1-Chopped-Pasta-Salad-with-Honey-Mustard-Dressing

Chopped Pasta Salad with Honey Mustard Dressing | Melanie Feehan of A Beautiful Bite

…if I had known about Chicago, damn I would’ve ended up there. I fell in love with that town. So amazing in so many ways. The perfect place for a foodie. A foodie who loves architecture. And while this crazy foodie was visiting this precious city, I dined at an establishment known for its Chicago style deep dish pizza. Which was fabulous, I’ll have you know. But the dish that sang to my soul? Their chopped pasta salad. Mother of God was it good.

So many different flavors and textures in one bowl. Pasta, lettuce, tons of veggies and my favorite cheese. Blue cheese. All tossed together with this delicious dressing that reminded me of something that I had before. Something that I had MADE before. And that’s when it hit me. I knew how to replicate this recipe at home… – excerpt from A Beautiful Bite. Read the whole story.

Ingredients

8 cups romaine lettuce, chopped
4 cups ditalini pasta, cooked al dente and cooled
4 cups red cabbage, finely chopped
1 cup tomatoes, diced
½ cup scallions, diced
½ cup bacon, cooked crisp and crumbled
½ cup blue cheese, crumbled

For the Dressing
1 cup mayo
½ cup white vinegar
¼ cup milk
3 Tbsp sugar
1½ Tbsp brown spicy mustard
1½ Tbsp honey
1 tsp salt
lots of fresh ground black pepper

Preparation

Place all salad ingredients in a large bowl and toss to combine.
Whisk dressing ingredients in a medium size bowl and pour over salad. Toss to coat. Serve with lots of fresh cracked black pepper.

 

Culinary Insights - Nicole Cormier

Magic Breakfast Combination for Kids and Adults | Nicole Cormier RD, LDN of Delicious Living Nutrition

The real challenge is getting the foods we need in the correct combination to manage our blood sugars, energy levels and hunger though out the day, meaning we really need to focus on getting protein AND fiber every time we eat, especially at breakfast.

For example, some of us may just have a bagel or muffin for breakfast, which will spike your blood sugars and result in low energy levels and more cravings for the rest of the day. It is the protein and fiber combination that really fuels your body the best. So, let’s practice with breakfast to set the tone for the day.

Breakfast fuel should include a Protein + Whole Grain + Fruit — Nicole

Fruit and Cheese Quesadilla

Ingredients

  • Joseph’s Brand Tortilla or Brown Rice Tortilla (Gluten-free)
  • 1/2 cup of Berries, Sliced Peaches or Seasonal Fruit
  • 1/4 cup shredded or sliced Mozzarella or Cheddar Cheese
  • 1 tablespoon of Local Jam
  • 1 teaspoon of Maple Syrup

Preparation

Place tortilla in a frying pan on low to medium heat. Spread jam to cover half of the tortilla, then place fruit over jam. Sprinkle mozzarella over fruit and fold over the tortilla to cover ingredients. Heat until cheese is melted. Cut and drizzle maple syrup over quesadilla and serve.

Egg and Kale Quesadilla

Ingredients

  • 2 Eggs
  • 1 TB Milk or Coconut Milk
  • 1/2 cup of Kale
  • 1/2 cup of other Seasonal Vegetables: Tomato, Onion & Garlic.

Preparation

Place Olive Oil in frying pan on medium heat. Saute the onion and garlic for 2 minutes, then add kale and tomatoes for 3 minutes. Whisk eggs and coconut milk in a small mixing bowl and scramble in frying pan with vegetables. Place to the side after cooked. Place tortilla in a frying pan on low to medium heat. Add scramble in the center of tortilla and add cheese and fold over to cover ingredients. Cut and Serve.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

wheatberry salad

Provencal Wheat Berry Salad | Steven Dunn of Oui Chef

Generously shared by Steven Dunn via Oui Chef 

Ingredients

  • 1 cup wheat berries
  • A handful of pitted kalamata olives
  • About 2 dozen cherry tomatoes
  • 10 large basil leaves roughly chopped
  • 2 cups loosely packed arugula
  • 1 roasted yellow pepper
  • Shallot-Thyme vinaigrette to taste

Preparation

Pre-heat the oven to 400 F degrees.

