Sesame Spinach Salad

This is a salad that everyone makes their own version of - I got this one from my friend, Joanna. I had been wary of making this because I wasn't sure how the hard Ramen noodles would really taste in the salad, but it turned out delicious. Something about the flavorful mix of the noodles and the sesame vinaigrette with the spinach and cole slaw really works.

And I am always a proponent of making things in advance if you can, but you really can't add the dressing to this salad more than about a half hour before you want to eat it. If you are pressed for time, assemble all the dry ingredients and make the dressing, then toss the salad right before serving. Enjoy!

Sesame Spinach Salad

from Joanna

Makes enough for a crowd

10 ounces baby spinach

1 bag cole slaw mix

8 scallions, chopped

2 packages Ramen noodles (crush noodles and discard flavor packets)

1/2 cup sliced almonds

2 tablespoons sesame seeds

Dressing:

2 tablespoons sesame oil

3/4 cup canola or vegetable oil

1 teaspoon garlic salt

1/4 cup sugar

1 teaspoon pepper

6 tablespoons Balsamic vinegar

Lightly saute the almonds and sesame seeds in a small amount of vegetable oil. Add all other ingredients (except dressing) together and toss.

Whisk together all dressing ingredients and reserve. Toss all together about 10 minutes before serving.

Roasted Rosemary Cashews

This is a quick and easy recipe with a lot of flavor that adds a little elegance to your standard bowl of nuts on the table. I think Krista's husband, Evan, really liked these because he very willingly took the leftovers home!

My recipe that I got at an appetizer class I took is slightly different than the one on the Food Network website. So I will type the recipe as I have it, but the link is to the original. Oh, and be careful with that cayenne pepper - it's super spicy so adjust the amount to your taste!

Roasted Rosemary Cashews
from Ina Garten
Makes 1 pound

1 pound unsalted roasted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt (omit if you use salted cashews)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees F.

Spread the cashews out on a cookie sheet. Toast in the oven until warm, 5 to 10 minutes.

Meanwhile, in a large bowl, combine rosemary, cayenne, sugar, salt, and butter. Thoroughly toss warm cashews with the spiced butter and serve warm.

Tri-Colore Orzo

It is a rare occasion that I don't use a Giada De Laurentiis recipe when serving dinner to a crowd. Her recipes are almost always a sure bet for a delicious dish.

I first heard of this recipe from a family friend who makes this pasta salad to rave reviews every time. It truly is delicious with so many different flavors and fresh ingredients. The peppery arugula is offset by the sweet cranberries and the crumbly feta. Again, a good quality olive oil is important because you are not heating it. You won't be sorry you tried this!

Tri-Colore Orzo
Giada De Laurentiis
Makes 6-8 servings

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries (I used dried cranberries)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Goat Cheese Truffles

I was looking for an easy and light appetizer to serve at our dinner party this past weekend. My Recipes is a great place to go and browse around if you are looking for ideas. The goat cheese truffles jumped out at me because who doesn't love goat cheese? It is a creamy, soft, delicious cheese that tastes good with just about everything (have I sold you on it yet?).

I served these with mixed marinated olives instead of the figs and apricots the recipe suggests. Toasting the pecans gives them more flavor and takes only a few minutes on the stove top.

Goat Cheese Truffles
Southern Living
Makes 6 appetizer servings

4 ounces cream cheese, softened
1 (4-oz.) container crumbled goat cheese
1/2 teaspoon Worcestershire sauce
2 teaspoons finely chopped onion
1/4 teaspoon black pepper
1/2 cup toasted, chopped pecans
Dried figs
Dried apricots

Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

Roll cheese mixture into 3/4-inch-round balls. Roll each ball in pecans. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with dried figs and apricots.