Deli Sandwich Salad

 Have you ever wondered why it is that sub sandwiches that you get at the deli always taste better than yours? I mean, no matter how hard you try to replicate that sandwich, it’s never quite as good, is it? The reason for that may not be what you’d expect. It has nothing to do with the bread, or your selection of meats and cheeses; it has everything to do with the salad. Salad, you ask. Yes, the salad the tops that sandwich. I don’t know if you have ever deconstructed one of those sandwiches and taken a good look, but it is way more than just lettuce. There is a lot of flavor there, a lot of ingredients, and all that combines to make your sandwich delicious. This deli sandwich salad will keep in the refrigerator for up to three days. Use it on top of any meat or cheese sandwich. I think you will be surprised at the difference that it makes. Vive la différence!

Deli Sandwich Salad

Adapted from closetcooking.com

 ¼ c. Duke’s mayonnaise

½ T. red wine vinegar

1 t. Italian seasoning

1 t. Melissa’s minced garlic

1 T. grated Parmesan

½ t. red pepper flakes

¼ t. kosher salt

¼ t. freshly ground black pepper

4 c. lettuce, thinly sliced

¼ c. Melissa’s pickled yellow peppers

¼ c. red onion, thinly sliced*

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 *I used a mandolin

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Ziti with Pistachio Cream Sauce

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April seemed two months long, May seemed two weeks long, and here we are in June. Need I tell you that I am perpetually confused? Honestly, I have no idea what day it is, least of all month. Saturday morning, when I took a look at my June calendar, I was shocked to see that, on the second, I had an appointment with my tax preparer. I was pretty busy over the weekend, as you can imagine. When I got home after the appointment, the last thing I wanted to do was cook (although, truth be told, I haven’t much been in the mood for it anyway). So, I was looking for something that would be tasty, satisfying, and on the table in 30 minutes. This was it! You can make it easy on yourself, and use absolutely any kind of pasta. While the pasta cooks, you make the sauce, and, oh, what deliciousness! The toasted pistachios give this a wonderful richness. Keep this in mind for your vegetarian friends or Meatless Monday. It’s a winner!

Ziti with Pistachio Cream Sauce

8 oz. ziti (or pasta of your choice)

¾ c. shelled pistachios

5 T. butter, divided

½ t. Melissa’s minced garlic

2 T. extra virgin olive oil

½ t. salt, or to taste

2 T. freshly squeezed lemon juice

1 c. heavy cream, warmed

½ c. freshly grated Parmesan

Bring a large pot of water to a boil. Add a heaping tablespoon of salt, then add pasta, and cook according to “al dente” directions on box.

While the pasta is cooking, make the sauce. In a 9” sauté pan, melt 1 tablespoon of the butter. Sauté the pistachios for 2 to 3 minutes. Transfer pistachios to a food processor (I used my mini ninja), and pulse until minced. Remove 1 tablespoon for garnish. Melt the 4 tablespoons of remaining butter, and add to the food processor, along with garlic, oil, salt, and lemon juice. Pulse again until thoroughly blended.

Pour the nut mixture back into the sauté pan, turn the heat to low, and add the warmed heavy cream and Parmesan cheese. Stir occasionally while pasta finishes cooking.

When pasta has finished cooking, reserve 1/2 cup of the pasta water, drain the pasta, and immediately add to the sauté pan, tossing well to coat. Add pasta water, a little at a time, until desired creaminess is reached. Serve immediately garnished with reserved pistachios and a sprinkling of Parmesan cheese.

Heartily serves two, lightly serves four.

Homemade Garlic Butter

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If you like garlic bread as much as I do, but don’t like the hassle of making it, have I got a recipe for you! Homemade garlic butter is a wonderful thing to have on hand. Slather it on a split loaf of French bread, run it under the broiler, done in no time it will be eagerly consumed by your fellow diners. If you want to perk up a rather dull vegetable, toss it with your favorite, and this will add loads of taste. Did I mention how delicious this is melted on top of an Idaho baker? Heaven! I have even been known, in desperation, to spread it on a saltine cracker as a snack. Frankly, I hate being without it. So feel free to double or even triple the recipe depending upon the size of your family. You would be wise to make this now, because I’m going to be using it in a recipe later in the week that you are definitely going to want to try.

Homemade Garlic Butter

½ c. (1 stick) unsalted butter, room temperature
3 cloves garlic, minced*
1/3 c. grated Parmesan cheese
¾ t. dried fresh basil
¾ t. dried parsley
1/8 t. dried oregano
½ t. Kosher salt
¼ t. freshly ground black pepper

In a medium bowl beat butter until light and fluffy. Add remaining ingredients, beating until well blended. Transfer to an airtight container, and store in the refrigerator for up to two weeks. It can also be frozen for up to a year. Although you may be tempted, do not use fresh herbs, unless you plan to consume this within a couple of days.

*If you don’t feel like mincing your own, I have often used Melissa’s Minced Garlic in place of the real thing.