This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.
8 oz orzo or small pasta
1 lb langoustines, shrimp or bay shrimp cooked
4 c snap peas, cut into bite size pieces
1 lb asparagus, steamed and cut into small pieces
1/4 c olive oil
1/4 c minced chives
1 tbsp dijon
Zest and juice of one large lemon
Salt and pepper
Cook orzo according to package.
Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.
This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!
2 wholeBoneless, Skinless Chicken Breasts
2 stalkCelery, Thinly Sliced
1 wholeApple, Chopped
3/4 cupsDried Cranberries
3/4 c roastednuts
3/4 c Mayonnaise
1/4 c Sour Cream
Salt And Pepper, to taste
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.
Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.
Serve immediately. Store any leftovers in the refrigerator.
This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!
1 lb zuks, spiral cut
1 tsp salt
1/4 c Garlic Tahini Dressing
Espelette pepper or Aleppo
2 cloves garlic, minced
1/4 c tahini
1/4 c whole milk yogurt
2 tbsp lemon juice
1/2 tsp sea salt
Combine in a blender. And chill if not using right away.
Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.