How you doin’? Corn season is in full swing. Not only is it sweet and delicious but it is relatively inexpensive. Corn is part of many cultures’ food heritage, especially Native Americans and Mexicans who make some absolutely wonderful dishes with off the cob corn.
 
Elote, a beloved street food, is not just a snack, it represents centuries of tradition, cultural fusion, and culinary evolution. This humble grilled corn on the cob, often coated with rich toppings, has become a symbol of Mexican cuisine, celebrated for its burst of flavors. But where did Elote come from?
 
To truly appreciate the origins of Elote, let’s first explore the history of corn itself. Corn, or maize, has been cultivated in Mesoamerica for thousands of years, with its domestication believed to date back to around 9000 BC. Archaeological evidence has shown that Indigenous peoples of this region were not only growing corn but also experimenting with various farming techniques.
 
For many ancient civilizations, corn was more than just a food source; it was a cultural cornerstone. Corn was often revered as a sacred plant, seen as a gift from the gods. It played a central role in various religious rituals and ceremonies.
As a primary staple crop, corn significantly influenced the economy. It formed the basis of diets for various Indigenous groups, including the Aztecs and the Maya.
The significance of corn laid the groundwork for recipes and culinary practices that would evolve over generations, leading to what we now recognize as Elote.
 
My salad version of Elote—Southern California Corn Salad—that I make for cookouts is derived from a classic Mexican street food, combines grilled, charred corn, Cotija cheese and cilantro with a spicy lime mayonnaise for a deliciously easy way to enjoy fresh seasonal corn.
 
Soak time:  1 hour
Prep time:  20 minutes
Cook time:  25-30 minutes
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
6 to 8 plump ears fresh corn in the husk (yellow or white corn)
 
Chile-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons freshly-squeeze lime juice
1 teaspoon hot sauce (I prefer Cholula Hot Sauce)
1/2 teaspoon mild chili powder
1/4 teaspoon smoked paprika
 
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
2 chopped scallions (the whole onion)
Garnish with lime wedges
 
Directions

1. Soak the whole corn cobs (in the husk) in cold water for at least 1 hour.
2. Mix the mayonnaise, lime juice, hot sauce, chili powder and paprika together in a bowl.
3. Refrigerate chili-lime mayonnaise until ready to use.
4. Preheat an outdoor grill on medium heat and lightly oil the grates.
5. Drain the corn.
6. Grill the corn in the husks, about 4- to 6-inches away from the heat source for 15 to 20 minutes.
7. Let the corn cool until it is easily handled.
8. Shuck the corn and return the cobs to the grill cooking until lightly charred, about 3 to 5 minutes.
9. Remove the corn from the heat and let them cool.
10. Cut kernels off the cob (see my ChefSecret).
11. Combine the charred corn kernels, Cotija cheese, cilantro and scallions in a large bowl.
12. Gently fold in chili-lime mayonnaise.
13. Refrigerate for at least 1-hour.
14. Serve and enjoy!

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ChefSecret:  To safely strip the corn from the cob, use a Bunt pan to catch the kernels to help you have a center post to steady the cob while you are stripping the kernels with a sharp knife.
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Quip of the Day:  Q. Why were all the corn stalks afraid of Jimmy?  A. Because Jimmy cracks corn and he don’t care.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #SummerSides #Elote #CornSalad #Cotija #OldCaliforniaCornSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dear, sweet Joan has been on me about some of the recipes that are more dessert oriented than healthful. What can I tell you? I love my sweets! My Tomato, Onion & Cucumber Salad gets us closer to Joan’s new mandatory dietary guidelines.
 
When I was traveling in Demark, I found a universal salad that was served with almost all meals. It was a little bit different from restaurant to restaurant and house to house, but all in all pretty much the same and very craveable. 
 
Back in the Southern United States, I found similar salads. And even when I was in Japan there were great cucumber salads sometimes made with rice vinegar and a touch of roasted sesame oil.
 
