This creamy tortellini based pasta salad is a perfect all-in-one Summer meal. Featuring cheese-stuffed tortellini, crisp crumbled bacon, leafy pieces of fresh romaine lettuce, and sliced grape tomatoes– everything’s tossed in a rich, creamy dressing before being chilled and serve cold. It’s light, yet it’s filling. It’s fresh and yet also refreshing. This BLT Tortellini Salad is the perfect side to any backyard get together but it stands on it’s own two feet just as well for a solid lunch or a light supper.
While a few simple alterations and ingredient swaps could have this Spinach, White Cheddar, Apple Salad showing up in it’s Fall Sunday best, this version still says Spring to me– so that’s what I’m rolling with. Crisp, sliced apples, walnuts, berries, and shredded sharp white cheddar on a bed of fresh baby spinach. A homemade honey vinaigrette is drizzled over top and it’s all lovingly tossed together at the supper table into a complete meal in your salad bowl.
Spring is here, most days at least. And now that the weather’s getting warmer it’s one of my favorite seasons– picnic season! What re your picnic staples? One of mine Is almost always a good, hearty chicken salad sandwich recipe. I love taking my kids to a local park and watching them climb the ancient magnolias and run around and just be boys enjoying the fresh air and soaking in the sunshine. I also love being prepared for them falling out on the family blanket and after they’ve exhausted themselves and declaring how hungry they are, having an easy lunch on hand. Hello, Tex Mex Chicken Salad sandwiches.
The youngest son has eaten ‘salad’ since almost the first day he could eat table food. And by salad, I meant plain chopped lettuce devoid of any fixin’s or toppings, or dressing of any kind. In the years since, his love for lettuce in a bowl has only grown and if it’s on a bed of green leaves, he’s game to try it. Thankfully, since he’s regressed with almost all other green veggies. More on that another day.
Usually, I’d argue that this dish makes a perfect salad for Summer, whether it’s as a side dish or a meal itself. And it does. But when it’s unseasonably warm weather-wise on the home front and were less than two weeks away from Christmas, I’m not going to rant or rave. I mean I can’t actually do anything about it, so why not just go with it?
Do you have a Mexican food stand at your local Farmers Market? Or a local food truck claiming authentic Mexican street fare? If the answer is yes to either of these, then you’ve probably come across this dish before. If not, you’re in for a treat.
The name literally means ‘toasted’ corn.
And it’s the smokey, sweet, spicy, and tangy off the cob cousin of elote (creamy, cheese coated corn on the cob), and it’s packin all those same feisty flavors. So, it does not disappoint.
Were just loving all these de-constructed versions of things recently, aren’t you? Convenience is priceless.
Even better this corn salad can be served hot or cold, so it’s perfect for a toasty, comforting side dish in the Winter months, and also easily adaptable for a cold corn salad to bring to any Summer barbecue.
Esquites ( Mexican Corn Salad )
2 tbsp butter
2 cans corn, drained or 4 ears fresh corn cut off cob
1/2 jalapeno, seeded and diced
3 tbsp mayonnaise
1 clove of garlic, minced
2 green onions, thinly sliced
1 handful of fresh cilantro, roughly chopped
1 lime, juiced
2 tbsp Cojita cheese, finely crumbled (or shredded Mexican blend cheese)
1/8 tsp chili powder, to taste
1 ripe avocado, peeled and diced (optional)
- In a large skillet, over medium-high heat, melt the butter.
2. Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
3. Stir in the jalapeno and remove the skillet from heat.
4. Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
5. Gently stir everything together just until evenly incorporated.
6. Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.
We’re interrupting our regularly scheduled program. Ice Cream/Frozen Treat Week ( # 2 ) will return bright and early Monday morning. Until then, we’re going to leave you with these snack-tactic cucumber recipe. You’re not gonna want to miss it.
This quick and easy recipe makes the perfect summer side salad. Seriously. Even better? It only uses a few simple ingredients, but it’s chock full of crispy, crunchy cucumbers and packs a ton of flavor with just the right amount of kick. It’s a great addition to any end of summer bash.
Asian Cucumber Salad
2 English cucumbers, finely sliced
3/4 cup rice wine vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
3 cloves minced garlic
1 teaspoon sesame oil
dash of red pepper flakes
1-2 tbsp sesame seeds
- In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the slo Ed cucumbers, tossing to coat. Let the cucumbers ‘marinate’, chilled, for about an hour.
- Before serving, sprinkle sesame seeds over top. Serve chilled, but the longer these sit they will eventually turn into Asian-flavored pickles 😉 We make sure to use them within 24 hours.
I always find myself trying to keep things simple in the summer time. Maybe it’s the way everything seems to slow down, and for the most part, take a more leisurely pace. Of course, that could just be the heat. Or the fact that all the kids are home, and for people who don’t drive they sure do make a lot of plans to go all over the county, and everything takes us twice as long to get our little butts around to doing. And that we essentially throw our traditional school year schedules out the window. So yeah, summer meals. I’m in no rush, but everybody’s still got to eat.
In the evening’s, I’d much rather be sitting around outside with a good book, their play and laughter the perfect back ground music, than inside in the kitchen.
That’s where asparagus enters into our meal-time picture. Grilled with a little oil, salt, and pepper, asparagus makes for a simple summer side dish. Top that beautiful grilled green bounty with your favorite caesar dressing, croutons, and some shredded Parmesan cheese, and you’ve got a perfect meatless meal that’s filling without weighing you down, and ready in a breeze. Serve stalks as is, or chop them into quarters for a more traditional, ‘tossed-salad’ type dish.
