Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Green Olivida

Happy Memorial Day! This month for Secret Recipe Club, I was assigned to Amy's blog, Fearless Homemaker. I absolutely loved reading through her blog. She seems like such a fun girl…and you have to read about her surprise wedding. How awesome! After bookmarking several recipes, it all came down to this pasta salad, in honor of the kickoff to outdoor grilling and picnic meals! I did swap green olives for a mixture of Greek olives, because that is all that my grocery store had in their olive bar container. (In the process of making this pasta salad, I discovered that a cherry pitter does NOT make a good olive pitter like the woman at the kitchen store told me!) When all was said and done, this pasta salad was every bit as good as I imagined it would be. In fact, I'm looking forward to having another bowl this afternoon, before I walk down to my corner to watch the Memorial Day Parade! Thanks for a great recipe, Amy! 

1 Garlic Clove, peeled
2 cups Pitted Green Olives, coarsely chopped and divided
3 tablespoons Capers, drained
1 tablespoon Red Wine Vinegar
1 teaspoon Soy Sauce
1 tablespoon Dijon Mustard
1/4 teaspoon Crushed Red Pepper Flakes 
1/2 cup + 1 tablespoon Olive Oil
1 pound Pasta (I used gemelli)
2 pints Cherry or Grape Tomatoes, halved (I only used 1)
8 ounces Small Fresh Mozzarella Balls
2 tablespoons Fresh Oregano, chopped
Salt and Pepper, to taste

Put the garlic clove in the bowl of a food processor and process until finely chopped. Add 1 cup of chopped olives, capers, red wine vinegar, soy sauce, mustard, and crushed red pepper flakes. Pulse about 6 times to chop coarsely. With the machine running, gradually add 1/2 cup of oil, forming a coarse puree (almost like tapenade texture). Transfer the olive mixture to a bowl. Stir in the remaining cup of olives and season to taste with salt and pepper. (This mixture can be made up to 3 days ahead of time, just cover and refrigerate). Cook the pasta according to package directions, until al dente. Drain and allow to cool (I ran my pasta under cold water to cool it down). Drizzle the remaining tablespoon of oil over the pasta and toss to coat (I skipped this). Add the olive mixture, tomatoes, mozzarella, and oregano to the pasta and toss to coat. Season to taste with additional salt and pepper, if necessary. 

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Grilled Eggplant Caponata Salad

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.

Wild Rice Salad

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.

Egg Salad "Carrots"

Happy Easter! We are hosting dinner tonight with Joel's family and mine. There will be 10 people at our table, enjoying Easter staples like ham, Polish sausage, pierogi, and a few new-to-us dishes, which I will be sharing with you throughout the week. I had Friday off from work, so my mom came over to help me make the pierogi. We doubled the recipe I used last year, made them using a slightly smaller sized circle of dough, and ended up with close to 50! All that pierogi making made us hungry, so for lunch, I decided to whip up some egg salad, since I had hard boiled a bunch of eggs, anyway. I saw this cute idea on Pinterest, via Hungry Happenings, and slightly altered the method to share with my mom. Though I did not dye the biscuits orange, or top them with dill, they were still the perfect vessel for this egg salad recipe, which I found on the Food Network's website. Enjoy this beautiful spring day!

For the "Carrots":
1 tube Breadstick Dough (I used PIlsbury)

Break apart the breadsticks (there should be 12 in a tube). Use a cream horn mold, or, if you don't have one (like I didn't), take a store bought sugar cone and wrap it with tinfoil. Spray with non-stick cooking spray. Take two breadsticks and pinch the seams of the width together. Starting at the tip of the cone, wrap the breadstick around the cone until it gets to the wide end. Bake on a foil lined baking sheet at 375 degrees for about 10 minutes, or until lightly golden brown. Once cooled, fill with egg salad.

For the Egg Salad:
1/2 Red Onion, chopped
12 Eggs
1 Celery Stalk, chopped
1/2 cup Mayonnaise
2 tablespoons Fresh Dill, chopped
2 tablespoons Whole-Grain Mustard
1 tablespoon + 1 teaspoon Lemon Juice
Salt and Pepper, to taste

Place the eggs in a large saucepan with a tight fitting lid and cover them with cold water by about 1 inch. Bring to a boil and cook for 1 minute, then cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs by running the pan under cold water. Peel the eggs and roughly chop. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and lemon juice. Add the eggs and gently mix. Season with salt and pepper, to taste.

