup servings.  Enjoy!

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Orzo Pasta Salad with Roasted Garlic Vinaigrette…..

Posted by on May 13, 2011

The roasted garlic dressing makes this salad over the top delicious!  I used orzo pasta that was pretty tiny, just be sure that you have a colander that the pasta won’t go through when draining.  Always reserve a good amount of pasta water for moisture if needed.  This is especially important if making pasta salads ahead of time.  Pasta tends to soak up excess moisture sometimes leaving the pasta a bit dry.  Simply pour small amounts of the pasta water into the salad and mix well until you get a moist consistency.  Pasta water is much more “waistline” friendly than extra oil.

We’ll start with the dressing…..

Into a small sauce pan, add 3/4 cup of olive oil and 6 large cloves of garlic cut in half or smaller so that the olive oil covers them.  Place over very low heat and watch carefully.  Cook only until the garlic is slightly browned and soft, about 35-45 minutes.  Pour the cooked garlic/oil right into the blender.  Allow to cool for 15 minutes.  Add 1/4 cup of red wine vinegar and blend.  Place in refrigerator until you’re ready to assemble the salad.

Cook the pasta according to package directions. 

Reserve a couple of cups of pasta water.  Be sure to refrigerate the pasta water.  Drain, rinse, and drain well.   Place the pasta into a large mixing bowl.

Add the halved kalamata olives, halved grape tomatoes, feta, fresh basil, and the dressing to the orzo.  Mix well.

Season with a couple of pinches of kosher salt, a pinch of black pepper, and a tablespoon of dried oregano.  Mix well.  Serve immediately or refrigerate until ready to serve.

Orzo Pasta Salad with Roasted Garlic Vinaigrette
 
 For the dressing: 
¾ cup olive oil
¼ cup red wine vinegar
6 large cloves fresh garlic halved
 
Salad Ingredients:
 
1 pound cooked orzo pasta, 2 cups pasta water reserved
8 ounces crumbled feta cheese
1 cup kalamata olives, halved
2 pints grape tomatoes, halved
1 large bunch fresh basil, thinly sliced
1 tablespoon dried oregano
2 pinches kosher salt or to taste
1 pinch black pepper or to taste
1) Place the oil in a small sauce pan and add the fresh sliced garlic. Place over low heat. You want to see small bubbles and to know it’s cooking. Do not over brown. Pour into blender, cool for 15 minutes. Add the red wine vinegar and give it a whirl until well blended. Refrigerate if you’re not mixing the salad right away.
2) Cook the pasta according to package directions. Before draining, reserve a couple of cups of water. Drain pasta and rinse. Drain well. Add to large mixing bowl.
3) Add the rest of the salad ingredients to the bowl. Pour the dressing over the salad and mix well. Serve immediately or refrigerate until ready to serve.

*If you’re serving the pasta after refrigeration, add pasta water a small amount at a time to moisten.

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Barley and Feta Salad…..

Posted by on March 28, 2011

My latest food obsession these days is barley.    I love t0 taste many different layers of flavors especially in salads.  The barley in this salad offers  a lovely chewy texture.  The feta and tomato give it a nice tang, and the basil, parsley, and cucumber balance out the acidic components of the salad.    It can be made ahead and served cold or at room temperature.  For a light supper, enjoy with a nice piece of grilled salmon or chicken breast.  It keeps very well in the refrigerator.  Enjoy for quick and healthy lunches throughout the week.   Top with a little canned tuna or leftover chicken breast, yummy!

Greek Barley Salad

 For the salad:

 2-3 cups cooked barley (about 1 ¼ cup dry pearled)
1 cup chopped green pepper
1 cup seeded and chopped cucumber, include skin
1 cup chopped parsley
½ cup finely chopped red onion
3 plum tomatoes, seeded and diced
½ cup chopped fresh basil
½ cup crumbled feta cheese

 For the dressing:

¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons dried oregano
1 teaspoon granulated garlic powder
½ teaspoon kosher salt or 1/4 teaspoon table salt
¼ teaspoon pepper

1)  If you’re using pearled barley (not the quick cooking kind) place in a colander and rinse well under running water in the sink.  This will prevent the barley from becoming too gummy.  Cook with salt according to package directions, cool completely. 

2)  Whisk the dressing ingredients together in a small bowl.

3)  Prepare all of the salad ingredients and place in a large mixing bowl.  Pour dressing over and toss well to coat.  Season to taste.  Refrigerate unused salad.  Makes about eight one cup servings.

Happy eating!

Angie

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Asian Slaw…..

Posted by on March 25, 2011

This salad is loaded with layers of flavor.  We begin with beautiful, bright, and healthy vegetables and fresh cilantro.  For the dressing, I love sweet and spicy, so I added sugar and a little chili garlic sauce.  I then top with chopped salted peanuts.  Crunchy vegetables, sweet and spicy dressing, fresh cilantro, and salty peanuts, the perfect combination!  Serve with simple grilled chicken breast and steamed rice for the perfect dinner.  If you have leftovers, enjoy the next day.

