The NorthWesternBelle

Another pasta salad recipe! I know, you're excited. I'm excited, too! This one is not vegan, but it is can be easily made into a vegan recipe by skipping the Parmesan cheese. Artichoke Pasta Salad Ingredients: 1 lb pasta, cooked according to instruction, cooled completely 4 Roma tomatoes, diced 1 can artichoke hearts, chopped 1 jar green olives with pimentos, sliced 1 can White Northern Beans Shredded parmesan, to taste (optional - leave this out to make it vegan) Handful of Almonds, ground Handful of scallions, sliced Artichoke Salad Dressing, to taste Salt & Pepper, to taste Parsley flakes (or fresh, optional) Preparation: Combine ingredients in large bowl and blend well. Serve or store in the fridge in an airtight container for up to five days Enjoy!

It has been quite a while since we made sushi at home. The last time we did it was for the Sushi tutorials that we did in Ingredients Magazine , probably in 2011 or 2012. Chef Ross decided that he'd give it another go for lunches and dinners this week, and he sent me pics of the prep work throughout the day yesterday. It's actually incredibly cost-effective to make your own sushi, because you can buy your ingredients in bulk and make rolls in bulk. Plus, super delicious! Here's round one: A bit heavy on the rice, as you can see. That's tilapia, cream cheese, orange pepper and scallion. Round 2, less rice and a tighter roll. Lovely! And super delicious with spicy mussels, reduced shallots, carrot, asparagus and wasabi mayo. Round 3 went so fast that I didn't get any pictures of it. See sushi = eat sushi! Round 4 and his rolling technique has peaked! Crab, scallion, carrot, asparagus and wasabi mayo. Round 5 is my lunch, which I'm trying r

Those of you who know me have probably heard me rave about how well we eat at my house. It shouldn't be surprising, seeing as I married a man who was professionally trained to cook delicious food. Instead of just bragging about it, though, I'm going to start writing down his on-the-fly recipes to the best of my abilities. He doesn't like me shoving the camera in his face while he's cooking, though, so I'm going to have to figure out a photography situation. I'll get on that. In the mean time, we made three different types of pasta salad for easy lunches and snacking this week. Today, I'm having Asian Pasta Salad, and it is delicious! Not to mention it is totally easy to make, store and eat, as well as inexpensive. Also (don't tell him this), it's totally vegan. Enjoy! Asian Pasta Salad Ingredients: 1 lb pasta, cooked al-dente & chilled (we used Kroger Penne) 3-4 medium sized carrots, peeled & julienne-chopped