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Classic Wedge Salad

Published by: Sarah

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For the Dressing 1-1/2 pounds crumbled blue cheese 3/4 cup and 1 teaspoon sour cream 1 cup and 1 tablespoon buttermilk 1-1/2 cups and 1 tablespoon mayonnaise 3/4 cup and 1 teaspoon red wine vinegar 3 tablespoons and 1/4 teaspoon extra-virgin olive oil 1/4 cup and 2 teaspoons white sugar 3 cloves garlic, minced ground […]

For the Dressing
1-1/2 pounds crumbled blue cheese
3/4 cup and 1 teaspoon sour cream
1 cup and 1 tablespoon buttermilk
1-1/2 cups and 1 tablespoon mayonnaise
3/4 cup and 1 teaspoon red wine vinegar
3 tablespoons and 1/4 teaspoon extra-virgin olive oil
1/4 cup and 2 teaspoons white sugar
3 cloves garlic, minced
ground black pepper to taste

Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a blender.
Blend well & chill until serving.

To Assemble the Salad
3 heads iceberg lettuce, cut into 8 wedges
32 grape tomatoes, halved
3 small red onion, thinly sliced
1-1/2 pounds crumbled blue cheese
8 slices cooked bacon, crumbled

Build the salad by placing 1 lettuce wedge on each of 8 plates.
Drizzle equal amounts of dressing over each wedge.
Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Top with bacon & serve.

Categories: Recipes

Corey’s Pasta Salad with Tuna

Published by: Sarah

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1/2 lb. Penne or Rotini Pasta 1/2 c. Kens Italian Dressing **, divided 2 cans Solid White Tuna in Water, drained 3/4 c. Mayonnaise 1/2 c. Radish, chopped 1/4 c. Chives, chopped 1 Carrot, shredded 1 rib Celery, chopped Fresh Herbs of Choice: – Oregano, Rosemary, Marjoram, Parsley etc. Cook pasta as directed. Place in a bowl […]

1/2 lb. Penne or Rotini Pasta
1/2 c. Kens Italian Dressing **, divided
2 cans Solid White Tuna in Water, drained
3/4 c. Mayonnaise
1/2 c. Radish, chopped
1/4 c. Chives, chopped
1 Carrot, shredded
1 rib Celery, chopped
Fresh Herbs of Choice:
– Oregano, Rosemary, Marjoram, Parsley etc.

Cook pasta as directed.
Place in a bowl & toss with 1/4 c. dressing.
Let cool 5-10 minutes.
Meanwhile combine tuna & mayo (it will be “wet”)
Add tuna to pasta & mix well.
Add veggies & herbs and stir to combine.
Chill.
When ready to serve , stir well.
Add more dressing if needed.

** Kens Italian Dressing is what Corey uses. Feel free to use your favorite or make your own. Any veggies of choice go well also.

Categories: Recipes

Strawberries & Romaine with Honey Poppy Seed Dressing

Published by: Sarah

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The original recipe came from Taste of Home magazine. I tweaked a few ingredients & came up with this. For the Dressing 1/2 c. good Mayonnaise 1/4 c. Honey 2 T Milk 2 T Cabernet Wine 2 T Seasoned Rice Vinegar 2 T Poppy Seeds Whisk together all ingredients & refrigerate until ready to use. For […]

The original recipe came from Taste of Home magazine. I tweaked a few ingredients & came up with this.

For the Dressing

1/2 c. good Mayonnaise
1/4 c. Honey
2 T Milk
2 T Cabernet Wine
2 T Seasoned Rice Vinegar
2 T Poppy Seeds

Whisk together all ingredients & refrigerate until ready to use.

For the Salad

2 heads Romain Hearts, torn
1 pint Strawberries, hulled & sliced
1/4 Red Onion, sliced thin

Put all ingredients in a salad bowl.
Serve with dressing on the side.

Categories: Recipes

Broccoli Salad

Published by: Sarah

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I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this. 1 Lg. head Broccoli Crown ** 2 Shallots, minced ½ c. Mayonnaise ¼ c. Fine Sugar or Honey ¼ c. Seasoned Rice Vinegar Pinch […]

I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this.

