Summer Salad Board

 The kids were visiting. I had plenty of farmers market vegetables on hand. First I roasted those vegetables for the pasta salad .   (Tomatoes, yellow squash, zucchini, fennel, onions and garlic).

 

Sheet Pan Creole Penne

(3 Servings)

Cook pasta.  Bring cold water to a boil.  Add salt and pasta.  Cook for 12 minutes more, stirring occasionally. Drain.

2/3 cup penne

 

Mix together:

1 cup cherry tomatoes, diced

2 mini sweet peppers, diced

1 green garlic, diced

1 green onion, diced

2 Tablespoon olive oil

1/2 teaspoon sugar

1/8 teaspoon salt.

Pour onto sheet pan lined with aluminum foil. Bake at 350F. for 15 minutes.

 

Creole seasoning

Mix together: 

3/4 teaspoon paprika

3/4 teaspoon onion powder

Pinch white pepper

Pinch thyme

Pinch oregano 

  

Stir in drained pasta. 

Return to oven for a few minutes more.

 

I peeled and cubed potato for Potato Salad and put those to boil.

 

To those potatoes, I added onion, carrot, celery and red pepper the last minute of boiling. I meticulously whisked and cooked the potato salad dressing. That's the hard part but it's worth it. The cooked salad dressing takes me back to Mrs. Daugherty's Junior High Home Economics class. This is one of my recipes Main Street Morgantown printed on postcards for the local Farmers Market.

The bunch of small, multicolored beets were roasted at 400 F for approximately 1 hour. I was hoping not to have to peel the, but the skin flaked off easily after roasted. These went fast!

My tabouleh was something new and I will work on improving. My herb pots on the front porch did not garden enough parsley for this endeavor, yet I was happy to have a place to use the mint and cut up cucumbers.

Tabouleh 

Freekeh (1/2 cup)

Soak 1/4 cup freekeh in tap water 10-15 minutes. Drain.

Heat 1 teaspoon olive oil on stovetop. Add grain. Sauté in oil 1 minute. Add 1/8 teaspoon salt. Add 1/4 cup boiling water. Lower heat, cover and simmer 15 minutes. (Keep an eye on the pan in case you need to add more boiling water.) 

1 cup tomatoes, diced

1/4 teaspoon salt

1/2 cup freekeh

1/4 cup lemon juice

2 tablespoon olive oil

1/8 teaspoon pepper

1 1/2 cups minced fresh parsley

1/2 cup minced fresh mint

2 green onion, sliced