Summer Salad–Farm Fresh Farro

Posted on August 8, 2025 | 1 comment

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I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe. Feel free to experiment and use whatever ingredients suit your taste.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

*2 scallions -optional

*fresh mint app. 1/4 cup loosely packed –also optional

1/4 cup parmesan pieces- leave in chunks or shave whichever you prefer

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

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Zucchini tomatoes corn and Feta — side dish or main –

Posted on August 6, 2025 | 1 comment

Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.

Ingredients:

2 medium size zucchini- diced

2 tablespoons butter (unsalted)

1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds

Kosher Salt and freshly ground black pepper to taste

2 -3 ears of corn –removed corn from cobs

1/2 pint of cherry tomatoes — halved

2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies

some fresh basil leaves torn by hand, just eyeball it

Directions:

In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.

Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.

Transfer to a serving bowl, and top with crumbled feta and basil.

Enjoy!

and thanks again to Pamela Salzman for a delicious recipe.

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Sheet-Pan Feta with chickpeas and tomatoes–

Posted on August 4, 2025 | Leave a comment

I saw this recipe in the NYT Cooking Section by Ali Slagle and decided to make it as a side dish/main dish for my daughter who is a vegetarian. I ate it as a side dish and can attest to its tastiness . The feta is soft and creamy and plays nicely with the sweet juicy tomatoes and chickpeas are slightly sticky from the honey and if you’d like add some spice with crushed red pepper flakes. Eat with pita, salad hummus or even yogurt. This is what I did last night . It’s a simple meal which is delicious.

Ingredients:

2 cans (15 oz.) chickpeas ( garbanzo beans) drained, rinsed and as dry as you can get them

2 pints cherry or sungold tomatoes I used Sugarbombs which Whole Foods sells

1 shallot thinly sliced

1/4 cup Extra virgin olive oil

2 Tablespoons honey if you’re adventurous you can use Hot Honey for more kick but leave off the red pepper

1/4 -1/2 teaspoon crushed red pepper flakes

Kosher Salt

I used 1 block of feta sliced into 1″ blocks ( see photo)

Directions:

Pre heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil honey and crushed red pepper. Season with salt, then spread in an even layer. arrange the feta blocks among the chickpeas.

Roast until the feta and tomatoes are soft and the chickpeas turn a golden brown, 30-35 minutes. This is meant to be eaten right away and hot. The feta will harden as it cools so reheat the leftovers. You can add rice or a thin pasta would be perfect as well or orzo.

*you can use sliced red onion if no shallot

*fresh basil would be a nice addition

**if you’re not on board with the vegetarian version you can add some sausage along with chickpeas or chicken

*you can half recipe easily enough

*can sub halloumi for feta

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Crunchy Noodle Salad–with Ramen Noodles

Posted on August 2, 2025 | Leave a comment

This is an oldie but goodie and always welcome on the table. It is perfect with a bbq and always seems to be a hit.  It’s the time of year when cold salads are abundant but this beauty is really wonderful all year round.

Napa Noodle Salad

4 cups sliced Napa Cabbage ( I cheat and buy the cabbage in a bag. It’s not always Napa but sometimes I don’t feel like chopping.  if you buy the bag, it’s fine, just use 1 whole bag. It’s more than 4 cups but it’s fine, and if all you can find is the cole slaw kind it’s Ok too, it will just have some carrots and some purple cabbage.

5 green onions (scallions) sliced very thin (green parts only)

Mix cabbage and green onions and refrigerate for a few hours (at least 2). This gives it a chance to meld and wilt a bit.

2 packages of Ramen noodles– buy the ones with the flavor packets   (It doesn’t matter which flavor you buy b/c you will be throwing away those flavor packs  –you won’t be needing them for this salad–just the noodles 

handful of sliced almonds

1/2 cup sesame seeds (available in the spice aisle)

1/4 cup butter

Take the noodles (hard crunchy ones) and put in a large plastic bag. Bang noodles with a mallet or your fist (fist is fine) and just crack them up. They’ll be easier to work with. Add the almonds and sesame seeds and brown all together in the butter.

