Showing posts with label Giada De Laurentiis. Show all posts
Showing posts with label Giada De Laurentiis. Show all posts

Friday, July 5, 2019

Giada's Caprese Pasta Salad

July 4th might be over but it is still the holiday weekend and a summer full of potlucks and parties. Nothing says summer like good pasta salad, especially when it is a pasta salad version of a classic like Giada's Caprese Pasta Salad.


I made a few small changes to the recipe--adding capers, using marinated mozzarella balls and stirring in about 1/2 cup of artichoke pesto I had on hand for extra oomph. Easy and delicious!


Caprese Pasta Salad
Slightly Adapted from Giada De Laurentiis via TheCookingChanel.com
(Yields 6 Servings)

1 lb fusilli pasta (I used rotini)
3 Tbsp olive oil
2 cloves garlic, minced (I used 4 cloves)
(I added 1 1/2 Tbsp capers, drained)
3 cups cherry tomatoes, quartered (about 1 1/2 pints) (I used local Heirloom minis)
I added 1/2 cup jarred artichoke pesto (this one)
1 tsp salt, or to taste (use less if capers are undrained)
1/2 tsp freshly ground black pepper, or to taste
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced (about 1 1/4 cups) (I used marinated mini mozzarella balls)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic (and capers) and and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.

Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add (the pesto if using), basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. (Note: I also added some of my marinade from my mozzarella balls to moisten the pasta, adding extra flavor.) Serve.
 

Notes/Results: If you love pasta and you love caprese salad, you will enjoy this recipe. The mix of flavors--sweet, savory, garlicky, briny and the texture of the pasta, cheese and chunky tomato sauce make it a winner. I think the capers and pesto are the perfect touch but you could omit them or add a drizzle of your favorite balsamic for another flavor punch. Fresh and good mozzarella, tomatoes and basil make this salad sing and taste like summer in a pasta bowl. I liked this salad at room temp best, but chilled is nice too. Easy to put together and really good, I would happily make it again.


Linking up to I Heart Cooking Clubs where this week's theme is I'll Bring the Pasta Salad. Any pasta salad from any of our nineteen featured chefs.
 

I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Finally I am linking up this pasta salad to Souper (Soup, Salad & Sammie) Sundays, right here at Kahakai Kitchen and where any of the above dishes are welcome. ;-) Here's the link to this week's link up.
 


 

Sunday, June 23, 2019

Orange-Scented Chilled Tomato Soup & a Tomato Sandwich with Basil Mayo for Souper (Soup, Salad & Sammie) Sundays

It has been so muggy and hot this week that although I eat hot soup year-round, it was time to roll out the first cold soup of the summer. I wanted something tomato-based but not gazpacho and thought I would give this Orange-Scented Chilled Tomato Soup from Giada a try, liking the unusual combination of the orange and tomato. Since the soup seemed like it needed an accompaniment and I had tomatoes, bread and fresh basil, I paired it with Ina's Tomato Sandwich with Basil Mayonnaise.


I did make a few changes to the soup recipe--mainly quantity changes to fit my tastes and lessen the sweetness of the soup just a bit.


Orange-Scented Chilled Tomato Soup
Slightly Adapted from Giada De Laurentiis via FoodNetwork.com
(About 4 Servings)

For Soup:
3 Tbsp extra-virgin olive oil (I reduced to 1 1/2 Tbsp)
2 medium carrots, diced (I used 2 large carrots)
2 large shallot, minced
salt and freshly ground pepper
2 cups low-sodium broth (I used veggie non-chicken broth)
2 cups orange juice (I used 1 1/2 cups)
1/2 cup chopped basil
1 Tbsp maple syrup (I used 1/2 Tbsp)
2 tsp tomato paste (I used 1 Tbsp sun-dried tomato paste)
1 (28 oz) canned chopped tomatoes

For Topping:
1/2 cup full-fat Greek yogurt
2 tsp maple syrup (I omitted)
zest of 1/2 orange

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. 

Using an immersion blender or food processor, puree the soup until smooth. (do in batches carefully if using a blender) Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.

For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

To serve: Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.


Tomato Sandwich with Basil Mayonnaise
From Ina Garten via FoodNetwork.com
(Yield 1 Serving + Plenty Extra Basil Mayo)

1 cup good mayonnaise
10-15 basil leaves, chopped sea salt and pepper to taste
1 tsp fresh lemon juice
1 Tbsp good olive oil
1 tsp minced garlic
2 slices country white bread
1 tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.


