Pasta Salad with Buttermilk Vinaigrette

Pasta Salad with Buttermilk Vinaigrette
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Fresh and tangy pasta salad tossed with buttermilk vinaigrette— the perfect make-ahead side dish for picnics, potlucks, or weeknight dinners.
Servings
10 servings
Servings
10 servings
Pasta Salad with Buttermilk Vinaigrette
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Fresh and tangy pasta salad tossed with buttermilk vinaigrette— the perfect make-ahead side dish for picnics, potlucks, or weeknight dinners.
Servings
10 servings
Servings
10 servings
Ingredients
Pasta Salad
Buttermilk Vinaigrette
Servings: servings
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Instructions
Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package directions until al dente.
  3. Drain and rinse under cold water to cool.
Prepare the Vegetables
  1. Slice bell peppers, halve cherry tomatoes, and thinly slice green onions and banana peppers.
  2. Set aside.
Make the Buttermilk Vinaigrette
  1. In a bowl or jar, whisk together buttermilk and olive oil.
  2. Stir in fine herbs.
  3. Season with salt and pepper to taste.
Assemble the Salad
  1. In a large mixing bowl, combine cooled pasta, bell peppers, cherry tomatoes, green onions, and banana peppers.
Dress the Salad
  1. Pour buttermilk vinaigrette over the pasta mixture.
  2. Toss until evenly coated.
Chill & Serve
  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Serve cold and enjoy!
Recipe Notes

This Pasta Salad with Buttermilk Vinaigrette is quick, fresh, and full of flavor. Toss it together in minutes for an easy side dish everyone will love.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Jess Timmons.

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Strawberry Salad

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.

 

strawberry salad
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Servings
4-6 servings
Servings
4-6 servings
strawberry salad
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Strawberry Salad
Servings: servings
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Instructions
  1. In a large salad bowl, combine the chopped lettuce, halved strawberries, quartered tomatoes, julienned red onion, and julienned red bell pepper.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad ingredients and toss gently to coat.
  4. Add the crumbled goat cheese and toss lightly once more.
  5. Serve immediately.
Recipe Notes

Enjoy a refreshing contemporary American strawberry salad that is perfect for summer gatherings or as a light lunch option.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.

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Carrot Citrus Spritzer

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot citrus spritzer
Carrot Citrus Spritzer
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A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
carrot citrus spritzer
Carrot Citrus Spritzer
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A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare the carrots: Wash, peel, and trim the carrots. Cut into pieces small enough to fit through your juicer.
  2. Juice the carrots: Feed the carrot pieces through a juicer and collect the fresh carrot juice in a container.
  3. Prepare the citrus: Peel the lemon and orange, removing as much of the white pith as possible to avoid bitterness.
  4. Juice the citrus: Juice the lemon and orange using a citrus juicer or by hand.
  5. Strain the juices: Pour the citrus juice through a fine-mesh strainer to remove any pulp or seeds. This will create a smoother final drink.
  6. Muddle the mint: Place 3-4 mint leaves in the bottom of a glass and gently muddle (press with a muddler or the back of a spoon) to release the oils and aroma.
  7. Combine the juices: Pour the carrot juice and strained citrus juices over the muddled mint in the glass. Stir gently to combine the flavors.
  8. Garnish: Add a fresh sprig of mint or cilantro and a slice of orange or lemon to the rim of the glass.
Serving Options
  1. For a spritzer: Top with chilled sparkling water and add ice if desired
  2. For straight juice: Serve as is for a more concentrated flavor
  3. For a cocktail: Add 1.5 oz (45ml) of vodka, gin, or white rum
Tips
  1. For best flavor, serve immediately while fresh
  2. If making ahead, store the juice mixture in an airtight container in the refrigerator for up to 24 hours
  3. For a sweeter drink, add a small amount of honey or agave syrup
  4. For an extra refreshing twist, add a few thin slices of cucumber
Recipe Notes

Carrot Citrus Spritzer

Enjoy this vitamin-packed, refreshing beverage as a healthy morning starter or afternoon pick-me-up

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Quick Pickled Chard Stems

Developed for Recipe for Success by Chef Kerby Martin of Vibrant

 

Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Ingredients
Servings:
Units:
Instructions
  1. Separate the stems from the Swiss chard leaves (save the leaves for another use).
  2. Clean the chard stems thoroughly under cool running water.
  3. Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
  4. Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
  5. Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
  6. Tightly pack the cleaned chard stems into the jar with the aromatics.
  7. In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
  8. Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
  9. Bring the liquid mixture to a boil.
  10. Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
  11. Cover the jar with a lid.
  12. Allow the jar to sit at room temperature until it cools completely.
  13. Once cooled, transfer to the refrigerator.
  14. Let the stems pickle for at least 24 hours before serving for best flavor.
  15. Store in the refrigerator for up to 3 weeks.
Recipe Notes

Enjoy this quick pickled chard stems recipe as a tangy, crunchy garnish or snack!

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Black Eyed Pea Collard Wraps

Developed for Recipe for Success by Chef Michelle Wallace

Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Ingredients
Collard Green Wrap
Black Eyed Pea Hummus
Creamy Herb Dressing
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
  1. Drain and rinse the black-eyed peas
  2. Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
  3. Adjust seasonings to taste
Make the Creamy Herb Dressing
  1. Finely chop all fresh herbs (dill, chives, tarragon, parsley)
  2. Mince Garlic
  3. Mix Greek yogurt and buttermilk in a bowl
  4. Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
  5. Season with salt, pepper, and crushed red pepper if desired
  6. Whisk until well combined
Prepare the Vegetables
  1. Julienne the carrots
  2. Shred the red cabbage
  3. Thinly slice the leeks or green onions
  4. Dice sweet potato or squash, toss with honey and spices, then roast until tender
  5. Thinly slice radishes
Blanch the Collard Greens
  1. Bring a large pot of salted water to boil
  2. Blanch collard leaves for 30 seconds until bright green and slightly tender
  3. Immediately transfer to an ice bath
  4. Pat leaves dry with paper towels
Assemble the Wraps
  1. Lay each collard leaf flat, removing any thick stems if needed
  2. Spread black-eyed pea hummus down the center
  3. Layer vegetables on top
  4. Drizzle with herb dressing
  5. Fold in sides and roll up tightly like a burrito
Recipe Notes

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Michelle Wallace.

Black Eyed Pea Collard Wraps
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