- 2 cups miniature farfelle pasta uncooked
- 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
- 1 large avocado
- 3 green onions
- 1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
1/2 canned cup black beans
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepperGet
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!
1 medium butternut squash (about 2 pounds)
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top)
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)(omit to make vegan)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.
Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly.
While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and cool slightly.
While squash is roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.
In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week.
2 med red/waxy potatoes, well scrubbed (about 12 ounces total)
2 med carrots, peeled and cut crosswise in half (about 7 ounces total)
2 med beets, scrubbed well (about 10 ½ ounces; see headnote)
1 cup canned white beans, such as navy or cannellini, drained and rinsed
½ cup sauerkraut, drained
⅓ cup diced dill pickles
½ cup chopped red onion
2 tablespoons extra-virgin olive oil
2 ½ tablespoons distilled white vinegar
¼ teaspoon kosher salt
3 tablespoons fresh dill sprigs, for garnish
Place the potatoes and carrots in a deep saucepan and the beets in a separate deep saucepan. Add cold water to cover each by about an inch and bring to a gentle boil over medium heat. Reduce the heat to medium-low, cover and cook until the vegetables can be pierced with a skewer or paring knife. (They are best cooked until slightly underdone since they will continue to cook as they cool.) Remove the carrots with a slotted spoon after about 10 minutes. Drain the potatoes and beets once they are done, about 25 minutes for the potatoes and 45 minutes for the beets. Refrigerate until cool.
Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into ½ -inch dice. Peel and dice the potatoes the same way. Dice the carrots. Combine the potatoes and carrots, plus the beans, sauerkraut, pickles, onion, oil, vinegar and salt in a large bowl and toss to incorporate. Gently fold in the beets.
To serve, garnish each portion with dill sprigs.
5 ounces fresh spinach half a 10 ounce bag1 and 1/2 cups dry small pasta
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) can mandarin oranges
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans, coarsely chopped*
Optional: Feta cheeseDressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2-4 tablespoons white sugar
- 1/8 teaspoon each: paprika & onion powder
- 4 tablespoons olive oil or vegetable oil
- 1/2 tablespoon poppyseeds
Cook the pasta according to package directions.
While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Slowly add in the oil and pulse until just combined. Stir in the poppyseeds. IF you don’t have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk (or shake jar) vigorously.
Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
Chill the dressed pasta in the fridge.
Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans. *UPDATE: we’ve found we like this salad even more with the pecans coarsely chopped- you’ll get more in each bite! 🙂
Top the salad with the pecans and (if desired) feta cheese.
- 4 small roasted beets, sliced
- ½ medium avocado, sliced
- 5 leaves basil, thinly sliced (Chiffonade)
- ¼ small red onion, thinly sliced
- 4 tablespoons low fat feta cheese, crumbled
- ½ tablespoon olive oil
- 1 sqeeze lemon juice
- salt and pepper, to taste
- Preheat the oven to 450 degrees. Place whole and unpeeled beets in a foil packet in a single layer. Roast in the oven for 1 – 1 /12 hours until just tender. You don’t want mushy beets. When beets are cooled, peel off skin with your hands and slice.
- Layer beets, onion, basil and avocado on a plate. Sprinkle with feta cheese. Drizzle with lemon juice and olive oil. Season with salt and pepper.
- 2 pound red potatoes, cut into 1 1/2-inch chunks
- Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
- 2 teaspoons minced fresh rosemary
- 1 tsp fine sea salt, more pen
- 1 tsp coarsely ground black pepper
- Dash or two of hot sauce
- ⅓ cup extra-virgin olive oil, more for drizzling
- 2 tbsp mayonnaise, sour cream or crème fraîche
- 1 tbsp Dijon or whole-grain mustard
- ½ cup thinly sliced scallions (white and green parts)
- ¼ cup chopped parsley
- 2 tbsp chopped basil or dill
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
1 medium cauliflower head, chopped
3 large hard boiled eggs
4 strips cooked bacon (opt.)
2 stalks celery
1/4 medium Red Onion
3 tbsp chives
1/2 cup mayo
1/2 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepperBreak the head of cauliflower up into chunks and cut into desired sized pieces.
Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
Store in a sealed container in the fridge up to one week. Serve cold and enjoy!
- 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
- 2 carrots, shredded
- 2 cucumbers, seeded and shredded
- 4 green onion, chopped
- 1½ cups fresh bean sprouts
- ⅓ cup chopped cilantro
- ½ cup fish sauce
- ½ cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated
Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.
How to Grill Salad
If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.
Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.
*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.
Preaheat the oven to 425 degrees.Combine the farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the farro is just cooked. Drain and pour into a large bowl. Whisk together the lemon juice, vinegar, garlic, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the hot farro and stir well.
- 1½ cups farro
- 2 red bell peppers, cut into ½-inch wide strips
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1½ teaspoons minced fresh garlic (1 large clove)
- 1 large English cucumber, seeded and cut into ½-inch dice
- 1 pint cherry tomatoes, sliced in half lengthwise
- ¾ cup minced red onion
- ½ cup chopped fresh parsley
- ½ cup pitted Kalamata olives
- 8 ounces feta cheese, ½-inch diced
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Meanwhile, place the red pepper slices on a half sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
Add the cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.