Notes/Results: This soup and salad combo made for a perfect lunch on a warm and humid Sunday. I scoffed initially at the "orange-scented" part of the recipe name thinking that with that much orange juice it would be a stronger part of the flavor and maybe overpower the tomato but it doesn't. I did lessen the orange juice by 1/2 cup--mainly because I had a 12-oz bottle and although the orange is there, the citrus notes really complement the tomatoes and make for a good tasting soup. I tried it both hot and chilled and I like it both ways so I think if you aren't a cold soup fan, it's worth making to eat warm. It also paired really well with the tasty tomato sandwich. Basil mayonnaise is a good thing and you get a cup of it so you will have plenty left over even if you lavish it over the bread. The best looking local tomatoes at my grocery were Roma tomatoes and they were very good. I think in a few weeks when heirlooms are more out and about it will be even tastier. Giada and Ina made a good pairing--I will happily make both of these recipes again.


Linking up this chilly soup with I Heart Cooking Clubs where this coming week is our June Potluck. Any recipe from any of our IHCC chefs. 

 
Now let's have a look in the into the Souper Sundays kitchen.


Judee of Gluten Free A-Z Blog brought Healthy Vegan Sandwich Spread and said, "This spread is one of my favorites. It's high in protein and fiber, low in bad fats, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY! Spreads can be enjoyed in so many ways. Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone. I love it with a bowl of soup of my quick and easy Italian Spinach Garlic Soup."


Thanks to Judee for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, August 12, 2018

Giada's Italian Vichyssoise for Souper (Soup, Salad & Sammie) Sundays

There's only so many days of summer left so time to get out those last cold soups of summer like this Italian Vichyssoise by Giada De Laurentiis from Food Network. 


I like the addition of the arugula to the vichyssoise and the mascarpone, but since I didn't have mascarpone readily available, I decided to use Tofutti Better Than Sour Cream, that is also thick and creamy and since I subbed in veggie stock too, it makes this creamy soup vegan. I also used watercress in place of the arugula--it looked fresher. I didn't make the croutons in Giada's recipe as I am currently avoiding bread, but did keep the grape tomatoes to garnish. Finally, I only pureed about 2/3 of the soup to leave a little texture. My changes to the recipe are in red below.
  

Italian Vichyssoise
Slightly Adpated from Giada De Laurentiis via FoodNetwork.com
(Serves 4)

3 Tbsp extra-virgin olive oil (I used 2 Tbsp)
2 large or 4 small shallots, thinly sliced
3/4 tsp salt (or to taste--I used less)
1/4 tsp freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 lbs (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth (I used veggie broth)
1 cup arugula (I used watercress)
1/2 cup mascarpone, at room temperature (I used Tofutti Better Than Sour Cream)

Croutons:
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
8 cherry or grape tomatoes, quartered

For the Soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil.

Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. (Note: I blended about 2/3 of the soup rather than all of it.) Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  
For the Croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
 

Notes/Results: A simple potato soup that works hot or cold and is elevated by the peppery flavor of the watercress and the richness of the mascarpone--or in this case, tofu-based sour cream. I like the changes I made to the recipe but I am sure Giada's version is great too. I ate a small bowl of it warm and then a second bowl after it chilled and liked it both ways. I would make it again.
  

Linking up at I Heart Cooking Clubs where this week's theme is our August Monthly Ingredient/Dish Challenge--Chilly Delights--cold and tasty recipes recipes from our current or previous IHCC chefs.  

 
Lets take a look into the Souper Sundays kitchen and see who is here.



Tina of Squirrel Head Manor shared her lunch of Turkey Guacamole Salad and said, "When Doug travels I usually eat lunch in my office and read. This isn't the best photo and I wish I'd taken a snap prior to mixing it all up so you could see the yummy bits.  We have butter lettuce, fresh tomatoes, red onion, cucumbers, hard boiled egg, blue cheese crumbles, turkey and guacamole.  It's a hearty enough lunch and I can sit and read on my Kindle instead of fielding questions about why I'm eating alone in the break room."

 
Judee of Gluten Free A-Z Blog shared this tasty Spiralized Vegetable Salad with Zucchini and Beets and said, "Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves. The flavors mingled beautifully, and it was light and easy to eat."

