We know that you think that we, being glitzy upright citizens of the shiny kingdom of FoodBloggery, spend our days in all manner of uppercrust hobnobbing, jetsetting, and elbowrubbing followed by luxurious evenings of sumptuous dining on Champagne, Caviar, and Filet Mignon. Continue reading
At the very least this dish proves that you can put just about anything you have on hand in Pasta Salad and wind up with a winner…even if it does sound vaguely like something MacGyver would make out of old snowblower parts.
Anyhoo, in this particular case we’d had quite a few odds ‘n ends lying around that we really wanted to eat – Sweet Chicken Apple Sausage, Farfalle, Radishes, etc. – but, though they sounded great individually, they didn’t really seem like they went together all that well until we struck upon the whole Pasta Salad idea. Continue reading
Giada recently had a deliciously different and simple salad on her show that needed only sliced fresh Mushrooms, shaved Parmesan, and a very simple Lemon Juice & Olive Oil dressing. It was so elegant and fresh tasting that we loved it right away, and leaving the Mushrooms raw gave it a lighter than air texture.
Of course it’s us, so we immediately began to think of ways that we could tweak it by adding a little of this or that. Julie right away struck upon the idea of adding Orecchiette pasta, White Beans, and some sweet little Green Peas to build it up a bit and our new favorite summer Pasta Salad was born.
We’ve probably made a thousand variations of this awesome sauce. This sauce is ridiculously easy to make and usually we just enjoy the vegetarian version with heavy doses of Parmesan Cheese. This time, however, we thought the addition of some richly flavorful Italian Sausage would make it nice and hearty and the Whole Wheat Pasta gave it a nice ‘bite’. Continue reading
This picture really needed a garnish – or something – but we think you can tell what you’re looking at, anyway. Creamy, Basil-y (Basil-esque? Basil-ish?), Shrimpy, Scallopy Parmesan goodness on Fettucine with fresh roasted Zucchini on the side (that is what you were thinking, right?). It’s like supermarket alfredo-from-a-tub on Fettucine only delicious, not at all crappy, and highly elevated. Continue reading