Best Potato Salad Ever

 

Best Potato Salad Ever!*

Serves 4
500g waxy salad potatoes
6 tbsp mayonnaise (ready-made is fine)
3 tbsp natural yoghurt
1 tsp dijon mustard
4 spring onions, finely chopped
2 gherkins, roughly chopped
Salt and ground black pepper
2 tbsp fresh chives, finely chopped

1 Scrub the potatoes and boil whole in their skins (if using the waxy variety) in a large pan of salted, boiling water for about 15 minutes, or until tender. Drain and refresh under cold running water. Drain thoroughly and allow to cool enough to handle.

2 While potatoes are boiling, make the dressing by mixing the mayonnaise, natural yoghurt and mustard in a large bowl. Stir in the chopped spring onions and gherkins and check seasoning.

3 Halve the potatoes (or thickly slice if large) and add, while still warm, to the mayo mixture. Stir carefully: don’t break the potatoes. (Stirring the warm potatoes into the. mayonnaise mixture seems to improve the flavour as the dressing is slightly “cooked”.

Sprinkle chopped chives to serve.

I tried three different potato salad recipes from the Guardian and this one was that produced the best results for the efforts made. It's very easy, but so good. 

*This is the name provided in the Guardian for this recipe. Not my label, but not wrong.

Lemon Rice

This rice is good enough to eat right out of the refrigerator the next day. The lemon makes it so special. It's worth the effort to get a real lemon, but I have cheated and used bottled lemon juice when I didn't have a lemon. I never have parsley because it just goes bad. But I will put in some dried herbs into the lemon juice while I wait to add it at the end.

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups white rice , long grain (uncooked) (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

• Heat oil over medium heat in large saucepan or small pot.
• Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
• Add rice and stir until rice turns mostly translucent.
• Add broth and water. Place lid on, bring to simmer then turn heat down to low.
• Cook for 12 minutes or until water is evaporated.
• Remove from from stove and rest for 10 minutes (keep the lid on).
• Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
• Lovely served warm or at room temperature.
   
  From recipetineats.com

German Potato Salad

I usually like bacon in my German potato salad and I suppose you could easily add that. However, this really turned out to be delicious and probably better for you without the bacon.

Servings: 8 cups

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Ingredients

• 3-1/2 pounds baby gold or red bliss potatoes
• 2 tablespoons salt, divided
• 2/3 cup vegetable oil
• 1/4 cup + 2 tablespoons unseasoned rice vinegar
• 1 tablespoon sugar

• 1 teaspoon smoked paprika, plus more for serving
• 1 teaspoon freshly ground black pepper
• 1 medium red onion, halved and very thinly sliced
• 1/2 cup chopped parsley, plus more for serving

Instructions

1. Place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon of salt and bring to a boil over high heat. Continue cooking until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
2. Meanwhile, in a large bowl, combine the oil, rice vinegar, sugar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley. Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
3. Drain the potatoes in a colander. While they are still hot (as hot as you can handle), cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing. Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette. Cover and refrigerate at least 4 hours or overnight. When ready to serve, bring the potato salad to a cool room temperature. Stir well, then taste and adjust seasoning with more salt, pepper, or sugar, if necessary. Transfer to a serving bowl and sprinkle with smoked paprika and parsley.
4. Potato salad should be left out for no more than two hours (or one hour if the temperature is above 90 degrees). Leftovers should be promptly refrigerated.
5. Make Ahead: This potato salad can be made and stored in a covered container in the refrigerator up to 3 days ahead of time.

Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

Ingredients, Salad:

• 8 cups baby spinach or romaine lettuce
• 1 ripe pear, cut in half 
• 1/3 cup pomegranate seeds 
• 2 ounces Gorgonzola 
• Champagne Vinaigrette, recipe follows 
• Fresh cracked pepper 
• 1 tablespoon honey 

Ingredients Champagne Vinaigrette:

• 1/4 cup champagne vinegar 
• 1 teaspoon Dijon mustard 
• 1/2 teaspoon minced garlic 
• 1 tablespoon freshly squeezed lemon juice 
• 1/4 teaspoon freshly cracked black pepper 
• 2 tablespoons olive oil

Directions 

Champagne Vinaigrette: 

1. In a small bowl or glass jar, add all the ingredients except the olive oil. 
2. Mix well, then slowly drizzle in the olive oil to combine. 
3. Refrigerate until ready to use. 

Salad:

1. In a decorative bowl or platter, add the spinach or romaine. 
2. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. 
3. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. 
4. Serve immediately. 

Recipe from: http://www.foodnetwork.com/recipes/guy-fieri/pear-and-pomegranate-salad-with-gorgonzola-and-champagne-vinaigrette-recipe-1949032

Pomegranate Glazed Carrots

The only thing I added to this recipe was tossing a handful of fresh pomegranate seeds on the top. Served it to friends we had over for dinner and it was delicious.

