Late Summer Pasta Salad

This pasta is best chilled, so make it ahead of time and enjoy it later. Great the next day too!

Salad


3 cups dried pasta, preferably tri-colored
salt, for pasta water
2 chicken breasts, cooked and diced
1 cup cooked garbonzo beans
2 zucchini, I used yellow crook neck, diced
1 cucumber, peeled, seeded and diced
1/4 cup red onion, minced fine
1 Tbsp fresh dill, minced
2 Tbsp fresh flat leaf parsley, minced
1/3 cup feta cheese
Cook pasta, add other ingredients. Toss to combine.
Dressing

1/3 c olive oil
1/4 c fresh lemon juice
kosher salt
fresh ground black pepper
whisk ingredients together to emulsify and toss into pasta salad

~Enjoy!

Cooking Class Prices

I will teach you how to create wholesome, fresh, simple food.
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This is a sliding scale, depending on how many people will be attending.

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Five people ~ $20 each

I also offer menu planning classes, grocery shopping tours and pantry overhauls.

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Blackberry and Stonefruit Galette

I am very inspired by my Aunt Laurel, whenever I visit her she always makes some delicious sweet treat. This is inspired by her and many of her delicious galettes I have enjoyed.

This is a somewhat tart dessert, which makes it taste so good with some vanilla ice cream.


Crust

1 cup whole wheat flour
1 cup brown rice flour
1 tsp salt
1 TBSP sugar
3/4 cup cold butter, (1 1/2 cubes)
ice water

Sift flours, salt and sugar together. Cut in cold butter until it is the size of peas.
Add water 1 Tbsp at a time (about 4-6 TBSP) just to hold dough together. Try not to work the dough to much. Form into a ball, flatten slightly and cover with saran wrap. Refrigerate at least one hour or overnight.


Filling

3 peaches, washed, pitted and sliced into 1/2 inch wedges
3 nectarines, washed, pitted and sliced into 1/2 inch wedges
1 1/2 cups blackberries, washed
1 TBSP arrowroot powder
1 TBSP lemon juice
2 TBSP sugar or maple syrup, plus 1 TBSP sugar
1 tsp cinnamon
4 TBSP butter
1 egg white

Toss all above ingredients except butter and egg white in a large bowl. Set aside.

Preheat oven to 350
Roll out pastry into a rough circle or rectangle.
You will be using a baking sheet lined with parchment paper to cook on.
Lay crust out on center of sheet, it is okay if it is bigger than the sheet.
Pour filling into the center of the crust. Allow a 1 inch border of crust.
Fold crust up and over galette.
Dot with butter. Using a pastry brush, brush egg white over crust and filling. Sprinkle with 1 Tbsp sugar.

Bake for 45-60 minutes.
Galette will be done when crust is a nice golden brown and fruit is bubbling.

~ Enjoy

Pesto

2 cups fresh basil leaves, washed and patted dry
4 garlic cloves
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
salt

In a food processor blend basil leaves and garlic, add pine nuts and parmesan.
Slowly add the olive oil to bind ingredients to a nice consistency.
Add salt to taste.


I like a lot of garlic, you can adjust to your taste.

For a reduced fat version you can use you can replace some of the olive oil for chiken or veggie stock.