Grilled Yellow Squash and Zucchini Pasta Salad

Lunch, Salad | July 29, 2008 | By

By Danny

Pasta Salad Perfect For Summer

Michael has been itching to make some pasta, so I suggested he make this pasta salad recipe I found in the latest issue of Sunset Magazine. The flavor combinations really work in this recipe, but it definitely needed salt to bring those flavors out (the recipe doesn’t specify how much salt to add!!) I would definitely add about half a tablespoon of salt. Michael also thought that adding some pancetta would really help the recipe out.

recipe after the jump…

Grilled Yellow Squash and Zucchini Pasta Salad

16 oz. Farfalle Pasta
1 lb. Yellow Summer Squash, cut into 1-in. chunks
1 lb. Zucchini, halved lengthwise and cut into 1-in. chunks
1/2 cup olive oil, divided
1/2 tablespoon of salt (my addition)
2 tbsp. champagne vinegar
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh oregano
1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives (Michael also said that it might be better to leave the olives whole)

Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes. Drain and rinse under cold water. Grill vegetables on grill by brushing with olive oil and sprinkle with salt and pepper. Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and season with salt and pepper to taste. Enjoy!

Mark’s Cape Cod Cheeseburgers

BBQ, Dinner, Lunch | July 1, 2008 | By

Our friend Mark made these delicious burgers yesterday. We’re vacationing in P-Town and instead of going out to lunch, Mark decided to make us some burgers.

Recipe after the jump…

Mark’s Cape Cod Cheeseburger

This recipe makes 8 burger patties

3 pounds of 80% lean Ground Beef
White Vermont Extra Sharp Sliced Cheddar Cheese
Your favorite Seeded Burger Buns
Grilled Yellow Onions
Sliced Tomatoes on the Vine
Red Lettuce
Condiments of Choice

Mark says that it’s important to use 80% lean beef because burgers will otherwise dry out and be tough. Form the patties into eight equal size patties by lightly forming and rounding the edges. Wait until the charcoal has a uniform gray covering and grill burgers. Do not move burgers until the first side is correctly cooked. Patties are ready to flip when half of the patty appears cooked. Flip burgers and immediately place TWO slices of cheese on each patty. On the outside edges of the grill place and toast the burger buns. Make sure to rotate buns to prevent them from toasting unevenly. Buns are tastier when they have a medium brown coloring.

Patties are done when cheese has melted and wrapped burger patty. Remove burgers from grill and rest for 1 minute. Prepare burgers by placing a patty on top of toasted bun. Add grilled onions and condiments to taste. Enjoy!

Poached Chicken Tostadas with Marinated Onions

Chicken, Lunch, Mexican | June 29, 2008 | By

This is a simple lunch recipe perfect for a hot summer day because it doesn’t involve much cooking. My mom always makes these during a hot Sunday afternoon!

1 Chicken breast
1 can of pinto beans
1 avocado
bunch of cilantro
Marinated onions
Cotija Mexian cheese
chicken stock

Poach chicken in chicken stock until cooked. Cool chicken and shred. Heat beans. Fry tortillas in vegetable oil until brown. Take tostada, fill with beans, salsa, and chicken. Top with avocado, cheese, cilantro, and marinated onions. Enjoy!