Ingredients

• 1 tablespoon butter
• 3 cups peeled, sliced carrots
• salt and ground black pepper to taste
• 1/4 cup orange juice
• 1/4 cup pomegranate juice

Directions

1. Melt butter in a skillet over medium heat. 
2. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
3. Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. 
4. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

Paprika Parsnip Fries

This makes two servings, but be prepared to eat them both. It's just that good. And OMG, so easy.



Ingredients

• 1 pound parsnips (about 4)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons paprika
• Salt and black pepper to taste
• Pesto sauce for dipping (optional)

Directions
Preheat the oven to 400 degrees F.
Wash and cut the ends off of your parsnips. Cut them into strips to make fries. Place them on a lined baking sheet and drizzle the oil over them. Season with the paprika, salt and pepper and toss to combine.
Bake for 20-25 minutes, until soft on the inside and slightly crispy on the outside.
Serve with pesto or your favorite dipping sauce.

Carrot Couscous

 
This recipe is a bit bland but can be easily spiced up with some salt, white pepper or whatever your spice of choice is. The real draw of this dish is the visual presentation. It is a nearly neon orange couscous with bright green chives sprinkled across the top. It could also easily be modified to include some cooked carrots or any number of ingredients.

Ingredients

• 2/3 cup carrot juice
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup uncooked couscous
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh chives

Preparation

1. Bring first 4 ingredients to a simmer over medium-high heat; gradually stir in couscous. 
2. Remove from heat; cover and let stand 5 minutes. 
3. Drizzle with oil; fluff with a fork. 
4. Sprinkle with chives; toss to combine. 

Recipe from cookinglight.com; photo from veganchronicle.blogspot.com

Black Bean & Corn Salad with Chipotle Honey Dressing

This was one of those beautifully serendipitous moments when everything comes together perfectly. All I had in my refrigerator were some leftover ingredients from a slow cooker Mexican quinoa recipe that doesn't even bear mentioning on this blog. Some beans (I always use red instead of black, some corn, a half an avocado, and an open can of chipotle peppers in adobo sauce. I remember thinking when I opened the can, "When the hell am I going to use the rest of these?" I was on the computer, doing something totally unrelated to cooking and my computer got a mind to hit the favorites bar. I swear I wasn't even near it. But it clicked on "Once Upon a Chef," another thing I did not purposely put in my favorites toolbar, but it appeared one day and I didn't object. Anyway, it went straight to the site and what menu was front and center? This one that called for . . .wait for it . . . beans, corn, avocado, AND f-ing chipotle peppers in adobo sauce. What??? I had to run out and get some lettuce and limes. Lettuce is more useful to me than cilantro and I just served this on a bed lettuce. I used tomatoes instead of red peppers because that was also left from the other recipe. The dressing is so amazing that next time you open a can of chipotle peppers in adobo sauce you're just going to use the entire thing to make the dressing and then you're going to drink it straight from the blender. I'm not kidding.

 

Servings: 6 (as a side dish)

Total Time: 30 Minutes

Ingredients

For the Salad

• 2 ears fresh corn
• 1 cup chopped red onion
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
• 1 avocado

For the Dressing

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 chipotle peppers in adobo sauce (from a can)

Instructions

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Cucumber Pineapple Salad

A refreshing --- and easy --- twist for a summer side dish. You can probably substitute basil or mint for the cilantro (~mojito/other summer drinks) if you like and omit the red onion, depending on your preferences.

Photo Credit: Cooks Joy

INGREDIENTS

• 4 cups cucumber, diced
• An English (or seedless/small seeds) cucumber is recommended 
• 2 cups pineapple, diced
• 4 Tbsp (fresh) cilantro, diced
• Many stores sell small packets of fresh herbs, which is easier and less wasteful than buying the whole bunch.
• 2 Tbsp red onion, chopped
• 4 tsp lemon juice
• A pinch/sprinkle of chili powder (if desired)
• Salt to taste (I didn't add any)

DIRECTIONS

• Combine all the ingredients in a large bowl and mix well.
• To ensure an even mixture, I combined the cucumber and pineapple, then added the cilantro and mixed, followed by the red onion. I then drizzled and mixed the lemon juice, and then sprinkled the chili powder before one final stir.
• Chill and serve.

Recipe via Cooks Joy

Scottish Baked Courgettes

I left Mike with a lot of leftover food when I left Scotland on Sunday. We had just had company for a couple of days and also had his mum and sister down and John and Hazel from down the street. I was worried that all that food would get wasted (you know how I hate wasting food). But Mike proved me wrong with this dish that he told me he made tonight that he just made up as he went along. I filled in the numbers for him. Let us know if any of them need to be corrected, Mike.