 
Mahalo, Tina and Judee--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Sunday, July 15, 2018

Giada's Corn and Tomato Soup with Basil: Summer in a Bowl for Souper (Soup, Salad & Sammie) Sundays

Back to a warm summer soup this Sunday--Giada's Corn and Tomato Soup which with the sweet corn and fresh tomatoes and basil, is a bit of summer in a bowl. 


I saw this one on Food Network and as I often do, I took a look at the reviews, which were mixed, before making it. Some liked it, some didn't, and some marked the recipe low because they didn't like how Giada chewed in the episode the recipe was shown. (Heaves a big sigh...) I take other reviews and comments with a grain of salt because sometimes people scare me--especially when they change every single thing about the recipe (but don't do it well) and then complain about it not tasting like it should. That being said, when I first looked at this one, I thought to myself that it would need a little somethin-somethin to give it more flavor and lack of strong flavor turned out to be the main complaint of those who didn't like it as much.  


Since I like bigger flavors, I did add to Giada's base. I also ended up using more corn and cooking it longer to build flavor and pureeing only 2/3 of it to have a lighter texture and chunks of sweet corn in the soup. To me, biting into those sweet morsels is a big part of summer. The recipe with my changes below. To see the original, follow the link below.

Corn and Tomato Soup 
Slightly Adapted from Giada De Laurentiis via Food Network.com
(Serves 4)

2 Tbsp extra-virgin olive oil
2 shallots, coarsely chopped
1 tsp kosher salt, or salt to taste
1/2 tsp fresh ground black pepper, or to taste 
(I added 2 chopped green onions)
(I added 2 garlic cloves, crushed)
(I added 1 tsp dried basil, 1 tsp smoked paprika, 1/2 tsp Aleppo pepper-or cayenne)
1 lb, about 3 1/4 cups corn-fresh or frozen (thawed) (I used about 6 cups fresh & frozen)
3 cups low-sodium chicken or vegetable broth (I used veggie stock)
2 medium tomatoes, seeded and chopped into 1/2-inch pieces (I used 3 Roma tomatoes)
1/4 cup fresh basil leaves, chopped (I used 1/2 cup)

In a large  saucepan, heat the oil over medium-high heat. Add the shallot, salt and pepper and cook until just soft--about 3 minutes, stirring as needed. Add the green onions, garlic, dried basil, smoked paprika and Aleppo or cayenne and cook for another 1 to 2 minutes--until fragrant.

Add the corn and stock and bring to a boil, cooking about 15 minutes. Blend all or part of the soup in a blender (I blended about half) and return to pot. Stir in tomatoes and basil and season to taste.

Ladle into bowls and serve.


Notes/Results: Creamy, sweet sand savory and great flavor, I really enjoyed this soup. With the changes I made, it worked for me--a little heat and extra basil flavor, the garlic--it gave the flavor a boost but didn't overpower the corn and tomatoes. I think the recipe started with good bones and just needed a bit of tweaking to make it hit the profile I was looking for. Fast to make, summery, filling, and satisfying, I would happily make it again. 


I'm linking up with I Heart Cooking Clubs where it's our Monthly Featured Ingredient / Dish Challenge: Corn. Corn recipes from our current featured chef or past featured IHCC chefs.


Here are five of my other favorite corn recipes from our IHCC chefs:

Jacques Pépin's Corn and Hominy Chowder:


Giada's Pizza Popcorn:

  
Rick Bayless's Zucchini with Roasted Peppers, Corn and (Cashew) Cream

 
Nigel Slater's Quick Fish and Corn Chowder:


 Rick Bayless's Creamy Corn Soup with Vegetables and Poblano Chile


Now let's look into the Souper Sundays kitchen and see who is here.


Judee of Gluten Free A-Z Blog brought Instant Pot Broccoli Soup--Creamy or Not and said, "This flavorful plant based broccoli soup is very appealing. It's light and creamy and goes well with a variety of toppings. The creaminess comes from the vegetables when it's blended, not milk or cream. ... I sometimes make this recipe creamy, but personally when it's just for me- I like my soups broth-y rather than creamy, so I do not always blend my soup. Yes, the broccoli will be very soft because it well cooked in the Instant Pot but the flavor that it imparts in the soup is truly amazing."

