I’ve started to feel a little under the weather (and the actual weather isn’t helping!) but hopefully nothing that a hearty bowl of Chicken Noodle Soup won’t solve. And of-course, I made Chicken Noodle Soup from scratch, but it is a bit of a “cheater” recipe: a rotisserie chicken from Whole Foods, meat removed and then the broth made from the carcass. Used little spaghetti-o pasta just because they are cute. Best soup that I have had in ages.
Well, here’s something different. I’m still on my “summer tomato kick” (because if you aren’t getting good tomatoes now, when will you get good tomatoes?!?), but these Sun-dried Tomato and Basil Crackers can actually be made year round because you’re using the dried variety. I know that these may not look like much, but they are packed with flavor and would go great with cheese or dip or as an addition to a rustic charcuterie platter. You won’t be disappointed!
More salad time …. and I have to say that I am prepared for the jokes …. this is Wurstsalat. Not the worst salad (it’s actually really good!), but Bayerischer Wurstsalat, Bavarian-Style Sausage Salad. Sure, might seem a little strange to make a salad out of sausage, but it’s yummy, refreshing and easy to make, something perfect for a Brotzeit (translation: savory snack or light meal), something that you would eat at a biergarten. There are actually many styles, predominantly from Bavaria and Switzerland, but also Austria, Swabia and even parts of France. Some include cheese as well, some have mayo. Load it only a piece of hearty bread or with a pretzel. In my part of the US, the sausage types are more limited (though that might not be the case with larger German-heritage populations) but I made do with German bologna. So bring on the worst jokes, I’ll keep eating!
Yup, it’s way to hot to cook so here is a salad. 🙂 I’m calling this one Peas and Pearls Pasta Salad. Peas are self explanatory. Pearls because of the perlini mozzarella. you don’t need to use orecchiette pasta, however I think it looks cute when peas or perlini end up nestled inside them. Don’t have baby arugula? Baby spinach or even watercress would be good too.
It’s salad season — summer in New England! I love all sorts of salad and Caesar is no exception. The dressing is key — yes, anchovies and really good parm are key. This is only the recipe for the dressing, because I think most people can figure out romaine lettuce, croutons and in this case, grilled chicken. Yum!