Ingredients:

3 courgettes (zucchini) halved, with pulp scooped out and chopped
1 small shallot finely chopped
1 clove garlic minced
1/2 cup chopped ham
grated or crumbled cheese

Cook shallot and garlic for a couple of minutes. Add the chopped zucchini and cook for a couple of more minutes until the zucchini is cooked through and tender. Add the ham just long enough to warm it up.

Fill the empty zucchini shells with the mixture. Sprinkle grated cheese on top.

Bunger it (stick it) in the oven at 350 degrees for 30 minutes.

Green Bean & Red Pepper Toss

The go-to veggie side dish in our house. Easy to prepare, minimal cooking time (and doubles easily as well).

 

 

Photo Credit: Margaret's Corner

INGREDIENTS

• 2 Tbsp butter
•  2 x 8 oz packages green beans (regular or haricot verts)*
• 1 red pepper, sliced into thin strips 
• 3 shallots, sliced 
• 2 garlic cloves, minced 
• 1/2 tsp salt 
• 1/8 tsp red pepper flakes 

 * The original recipe also mentions substituting sugar snap peas as an alternative

DIRECTIONS

1. Melt butter in a large, flat-bottomed saucepan or dutch oven over medium-high heat.
2. Add all the ingredients, tossing to coat, and then add 1/4 cup water.
3. Cover and cook 4-6 minutes.
4. Uncover and cook an additional 1-2 minutes, stirring often.

Recipe via MyRecipes.com

Warm Kale & Garbanzo Salad

This was really delicious and virtuous.  If you knew how good kale is for you, you would eat it all day long.  One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Of course, Laura and I might have added some feta cheese.  But we also added tomatoes.  In any case, it's a dish I'll be making again.

Ingredients

1. 2 tablespoons lemon juice
2. Grated zest of 1 orange
3. 2 tablespoons orange juice
4. 1 teaspoon Dijon mustard
5. 2 teaspoons smoked paprika
6. 1 teaspoon maple syrup or honey
7. 1/4 cup finely chopped flat-leaf parsley
8. 1/2 teaspoon sea salt
9. Black pepper
10. 1/4 cup extra virgin olive oil
11. 1 bunch Tuscan kale, rinsed
12. One 14-ounce can garbanzo beans, rinsed and drained
13. 1 pinch cayenne pepper
14. 2 scallions thinly sliced, green parts on (didn't happen to have had these, so I left them out)
15. Directions
16. Whisk together the lemon juice, orange zest, orange juice, mustard, smoked paprika, maple syrup, parsley, salt and pepper in a small bowl. Add the olive oil in a slow and steady stream, whisking until combined. Set aside.
17. Remove the ribs and stems from the kale leaves and coarsely chop. In a medium saucepan over high heat, add the kale with 3 tablespoons of water. Cover and cook until kale wilts down, about 4 minutes.
18. Meanwhile, rinse and drain the chickpeas. When the kale leaves are tender, add the chickpeas and paprika dressing to the pan and stir to combine. Cook together until dressing is warm and evenly coats the beans and kale, about 6 minutes. Season to taste with cayenne pepper and salt.
19. Spoon mixture into desired serving dish. Garnish with sliced scallions and serve.

Squash Mac & Sheeze

Squash Mac & Sheeze

I love squash.  I also really love macaroni and cheese.  You can ask my kids - I can make a mean mac & cheese with sharp cheddar and some gorgonzola thrown in for a bite.  I know this group is always about the cheese.  And I love you for it.  But all that cheese is not really good for those in my age bracket or if you're watching your weight.  :) So when I found this recipe that uses squash instead of cheese I thought it looked like a perfect marriage.  And in fact, it was!  This is so, so easy and really delicious.  And think of  how easy it would be if you used canned squash or pumpkin.  Except for me, having already roasted squash that I can use in a different recipe makes me really happy.  The only thing I would say is to measure the 2 tsp. of Dijon scantily, as opposed to heavily.  

Yield: 4 servings or 1.5 cups of sheeze sauce

Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp or cornstarch
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 8 ounces of pasta
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.

2. Melt butter or Earth balance in a pot over low-medium heat. 

3. In a bowl, whisk together milk and cornstarch until clumps are gone. 

4. Add milk mixture into pot and whisk. 

5. Stir in remaining ingredients (Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

6. Pour over cooked pasta and add veggies, if you like.  I did and I really liked it.

Braised Kale with Apples and Romano

Kale is a happy compromise vegetable in our house. While my husband does not like spinach, he is amenable to eating cooked kale. I also have found that kale is somewhat sturdier than spinach, less likely to wilt or disintegrate. 

