Greek Pasta Salad

Greek Pasta Salad

A Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing. A one-bowl feast.

This is a great way to showcase fresh vegetables and is the most perfect summer side dish. Bonus being you can easily turn it into a main dish by throwing in some beans, cooked chicken, shrimp, tofu or even steak…. 

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Mozzarella, Bacon and Corn Salad

Mozzarella, Corn and Bacon Panzanella

Panzanella is an Italian bread and tomato salad that might just be the perfect summer salad! It’s great for using up a bounty of fresh tomatoes, herbs and just about any other type of vegetable you have on hand whether it be from your garden or friendly neighborhood farm market…. 

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French Cheese Puffs (Gougères)

French Laundry Gougeres

Gougères are classic French cheese puffs made from pâte à choux. Think cream puffs. Only savory with cheese in the batter. Light and eggy with rounded, crackly tops and hollow centers that are perfect for filling.

These are stuffed with cream cheese, tomato and fresh thyme. Insanely and crazily delicious. Two-bites per puff will leave you wanting more…. 

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Ranch BLT Pasta Salad

BLT Pasta Salad with Ranch

The classic BLT gets a remix with Hidden Valley® Original Ranch® Salad Dressing. All the things we love about the BLT are found in this pasta salad with radiatore pasta, salty bites of bacon, fresh tomatoes, the crunch of romaine lettuce and a few extras like cubes of Swiss cheese and thinly sliced red onions…. 

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Tex-Mex Chicken and Rice Soup

I combined my chicken tinga tostadas and Tex-Mex rice into a soup! Thank-you Mom. Sometimes you give me the best ideas.

Tender cubes of chicken, rice and corn swimming in a mildly spiced broth with confetti-sized pieces of onion, red bell pepper, black olives and salsa. I chopped everything smaller than usual… 

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Cheesy Skillet Tex-Mex Rice

Skillet Tex-Mex rice with black olives, red bell peppers, corn, chili powder and sharp cheddar cheese. The moment I set eyes on this I had to have it but the technique, at first, totally scared me off. I kept coming back to it until I finally caved from wanton food lust.

The original recipe from the Kitchn tells you to crank the heat up to medium so the cheese can caramelize a.k.a. burn so you have charred black bits of cheddar cheese floating throughout your rice. Which, by the way they swear is “this side of heaven”. … 

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