 
Tina of Squirrel Head Manor is declaring the Shrimp Tacos she enjoyed on a recent Florida day trip a sandwich. We (OK it's only me) ;-) at Souper Sundays say that if it is filling wrapped or enclosed somehow, it makes it a sandwich to us. Tina says, "I tried the shrimp tacos. Wow, they are very filling and I would certainly get them again. The standard order includes two tacos but you could order a third taco for a small price. Two was plenty for me. Served with Greek potatoes."


Mahalo to Judee and Tina for joining me this week! 

-----
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, April 29, 2018

Giada's Asparagus Soup with Herbed Goat Cheese for Souper (Soup, Salad, & Sammie) Sundays

After two Sundays with bean-ful soups, plus a vegan chili added in mid-week, I am stepping away from the legumes to make Giada De Laurentiis's Asparagus Soup with Herbed Goat Cheese from Food Network. It just sounded good and I am a sucker for a good topping/stir in and had some goat cheese I bought for a recipe I didn't end up making that needed to be used up.


I made a few small changes to the recipe--just adding garlic and a little spice, not enough to detract from the asparagus and basil but enough to enhance it. I also stirred in some lemon juice at the end because I wanted the bright notes.


Asparagus Soup with Herbed Goat Cheese
Slightly Adapted from Giada De Laurentiis via Food Network
(Makes 4 to 6 Servings --1/2 cup)

Goat Cheese:
1/2 cup (4 oz) goat cheese, at room temperature
2 Tbsp chopped fresh basil leaves
sea salt and freshly ground pepper
vegetable oil cooking spray

Soup:
2 Tbsp unsalted butter, at room temperature
1 large leek, white and light green part only, finely sliced (I used 2 leeks)
(I added 2 cloves garlic, minced)
(I added 1 tsp celery salt & 1 tsp dried basil)
4 cups low sodium broth (chicken or veg)
2 lbs medium asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
sea salt and freshly ground pepper to taste
(I added 2 tsp fresh lemon juice)

Goat cheese: Line a small baking sheet with parchment paper. Set aside.
Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.

Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. (I added the garlic, celery salt and dried basil and sauteed for another minute here.) Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. (I stirred in two teaspoons of lemon juice here.) Keep the soup warm over low heat.

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese. (I also garnished with shaved asparagus and a couple of basil leaves.) 

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.


Notes/Results: A rich-tasting soup with good flavor on its own but it is the herbed goat cheese balls that make it shine. I am for putting herbed goat cheese balls in/on everything--soups and salads, pasta... ;-) If you wanted to make it vegan, you could use a vegan cream cheese in place of the goat cheese. I like the additional flavor I added to the soup with the garlic, spice and lemon--I felt like the soup would have lacked a bit without it. I meant to buy bread to go with the soup but forgot so I served it with cracked pepper water crackers for a light lunch before some tuna pasta salad. This soup is easy to make and pretty enough to make for a party or luncheon. I would make it again with my changes.


Linking up to I Heart Cooking Clubs where it's our April IHCC Potluck--our chance to cook any recipe from any of our IHCC chefs.


 We have some great friends and dishes in the Souper Sundays kitchen--let's take a look!


Amber of The Hungry Mountaineer is back with Hot and Sour Soup and says, "You can add your favorite protein to this soup, whether it be chicken, shrimp or tofu but I prefer to add leftover rotisserie chicken, like this one I am completely addicted to from Sprout’s. No joke, last week when I was driving home up our winding mountain highways and was stuck behind a rock slide, I inhaled like half a rotisserie chicken while stuck in traffic, for my dinner and it was beyond delicious and super healthy! If you do buy the rotisserie chicken then there is an extra step to this soup."


Shaheen of Allotment2Kitchen shares Ghorme Sabzi --Iranian Herb Stew with Kidney Beans and says, "I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it early on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form.  Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting flavour that I don't think would have been captured by lime zest or even lime juice."


Debra of Eliot's Eats made a gorgeous sandwich with a filling of Guacamole Chicken Salad with Pomegranate inspired by her latest review book. She said, "Chicken salad appears in the novel as a take-out meal that Betsy’s friend brings to her (as Betsy totally spaced on a luncheon date). That chicken salad had grapes and nuts.  I decided to go a bit “off the farm” and make mine a bit different. ... Some friends were recently talking about their recipes for an avocado chicken salad, so I decided that this post would give me the opportunity to try my own recipe. ... The most interesting guacamole I’ve ever had was at Elote in Tulsa and featured pomegranate hence my addition to this mix.  Plus I love the pop of color."


Thanks to all who joined me at Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!