In The Kitchen – July 2025
Dips, salads, pasta. it’s summertime and the eatin’ is easy. At least that’s what we’re thinking. Try making the Salad in a Jar with your young friends and watch their eyes shine with delight. What fun!! The Sesame Noodles are good warm or cold. And the zesty Barbecue Horseradish Sauce will make any cocktail hour memorable. So get ready. Summer is here and the eatin’ IS easy!!! Bon Appetit!
SESAME NOODLES W/CHILI OIL AND SCALLIONS
4 scallions, whites and greens separated, thinly sliced
1/2 C. vegetable oil
1 Tbsp. crushed red pepper
2 tsp. sesame seeds
12 oz. thin ramen noodles or spaghettini 1/4 C. tahini (sesame seed paste)
1/4 C. rice vinegar
3 Tbsp. reduced-sodium soy sauce 2 tsp. toasted sesame seeds
1 tsp. sugar
Cook scallion whites, vegetable oil, red pepper, and sesame seeds in a small saucepan over low heat until oil is sizzling and scallions are golden brown. Let chili oil cool in pan.
Cook noodles in large pot al dente. Drain and rinse. Set aside.
Whisk tahini, vinegar, soy sauce, sesame oil, sugar and 2-3 Tbsp. chili oil in large bowl. Add noodles and toss to coat. Top with scallion greens and drizzle more chili oil.
BARBECUE SAUCE WITH A KICK
1/2 C. bottled barbecue sauce
2 Tbsp. prepared horseradish
1 Tbsp. fresh lemon juice
2-4 drops hot sauce
Season to taste with salt and pepper
Whisk together barbecue sauce, horseradish, lemon juice and hot sauce in medium bowl. Season to taste. Great for fish of choice.
CHICKPEA PASTA SALAD IN A JAR
1/4 very small red onion, finely chopped 2 Tbsp. red wine vinegar
1 1/2 Tbsp. olive oil
1/2 C. canned chickpeas, rinsed 1 C. grape tomatoes, halved
1 C. Tbsp. kalamata olives, halved 1 C. cooked rotini pasta
1 1/2 C. baby arugula
2 Tbsp. crumbled feta cheese
In 1 qt. jar, shake onion, vinegar, oil and a pinch of salt and pepper. Add chickpeas and gently shake to coat. Top with tomatoes, olives, pasta, arugula and feta. When ready to serve, turn jar upside down and let sit 2 minutes to let dressing run over salad. Refrigerate up to 2 days. Let stand at room temp at least 10 min. Then turn jar right side up.
WHIPPED FETA DIP
1 lemon
1 garlic clove, halved
1 1/2 C. crumbled feta cheese
2 oz. cream cheese, softened 1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh dill
Remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. Place garlic in processor and pulse until finely chopped. Add lemon zest, juice, feta and cream cheese. process until smooth.
Add 2 tbsp. olive oil. Process until light and fluffy. Add fresh herbs and process until combined. Season with black pepper. Store in refrigerator. Perfect for veggies, crackers and your favorite “dippers.”
Want to add dried tomatoes? Prepare as indicated but omit mint and dill. Instead add 3 Tbsp. finely chopped oil-packed dried tomatoes and 2 Tbsp. fresh basil. Process until smooth.
