Eye for a Recipe

This pasta salad recipe from Kitchn is light, tasty and feeds a crowd. Make a vinaigrette from garlic, lemon juice, oregano, wine vinegar, salt, sugar, mustard, oil and red onion and toss with cooked, cooled pasta, cherry tomatoes, olives, cucumber and goat cheese. I used red pepper instead of canned pimentos and feta instead of creamy goat cheese.

Avoiding Additives and Preservatives

Use fresh lemon juice and a red wine vinegar without sulfites, such as Eden Organic. I used President’s Choice Old-Fashioned Dijon. Olives and pine nuts may contain preservatives, so check the label. Tre Stelle feta is additive-free.

Whisk together the vinaigrette ingredients

Pasta salad without mayo

Ingredients:

For the vinaigrette

2 cloves garlic, minced

¼ cup (60 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) dried oregano

1 tablespoon (15 ml) red wine vinegar

2 teaspoons (10 ml) kosher salt

2 teaspoons (10 ml) granulated sugar

2 teaspoons (10 ml) Dijon mustard

½ teaspoon (2.5 ml) freshly ground black pepper

6 tablespoons (90 ml) olive oil

¼ medium red onion, finely diced (½ cup/125 ml)

For the pasta salad

1 pound (454 g) dried short pasta, such as farfalle, fusilli, penne, orecchiette

10 ounces (283 g) cherry tomatoes, quartered

½ cup (125 ml) pitted kalamata olives, halved

¼ cup (60 ml) canned diced pimentos

½ medium English or hothouse cucumber, diced (about 1 cup/250 ml)

¼ cup (60 ml) loosely packed fresh basil leaves

4 ounces (113 g) goat cheese, crumbled

½ cup (125 ml) toasted pine nuts (optional)

Preparation:

Make the vinaigrette: Place the garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon, and pepper together in a glass jar. Add the oil, seal the jar, and shake until emulsified; set aside.

Pickle the onion: Pour ½ cup (125 ml) of the dressing into a large bowl (reserve the remaining ¼ cup/60 ml for later) and add the red onion. Stir to coat, then set aside.

Cook the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.

Toss the salad: Add the drained pasta, tomatoes, olives, pimentos, cucumber, and basil to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)

Finish the salad: When ready to serve, add the reserved dressing, goat cheese, and nuts if using, then toss until well-combined. Serves 8-10.

Make ahead: This salad can be made through Step 4 and stored in the refrigerator for up to 1 day. Let the salad come to room temperature, and taste and season with more salt as needed, as cold temperatures can dull the flavors. Wait until just before serving to drizzle with remaining vinaigrette and add the cheese and nuts.

From Kitchn

Suya is a spicy meat skewer from West Africa and this recipe from Food and Wine is a delicious way to marinate and grill beef. You can use short ribs or any grilling steak, thinly sliced. Marinate the beef in a savoury mixture of peanuts and spices for several hours, thread onto skewers and grill for a few minutes.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Cut the beef thinly and marinate

Thread the marinated beef onto skewers and grill

Beef Suya

Ingredients:

½ cup (125 ml) unsalted roasted peanuts

1 tablespoon (15 ml) garlic powder

1 tablespoon (15 ml) onion powder

1 tablespoon (15 ml) chili powder

2 teaspoons (10 ml) ground ginger

1 tablespoon (15 ml) kosher salt, plus more for seasoning

1 tablespoon (15 ml) black pepper

¼ cup (60 ml) canola oil, plus more for brushing

1 ½ pounds (680 g) boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise

12 large wooden skewers, soaked in water 1 hour

½ lemon

Sliced red onion, tomato, and cucumber, for serving

Preparation:

Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt, and pepper; pulse to combine. With processor running, gradually add oil until a thick paste forms.

Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.

Preheat a grill to medium-high (about 450°F/232°C), or heat a grill pan over medium-high, and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil, and season lightly with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lemon half over skewers. Serve with sliced red onion, tomato, and cucumber. Serves 4.

From Food and Wine