Bow Tie Pasta Salad

This pasta salad has a twist of flavor provided by contrasting tastes of capers, golden raisins, and red onions. With the addition of yellow peppers, Kalamata olives, and fresh basil, it is also a nutritious and colorful addition to the table. When I make it, I remember a Bow Tie (farfalle) salad I once had at a tea room near Shadows on the Teche  in New Iberia Louisiana. Set among towering live oak trees draped with Spanish moss on the banks of Bayou Teche, The Shadows, built in 1834 for sugar planter David Weeks, paints a vivid picture of life for the four generations that made this property their home,the first National Trust for Historic Preservation site in the Gulf South. I bought a cookbook in their gift shop which has been the source of many other good dishes for our family.

I have experimented with this pasta and remembered ingredients, but have never duplicated the one I ate there.

Serve with grilled chicken or meat of your choice. Top with bacon and feta cheese for a true kitchen keeper! 

Bow Tie Pasta

1 lb. farfalle, or Bow Tie Pasta

1 thin sliced red onion

1 yellow pepper, chopped

1/2 cup golden raisins

1/2 cup Kalamata olives

1/3 cup chopped fresh basil

1/4 cup capers

1/4 cup white wine vinegar (or more to taste)

1/3 cup olive oil

salt and pepper to taste

1/2 cup crumbled Feta cheese

crumbled crisp bacon for topping (optional)

Cook and drain pasta. Place in large bowl and toss with olive oil. Cool and toss again before stirring in all other ingredients. Top with crumbled feta cheese and bacon if desired.

Cilantro Chicken

 

This dish happened because I was able to get a large bunch of fresh cilantro at the Farmers Market last week. Chopped Cilantro in the sauce and fresh chopped cilantro scattered on top plus lime juice added a bright fresh flavor. It is not only quick and easy, but mouth watering good!  I served it with baked sweet potatoes and pan grilled zucchini (more Farmers Market goodies) but it would be good served over rice. I adapted my recipe from one I found on a site called gimmedelicious.com, and delicious it was!

Cilantro Chicken

4 medium boneless, skinless chicken breasts

2 Tablespoon Grapeseed Oil

1 chopped onio

1 clove garlic, thinly sliced

1 cup chicken broth 

Juice of 1 lime 

2 tablespoons chopped cilantro plus more for topping

½ teaspoon red pepper flakes

salt and pepper to taste

½ cup half and half 

Marinated Vegetable Salad

Master Chef’s are fond of saying, “We eat with our eyes first”, but did you know there’s research to back it up?  Studies have found when we find food more appealing, not only do we enjoy it more we also absorb more nutrients from it.  This marinated salad is a true feast for the eyes and tastes even better than it looks!  I recently took it to a group dinner and served it in a trifle bowl that displayed all the tempting fresh veggies. The recipe makes a large amount – 10 to 12 servings, but it does keep well for several days in the refrigerator.

Marinated Vegetable Salad

cups broccoli florets

cucumbers, sliced thin

1 onion,  thinly sliced

1 green pepper, thinly sliced

1 red sweet pepper, thinly sliced

carrots, peeled, thinly sliced

3/4 cup sliced Kalamata olivess

3cup parmesan cheese, grated

teaspoon dried oregano

teaspoon dried basil

(8 ounce) bottle Italian dressing

12 ounces cherry tomatoes

salt and pepper to taste

Combine all ingredients in large bowl. Cover and refrigerate overnight, stirring occasionally. Season with salt and pepper and toss before serving.