Whether you are planning a simple picnic in the park or an elaborate backyard BBQ, recipe researcher Sheila Kern has compiled a list of great salads to serve to your guests. And to top off your outdoor gathering , we have chocolate chip cookies and brownies. Enjoy!
First, Ron Demeter, a fan of Shop Cheap and the PR guy at Gallo, sent along this recipe for pasta salad. It's perfect timing because we found salame on sale at Raley's.
Salame Pasta Salad
Yield: 6 servings
10 oz. Gemelli Pasta
1/2 cup Red Bell Pepper, small dice
1/2 cup Green Bell Pepper, small dice
3-4 Tbsp. Minced Garlic
2 Tbsp. Lemon Juice
4 Tbsp. Olive Oil
8 Tbsp. Parmesan cheese, grated
1 1/2 cups Gallo salame, julienne
1/4 cup Basil, thin sliced
Kosher Salt or Table Salt, to taste
Black Pepper, to taste
1. Cook pasta according to package directions.
2. Drain and rinse in cold water. In large bowl, mix all ingredients thoroughly.
3. Season to taste with salt and pepper.
Fava Bean Salad with Lemon Vinaigrette and Shaved Cheese
Yield: 4 servings
4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego (or Asiago or Romano) cheese, shaved thinly
2 tablespoons finely chopped flatleaf parsley
Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.
Fava Bean Relish
Source: Adrienne Meier, Ocean Mist Farms
Wonderful on top of grilled meat, fish or chicken
1 cup cooked, peeled Fava Beans, roughly chopped
1 cup olive oil
1 /3 cup chopped yellow Onion
1 cup peeled and chopped, fresh plum tomatoes
2 cloves garlic, minced
1 tablespoon chopped, fresh parsley
salt and pepper to taste
In medium bowl, stir together Fava Beans, olive oil, Onions, tomatoes, garlic, parsley, and salt and pepper to taste.
Cover and chill for 1 hour before serving. Serve as a dip or as a condiment for main dishes.
Serves 4 to 6
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Mustard Dressed Potato Salad
6 c. diced cooked potatoes
4 hard cooked eggs, chopped
1 1/2 tsp. salt
3/4 c. salad dressing
3/4 c. finely chopped onion
3/4 c. diced celery
3 tbsp. prepared mustard
1 c. sliced radishes
Chill potatoes. Combine all ingredients except radishes. Refrigerate until serving time. Garnish with sliced radishes.
Summer Fruit Salad
All fruit should be fresh, ripe, and firm. Wash all fruit. Cut melon and pineapple into small wedges. Vertically slice strawberries. Add blueberries. Squeeze fresh lime juice over all to desired taste. Toss and enjoy!
Now for the sweet stuff!
Easy Double Chocolate Chip Brownies
Yield: 24 brownies
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Original NESTLE TOLL HOUSE Chocolate Chip Cookies
Yield: 60 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.