Fun Friday: Food Edition

 Welcome June 1! Today is the start of something amazing…. (At least I would like to think so!) That means summer is officially right around the corner. When summer hits, my appetite seems to disappear. So, here are filling recipes for your summer pallet!

Green Bean and Whole-grain Penne Salad
Green Bean and Whole-grain Penne Salad Recipe
  • 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
  • 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
  • 1/2 cup mayonnaise
  • About 1/3 lb. Roquefort cheese
  • 2 tablespoons red wine vinegar
  • 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
  • 5 crisply cooked thick slices bacon, crumbled
  • 1/2 teaspoon freshly ground black pepper


  1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
  2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
  3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
  4. Note: Nutritional analysis is per 1-cup serving.

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

Baked Potato Salad

Baked Potato SaladPreparation time : 50 mins. | Serves 6 personsThis baked potato salad looks like baked potato casserole but it tastes different due to dressing of mayo, cream and yogurt. You may also add cooked meat to make it more tasty and rich but I like this salad with vegetables only.
4 medium size potatoes 4-5 green onions (chopped diagonally) 2 green capsicums (chopped) 3-4 green chilies (chopped) 1 cup fresh cream 1/2 cup yogurt (drained) 1/3 cup mayonnaise 1 tsp Tabasco 1 tbsp sugar Salt to taste 2 hard cooked eggs (sliced) 1 tsp paprika
1. Boil potatoes for just 20 mins. so that they would not become completely soft, then peel and cut into large pieces. 2. To prepare dressing combine fresh cream, mayonnaise, yogurt, tabasco, paprika, salt and sugar in a large mixing bowl. 3. Take a greased baking pan of suitable size and one by one make layers of capsicums and boiled eggs. Pour the dressing onto the veggies and put pieces boiled potatoes over the layers and sprinkle spring onions and green chilies onto the top. Place the pan in oven for just 20 mins. at 350 degrees F.

Roasted Chicken and Bow Tie Pasta Salad
Roasted Chicken and Bow Tie Pasta Salad Recipe
  • 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
  • 1/3 cup fresh orange juice $
    Click to see savings

  • 1/4 cup fresh lemon juice
  • 2 tablespoons extravirgin olive oil $
    Click to see savings

  • 1 tablespoon stone-ground mustard
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons rice vinegar
  • 2 cups shredded cooked chicken breast (about 2 breasts)
  • 1 1/2 cups seedless red grapes, halved
  • 1 cup thin diagonally cut celery
  • 1/3 cup finely chopped red onion
  • 1/3 cup coarsely chopped walnuts, toasted
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley


  1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
  2. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
Creamy Yogurt Fresh Fruit Salad
This is an easy side dish that you can throw together right before dinner . . . one of the saddest things about summer ending is that you don’t have access to as many delicious fruits; thankfully this salad can be adapted to whatever fruit is in season.
2 cups strawberries, sliced 2 fresh peaches, sliced 2 bananas, sliced 2 cups grapes 1 (8 oz) container of plain or vanilla yogurt 2 teaspoons lemon juice 1 teaspoon sugar 1/2 teaspoon vanilla extract lime juice
Mix together the fruit in a large bowl. Mix in about 3 Tablespoons of lime juice to keep the fruit from going brown (plus it adds great flavor!). In a small bowl, mix together yogurt, lemon juice, sugar, and vanilla. You can either serve the yogurt mix to the side of the fruit (and use it as a dip) or mix it right in with the fruit to make a salad (as I did in the picture). Both ways are yummy!
**Some of my other favorite fruits to use are blueberries, kiwis, cantelope, and pineapple. You really can use whatever fruit you want!
Taco Salad

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese
  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

-Denea Duran


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