Like most recipes of this ilk, they are simple and perfect. This Tomato, Onion & Cucumber Salad is made fresh with in-season tomatoes, plump cucumbers, and sweet onions, seasoned with salt and pepper, then dressed in vinegar and just a pinch of sugar (really , Joan, just a pinch). The salad needs to blossom for an hour or two, allowing the vegetables to release some of their flavors, adding to the ‘dressing’ and bringing the whole thing together in one big beautifully harmonious note. Actually, I love making and eating this salad for Joan and me
 
Prep time:  10 minutes
Marinade time:  30 minutes
Yield:  6-8 servings
 
Ingredients 
4 medium tomatoes on the vine, peeled if desired, cored, and cut into wedges or a pint of cherry or grape tomatoes that have been peeled
1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
1/4 thinly sliced and separated Vidalia onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper  
1/4 cup distilled white vinegar or vinegar of your choice (see ChefSecret below)
1 teaspoon granulated sugar
Fresh or dried herbs and seasonings such as dill, parsley, chili flakes (to taste)
 
Directions

1. In a mixing bowl, combine the tomatoes, cucumbers and onions and season with salt and pepper.
2. Add the vinegar, sugar and herbs and seasonings, if using.
3. Stir, and allow the salad to marinate in the refrigerator for 15 to 30 minutes before serving.
4. Store leftovers covered in the refrigerator for up to 7 days.

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ChefSecrets: It’s not at all complicated , I promise, but a few things to note before you start:

• You can use your favorite kind of vinegar; instead of white vinegar (5%), try a mild rice or sherry vinegar. I always add a teaspoon or two of balsamic vinegar to enhance the taste.
• If you have them on hand, add some fresh basil or parsley—a teaspoon of each is great.
• I love a sweet Vidalia onion, but you can use a red onion or even scallions instead of yellow onion.
• I sometimes use skinned cherry or grape tomatoes just to change it up a touch.

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Quip of the Day:  Q. How does a cucumber become a pickle?  A. It goes through a jarring experience.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #TomatoOnionCucumberSalad #Tomatoes #Onions #Cucumbers #MarinatedSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tuna and chicken salad sandwiches are perfect for summer picnics and boat deck picnics (provided you keep them well chilled). If you’re looking for come-back flavor, the combination of creamy sauce, tender chicken and bright sun-dried tomatoes creates a meal with tons of craveablity.
 
The resulting tangy and delicious dressing that binds shredded chicken together perfectly for making a sandwich or scooping up with crackers or chips. A little bit of minced shallot cuts through the richness and a splash of vinegar compliments the tang from the sun-dried tomatoes. For the shredded chicken, any leftover chicken is okay to use or make it easy on yourself and use store-bought rotisserie chicken.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
1/2 cup mayonnaise
1/2 cup Greek unflavored yogurt
1-1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried basil
1/2 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar sliced sun-dried tomatoes packed in oil
3 cups (about 1 pound) shredded cooked chicken
3/4 cup grated Parmesan cheese
1 finely chopped large shallot
1 tablespoon chiffonade-cut fresh basil leaves
 
Directions
To make the dressing

1. In a large bowl, stir together the mayonnaise, yogurt, mustard, vinegar, garlic powder, basil, salt, pepper, and 1 tablespoon of the oil from the sun-dried tomato jar until combined.

To mix the salad

1. Drain and chop the sun-dried tomatoes from the jar into small pieces (you should have about 1 cup). Reserve the oil from the tomatoes.
2. Add the chopped tomatoes to the mayonnaise mixture.
3. Add the shredded chicken, Parmesan cheese and shallot and stir until well combined.
4. Taste, season as needed and serve garnished with basil.
5. Heap the chicken salad on top of toasted brioche slices or your favorite bread, croissant or roll.
6. Refrigerate any leftovers in an airtight container for up to 3 days.

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ChefSecret:  Any soft bread is perfect for my Summer Picnic Chicken Salad Sandwiches—lightly toasted brioche or a fresh-baked butter croissant are perfect.

