Super versatile herbed orzo salad.
You’ve had what I call “sad pasta salad” — that takeout deli stuff with corkscrew pasta and way too much bottled Italian dressing. This pasta salad is NOT sad pasta salad! It’s the only pasta salad recipe you need.
Tag: Findlay Market Cookbook
15 summer tomato recipes I’m loving right now.
We’re right in the height of summer tomato season, folks. So in the food blogging world (which is, you know, the only world that matters), it’s time for the listicle of favorite tomato recipes. So here you go: My top 15 summer tomato recipes for all that fresh, glorious, bountiful produce. Get the recipes over on writes4food.com!
What to do with garlic scapes.
They’re here! Garlic scapes! What’s a garlic scape, you ask? It’s the cute curlicue that sprouts from the center stalk of garlic as it grows. Gardeners and farmers know to clip off the scape — it’s delicious! — and removing it sends the plant’s full energy toward the underground bulb. Here’s a primer on what to do with the garlic scapes you find at farmers’ markets now.
Orzo pasta salad with seasonal vegetables.
Ever been to a potluck or cookout and had quote-unquote pasta salad? You know what I mean: mushy corkscrew pasta, raw vegetables and icky bottled Italian dressing. Gross. *This* pasta salad is not *that* pasta salad. This Orzo Pasta Salad with Seasonal Vegetables recipe starts with the right kind of pasta, homemade dressing, and crisp-tender seasonal veg. Perfection. Hack it with different vegetables all year round. Get the recipe on writes4food.com!
Orzo salad with spring vegetables and herbs.
Of all the recipes in my “Findlay Market Cookbook,” a simple pasta salad is the one I’ve made most often. It starts with orzo (cooked in vegetable stock for flavor), and has the perfect simple dressing and tons of vegetables. What I love most is that it’s so adaptable; here, I’ve swapped vegetables and herbs from the original recipe to make a perfectly seasonal spring pasta salad. Get the recipe!
Celebrate fall, food, Cincinnati.
No, really. I’m totally OK with the onset of fall. I’ve bid adieu to 80°, to summer corn, to shorts and Ts. Yep, fine. Fortunately the Fall Food Fest at Findlay Market will help me make the transition. Get the scoop!
Fantastic local food fundraiser.
You can’t beat this: Dinner by the bite from some of the city’s top chefs, craft beer, Molly Wellmann’s cocktails and wine from Market Wines. All to benefit Findlay Market. Come join us on September 10! Get the scoop!
Beautiful lentil salad with spiced vinaigrette.
I’m so in love with this gorgeous lentil salad recipe from The Findlay Market Cookbook (thanks, Joanne!). The spiced vinaigrette TOTALLY makes it sing. Lunch all week! Get the recipe!
Metropole’s burnt carrot salad.
If you’ve dined at Metropole in Cincinnati, you’ve probably lusted over their burnt carrot salad. Chef Paley shared the recipe for The Findlay Market Cookbook, and I’m happy to pass it along. Get the recipe.