Asian Slaw

 For the dressing:

 2 ½ tablespoons rice wine vinegar
2 tablespoons water
2 tablespoons canola or vegetable oil
1 tablespoon mayonnaise
4 teaspoons sugar
2 teaspoons toasted sesame oil
1 teaspoon ground bottled ginger
¼ teaspoon chili garlic sauce
¼ teaspoon kosher salt
1/8 teaspoon pepper

 For the salad:

 ¼ head green cabbage, very thinly sliced
¼ head purple cabbage, very thinly sliced
1 cup shredded carrots
½ cup thinly sliced green onions
1 medium red pepper, seeded and thinly sliced
1 cup chopped cilantro
1/3 cup chopped salted peanuts

 1)  Whisk all dressing ingredients together and refrigerate if you’re not using immediately.

2)  Into a large salad bowl, add all salad vegetables and ½ of the peanuts.  Thirty minutes before serving, add the salad dressing and toss to coat.  Just before serving, toss again.  Top with peanuts.  Serve immediately.  Refrigerate leftovers.  Makes 6 servings.

Enjoy!  Have a wonderful weekend!

Angie

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Kalamata Olive Vinaigrette…..

Posted by on March 23, 2011

I

I love the flavors in this vinaigrette.  Of course, the most prominent would be the kalamata olives.  I decided to mince them into the vinaigrette to more evenly distribute the olive flavor throughout the salad rather than a strong bite here and there.  The recipe below makes about 1 1/2 cups of dressing.  It will keep in the refrigerator for up to 3 weeks.  Homemade and delicious!

Kalamata Olive Vinaigrette

 2 tablespoons each water, lemon juice, and red wine vinegar
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1 large clove garlic, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup olive oil
10 pitted kalamata olives, minced

 Romaine lettuce leaves
Red onion, thinly sliced

 1)  Place all ingredients up to black pepper into a blender.  Blend on low, while the blender is on, add the olive oil in a drizzle until all is incorporated.  Pour into a bowl and add the minced olives.

2)  Place lettuce leaves on a plate with some sliced red onion.  Drizzle with salad dressing.  Makes about 1 ½ cups of dressing.  Keep refrigerated for up to 3 weeks.

Enjoy!

Angie

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Beet, Barley, and Toasted Walnut Salad with Honey Balsamic Dressing…

Posted by on February 20, 2011
Calling all overworked, exhausted, over scheduled, and busy Moms and Dads.  Do you ever make something special for your lunch???  I’ll bet not!  I make many, many salads that would be absolutely perfect to make for yourself to enjoy for lunch throughout the week.  Loaded with fiber, protein, and most of all, flavor, this salad fits the bill.  You get the chewy texture of the barley, crunchy walnuts, sweetness from the beets, a tang from the feta, and to pull all of the flavors together, a honey balsamic dressing….YUMMERS!  I do not use the quick cooking barley, feel free to do so if you like.  There is quite a difference in cooking time.
Here we go….

First ingredient, the star of the show…pearled barley…

Regular barley is quite starchy so it’ll need a good rinse…

Rinse the barley for several minutes under running water.  This will remove the excess starch and prevent the cooked barley from becoming gummy.
Add the water and salt to the pan.  Bring to a bubble over medium-high heat, then lower heat to medium-low.  Simmer uncovered for 45 minutes.  While the barley is cooking prep the rest of the salad ingredients.

You will need chopped onions, chopped parsley, crumbled feta cheese and toasted walnuts.

To toast the walnuts, spread onto a cookie sheet and bake in a 300′ oven for 12 minutes. 
Finely chop the walnuts, set aside.
For the dressing, whisk the olive oil, balsamic vinegar, honey, salt, pepper, and granulated garlic powder.
Add the seasonings to the liquid ingredients….

Whisk until well blended.

Into a large mixing bowl, add cooled barley, parsley, feta, chopped walnuts, chopped onions, and rinsed and drained beets.  Pour the dressing over the salad and gently mix until well blended.  Refrigerate unused salad. 

Beet and Barley Salad with Balsamic Dressing and Toasted Walnuts

For the barley:
1 cup barley, rinsed and drained
2 ½ cups water
¼ teaspoon salt

For the salad:
½ cup parsley
½ cup toasted walnuts (300’ for 10 minutes, then finely chop)
½ cup crumbled feta cheese
½ cup onion, finely chopped
1 can sliced beets, drained and rinsed

For the dressing:
2 tablespoons each balsamic vinegar, honey, and olive oil
¼ teaspoon salt
¼ teaspoon granulated garlic powder
1/8 teaspoon pepper

1) Rinse barley under running water for a few minutes. Place in medium pot and add water and salt. Bring to a simmer over medium-high heat. Lower heat to medium-low and cook uncovered for 45 minutes. Barley should be chewy. Cool in a large mixing bowl.
2) While the barley is cooking, toast and chop the walnuts, chop the onion and parsley, and crumble the feta.  Whisk the dressing ingredients together in a small bowl, set aside.  Drain and rinse the beets in a strainer.
3) Once the barley is cool, add parsley, walnuts, feta, onion, and beets to the barley bowl. Add dressing to the bowl and gently mix until well blended. Makes about six half cup servings.

