Browsing Category

Summertime Meal

Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Pasta Primavera with Asparagus & Peas

August 1, 2023

With its beautiful bright green colors and aromatic tarragon, this pasta primavera earned 5* ratings on NYT Cooking site. After making this dish I can see why everyone loves it. It’s loaded with fresh asparagus, snap peas and green peas. Fresh tarragon is what makes this dish special.

The pasta I used (Mafaldine) is wide and flat with ruffled edges. It has a striking appearance when cooked and works well with many pasta dishes. The original recipes calls for fettuccine or tagliatelle which are much easier to find. If you want to try malfadine, you can find it at Amazon. Fresh tarragon can be found at Whole Foods.

Pasta Primavera (Spring in Italian) is a dish that combines lightly cooked vegetables with fresh herbs. Now that spring has passed and summer is here, it’s still a perfect time to find fresh asparagus at the markets. Sugar snap peas seem to be available year round as well as peas (frozen). I bought a well known brand of frozen peas that were chalky and had no flavor. I searched online for reviews of peas and found multiple top ratings for Woodstock Organic Peas. They are sweet and have a nice texture. So these are the only peas I buy now. You can find Woodstock Organic Peas at Hawaiian Moons on Maui.

Serve your pasta primavera with focaccia or good sourdough bread and you have the perfect summer meal.

Pasta Primavera with Asparagus & Peas
Print
Print

Pasta Primavera with Asparagus & Peas

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/4 pound sugar snap peas, stems trimmed

  • 1/2 pound asparagus, woody ends trimmed

  • 2 tablespoons Earth Balance Buttery Sticks or unsalted butter

  • 3/4 cup frozen peas, defrosted

  • 1/4 cup thinly sliced shallot

  • 2 garlic cloves, finely chopped

  • kosher salt

  • freshly ground black pepper

  • 10 ounces mafaldine, fettuccine, or tagliatelle

  • 2/3 cup finely grated Parmigiano Reggiano + more for serving

  • 1/2 cup warm half and half (I used Organic Valley Lactose Free)

  • 3 tablespoons finely chopped flat leaf parsley

  • 1 tablespoon finely chopped tarragon

Directions

  • Bring a large pot of salted water to a boil.
  • While the water is coming to a boil, slice snap peas and asparagus spears into 1/3-inch wide pieces; leave asparagus tips whole.
  • Melt Buttery Sticks or unsalted butter over medium-high heat. Add snap peas, asparagus, and shallots. Cook until vegetables are barely tender (not soft or mushy), about 3 minutes. Stir in peas and garlic and cook 1 minute more. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Cook pasta until al dente. Drain pasta and transfer to the bowl with vegetables. Immediately toss pasta with vegetables, Parmigiano Reggiano, half and half, and herbs. Season generously with salt and pepper to taste. Grate extra cheese over the top before serving.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
Print
Print

Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Breakfast, Dessert, Lactose Free, Recipes, Summertime Meal

Blueberry Pie Bars

May 9, 2023

Looking for an irresistible summer dessert? Search no more. These blueberry pie bars from Trisha Yearwood will meet all of your requirements. Fresh, juicy blueberries tucked between a tender crust and crisp, buttery topping are the perfect combination.

To make this recipe lactose free, I used vegan butter and lactose free sour cream. I use both of these indispensable products in many of my recipes.

The dough for the crust is pressed into the foil-lined baking pan.

The filling for this recipe is what distinguishes these from other blueberry bars. A mixture of sour cream, egg, sugar, cinnamon and a generous amount of lemon juice are combined with a portion of the blueberries which are then poured over the crust. Trisha refers to the filling as a custard.

A handful of reserved blueberries are scattered over the filling before adding the crust topping.

The topping emerges from the oven beautifully browned and the blueberries beneath are delightfully jammy.

These blueberry pie bars are irresistible. I love everything about them. Eat them while they are slightly warm or at room temperature.

Blueberry Pie Bars
Pin
Print
Print

Blueberry Pie Bars

Recipe by Kiyo
Servings

16

servings

Recipe adapted from Food Network-Trisha Yearwood

Ingredients

  • Crust

  • 1/2 cup (113g) Buttery Sticks, chilled (or unsalted butter)

  • 3/4 cup (150g) granulated sugar

  • 1 1/2 cups (180g) all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • Pinch of kosher salt

  • Filling

  • 1 large egg

  • 1/2 heaping cup (125g) Green Valley lactose free sour cream (or regular sour cream)

  • 1/3 cup (67g) granulated sugar

  • 2 tablespoons fresh squeezed lemon juice

  • 1 tablespoon all-purpose flour

  • 4 teaspoon cornstarch

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 2 cups (296g) fresh blueberries, rinsed and drained well

Directions

  • Preheat oven to 350 degrees. Line an 8×8-inch baking pan with foil that reaches the top sides of the pan.
  • In a bowl of a food processor, combine the Buttery Sticks, sugar, flour, cinnamon and salt. Process until the mixture begins to clump together, 40-60 seconds or so. Remove 1 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  • In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour filling mixture over the crust, shaking the pan gently to settle the custard and berries. Scatter remaining 1 cup blueberries over the top, spreading them evenly.
  • Sprinkle the reserved crust mixture over the berries. Squeeze mixture with hands to encourage large lumps.
  • Bake 1 hour. Let cool on wire rack. Lift foil from pan and transfer to a cutting board. Slice blueberry pie bars into 16 squares, or larger pieces if you prefer.

Notes

  • Leftover blueberry pie bars can be stored in a sealed container in the refrigerator for 3-4 days. Freezing is not recommended as the filling can become a bit soggy when defrosted.
Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.

