This was a my quick lunch a couple of weeks ago. It’s another salad that was part of my cookbook, but mostly magazine, challenge and something I would never think to make on my own. I actually got my ingredients a little confused when I put this together, but it all worked out okay. The recipe uses oranges rather than grapefruit, which I think would be a lot better even though I love grapefruit more than oranges. I’m also not too sure how I feel about fennel…I’ll be honest and tell you that I didn’t eat all of the fennel on my plate. Something about it was just weird to me. I’ve had it chopped up in smaller pieces in salad before and really liked it though! On the more positive side, I can’t believe I never realized how good tuna and avocado are together! I’m embarrassed. So tasty! Next time, oranges! And I’ll try cutting up the fennel. And maybe not roasting it? Or maybe just ditch it? How do you feel about fennel??
The cookbook/magazine challenge is still doing strange things to my recipe selection. I don’t want to say that I’m not a salad person, because I do enjoy a nice big salad sometimes…but I can’t say that it’s normal for me to flip through a magazine and be drawn to so many salad recipes. Simple ones too! Since I don’t make salad very often, I really like making my own small batches of dressing when the impulse hits. It’s way easier than you might think and it’s pretty sweet that you can make a tasty dressing with only a few ingredients rather than the loads of complicated things that are listed on a bottle. This salad was very fresh with nice crunch and paired well with my…oh.so.sophisticated mac & cheese bites. Heh, kind of cut down on the classy, healthy thing didn’t I? I tend to do that. Paul bought us the Trader Joe’s mac & cheese bites so that I would have something quick to eat when I returned from my Colorado trip. They were good! Try both, I say!
Crispy & Lemony Salad (From Martha Stewart Everyday Food March 2013)
1 head romain, chopped
1/4 cup dill sprigs
1 english cucumber
1/4 cup olive oil
2 tablespoons lemon juice
Combine the salad ingredients in one bowl. Whisk together dressing ingredients in another; season. Drizzle over salad and toss. Top with cracked black pepper. Serves 4.
I am loving this challenge so far. Eventually I will move on to the cookbooks that I originally intended to utilize for this challenge, but for now I am totally hooked on my Everyday Food magazines. It still counts, okay? I don’t make pasta dishes like this very often. Usually when I crave pasta it’s the creamy, saucy, comfort type. This fresh, simple pasta recipe is so awesome though and still just as satisfying. Plus it’s just so pretty (I got a little picture happy)! The magazine recipe called for pancetta and penne. I had some other kind of tubular pasta that I am blanking on at the moment…and I bought capicola in a pack with prosciutto for another dish that I will be sharing soon. I think it worked out great! Bacon would also be good, of course. Oh, and I also added some garlic to the roasting pan just cuz.
It’s pretty hard to mess this up, I think. You basically throw some tomatoes, onions, meat, and oil into the oven and then stir it into the pasta with some herbs. On the table in 30 minutes. Here’s a link to the full recipe. It’s kind of like magic the way this sauce forms so quick right out of the oven. As you stir everything into the pasta the meat crumbles apart while the pasta water and bursted tomatoes combine and coat the noodles. Super flavorful and the red pepper flakes make it a little spicy too. It’s pretty good cold too, so it could be a nice picnic pasta! And by the way, the recipe is dairy free aka no cheese…but I don’t see how a little parmesan cheese would hurt?