Wednesday, May 7, 2014

Spinach Teriyaki Pasta Salad

This is actually a very slight twist on a recipe hidden deep in the archives of the blog. And by slight, I mean I omitted the chicken. It's actually just as good with the chicken, but I was bringing it as a side dish to a party and chose not to include it. This pasta salad was such a hit with everyone there that I knew it deserved to be reposted, especially since the original pictures are pretty pitiful!

This makes a great picnic or party dish because most of it can be done ahead of time. I cooked and marinated the pasta, storing it in one bowl, and prepared the remaining ingredients and stored them in a separate bowl. Just before serving, I combined the two with a bit more of the dressing and was ready to go! You could just as easily throw it all together at once and let it sit for a bit if you don't want to dirty multiple dishes, but I wanted to keep the ingredients as fresh as possible.

Judging by how many people came up to me during the party to rave about this pasta salad, it's safe to say you'll witness similar feedback!

One Year Ago: Raspberry Brie Bites and Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Two Years Ago: Frozen Neopolitan Cake and Open-Faced Sandwiches with Goat Cheese, Arugula, and a Fried Egg

Three Years Ago: Greek Panzanella and White Chocolate Amaretto Cake

Four Years Ago: Green Pizza (Pesto Pizza with Broccoli, Asparagus, and Potato)

Monday, May 5, 2014

Spring Panzanella Salad

Preparation and planning are the name of the game when it comes to meals in our kitchen, especially now that I’m back at work. I’ve always been committed to weekly meal planning and trying to create a menu that works with our schedule, but it’s become all the more important. Meals that I can either make ahead of time or in minimal time on a weeknight are my go to for now, and I’ll likely devote a few hours each weekend to getting a head start on cooking.

This Spring Panzanella salad isn’t a true make ahead meal, but most of the components can be made ahead of time, leaving you to quickly toss them together and eat when you’re ready! I was still on maternity leave when I made this, but I still followed this system, cooking the asparagus, hard boiling the eggs, toasting the croutons, and making the dressing. When we were ready to eat, it took no more than 5 minutes to finish and get dinner on the table….pretty ideal if you ask me!

I love a good panzanella salad (check out the Greek Panzanella and the Panzanella Caprese in the archives) and this one was no exception! To make it even easier, skip the hard-boiled eggs and instead top with chicken or chickpeas or your protein of choice!

Help me out—what are your favorite make ahead meals?

One Year Ago: San Antonio Eats
Two Years Ago: Chocolate, Coconut, Almond Gobs and Baked Teriyaki Turkey Meatballs
Three Years Ago: Skillet Lasagna and Orange BBQ Chicken, Pineapple, and Vegetable Kebabs
Four Years Ago: Fresh Peach Muffins and Homemade Pesto

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Wednesday, May 7, 2014

Spinach Teriyaki Pasta Salad

Monday, May 5, 2014

Spring Panzanella Salad