Amandine
Brilliant_Rock
- Joined
- Aug 10, 2007
- Messages
- 794
Here we are at mid-summer...and probably not so crazy about cooking in the heat. So I am looking for some inspiration to get me motivated to cook...what are your favorite summer recipes?
Here is one of mine, it is from the Everyday Food magazine. I usually leave out the red onion because I will take this to work for lunch and don't want to scare away my customers. I also make some extra dressing to add in later. I usually keep the pasta portion mixed together and right before eating I add dressing and the arugula:
Pasta Salad with Goat Cheese and Arugula
Ingredients
Serves 4
* Coarse salt and ground pepper
* 3/4 pound gemelli or other short pasta
* 1 can (15 ounces) cannellini beans, rinsed and drained
* 3/4 cup crumbled fresh goat cheese (3 ounces)
* 3 tablespoons olive oil
* 2 tablespoons red-wine vinegar
* 2 teaspoons Dijon mustard
* 1 bunch arugula (8 ounces), torn
* 1/2 small red onion, thinly sliced
Directions
1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
Here is one of mine, it is from the Everyday Food magazine. I usually leave out the red onion because I will take this to work for lunch and don't want to scare away my customers. I also make some extra dressing to add in later. I usually keep the pasta portion mixed together and right before eating I add dressing and the arugula:
Pasta Salad with Goat Cheese and Arugula
Ingredients
Serves 4
* Coarse salt and ground pepper
* 3/4 pound gemelli or other short pasta
* 1 can (15 ounces) cannellini beans, rinsed and drained
* 3/4 cup crumbled fresh goat cheese (3 ounces)
* 3 tablespoons olive oil
* 2 tablespoons red-wine vinegar
* 2 teaspoons Dijon mustard
* 1 bunch arugula (8 ounces), torn
* 1/2 small red onion, thinly sliced
Directions
1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
300x240.png)