When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.

Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!

Wedge Salad with Sour Cream Dressing
Print

Wedge Salad with Sour Cream Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 3/4 cup sour cream (I use Green Valley lactose free)

  • 1/4 cup mayonnaise

  • 1 small garlic clove, finely grated (microplane works great)

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper + more for serving

  • 1 head iceberg lettuce (about 1 pound)

  • 2 small avocados, halved and diced (large dice)

  • 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)

  • 2 tablespoons minced chives

Directions

  • Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
  • Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
  • Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Lactose Free, Pickles, Recipes, Summertime Meal, Vegan, Vegetarian, Veggies

Quick Dill Pickle Chips

May 28, 2022

Quick Dill Pickle Chips

Crispy, tangy and refreshing quick dill pickle chips are so easy to make and perfect for your summer picnics. We love pickles and always have an assortment in our refrigerator to serve with sandwiches or for a quick snack.  These dill chips are ready in just a few hours.  

Quick Dill Pickle Chips on Grilled Hot Dog

Quick Dill Pickle Chips Ingredients

Kirby cucumbers are typically used for pickles but are rarely found here on Maui.  Our locally grown Keiki Cukes are the perfect substitution.  They are small and crispy with very few seeds.  We have successfully used these for canning whole dill pickles as well as spears.  They are sold at all of our local markets as well as Costco.

Sliced Keiki Cukes

This crinkle cutter gives the cucumber slices scalloped edges which is sort of fun but of course is optional.

Quick Dill Pickle Chips Brine

The brine for the pickles couldn’t be easier.  The ingredients go into a pot until the mixture simmers, then poured over the sliced cucumbers.  That’s it!

Quick Dill Pickle Chips

Use a large bowl or mason jars to brine the cucumber slices.  This recipe makes enough pickles for three pint jars.  Surprise your neighbor with a jar of these crunchy pickles.

Quick Dill Pickle Chips

Quick Dill Pickle Chips on Grilled Hot Dog

The dill pickle chips are best eaten once they have been chilled thoroughly.  Pile them on hotdogs, sandwiches, burgers or chop finely and mix into potato salads.

Quick Dill Pickle Chips

Quick Dill Pickle Chips
 
Save Print
Adapted from Serious Eats
Author:
Serves: 3 pint jars
Ingredients
  • 1½ pounds Keiki Cukes (or Kirby cucumbers), thinly sliced
  • 3 cups water
  • 3 cups distilled white vinegar
  • 2 tablespoons kosher salt (I use Diamond Crystal)
  • 2 tablespoons sugar
  • ½ teaspoon red pepper flakes
  • 4 medium garlic cloves, thinly sliced
  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 10 sprigs fresh dill
Preparation
  1. Place cucumber slices in a large bowl or pack in mason jars.
  2. Heat water, vinegar salt, sugar, red pepper flakes, garlic, black peppercorns, mustard seeds, and dill in a large pot over high heat until salt has dissolved and the mixture is simmering. Immediately pour brine over the cucumbers, making sure they are submerged in the brine. Let cool for 30 minutes. Cover the bowl or jars, and refrigerate until thoroughly chilled. Store for up to a month.

 

 

Lactose Free, Pasta, Recipes, Side Dishes, Summertime Meal

Tuna Macaroni Salad

April 21, 2022

Tuna Macaroni Salad

This tuna macaroni salad is delicious and quick to make with ingredients you already have in your pantry.  It makes the perfect side dish for sandwiches, grilled chicken, tofu, pork or any of your favorite grilled foods.  Include it as part of your bento lunch along with a spam musubi or katsu sando.

Tuna Macaroni Salad Ingredients

I love crispy bits of celery in my salads though you can leave it out if it’s not your thing.  That goes for the onion as well.  When using them raw, I go for sweet onions that have a more subtle flavor than their yellow or red counterparts. 

Sweet Onion, Celery, Chopped Bread & Butter Pickles

You may use sweet relish right out of the jar or chop bread and butter pickles for a chunkier, crisper texture.

Tuna Macaroni Salad & Roast Beef Sandwiches

Serve the salad after it has chilled for at least 3 hours.  Everyone will enjoy this summertime side dish. 

Tuna Macaroni Salad

Tuna Macaroni Salad
 
Save Print
Adapted from NYT Cooking
Author:
Serves: 6
Ingredients
  • 8 ounces elbow macaroni
  • 1 can (5 ounce) tuna in water, drained
  • 1 hard boiled egg, peeled and smashed with a fork
  • ¾ cup mayonnaise
  • ¼ cup chopped bread and butter pickle chips or sweet relish
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • 2 tablespoons sweet onion, finely chopped
  • paprika for garnish
Preparation
  1. Bring a large pot of well-salted water to a boil and cook the macaroni according to package instructions. For this salad you don't want the pasta to be al dente, but fully cooked. Drain, rinse with cold water until the pasta is cool. Pour pasta onto a clean kitchen towel or a few stacks of paper towels to dry thoroughly.
  2. Meanwhile, mix the mayonnaise with the chopped pickles or sweet relish, Dijon mustard, onion powder, and pepper. In a large mixing bowl, combine the cooked macaroni with the tuna, egg, celery and onion. Fold in the mayonnaise dressing until macaroni is evenly coated.
  3. Taste and add kosher salt and more mayonnaise as needed. Cover and refrigerate for a least 3 hours until well chilled. Sprinkle with paprika before serving.
  4. Notes: Salad can be made 1 day in advance (keeps well for 3 days). Double the recipe to feed a larger crowd.

 

Follow

Get every new post delivered to your Inbox

Join other followers: