Thursday, September 1, 2016

Tortellini Salad with Tomatoes, Mint and Arugula

I adapted this from a Cooks Illustrated recipe called, "30 Minute Tortellini Salad with Cherry Tomatoes, Arugula and Pine Nuts".

2 Tbs. Meyer Lemon Olive Oil
1 Meyer Lemon, juice (you need about 1-1/2 – 2 Tbs juice)
1/2 cup fresh mint, sliced (measured after slicing and is approximate)
1 clove garlic, pressed through a garlic press
Salt and pepper to taste

1-1/2 cups Dry Tortellini
2 cups Garden Tomatoes, chunked
1 cup Green Beans, cut into bite-sized pieces and cooked crisp tender
1-1/2 cups Baby Arugula
1/2 cup Parmesan, shredded

In a bowl large enough for the entire salad, whisk together all the dressing ingredients except the mint. Stir in the mint.

Boil water for the pasta when boiling add 1 Tsp of salt. Drop the beans in and cook them for 2 minutes. Scoop them out with a small strainer or a spider and put them aside.

Bring the water back to a boil and add the tortellini. My dry tortellini said to cook for 16–18 minutes, I found it was cooked quite enough after 14 minutes so test it ahead of time. You don't want soggy pasta.

Drain the tortellini and shake off the excess moisture.

Add it along with the tomatoes and beans to the dressing and gently mix thoroughly.

Let sit for about 15 minutes to cool and marinade.

Add the arugula and parmesan.

Adjust the salt and pepper and serve.

Tuesday, August 30, 2016

Watermelon with Sheep's Milk Feta and Fresh Mint

Very simple yet delicious.
Make sure your watermelon is perfectly ripe.
Chris loves this salad and told me the last time I made it that he would be sorry to see watermelon season go.


  • 4–6 cups Freshly cut Watermelon chunks
  • 1/2 cup sliced fresh Mint
  • 1/2 cup crumbled Sheep's Milk Feta

Mix all in a large bowl and refrigerate until ready to serve.

Use mint and feta to taste. The above amounts are just a guide.
Sheep's milk feta is milder and creamier than cow's milk feta which has a slightly sharp flavor.

Mixed Greens with Nectarine, Strawberries, Apples and Tomatoes

I made up this salad when I had fresh fruit to use up. It turned out so delicious I decided I had to share it.
Make sure your tomatoes and fruit are garden or Farmer's Market fresh. Store bought just won't do in this salad.


  • 5 oz Mixed Organic baby salad greens (1 reg. package)
  • 1 nectarine, cut into bite-sized chunks
  • 1 cup (or more) fresh Strawberries, cored and cut into quarters
  • 1 Granny Smith Apple, cored and cut into bite-sized chunks
  • 1 farmer's market tomato, cut into bite-sized pieces
  • 1/4 cup crumbled sheep's milk feta
  • 1/4 cup Walnuts, toasted and broken into small pieces, opt.


  • 1 Tbs Strawberry Balsamic vinegar
  • 2 Tbs White wine vinegar
  • 1 Tbs Grey Poupon or to taste
  • 3 Tbs Meyer Lemon olive oil

Place salad greens in large salad bowl. Arrange other ingredients on top, feta last. When ready to serve drizzle with dressing and toss gently.

Tuesday, April 12, 2016

Warm Potato, Snap Pea and Tomato Salad with Feta and Lemon

This was so good, I just had to share it. I may add a photo the next time I make this.



  • 2 large Red Potatoes, diced into bite-sized pieces
  • 1-1/2 cups Snap Peas, stringed and sliced in half on the diagonal
  • 1 medium Tomato, diced
  • 1/2 cup Sheep's Milk Feta, crumbled


  • 1 Meyer Lemon, zest and juice
  • 2 Tbs Meyer Lemon Olive Oil
  • 1 scant tsp Dijon Mustard
  • Salt and Pepper to taste


In a 3-qt saucepan cover potatoes with cold water and about a teaspoon of salt, stir well to dissolve the salt.
Bring to a boil uncovered, then turn to simmer and cook 5 minutes. Add snap peas and time for 1 minute. 
Drain and pour back into the pan.
While the potatoes are cooking, whisk together the dressing ingredients and set aside.
Add the dressing to the drained potato/pea mixture, gently mixing well so as not to break up the potatoes then add the tomatoes and fold until thoroughly coated in dressing.

Top with crumbled Feta and freshly ground pepper.