Potato Salad with Peas

This was a HUGE hit for fourth of July.  People really liked the how tangy is was compared to other potato salads that have a lot of mayonnaise.

Ingredients

2.5 lbs Red potatoes
2 stalks of celery
4 green onions
8 ounces of sour cream
2 tbs mayonnaise
1.5 cups frozen, thawed peas
1 tbs stone ground mustard
S&P

How to make Potato Salad with Peas

Boil the potatoes with the skin on until al dente.  Set aside and let cool for a bit.

Then, cute the potatoes into bite-size pieces and mix with the other ingredients, also chopped into bit-size pieces.  Chill in the fridge for at least and hour to let the flavors come together.

Serve and enjoy!

Strawberry Arugula Salad

 

Ingredients

2 large strawberries, sliced
2 cups arugula
6 spinach leaves
3-6 grape tomatoes, halved
1 celery stalk, chopped
2 florets cauliflower, chopped
1/4 cup shaved/shredded Parmesan cheese
1 tbs dried currants (optional)

How to make Strawberry Arugula Salad

This salad is a wonderful balance of sweet, salty, tart, and peppery. It is perfect along side any meal, but I usually serve it with an Italian style dish.

Combine all ingredients in a large bowl.  Top with an Italian vinegarette or use one of my standard dressing recipes:

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2-1 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/2 tsp garlic powder

or

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp  fresh cracked pepper

Enjoy!

Heirloom Cherry Tomato and Spinach Salad

 

Ingredients

For the Salad:

6 Heirloom cheery tomatoes
2 1/2 cups loosely packed spinach
1 1/2 tbs dried cranberries
1/2 tbs unsalted sunflower seeds
a few shavings a good, aged English cheddar

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/4 tsp salt
1/2 tsp  fresh cracked pepper

How to make Heirloom Cherry Tomato and Spinach Salad

This salad is so delicious and so simple.  I do not choose to include too many ingredients because I really love to let the heirloom cherry tomatoes sing.  If you cannot find heirlooms, regular cherry tomatoes are fine too.

Slice the cherry tomatoes into halves or quarters (depending on the size) and combine in a bowl with the washed and dried spinach, seeds, cranberries, and cheese.

For the dressing, combine all dressing ingredients except for the oil in a separate bowl.  Then, slowly whisk in the oil.

Pour the dressing over the salad and serve.

Southwestern Orzo Pasta Recipe

 

Ingredients

2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.

Enjoy!

Walnut Summer Salad Recipe

 

Ingredients

Salad:
3 cups baby spinach
1/4 cup chopped walnuts
1/4 cup alfalfa sprouts
1/2 diced roma tomato
1 hard boiled egg quartered
2 tbs dried cranberries
1 sliced green onion

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/4 tsp garlic powder

How to make Walnut Summer Salad

This refreshing salad serves about 2 people

Combine salad ingredients in a large bowl if sharing or divide into two bowls.  I like to season the eggs with salt and pepper before putting them into the salad.

In a separate bowl (I use a measuring cup), combine all dressing ingredients except for the oil.  Then, slowly whisk in the oil.

Drizzle over salad and serve immediately.