Quip of the Day:  I made a chicken salad this morning... But he wouldn’t eat it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #ChickenSalad #ChickenSaladSandwiches #Chicken #SummerChickenSalad #Shallots #SunDriedTomatoes #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that Cucumbers are not only good but good for you? Cucs are low in calories and high in water content, making them excellent for hydration and weight management. They also provide vitamins and antioxidants that may help with digestion, blood sugar control, and skin health.
 
Just when the summer heat is at its peak, cucumbers ripen on the vine to save the day. After being out and about working up an appetite in the summer sun, the thought of heavy food is completely unappealing.
 
My Japanese Cucumber Salad is made Asian-style with just cucumbers, sugar, rice vinegar, and salt—that’s all. Just stir it all together and serve. I love making this salad because it’s so quick and it goes with everything. It will awaken your palate before the meal begins and between courses.
 
You can use any kind of cucumber for this recipe. If you are using thin-skinned Persian or Japanese cucumbers, you can leave them unpeeled. If you are using standard cucs with thicker skins, you can peel them if you want to.
 
Sometimes I like to leave thin strips of peel running the length of the cucumber, creating little bits of green around the slices. If using mature cucs with big seeds, cut them in half and scoop out the seeds and pulp.
 
If you want to take it up a notch, add a handful of halved cherry tomatoes and some chopped cilantro for color.
 
Prep time:  10 minutes
Yield:  4 servings, about 5 cups
 
Ingredients
1/2 cup Japanese rice vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large cucumbers
2 trimmed and sliced green onion tops
 
Directions

1. Add the vinegar, sugar and salt to a large bowl and stir together. The sugar will dissolve while you slice the cucumbers.
2. Peel the cucumbers, if preferred, and thinly slice.
3. Give the dressing another stir to ensure the sugar dissolves, then add the cucumbers and green onions.
4. Toss and serve or cover and refrigerate until it’s time to serve.
5. This will hold refrigerated for up to 3 days.

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ChefSecret:  English cucumbers have a mild and slightly sweet flavor. They are often described as being refreshing and crisp. Japanese cucumbers, on the other hand, have a more pronounced and vibrant taste. They are known for their bright, melon-like flavors, which add a unique twist to salads and other dishes.

Quip of the Day:  Q.  What do you get when you cross a pickle with a deer?  A.  A dill doe.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #JapaneseCucumberSalad #SummerCucumberSalad #EnglishCucumbers #JapaneseCucumbers #RiceVinegar #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? In previous posts you already know that Joan has been asking me to develop more salads and healthy recipes. Well, here is a Wisconsin Salad—just as Joan has asked—and it’s even from her native Milwaukee!
 
It’s a heaping bowl of chopped apples, Snickers and Payday pieces with a  burnt caramel drizzle. It’s time to Make America Fun Again (MAFA)!
 
Long before “candy salad” was a trend on social media, Midwesterners were dressing chopped-up fruit with whipped cream and pudding, adding in diced candy bars, and calling it “salad.” This one is one of the greatest of them all.
 
We can debate the merits (and I am sure I will have to) of calling anything dressed in whipped cream and topped with caramel a “salad,” but what’s not up for debate is how delicious this cool, creamy treat is and how perfect it is for midwestern potlucks and parties.
 
Unlike some other popular dessert salads like Ambrosia salad or Jello salad, Wisconsin Salad doesn’t have a clear origin story—maybe it just came out of my dreams. Some sources say it’s from the influence of Scandinavians who may have adapted their beloved römmegröt—a sweet porridge of cooked flour, milk and sour cream, often served with fresh fruit and nuts—with ingredients that they had in the American Midwest.
 
Couple that idea with a general trend towards convenience foods like instant pudding mix and Cool Whip in the 1950s, and dessert salads like this one were born.
 
I prefer vanilla pudding, but you can also try this recipe with other instant pudding flavors—cheesecake, chocolate and butterscotch are popular alternatives. As for whether the apple truly makes this dish a salad or not, Wisconsin Salad really depends on “which end of the table it is served on.”
 
