Artichoke Pasta Salad

Recipe from Alton Brown

Total Time: 22 minutes

Herb Oil Ingredients 

• 1/2 bunch parsley
• 1/2 cup packed fresh basil leaves
• 1/2 bunch fresh thyme
• 1/2 cup packed fresh oregano leaves
• 1/2 medium orange, zested
• 1 dried arbol chile
• 1 teaspoon whole black peppercorns
• 2 cups canola oil
• 1 cup extra-virgin olive oil

Artichoke Pasta Salad

• 4 cups bow-tie pasta, cooked and cooled
• 2 tablespoons red wine vinegar
• 3 tablespoons herb oil
• 1 cup grape tomatoes, split
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon chopped fresh oregano
• 1 cup roughly chopped roasted chicken
• 1 cup roughly chopped marinated artichokes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
  

Instructions:

1. For the Herb Oil: In a 1-quart canning jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200ºF. Carefully pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
2. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
3. For the Artichoke Salad: Toss all of the ingredients together in a large bowl. Serve at room temperature, or store in the refrigerator until ready to serve.

Avocado Toast with Eggs, Spinach, and Tomatoes

Recipe from Two Peas & Their Pod

Total Time:  5 mins

Ingredients

• 1 cup packed spinach leaves
• 2 large egg whites or 1 large egg lightly beaten
• Salt and black pepper to taste
• 1 slice Private Selection Multigrain bread toasted
• 1/2 avocado pit and skin removed
• 2 Private Selection Campari tomatoes sliced
  

Instructions 

1. Spray a small skillet with non-stick cooking spray. Add the spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.
2. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.
3. Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. You can also add everything bagel seasoning. Serve immediately.

Crunchy Thai Peanut & Quinoa Salad

Recipe from Cookie and Kate

Total Time: 40 mins

Salad Ingredients 

• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish

Peanut Sauce Ingredients 

• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

Instructions:

1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
4. This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.