Mad Hatter Salad

My friend Shannon shared this recipe with me last summer (it's originally from Allrecipes), I instantly fell in love with it and make it all the time! It's the perfect alternative to the usual summer picnic/party potato, pasta or macaroni salad.

2 packages shredded Broccoli slaw mix

8 green onions, chopped

1/2 cup butter

2 packages reduced sodium chicken flavored ramen noodles

1 cup slivered almonds

1 cup unsalted sunflower seeds

1/2 cup sugar

1/4 cup apple cider vinegar

1/2 cup vegetable oil

1 tsp soy sauce

In a large bowl, toss together the broccoli slaw and green onions. Set aside.

Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a separate large bowl and mix with almonds and sunflower seets. Sprinkle the seasoning packets over all. Add to skillet; cook and stir until noodles are toasted, approximately 8 minutes.

In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal and shake vigorously to blend.

Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all and stir briefly to coat.

Cookies & Cream Rice Krispie Treats

When I first saw this recipe on Annie's Eats blog, I knew it would be perfect for a summer party and really, who doesn't love Oreos and Rice Krispie treats?!?! I adapted the recipe slightly from the original one, but it came out perfectly!

1/2 cup bittersweet chocolate, coarsely chopped

4 Tbsp unsalted butter

10 oz marshmallows

1 tsp vanilla

6 cups Rice Krispies

20 Oreo cookies, coarsely chopped

Melt bittersweet chocolate in a small microwave safe bowl. Microwave for 30 second intervals stirring in between until completely melted. Set aside. Grease a 9x13" pan.

Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off the heat and stir in the melted chocolate and vanilla. Gently stir in the rice krispies and coarsely chopped Oreos and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. Allow to cool completely and cut into bars. Store in an airtight container.

Basil Butter

A month or so ago, I bought a couple herb plants at our local farmer's market. I had a good amount of basil that I needed to use and found an incredible recipe for Basil Butter on Allrecipes.

2 cloves garlic

8 leaves fresh basil

1/4 tsp freshly ground black pepper

1/2 cup butter

Place garlic, basil and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter and process just to mix together.

Spoon into a small container and refrigerate until firm.

I used it on some whole wheat egg noodles and can't wait to use it on fresh corn on the cob. YUM!!!!

Fresh Mushroom & Parsley Salad

This weekend my town's Farmer's market opened and I was in heaven. I'm so happy that there's finally local, fresh fruits and vegetables. One of the new farmers at the market is an organic mushroom farmer and he had the most gorgeous mushrooms I've seen. I picked up a basket of crimini mushrooms (baby portobellas) and then found a recipe on Food Network from Giada De Laurentiis for a mushroom and parsley salad.

1 lb crimini mushrooms, trimmed, cleaned and thinly sliced (button mushrooms would be great too)

1/3 cup chopped fresh flat leaf parsley

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

Salt & ground pepper to taste

In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Top with shaved parmesan (I didn't have any this week - but will definitely be getting it next time to make with this recipe!).