Potluck-Ready Pasta Salad

Back when I was in AmeriCorps we had potlucks ALL THE TIME. People were pretty serious about them, too. Since then, I've learned that potlucks are not quite so frequent in your average office environment. However, we did have a potluck recently when our group of AmeriCorps members finished their one-year term. I made this almost-store-bought pasta salad after work the day before. 

This is pretty much a combo of a few things I picked up at Trader Joe's, so I'll write it up as I made it. Obviously, this is not sponsored by Trader Joe's. I wish!!

Potluck-Ready Pasta Salad

1 bag vegetable radiatore pasta (the multi-colored spiral-y one)

1 container pre-cut Healthy 8 chopped vegetable mix (or do the chopping yourself: red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes and celery)

1 container crumbled feta

1 small can sliced black olives

1/3 cup red wine vinegar

2 tsp lemon juice

2-3 cloves garlic, minced

2-3 tsp dried oregano

1 tbsp fresh dill, chopped

1/3 cup olive oil

Combine the pasta, veggies, feta and olives in a large bowl. In a separate small bowl, mix together the vinegar, lemon juice, garlic, oregano, dill and olive oil. Pour over the pasta and mix well.

Chickpea + Avocado Hummus

The addition of avocado is a fun twist for a simple, quick homemade hummus. I got the recipe from Joy the Baker, whose baked goods are AMAZING along with everything else on her blog.

I ate most of the hummus with pita chips and fresh veggies, like the snap peas from my garden, but I also made a really good pita sandwich with chicken (with lettuce that's also from my garden!). 

AVOCADO HUMMUS

1 can (15 oz) chickpeas

2 ripe avocados

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

 1 1/2 tbsp tahini

2 cloves garlic

salt & pepper

Blend everything in a food processor until as smooth as you like - I like it to stay a little bit chunky for texture but some people like a very smooth hummus. 

Cauliflower Pineapple Curry

I wanted to make the cauliflower rice with mango that Michelle posted earlier this month, but I only had the cauliflower (and was tired) so I made this instead. It only takes a few minutes and is all done on the stovetop, so no heating up the oven. Now I need to buy another head of cauliflower so I can make Michelle's recipe!

Quick Cauliflower & Pineapple Curry

1 head cauliflower, chopped
1 cup fresh pineapple, chopped
1 clove garlic, minced
1 tbsp red curry paste
1 tbsp heavy cream (optional)
1/2 cup green onions, chopped

Heat a little oil in a skillet over medium heat. Cook the cauliflower for about 5-7 minutes, stirring occasionally. Add the garlic and pineapple and cook for another couple minutes, stirring until the garlic is fragrant and only slightly toasted. Add the curry paste and mix until it coats everything. If using, add a little heavy cream (or half & half) and stir. Cook for another minute or so and add the green onions.

Kind of Cuban Sandwich

I've been vaguely craving a Cuban sandwich since I saw Chef, the Jon Favreau movie with the Cuban food truck (which is on Netflix Instant now!), a few months ago. Such a cute movie! I kept expecting something terrible to happen with the kid, but (spoiler alert?) everyone just keeps getting happier and eats delicious-looking meat.

Making this sandwich reminded me of the Croque Monsieur I posted a while ago - I need to make that again!! It was pretty simple and very very good.

Kind of Cuban Sandwich

Makes 1 sandwich, multiply for more

1 roll of bun (It should be crispy outside, soft inside. I used both ends of a loaf of ciabatta for this one.)

3 slices pork (I had roasted a pork tenderloin)

2 slices turkey

2 slices dill pickle

2 slices provolone cheese

1 tsp yellow mustard

Spread yellow mustard on the inside of the bread. Layer on the pork, turkey, pickles and cheese. Then either use a panini press or grill in an oiled skillet by placing something heavy on top - I used a bigger cast iron skillet and a smaller on top. 