1 Lg. head Broccoli Crown **
2 Shallots, minced
½ c. Mayonnaise
¼ c. Fine Sugar or Honey
¼ c. Seasoned Rice Vinegar
Pinch Salt
3 slices Pre-Cooked Bacon
1/3 c. Raisins
1/3 c. sliced Almonds, toasted

Cut the broccoli into bite size pieces (including the stems).
Put the stems into a bowl with the shallots.
Blanch the broccoli flowerets in boiling water for 30 seconds.
Immediately shock the broccoli in an ice bath.
Drain & towel dry.
Add to the bowl with shallots.
Microwave the bacon until crisp 30 seconds to 1 minute.
Whisk together mayo, vinegar, sugar (or honey) & salt until smooth.
Pour over broccoli.
Crumble the bacon into the bowl & add the raisins.
Stir to combine.
Refrigerate 1 hour.
Just before serving add the almonds.

** The crowns are a close cut with no long stem. The stems referred to in the recipe are from the “spear” part of the cuts. Feel free to change it up by adding grapes instead of or along with the raisins – sunflower seeds or even toasted walnuts instead of the almonds.

Categories: Recipes

Roasted Beet & Orange Salad

Published by: Sarah

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4 Beets, greens trimmed 2 Naval Oranges ½ c. Good Extra Virgin Olive Oil Salt & Pepper Good Romano Cheese Preheat oven to 400°. Place beets on foil & drizzle with oil. Season with salt & pepper. Close foil tightly around beets. Roast 1 hour. Allow to cool well enough to handle. Remove the skin […]

4 Beets, greens trimmed
2 Naval Oranges
½ c. Good Extra Virgin Olive Oil
Salt & Pepper
Good Romano Cheese

Preheat oven to 400°.
Place beets on foil & drizzle with oil.
Season with salt & pepper.
Close foil tightly around beets.
Roast 1 hour.
Allow to cool well enough to handle.
Remove the skin & cut into 1” cubes.
Place into a bowl.
Cut the rind from the oranges removing all of the white pith.
Segment the oranges over a bowl to catch the juice – putting segments in with beets.
Squeeze the juice from into “catch” bowl.
Whisk in olive oil & season with salt & pepper.
Pour dressing over salad.
Shave the Romano on top & serve.

NOTE: To segment the orange, cut between the orange & the membrane using a paring knife.

Categories: Recipes

Warm Winter Salad with Bacon Dressing

Published by: Sarah

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This is called a “warm” salad because the eggs are incorporated immediately after cooking. Enjoy & keep warm! For the Dressing: 1 c. Sour Cream 1 c. Mayonnaise 6 sliced Bacon, cooked crisp 1 Lemon, zested & juiced 4 oz. Gorgonzola Crumbles Salt & Pepper Combine all ingredients & set aside. For the Salad & to […]

This is called a “warm” salad because the eggs are incorporated immediately after cooking. Enjoy & keep warm!

For the Dressing:
1 c. Sour Cream
1 c. Mayonnaise
6 sliced Bacon, cooked crisp
1 Lemon, zested & juiced
4 oz. Gorgonzola Crumbles
Salt & Pepper

Combine all ingredients & set aside.

For the Salad & to Serve:
3 Hard Boiled Eggs, chopped
2 heads Romaine, chopped
1 English Cucumber, chopped
1 sm. Red Onion, sliced
1 lg. rib Celery, chopped

Layer first 4 ingredients in order listed into a large clear salad bowl with eggs on the bottom.
Add dressing & top with celery.
Present to your guests, then toss in dressing.

Categories: Recipes

Caesar Salad

Published by: Sarah

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My version of the classic is a family favorite. I hope it will become one of yours 🙂 For the Croutons (Save your bread heels for making these) 2 Slices White Bread, cubed 2 Slices Seedless Light Rye Bread, cubed 2 Slices Dark Pumpernickel Bread, cubed 2 Slices Wheat Bread, cubed Good Olive Oil 4 Cloves […]

My version of the classic is a family favorite. I hope it will become one of yours 🙂

For the Croutons  (Save your bread heels for making these)
2 Slices White Bread, cubed
2 Slices Seedless Light Rye Bread, cubed
2 Slices Dark Pumpernickel Bread, cubed
2 Slices Wheat Bread, cubed
Good Olive Oil
4 Cloves Fresh Garlic, chopped fine
1 (2 oz.) cont. Fresh Thyme Sprigs
Good Palm full Dried Thyme

Preheat oven to 400°.
Combine cubed bread, oil & garlic.
Spread thyme sprigs in single layer on cookie sheet.
Spread bread over thyme sprigs.
Crush the dried thyme over the bread cubes.
Bake 10 minutes.
Remove from oven & stir.
Bake another 3 – 4 minutes or until golden brown.
Remove & cool on cooling rack.
Pull the dried leaves from the sprigs & discard the stems.

For the Dressing
1/3 C Olive Oil
¼ c. Lemon Juice
2 T Regular Sour Cream
2 T Hellmann’s Mayonnaise
½ – ¾ C. Freshly Grated Parmesano Reggiano Cheese
25 Turns of Peppermill
1 Heaping T Garlic, minced
2 tsp Fresh Thyme Leaves, chopped
2 T Sugar
½ tsp Anchovy Paste

Whisk together all ingredients.
Let stand at room temperature for 10 minutes.

To Make the Salad
2 Hearts Romaine Lettuce, chopped
Dressing
Fresh Ground Black Pepper
Shaved Parmegiano Reggiano Cheese
Croutons

Toss lettuce with ½ the dressing.
Top with a little fresh pepper, cheese & croutons.

Categories: Recipes

Tomato & Red Onion Salad

Published by: Sarah

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4 Greenhouse Tomatoes, sliced thin 1 Medium Red Onion, sliced extra thin Wishbone House Italian Dressing Sugar In a see-through serving bowl, put a little dressing. Single layer tomatoes & onions (lightly on the onions). Sprinkle with a pinch or two of sugar & drizzle with more dressing. Continue layering until all is gone. […]

4 Greenhouse Tomatoes, sliced thin
1 Medium Red Onion, sliced extra thin
Wishbone House Italian Dressing
Sugar

In a see-through serving bowl, put a little dressing.
Single layer tomatoes & onions (lightly on the onions).
Sprinkle with a pinch or two of sugar & drizzle with more dressing.
Continue layering until all is gone.
Cover with plastic wrap (or a lid).
Refrigerate 1 hour.

Categories: Recipes

Grape Tomato & Basil Salad

Published by: Sarah

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So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe). 1 pint Grape Tomatoes 4 lg. Basil Leaves Good Extra Virgin Olive Oil Salt Cut tomatoes in half & place in a serving bowl. Drizzle with oil & season with salt. […]

So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe).

1 pint Grape Tomatoes
4 lg. Basil Leaves
Good Extra Virgin Olive Oil
Salt

Cut tomatoes in half & place in a serving bowl.
Drizzle with oil & season with salt.
Let rest 5 minutes.
Stack the basil leaves, roll the leaves like a cigar & cut with a sharp knife.
– this is called julienne or chiffonade –
Stir the basil in with the tomatoes & serve.

Categories: Recipes

Roasted Beet & Arugula Salad

Published by: Sarah

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6-8 Beet, trimmed of greens & root Olive Oil, everyday cooking Salt & Pepper 4 oz. Fresh Arugula Balsamic Vinegar Good Fruity EVOO** Preheat oven to 400 degrees (if the beets are large preheat to 425). Place beets in heavy foil. Drizzle with every day oil & season with salt & pepper. Close foil around […]

6-8 Beet, trimmed of greens & root
Olive Oil, everyday cooking
Salt & Pepper
4 oz. Fresh Arugula
Balsamic Vinegar
Good Fruity EVOO**

Preheat oven to 400 degrees (if the beets are large preheat to 425).
Place beets in heavy foil.
Drizzle with every day oil & season with salt & pepper.
Close foil around the beets leaving a small opening to vent.
Roast beets for 75 minutes.
Remove from oven & allow to cool enough to handle.
Using latex gloves, pull the skin of the beets.
Slice or quarter the beets.
Place arugula in a serving bowl.
Top with the beets.
Drizzle with the good EVOO & balsamic.
Season with salt & pepper & enjoy.

** I highly recommend Barbera which you can find @ www.allthingssicilian.com

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Classic Wedge Salad

Corey’s Pasta Salad with Tuna

Strawberries & Romaine with Honey Poppy Seed Dressing

Broccoli Salad

Roasted Beet & Orange Salad

Warm Winter Salad with Bacon Dressing

Caesar Salad

Tomato & Red Onion Salad

Grape Tomato & Basil Salad

Roasted Beet & Arugula Salad

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