Roasted Cauliflower Fettuccine with Bacon

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Carbs and cauliflower, add a dash of bacon and Roasted Cauliflower Fettuccine with Bacon ……Delish! 


Roasted Cauliflower Fettuccine with Bacon

There is something about roasting vegetables that brings out a natural caramelized sweetness, such is the case with cauliflower. Cauliflower has been the “it” veggie for quite sometime. Sauces, sides, pizza crust, and even a sub for mashed potatoes……..which by the way is excellent. Continue reading “Roasted Cauliflower Fettuccine with Bacon”

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Minestrone Salad

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Soup turned salad……..Minestrone Salad.


Minestrone Salad

Thick Italian minestrone is a combination of vegetables, pasta, beans, and tomatoes. Perfect for a snowy winter warm up.

But, it’s summer….and, its hot. I really don’t want soup. But the flavors of Minestrone sound really good…..lets try a salad!!

Minestrone Salad

Since there is no set recipe for minestrone…..according to Wikipedia. so add what you like. It’s usually made from in season vegetables. But, to be true minestrone according to cookbook author Angelo Pellegrini,minestrone must have beans.

Minestrone Salad

Well far be it from me to make an untrue minestrone, so we have beans. Two kinds…..dark red kidney, and white kidney or cannellini, as they are commonly referred too.

Fingerling potatoes, green beans, cherry tomatoes, zucchini, and carrot, celery, and onions, are added to al dente gemelli pasta and the beans. Any small pasta will do, I just like the twisted look of the gemelli.

Minestrone Salad

Instead of a “salad dressing” I used sundries tomato pesto. It has the right flavor for minestrone and it gives the Minestrone Salad the tomatoey look of the soup.

Minestrone Salad
Top with parmesan cheese and garnish with parsley. Cool minestrone……

Minestrone Salad can be a main dish salad, served with a crusty loaf of bread, or as a side dish for your favorite meat.

Minestrone Salad
Author: 
Serves: 8
 
Ingredients
  • 6 fingerling or baby red potatoes
  • 2 cups green beans, cut in half
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 small zucchini, cut into chunks
  • 1 can 15½-ounce kidney beans, drained and rinsed
  • 1 can 15½-ounce cannellini beans, drained and rinsed
  • 1 pint cherry tomatoes, cut in half
  • 1 pound gemelli, cooked al dente and cooled
  • 1small jar sun dried tomato pesto
  • Parmesan cheese for serving
  • Chopped Parsley for garnish
Instructions
  1. Slice fingerling potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender, about 8-10 minutes. Rinse under cold water to cool. Set aside.
  2. Bring a pot of water to a boil and add 1 teaspoon salt. add green beans and blanch the vegetables just until they're bright green, 1 to 2 minutes. Drain and rinse them with cold water, and set aside.
  3. Toss all ingredients until the pesto coats the veggies, pasta, and beans. Top with parmesan cheese and garnish with parsley if desired.

 

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Spring Pasta Salad

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This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!


Spring Pasta Salad

I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!

With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.

Spring Pasta Salad

Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.

The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.

Spring Pasta Salad

Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.

The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.

Spring Pasta Salad

Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!

Spring Pasta Salad
Author: 
Serves: 10
 
Ingredients
  • Salad:
  • 1 pound Campanelle or shell pasta, cooked according to package directions, rinsed under cold water , and drained.
  • 1 cup shredded carrots
  • 2 cups cucumber chunks
  • ½ each, large red, orange, and yellow peppers, cut into chunks
  • 6 green onions, sliced
  • 2 cups, Kraft Three Cheese Crumbles
  • Dressing:
  • 2 cups Miracle Whip
  • ½ cup apple cider vinegar
  • 1 cup sugar
  • 1 can sweetened condensed milk
Instructions
  1. In a medium bowl mix all dressing ingredients and set aside.
  2. In a large bowl mix all salad ingredients except cheese. Pour dressing over and mix well. Add cheese crumbles and mix until incorporated.
  3. If desired garnish with chopped parsley.

 

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