Archive for the ‘Salad’ Category


Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!

Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.

Dijon Potato Salad

July 29, 2013

This is a fun alternative to traditional potato salad. It has a lot of flavor and can be made in advance, plus there is no mayonnaise. This means you are much less likely to make your friends sick at the next summer barbeque!  This is one of my new favorite summer sides.

You will need:

  • 3 lb red-skinned potatoes, sliced into 1/4-inch slices
  • 1/4 c chicken stock
  • 1/4 c dry white wine
  • 1/3 c white wine vinegar
  • 3 T Dijon mustard
  • 1/2 c olive oil
  • 5 T fresh chives, chopped

20130704 Dijon Potato Salad

Then you will…

  1. Place the potatoes in a large pot. Cover with cold water. Season with salt.
  2. Bring the water to a boil and reduce to a simmer until the potatoes are tender when pierced with a fork (about 8-10 minutes).
  3. Drain the potatoes and return them to the cooking pot.
  4. Toss with the chicken stock and white wine. Let sit 5 minutes, tossing once in the middle.
  5. In a small bowl, whisk together the vinegar, mustard, and olive oil. Season with salt and pepper.
  6. Toss with the potatoes. Stir in the chives.
  7. Allow to sit for at least 30 minutes, although two hours is even better. If chilling for more than 30 minutes, feel free to refrigerate the potato salad while doing so.
  8. Stir occasionally to ensure all the delicious liquids are soaked up.

Green Bean Potato Salad

July 17, 2013

Warm potato salads always remind me of Germany. I like that this one has green beans and tomatoes to go with its creamy sauce.

20130609 Green Bean Potato Salad

You will need:

  • 1 lb small red bliss potatoes, cut into 1-inch pieces
  • 1/2 lb green beans, trimmed
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 small red onion, finely chopped
  • 5 T olive oil
  • 2 T Greek yogurt
  • 2 T tarragon vinegar
  • 1 T white wine
  • 1/2 t salt
  • 1/2 t ground pepper

Then you will…

  1. Put the potatoes into a large pot and cover with cold water. Bring to a boil and lower the heat to a simmer. Allow to cook until the potatoes are tender, about 10 minutes.
  2. Drain the potatoes and allow to cool to room temperature.
  3. Bring a medium saucepan of water to a boil. Add the beans and cook one minute. Drain and rinse with cold water to stop the beans from cooking.
  4. In a large serving bowl, toss the potatoes with the beans, tomatoes and onion.
  5. In a small bowl, combine the olive oil, yogurt, vinegar, wine, salt and pepper. Whisk with a fork until well mixed.
  6. Toss the salad with the dressing and allow to sit for at least twenty minutes, stirring occasionally. This will allow the potatoes to soak up some of the dressing before serving.

Roasted Fall Squash Salad

October 14, 2012

This is a variation on a recipe that Smitten Kitchen adapted from Bon Appetit. It is a great fall recipe with lentils and roasted squashes. The goat cheese makes it a little tangy and creamy, and then the nuts add some crunch. I like this particular dish served at room temperature or slightly warm, but how you serve it is up to you! It is also substantive enough to be an entree or a great side.

You will need:

  • 3/4 c lentils
  • 4 c butter nut squash, peeled, seeded and cubed into 1-inch pieces (from about a 1.5-lb squash)
  • 2 c acorn squash, peeled, seeded and cubed into 1-inch pieces (from 1 small acorn squash)
  • 4 T olive oil, divided
  • 1 t ground cumin
  • 1 t paprika
  • 1/2 t salt
  • 4 c baby arugula (I skipped this because I didn’t have any on hand)
  • 1 c goat cheese, crumbled
  • 1/2 t Dijon mustard
  • 1 T red wine vinegar
  • 1 T balsamic vinegar
  • Pepper, to taste
  • 1/2 c sliced almonds, toasted

Then you will…

  1. Preheat oven to 400 degrees. Line a baking sheet with edges with tinfoil.
  2. In a large mixing bowl, toss squash cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes.
  3. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
  4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain.
  5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
  6. Combine squash, lentils, arugula (if using), and the goat cheese.
  7. Whisk together the Dijon, remaining 2 tablespoons of olive oil and two vinegars in a small bowl. Season with salt and pepper and extra vinegar/oil, if desired.
  8. Toss the salad with the dressing  and almonds and enjoy!

Watermelon-Tomato Salad

July 18, 2012

This is also a Rachael Ray idea…and it goes incredibly well with the wrapped shrimp recipe. It is a perfect summer salad, especially if you are a watermelon fan! I found that it tasted better after sitting for about 30 minutes. So try to prepare it in advance for a great summer side!

You will need:

  • 1/2 small seedless watermelon, cubed into bite-sized pieces (about 3 cups)
  • 2 ripe tomatoes, seeded and cut into bite-sized pieces
  • 1 mango, peeled and cored and chopped
  • 1/2 small red onion, thinly sliced
  • 3/4 lb ricotta salata or feta, crumbled
  • 1/4 c flat-leaf parsley, chopped
  • 1/4 c fresh mint, chopped
  • 1/2 c fresh basil, chopped
  • 4 T olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste


Then you will…

  1. In a large bowl, combine the watermelon with the tomatoes, mango, onion, cheese, parsley, mint and basil.
  2. Dress with the olive oil and lemon and season with salt and pepper to taste.

Cucumber Feta Salad

August 19, 2011

This light summer salad is a refreshing starter or side, especially with the grilled lamb and chicken from last week!

You will need:

  • 6 c seedless cucumber, coarsely chopped
  • 2 large tomatoes, coarsely chopped
  • 1 bunch scallions, chopped
  • 7 oz feta, crumbled
  • 1/2 c fresh basil, coarsely chopped
  • 6 T olive oil
  • 1/4 c fresh lemon juice
  • Salt and pepper, to taste

Then you will…

  1. Combine the cucumber, tomato, scallion, half of the feta and all of the basil in a large bowl.
  2. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
  3. Pour dressing over salad and toss to coat.
  4. Sprinkle remaining feta on top and serve.
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