Grilled Caesar Asparagus
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste
2 tablespoons parmigiano reggiano (parmesan), grated
fresh cracked black pepper to taste
Homemade Caesar Salad Dressing
shredded parmesan cheese
1. Toss the asparagus spears in the oil, salt and pepper them, to taste, and grill them over medium-high heat (turning once or twice) until crisp-tender and slightly charred.
2. Serve topped with the caesar dressing of your choice, croutons, Parmesan cheese, and another round of fresh cracked black pepper to taste. Enjoy!
Do you ever find yourself perusing Pinterest, or Facebook, or even sitting in a lobby flipping through a copy of Taste of Home only to see yet another salad ‘meal’ recipe and just keep flipping (or scrolling) because you just know either you’ll be the only one who likes it or it’s got a 50/50 shot at best? I can’t tell you how many times this has been me. If it’s been you too, then this is the salad recipe for you. This salad and dressing are packing the protein and the dressing is so yummy they’re not even gonna guess it’s got a good for em base.
Let the little bit of spice give ’em a kick in the pants. After all hasn’t Mom always told you to eat your greens? They’re good for you. Geez! Sorry. Seriously, sorry. Sometimes the mom in me just comes waltzing right on out and into my conversations. There’s really no stopping it. But back to topic. Healthy AND tasty.
This is a salad for the people. The people who love salad. The people who suffer through salad. And especially the people who take one look at a salad and stick there nose up in the air because a salad can’t possibly be a satisfying meal.
Give it a try, and tell me if it doesn’t leave em asking for more 🙂 Top it with tortilla strips or a few crushed tortilla chips for that crunchy piese de résistance. And then try to hide the smirk while you politely refrain from telling them ‘I told you so’. Nope, scratch that. You can totally smirk.
Southwestern Pepper Jack Salad with Creamy Avocado Salsa Dressing
For the Southwest Salad
1 head romaine lettuce, roughly chopped
1 cup of drained can corn or thawed frozen corn
1 red bell pepper, diced
1 cup diced roma tomatoes
1 (15 oz.) can black beans, rinsed and drained
1/3 cup sunflower seeds
1/2 cup grated pepper jack cheese, or more to taste
crispy tortilla strips or tortilla chips
For the Creamy Avocado Salsa Dressing
1 small avocado, peeled and sliced
1 small jalapeno, seeded, de-veined and roughly chopped, optional
1 tbsp minced garlic
1/4 cup loosely packed cilantro
1/4 cup Greek yogurt
1/4 cup mild or medium salsa
1/4 cup milk
2 tbsp olive oil
1/2 tsp sugar
juice from 1 lime
1/4 tsp salt
1/4- 1/2 tsp cumin
1/8 teaspoon pepper
1/8 teaspoon smoked paprika
tiniest of dashes of cayenne pepper, optional
1. Add all of the Creamy Avocado Salad Dressing ingredients to a blender or food processor and blend until smooth, scraping the sides down as needed. If using it, add in the cayenne pepper before adding additional salt and pepper to taste. If your dressing is too thick, then add in a little extra milk and stir until you’re reached the desired consistency. Chill in the refrigerator until ready to use.
2. Add salad ingredients to a large bowl, except for the tortilla strips/chips, and toss to combine.
3. Toss the salad with the desired amount of dressing or drizzle dressing over individual servings, especially if you’re not planning to polish off the entire salad in one meal.
4. Garnish the salad, or servings, with tortilla strips, or tortilla chips and freshly cracked salt and pepper.
Are your hungry, hungry omnivores still looking for more protein and/or a denser dish? Serve it topped with grilled chicken strips and they’ll love it.
recipe adapted from Carlsbad Cravings
So it’s become apparent, undeniably apparent at this point, that the youngest son does not like dinner. We’ve verified that he likes food. He eats every other meal. He will be for food between his afternoon snack and dinner. But no matter what you put on his plate at dinner time he will insist he doesn’t like it, or that he’s full. The older sons enjoy fighting over his leftovers. While at any other meal, even if not happily or even willingly, he will eat his veggies, this whole dinner time protest thing has left me struggling to find new ways to re-present some of his A.M. Favorites.
All the sons, and I do mean ALL have inherited there Daddy’s sweet tooth. Even the hubs is a picky veggie eater, but I figured if I knew him then anything, no matter how ‘good’ for you, in the guise of something sweet would be a surprising hit. And I know our little apples didn’t fall for from the paternal tree. So, this is what I came up with. Totally tasty, with some ‘tiny trees’ as they’re known around these parts tossed with some farm fresh fruit, and a sweet (but good for you!) yogurt-based ‘dressing’.
My game must still be good, because the sons all ate it, and I watched the hubs as he kept eating bite after bite, talking in between about how he doesn’t even like broccoli or strawberries, but he just couldn’t stop eating it.
Sweet Broccoli Strawberry Salad
4 cups of fresh, chopped broccoli florets
2 cups of chopped fresh strawberries
¼ cup of chopped pecans
1/3 cup of goat cheese, crumbled
5 oz plain Greek yogurt
2-4 tsp maple syrup or honey, to taste
1 tsp lemon juice
salt, to taste
½ tbsp poppy seeds
1. Combine the broccoli, strawberries, cheese, and pecans in a large mixing bowl.
2. In a small bowl, mix the yogurt, maple syrup or honey, and lemon juice, stirring until everything’s evenly incorporated.
3. Fold the dressing into the broccoli and strawberry mixture until all the fruit and veggies are evenly coated.
4. Add some salt and the poppy seeds and stir them in.
5. Refrigerate until ready to serve. I also like to omit the pecans and instead garnish with slivered almonds.
recipe adapted from Will Cook For Smiles