Bring 2 1/2 cups of water to a boil in a heavy bottomed sauce pan, toss in the wheat berries, give a quick stir, then turn off the heat and cover. Let the wheat berries soak like this for about an hour. Turn the burner back on, bring to a boil, then drop the heat to low, cover the pan, and let the wheat berries cook for 30-40 minutes. Start checking for doneness when a few of the grains have started to burst, and cook to the degree of doneness you prefer. I like mine al dente, with a little bite to them. When they are done, drain them thoroughly and place them in a large bowl to cool. Drizzle a little olive oil on them and stir to coat to keep them from getting sticky. Season lightly with salt and pepper. Reserve.

Quarter the pitted olives and place them in a bowl with the tomatoes. Coat generously with olive oil, and lightly season with salt and pepper. Lay these on a rimmed baking sheet and place them in the oven to roast for 25 minutes or so, until the tomato skins are nicely blistered. Remove from the oven, and add (along with any accumulated juices) to the bowl of wheat berries. Slice the roasted pepper and add to the bowl as well.

For the vinaigrette, place 1 teaspoon dijon mustard in a bowl with a pinch of salt, and a few grinds of fresh pepper. Whisk in 2 tablespoons of sherry wine vinegar (or some other kind if you prefer) until all the salt has dissolved. Slowly drizzle 6 tablespoons of EVOO into the bowl, whisking all the while to achieve a thick emulsion. Add 1 tablespoon finely minced shallot, and 1-2 teaspoons of minced fresh thyme. Check for seasoning and reserve.

Just before serving the salad, toss the arugula and chopped basil into the bowl with the wheat berries, add about half the vinaigrette and some salt and pepper, mix and taste. Add more vinaigrette and S&P to your liking.

 

Enjoy!

chimchurri

Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.

Ingredients

  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar

Preparation

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.

 

Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.

 

07-photo

Quinoa and Green Bean Salad with Fresh Herbs | Katherine Rossmoore of Better Living Through Foods

Ingredients

  • 1 Cup quinoa, rinsed (any color)
  • 1 Cup of chopped green beans (about one inch pieces) or about 2 Cups of whole green beans
  • 1/3 cup raw pine nuts, lightly toasted
  • 1 Cup raw chopped zucchini
  • 1 Cup raw sliced fennel
  • One big handful of mixed fresh herbs: chives, Thai or fresh basil, mint, parsley and oregano; lemon thyme would be nice too.

Dressing

  • 3 Tablespoons freshly squeezed lemon juice;
  • 2-3 T good quality extra virgin olive oil
  • Good sea salt (like Maldon or Celtic) to taste, and black pepper, optionally.

Preparation

Cook the quinoa like pasta, except with NO SALT! Put a large pot of water to boil, add the quinoa and stir occasionally for a total of 15 minutes, or until the little spirally white part separates from the seed.

Create an ice bath, (large bowl of ice water) for plunging the beans and grain into when finished.

Lightly toast the pine nuts in a dry skillet, paying careful attention so they don’t burn.

Throw the green beans into the quinoa water for the last 4 minutes, blanching the beans while the quinoa finishes. Then, when done, drain the mixture into the strainer and plunge into the ice bath (or just run cold water over) so that the green beans stay bright green.

While the grain mixture cools, chop the zucchini and fennel and dice up your big handful of fresh herbs.
Whisk the lemon juice and olive oil in the bottom of a large bowl and then pour the quinoa mixture into the bowl, tossing well to coat with dressing and then add the rest of the vegetables and herbs. Add the pine nuts once they’ve cooled. Add at least 1 teaspoon salt, (and then more or not) plus pepper to taste.

The fresh herbs really obviate the need for more zing in the dressing! If you have no fresh herbs, add some crushed red pepper and a teaspoon of Dijon mustard to the dressing.