Dressing

1/2 cup sugar ( I know, but I never said I cook DIET)

1/2 cup salad oil (plain old vegetable oil will do just fine)

1/4 cup vinegar (I use white rice vinegar, which is available in Asian section of supermarket or just wherever the vinegars are.)

1 Tbsp. soy sauce (low sodium always)

Toss all together and Serve

*cabbage and onions need to meld and wilt a bit, so make sure to give them at least 2 hours in the fridge. The hard noodles should stay a little crunchy. Don’t burn–just brown–the ingredients until the butter gets a bit bubbly; not burnt. Be careful. While you’re browning the noodles with the almonds and sesame seeds, move them around with a wooden spoon so it all gets buttery.

I know this is fattening, but isn’t everything fattening so yummy??? And you’re not eating the whole thing, so enjoy!!!

Of course you can double up this recipe, it’s just a whole lotta cabbage to toss! As a side dish, this is a nice amount as is.

Serves 4 – 6 as a side dish

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Summer Salad — Arugula, Farro and Peaches

Posted on July 31, 2025 | 1 comment

This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.

Enjoy!

Ingredients:

3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked

5-6 ounces arugula ( I prefer baby arugula)

2 peaches , chopped

1/4 cup chives, chopped or chopped up scallions or none

I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona

I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.

Dressing:

3 Tablespoons Champagne Vinegar or White Vinegar

2 Teaspoons Honey

1/2 teaspoon kosher salt

a few grinds of fresh black pepper

5 Tablespoons of Olive Oil

Directions:

Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.

In a small bowl or glass jar place all ingredients for dressing, shake or whisk .

When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.

Delicious fresh tasting Summer Salad.

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Shrimp and Orzo in One Pan

Posted on July 28, 2025 | 1 comment

This recipe is from the NYT Cooking blog courtesy of Ali Slagle and a big thanks out to her . I always read the NYT Cooking it’s really got the most amazing recipes and some of the best chefs out there participate. This recipe caught my eye because of our love of Shrimp. 

I also made  changes which just worked out best for me. That’s the beauty of cooking you can make changes which better suit you. However the recipe is perfect as is. I used very large shrimp but you can use whatever size suits you and your budget. I used an under 10 Mexican White Shrimp. If you’re buying ask them to clean and de-vein them — Joel did mine.

It’s a spin on a scampi and I love cooking in one pan.

Ingredients:

1 – 1 1/2 lb large shrimp, peeled and de-veined

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon fresh Lemon Zest plus 1 Tablespoon Fresh Lemon Juice–1 average to large size lemon

1/2 teaspoon red-pepper flakes– obviously optional if you don’t like the pepper

Kosher Salt and Freshly Ground Black Pepper to taste

4 Garlic Cloves, minced

2 Tablespoons unsalted butter

1 cup orzo

1/3 cup dry white wine

2 cups boiling water, seafood stock, or chicken stock–I used Chicken

3 Tablespoons Finely chopped Parsley

Directions:

In a medium bowl, stir together the shrimp, 2 Tablespoons Olive Oil, the lemon zest, red-pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the minced garlic.

In a medium skillet sprayed with cooking spray, add the butter, the remaining oil and garlic and heat over low to medium heat. Don’t burn the garlic. When the butter starts to bubble, add the orzo and another 1/2 teaspoon kosher salt and cook by stirring around the pan as often as possible, toast the orzo in pan for about 2 minutes, adjusting the heat so as not to burn the orzo or the garlic. Carefully add the wine to the pan and stir in until it is absorbed for another minute or so. Stir in the chicken stock , reduce heat to low, cover and cook until the orzo is al dente, probably another 12- 15 minutes. This would be a good time to taste for salt and pepper .

Add the shrimp ( see photo) put them in a snug even layer on top of the orzo, cover and cook until the shrimp is pink and cooked through. This will all depend on the size of your shrimp. Remove from heat and let sit, covered for another few minutes till you’re ready to serve.

I poured the lemon juice over the finished shrimp — placed on a platter and sprinkled with chopped parsley.

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Summer Salad

Posted on July 26, 2025 | 1 comment

I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .

Enjoy!

*this served 4

Salad Ingredients:

8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you

app. 1 /2 -1 pint blueberries

1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that

1 handful small cut up basil leaves

app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces

3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious

1-2 avocados — depending on the size of your avocados — I used 2 small ones

Grilled Chicken:

I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.

