Category Archives: Vegetarian

Broccoli & Grape Pasta Salad

Broccoli and grapes. First time I heard of this combination was this past weekend. A friend of mine made some for a cookout we were both going to. I was pretty skeptical. I was thinking to myself, there is no way that this could possibly be good. I tried and it was pretty dang good. I was surprised. So, of course, I had to make my own version.

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Cook pasta according to package directions. Al dente. I usually do about a minute less than what the package says for ‘al dente’ because I’m a rebel.

While waiting on water to boil, cook your bacon. I like to slice it up before I cook it, instead of trying to crumble it up later and getting my hands greasy.

You can also completely skip the bacon if you’re a vegetarian or cook the bacon, but serve it on the side if you are feeding a crowd. Give people the option to bacon their pasta salad!

Once you’ve got your bacon going, start chopping up the broccoli, celery, & onion. I used 1 small head of broccoli, 1 celery stalk, and a few thin slices of red onion.

Chop up the broccoli real small. Finely dice the onion & celery. 

Now would also be a good time to rinse your grapes.

Drain pasta and allow to cool. Set aside bacon on a paper towel.

Whisk together mayonnaise, red wine vinegar, sugar, salt, & ground black pepper.

Once the pasta has cooled, mix everything together in a large bowl. Throw in remaining sunflower seeds, if using. Using a wooden spoon, gently fold ingredients until well combined.

Cover with plastic wrap and allow to chill for a few hours before serving

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This makes a great side dish for a picnic or potluck, or you can eat it straight up by itself. I won’t judge you.

This recipe can be easily doubled if you are feeding a large crowd. I always tend to make smaller recipes since I am only feeding two people and only one of us will eat leftovers.

Broccoli Grape Pasta Salad
Serves 4
Broccoli & Red Grapes combined in a pasta salad
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup red grapes; washed
  2. 1/2 pound broccoli; chopped
  3. 4 oz bowtie pasta; cooked according to package
  4. 1 stalk celery; finely diced
  5. 1/4 cup red onion; finely diced
  6. 1/2 cup mayonnaise
  7. 1 TBS sugar
  8. 2 TBS red wine vinegar
  9. 1/2 tsp salt; more or less to taste
  10. fresh ground black pepper; to taste
  11. 1/2 cup sunflower seeds; optional
  12. 4 slices bacon; optional
Instructions
  1. Cook bowtie pasta according to package. Drain & set aside until cooled.
  2. Slice bacon and cook until crispy. Drained on paper towels and set aside. (If using)
  3. Chop Broccoli into small pieces.
  4. Finely dice celery & red onion.
  5. Whisk together mayonnaise, sugar, vinegar, salt, & pepper.
  6. Gently combine all ingredients in a large bowl, including the remaining sunflower seeds if using.
  7. Cover with plastic wrap & chill for 3-4 hours before serving.
Notes
  1. Recipe can be doubled if feeding a large crowd.
http://overtherange.org/

Strawberry Spinach Wraps

I don’t know if you guys have noticed, but I have an obsession with strawberries. I promise that not all of my recipes will include those cute, little red berries.. Just most of them. These wraps are inspired by a recipe by the Pioneer Woman that I stumbled upon last year and over time, I’ve kinda made it my own.

Its not really a recipe, its just putting things together and wrapping them up in a tortilla. Sometimes I skip the tortilla and eat this as a salad.

I use cashews for this, but you could use pecan or even walnuts. I just happen to always have cashews, so that’s what I use. I think toasted pecans or candied walnuts would be better in this if I were being honest.

I use goat cheese and you can use whatever cheese your little heart desires.

Its kinda whatever you feel like.

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Slice up a bit of a red onion real thin. Thin as you can slice it. Don’t really need much. You can save the rest of the onion in the fridge in a baggy for up to a week for other things.

Slice and quarter 4 – 5 strawberries. Don’t forget to clean those bad boys. Nobody likes dirt in their food.

Boil your eggs. One egg half per wrap is a good.

Crumble your goat cheese. As much as you want.

Cook your chicken however you want to cook it. Leftover chicken breasts would be perfect for this. I used fake chicken, so I just followed the instructions on the package.

The dressing for this, really brightens up the whole thing. A citrus balsamic vinaigrette. Its real easy to make and you can make it ahead of time and it will last for a couple of days in the fridge, too. Just put all the ingredients in a jar and shake the heck out of it, but if you want to get fancy you can put it in a food processor… But really though, I ain’t got time for that.

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Heat up your tortillas. I used cheddar jalapeno flavored tortillas because I like flavor in my life, but please feel free to use whatever flavor or not flavor you want to use.

