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Cooking Method: Tossing

Spanish Potato Salad by Foodie’s Chef Laura Brennan

 

My Irish-German aunts made potato salad without mayonnaise.  As a curious kid, I found it intriguing because it was not what we did at our house.

 

There was bacon fat and vinegar drizzled over the hot potatoes and crumbled crispy bacon and chopped hard cooked eggs mixed in as well. To be sure, it was delicious and there was nary a drop of olive oil or any other unsaturated fats to be found.

 

Fast-forward many decades later, a mayonnaise-less potato salad is still not very common.  It makes an early summer appearance in the food magazines, but mostly remains the provenance of restaurants and/or family traditions.

 

This recipe with olive oil, smoked paprika, green olives and sherry vinegar give this potato salad its Spanish flair and its improved nutrition. The recipe is vegetarian and with a nod to my aunts; the addition of paper-thin slices of smoky ham would not be amiss.

 

 

Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan

 

This is a quick and simple and delicious pasta dish from Rome.  Long strands of pasta are coated with a cheese & butter sauce.  Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino.  And -  this recipe uses very few ingredients and can be made in one pot!

 

 

ANTIPASTO SALAD by Foodie’s Chef Laura Brennan

Something crunchy, something colorful and something savory to bring to a last-of-the-season cookout, or a first-of-the-season tailgate party.
There is barely any cooking to do: the cherry tomatoes are slightly roasted, the broccoli crowns are tossed with extra-virgin olive oil and grilled along with some crusty French or Italian bread.
The rest of the work required improves your knife-skills.1

Crunchy Beef & Peanut Salad by Foodie’s Chef Laura Brennan

 

Salad for Dinner.  It heralds summer al fresco dining.

 

This salad does have a few steps but they are all quick and easy. The two sauces could be made earlier in the day or even the day before, and reheated. 

 

The individual tastes are crunchy, fragrant, spicy, meaty, sweet, sour and savory.

To quote Aristotle: “The Whole is Greater than the Sum of its Parts”.

 

Chickpea & Cauliflower Salad with Spiced Tahini Dressing by Foodie’s Chef Laura Brennan

 

Instead of taking last year’s pasta salad to your summer get-togethers …why not show-off with this show-stopper?   It’s very easy to make:  roast some seasoned cauliflower pieces and open a couple of cans of chickpeas!  (Well, OK, plus make a very simple and quick tahini dressing!)

 

Roasted cauliflower is ‘meaty’ and especially delicious with this tahini dressing.  And the recipe makes extra dressing that would be great with grilled lamb and/or beef in a pita bread and crunchy vegetable sandwich.

 

 

Foodies Markets Kale Salad Serves Four