When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.
Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)
- In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
- Add the avocado last and gently stir it in.
I saw this recipe a couple of months back for a ravioli soup and knew I had to try it. Well I am never one to really “follow” a recipe so I mixed things up and created a tortellini soup. Tortellini are far less doughy so you have these fabulously light cheese filled pillows floating around in a rich creamy tomato soup and then of course some big hearty chunks of sausage in the mix as well. This soup was phenomenal! My four-year-old son gobbled it up and he is usually kind of weird about soups (I think it is a texture thing). This recipe made a massive pot, which allowed us to have a full dinner and then also freeze a bunch for future meals. Tuscan tortellini soup is perfect for a chilly winter day and is so quick and easy to prepare. I could go for a big bowl of it right now!
2 lb ground Italian sausage
4 tbsp butter
1/2 onion, finely diced
1 tbsp garlic, minced
28 oz can crushed tomatoes
28 oz can petite diced tomatoes
4 c chicken broth
1 tsp salt
1/2 tsp garlic powder
4 c half & half
1 c heavy cream
6 oz bag baby spinach leaves, chopped
18–20 oz fresh four cheese tortellini (I got two 9 oz packages.)
1 c parmesan cheese, shredded
- Brown the sausage over medium-high heat in a VERY large soup pot.
- Once the meat is about halfway cooked add the butter, onion, and garlic and cook until the union is soft and transparent.
- Add the crushed tomatoes, diced tomatoes, chicken stock, and chopped spinach.
- Bring to a boil and add salt and garlic powder.
- Boil for 10 minutes making sure to stir frequently.
- While the soup is boiling cook your tortellini in a separate pot per package instructions and drain.
- Add the half & half and heavy cream to the pot and simmer for 10 minutes.
- Stir in the parmesan and cooked tortellini until the cheese is melted.
- Transfer the soup to a bowl using a ladle.
- Top with croutons and additional parmesan cheese.
Recipe adapted from Kleinworth & Co.
My husband and I grew up in a very small town so on the weekends it was not out of the norm for us to drive an hour to go to the closest mall or to go find some entertainment outside of town. On our way back home we frequently passed this wonderful little Italian deli. They had the BEST sandwiches and side salads. One of the side salads, which my husband absolutely loved, was their Italian pasta salad. I did my best to recreate this salad just for him. This makes a party sized batch, so if you are just making it for the family I recommend halving it. This is a perfect salad for a bbq or potluck and is sure to be a hit with all partygoers.
Note: This pasta salad will last approximately 4 days in the fridge. It gets better each and every day as the Italian dressing soaks into the pasta and veggies.
1 lb rotini noodles
2 tbsp salt
1 1/2 c Newman’s Family Recipe Italian dressing
2 tsp garlic, minced
1/2 c red bell pepper, chopped
1/2 c red onion, chopped
1/2 c celery, sliced
2-6 oz jars artichoke hearts. drained
1 1/2 c cherry tomatoes, cut in half
1 c mozzarella cheese, cut into squares
2.25 oz can black olives, sliced
salt and pepper
- Bring a large pot of water and the 2 tbsp of salt to a boil.
- Add noodles and cook per package instructions.
- Drain the cooked pasta and rinse with cold water.
- Transfer the cooked pasta to a large bow.
- Add the Italian dressing, garlic, red bell pepper, red onion, celery, artichoke hearts, cherry tomatoes, mozzarella, and olives.
- Stir to combine.
- Season with additional salt and pepper if desired.
- Refrigerate the pasta for 3 or more hours. The longer the better.
- Stir well before serving.
In my office we all have a habit of bringing in various treats to share with each other throughout the year. (I know rough environment to be working in right?) Several years back we had an awesome (student assistant named Sarah. One day Sarah brought in this incredible orzo pesto pasta salad. I was in love! (With both Sarah and her pasta. Sarah was awesome.) She made her own pesto from scratch and I will not lie, I was impressed. This is the perfect summer salad. You have the seasonally fresh tomatoes and zucchini mixed with tangy vinegar and pesto giving it a wonderfully light and refreshing flavor. I make it several times of year and whenever I am generous enough to share with my friends I am asked for the recipe. It is definitely a favorite in our household. My son was even eating it by the bowlful when he was 1 1/2 years old. If you are looking for a tasty recipe for any summer cookouts or BBQs then search no further. This is perfect. While that little box of orzo may not look like much, it expands a great deal so this makes a very decent sized bowl of the tasty pasta salad.
Note: I save a couple of tablespoons of the feta and pine nuts to garnish the top of the salad with.
1 lb box of orzo pasta, uncooked
1 tbsp olive oil
2 medium zucchini, cut into quarters lengthwise and then sliced
salt and pepper
4 oz feta cheese crumbles (see above note)
2 c pesto (make your own or get some from the market to save time)
3/4 c white vinegar
2 c cherry tomatoes, cut in half
1/2 c pine nuts
- Cook orzo pasta per package instructions.
- While the orzo is cooking, heat olive oil in a small skillet over medium high heat.
- Add zucchini and season with salt and pepper.
- Cook the zucchini for 3–4 minutes just slightly cooking it and then remove from heat.
- Drain the orzo and place in a large mixing bowl.
- Add the feta and pesto stirring to combine.
- Drizzle the vinegar while stirring.
- Stir in the cooked zucchini, tomatoes, and pine nuts.
- Transfer to a serving bowl and garnish with extra feta and pine nuts if you saved any.
- Refrigerate for at least 2–3 hours before serving.