Category: Grilling

Green Beans with Ginger Vinaigrette and Green Onions

Green Beans with Ginger Vinaigrette and Green Onions

On the way home from the store today (where I bought all of the things I could find that didn’t require cooking),

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Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles

Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles

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 INA FRIDAYS –First Friday of every month. Come cook some Ina with us this weekend.  Scroll down to join the group. ♥♥♥         Upcoming:  Desserts:  July 4.     Check out Ina Fridays on Pinterest.

As a cook and a lover of my friends and family, one of my frequent questions to pose is:

What’s your favorite meal?

People will often need a moment because we have so very many things we love.  I myself can unequivocally answer,

Pizza!

This even though I often live on eggs, don’t particularly want to live without asparagus, and am rarely more pleased than when there’s beef stew for dinner.  I like great individual artisan pizza, take-out or delivery pizza, homemade pizza (my son makes the best), and probably only draw the line at frozen pizza — though I’ll eat Lou Malnati’s anytime, good Chicago girl that I am. I love pizza so much that I’m not picky. (Ok, I don’t do Chucky Cheese.)  But I’m amazed how many times Americans will answer, “Hamburgers”  when it comes to their favorite food. They include fries more than half the time, I’d wager. (Click HERE for a list of Top 50 American Foods.)  And while they love a great or famous burger from a bar, I think they’re even happier with a summertime grilled-at-home version or even a drive-in dive sandwich. (If I jump in the car, I can be at Cy’s in two minutes with a green line down at the corner.)  Continue reading “Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles”

Grilled Chicken and Vegetable Pasta with Fresh Herbs and Goat Cheese–Celebrating 5 Years of Food Blogging

Grilled Chicken and Vegetable Pasta with Fresh Herbs and Goat Cheese–Celebrating 5 Years of Food Blogging

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Chicken and vegetables grill while the pasta cooks. Stir it all together –at the table?– with goat cheese and fresh herbs, and a fast summer pasta is ready for dinner on the deck.

This post celebrates 5 complete years of blogging on MORE TIME AT THE TABLE. Thanks for your loving kindnesses.  Here’s to the next five years!  Book almost here.   I’m reading the proof copy now. So exciting!!

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                                                    (above: iphone photo by sean anthony morgan)

Ok, now on to the pasta dinner on the grill…

For a few years, I’ve loved making summer pastas mostly on the grill.  No big heavy sauce on the stove for hours like wintertime, just a few choice lovelies grilled to perfection and stirred into hot pasta (scroll down for pasta info) with some fresh herbs and maybe a little cheese.  If you’ve a burner on the side of your grill, you can do the pasta outside as well and save your kitchen and you from the damp heat. If it’s not too warm, you can use your stove, which may be quicker.

 My grilled eggplant and sausage pasta made on the grill  is one of the favorites on our deck and also on the blog.  It might soon be one of your summer go-tos as well.

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Alyce’s Tortellini Salad Goes to Denver, but Misses Olivia’s Birthday

Alyce’s Tortellini Salad Goes to Denver, but Misses Olivia’s Birthday

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Summer comes and this tortellini salad comes with it.  Just ask my family.
Full of tender cheese-filled tortellini and lots of chunky vegetables, it’s held together with a brisk mustard vinaigrette and lots of thin slices of sopressata or hard salami.  If I’m going to a family event or a church picnic, I make a big bowl of this salad and bring it along.  In Minnesota, it goes in the cooler and makes its way up north to celebrate Joe’s and Olivia’s birthdays. The original recipe was, I think, from the COLORADO SPRINGS GAZETTE years ago, but it has changed quite a bit over time.

I missed Olivia’s birthday this year, but made the salad anyway.  See you soon, I hope!

Here in Colorado, it travels up I-25 to Denver for a family afternoon by the pool after a visit to a museum.

This year, Bill made a big hunk of brisket he smoked overnight.  Sean brewed some beer and I made (of course) the tortellini salad.  Occasionally it morphs just a bit; originally it didn’t have many vegetables.  I had to amend that.  The resulting salad is fine for a whole meal, but it’s also a total one-dish side for any barbequed meat.  You know how pasta salad can be pale, insipid, and less than interesting?  Perhaps only filling?  Easily left on the plate at picnics?  That is what this pasta salad is not.   

Nope, we don’t want to get out of the pool. Even for lunch.
This is either Cosmo or Gizmo tending bar.  Whichever one, he got no tortellini salad.
The unveiling of the smoked meat!

TORTELLINI SALAD FOR OLIVIA’S BIRTHDAY, BILL’S BRISKET, or YOUR SUMMER BASH
serves 12

18-20 oz. fresh cheese tortellini (find in refrigerator case)
2 small zucchini, cut into matchstick size pieces
1 small yellow squash, ditto
1 red sweet pepper, ditto
1 yellow sweet pepper, ditto
1 green or orange sweet pepper, ditto
1/4 c minced red onion
1/4# hard salami, cut into 1/4″ slices  (I like sopressata for this.)
1/3 c  each fresh basil and parsley, chopped (keep out 1 T for garnish)
1/2 t dried oregano or Herbes de Provence
1/2 c freshly-grated Parmesan cheese (keep out 2T for top of dish)
3 cloves garlic, minced
3T red wine vinegar
2T Dijon mustard
1/3 c Extra-virgin olive oil
Kosher salt; Freshly-ground Pepper;1/8 t crushed red pepper
Cherry Tomatoes for garnish

In 8 qt. stock pot, bring 5-6 qts. well-salted water to boil. Add fresh tortellini and cook about 8 min or according to package directions.
Meantime, make dressing: In large bowl (or in food processor), whisk together red wine vinegar, garlic and Dijon mustard. Slowly pour in olive oil and whisk until emulsified (creamy and satiny). Add salt and peppers; stir well. Set dressing aside.
Drain tortellini while still a tad al dente and, while hot in colander, add all zucchini and yellow squash. Stir gently to let heat of pasta cook the squash just a tad. Allow pasta and squash to cool, stirring periodically.
Add sliced peppers, salami, all but 2 tablespoons parmesan all but 1 tablespoon fresh basil, and the oregano or Herbes de Provence.  Stir gently; tortellini can fall apart easily. Drizzle most of dressing onto salad and combine. (Save some dressing to add right before serving)
Refrigerate until needed or overnight. To serve, add extra dressing and taste salad for seasoning. Add salt and pepper as needed. Garnish with reserved basil or parsley, Parmesan cheese, and cherry tomatoes.  (If refrigerated overnight, you’ll definitely need to re-season.)

Note:  If you have any other vegetables, add them. This version has some fresh, minced broccoli as well as some diced carrots.

Note:  For vegetarian or vegan option, skip salami and, for vegan, use pasta made without eggs and leave off Parmesan.

{printable recipe}

Aunt Carolyn relaxing after lunch.

Sing a new song; make an old tortellini salad,
Alyce