Spring Season Salad

Spring Season Salad
This pasta salad is so easy you won't believe it. It's hearty enough to stand on its own for dinner or can easily be added to a summer supper as a side dish. I will usually make a big batch of this and then we eat it for lunches throughout the week. Although it's usually gone by day 2 these days. It's perfect for a busy weeknight when everyone is eating at different times as it can be served hot, warm or the way I like it most, straight out of the fridge. That's why I call it Spring Season Salad. Any guesses what sport we play? :)
Orechiette itallian for "little ears", chicken, fresh corn and basil all tossed together in a creamy ranch sauce...that's right, you read that right... I said RANCH! Homemade ranch is the best but in a pinch you could easily use bottled. Seriously. Try this. You will love it as will everyone you decide to share it with.
Any little pasta will work. You could even break up spaghetti and use that. My favorites to use are little shells and the orechiette because the corn gets stuck in the little crevices of the pasta and you get some in every bite. Yum. Ok. Now go. Make this. Now.
Spring Season Salad
1 pkg orechiette or small shells pasta
1 lb. frozen corn, defrosted or
 3 ears fresh, off the cob
2 chicken breast, cooked and diced
3 Tbsp fresh basil or parsley,chopped
1 recipe prepared Hidden Valley Ranch dressing.
Salt & Pepper
In a lg. pot bring water to a boil for pasta.
 Finish preparing other ingredients. When water comes to a boil, add a good amount of salt (about 2 Tbs) and pasta. Stir. Follow package instructions on time. If using fresh corn, add corn to pasta water for the last minute of cooking time.  When done, drain pasta well. Pour into a large bowl. Add prepared dressing and season with salt & pepper. Add chicken and corn( if not using fresh), mix well so that everything gets an even coating of dressing. Add fresh herbs. Taste for seasoning and adjust. Easy Peasy. :)

 

Earth Part 2

Quinoa with Roasted Vegetables
This is by far one of my favorite go to recipes. What's so great is you can adjust it to whatever is in season. Perfect addition to our Earth Day menu. Delicious and it keeps so well in the fridge. I make a big batch of this and stick it in the fridge and we eat it as a side to whatever is on the menu throughout the week. My kids really love it in their lunches with chicken. You can also use couscous in place of the quinoa. In fact, this recipe originally was a couscous recipe I've made for years and switched to quinoa because while the consistency is similar, the benefits of quinoa are so good for you and the kids don't know the difference.

Quinoa with Roasted Vegetables
3 c. quinoa
6 c. chicken or veggie stock
zest and juice from 3 lemons
1 lg. red onion, lg. dice
5 cloves garlic, smashed but left whole
1 red bell pepper, lg. dice
1 yellow bell pepper, lg. dice
1 eggplant, lg. dice
1 lb. carrots, lg. slices on the diagonal
1 English cucumber, med. dice
1 pkg. grape tomatoes
olive oil
salt and pepper
1 lg. bunch fresh parsley, chopped

Preheat oven to 425. Prepare quinoa according to package using stock. Prep all veggies. On a baking sheet toss onion, garlic, peppers, eggplant and carrots with 2 tsp. salt and pepper and enough olive oil to coat. Roast in oven for 25 min. till tender. Once the quinoa is ready fluff with a fork. Add lemon zest and lemon juice and a generous amount of salt and pepper. Taste for seasoning. Add roasted veggies and olive oil from roasting (this will really add flavor the quinoa). Add cucumbers and tomatoes. Add chopped parsley. Mix well being careful not to mush up veggies to much. Taste for seasoning. Add more lemon, salt & pepper if you like. Can be served hot, warm or even cold. This is also so great with butternut squash, sweet potatoes, asparagus...you name it.

 Speaking of asparagus... If you've never tried roasted asparagus with freshly grated parmigiano reggiano on it, you have missed out my friends. This is my children's favorite and I mean favorite like they fight over it vegetable. Sold? You should be. It's easy and oh so delicious.

 Roasted Asparagus with Parmigiano Reggiano

2 bunches of Asparagus

olive oil

salt and pepper

parmigiano reggiano, freshly grated

 

Preheat oven to 425. Cut off woody stems of asparagus. On a baking sheet toss asparagus with olive oil and salt and pepper till well coated. Roast 15 min. This is important. DO NOT overcook. Asparagus should still have a little bite to it. If it's wilted, it's overcooked. Top with grated parm. Serve immediately.

 

***A note: I am not a food snob. I love all kinds of food and even don't mind shortcuts here and there as long as the integrity of the dish is there. Except margarine...seriously America... stop buying that mess! Ok, what was I saying? Oh yes...That being said...this is NOT a time for the parm that comes in a green bottle found in the pasta aisle. I won't name names because I happen to like the green bottle and have used it my whole life.  There are times when you just have to use the real stuff or just make a different dish. This is one of those times. Till next time... Bon Appetito!

 

Earth Day Part 1

Happy Earth Day!
For Earth Day yesterday we (and by we I mean I) wanted to celebrate by eating from the earth! It perfectly coincided with Meatless Monday so it was a win-win. :)
I made our favorite veggie dishes and some cornbread for good measure. I wasn't sure if my carnivorous family would be able to do it sans pasta but they actually loved it and even more surprising...the man said it was delicious! He's a big boy now:) I am grateful for this beautiful earth we have to live on!
Ok, on to the GOODS!!

                                  Veggie Goodness 
Ok, so there's too many in here to name so this is what I'm calling it. Whatever the name... this was delicious. The sweetness from the peppers and red onion along with the crunch of fresh corn and sugar snap peas balanced out the heartiness of the brussel sprouts. Yum!

 Veggie Goodness

 1 med. red onion, med. dice

3 cloves garlic, minced

1 red bell pepper, med. dice

1 yellow bell pepper, med. dice

1/2 lb. brussel sprouts, sliced

4 ears of corn , kernels cut off

1/2 lb. sugar snap peas

olive oil

salt and pepper to taste

fresh basil or parsley, chopped

 

Prep all veggies. In a large skillet add enough olive oil to coat pan. Cook onion and garlic till tender. Add brussel sprouts, peppers, and corn. Cook 1 minute. Season with salt and pepper. Add sugar snap peas. Cook for 1 min. They should still have a bite to them. Check seasonings and adjust to taste. Take off heat. Add fresh basil or  parsley. This is a great side dish to any spring BBQ or picnic. Enjoy!