Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog. 

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

 

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2  teaspoon onion powder 

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.

 

 

Tomato & Pesto Tart

Garden ripe tomatoes and basil + last Sunday's edition of The Kitchen on the Food Network were the inspiration for this yummy tart that can be served as an appetizer or side dish. I made just a few adjustments to the recipe prepared by Sunny Anderson. She used a store bought crust; I made my own (even an no-roll oil crust would work). Purchased pesto or any pesto recipe would work but I like the addition of thyme that she added; she actually used almonds as the nut in the pesto but I opted for a combo of pine nuts and walnuts that I toasted.

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the sides; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
   
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
   
   
   
   
   
   
   
   
   
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
   
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
   
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
    

Recipe without photos . . .

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the side; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

Hummus with Meat All Over It

We are hummus fans so when I saw Molly Yeh making Hummus with Meat All Over It last weekend on Food Network, I knew this was a recipe I had to try. However, she used ground beef while I used sausage. I omitted her pomegranate seed garnish and instead sautéed some yellow peppers along with the onions—they added both color and flavor.
Lately I've tried several new recipes that I've deemed okay but they didn't really meet my expectations (and consequently was added to this blog). However, THIS RECIPE, with it's flavorful combination of spices, EXCEEDED MY EXPECTATION as did Molly's recipe for Whole Wheat Pitas that I served with this dish. 

Hummus with Meat All Over It       6 to 8 servings
1 lb. ground pork sausage + 2 tablespoon oil but only if needed
1 large onion, finely chopped
1 yellow, red or orange pepper, finely chopped
Kosher salt
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon coarsely ground black pepper
2 cups hummus -- I used our recipe for Smooth & Creamy Hummus
1/4 cup toasted pine nuts
Chopped fresh parsley, for garnish

1. Heat a large cast iron skillet on medium-high heat. Add the sausage and break it up into small pieces as it begins to cook. Add the onions and peppers, and cook until sausage is cooked through and onions and peppers are tender; after several minutes of cooking, add  the seasonings (salt, cumin, cinnamon, paprika, allspice and black pepper). Taste and add additional seasonings as desired.
   
   
   
   
2. Swirl the hummus into a large serving bowl, creating a slight ridge at the top of the bowl . . . or divide hummus among individual bowls.
   
   
   
3. Top hummus with sausage mixture; sprinkle with pine nuts and parsley. 
   
4. Serve with Whole Wheat Pitas, using piece of the pita to scoop up bites of both hummus and sausage mixture. 
   

Recipe without photos . . .

Hummus with Meat All Over It       6 to 8 servings

1 lb. ground pork sausage + 2 tablespoon oil but only if needed
1 large onion, finely chopped
1 yellow, red or orange pepper, finely chopped
Kosher salt
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon coarsely ground black pepper
2 cups hummus -- I used our recipe for Smooth & Creamy Hummus
1/4 cup toasted pine nuts
Chopped fresh parsley, for garnish

1. Heat a large cast iron skillet on medium-high heat. Add the sausage and break it up into small pieces as it begins to cook. Add the onions and peppers, and cook until sausage is cooked through and onions and peppers are tender; after several minutes of cooking, add  the seasonings (salt, cumin, cinnamon, paprika, allspice and black pepper). Taste and add additional seasonings as desired.
2. Swirl the hummus into a large serving bowl, creating a slight ridge at the top of the bowl . . . or divide hummus among individual bowls.
3. Top hummus with sausage mixture; sprinkle with pine nuts and parsley.
4. Serve with Whole Wheat Pitas, using piece of the pita to scoop up bites of both hummus and sausage mixture. . 

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette

Fresh beets from Ted Sexton's fall garden pair deliciously with blue cheese, toasted pine nuts and Apple Cider Vinaigrette. Another wonderful reason I LOVE fall!

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette      

8 servings

4 medium beets (1 1/2 pounds total), scrubbed & trimmed but with about 1” of rthe root intact, unpeeled

About 1/4 cup Apple Cider Vinaigrette (recipe follows)

2 tablespoons finely chopped fresh parsley

8 handfuls mixed salad greens

1/2 cup crumbled blue cheese

1/2 cup toasted pine nuts (spread out on tray and bake @ 350° for 5 to 8 minutes until golden brown -- watch carefully)

1. Preheat oven to 450°.
2. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes.
   
3. Let cool. Rub beets with paper towels to remove skins and cut into cubes. 

4. Toss beets with about /4 cup Apple Cider Vinaigrette and parsley and allow to marinate if time allows.
   
5. Fill a platter (or individual salad plates if preferred) with salad greens.
6. Top greens with marinated beets, blue cheese and toasted pine nuts.
   
7. Add enough Apple Cider Vinaigrette to coat salad greens . . . or pass the salad dressing if preferred. 

Apple Cider Vinaigrette

1/4 cup apple cider

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons agave syrup

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1 1/2 tablespoons minced onions

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
   
2. Gradually add oil, stirring constantly with a whisk.
   
3. Stir in minced onions and refrigerate until ready to use.
   

Recipe without photos . . .

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette      

8 servings 

4 medium beets (1 1/2 pounds total), scrubbed & trimmed but with about 1” of rthe root intact, unpeeled

About 1/4 cup Apple Cider Vinaigrette (recipe follows)

2 tablespoons finely chopped fresh parsley

8 handfuls mixed salad greens

1/2 cup crumbled blue cheese

1/2 cup toasted pine nuts  (spread out on tray and bake @ 350° for 5 to 8 minutes until golden brown -- watch carefully)

1. Preheat oven to 450°.
2. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes.
3. Let cool. Rub beets with paper towels to remove skins and cut into cubes. 