Baked Chicken Tenders

Even though it's definitely not a big, dramatic story, one of my family's most-mentioned vacation memories is from our first trip to Prince Edward Island, when my sister and I were both in elementary school.

My dad found out about a lobster supper going on at a nearby church, so we all went for dinner one night. He was all excited about it because he liked to hang out with locals and generally stick to "off the beaten path" experiences on our trips. When we got there and saw the menu, the only options were a big lobster supper, with lobsters fresh from the local fishermen, and dino-shaped chicken nuggets.. and my sister and I both opted for the nuggets.

Fortunately we went to the eastern coast of Canada almost every summer, and I had many more opportunities for great lobster suppers! Pretty much ever since that trip, I would always go for the lobster given the choice, especially when they're caught right by where I'm staying, no matter how dinosaur-shaped the other option might be.

(Another related vacation story from around the same age: the time when we were at a diner and I ordered a BLT without the bacon or lettuce...)

That said, I also love chicken tenders (although not nuggets so much anymore) and get cravings for them every once a while! This recipe is a good quick one when a craving comes around.

Baked Chicken Tenders
Adapted from Natasha's Kitchen

6-7 chicken tenderloins or about 3 breasts cut into 1" strips
salt & pepper
1/4 cup Dijon mustard
1/4 cup mayonnaise
3 cloves garlic, minced
1 1/2 cups panko (+ 1/2 cup if necessary)

Honey mustard sauce:
1/4 cup honey
1/4 cup mustard
1/4 cup mayonnaise

Soft Polenta Bowl

During a long walk, I spent the whole time dreaming about my lunch. However, I was not about to make my usual hour long recipe (see other polenta post). I threw this together in about 30 minutes instead with some leftover arugula pesto.

I am currently writing this as Monkey is applying aloe vera to my back. My skin is nice and toasty thanks to my first day working at Mill Creek Urban Farm. It was so good to be back to a farm. I learned how to harvest asparagus and ate some fresh cherries right off the tree with some of my coworkers. My favorite thing about the farm so far is the fruit trees (plums, peaches, mulberries, etc.). All this fruit makes me dream of pies!

1 cup medium ground cornmeal

3 cups water

1/2 tsp sea salt

1 tbsp butter

1/4 cup shredded Parmesan cheese

Bring the water, cornmeal, and salt to a boil in a medium saucepan. Turn down the heat to medium and stir constantly for 15 minutes until mixture thickens. Add in the butter and Parmesan and stir until incorporated. Let sit for 5 minutes.

Meanwhile get toppings ready. I used what I had on hand. Sliced avocado, tomato sauce (the one from 101 cookbooks is great), fried egg, and fresh oregano. Also-

Arugula Pesto

2 cups arugula, packed

1/3 cup pumpkin seeds

3 cloves garlic, peeled

1/4 cup Parmesan cheese

About 1/2 cup olive oil

Salt and pepper to taste

Process the pumpkin seeds, garlic, and cheese together in a food processor. Add the arugula and pulse until finely chopped. Drizzle in the olive oil until the pesto gets to a consistency you like. Season with salt and pepper.

To serve, scoop out some polenta into bowls and top with whatever you like.

Quick Chickpea Coconut Curry

A few days ago I went to Whole Foods around dinnertime, so obviously I was tempted by the hot food bar. I got some of a delicious chickpea side dish, and I figured it would be pretty easy to copy at home. It is!

My version does has the advantage of not having to sit around in a buffet tray for hours, and curry is one of those things that is way easier than some people think to make homemade. Last night Linda made a great chicken tikka masala that she should post!!

Quick Chickpea Coconut Curry

1 tbsp oil (I used peanut but coconut would make sense)
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp (or more for extra spiciness) fresh hot pepper, seeds taken out and minced (I used serrano)
1 tbsp red curry paste
1/2 cup coconut milk
1 can chickpeas, rinsed
1/4 cup green onions, chopped
salt and pepper