Category: Sides

Mediterranean Pasta Salad

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Pasta Salad_2

 

Mediterranean Pasta Salad
Recipe Type: Salads, Sides
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 12
An easy take-along dish to your next potluck or picnic!
Ingredients
  • 2 boxes multi-colored rotini pasta
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup frozen peas
  • 1 small can black olives, sliced and drained
  • 2 cups broccoli or cauliflower florets, chopped
  • 1/2 cup crumbled feta cheese
  • salt and pepper, to taste
  • For dressing:
  • 3 tsp dijon mustard
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • 1/2 tsp honey
  • 1 tsp each salt and pepper
Instructions
  1. Cook pasta according to package directions, boiling for 2 minutes less than directions state.
  2. Meanwhile, chop tomatoes and broccoli.
  3. Whisk together all ingredients for the dressing.
  4. Drain pasta and return to warm saucepan. Add tomatoes, broccoli, olives, and peas. Pour dressing over pasta and toss.
  5. Add feta and combine.
  6. Add salt and pepper to taste.

 

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Black Bean and Corn Salsa

Ingredients:

2 cans seasoned black beans, rinsed and drained

2 cans diced tomatoes, southwestern style or with green chiles, drained

2 cans whole kernel corn, rinsed and drained

1/2 red onion, minced

1 tsp garlic, minced

1 tsp cumin

1/4 cup lime juice

salt and pepper, to taste

1 bunch cilantro, shredded

Directions:

Add all ingredients to a large mixing bowl and combine well. Refrigerate until ready to serve! (I recommend making it at least a few hours in advance to allow the flavors to meld!)

Black bean and corn salsa

 

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Oven Roasted Sweet Potato Fries

Sweet Potato Fries

Ingredients:

2 large sweet potatoes, skin on, rinsed and patted dry

2 tbsp olive oil

salt and pepper

Directions:

Preheat oven to 450. Cut each sweet potato in half, discarding the tips. Cut each half into wedges about 1/2″ thick and 2-3″ long, leaving the skin on. Arrange on a foil-lined baking sheet. Drizzle with olive oil and toss until each wedge is coated. Finish with salt and pepper, plus any seasonings of your choice (I was a purist this time, but I’ve also used rosemary as well as smoked paprika in the past!). Space each wedge so that they are not touching each other.

Bake at 450 for 20 minutes, turning halfway through, until fries are brown and crispy. Serve alongside my BBQ Pulled Pork for a tasty summer meal!

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Rosemary Challah Bread

With the holidays just around the corner, I thought it would be appropriate to make a Challah to go with our split pea soup for tonight! Doughy and slightly sweet, this bread is great for dipping, dunking, or just snacking on with some brie or cheddar! You can also personalize it for the occasion- I added some oatmeal to make it a bit heartier and sprinkled some dried rosemary on top.

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ROSEMARY CHALLAH BREAD:

Ingredients:
Yeast Mixture: 2 1/4 tsp dry active yeast; 1/2 tsp sugar; 1/4 cup water
1 cup warm water
1/2 cup sugar (I ran out of sugar after about 1/4 cup, so I used Truvia for the rest!)
1/2 cup vegetable oil
1 tsp salt
1/2 tbsp vanilla
1/4 tsp baking powder
2 eggs, beaten
3 cups whole-wheat flour
1/2 cup dry oats
2 cups white flour (or more, depending on consistency of dough)
1 egg (for brushing the dough)
Rosemary, sesame seeds, etc. for topping!

1. Make yeast mixture by combining yeast, 1/2 tsp sugar, and 1/4 cup warm water in a stand mixer or a large bowl. Set aside. The mixture is ready when it is thick and bubbly, about 10 minutes.
2. To the yeast mixture, whisk in the following ingredients, one ingredient at a time: 1 cup warm water, 1/2 cup sugar, 1/2 cup oil, 1 tsp salt, 1/2 tbsp vanilla, 1/4 tsp baking powder, and 2 eggs.
3. Using dough attachment on mixer, add flour one cup at a time, starting with the wheat flour. Add white flour and oats. Mix on low speed for a few minutes, scraping down the sides of the bowl if necessary. The dough is ready when it’s not too sticky.
4. Transfer dough to an oiled bowl and set aside in a warm place covered with a damp towel for one hour.
5. After the first rise, punch the dough down a couple times and then allow it to rise in a warm place for another hour.
6. After the second rise, remove dough from bowl, punch it a few times, and start to knead it.
7. Divide the dough equally based on the number of loaves you want to make—a single recipe makes 2 big loaves or many smaller ones. Divide each chunk of dough into 3, roll out the segments between your hands, and braid, starting in the middle.
8. Transfer braided loaf to an oiled baking sheet. If an even larger loaf is desired, let it rise a bit longer.
9. Preheat the oven to 350 degrees.
10. Beat 1 egg. Paint the top of the challah and sprinkle with the topping of your choice- rosemary seeds and oats were wonderful!
11. Bake at 350 degrees for 25-30 minutes or until outside is golden brown. Tap the bottom of the loaf and listen for a hollow sound.

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ClaireLeave a comment

Crispy Sweet Potato Fries

Just FYI… I made these sweet potato fries last night and they were by far the best I’ve ever made. Struggle with getting your fries nice and crispy? The answer is corn starch! They came out sizzling and golden. The recipe is from http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/ and is copied below:

Cut sweet potatoes up into medium-thick wedges. Let soak in water for 1-12 hours and pat dry. Meanwhile, preheat oven to 425 deg.

Add 1-2 Tbsp. cornstarch to a plastic bag. Add the (now damp) sweet potato wedges. Allow some air in and seal the top part shut, like a balloon. Shake the potatoes around until they are lightly coated with corn starch.

Spread potato fries out on a non-stick baking sheet so that they are not touching. Drizzle 1-2 Tbsp. olive oil on fries mix around on baking sheet until they are well coated. Rearrange so that they are not touching. Sprinkle with salt and sweet paprika, or any other spices you prefer, to taste.

Bake for 15 minutes, turn over fries, and bake for 5 more minutes. Finish with a light sprinkling of truffle salt and paprika, if desired.

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