Sangria-mint-and-strawberry

Strawberry Mint Sangria | Victoria Verrengia of Nix’s Plymouth

Serves 4 to 6

Ingredients

  • 1 750-ml bottle Westport Rivers Riesling
  • 2 cups fresh strawberries (hulled and sliced)
  • 1/2 cup mint leaves finely chopped or muddled (reserve 6 sprigs for garnish)
  • Thin lemon slices from half a lemon
  • 12 ounces sparkling water

Preparation

Place wine, strawberries, mint leaves, and lemon wedges in a pitcher and refrigerate for two to three hours. Strain the mint from the mixture using a fine sieve and refrigerate for another six to eight hours. Just before serving, add the sparkling water and pour sangria over glasses filled with ice. Garnish with fresh mint sprigs and sliced strawberries.”

42north_l_roll

Signature Lobster Roll | Scott Borigine of 42º North

Ingredients

  • 6oz. fresh claw and knuckle chilled lobster meat
  • 3/4 tsp mayonnaise (small amount only for binding in order to preserve the true flavor of the lobster meat)
  • 1/2 tsp finely diced celery
  • Fresh lemon juice, salt and freshly ground black pepper to taste
  • Buttered and grilled top-sliced hot dog roll
  • Garnish with freshly chopped chives

Preparation

Combine the lobster meat, mayonnaise, celery, and lemon juice. Add salt and freshly ground black pepper to taste. Butter and grill or toast the top-sliced hot dog roll. Serving the chilled lobster salad on a warm buttered bun is a traditional Maine style lobster roll, which is the specialty at 42 Degrees North. Freshly chopped chives make a perfect garnish and add a pop of color to the plate.

Video Courtesy Plymouth Patch

bolgnese_olenta

Beef Bolognese Over Herbed Goat Cheese Polenta With Spring Swiss Chard | Carolyn Melchionna of the Salvation Army

Ingredients

Herbed Goat Cheese Polenta

  • 6 cups of water
  • 2 tsp salt
  • 1 3/4 cup cornmeal
  • 6 oz goat cheese
  • 3 Tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tsp ground pepper

Bring water to a boil in a heavy sauce pan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and is tender, stir often for about 15 minutes. Remove from heat and add cheese, herbs and pepper.

Sauteed Swiss Chard

  • 2 Tbsp extra virgin olive oil
  • I large bunch of Swiss chard cut into 1″ slices
  • 1 bunch of scallions cut into 1″ pieces
  • Salt
  • Black pepper
  • Heat olive oil in saute pan. Add swiss chard to wilt. When wilted add scallions and saute till tender. Season with salt and pepper to taste.

Grass-fed Beef Bolognese

  • 1 lb ground beef
  • 3 portabello mushroom caps, cut in halve then sliced about 1/2″
  • 1 onion, small dice
  • 1 carrot, small dice
  • 6 cloves of garlic, chopped fine
  • 2 cups dry red wine
  • 4 oz tomato paste
  • 3 cups beef stock
  • 1 tsp fresh thyme
  • salt
  • pepper

Brown beef in a large saute pan (drain off excess fat if necessary). Add onions and carrots, saute till slightly brown. Add mushrooms, saute until their water evaporates. Add garlic, do not let it brown. Add wine and reduce by half. Stir in paste to thicken. Add stock and thyme and let simmer until it is thick. Season to taste.

rye_joanne_front

Grilled Chicken with Farmers’ Market Salad | Joanne Farrar – Rye Tavern

Ingredients

Chicken
  • 1 whole chicken
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 Tbsp olive oil
  • 2 tsp sea salt
  • ½ tsp black pepper
Salad
  • 6 cups assorted spring greens
  • ½ cup crumbled or cubed cheese
  • 2 slices bread
Vinaigrette
  • 2 Tbsp fruit jam
  • 1 sprig rosemary
  • 1 clove garlic
  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper

Preparation

Butterfly the chicken: remove the backbone, score the keel bone and use hands to flatten chicken. Finely chop rosemary and parsley- add to a small bowl with olive oil, salt and pepper. Rub chicken with seasoning mixture. Place on a 425° pre-heated grill, skin side down-cook for 10 minutes or until skin is crisp. Reduce grill heat to low- flip chicken and continue to cook for 40 minutes or until chicken registers 165°.
To assemble salad: Drizzle bread slices with olive oil, salt and pepper- grill or toast in a sauté pan until toasted. Cut bread into cubes and toss with greens and cheese. For the dressing: finely chop the garlic and rosemary- add to jar with remaining ingredients, shake and pour desired amount over salad.