The talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen have a fabulous vegetarian blogging event No Croutons Required each month. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They are both such sweeties that I had to participate in their event as often as I can!!Holler is one of the very first blogging friends I ever met over a year ago. She brought me out of the "lurking" stage to taking photos and blogging about the foods we eat. Lisa is very passionate about East Indian foods and a friend who comes from my old stomping grounds of Ontario. Glad to see that Spring has sprung in the East!!!
This months theme for the event was salads... featuring CHEESE. Now I am all over that!!! Of course for myself, loving "all things Greek," as I do the first thing that came to mind was feta cheese. Feta is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. It's salty, goat-y flavour add the perfect foil for the oregano and dill dressing. With the summer months come many side salads and quick dishes. I for one don't want to spend all my time cooped up in the kitchen. This pasta salad is perfect for a quick meal for all my vegetarian friends or as a side dish with grilled lamb or chicken.
This months theme for the event was salads... featuring CHEESE. Now I am all over that!!! Of course for myself, loving "all things Greek," as I do the first thing that came to mind was feta cheese. Feta is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. It's salty, goat-y flavour add the perfect foil for the oregano and dill dressing. With the summer months come many side salads and quick dishes. I for one don't want to spend all my time cooped up in the kitchen. This pasta salad is perfect for a quick meal for all my vegetarian friends or as a side dish with grilled lamb or chicken.
Now on to the awards!!
I am very happy to announce that this week I was given 2 awards from my good blogging friends.
The first is from Nikki of Canarygirl.com who blogs from the Canary Islands. I love to visit her blog. Her sense of humour is contagious as well as offering us delicious meal ideas and recipes. She is giving away a copy of her very own cookbook this month. She also now shares her recipes in Spanish as well . This award is designed to commend blog writers that are thoughtfully sharing their insights with the rest of the world.
Next came an award from one of my favourite Canadian bloggers Helene of La Cuisine de Helene . Helen is originally from Quebec but now living on Vancouver Island right here in British Columbia. She is always baking for her family who are spoiled by the special attention she gives them. Oh...to be her neighbour.... One of these days we might both visit Sara Jernigan's cooking school not far from her home Fairburn Farm in the Cowichan Valley. As the name implies these bloggers "Make My Day."Now comes the difficult task of passing this award on. I think that everyone is deserving of these awards as always. I appreciate all the kind comments and blog friendships that have been created over the past year. I passed on another award recently to a very few of you so will choose 10 different bloggers this time around (5 recipients for each of these awards). As I already mentioned please consider this award as yours even if you are not mentioned.
Drum roll please...and the nominees are...but not limited to.....
1) Sara of I Like to Cook and also a fellow British Columbian from Kamloops.
2) Ferdzy of Seasonal Ontario Food cooking up a storm in....where...Ontario.
3) Dharm of Dad, Baker & Chef blogging from Malaysia with the Lovely Wife
4) Jenn of Leftover Queen our Foodie Joust Queen and founder of the Foodie Blogroll who recently married her Prince Charming
5) N33ma at Recipe Swap who is my Adopted Blogger cooking a variety of delicious foods for her family and is well deserving of this award.
1) Marie of Proud Italian Cook who always has a kind word to say.
2) Mary of Shazam in the Kitchen who has a variety of interests and interesting things to say
3) Susan of Sticky, Gooey, Creamy, Chewy a generous and favourite blogger
4) Ann and Jack of Redacted Recipes blogging from Brooklyn
5) Judy of No Fear Entertaining who has a passion for food and feeding friends and family.
**Mediterranean Pasta Salad with Ricotta & Feta**
**Mediterranean Pasta Salad with Ricotta & Feta**
Dressing:
1/2 large red onion, (about 5 ounces), finely chopped
1/4 cup + 2 T fresh lemon juice (about 2 lemons)
1/4 cup finely chopped fresh oregano leaves (or, use 1 T dried oregano)
3 T finely chopped fresh dill, (or, use 2 tsp dried dill)
2 T red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/4 cup + 2 T fresh lemon juice (about 2 lemons)
1/4 cup finely chopped fresh oregano leaves (or, use 1 T dried oregano)
3 T finely chopped fresh dill, (or, use 2 tsp dried dill)
2 T red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
For the salad:
1 pound fusilli (corkscrew) or penne pasta
1/2 pint cherry tomatoes (or approximately two dozen), halved
1 English cucumber (about 12 ounces) quartered lengthwise,
then sliced crosswise 1/4 inch thick (alternatively, use 2 medium cucumbers, peel and seed them, cut as directed)
1 cup kalamata olives, (about 4 ounces) pitted and halved
Salt and freshly ground pepper, to taste
1- 1/2 teaspoons red pepper flakes (optional)
3/4 cup (6 ounces) ricotta cheese
3/4 cup (4 ounces) crumbled California cow's milk Feta cheese
1 ounce crumbled Feta cheese, for garnish
1/2 pint cherry tomatoes (or approximately two dozen), halved
1 English cucumber (about 12 ounces) quartered lengthwise,
then sliced crosswise 1/4 inch thick (alternatively, use 2 medium cucumbers, peel and seed them, cut as directed)
1 cup kalamata olives, (about 4 ounces) pitted and halved
Salt and freshly ground pepper, to taste
1- 1/2 teaspoons red pepper flakes (optional)
3/4 cup (6 ounces) ricotta cheese
3/4 cup (4 ounces) crumbled California cow's milk Feta cheese
1 ounce crumbled Feta cheese, for garnish
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Combine all dressing ingredients except for the oil, salt and pepper. Slowly whisk in the oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. (Can be made the day before and refrigerated.)
Combine all dressing ingredients except for the oil, salt and pepper. Slowly whisk in the oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. (Can be made the day before and refrigerated.)
Bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the pasta and cook for 10 minutes, or until the pasta is tender but still slightly firm to the bite. Drain (do not rinse) and let cool to room temperature, mixing occasionally. When cool, place in a large bowl and add the dressing. Using a wooden spoon, gently mix until the dressing is well distributed. Add the remaining ingredients except salt and pepper and 1 ounce of Feta for garnish. Let stand for 1/2 hour. Mix well and season with salt and pepper. Top with remaining crumbled Feta and serve.
Serves 8
TIP: You may omit the salt depending on the saltiness of your feta
