“That it will never come again is what makes life so sweet.” – Emily Dickinson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
John and I have long admired Irvine Park in St. Paul, and when the MN Society of Architectural Historians sponsored a walking tour there last Saturday we had to attend. It was a scorching hot day, but in the morning under the shade of the towering trees we got a fascinating overview of the history of this tightly-knit community around this park square with a stunning fountain.
RECIPE OF THE WEEK
I wanted a salad with vegetables to eat over the coming week and this one from recipetineats.com fit the bill. The key to this one is tossing the hot, freshly cooked pasta in the dressing right away to absorb flavor.
BIG, EASY PASTA SALAD
- 16 ounces bow tie pasta
- 2 cucumbers, halved lengthwise and thinly sliced
- 3 cups cherry or grape tomatoes, halved
- 1/3 cup roughly chopped Kalamata olives
- 7 ounces Greek feta, cut into 1/4″ cubes
- 1 cup packed basil leaves, torn or cut into slivers
DRESSING
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Cook pasta until soft, toss with 2/3 dressing, cool. Toss with everything else and serve.
