This is my entry this week in Ruth’s Pasta Presto night.   It goes up every friday and if you want some great pasta ideas THAT is the place to get them!

Over on Kettle and Cup I had gotten started talking about the tea room Marc and I had for awhile.  Some good memories, some bad….

Anyway, one of the favorite items on the menu was this pasta salad.  We used it as a side and often people chose it over our fresh cut french fries or homemade onion rings.  And my onion rings are ROCKIN’.  Seriously. We used to go through a ton of this stuff. It is fat free, believe it or not, but it does have rather alot of sugar to balance the vinegar.  The result is a sweet/sour vinaigrette with alot of basil and oregeno flavor.  It does make an awesome side dish, or you can add grilled chicken or shrimp for a meal.  You must use purple onions, and you must put in a full handful of Italian Seasoning. Trust me.

Let is sit overnight if possible, or all day.  It needs at least 4 hours for the flavors to mellow.  Be prepared to make this ALOT.

2 lbs of rigatoni

1 purple onion, coarsely chopped

2 cans back olives, sliced

1 handful mixed Spagetti  seasoning or Italian seasoning

Equal parts of cider vinegar and sugar..adjust to your taste. About 1 c of each.  I like a little more sugar than vinegar. (This is NOT rocket science)

Coarse sea salt to taste (you won’t need much)

Cook the rigatoni until over done. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won’t work.  It needs to be very cooked, but still hold it’s shape.

Drain.  Pour the vinegar and sugar mixture over the pasta.  Dump the handful of herbs on it.  Mix thoroughly and let cool.  Add the onion and black olives and mix well.  Chill overnight.  Serves 12.

Image:MaryeAudet 

Content:Marye Audet Baking Delights 

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  (I hate writing from the library. Didn’t it used to be a quiet place??????)

Anyway.  Marinate these for 24 hours prior to grilling. You can even put them in a marinade in a freezer bag  and freeze them in the marinade and then take out at a later time, thaw and grill. Don’t you love versatility?

  Serves 8

  8 pork loin chops

1/4 c hoisin sauce

1/4 c soy sauce

1/4 c honey

2 tbs rice vinegar

4 cloves garlic minced

2 Tbs chopped fresh ginger

   Combine ingredients except pork in a casserole dish or ziploc type bag. Mix well. Add prok and marinate for 4 to 24 hours. Make sure all surfaces of  meat are exposed to the marinade by turning meat at least once.

  Drain pork and discard marinade. Grill on a hot grill, 4-5 inches from heat source for  5-6 minutes per side, until juices run clear  or until desired internal temperature is reached. You can stop at this point and refridgerate if you would like the pork for salad or sandwiches.

  I like to top with chopped scallions as a nice finish and serve with an orange, red onion and lettuce salad, some crusty bread, maybe a nice  fruity red wine, and Aisa’s apple tart for dessert woul be perfect!

  The orange and onion salad is quite simple. You just tear mixed leaf lettuce, or lettuce of choice into bite sized pieces,  add sliced red onions.  Now, cut the peel and skin from an orange, clementines or blood oranges are great for this salad. Add gently to the salad.

  Use about 1/4 c fresh orange juice, 2 tbs honey, 2 tbs vinegar (your choice in this, balsamic is nice, rice is nice..whatever you have) or to taste, and about 2 tbs olive oil. Shake in a pint jar until well mixed and add salt, pepper and freshly grated orange peel to taste. Do be sure to check seasoning and adjust to personal taste.

  This is a fabulous summer meal to share with family and friends.  And really, that is what makes summer special doesn’t it?

  Be blessed this weekend!

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