Kicking off Summer with Fabulous Eats!
Local Experts share their video cooking and recipes for a Great Summer Kick Off Picnic!
Suanne’s TAILGATE PIC NIC PASTA SALAD
Suanne Rieker’s Company is Rierkit LLC – Health and Nutrition Services for Women
Ingredients (Makes 8 servings)
1 lb Campanelle Pasta
1/4 cup olive oil to cook with OR USE LESS IF YOU CAN
1/4 cup olive oil to use a the end to make the sauce/dressing
1 small red onion sliced thin
4 cloves garlic minced
2 cups cherry tomatoes halved
8 ounces artichoke hearts frozen or canned cut in half or quarters
32g Marinated Artichoke Hearts use whole jar, oil too
4 ounces capers rinsed and drained
1/4 cup fresh thyme leaves chopped
1/4 cup flat leaf parsley chopped
1. Cook Pasta and drain (reserve 1 cup+ of pasta water)
2. In a skillet, heat 1/4 cup or LESS Olive Oil, add THIN sliced red onion and cook till soft, between 4 to 5
3. Add minced garlic and cook for 30 seconds.
4. Add artichoke hearts, (I slice them in half or smaller), add marinated artichoke hearts with oil,
5. Add capers and thyme.
6. Cook between 8 to 10 minutes.
7. Add cooked pasta, halved cherry tomatoes and 1/4 cup Olive Oil.
8. Toss until all ingredients are coated, adding a little pasta water if needed to thin out sauce. Season with
salt and pepper.
9. SERVE WARM OR ROOM TEMPERATURE.
Yummmmmm. I love this salad.
For more recipes, fitness, and nutrition from Suanne see Riekerfit.com
- (RAW VEGAN) PIZZA SPREAD
Submitted by Jamie K of Save The Kales Vegan Cooking Blog
1 cup sun dried tomatoes
1/2 cup raw sunflower seeds (shelled)
1/4 cup nutritional yeast (acts as a Parmesan cheese substitute; horrible name, delicious ingredient!)
1 clove garlic
2 Tbsp fresh Italian parsley
2 Tbsp fresh basil
juice of 1/2 lemon
1/4 cup olive oil
1/2 tsp salt
Put all ingredients in a food processor. Process until everything is mixed into a thick spread. You can add some hot red pepper flakes if they suit your taste. That’s all!
I swear this tastes like a delicious, fresh Margherita pizza. Plate and serve with bread or fresh veggies. People that usually don’t like veggies will eat them, if for no other reason then that they are merely a vehicle with which to get this spread into their mouths. YUM.
(Side Note: This is a “pizza spread” that also happens to be a raw foods recipe. It does contain nutritional yeast which isn’t technically raw but has been embraced by the raw community.
Over the Rainbow Pasta Salad
Submitted by Kirsten Rani Almeida Founder & CEO, Star of the Day Event Productions
Over the Rainbow Pasta Salad
1 box tri-color bowtie pasta
1 bottle Hidden Valley Buttermilk Ranch dressing
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
2-4 slices of crisp bacon (optional)
1 red onion (optional)
Cook pasta according to package directions. Cool completely. When cooled add dressing. Reserve a few slices of each pepper and then chop the remainder of the peppers into small cubes. Add the small pieces of pepper to pasta and dressing. Top the salad with the slices. Crumble bacon and sprinkle on top.
Thank you Suanne, Jamie, and Kirsten for offering great ideas to get started creating fabulous picnic fare! Do you have a favorite picnic recipe to share with us? Please email to Terree@LehighHappening.com. Thank you!