The Recipe Gals: Light recipes to help beat the holiday heat | News, Sports, Jobs
It is hard to believe that summer is upon us. With that in mind, we think of easy to make meals and refreshing salads to eat as a dinner time change. I have two recipes, one quick and easy, warm-but-light meal and a cool, refreshing summertime salad for those hot and balmy days.
Pasta with Pancetta and Gorgonzola Cheese
1 pound pasta of your choice
1 container of pancetta
1 container of cherry tomatoes, halved
1 container of baby spinach, chopped
1 piece of Gorgonzola cheese
Salt and pepper to taste
Saute the pancetta and shallot in a large saute pan for about 3-4 minutes on low to medium heat. Add the cherry tomatoes and cook for another 3 minutes then add the spinach and cook until the spinach wilts.
Meanwhile, cook the pasta until al dente and add to the pan.
Combine all the ingredients well in the pan then add your Gorgonzola cheese and toss until the cheese begins to melt into the other ingredients. You might need to add some pasta water to make some sauce. Turn off the heat and serve immediately.
Hints: This can be a gluten-free recipe, just swap out the regular pasta for gluten-free. Also, you can use whatever cheese you prefer. Gorgonzola can be pungent — if you prefer a lighter tasting cheese, feel free.
This is a great weeknight dinner that can be put together quickly.
Pulled pork burrito bowls are packed with southwestern flavor and lots of healthy ingredients for a complete one-bowl meal. Prep all of your ingredients ahead of time and assemble whenever you’re ready to eat!
Pulled Pork Burrito Bowls
Servings: 4 people
2 cups slow cooker pulled pork
3/4 cup rice or quinoa (uncooked)
4 cups romaine lettuce (washed + chopped)
15 oz can of black beans (drained and rinsed)
12 oz can of corn kernels (drained) or fresh corn (cut off the cob)
2 tomatoes (chopped)
1/2 cup cilantro leaves (torn)
1/2 cup cheese (shredded; Monterey Jack or mozzarella are great)
Optional extra toppings:
1 avocado, sliced
salsa or pico de gallo
avocado or guacamole
You will need 2 cups of slow cooker pulled pork for this recipe.
Cook rice or quinoa according to package directions. Set aside to cool.
To assemble: In a bowl layer rice or quinoa, chopped lettuce, and pulled pork. Top with black beans, corn, tomatoes, avocado, cilantro, shredded cheese and your choice of additional toppings.
Quinoa, strawberries, blueberries, and mango combine in this incredible salad. This healthy delicious fruit salad is simple to make and perfect for your Fourth of July picnic.
Honey Lime Quinoa Fruit Salad
1 cup quinoa uncooked
2 cup fresh strawberries sliced
1 1/2 cup fresh blueberries
1 mango diced
Honey Lime Glaze:
1/4 cup honey
2 tablespoons lime juice
1 tablespoon basil chopped for garnish (optional)
Rinse and prepare the quinoa according to the package. Let quinoa cool to room temperature.
In a large bowl, combine quinoa, strawberries, blueberries and mango.
To make the glaze, combine the honey and lime juice in a small bowl. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.
Up next is another refreshing salad for those hot and balmy days when you really do not feel like eating something hot, but rather something cool and light.
Asian Chicken Noodle Salad
1 16-ounce package of rice noodles
1/3 cup fresh parsley
4 scallions, thinly sliced
2 breasts of a rotisserie chicken, shredded
2 medium carrots, cut into ribbons
1/2 English cucumber, diced
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1/8 teaspoon sesame oil
1/8 teaspoon garlic powder
For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
Mix the parsley, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
For the sauce: Put all the ingredients in a pint size mason jar with a lid, close it, and shake until very well combined. Use a spoon to stir it, in case any ingredients get stuck to the glass. Pour over the salad mixture and toss until combined and serve.
Hint: If you want to cut the carbs even more, you can use bean sprouts from the can instead of the rice noodles. Just rinse and drain before adding to your salad mixture. They work really well in this salad. You can also use whatever part of the rotisserie chicken you prefer, the breast or the thighs or you can combine both. This can be a gluten-free recipe, just watch out for your soy sauce ingredients.
I hope you have a couple new recipes to add to your recipe library for the summer.
Maybe you can even make this salad for the upcoming holiday. I know I will be making it again for a picnic. I hope everyone has a great Fourth of July weekend!
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.