Although the amount of kale called for in the recipe seems large, it will quickly reduce and tenderize down (be careful not to preemptively increase the liquid, or else you may need to drain before serving). Some grocery stores also carry large bags of already washed and chopped kale; I recommend the regular - not baby - kale for sturdiness in cooking.

 

Photo Credit: Whole Foods Market

INGREDIENTS

• 1 Tbsp olive oil
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1 pound kale leaves, coarsely chopped
• 1 large Granny Smith apple, thinly sliced
• 1/3 cup apple cider
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 oz pecorino Romano cheese, shaved or shredded (Asiago is also in this cheese family; we have substituted it for Romano in other recipes)

DIRECTIONS

1. Heat the oil in a large skillet, pan, or Dutch Oven over medium heat (make sure you have a lid for whichever receptacle you select).
2. Add onion and garlic, stirring occasionally. Cook for ~5 min.
3. Add kale, apple, and cider. Cover and cook ~5 min.
4. Stir in salt and pepper.
5. Remove from heat and sprinkle with cheese.

Recipe via Whole Foods Market: 2013 North Atlantic Holiday Magazine

Roasted Corn and Brussels Sprouts Succotash

Having seen this on TV yesterday, Liz and I thought we liked the look of it. We liked the taste even better.
Unlike Liz, I'm not the world's biggest sprout fan, but this worked for me.
We were a bit sceptical about BD's 10-12 minute estimate on the oven time, so ours probably had around twice that, and when we added the tomatoes and beans, we put it back in for another few, just to warm it through. We didn't add lemon juice.
It was accompanied by Bourbon Pork Tenderloin, and Amy and Alistair.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html

Ingredients

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

Directions

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html?oc=linkback

Green Beans in Warm Bacon Vinaigrette

Ingredients

• 2 pounds haricots verts, trimmed
• 3 slices bacon, chopped
• 3/4 cup thinly sliced shallots (about 2 medium)
• 1 1/2 tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. 
3. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. 
4. Add beans to pan; cook 3 minutes or until thoroughly heated. 
5. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

Photo and recipe from Cooking Light

Mashed Cauliflower

Ingredients

• 1medium cauliflower or 4 cups cauliflower florets
• 1 1/2 ounces cream cheese
• salt, pepper, or anything else that strikes your fancy

Directions

1. Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower.
2. Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.
3. Add the cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower (I use the food processor). 

Photo from inspiredtast.net

Nutty Warm Brussels Sprouts Salad

I was looking through some old recipe photos for my apple-goat cheese bruschetta post and I ran across this picture. I had totally forgotten about this recipe, and what a loss! This is so delicious and a buttload of Brussell sprouts so it's also really good for you. The only downside is getting all the leaves off of a buttload of Brussell sprouts takes a fair amount of time. So this one will probably be waiting until our next visitors this summer so there's an extra pair of hands or two.



Ingredients

• 1 1/2 teaspoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1/3 cup fresh breadcrumbs
• 3/4 pound Brussels sprouts, trimmed and halved (about 8 cups)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 tablespoons finely chopped walnuts, toasted
• 1/2 ounce shaved Asiago cheese

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.

Recipe from Cooking Light

Pasta Salad

With a Memorial Day barbecue on the horizon I went in search of this recipe as I can remember enjoying this particular pasta salad immensely. Hopefully I remember to take a picture before I eat every last bite of this... 

• 1 box mini fusilli pasta (or whatever pasta salad shape floats your boat) 
• 2 large cucumber (cut into thick slices and then quartered) 
• 2 container grape tomatoes (cut in half or thirds) 
• 2 bunch asparagus (trimmed and cut into bite-sized pieces) 
• pitted Kalamata olives (cut in half)
• 1 container crumbled goat cheese 
• some salad dressing, mine was called Tuscan-style Basil & Herb... again, whatever sounds good to you 

1. Cook the pasta, when there is 1 to 1.5 minutes left of cooking time, throw the asparagus into the pot with the noodles. When time is up, drain (don't rinse). Pour out the noodles & asparagus onto a cookie sheet with sides and let it cool. 
2. Chop the cucumber & tomatoes as needed then sprinkle (they say a little, I say generously) with salt. 
3. When pasta is cool, mix together with cucumber/tomatoes and goat cheese. The interwebs say don't put on dressing. I used a little bit to get the noodles unstuck to ease the mixing. 
4. Then, just before you eat it, add a little more dressing to taste. It came out really great! All veggies are crisp, I love the goat cheese (although feta would also work), and it feels very virtuous. 

Hazelnut-Mushroom Pilaf

Photo Credit: Random Allrecipes User

INGREDIENTS:

1/4 cup butter
1/2 cup uncooked long-grain rice
1/4 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup minced celery
2 cups chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 cup chopped toasted hazelnuts

DIRECTIONS:

1. Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.

2. Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.