Pasta Salad with Buttermilk Vinaigrette

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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
Units:
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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Summer Couscous Salad

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A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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Tostada Salad with Salsa Verde

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Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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Eggplant Tacos

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Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

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Green Eggs and “Ham”

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Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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