Moroccan Carrot Salad

 

This is a delightful take on a carrot salad, no mayo involved. Flavorful, bright, and good enough for a main! Maybe throw on a piece of grilled chicken.

Moroccan Carrot Salad

from Aunt Janet

Ingredients:

1 lb. carrots, scrubbed and shredded (about 3 cups)

3/4 c. golden raisins

3/4 c. peanuts

1/4 c. chopped cilantro (1 bunch)

2 green onions, thinly sliced (whole stalks)

1/4 c. extra virgin olive oil

2 Tbs. harissa (dry or wet)

1 tsp. cumin

1 Tbs. honey

1 lime, juice and zest

2 cloves fresh garlic, minced 

2 tsp. ginger, finely grated 

1/2 tsp. salt

1/2 tsp. ground pepper

Instructions:

1. In a large bowl, mix together the carrots, raisins, peanuts, cilantro, and green onions. Set aside.

2. In a small bowl, whisk together olive oil, harissa, cumin, honey, garlic, ginger, salt and pepper. Combine with carrot mixture. Add additional salt and pepper to taste as needed.

Whipped Herb Feta and Pistachio Dip

 

Absolutely delicious dip I found online and made for a Mediterranean feast with my mom after our return from the Dalmatian coast.

Whipped Herb Feta and Pistachio Dip

slightly modified from foodmymuse

Ingredients:

1/2 cup roasted and shelled pistachios, plus more for garnish

8 oz. feta

1 lemon (zest), divided

1/3 cup cilantro, chopped

1/4 cup green onions (or scallions), chopped

1/2 tsp. honey

good olive oil for topping, plus some as needed for dip consistency 

pita bread, for serving 

Instructions:

1. In a food processor, add pistachios and process for 10 seconds.

2. Add feta, 1/2 lemon zest, cilantro, green onions, and honey. Process until smooth but stilly chunky. Add olive oil as needed for consistency.

3. To serve, place dip in a wide dish and create a well in the middle. Fill well with olive oil, and garnish with reserved lemon zest, additional pistachios, and a few cilantro leaves and green onions as desired.

4. Serve with pita bread.

Orzo Pasta Salad with Kale Pesto

 

Easy and quick pasta salad. For vegetables and protein, you really can add whatever you have on hand! This is a kale pesto, but any pesto would work here (basil, cilantro, etc.). 

Orzo Pasta Salad with Kale Pesto

based on The Roasted Root

Ingredients:

16 oz. box orzo pasta

2-4 cups vegetables (broccoli, onion, zucchini, whatever you have on hand)

1 bunch green onions, chopped

1/2 cup sun-dried tomatoes, chopped small

(optional) 2-4 cups protein, cooked (diced chicken, beans, etc.)

Pesto:

4 cups kale, packed

2 cups basil, packed

1/2 cup raw walnuts

1/2 cup pine nuts

1/2 cup Parmesan

3 Tbs. vinegar, rice or other

4 cloves garlic

3/4 cup olive oil

Instructions:

1. Cook orzo according to package directions. Drain, and set aside.

2. Cook the vegetables (steam, fry, etc.). Add to the orzo. Add protein is using.

3. In a food processor, add peeled garlic cloves and mince. Add remaining pesto ingredients (except oil) and pulse until a paste forms.

4. While the food processor is running, drizzle oil into pesto until combined.

5. Add pesto to pasta and stir to combine. 

Antipasto Pasta Salad

Chicagoan coworker with strong Italian roots introduced me to this recipe. He recommends halving the meat, and I don't disagree! But posting the original.

Antipasto Pasta Salad

Ingredients:
1 lb pasta (shells, elbows, or bowtie)
4 oz. Genoa salami chopped
4 oz. pepperoni, chopped
8 oz. Asiago or sharp Italian cheese, diced
1 can (6 oz. dry weight) black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 packet (0.6 oz) Italian dressing mix e.g. Good Seasons
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbs. dried orageno
1 Tbs. dried parsley
1 Tbs. Parmesan, grated
salt and pepper to taste

Instructions:
1. Boil pasta until al dente. Drain and rinse.
2. In a large bowl, combine pasta, salami, pepperoni, cheese, peppers, and tomatoes. Sprinkle on the envelope of powdered dressing. Mix thoroughly and refrigerate.
3. To prepare the dressing in a small bowl whisk together EVOO, balsamic, orageno, parsley, Parm, salt and pepper. Just before serving, pour dressing over the salad and mix well.