Green Tapenade Pasta Salad

Ingredients

• 1 pound green (spinach) penne
• 1 clove garlic
• 1 cup pitted Picholine and Niçoise olives (mostly green Picholine, with a few black Niçoise for contract and color)
• 1 tablespoon capers
• The leaves from 2 stems fresh thyme
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• Freshly cracked black pepper
• 2 cups combined baby spinach and baby arugula leaves, lightly chopped

Directions

1. Cook the penne until al dente in salted boiling water.
2. Meanwhile, decimate the garlic clove in the food processor. When it is in a million pieces, add the olives, capers, and thyme to the food processor and pulse to a rubble. Add the lemon zest and juice and olive oil and black pepper. Pulse a bit more. You want the sauce to be slightly chunky.
3. Drain the pasta well, and toss with the tapenade. Allow to cool to room temperature, then toss in the spinach and arugula.

Cold Peanut Butter Noodles

Ingredients

• 5 Tablespoons sesame seeds
• 5 Tablespoons soy sauce
• 1/3 cup creamy peanut butter 
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 Tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup hot water
• 4 scallions, sliced thin
• 2 medium carrots, peeled and grated
• 1 red bell pepper, stemmed, seeded, and sliced thin
• 1 (12 oz.) package dried spaghetti

Directions

1. Toast the sesame seeds in a small skillet over medium-high heat, stirring, until golden and fragrant. Reserve 2 Tablespoons.
2. Puree the remaining 3 Tablespoons sesame seeds with the soy sauce, peanut butter, brown sugar, vinegar, sesame oil, ginger, and garlic in a blender (or food processor) until smooth, about 30 seconds. With the machine running, slowly add the water, a little at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
3. In a nonstick skillet, cook the scallions over medium-high heat until fragrant, about 20 seconds. Add the carrots and pepper and cook until vegetables are slightly soft. Add the peanut butter sauce and mix with a spoon to combine.
4. Cook the noodles according to package directions. Drain and rinse the noodles under cold water until cool. Shake out the excess water and transfer to a large bowl. Drizzle the peanut butter sauce with vegetables over the pasta, and toss to coat thoroughly. Sprinkle with the reserved sesame seeds and serve.

Macaroni Salad

Ingredients

• 1 lb. macaroni OR rotini pasta
• 2 celery stalks, chopped finely
• 1 pepper, cubed
• 1/2 cup finely chopped onion
• 1-2 dill pickles, cut into small pieces
• 1 cup cubed imitation crab (optional)
• 3 Tablespoons Italian salad dressing
• 2 Tablespoons spicy brown mustard
• 2 Tbsp. sweet pickle relish
• Mayonnaise
• Salt and pepper to taste

Directions

1. Cook pasta according to package directions. Drain and cool.
2. In a large mixing bowl, mix together chopped celery, pepper, onion, pickle, and imitation crab, if desired. Add the Italian dressing, mustard, pickle relish, cooled pasta, and enough mayonnaise to evenly and completely coat the salad . Season with salt and pepper.
3. Refrigerate for at least 1 hour. Serve.

Potato Salad

Ingredients

• 10 medium potatoes, peeled and cut into 1 inch cubes
• 2-3 celery stalks, chopped finely
• 3/4 cup finely chopped onion
• 3-4 Tablespoons spicy brown mustard
• 1/4-1/3 cup Italian dressing
• Mayonnaise
• Salt and pepper to taste

Directions

1. Put potatoes in a large pot and fill with water until potatoes are completely covered. Bring to a boil on medium-high heat, lower heat to medium and boil until potatoes are cooked thoroughly, about 10 minutes. Drain and cool.
2. In a large mixing bowl, toss together cooled potatoes, chopped celery and onion. Add mustard, Italian dressing, and enough mayonnaise to evenly and completely coat the potatoes. Season with salt and pepper.
3. Refrigerate for at least 1 hour and serve.

Chicken Salad Sandwich

Ingredients

• 3 Tablespoons golden raisins
• 3 cups chopped cooked chicken (or a rotisserie chicken breast, cut up)
• 2 stalks celery, thinly sliced
• 1 carrot, shredded
• 1/2 tsp. curry powder
• 1/2 cup olive-oil mayonnaise
• Salt and pepper to taste
• 4 large lettuce leaves (romaine, iceberg, or anything else)
• 8 slices whole grain bread
• 2 medium tomatoes, sliced

Directions

1. Soak the raisins in a bowl of hot water until plump, about 10 minutes. Drain the raisins and set them in a large bowl.
2. Add the chicken, celery, carrot, curry powder, and mayonnaise. Season with salt and pepper and mix well.
3. Place the lettuce leaves on top of 4 bread slices, then top with tomatoes, chicken salad, and the remaining bread.
4. Serves 4.