Here’s a Pasta Salad that’s fantastic for a party or gathering anytime of year. This isn’t any plain ol’ boring Pasta Salad, though. This one has it all! Lots of stuff. Lots of cheese. Lots of flavor and the best dressing you’ve ever tasted.
Here’s a perfect salad/side that just screams Summer! Maybe that’s why Chef Joe Kindred (Kindred’s Restaurant in Davidson, North Carolina – yep, the same restaurant responsible for Kindred’s Milk Bread) named the original recipe “Summer Bean Salad.”
So a few days ago I posted the most marvelous Peach Glazed Pork Tenderloin. It was a huge hit at our house. What wasn’t a hit was the Watermelon and Tomato Salad. So I tinkered (and after the tinkering) loved it. And I made it again, today, just to be sure.
Do you ever mess up a recipe and then decide that you liked it so much you couldn’t have it any other way? Well, that’s what happened to this Warm Farro Salad with Charred Corn from the July/August Food Network Magazine. It turned out to be a happy mistake.
My folks love tomatoes. Any tomatoes. Me, I’m a sucker for a fresh garden tomato and otherwise they leave me cold. So when I come across tomatoes that could use a little help, I jazz them up a bit. Not that these lovelies in the photos needed any help, mind you.
Have a safe Memorial day, all. If you’re not in the States, Memorial day is the day we honor those who’ve died serving our country. It’s also the day many visit the final resting places of loved ones, go to parades and have get togethers around the grill. Here, Memorial day is really the unofficial “official” start of summer.
Good news! I was just outside and there was a cool wind! By cooler, I mean cool (85 degrees F) compared to what we’ve had. I think that nasty old heat dome is passing by! I wanted to throw up my arms and dance. And maybe I did, just a little. 🙂 I was like Rose in The Titanic. Well, older, chunkier and without Leanardo DiCaprio…or the ship. Ok, so I was just an old lady smiling into the breeze. 🙂
I watched an episode of Diner’s Drive-Ins & Dives the other day and just couldn’t get the Citrus Brined Rosemary Chicken from the Black Pelican out of my mind! The chicken looked amazing and the saute of vegetables – wow! No recipe was given but I followed along and created this shortcut version.
One of my favorite recipes is really a “non” recipe. Too simple, really, to even be written down! Pan Roasted Cherry Tomatoes are one of my favorite sides, about 10 minutes to make and delicious. They’re great in the summer when cherry tomatoes are at their peak, and nearly as good during the winter months. Cherry tomatoes pack a ton of flavor, even off-season.
I’m always excited when I see a major food magazine put out a simple recipe using wholesome ingredients. I loved it when Bon Appetite recently recognized that some flavors just stand on their own, and even a depression era dish like “beans on toast” can be updated to today’s standards and still retain their integrity.
When the temperatures are soaring and the tomatoes are coming in, its nice to serve a simple pasta dish and not heat up the oven. This one is meant to be warm or room temperature as a kind of pasta salad, but it is good the next day, too, chilled.