Wisconsin Salad is made with just a few ingredients. It is a crunchy, creamy, sweet-and-tart dessert that will become at least once a year family favorite.

                                                                                                                                                                                                                      credit: Simply Recipes 
Prep time:  15 minutes
Chill time:  1 hour
Yield:  10 servings
 
Ingredients 
3/4 cup whole milk
1 (3.4-ounce) box vanilla instant pudding mix (I prefer Jell-O brand)
3 medium chopped Granny Smith apples (about 1 pound total)
4 full-size Snickers candy bars
3 full-size Payday candy bars
1 (8-ounce) container thawed whipped topping (such as Cool Whip)
1/2 cup homemade burnt caramel sauce, for serving (see recipe below)
 
Directions

1. In a large mixing bowl, combine the milk and pudding mix and stir until smooth. Set the pudding aside while you core and chop the apples and Snickers and Payday bars into bite-sized pieces.
2. Reserve about 1/2 cup of diced apples and Snickers and Payday for topping the salad.
3. Fold the whipped topping into the pudding mixture until mostly smooth.
4. Add the apples and Snickers and Payday pieces and stir to incorporate.
5. Chilling the “salad for about an hour until the pudding set completely.
6. Just before serving, sprinkle with the reserved diced apples and Snickers and Payday pieces on top
7. Drizzle with homemade burnt caramel sauce.
8. This salad holds really well refrigerated for about 2 days.

                                Choclatique Homemade Burnt Caramel Sauce
 
In just 12 minutes with only sugar, butter, and cream, you'll have the best caramel sauce you've ever tasted. By burning the sugar, you get a more nuanced flavor just like we used to make at Choclatique. Making your own caramel sauce from scratch is a lot easier than you might think! It takes practically no time at all.
 
To make caramel sauce, first you start by heating white granulated sugar in a deep, thick-bottomed, sturdy pan. As the sugar heats, it will melt and start to "caramelize" changing color and creating caramel flavors. Bring it up to the burn until it starts to smoke a little.  Once the sugar has dissolved and turned dark brown, add the butter. The heat of the burnt sugar will melt the butter and create even more wonderful flavors. After the butter has melted, carefully add the heavy whipping cream. This will turn the caramel mixture into a creamy sauce.
 
When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
 
Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
Cook time:  12 minutes
Yield:  1 cup+
 
Ingredients 
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
 
Directions

1. Have all ingredients ready to go—making caramel is a fast process that cannot wait while you look for ingredients.
2. Heat the sugar on moderately high heat in a deep, heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan.
3. As the sugar starts to melt, lower the heat a bit to keep the sugar from really burning.
4. Keep whisking until all of the sugar has melted. It will clump up quite a bit but just keep stirring. Once all of the sugar has melted, stop stirring. You can swirl the pan a bit if you want.
5. Use a wet pastry brush to mop down the sides of the pan as the sugar melts, ensuring every crystal is incorporated.
6. As soon as all of the sugar crystals have melted (the liquid sugar should be dark brown in color, almost burnt), add the butter to the pan.
7. Whisk until the butter has melted. If your caramel clumps up after adding the butter, keep stirring it over the heat until it’s smooth again before adding the cream.
8. Once the butter has melted, take the pan off the heat.
9. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that holds at least 2 quarts, preferably 3 quarts.
10. Whisk until caramel sauce is smooth.
11. Let the caramel cool in the pan for a couple minutes, then pour into a clean, dry glass mason jar and let it sit to cool to room temperature.
12. Cover and store it in the refrigerator for up to 2 weeks.
13. To reheat the caramel, microwave for 30-second intervals, heating just until warm and pourable.

ChefSecret:  If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to caramelize the sugar.

Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
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Quip of the Day:  I had a disturbingly long dream that I was making a salad—I was tossing all night!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Dessert #WisconsinSalad #CaramelSauce #Choclatique #BurntCaramel #Snickers #Payday #Pudding #GrannySmith #CoolWhip #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s summertime and the weather is beautiful. If you’re like me, you resist cooking in the oven or on the range top. In fact, I really don’t want to cook or eat anything hot… when it’s hot.  The good news is there’s nothing better than a wonderful, colorful chilled entrée salad for lunch or dinner.
 
