!! HAPPY 4TH OF JULY !!
What an enjoyable Monday! I could get used to this whole having-the-day-off thing every Monday, right? 😉
Well I hope all of you enjoyed your holiday weekend as much as we did.
It was a lay-low kind of weekend full of sunny pool days, delicious eats and yummy beverages. Sometimes those kinda weekends are just necessary, especially after being on-the-go with trips here and there and everywhere! 🙂
I couldn’t wait to try this out and let me tell you, it did not disappoint!
I used peaches in lieu of nectarines, just blended them up with the immersion blender (2 for 3 drinks) and then layered on a shot of vodka, club soda and some cold ice cubes for each beverage. Instead of shaking, I stirred. Soooo good.
This is going to be the 2011 Summer Beach Vacation Drink we decided 😉
I also whipped up the 4,328th pasta salad of the summer. What’s new.
This one was loosely based on this recipe that I came across in a Cooking Light cookbook that Fanatic Dad got me for Christmas. I added in a few things, mixed stuff up, and came up with something barely resembling the original recipe – oh you know how it is…
Sweet n’ Spicy Spinach & Lemon Pasta Salad
Serves about 6
- 3 cups uncooked pasta
- 8 oz. spinach, chopped
- 1/2 onion, diced
- 2 ears of corn, cooked & kernels removed
- 1/4 cup raisins
- 1 can garbanzo beans, drained & rinsed
- 2 tsp red pepper flakes
- juice of 2 lemons
- 1 tblsp olive oil
- 2 tblp white balsamic vinegar
- 2 tsp sugar
- sea salt & black pepper
Okay here was the deal. I had a couple 3/4 empty boxes of leftover pasta left, like the few servings sitting at the bottom of the box that you can never use up. You know you’ve been there too lol 😛 So guess what happened?
Yep. 1 cup orzo plus 2 cups fusilli. Mixed ’em!
And cooked according to directions. I added the diced onion when there was one minute left of cooking, I like to do this to take the edge of the strong raw onion flavor.
Drained and into the bowl the mixed up pasta goes.
Then the spinach, which I made sure to add while the pasta was still scorchin’ hot. This way it wilted down a bit and stirred right in. Otherwise it was goin’ to be outta control haha 😛
Some drained and rinsed garbanzo beans were up next…
Then fresh corn off the cob. I simply boiled the corn on the cob for about 7 minutes, let cool, and removed the kernels with a sharp knife.
Nexttttttt. Raisins. Surprise! What a fun sweet mix-in?
A few sprinkles of red pepper flakes and a stir up of the easy lemony dressing, a drizzle and a few tosses, and voila!
Sweet n’ spicy.
Sweet corn and raisins. Spicy red pepper flakes. Tangy lemon vinaigrette.
This pasta salad had it all! Plus a healthy dose of veggies too. Can’t beat that 🙂
Looks like we’ll be eating this ohhh for the next year or so, it makes alot! Haha kidding, knowing us it’ll be gone in a matter of days. Just sayin’…
Good thing it’s super delicious too. These flavors just really worked!
So before I go enjoy what’s left of this glorious weekend, how about the the winner of the Pomi Tomatoes Giveway…?!
Shoot me an email at firstname.lastname@example.org with your shipping info so I can get your yummy tomatoes on their way 🙂
Enjoy what’s left of the holiday weekend everyone!!!