Spinach Basil Pasta Salad recipe image Rated: ratingSubmitted By: _jenniferPhoto By: nxtchieframseyPrep Time: 15 MinutesCook Time: 15 MinutesReady In: 30 MinutesServings: 10"Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad."INGREDIENTS:1 (16 ounce) package bow tie pasta1 (6 ounce) package spinach leaves2 cups fresh basil leaves1/2 cup extra virgin olive oil3 cloves garlic, minced4 ounces prosciutto, dicedsalt and ground black pepper to taste3/4 cup freshly grated Parmesan cheese1/2 cup toasted pine nutsDIRECTIONS:1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.2. Toss the spinach and basil together in a large bowl.3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Grandma Jane had a way with food. Everything she made was delicious--perfectly seasoned, just the right balance of everything, and always plenty for everyone. Her potato salad, for example, was a special treat. There are some things in life that you just *know,* and getting potato salad when you went to Grandma Jane's was one of them. My main goal when visiting her was to wake before everyone else in the house so that I could devour my special breakfast. Potato salad.
I've had this recipe for years. Grandma wrote it out especially for her daughter-in-law and me. Yet no matter how many times I make it, I just can't get it to taste like Grandma's. Still, it's a big hit in our house and everywhere else we take it.
I've altered the recipe a bit to use yukon gold and red potatoes, which just need to be scrubbed but not peeled. Be careful not to overcook the potatoes!
Potato Salad Special
Cube about four cups of Yukon Gold and red potatoes, and place them in a pot, covering with just enough cold water to cover them. Add a tablespoon of salt.
Place two eggs, whole, in the pot, too, to boil while the potatoes cook.
Bring the water to a slow boil and cook until you can *just* put a fork in them. You don't want them to fall apart, but you don't want them to be too firm. This usually takes about ten minutes from the time the water starts to boil.
While potatoes are cooking, get a large bowl and mix together:
1 1/2 cups REAL mayonnaise, either homemade or Hellman's
1 cup chopped red onion
1 cup finely diced celery
1 tablespoon prepared yellow mustard
1 tablespoon sugar
1/2 teaspoon paprika
1/2 teaspoon pepper
1 small sweet pickle, diced
salt to taste
When potatoes are done cooking, drain them. Remove the eggs and place them in a bowl of cold water to cool. Cool potatoes, gently turning them occasionally to keep them from further cooking in the bowl.
When eggs are cooled, peel them and chop them very fine. Add this to the mayonnaise mixture.
When potatoes are cool, add them to the mayonnaise mixture, stirring well, but being careful not to mash the potatoes. Sprinkle top with chopped parsley.
If it seems too dry, add more mayonnaise.
Chill all of this, preferably overnight, as the flavor is better the next day!
We found this recipe in a book called Thanksgiving Fun: Great Things to Make and Do by Ronne Randall and Annabel Spenceley. Daughter Taylor has been making it for years, now, and has improved it with the addition of crushed pineapple and a pinch of cinnamon. The best part is watching all of the children gather around the pot to see the cranberries pop. Serve it with generous dollops of homemade whipped cream.
Taylor's Traditional Cranberry Sauce
2 cups fresh cranberries (can be frozen)
1/4 cup orange juice
1/4 cup water
1 cup sugar
1 can crushed pineapple, drained well
a pinch of cinnamon
Heat everything except the pineapple in a saucepan over medium heat, stirring gently, for about 7-10 minutes. Pretty soon, the cranberries will start popping open! That's the fun part! When they've all popped, add the pineapple. Cool, refrigerate, and serve with whipped cream.
I was a bit dubious about this salad as I was preparing it. It wasn't that I haven't experienced and enjoyed warm-dressing salads before; it was just that the combination of ingredients sounded a bit contrary. Cold endive and warm roasted yukon gold potatoes? Vinaigrette with a gruyere fondue-type sauce? Yet it sounded irresistably appealing.
So the family gathered in the kitchen to make a unique Easter Sunday salad lunch to tide us over until evening when the roast beef, mashed potatoes, asparagus, corn and fresh bread would be ready. One person sliced potatoes, one browned the bacon, one rinsed and spun the greens, one mixed the vinaigrette and the white wine sauce and, before long, we were eating a fabulous lunch that everyone thoroughly enjoyed.
The white wine sauce would be wonderful alone with a fresh pasta.
Roasting the potatoes takes time, as well as making the different sauces, but I think you'll really enjoy my variation of a recipe that I found published in a 2004 issue of Country Home magazine, created by Red Cat chef Jimmy Bradley.
Be sure the potatoes aren't too thick and that they lay in a single layer, or they won't cook evenly.
Gruyere Fondue Salad
8 oz gruyere cheese, finely grated and set aside at room temperature for 30 minutes
2/3 cup extra virgin olive oil
1/3 cup sherry vinegar
1 tsp sugar
1 lb yukon gold potatoes, sliced 1/2 inch thick
2 tablespoons olive oil, divided
6 oz fresh shitake mushrooms, rinsed and de-stemmed
1 cup dry white wine
2 shallots, chopped, or two cloves or garlic, minced
1 tablespoon butter, softened
1 tablespoon all-purpose flour
2 cups arugula
2 cups belgian endive, chopped, or romaine lettuce, chopped
2 cups arugula, torn
Mix vinaigrette: In a screw-top jar, combine vinegar, 2/3 cup olive oil and sugar. Shake to mix. Add salt and pepper to taste. Set aside.
Cook bacon until crisp. Drain on paper towels. Set aside.
Place potatoes in a bowl and drizzle one tablespoon of olive oil and sprinkle with salt and pepper. Place on a greased baking sheet in a single layer on one end of the baking pan. Roast, uncovered, in a 400 degree oven for ten minutes.
Toss mushrooms with remaining one tablespoon of olive oil and sprinkle with salt and pepper. Add mushrooms to other end of the baking pan after potatoes have roasted for ten minutes, then bake ten minutes longer or until potatoes are tender.
Meanwhile, in a medium saucepan, combine wine and shallots or garlic. Bring to a boil. Boil for about 4 minutes or until wine is reduced to 3/4 cup. Stir together the softened butter and the flour, then add it to the wine mixture, stirring well. Add whipping cream. Cook over medium heat until bubbly. Reduce heat to medium-low; gradually add the grated cheese, little by little, stirring after each addition until all the cheese has been added and melted.
Combine the potatoes, mushrooms, greens and vinaigrette.
Divide the warm cheese among six bowls and top each with the potatoes and greens mixture. Top with crumbled bacon. Serve while still warm.