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How To make Pasta Salad with Currants, Olives and Pine Nuts
1 lb Penne pasta
1 ea Garlic clove, quartered
1 ts Salt
1 c Packed stemmed fresh parsley
1/4 c Fresh lemon juice
1/4 c Red wine vinegar
1 ts Curry powder
1 ts Sugar
3/4 ts Ground cumin
1/2 ts Pepper
1 c Olive oil
1 ea Red onion
peeled, finely chopped 1 c Sliced Kalamata olives
:
(pitted) 2/3 c Dried currants
2/3 c Toasted pine nuts
Fresh parsley sprigs Cherry tomatoes Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl. Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add oil through feed tube in thin steady stream. Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve. Edena Sheldon in "Bon Appetit" August, 1991 Posted by Karen Mintzias
How To make Pasta Salad with Currants, Olives and Pine Nuts's Videos
Carrot Tzimmes Recipe | Perfect for Rosh Hashanah
Carrot tzimmes (slow-cooked carrots with honey) is one of those recipes that takes us back in time. It is a dish many of us grew up eating, often thanks to our grandmothers or aunties. A recipe from the old world.
CARROT, NOODLE + PRUNE TZIMMES
Serves 4
INGREDIENTS4 carrots, peeled
2 tablespoon white or coconut sugar
120 g (¼ cup) honey
1 1/2 tablespoons lemon juice
1 tablespoon butter
pinch ground cinnamon
salt and freshly ground black pepper
8 prunes
2 cups cooked and drained pasta
(pearl couscous, orecchiette or home made nokedli)
ALSO
Chopping board and knife
Ovenproof saute pan or saucepan
Ovenproof dish
Wooden spoon
Charmaine Lord’s Dish Up - Tuna Pasta
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ROTINI PASTA WITH ROASTED CAULIFLOWER - #MeatlessMonday - Chef Lisa Schoen
In this recipe, we give you a #meatless option as well as an option for those who do eat meat!
Try out my recipe and let me know whFor today’s #MeatlessMonday recipe, we are going with a roasted cauliflower pasta!at you think? You can do it!
INGREDIENTS
Gluten Free Rotini Pasta
Reserve 1 Cup Pasta Water
2 Heads Cauliflower, cut into florets
Olive Oil
Smoked Paprika
Salt and Pepper to taste
4 Cloves Garlic, thinly sliced
1 Tablespoon Italian Seasoning
Red Pepper Flakes to taste
Salt and Pepper
1/2 Cup Chicken Stock
Zest of one Lemon
Juice of 1/2 Lemon
1 Tablespoon Butter
Basil Leaves for Garnish
Parmesan Cheese for Garnish
EVO
1/4 Cup Toasted Gluten Free Bread Crumbs
Crumbled Bacon for Garnish (optional)
DIRECTIONS
Preheat oven to 450 degrees.
Cook Pasta until al dente, drain and reserve 1 cup of pasta water.
On a sheet pan, combine cauliflower, olive oil, paprika and salt and pepper to taste. Roast in the oven 20-25 minutes until cauliflower is golden brown.
Remove and set aside.
In a large sauté pan, add sliced garlic and olive oil. Cook garlic until golden. Season with salt, pepper, Italian seasoning and chili flakes.
Deglaze pan with stock and stir to get any bits stuck to bottom of pan. Add cauliflower and pasta to pan. Stir to combine.
Add pasta water, lemon zest, lemon juice and butter. Garnish with basil, cheese and extra virgin olive oil.
Top with toasted bread crumbs.
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Born To Eat's Lentil Pasta Salad
We found ourselves intrigued with Trader Joe's new red lentil pasta (yep, lentils are the only ingredient). We dish out our recipe + ways to serve up the pasta for all levels (Baby Bites) on our website:
2021 Fall Stock Up | Large Family Pantry, Freezer & Household Stock Up | Huge Grocery Haul
Here is our Fall 2021 annual pantry, freezer, & household stock up. We live an hour and half from the nearest Sam's Club, that is a 3 hour round trip in good weather. Costco is even farther from our house. In rain. sleet or snow, travel time can double to each of these stores. Stocking up each fall saves us not only time but money as well. We only have one local grocery store and it is rather pricey and has only basic items. We cook most meals at home and rarely go out to eat in restaurants. We live in the country and have chickens, a garden, an orchard, berry bushes, grapes, maple trees, a pond stocked with trout and honey bees. We preserve much of the food we produce and buy basic items in bulk to save money. Hope you enjoy this years major haul. Shelby
Keep Heading East Episode 6 - Greece: Virgin Olive Oil | Dolmades | Lamb Kofta
Welcome to Episode 6 - Greece in our Keep Heading East series. In this episode we are going to take a look into Greek Cuisine, explain about the famous virgin olive oil and what you can actually do with it! Can we use olive oil for frying? Or are there much better options?
We'll also look into some local food from Greece with recipe link for Dolmades which is one of our favourites from this area. Dolmades can be a great starter and your main could be Lamb Kofta with Tzatziki which we will give you our own recipe for.
You can find this recipe alongside many others in our free 90 page PDF cookbook that's available for our subscribers and beautifully accompanies the Keep Heading East series.
---Grab your SPECIAL PRICE course: 5 DAYS TO 5 STAR KNIFE SKILLS ---
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--DOWNLOAD A FREE PDF COOKBOOK TO ACCOMPANY THIS SERIES--
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--PURCHASE A HARD COPY OF THE COOKBOOK--
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--OUR RECOMMENDED EQUIPMENT AND SERVICES--
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--LINKS TO VIDEOS MENTIONED IN THIS EPISODE
► Dolmades video
► Baked feta recipe
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