There is no better way to enjoy fresh seasonal veggies than by eating them in a salad, and the best way to enjoy a salad is by adding pasta to it. Pasta salad is one of my favourite summer side dishes. It is incredibly versatile and you can put any vegetable you want in it.
Bring a large pot with salted water to boil. Cook pasta according to package instructions. Rotini will take about 8-10 minutes for an al dente finish.
Shred carrots and chop green onions. Prep all your vegetables for the salad: wash, core and seed, and chop. If using broccoli, the salad will turn out better if the broccoli is steamed for 2-3 minutes.
Once the pasta is cooked, drain and cool until room temperature. You can just leave the pasta until it's cooled, or to finish quicker, you can run some cold water over the pasta until it's a good temperature.
Combine all ingredients in large bowl.
Whisk all ingredients together in small bowl or measuring cup. When salad has been combined, dress the salad and mix thoroughly. If desired, crumble some feta cheese over the top.
With spring now upon us, we get to enjoy a whole new crop of vegetables. Leeks are a great spring vegetable which can be used in many different ways. Here, we have developed a very tasty quiche that you can use them in, as well as your leftover Easter ham.
Ham and Leek Quiche
Sift together flour and salt in a large bowl. Add shortening and cut into dry mixture with pastry cutter or two knives. The mixture should resemble coarse crumbs.
In a small bowl, beat together egg, vinegar, and cold water. Add to the flour mixture and stir together roughly with a fork so it comes together. You don't want to work the pastry too much; it's okay if it looks a bit shaggy when you're finished bringing it together.
Flour your work surface and turn out the pastry. Cut in half and work with one half at a time. Roll until pastry is about 1/4 inch thick. Once the pastry is rolled out, carefully use the rolling pin to transfer it into the pie plate. Gently press the pastry into the edges of the plate and leave any extra around the edges until it has been filled. The pastry is quite resilient, so if it cracks it can easily be repaired simply by bringing the two edges together and pressing. The key is to move as quickly as possible - you don't want to leave the pastry on the counter for too long once it has been rolled.
Preheat the oven to 375F.
Once the pastry is ready, prepare your leeks. Wash and trim the dark green leaves. Slice thinly, about 1/8" thick, and saute over medium low heat until softened. This may take about 10-15 minutes and you can add some salt to draw out excess moisture. This will reduce the chances of your quiche turning out soggy.
Prepare ham by trimming excess fat and chopping into 1/2" pieces. The bottom of the pastry should be well covered with ham.
Break eggs into a bowl and add milk. Whisk together very well. You don't want any little pieces of yolk visible in the mixture. Season with freshly ground pepper. You can trim the edge of the pastry now, if needed.
Once leeks are finished, add to the pie plate and pour egg mixture over top. Place pie plate onto a cookie sheet, just in case the quiche bubbles over. Slide into oven and bake for 50-55 minutes. The filling will be set, but not solid. It should be a light golden brown on top and the pastry will be golden around the edges.
The pastry recipe is good for 2-9-inch pie crusts. Any extra pie crust can be stored in the fridge (up to 1 week) or freezer (up to 1 month), until you are ready to use it.