Archive for the 'Salads' category

Broccoli and Feta Pasta Salad

June 16, 2013 3:32 pm

Sometimes it is too hot for a warm meal, and you just need something light but filling with lots of healthy, crisp-cooked veggies. You know, so you can still feel pretty good about yourself later in the evening, after you’ve have three times your fill of chips and dip and white wine, and yes, more strawberry andre. (Hey, it was a good Saturday night. Nothing wrong with that.)

And it’s finally getting quite warm here in Madison! So what are we eating today?

feta pasta 1feta pasta 2

I made two versions of this lovely broccoli and feta pasta salad, one with RP’s campanelle and one with odds and ends of pasta I had sitting around. The first time, I didn’t keep track of anything. The second time (today) I did, and waayy upped the broccoli, as you can see. I used only half the amount of pasta (about 8oz dry) and also half the amount of feta cheese (somewhere between 4 and 5 oz). Otherwise, I still used 2 tbsp olive oil (why not?) and one tbsp red wine vinegar. Actually, instead of using red wine vinegar, I just scooped some liquid out of the olive jar, which is mostly red wine vinegar anyways, with that nice salty olive taste! I didn’t put any actual olives in Glenn’s (lame-o that he is) and I did put some green onions in mine (though finely chopped red onions would be better). I also added a few squirts of lemon, some chopped oregano, and a scoop of cottage cheese for a little extra creaminess. I know, I know, at this point I might as well have given a recipe, but I’m lazy today 🙂 I think we’re going to get 4 lunches out of this one, each with about 380 cals, 14g fat, 47 g carbs, 5g fiber, and 17g protein.

This salad is a great use of the first broccoli of the season and Farmer John’s amazing feta cheese! As I posted yesterday, I’ve been torn about using RP’s pasta v dried pasta. I will admit that RP’s was wayyy tastier in this dish, since the dressing is really light. Last night’s version with fresh pasta felt special, and Glenn declared it a new favorite of his. Today’s lunchtime version just felt like a run-of-the-mill lunch. But for something I’m going to scarf down in front of my computer while I’m working, I’m okay with the dried pasta. If I were going to make this for company, I would definitely use fresh. Totally different dish.


Margherita Pizza and Asparagus, Parmesan, & Red Onion Salad

May 25, 2013 8:32 pm

This morning, we went to the farm.

We go every year, once a year for about three hours of planting or weeding or hoeing or whatever else needs doing. In return, we build a relationship with our CSA farmer, see where our food comes from, learn more about planting and growing, pet some very sweet farm kitties, and, as an added bonus, get $50 off of the cost of our CSA share. Today, we planted hundreds (!) of tomato and pepper plants (and pet two kitties). It was wonderful.


A morning at two onion! It looks a little wonky because of the panoramic :)

A little less wonderful (for Glenn) was waking up at 7:28am to leave the house at 7:30am to get there on time. It also meant that we missed all of our Saturday markets (boo). Fortunately for my endeavor here, though, I planned ahead (there’s that planning again) and bought a few yummy things at last Thursday’s Fitchburg center market to start my week out right!


We bought a 1 lb bunch of asparagus ($4), a bunch of red onions ($2), one .6 lb tomato ($2.40), and two beautiful fresh mozzarella balls (8oz for $5) from our fav Farmer John.


Throwing in a quarter pound of parmesan from Murphy’s that we bought last Saturday (also half lb for $5) and some homemade pizza dough resulted in this deliciousness:


Margherita Pizza
There are a million “recipes” for margherita pizza out there, probably many much better than mine, but here’s what I did (and it was yummy).

1. I made the pizza dough recipe out of my cuisinart breadmaker booklet. I’ve only ever used that recipe (we’re used to it!) but I bet this would turn out really well.

2. While the pizza dough was going, I made a tomato “sauce” in my food processor with the big ‘ole tomato, a handful of basil from my garden, a couple of garlic cloves, two tablespoons of olive oil and salt & pepper to taste.

3. Dough + tomatoes + mozzarella + 12 mins @ 450 = dinner.

So, I was skeptical about my pureed tomatoes, because it looked like a runny mess. Oh My Goodness was it delicious. I’m telling you, market tomatoes are not the same as “store-bought red things”.


I can make 3 pizzas in total out of 1 dough recipe, 8oz of mozz, and the tomato sauce. For each pizza: 786 cal, 32g fat, 94g carbs, 4g fiber, 33g protein. (I ate about 1/3 of the pizza, with some salad!)

Asparagus, Parmesan, and Red Onion Salad
adapted from Anne Burrell’s Asparagus, Pecorino, and Red Onion Salad.
As is probably apparent, subbed chopped parmesan for grated pecorino. We had pecorino in this surprisingly good Giada salad a few weeks ago. I really liked it, but ended up eating the bulk of it myself and, frankly, I am tired of pecorino.

one pound of asparagus, tough bottom stems removed (if necessary)
those very small red onions, diced
4 oz parmesan, small dice or shaved
3 tablespoons balsamic vinegar*
2 tablespoons extra-virgin olive oil
Kosher salt

First, I sliced the asparagus fairly thinly, then I added the parmesan, red onions, vinegar, and olive oil and stirred. I added salt and pepper to taste. I gave it a couple of hours in the fridge for the vinegar to tenderize the asparagus and tone down a bit.

*The original recipe calls for red wine vinegar. I used balsamic because that’s what I already had and I am trying to limit my trips to the grocery store. But, I bet Anne has a good reason for calling for red wine vinegar. She’s awesome.

With 6 servings: 130 cal, 9g fat, 4g carb, 0g fiber, 9g protein / serving.

That’s dinner for the next three nights until we get our CSA box on Tues and start anew!