My Summer Salad is the perfect base making it possible to add so many other ingredients to gussy-up your Summer Salad. I like a lot of texture in salads… consider croutons, crisp bacon, jicama, onions and even potato chips. If your taste goes to the sweet side consider sliced ripe mango, little Mandarin oranges (I prefer Cuties) or even chilled chunks of watermelon. There are so many choices you can make and have a little different salad every day of the week.
 
Prep time:  20 minutes
Yield:  4 servings
 
Ingredients
For the salad
3 medium avocados, peeled, pitted and chopped
1 pint cherry tomatoes, cut in half
1 whole tomato sliced
1/2 cucumber peeled, 1/2-inch slice, quartered
3/4 cup fresh corn kernels
1/3 cup thinly sliced red bell pepper
1/3 cup crumbled queso fresco
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons chopped fresh cilantro, plus more for garnish
 
For the dressing
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1/4 teaspoon salt
 
Directions

1. Peel, pit and chop the avocados.
2. Combine the avocado chunks, tomato, cucumber, corn, bell pepper, queso fresco, jalapeño and cilantro in a large bowl.
3. Blend the olive oil, balsamic vinegar, lime juice and salt in a small bowl.
4. Toss the salad ingredients with the dressing.
5. Top with more chopped cilantro, if desired.

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ChefSecret:  If you have leftover chicken or steak bring it on! The add protein makes it seem more like an entrée.
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Quip of the Day:  Scientists are saying salads will be a thing of the past. Lettuce romaine calm.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #SideDish #SummerSalad #Avocados #Tomatoes #Cucumber #Jicama #QuesoFresco #SweetCorn #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I couldn’t believe how many people were at my local Vons’ Deli buying different pasta salads. I couldn’t understand why, when it is so easy to make them yourself.
 
It’s summertime and eating pasta salads always feels like a flashback to the happy barbecues and picnics of my youth. I still can see, in my mind’s eye, the paper plate sagging under my burger, potato chips, and a pile of rotini, diced veggies and cheese tossed in bottled Italian dressing.
 
Today’s salad is all that with a more sophisticated medley of veggies, a homemade dressing, and most importantly, some spicy Italian sausage hot off the grill.
 
For the veggies, I’ve used fresh sweet peppers and bitter radicchio, which I roast on the grill ‘til the leaves are wilty-soft and little bit charred. The Italian sausage goes on the grill, too, of course. And then I chop it all up—long and slender—to be the same size as the rotini. That all goes in a bowl with the al dente noodles, crunchy celery, strips of milky fresh mozzarella, and a handful of Italian basil.
 
My homemade dressing pulls it all together with a concoction of lemon juice and zest, tomato paste, thyme, shallots, and plenty of garlic. It tastes zippy, fresh and bright. A quick secret is that the tomato paste helps it adhere to the noodles and adds a tangy flavor note without adding a lot of liquid to the salad.
 
This is a perfect addition to your BBQ just like the pasta salads of yore (did I really just say “yore”?). It doesn’t wilt and it’s highly complementary to all manner of grillables, so it’s perfect for barbecues and picnics. I like to make a little extra and have it ready for leftovers. It’s even better the second day which makes Monday’s lunch or dinner something special again.
 
