Emeril's Macaroni Salad

courtesy Martha Stewart; from Everyday Food, July/August 2008

• Prep Time30 minutes
• Total Time35 minutes plus cooling
• YieldServes 6

Ingredients

Coarse salt and ground pepper

• 1 pound elbow macaroni
• 2 ounces thinly sliced prosciutto, cut into strips
• 1 small shallot, minced
• 1/4 cup red-wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, chopped
• 1/2 cup crumbled goat cheese (2 ounces)
• 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
2. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
3. Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Cook's Note

To store, refrigerate up to 1 day.

JENNIE'S NOTES:

I was worried about adding the pasta (while it was still warm) to the goat cheese; I ended up adding everything together BUT the goat cheese before I stirred the pasta in. Then I added the goat cheese. It mixed in anyway, but I think I like it better that way-- distributes among all of it, makes a creamy kind of sauce. The picture that comes with the recipe online looks like nothing was really mixed together; I like it better how it is above.

I used three Roma tomatoes instead of one medium.

I used Barilla small elbow macaroni; it has little ridges which hold everything better.

I didn't want to have to search out Cerignola olives at a specialty store, so I bought pitted green olives (in a can) from Trader Joe's. They aren't that great, I found... (more sweet, than brine-tasting like most other olives I like). I added them anyway since I had them, don't know if they added anything to the taste. I'd try a stronger-tasting green olive next time; I think Kalamatas would overpower the salad though.

Next time I'm going to try sautéing/slightly caramelizing the shallots first. Shallots are strong! and I don't like the heavy lingering onion taste that pervades my mouth. And I did use a small one.

Make sure you use Italian/flat-leaf parsley.

I think this makes way more than six servings... unless you're serving it as a main dish-?

Watermelon and Feta Salad

 I first had this as an appetizer on a cruise ship... and LOVED it! So fresh tasting. I couldn't quite tell what it contained besides watermelon, feta, and pumpkin seeds... and it looks like it might have had scallions in it.

Looked up a bunch of recipes and found some included kalamata olives, most included mint. A little olive oil, etc. When I made it for Artichokes, I used the first recipe below (basically), except I omitted the olives, added basil, and forgot to add the pumpkin seeds (oops). Tried to make my own dressing version using their balsamic vinegar and orange juice idea, but it turned the feta brown and I didn't like that (though I could have sprinkled the feta on at the end if I'd plated the salad like above, OR just drizzled the dressing over it instead of mixing it all together). Yuka made the genius suggestion to use lime juice and I agree with that.

Since then, I was looking through one of my breakfast cookbooks, and-- lo and behold-- it had a recipe for "Watermelon with feta cheese and mint"-- and looks perfect! (and with lime) (but no pumpkin seeds). That one is listed second and then a more specific (in terms of amounts) is listed third. Personally, I say just cube your watermelon and feta to 1/2-to-1-inch cubes, mix in some pumpkin seeds, sprinkle over a little olive oil, lime juice, salt and ground pepper, and add a little mint... but I know some people like exact measurements :).

I also realize this is a lengthy writeup for a suuuuper simple recipe, hah.

Oh! One last thing--? BJ's Pizza now has a watermelon and feta salad on their menu! So it MUST be cool! :)

RECIPE ONE--
Watermelon and Feta Salad
courtesy of:  cookingweekends.blogspot.com

The flavours in this light and refreshing salad are amazing; sweet, salty, sour and a bit of mint.
salad
4 cups cold seedless watermelon, cut into bite-sized pieces
1/2 cup feta, cut into 1/2" cubes
1/2 cup Kalamata olives
2 tbsp salted pumpkin seeds
1 1/2 tsp fresh mint, finely chopped
freshly ground black pepper

Divide and arrange the ingredients between 2 plates. Grind a bit of fresh pepper over the salads.
dressing
2 tbsp balsamic vinegar
2 tbsp orange juice

Combine the vinegar and orange juice. Sprinkle evenly over the salads and serve.

courtesy of:  cookingweekends.blogspot.com

RECIPE TWO--
Watermelon with Feta Cheese and Mint
courtesy of: "Breakfasts", Jacque Malouf
serves 4
preparation time: 5 minutes

Sounds unusual, but the combination of salty feta, sweet watermelon, and zingy mint is a deliciously refreshing one.

5 1/2 C watermelon flesh, chilled
7 oz feta cheese
10 large mint leaves, roughly chopped

Cut the watermelon in large cubes, removing as many seeds as you can. Place in a large serving bowl.
Crumble the feta cheese over the watermelon and top with the chopped mint. Sprinkle over some olive oil and lime juice and top with a few grindings of black pepper. Toss lightly and serve.

RECIPE THREE--

Watermelon Feta Salad with Mint

Servings: 8 servings

Kosher Key: Dairy

Total Time: 20 Minutes

INGREDIENTS

• 1 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

• Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.
• Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
• In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
• Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
• Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
• The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

For food photographs and step-by-step instructions, please visit http://www.theshiksa.com.

Lynette's Citrus Salad

Here you go Diane!

orange dressing:
1/2 tsp grated orange peel
1/3 C fresh orange juice
2 T red wine vinegar
1/2 C vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix
[we added 1 T mayo to thicken it a bit]

Mix all ingredients in jar and shake. Add orange, avocado, strawberries or grapes, candied nuts, etc. to salad greens.

Tri-Colore Orzo

Recipe courtesy Giada De Laurentiis (my best friend)

Ingredients
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive
oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

I realize my photography skills are blowing your mind.

Israeli Couscous Salad

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

This recipe courtesy of this blog.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.

Waldorf Salad

Ingredients
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese

1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

Directions
In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.
In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.
Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

Summer Dessert Salad

This is one of the easiest and tastiest salads/desserts you'll ever try!! :)

4-5 green or tart apples

1 large bag of Reese's Peanut butter cups

1 tub cool whip

Cut apples into 1/2 inch cubes (do not peel apple)

Cut peanut butter cups into fourths

Combine apples, peanut butter cups and cool whip in a large mixing bowl

Keep refrigerated

ENJOY!!!!

Frog Eye Salad

**Warning: This recipe makes a very large amount!

Ingredients:

1 box of Acini de pepe (pasta)

1 Cup Sugar

2 Tablespoons flour

1/2 teaspoon salt

1 3/4 Cup pineapple juice (use drained pineapple juice and add enough water to make full amount)

3 egg yolks (beaten)

1 can crushed pineapple

1 can pineapple tidbits

2 cans mandarin oranges

Small tub of cool whip

Bag of miniature marshmallows

Directions:

1. Cook Acini de pepe. (I only used 3/4 of the box). Drain and rinse with cool water.

2. Mix together the sugar, flour, salt, pineapple juice and egg yolks. Cook until thick. Cool completely and then add to cooked pasta.

3. Once mixture is completely cooled add pineapple tidbits, crushed pineapple, cool whip and miniature marshmallows. (you probably don't want to use the whole tub of cool whip or bag of marshmallows.

4. Mix all together and cool.