We just ate this delicious salad at Allyson’s. I loved it she found it at Simply Recipes. Here’s the link http://www.simplyrecipes.com/recipes/asian_zucchini_noodle_salad/
3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
1/3 cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes
1 Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”. Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
3 Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Today I was looking for a yummy pasta salad to go with Lindsey’s Barbecue Chicken Sandwiches. I found this recipe at Chelsea’s Messy Apron– It is so yummy!
- 2 cups mini pasta (measured when dry, I used shells but it would be great with mini bow tie pasta)
- 1 cup frozen corn
- 1 cup black beans
- 3/4 cup assorted sweet bell peppers*
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, (optional)
- 1/4 cup packed cilantro (~1/3 a bunch), finely chopped
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 5 tablespoons squeezed fresh lime juice
- 1 teaspoon white sugar
- 1/4 teaspoon garlic powder
- 1 and 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
- Drain the pasta and rinse it with cold water.
- Darin and rinse the black beans. Chop the peppers, I used 1/2 of a green pepper and 1/2 of a red pepper because that is what I had. Halve the cherry tomatoes. I seeded and chopped up two tomatoes because we were out of cherry tomatoes.
- Finely chop up the red onion and cilantro.
- Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro.
- In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing – so add it slowly. I used about half and saved the rest because i know it will need to be freshened up tomorrow. Anyway, it would be good on a green salad, too).
- To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat.
I found this yummy and very easy recipe here- Say Yes
1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla
Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.
1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla
In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
This is a wonderful fall treat…I love it with apples!
1-8 oz package cream cheese
1/2 package Heath Bits (or you can chop up English Toffee bars instead)
1/4 to 1/2 cup brown sugar (depends on how sweet you like it)
I put everything in the bowl of my stand mixer and use the paddle attachment to combine everything. (I’m lazy like that) A great dip for sliced apples, pretzel rods or graham cracker sticks.
From “Aunt” Laura–
1 small French bread cut into 1-inch cubes (I used La Brea Rosemary
Bread from Costco)
1 hothouse cucumber, unpeeled, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved (i just threw in a handful or two)
1/2 red onion, sliced in half rounds(i used like 1/4 of an onion)
1/2 pound feta cheese, cut in 1/2-inch cubes (i didn’t use that much,
i just got the already crumbled in a little container)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes
and sprinkle with salt; cook over low to medium heat, tossing
frequently, for 5 to 10 minutes, until nicely browned. Add more olive
oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion
in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard,
vinegar, 1 teaspoon salt and the pepper in a small bowl. While still
whisking, add the olive oil and make an emulsion. (i just put mine in
the blender) Pour the vinaigrette over the vegetables. Add the feta,
olives and bread cubes and mix together lightly. Set aside for 30
minutes for the flavors to blend. Serve at room temperature.