Enjoy!

Have a healthy weekend!
Angie


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Light Egg Salad…..

Posted by on February 3, 2011
This is the best egg salad I’ve ever made.  You will be a little surprised at the ingredients.  I love that it isn’t loaded with mayonnaise.  The perfect egg salad must start with the perfect boiled egg.  (Recipe below) I made the bread that is in the background, egg salad, soup stock, and chocolate chip cookies last weekend, Joe and Ryan were sick so we were stuck in the house.  Oh well, at least we had some good eats!
                          
You’ll start with 6 perfectly boiled eggs.  Be sure to chop them fine.  If you have a Pampered Chef food chopper, use it here.  Otherwise, just chop with your chef knife until they’re finely chopped.
In a medium size bowl, add 1/3 cup finely chopped sweet onion, 1/2 cup finely chopped celery tops with leaves, and chopped boiled eggs.
In a small bowl, blend 3 tablespoons plain non fat yogurt (greek is best), 3 tablespoons vanilla non fat yogurt, two tablespoons mayonnaise, 3 tablespoons yellow mustard, 1/2 teaspoon ground celery seed, two pinches salt and one pinch of pepper, whisk to blend…
Add the dressing…..
Mix gently until well blended…
Enjoy open faced on a slice of your favorite toasted bread….DE-LISH!
Egg Salad

6 large eggs, hard boiled
½ cup finely chopped celery with leaves
1/3 cup finely chopped sweet onion
3 tablespoons plain non fat yogurt
3 tablespoons vanilla non fat yogurt
3 tablespoons yellow mustard
2 tablespoons mayonnaise
½ teaspoon ground celery seed
2 pinches salt
1 pinch pepper

1)  While the eggs are cooking (instructions below), add finely chopped onion and celery with leaves to a medium size mixing bowl.  In a small mixing bowl, add the plain and vanilla yogurt, mayonnaise, mustard, celery seed, salt, and pepper. Mix well.
2) When the timer goes off, bring the pan to the sink and run cold water over the eggs until cool enough to handle and remove shells. Finely chop the eggs. If you have a Pampered Chef food chopper, use it here! Place chopped eggs into the bowl with the celery and onion. Pour dressing into bowl and gently mix all ingredients until well combined. Immediately refrigerate unused salad. Makes about four ½ cup servings.

*Serve open faced over toast.

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Lima Bean Salad with Zucchini….

Posted by on November 8, 2010
This is a great salad to enjoy while we have such excellent zucchini around.  I just love different salads, I get bored with the typical lettuce/tomato/cucumber salad.  I use frozen baby lima beans, simply cook for about 8 minutes, drain and cool.  This is a great side to chicken or fish.  Enjoy!
Lima Bean Salad with Zucchini
1 16 ounce package lima beans, cooked, drained, and cooled
2 small zucchini, cut into small pieces
1 small red onion, diced
1 medium red pepper, seeded and diced
1 small bunch Italian parsley, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon granulated garlic powder
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1)  Using a large mixing bowl, add cooled lima beans through olive oil.  Toss gently to coat. 
2)  Add salt, garlic powder, and pepper.  Toss to coat.
3)  Add vinegar and mix well.  Makes about 10 1/2 cup servings.

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Green Beans with Grape Tomatoes and Gorgonzola…..

Posted by on August 17, 2010

As promised I am delivering a delicious twist on what can become a boring dinner vegetable.   The beans pictured are the purple beans I bought at the farmer’s market.  They turned green after cooking.   Isnt’ that interesting?     I used those delicious grape tomatoes from the farmer’s market and fresh herbs from my garden.  I added flavorful olive oil and some crumbled gorgonzola cheese….so simple and so delicious!  Throw this together in 15 minutes.  Ideal for entertaining, make ahead, refrigerate, and serve. 

Green Beans with Grape Tomatoes, and Gorgonzola Cheese

½ lb. yellow wax beans, stems removed
½ lb. green/purple beans, stems removed
10 grape tomatoes, halved
2 tablespoons fresh chives, finely sliced
3 tablespoons fresh parsley, chopped
3 tablespoons crumbled gorgonzola or bleu cheese
2 tablespoons olive oil
¼ teaspoon kosher salt
2 pinches black pepper

1) Steam beans for 6 minutes. Drain and plunge immediately into cold water. This will stop the cooking. Put into large mixing bowl.
2) Add tomatoes, chives, parsley, and cheese. Drizzle with olive oil, gently toss to combine. Season with salt and pepper, toss gently to coat. Taste, add more seasoning if necessary.  Refrigerate.

*If you’d like a touch of vinegar, give the beans a splash just before serving. If you do it ahead, the acid will turn the beans to a dull green. I think cider or red wine vinegar would be best.

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