When I want to find a recipe, I usually go to www.foodnetwork.com, type in the ingredients I have at home and cross my fingers that I will find something that interests me. That is how I found this pasta recipe. It is a recipe from Patrick and Gina Neely of the show "Down Home with the Neelys" on Food Network.
I don't usually like pasta salad, mainly because of the Italian dressing most people put on it. This recipe calls for Dijon mustard and lemon juice. That had everything to do with why I decided to try this recipe.
I had asparagus, tortellini and feta cheese. I substituted pasta for tortellini in my search, then when I made the recipe I swapped out 1/2 pound of corkscrew pasta for 1/2 pound of tortellini. Another substitute I have used is plum tomatoes for the cherry tomatoes. With garden tomatoes coming in season, any meaty tomato will work.
Tribune Chronicle / Beky Davis
A plate of pasta salad is shown with a turkey burger.
Fresh lemon makes a big difference, so I grate in some fresh lemon peel.
This tastes best when you leave it overnight in the refrigerator. Before serving, let it sit out for about 30 minutes to bring the olive oil to room temperature. If needed, I drizzle olive oil on just before I am ready to serve.
The turkey burger recipe came as I impulsively bought a box of frozen turkey burgers at Sam's Club. I don't know why I did that, since I don't particularly like turkey as a rule. But I am totally converted. I now prefer turkey burgers over hamburgers.
1/2 pound corkscrew pasta
1/2 pound of cheese tortellini (tri-color)
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
2 turkey burger patties
1 very soft avocado, coursely chopped
1 red onion, sliced thin
2 tablespoons Dijon mustard
1 tablespoon orange marmalade
1 tablespoon of jelly
* this is the ratio used for two burgers
Cook the turkey burgers until they are brown on both sides. Put a tablespoon of remoulade on top of the burgers and let it melt into a glaze. Flip the burgers and a top them with another tablespoon of remoulade.
When you put them on the bun, use whatever is left of the remoulade to top the burgers.
Garnish the burgers with fresh spinach, chopped avocado and a thin slice of red onion.
Of course, I have changed the recipe every time I make it. I substitute fresh spinach for lettuce. Fresh spinach adds a nice flavor and has way more nutritional value than lettuce. The avocado and red onion are also nice compliments.
I found the recipe for the remoulade on the turkey burger box. When making the remoulade, I take the opportunity to use up the gourmet jellies that come in gift baskets. I like to use a tart or hot jelly. I had a bottle of jelly with onion in it that I never knew what to do with - that was good. An agave berry marmalade I had once was very tasty. Otherwise, boysenberry or hot pepper jelly will do nicely.