Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Saturday, January 25, 2014

Garden Pasta Salad

Today was a sandwich and salad day.  The kind of day that you are not sure what time you will be eating and you simply want to play the day by ear.  So I put together a fresh pasta salad in the morning, gathered some sandwich fixings and let the day go where it took me!

Garden Pasta Salad
A variety of chopped fresh veges.  I am a freak about balancing colors so I like to make sure I have lots of color to add to a salad.  I used:

1 green pepper
1 red pepper
1 small zucchini
mushrooms
purple onion
celery
cherry tomatoes

1 c. shredded Parmesan cheese.

1 box. cooked Pasta.  Use bite size pasta with some shape to hold the dressing.  I chose Farfalle (bow tie).




Dressing: 
Makes enough for a 1 lb. box of pasta

1 tsp. garlic salt
1 tsp. Italian Season
1 T. tomato paste
2 T. red wine vinegar
1/3 c. olive oil
Black pepper to taste

Whisk all together.

 Pour over cooked pasta and vegetables.  



This is one of those salad recipes you can do a few things with.  Today we had with sandwiches.  I have used it as a side with a piece of grilled salmon, a skewer of grilled shrimp or a Parmesan crusted chicken.  I am happy I planned a morning put together-the day got busy and by no means wanted to come home to having to cook dinner.  After a fun Saturday out and about, it only involved opening the fridge!
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