Prep time:  25 minutes
Pasta Cook time:  9 to 12 minutes
Sausage Grill time:  20 minutes
Yield:  8 servings
 
Ingredients 
1 pound rotini pasta
6 tablespoons extra-virgin olive oil, plus a little more for drizzling
1/4 cup freshly squeezed lemon juice
2 teaspoon lemon zest, finely grated
2 tablespoons tomato paste (I use the stuff out of the tube)
4 tablespoons minced garlic
1 large thinly sliced shallot, separated into rings
2 teaspoons freshly chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
 
1 pound mild or spicy Italian sausage
3 bell peppers (a mix of red, yellow, and green)
1 small radicchio head, halved
2 large celery ribs, thinly sliced diagonally
1/4 pound fresh mozzarella, cut into small cubes
1 cup chiffonade cut basil
1 teaspoon aged thick balsamic vinegar
 
Directions

1. Bring a grill to medium heat.
2. In a large pot of boiling, salted water, cook the pasta until al dente about 10 to 12 minutes.
3. Drain and transfer the pasta to a large bowl.
4. Drizzle the pasta lightly with olive oil and toss to coat. Let cool to room temperature.
5. In a medium bowl, stir together the lemon juice, lemon zest, tomato paste, garlic, shallot and thyme.
6. Stir in 6 tablespoons of the olive oil.
7. Season the dressing with salt and black pepper, to taste.
8. Place the sausages, whole bell peppers and halved radicchio on the grill rack.
9.  Drizzle the peppers and radicchio with olive oil and grill them until they’re charred, about 10 minutes.
10. Grill the sausages for 20 minutes or until they reach 165º on an instant-read thermometer.
11. Transfer the sausages, bell peppers and radicchio to a cutting board. Cut the sausages into 1-inch thick slices on the diagonal.
12. Julienne cut the veggies.
13. In a large serving bowl, toss together the pasta, sausages, bell peppers, radicchio, celery, mozzarella and dressing.
14. Drizzle with Balsamic vinegar over the top.
15. Season the pasta salad with salt and black pepper, sprinkle with basil, and serve.

ChefSecret:  I use Fini Organic balsamic vinegar in lot of my recipes.  It must be the real thing, not a cheap knockoff. The balsamic I use is dark and thick and perfect for drizzling.

Quip of the Day:  What did the rotini say to the bell peppers? Pasta la vista, baby!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Salads #GrilledSausagePastaSalad #ItalianSausage #Rotini #BellPeppers #BBQ-Salad #Picnic-Salad #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I develop and write recipes you can be sure they will be foolproof, or you can use them as an inspiration enabling you to alter them to your own tastes.  Inspirations for great food can be found everywhere, and that’s the case with my Cordon Bleu Chicken Salad Salad.
 
The secret ingredients other than chicken are toasted cashews, sweetened dried cranberries and tarragon. Tarragon is an herb, with a slight anise or licorice aroma and taste. It’s not used all that often, but it does work well with chicken and turkey. The lemon juice adds a touch of acidity to brighten all the flavors, and the dried cranberries add some sweetness to the chicken salad—a wonderful sweet and sour brightness. By the way, tarragon is that special seasoning used in a classic béarnaise sauce. Tarragon is commonly used with fish — like in fish cakes with tarragon mayo—and poultry—like in herb roasted chicken thighs.
 
Prep time:  10 minutes
Yield:  4 servings

​Ingredients 
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
2 cups chunky chopped cooked white and dark chicken meat
1/4 cup finely chopped dried cranberries
1 finely chopped celery
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup rough chopped toasted cashews
 
Directions

1. In a large bowl mix the mayonnaise, lemon juice, and tarragon together.
2. Add the chicken, dried cranberries and celery.
3. Add salt and pepper to taste and mix all ingredients together.
4. Topped with roasted cashews.
5. Serve over lettuce for a simple salad, or in a tomato that has been cut open for a stuffed tomato, or between slices of toasted bread for a chicken salad sandwich.

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ChefSecret:  The flavor of fresh tarragon is concentrated in the dried herb form. Do not substitute them 1:1 in a recipe. When substituting dried for fresh, use a 1:3 ratio. Use 1 teaspoon of dried tarragon if the recipe calls for 1 tablespoon fresh tarragon. Dress it up a bit by sprinkling a tablespoon of chopped chives on top.

Quip of the Day:  Step by step process on how to make a chicken salad:
Step 1: Make a salad. Step 2: Serve it to your chicken!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salads #Chicken #Entrees #ChickenSalad #Sandwiches #ChickenSaladSandwiches #Tarragon #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025