Lemon Arugula Pasta Salad with Walnuts and Capers

 

Summer weather is always a bit of a crapshoot. Some years June arrives with relentless heat, only to give us a pleasant July. Other years it’s just the opposite. This year, however, June treated us kindly with mild temperatures and plenty of rain. My late-planted arugula absolutely loved it, growing faster than I could keep up with. But with a stretch of near-100-degree days in the forecast, I knew it was time to harvest.

I first discovered arugula more than a decade ago while Mr. O-P and I were living in London and working at the British Library. There, no one called it arugula, it was simply rocket (or roquette, derived from its Latin name). It seemed to find its way into everything from sandwiches to salads, and before long I understood why.

 Its peppery bite can be a bit of an acquired taste, but once you fall for it, you’ll find endless ways to enjoy it. It makes a wonderful pesto, adds personality to an ordinary green salad, and is especially delicious tossed with pasta.

 This Lemon Arugula Pasta Salad was an instant favorite. In fact, I could easily have polished off the entire bowl in one sitting. The only thing that stopped me was the realization that my digestive system might have had a few opinions about that decision! Ahem. Moderation won out, although it wasn’t easy.

 The bright lemon dressing, peppery arugula, salty capers, crunchy walnuts, and nutty Parmesan come together in a salad that’s cool, crisp, refreshing, and packed with flavor. It’s perfect for summer lunches, picnics, or as a light side dish alongside grilled chicken or fish. 

Lemon Arugula Pasta Salad

Adapted from onthebias.nyc

 8 oz. farfalle, cooked and rinsed

Juice and zest of 1 lemon

1 T. white balsamic vinegar

2 t. Dijon mustard

½ c. walnuts, finely chopped

1 T. capers, plus 1 t. caper brine

1 t. kosher salt

½ t. sugar 

½ t. freshly ground black pepper

8 T. extra-virgin olive oil

⅓ c. finely grated Parmesan

3½ oz. arugula (homegrown or Melissa’s)

6 basil leaves, cut chiffonade

 Cook the pasta according to package directions, allowing it to cook just past al dente. Drain and rinse thoroughly under cold water to stop the cooking process.

 In a large serving bowl, whisk together the lemon juice and zest, white balsamic vinegar, Dijon mustard, chopped walnuts, capers, caper brine, salt, sugar, pepper, and olive oil. Stir in the grated Parmesan cheese.

 Add the cooled pasta and toss until well coated.

Fold in the arugula and basil, if using, just before serving.

Serve chilled or at cool room temperature.

As an Amazon Associate I earn from qualifying purchases.

Unexpected Gem from the King's Kitchen: Spinach and Artichoke Casserole

 

When I flipped through my recently reviewed Elvis Presley Cookbook (You can read my review here.), this Spinach and Artichoke Casserole immediately caught my eye. As a longtime fan of creamy vegetable casseroles — especially the classic spinach-artichoke combo — I was intrigued, but honestly a bit skeptical. With decades of cooking experience, I can usually spot a recipe that might need a flavor boost. I kept thinking, “Hmmm, does this need garlic powder... maybe some chives... or my beloved Montreal steak seasoning that I pretty much use on everything?”

 But I decided to trust the King and follow the recipe faithfully. Well, almost; I made individual portions instead of one big dish, and I experimented with toppings on a couple. (I used these casserole dishes.)

Ready to slide into the oven.

 I was absolutely shocked at how delicious it turned out. The simplicity lets the ingredients shine: creamy, tangy, perfectly balanced, and surprisingly flavorful without any extra seasonings. I'm so glad I resisted the urge to tweak it — sometimes less really is more. This dish has me excited to dive deeper into the cookbook. Stay tuned for more Elvis-inspired recipes!

Spinach and Artichoke Casserole

Makes 6 servings

1 14.1-oz. can artichoke hearts, drained 
3 10-oz. pkgs. frozen chopped spinach, thawed and well-drained*
1 8-oz. pkg. cream cheese, softened 
2 T. Duke's mayonnaise 
6 T.whole milk 
Black pepper, to taste 
Grated Parmesan cheese, to taste (or substitute shredded pepper jack for a spicy kick!)

Preheat your oven to 375°F. Grease a 2-quart casserole dish (or use individual casseroles for personal portions, as I did).

 Cut the drained artichoke hearts in half and arrange them evenly in the bottom of the dish.

Layer the well-drained chopped spinach over the artichokes.

In a medium bowl, mix the softened cream cheese, mayonnaise, and milk until smooth and creamy. Spread this mixture evenly over the spinach layer.

Season generously with black pepper, then sprinkle the top with grated Parmesan cheese (or pepper jack for extra heat).

Bake for 35–40 minutes, or until the casserole is hot, bubbly, and lightly golden on top.

Let it rest for a few minutes before serving. Enjoy this creamy, comforting side dish!

 Pro tip: The pepper jack topping adds a nice spicy twist if you're feeling adventurous — both versions are fantastic!

This retro recipe proves that sometimes the classics are perfect just as they are. Have you tried any recipes from celebrity cookbooks? Drop a comment below — I'd love to hear!

*I used one 16-oz. package and it was plenty for my four small dishes.

 

Pre-order the cookbook here.

Hot from the oven.

  As an Amazon Associate I earn from qualifying purchases.

Blueberry Corn Casserole

 

Elevate your next meal with this unique and delicious Blueberry Corn Casserole, a light and flavorful side dish that’s a standout at any gathering. This recipe takes it to new heights with the inspired addition of fresh blueberries. These little bursts of subtle sweetness add a unique, delightful twist without overpowering the dish, making it a perfect complement to barbecues, picnics, or potluck events. Whether it’s a summer cookout or a cozy holiday feast, this casserole’s airy texture and vibrant flavors will leave your guests asking for seconds—and the recipe!

 This Blueberry Corn Casserole is easy to whip up and guaranteed to impress. The combination of golden cornmeal, creamy corn, and juicy blueberries creates a harmonious balance that’s satisfying yet won’t weigh you down. Ready to bring a crowd-pleasing side to your table? I cut the recipe in half, and as you can see, it turned out beautifully. Blueberry Corn Casserole

Adapted from Miz Helen’s Country Cottage

 1½ c. cornmeal

1 t. baking powder

½ t. baking soda

1 t. salt

4 large eggs, beaten

1 c. whole milk

2 14.75-oz. cans creamed corn

1 stick butter, melted

1½ c. fresh blueberries (divided)

 Preheat your oven to 350°F and lightly spray an 8” x11” baking dish with PAM.

 In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Stir in the beaten eggs and milk until well combined, then add the creamed corn and mix thoroughly. Pour in the melted butter and stir until fully incorporated. Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for garnish.

 Pour the mixture into the prepared baking dish and bake for 1 hour, or until golden and set. Let the casserole rest for a few minutes before serving. Garnish with the remaining blueberries and fresh mint for a vibrant finish.

 This Blueberry Corn Casserole is more than a side dish—it’s a celebration of simple ingredients and bold flavors. Serve it at your next gathering and watch it become a new tradition!

As an Amazon Associate I earn from qualifying purchases.