Lemon Vinaigrette Dressing:

I made salad dressing in my mini chopper — Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.

3 garlic cloves, finely minced

2 Tablespoons Dijon Mustard

1/4 cup Champagne Vinegar

3 Tablespoons fresh Lemon Juice

2 Tablespoons Honey

1/2 teaspoon kosher salt — more to taste — didn’t need it

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

I used my mini chopper and started with the garlic and put all other ingredients and added the olive at the end slowly.

Taste for salt and pepper but it was fine by me.

  • 1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine

In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I

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Angel Hair Pasta with Fresh Tomato Sauce — no cook sauce

Posted on July 24, 2025 | 2 comments

This is a most delicious delightful easy way to make fresh tomato sauce. Very light served over angel hair pasta and summertime easy. No fuss no muss. I like to make tomato sauce and let it sit for about 4 hours so that’s all the planning you really have to do. Very little prep with very few ingredients and you have a delicious dinner. Summer in a bowl. Enjoy!

Can make tomato sauce in the morning let it sit in fridge all day –take out bring to room temperature -cook past and there you go – delicious light dinner.

Ingredients:

4 pints small cherry or grape tomatoes — you can use different colors or all the same color–halved

1/2 cup Good Olive Oil

6 cloves garlic minced — app. 2 Tablespoons

Fresh Basil — I used a small package from grocery store but probably 15 Basil leaves — this is approximate — I use a kitchen scissor and snip it up into small pieces– you can roughly chop as well

1/2 teaspoon crushed red pepper flakes — more or less depending on your own individual relationship with crushed red pepper flakes

1 teaspoon kosher salt — and more to taste if necessary

1/2 teaspoon freshly ground black pepper

1 pound angel hair pasta

Grated Parmesan cheese — for serving

Directions:

 

In a large bowl combine the tomatoes, 1/2 cup Olive Oil, garlic, basil, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cover with plastic wrap and let it sit out at room temperature for about 4 hours. After 4 hours taste for Salt and Pepper.

When you’re ready to serve, cook up pasta according to box directions for al dente and be careful because angel hair cooks up very fast. Drain the pasta well and add to the bowl with the tomatoes. If you’d like you can add more basil and if you’d like you can add cheese to the bowl . I like to add cheese at the table individually. Use tongs to mix and get oil all over the pasta you’ll need a rather large bowl.

Enjoy! and this recipe can easily be cut in 1/2 but we like cold pasta for lunch so it makes for great leftovers.

 

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Goat Cheese Appetizer with Hot Honey, Fig and Pistachios

Posted on July 22, 2025 | Leave a comment

This recipe came to me via my friend Leslie and I just had to make it -she doesn’t use the fig but I just had to since we love the flavor. This is simple to make requiring very few ingredients (4 simple ingredients) and takes about 5 minutes to make!

Enjoy!

Ingredients:

Goat Cheese Log — there are large and small ones buy the size you’ll need this recipe is based on the 11 oz. log but you can eyeball the ingredients if not right

1/4 cup shelled roasted pistachios readily available — chopped ( use a mini processor)

2 tablespoons Hot Honey — I used a mild hot honey because you gotta know your crowd — if no hot honey you can use regular honey but the hot honey adds a lot of zing

1 tablespoon fig spread (Dalmatia brand is wonderful) –or fig jam

crackers/bread for serving rosemary crackers are good or cranberry nut crackers or any kind of crackers you prefer

apple slices would also be nice — to spread goat cheese on

Directions:

On a small plate, spread out the chopped pistachios, roll goat cheese on the pistachios to coat top and sides ( works well on room temp. goat cheese –nuts will stick better) cover tops and sides with nuts —

Drizzle hot honey over cheese log

In a microwave safe dish, add the fig spread heat for 10 seconds. Drizzle over the cheese log.

Serve at room temperature with crackers and whatever else you’d like to serve with

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Fresh Basil Pesto

Posted on July 20, 2025 | Leave a comment
photo 2 (6) Chicken and Pesto on the Grill
photo 2 (8) Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011.  This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Enjoy!

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes
DSCN3588 Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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