Curried Pasta and Broccoli Slaw

Curry spice must be affixed to my taste buds lately. A spice I once detested is now popping up in many of my dishes at home. This is another adaptation of a recipe I have made every year around Memorial Day. So this year, as you place your curried pasta and broccoli slaw dish among the other potato, pasta, and side salads on the serving table, you will know that this is truly a salad new to the ‘everyday potluck’ sides. Sure to positively tantalize taste buds and attain the ‘wow’ factor from many, the antioxidants found in curry powder and Vitamin C-packed broccoli slaw also keep nutrition as a key component. 

Curried Pasta & Broccoli Slaw (serves: 8)

Ingredients:

• 8 oz elbow macaroni
• ¼ cup skim milk
• 2 Tbsp curry powder
• ¼ cup olive oil
• 2 Tbsp Greek yogurt
• ¼ cup mango chutney, chopped
• ¼ cup white wine vinegar
• Fresh ground pepper, to taste
• 1 dash pepper
• 1 10 oz bag broccoli slaw mix
• ½ cup scallions, chopped
• ¼ cup cilantro, chopped

Directions:

1. Bring a large pot of water to a boil. Add macaroni and cook until al dente. Drain pasta and place in a large bowl. Toss with milk.
2. Meanwhile, toast curry powder in a small skillet over medium heat until fragrant. Whisk in oil and cook until curry and oil are well mixed. Cool.
3. In another large bowl, whisk together Greek yogurt, chutney, curry oil, and vinegar until combined. Season with salt and pepper.
4. Add broccoli slaw mix, scallions, and cilantro to curry dressing, and toss until combined.
5. Stir in pasta. Toss to coat. Refrigerate until ready to serve.

Roasted Beet Salad

Milwaukee growers are just settling their gardens, and soon greens and root vegetables will be in abundance. Recently, I have become mildly obsessive with beets and their rich, earthy flavors. To tone down some of the earth-like flavors and add sweetness, try roasting beets in olive oil and honey with a bit of sea salt. This combination is impeccable, and to the weary beet-consumer, this recipe is made for you.

Food sensory experts agree that you must try a food several times over your lifetime to deem that you truly have an aversion. Rich in B vitamins and vitamin A, I love cooking with beets because you can use nearly the entire plant, making them a very resourceful vegetable. Try this recipe – and for a little added creaminess, add a sprinkle of feta!

Roasted Beet Salad (serves: 6-8)

Ingredients:

• 1 bunch of beets (3-4 large) and beet greens, chopped
• ¼ cup honey
• 1 Tbsp olive oil
• ½ tsp pepper
• 1 dash sea salt
• 2 cups spinach, chopped
• 3 ribs celery, chopped
• ½ sweet yellow onion, chopped
• 1 carrot, peeled and ribboned
• Fresh pepper
• Olive oil
• Balsamic vinegar

Directions:

1. Preheat oven to 375°F.
2. Slice off beet stems (greens) and roots. Discard roots and set greens aside. Peel outer layer of beets and discard peels. Chop beets into ½-inch thick pieces.
3. Place beets into a large sheet of foil. Drizzle with olive oil and honey. Sprinkle with pepper and salt. Bring foil together to form a foil package or pocket.
4. Place foil package into the oven, and bake until beets are tender, about 30-40 minutes. Allow to cool when roasted.
5.  Meanwhile, chop beet greens and place into a large bowl.
6. Add spinach, celery, sweet onion, and carrot ribbons.
7. Place roasted beets on top of greens.
8. Garnish with freshly ground pepper.
9. Serve salad with olive oil and balsamic vinegar.

Purple Potato Salad

Memorial Day is coming. The weather is warming. Grills are firing up. This can only mean one thing: POTATO SALAD season has begun. I have never settled for ordinary, and so this is not just any potato salad – it’s zesty, crunchy, and purple all over! My local Whole Foods had purple potatoes on sale, and I could not pass them by. I promise, this is a healthy, delicious and sure to “wow” your guests. What are purple potatoes, you ask? Well….you are about to find out.

Purple Potato Salad (serves 6-8)

Ingredients:

• 2 pounds purple-skinned potatoes, quartered
• 1 head garlic, halved
• ¼ tsp red pepper flakes
• 5 Tbsp apple cider vinegar
• 1 medium red onion, halved and thinly sliced
• 1 tsp sugar
• ½ cup Greek yogurt
• 3 Tbsp light sour cream
• 1/3 cup horseradish, drained (not the sauce – just plain horseradish)
• 2 stalks celery, sliced
• 3 dill pickles, diced
• 3 Tbsp fresh dill
• 2 Tbsp chopped fresh parsley
• 1 dash salt
• Freshly ground pepper

Directions:

1. Combine potatoes, garlic, red pepper flakes, and 1 tablespoon vinegar in a medium saucepan and cover with water.
2. Bring to a boil and simmer, uncovered, for 7 – 10 minutes, or until potatoes are soft.
3. Drain potatoes, discarding garlic. Allow potatoes to cool.
4. Meanwhile, sauté onions in a small saucepan until tender. Set aside.
5. In a large bowl, combine remaining 4 tablespoons of vinegar, sugar, Greek yogurt, sour cream, and horseradish. Add celery and pickles.
6. Gently add potatoes, onions, dill, and parsley to yogurt mixture.
7. Season with salt and pepper, and refrigerate until ready to serve.