Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, July 4, 2013

Picnic Salads

We were asked to two Fourth of July "dos" today

One afternoon
one evening

"Please bring a salad" 
each hostess said

To the first

I brought 
Pepper Slaw

The recipe found, not in a cookbook but in an email
from a friend who we correspond with on email
Who we're going to cruise with come fall

I changed the name, however
for I call it
"Slaw with Attitude"

It's a spicy, sassy cabbage salad
Everyone at the lunch seemed to like it!

Thanks, Bart!!!

(or Slaw with Attitude)

1 cabbage, shredded
2 Poblano peppers, juliened
2 T. celery seeds


1 cup water
1 cup Apple Cider Vinegar
1/2 c. sugar

Mix cabbage and peppers in a bowl.     Put water, vinegar and sugar in a saucepan.   Heat until sugar is dissolved.    Pour over cabbage/pepper mixture.     Add celery seeds.     

And to the second . . 

Pasta Salad

A wonderful salad of pasta and vegetables in a garlic scented oil
Perfect  for a summer picnic!

Plus it makes a ton!
Which is always good when you have to take a dish.


1 pound corkscrew pasta
1/2 t. tortellini with cheese
1/2 cup plus 1 T. olive oil
6 cloves garlic, minced
1 bunch broccoli, in small flowerettes
2 medium zucchini, sliced and quartered
1 1/2 c. snow peas (or 2 packages frozen)
2 sweet red peppers, chopped
1 green pepper, chopped
1 6 oz. can pitted black olives
1 cup cherry or grape tomatoes, halved
1 C. Parmesan cheese, grated
1/2 c. Romano cheese, grated
freshly ground pepper

Cook the pasta according to package instructions.    Drain and put in a large bowl.    Pour oil into saucepan, add garlic and cook slowly till garlic is light brown.    Set aside to cool.    Lightly blanch broccoli, zucchini and snow peas -- refresh in cold water and set aside.

Toss the pasta with the garlic oil -- add rest of ingredients and toss very gently.     Serve.   (Serves 15 or more!)

Both of these are wonderful
as a make and take salad
when you have to bring something to a dinner

Of the two, Husband Jim favored the slaw 
but then he likes things that are spicy.

It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.    


Bernideen said...

I was hoping these recipes would show up here!

Pondside said...

They both sound just yummy!