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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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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Beetroot Chutney

Beetroot Chutney
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Beetroot Chutney
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Instructions
  1. Peel and chop them into small cubes about 1cm in size.
  2. Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
  3. Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
  4. Remove bay leaf and cinnamon stick.
  5. Spoon into sterilized jars and pop on the lids.
  6. Once opened it will keep for up to a month in the fridge.
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Smoked Carrot Snacks “Bacon/Jerky”

Smoked Carrot Snacks “Bacon/Jerky”
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Smoked Carrot Snacks “Bacon/Jerky”
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Instructions
  1. Scrub medium-size carrots, skin on, and dry.
  2. Toss lightly with oil and salt and place on a parchment lined sheet tray.
  3. Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
  4. Remove the carrots from the oven, allow to cool slightly.
  5. In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
  6. The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
  7. In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
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Carrot Pancakes

Carrot Pancakes
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Carrot Pancakes
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Instructions
Carrot Buttermilk
  1. Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
  1. Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
  2. In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
  3. Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
  4. Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
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