Zesty Carrot Salad

Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! 

Zesty Carrot Salad

Dressing

4 tablespoons olive oil 

3 tablespoons red wine vinegar 

1 tablespoon honey 

1 1/2 teaspoons Dijon mustard 

1/2 teaspoon+ curry powder  

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger 

Salad

About 3 to 4 cups shredded carrots

1 bunch sliced scallions (green onions - both white & green parts)

1/4 cup raisins

1/4 cup chopped parsley 

1/4 to 1/3 cup chopped toasted walnuts 

Kale, torn into small pieces and lightly salted 

1. Dressing: To a jar, add oil, vinegar, honey, Dijon, curry powder, garlic and ginger. Shake well. Taste and adjust seasonings as needed.
2. Salad: To a large bowl, add carrots, scallions, raisins, and parsley; toss to combine. Season salad with salt and pepper to taste. Add about half the dressing and toss. 
3. Arrange prepared kale on the edges of a platter. Add carrot salad to the center. 
4. When ready to serve, add walnuts to the top of the salad and drizzle the salad and kale with remaining dressing.
5. Salad keeps up to 5 days stored in an airtight container in the refrigerator.

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Eating Well's - Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower. The veggie steaks intrigued him as did the Romesco sauce. He had tried another Romesco sauce earlier but wasn't totally satisfied; this recipe is definitely a keeper; he has ideas for using the sauce as an accompaniment with several other dishes and has used it as a sandwich spread, too.
He cut the recipe in half -- for the full recipe go to Eating Well. Although this is a labor intensive recipe, it was yummy and quite satisfying. And it has staying power (satiety) as we were not hungry later on in the evening.

Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce 

1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
   
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
   
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
   
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
   
   
   
   
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
   
   
   
   
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.
    

Recipe without photos . . .
Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce
1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.

Bean Salsa Salad

I was one of the judges for the menu planning and tablescaping contest held at Abilene's Central Kansas Free Fair.  Alice Bathurst's menu and display centered around this tasty salad that she served with homemade chips. 
It will be one of the dishes I'm taking to the first K-State football tailgate. I'm taking tortilla scoops along for easy dipping. However, I'd serve it in lettuce cups for a dinner salad.
By the way—I let Barry have an advance sample and he wanted to eat it all. NOW!

Alice's winning entry @ Abilene's 2017 Central Kansas Free Fair.

Bean Salsa Salad  Makes 24 (1/4 cup) servings
1/3 cup lime juice
3 tablespoons olive oil
1 1/2 tablespoons red (or white) wine vinegar
1 teaspoon (kosher) salt
1/2 cup fresh cilantro, roughly chopped
1 (10 to 14.5 oz.) can diced tomatoes with green chilies (drained of excess liquid)
1 (16 oz.) pkg. frozen corn, thawed
1 (15.5 to 16 oz.) can black beans (drained & rinsed)
1 (15.5 to 16 oz.) can navy beans (drained & rinsed)

1. Mix all ingredients.
2. Chill.
3. Serve with homemade tortilla strips, tortilla dippers, or on lettuce cups.