Edamame Salad

Ingredients:

1 pound shelled edamame (typically frozen; defrost before assembling salad)

1 can corn, drained

1 red pepper, diced

1/2 cup scallions, sliced

1/2 bunch of cilantro, chopped

1/4 cup apple cider vinegar

1/4 cup olive oil

1 teaspoon garlic, minced

Salt and pepper

Preparation:

1. Mix all ingredients together, season with salt and pepper, and chill until ready to serve.

Lemon Tarragon Pasta Salad

Ingredients:

Salad:

1 pound mini bow tie pasta
1/2 cup sliced almonds

2 cups purple grapes, sliced in half

2 cups chicken (rotisserie, poached, or canned) 

1 cup scallions, sliced

Dressing:

1 1/4 cup Mayonnaise (no Miracle Whip!)

2 lemons, juiced and zested
2 Tablespoons Apple Cider Vinegar
2 Tablespoons fresh tarragon (substitute 2 teaspoons of dried tarragon)
2 Tablespoons honey
1 Tablespoon sugar

1/2 - 3/4 cup milk

Salt and pepper

Preparation:

1. Cook pasta in well-salted water according to package directions. Once cooked, drain pasta and run cool water over noodles until cool to the touch. 
2. In a bowl, add all the dressing ingredients and wisk until well-combined. 
3. In a large bowl, mix the pasta, almonds, grapes chicken, and scallions with half the dressing. 
4. Chill at least one hour prior to serving. Mix remaining dressing with pasta prior to serving.

Cheesy Sausage Pasta

Ingredients:

1 Tablespoon olive oil
1 pound smoked sausage, sliced
1 onion, diced
2 Tablespoon minced garlic
2 cups chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1/2 cup heavy cream
8 oz cavatappi pasta (penne works, too)
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Salt and pepper

 

Preparation:

1. Heat olive oil in a large skillet over medium high heat.
2. Add onion, season with salt and pepper, and cook until translucent, about 5 minutes.
3. Add sausage and cook until browned, about 3 minutes.
4. Add garlic and cook until fragrant, about 30 seconds. 
5. Add broth, Ro-Tel, cre and pasta. Bring to a boil, then cover skillet and reduce heat to medium low. Cook until pasta is tender and liquid is mostly absorbed, about 15-20 minutes.
6. Remove skillet from heat, and stir in cheese until melted. Sprinkle with scallions and serve.

Adapted from: https://www.kevinandamanda.com/spicy-sausage-pasta/

Roasted Broccoli

Ingredients:

2 heads of broccoli (about 4 cups of broccoli florets)
1 lemon
2 teaspoons minced garlic
3 Tablespoons olive oil
Salt and pepper

Preparation:

1. Preheat oven to 425°.
2. Cut broccoli into florets, rinse well and let dry.
3. In a bowl, put broccoli, minced garlic, and olive oil. 

4. Spread broccoli on a sheet pan and sprinkle with salt and pepper.
5. Cook broccoli for 20 minutes.
4. Remove broccoli from oven. Sprinkle lemon zest and lemon juice over broccoli and serve.

Grandma Mary's Jello Salad

Ingredients:

1 small box (3 oz) Jello (any flavor)

16 oz. small curd cottage cheese

12 oz. can of crushed pineapple

10 oz. tub of whipping cream

Preparation:

1. Drain the pineapple well.

2. Mix cottage cheese and whipping cream together, until well blended.

3. Stir in pineapple, mix well.

4. Stir in Jello and mix until completely dissolved.

5. Pour into pan and chill for at least 4 hours prior to serving.