Höstig Pasta Salad

The Swedish language, is amazing. They take any old word and turn it into an adjective. Like Höst, meaning Fall, for instance. When wanting to describle something "fall like" they simply add the equivalent to our "y" and suddenly have, "fally"...? Personally, I think it stems from lack of creativity. But whatever the case, I dig it. It makes for a lesser vocabulary, and in turn a more quiet type of folk.

Being your typical loud American, it took a while to find that balance, between silent Swede and big mouth. I found that balance through cooking. While cooking, I keep quiet and when finished, I get to write about it...which is my silent form of flapping my gums.

NEEDS:
-1 package whole wheat, spiral pasta, cooked, drained and set aside.
-1 large sweet potato, peeled, chopped and steamed until barely tender (about 10 mins)
-2 large red beets, peeled, chopped and steamed
-1 large yellow pepper, washed and chopped
-Few handfuls of fresh, mixed greens, washed
-1 tbl olive oil, S&P to taste

To Do:
Cook it all up throw into a big pretty bowl and toss with a little olive oil, salt and pepper. Voilá!

Black Rice Salad

The heat of the summer should not be met by heat of the kitchen. When temperatures reach the red, we reach into the fridge and get salad savvy. This is my husbands number one request. And though it does involve some light cooking, it's a request I don't mind granting. And while we most often eat this as our main course, this little lady is a great match for chicken. Beyond easy, and rather pretty...this uncommon combo is a hit amongst all.

Needs:
Black Long Grain Rice or Wild Rice
Red Grapes
1 Large Broccoli Bunch
Raw Unsalted Cashews

Your favorite vinegarette & a killer loaf of bread! (preferably one with a little fruit)

To Do:
-Cook 4-6 servings of rice according to package instructions, let cool completely
-Wash grapes
-Wash and chop broccoli
-Throw everything into a bowl and toss with dressing
-Serve atop a fresh bed of baby spinach, with a little bread on the side

Not Your Average Potato Salad

Throughout my life, every summer has been haunted by that heavy, egg ridden, mayonnaise covered blood clot of which we call the Potato Salad. I know there are plenty of you who love it, even ache for it, and I apologize to those of you who do, but I just can't get with it. Or atleast I wasn't able to, until my dear friend Josefine came along and rocked my summer salad world with this gem. It's everything one would want in a salad, side dish or even meal. Fresh and colorful, it's ingredients blend together beautifully and hold up much better than egg and mayo, in the hot summer sun. Be as creative as your local farmer's market allows. If asparagus is in season...throw it in, along with whatever greens look fresh and fancy. Here's my version....

1 lb fresh potatoes (washed, unpeeled, and cubed)
1 250g (8 oz) packet of halloumi cheese (sliced)
2 good handfuls of fresh greens (I used mixed)
1 fresh bunch of basil, washed and chopped
350g (12oz) cherry tomatoes, washed and cut in half
200g (7 oz) sugar snap peas, cut in half
3 tbls of pine nuts

olive oil, a little lemon juice, salt and coarse pepper to taste

-Boil potatoes in salted water for about 10 mins (do not over boil, you want them to keep their shape)

-While potatoes boil, fry or grill halloumi until golden and then cut into bite size pieces, set aside

-Once boiled, drain potatoes, rinse in cold water, drain again and set aside to cool

-Once cooled, toss potatoes in 3-4 tbls olive oil, 1 tsp lemon juice, salt and pepper

-Stir in remaining ingredients one at a time, being careful not mash the potatoes

-Serve cold or at room temp

Bring as your contribution to the next BBQ, pack a picnic or serve for dinner with a fresh rustic baguette. And for God's sake...thank Josefine.