Cuisine: Side dish
Red, White & Blue Potato Salad
I catered an event for 100 people. I was asked to make potato salad. Making potato salad makes me nervous! People are very particular about their potato salad and making it for 100 is tricky. I used 3 kinds of potatoes - red, purple and white. I did this so I did not have to peel them (all 16 pounds!). Fortunately, I had the foresight to boil the purple ones separately. They would have turned the entire dish a grayish / blueish tinge. I scaled the recipe down for you! This is a very simple and basic recipe, but it ended up being a big hit.
By - Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Freekeh Salad with Apricots, Grilled Halloumi & Zucchini
Freekeh Salad with Apricots, Grilled Halloumi & Zucchini is a delicious and healthy salad that is perfect for a summer meal. Freekeh is a whole grain that is high in fiber and protein, and it has a nutty flavor that pairs well with grilled zucchini and halloumi cheese. The apricots add a touch of sweetness, and the scallions, pistachios, and parsley provide additional flavor and texture.
The salad is easy to make and can be customized to your liking. If you don't have halloumi cheese, you can substitute feta or another type of salty cheese. You can also add other vegetables to the salad, such as tomatoes, cucumbers, or peppers.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 - 8 Servings
Zucchini Patties
These zucchini patties are really latkes. There was a restaurant in Pasadena called Hamburger Hamlet. One of their most popular appetizers was called Zucchini Zircles, fried with Italian herbed breadcrumbs served with tangy apricot sauce, chipotle salsa and ranch dressing. The Apricot dipping sauce, is divine.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Snap Pea, Radish, Basil and Ricotta Salata Salad
This is a wonderful, crunchy salad which uses Ricotta Salata. It's one of Italy's most unusual sheep's milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese Ricotta_salataa dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Summer Tomato and Corn Salad with Basil
This Summer Tomato and Corn Salad with Basil is a quick summer salad, that's fresh & easy.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Spicy Corn Medallions
Spicy Corn Medallions is definitely my favorite way to eat corn. The spicy cayenne marries the sweetness of the corn and the tang of the lime juice. Please note – when slicing the corn into medallions, be very careful not to slice your fingers! It is easiest with a cleaver.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Grilled Corn with Queso Fresco, Lime & Chili
Try this classic Mexican Grilled Corn with Queso Fresco, Lime & Chili for your next backyard BBQ. Queso Fresco is a creamy, soft, and mild un-aged white Miexican cheese.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Broccoli & Chickpea Salad
I have to say, this Broccoli & Chickpea Salad is really delicious. It would be great to pack in your lunch and it will last a few days in the refrigerator. It's very light and extremely healthy! If only you could pack this in your kid's lunch.....
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Carrot and Radish Salad
This Carrot and Radish Salad is very light, crisp, and refreshing. This salad also has the benefits of having anti-cancer and anti-inflammatory properties.
- Prep: 10 mins
- Yields: 4 Servings
Fagioli Al Uccelletto “Tuscan Baked Beans”
These are the beans I served with the Italian-Style Slow-Roasted Pork Roast with Oranges & Onions . They go perfectly with it. You can use canned beans instead of soaking the beans overnight, if you want to make it easier. These beans are a typical dish from Tuscany, particularly in the Florence area.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 8 Servings