Warm Sweet Potato and Chickpea Salad

I really enjoy being a part of the recipe swap that is hosted by Sarah at Taste of Home Cooking. It has really expanded my recipe repertoire and for that, I am so grateful! Take this recipe from Melissa at I Was Born To Cook, for example. I was never a fan of chickpeas and only recently have been coming around to them. Because of that, I don't think I would have bookmarked the recipe if I had just been choosing recipes on my own. However, this week, the swap theme was "Healthy Recipes" and this was the recipe I was assigned. At first, I was a bit hesitant due to my lack of love for chickpeas, but in the end I'm so glad it was assigned to me because I really did enjoy it. The cayenne pepper gave the roasted sweet potato a little kick, and the tahini dressing is so fresh tasting with the parsley. I love that this salad was warm but that it still had a little crunch from the raw onions and chickpeas. I never would have thought to pair these ingredients together on my own, but now I am looking forward to cooking with chickpeas more often! Thanks, Melissa, for sharing this great recipe. I look forward to making it again!

For the Salad:
1 large Sweet Potato, peeled and cubed
3 Garlic Cloves, minced
2 tablespoons Olive Oil
1 teaspoon Cayenne Pepper
2 pinches Salt
1 (15 ounce) can Chickpeas, drained and rinsed
1/2 Yellow Onion, chopped
1/4 cup Fresh Parsley, chopped
1/3 cup Tahini Goddess Dressing (see recipe below)

In a large bowl, combine the sweet potato, cayenne, oil, and salt and toss until evenly coated. Roast on a baking sheet at 425 degrees for 20-25 minutes, or until soft. Allow the potatoes to cool slightly, then put in a bowl and add the chickpeas, onion, and parsley. Toss with the dressing and serve. Serves 2 (as a main course, but we ate it as a side dish so it went a little further!).

For the Tahini Goddess Dressing:
3 Garlic Cloves, chopped
1 teaspoon Salt
1/2 cup Tahini
4 teaspoons Soy Sauce
2 tablespoons Cider Vinegar
2 teaspoons Agave Nectar (I subbed honey and it tasted great)
1/3 cup Water
2 tablespoons Fresh Parsley, chopped

Place all ingredients except parsley in the bowl of a food processor and blend until smooth. Add the parsley at the end and mix well. Makes 1 cup.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

We had some butternut squash leftover in the freezer, along with half of a container of arugula in the fridge. Rather than forgetting about them until it was too late (like I tend to do too often!), I was going to combine them and make up some dish, but I was at a loss. At the last moment, I searched for recipes with both arugula and butternut squash and the first thing that popped up was this recipe from Ina Garten. It sounded awesome so I changed course and began to make this dish. We thought about adding chicken, but unfortunately, Joel burned his hand on the pan and ended up tossing it down, leaving the chicken to fly across the kitchen floor…hence the meatless dish! For a last minute dish, this made quite a delicious dinner.

1 Butternut Squash, peeled and diced
Olive Oil
1 tablespoon Maple Syrup
Salt & Pepper
3 tablespoons Dried Cranberries
3/4 cup Apple Cider/Apple Juice
2 tablespoons Cider Vinegar
2 tablespoons Minced Shallot (I skipped)
2 teaspoons Dijon Mustard
4 ounces Arugula
1/2 cup Walnut Halves, toasted
3/4 cup Parmesan Cheese, grated

Place the butternut squash on a sheet pan and add 2 tablespoons oil, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper; toss. Roast the squash at 400 degrees for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup of oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and the roasted squash mixture, the walnuts, and grated parmesan cheese. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Holiday Salad with Cranberry Apple Orange Vinaigrette

Of course, on Thanksgiving we ate until we were stuffed.  So, the next day, we were looking for something light to have for dinner.  Sure, you technically don't need a recipe for a salad, but this one from Oh She Glows is so delicious that you should follow the recipe.  I never think to put fruit in my salad, aside from dried cranberries, so I really enjoyed the addition of apple and pear.  The pepitas and walnuts give a great texture and Now for the dressing...What an amazing combination of flavor.  And the color is so beautiful!  If you are looking for a festive and gorgeous salad to serve to guests this holiday season, give this one a try!

For the Salad:
1 container Mixed Greens
1 Apple, cored and chopped
1 Pear, cored and chopped
1/2 cup Dried Cranberries
1/2 cup Chopped Walnuts, lightly toasted
1/4 cup Pepita Seeds, optional (I lightly toasted them)
Cranberry Dressing (recipe to follow)

For the Dressing:
1 cup Cranberries, fresh or frozen
1/4 cup + 2 tablespoons Apple Cider Vinegar
1/4 cup Maple Syrup
1 1/2 teaspoons Dijon Mustard
1/2 cup + 1 tablespoon Fresh Orange Juice
2 tablespoons Olive Oil
1/2 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

In a medium pot, heat the cranberries, syrup, and vinegar over medium heat until the cranberries burst, about 7-10 minutes.  Slightly cool the cranberry mixture and place in a blender along with the rest of the ingredients, except the salt and pepper.  Blend until smooth.  Add the salt and pepper, to taste.  Blend again, then adjust the other ingredients to taste, if necessary.  Place in the fridge to chill.  Keep in the fridge in an air-tight container for up to 7 days.

