Archive for the ‘Lunch’ Category

Tasteful Tuesday: Cucumber and Tomato Salad

Tuesday, August 7th, 2018

This fresh salad recipe is the perfect snack or light meal for hot and humid days, but don’t hold back from serving it as a side dish when temperatures get more comfortable.

Cucumber SlicesWhat You’ll Need:

  • 2 tablespoons white vinegar
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon white granulated sugar
  • 2 teaspoons salt
  • 1 medium cucumber, peeled and chopped
  • 1 medium tomato, chopped

Directions:

  1. Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl until well combined.
  2. Add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving; enjoy!

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Tasteful Tuesday: Four Pasta Salad Recipes for the Fourth

Tuesday, July 3rd, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopPasta salads are a summer staple, and their quantity and versatility (as a meal, side dish or snack) make them perfect for serving at barbecues and seasonal parties. Therefore, we’re highlighting four pasta salad recipes from our blog just in time for the Fourth of July (click on the titles for full ingredient lists and directions).

Rotini Pasta Salad Recipe

Perhaps the most standard pasta salad, this one is made with, of course, rotini, but also cubed cheddar, bell pepper, cucumber and tomato – although you could substitute and add just about any vegetable.

BLT Pasta Salad Recipe

We like this pasta salad with rotini too, and its mayonnaise bases offers a creamy alternative to Italian dressing based pasta salads.

Artichoke-Tortellini Pasta Salad

Back to the Italian dressing, this hearty dish is made indulgent with cheese-filled tortellini.

Chicken Sesame Pasta Salad

One of our new favorites, the key ingredient here is fresh ginger.

What’s your favorite pasta salad dish? Share in the comments below, and tell us about your favorite summertime recipes!

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Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

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