4. Toss beets with about /4 cup Apple Cider Vinaigrette and parsley and allow to marinate if time allows.
5. Fill a platter (or individual salad plates if preferred) with salad greens.
6. Top greens with marinated beets, blue cheese and toasted pine nuts.
7. Add enough Apple Cider Vinaigrette to coat salad greens . . . or pass the salad dressing if preferred. 

Apple Cider Vinaigrette 

1/4 cup apple cider 

1/4 cup white wine vinegar 

1 tablespoon Dijon mustard 

2 tablespoons agave syrup 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1/2 cup canola oil 

1 1/2 tablespoons minced onions 

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Gradually add oil, stirring constantly with a whisk.
3. Stir in minced onions and refrigerate until ready to use.

Pesto & Pizza

     I remember growing up on the farm – there was a specific day for laundry, another for ironing; those tasks each took most of a day. As I’ve said before this is my herb and spice week – one day for drying, the next for preparing vinegars, oils and butters and, that means today is pesto day. Seems like my past is coming back to haunt me but at least I can just throw the clothes in the washer and the dryer these days!

    Barry went to the Elk’s for dinner with the guys tonight so I used the freshly make pesto to make an individual pizza – somewhat reminiscent of Margerita Pizza. I like it extra crispy and lightly caramelized so I bake it a little longer than prescribed. Recipes for the pesto, pizza and pizza dough follow.

Homemade Basil Pesto

4 tablespoons pine nuts (or use all or part walnuts)

1 1/2 tablespoons diced garlic (about 4 large cloves)

2 1/2 cups fresh basil leaves, packed (remove stems & any sections that might have gone to seed); could also throw in a little parsley if desired

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Squeeze or two of lemon (to help retain bright green color)

3/4 cups olive oil

1/2 cup freshly grated Parmesan

1.  Place the  pine nuts, walnuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.

2.  Add the basil leaves, salt, and pepper + a squeeze of two of lemon.

3.  With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.

4.  Add the Parmesan and puree for a minute.

5.  Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I like to put in muffin tins that have been fitted with foil cupcake papers. Cover the muffin tin pan with foil and freeze; when pesto is solid, remove from pans and pop into a freezer bag. For smaller amounts, use ice cube trays.)

I double the batch and it yielded 9 standard muffin tins full of pesto.

Uses for Basil Pesto:

·   Add it to mayo for a delicious sandwich spread.

·   Brush it on slices of French bread (wrap in foil & bake @ 350° for 20 to 30 min.) or halved tomatoes and then grill or broil.

·   Slather it on corn on the cob and then grill (suggestion from Melissa Hoover Norman)

·   Add a little to pasta, soups, baked or mashed potatoes.

·   Use it to make the Pesto Pizza recipe that follows . . .

Pesto Pizza

Pre-baked thin pizza crust (can also be made from freshly made pizza dough)

Prepared pesto

Mozzarella, freshly grated from a block of cheese (or use fresh balls, cut into thin slices)

Thinly sliced tomatoes, blotted dry

Coarse salt & pepper

Olive oil

1.  Spread pre-baked pizza crust with a thin layer of pesto – spread to the edge.

Pre-baked crust has been spread with pesto; other ingredients are ready to be added.

2.  Sprinkle with grated Mozzarella, top with tomatoes, season with salt and pepper and drizzle with oil.

3.  Bake in a preheated oven according to directions with crust (see below).

Pizza is ready to be baked.

Pizza Dough

2 1/2 cups all-purpose flour (for whole wheat crust, substitute about 3/4 cup
white wheat flour) / more flour only if dough is sticky

1 tablespoon vegetable oil

1 tablespoon active dry yeast (equivalent to a ¼ oz. pkg.)

1 teaspoon salt

1 cup water @ 120°

1/2 teaspoon granulated sugar

1.  Combine flour, yeast, salt and sugar in mixing bowl; stir.

2.  Add vegetable oil and water. Mix together.

3.  Knead about 5 to 7 minutes; shape, put in oiled bowl (turn to oil top of dough) and let rise until double in volume (about 30 minutes).

4.  Punch down; divide into 2 equal pieces; shape into round balls.

5.  Let dough rest for 4 minutes. Roll out to approximately 12” diameter (or vary shape to fit preference). Spray pizza pan with non-stick vegetable cooking spray and wipe off excess or lightly coat pan with butter or margarine for a crispier crust.

6.  Place shaped dough on prepared pan and let rise up to about 10 minutes, or omit this rising for a crisper, thinner crust. 

7.  Add sauce & other topping and bake in 450 to 475° oven for 20 to 25 minutes. 

To pre-bake crust: 

1.  Prick crust with fork and bake in a preheated 425 to 450° oven for 5 to 8 minutes.  Let cool, then wrap and freeze up to 6 weeks. When ready to use, bring crust to room temperature. Add sauce, toppings and bake in preheated 450° oven for 10 to 15 minutes or until all toppings are hot and bubbly.  Cover edges with foil if edges become too brown. 

2.  Or, refrigerate pre-baked dough for a couple of days; remove from refrigerator 1 to 2 hours before using. 

Related Posts:
Make ours "thin & crispy" — Pizza Crust & a couple of our favorite toppings
Pepperoni Pizzaz Pizza