Grilled Peach and Avocado Salad

Wednesday was sailing night.  This week, rather than making something for me that Joel doesn't like, I decided to wait for him to come home so that we could eat together, even though it was late (9:30).  Because it was so late, I chose to make this salad which I found here at Baked Bree.  This salad was quite delicious and we absolutely loved it.  The dressing was so simple and thick.  It reminded me of a honey mustard sauce.  I would love to make it again as a dipping sauce to go along with chicken.

3 tablespoons Dijon Mustard
3 tablespoons Honey
1 Garlic Clove, minced
Salt and Pepper
1/2 cup Olive Oil
3 cups Baby Arugula
1 cup Basil Leaves
1 cup Flat Leaf Parsley
4 Peaches
1 Avocado
1/2 cup Mozzarella Pearls

In a small bowl, whisk together the mustard, honey, garlic, salt, and pepper.  Steam in the olive oil while whisking and set aside.  In a large bowl, toss together the arugula, basil, and parsley.  Add the mozzarella and put in the fridge.  Preheat your grill to medium heat.  Cut the peaches and avocado in half and remove the pits.  Brush the tops of each half with olive oil and season well with salt and pepper.  Place the peaches and avocado flesh side down on the grill.  Grill for a few minutes so that the flesh has grill lines but the fruit is still on the firm side.  Slice the peaches and avocado and add to the salad bowl.  Drizzle the dressing over the top and toss lightly.  Season with additional salt and pepper, to taste.

Grilled Shrimp Panzanella

Last weekend, when I was putting together my menu for this week, the August issue of Real Simple magazine came in the mail.  As I flipped through the pages, I saw many recipes that peaked my interest.  I immediately put them on my menu and added the ingredients to my shopping list.  This salad was supposed to have been dinner on Monday, but after 2 nights of spontaneous evening plans, I finally got around to making this for Wednesday.  It took next to no time at all to put together, and it gave me a chance to use some of the basil from my herb garden.  I significantly reduced this recipe...like more than halved, and it was just perfect for 2 of us, so this full recipe would probably feed 6 hungry people.  I used 1/2 pound of shrimp and not even a pound of tomatoes, but it worked.  I definitely plan to make this again!

1 1/2 pounds Large Shrimp, peeled and deveined
1 teaspoon Finely Grated Lemon Zest
2 tablespoons Fresh Lemon Juice
4 tablespoons Olive Oil
Salt & Pepper
1 small Baguette, split lengthwise
2 1/2 pounds Heirloom or Beefsteak Tomatoes, cut into wedges
2 cups Fresh Basil Leaves

Heat the grill to medium-high.  In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper.  Brush the baguette with 1 tablespoon of the remaining oil.  Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2-3 minutes per side.  Cut the baguette into bite-sized pieces.  In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Serve.

Greek Chicken Salad

Chicken salad was always one of those things I assumed I wouldn't like.  I think it was because it looked kind of like tuna salad, and I think tuna is disgusting.  However, there is a gourmet grocery store nearby that makes a currant chicken salad that Joel absolutely loves, so every once in a while we get some so he can eat for lunch.  One day, on a whim, I gave it a try and enjoyed it very much.  So...I started giving chicken salad recipes a second look.  This one from Annie's Eats looked so great, and it included all the flavors that I love, so I figured it would be a safe recipe to start with.  I made it for a quick dinner on Tuesday before we went to look at a house with our realtor.  And when I say quick dinner, I really mean quick!  While I was grilling the chicken, I cut all the other ingredients.  Since I used chicken tenderloins, they were done on the grill after about 8 minutes, and the salad was ready in a total of 10 minutes!  I was going to make homemade pita for this, but in the interest of time, I bought a bag of our favorite pita.

1 1/2 cups Cooked Chicken, coarsely chopped or shredded

1/2 cup Cucumber, diced

3/4 cup Tomatoes, seeded and diced

1/3 cup Red Onion, finely chopped

2-3 tablespoons Kalamata Olives, sliced

1 cup Tzatziki (I bought some from the olive bar)

Salt and Pepper, to taste

Pita, for serving

Crumbled Feta Cheese, for serving

Combine the chicken, cucumber, tomatoes, onion, olives, and tzatziki in a medium bowl.  Stir well to combine.  Add salt and pepper to taste.  Refrigerate until ready to serve.  Serve as desired over pita bread, topped with crumbled feta cheese.