Lay down that baby spinach and evenly distribute the rest of the ingredients amongst the tortillas. Don’t drizzle on the dressing until the very end. I used about 2 tablespoons per wrap. Wrap ’em up!

I’m not very good at wrapping wraps or burritos. So, don’t come here for that sort of instruction. No matter how many videos I watch on wrapping burritos, I just can’t get it. Chipotle will never hire me at this rate.

Strawberry Spinach Wraps
Yields 2
Strawberry Spinach Wrap that can be made into a tortilla or eaten as a salad.
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Prep Time
15 min
Cook Time
15 min
Total Time
35 min
Prep Time
15 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 6oz chicken; cubed (or faux chicken)
  2. 4 - 5 strawberries; hulled and quartered
  3. 1 bag baby spinach leaves
  4. 1/8 cup cashews, pecans, or candied walnuts
  5. 1 oz goat cheese; crumbled
  6. A few thin slices of red onion - more or less to taste
  7. 1 hard boiled eggs; roughly chopped
  8. 2 burrito-sized tortillas
For the dressing
  1. 1/2 cup extra virgin olive oil
  2. 1/4 cup orange juice
  3. 1/4 cup balsamic vinegar
  4. 1 tsp orange zest
  5. 1/4 tsp salt
  6. 1 tsp dijon mustard
Instructions
  1. Cook your chicken as desired - baked, fried, grilled, etc. Cut into bite sized pieces.
  2. Hull strawberries and cut into quarters.
  3. Thinly slice red onion.
Make dressing
  1. Whisk together olive oil, orange juice, vinegar, dijon, salt & zest. Use a food processor if desired or place into a jar with a tight-fitting lid and shake vigorously until ingredients are blended together. Place into refrigerator until ready to use.
  2. Heat tortillas according to package directions.
  3. Fill tortillas with remaining ingredients and drizzle on dressing. Do not over fill. Wrap it all up.
  4. If not using tortillas, mix ingredients in a large bowl, but do not add in dressing until ready to serve.
Notes
  1. Citrus balsamic dressing can be made ahead of time.
  2. Leftover onion can be placed in an airtight container for up to a week.
  3. You can make as many or as little wraps as you want, just increase or decrease the ingredients to meet your hunger needs.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
http://overtherange.org/

Herbed Potato Salad

Nothing says summer picnic food like potato salad. A couple of months ago while I was at Pimlico, I had the best potato salad on the planet and I went on a mission to recreate that party in my mouth.

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Start out with some potatoes. Cleaned, cut, & quarted. I used Yukon Gold potatoes and leave the peel on because I’m lazy. You can use regular potatoes, but you will want to peel those. Boil ’em for about 20 minutes.

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Chop up everything else while your potatoes are boiling. Celery, green onions, parsley, dill, garlic. You will also need the zest of one lemon (You can juice it and save the juice for something else).

This is optional, but if you wanted to add in two hardboiled eggs (You totally do), go ahead and also get that started while the potatoes are boiling.

After the potatoes have cooked, drain them into a colander and then place them into a large bowl. Toss in some white vinegar, a lot of salt, yellow mustard, black pepper, & mayonnaise. Also, go ahead and throw in everything else from earlier. Now give it a good mix until everything is well blended.

Cover the bowl with saran wrap and place it in the fridge for a few hours and up to overnight. It tastes better the longer it chills. But that’s it!

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Herbed Potato Salad
Serves 4
Creamy, herbed potato salad
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 1.5 pounds potatoes
  2. 1 celery stalk; diced
  3. 2 green onions; thinly sliced
  4. 2 tbs fresh parsley; chopped
  5. 1 tbs fresh dill; chopped
  6. 1 - 2 cloves garlic; minced
  7. Zest of 1 lemon
  8. 1 tsp yellow mustard
  9. salt & pepper (lots of salt, please!)
  10. 1.5 tbs White Vinegar
  11. 1/2 cup mayonnaise (or more)
  12. 2 hardboiled eggs (optional)
Instructions
  1. Clean, Cut, & Quarter Potatoes. Bring to boil in a large pot of water. Boil for 20 minutes or until easily pierced with a fork.
  2. If you are going to add in the hardboiled eggs, get that started now.
  3. Dice celery stalk.
  4. Thinly slice scallions.
  5. Peel garlic and finely chop.
  6. Roughly chop the parsley & dill.
  7. Zest the lemon with a microplane grater.
  8. Drain potatoes in a colander.
  9. Transfer to a large bowl.
  10. Combine all ingredients.
  11. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
Notes
  1. The longer this sits in the fridge the better it tastes. Also, this recipe can be easily doubled for a larger group.
http://overtherange.org/