1 lb. medium shell pasta 1 c. crumbled feta cheese 1/2 c. shredded Parmesan cheese 1 c. chunked celery 3/4 c. sl. black olives 1 c. mayonnaise 1 c. Italian dressing * (oil & vinegar style) 1 T. dried oregano 1/2 T. black pepper 2 tomatoes, chopped into bite-sized pieces (for serving)
Directions: Prepare pasta. Combine cheeses, celery and olives.
Whisk mayonnaise, Italian dressing, oregano and pepper to combined.
Add dressing to cheese/vegetable mix, then toss gently with pasta. Chill and add tomatoes right before serving.
Ingredients: 1 lb. Rotini pasta 2 lemons, grated zest 1⁄2 c. olive oil 1⁄3 c. lemon juice 1 t. salt 1 t. pepper 3 tomatoes, cored and chopped 1 bunch fresh basil, chopped 1 c. shredded Parmesan cheese 1⁄4 c. dried basil (optional)
Directions: Cook pasta. Combine lemon zest, olive oil, lemon juice, salt and pepper. Set aside.
Drain pasta and transfer to a large bowl. Pour lemon oil mix over warm pasta. Toss, cover and refrigerate for at least one hour.
Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour. Serves 8.
2010 recipe by Chef Robert Ash and Marcus Restaurants
Ingredients:
1 l.b chicken breast (smoked, shredded)
1 lb. cooked pasta of choice al dente’
½ c. red cherry tomatoes (halved)
1 c. baby spinach (cleaned)
¼ c. fresh basil pesto
¼ c. chicken stock
3 T. fresh grated or shaved Parmesan cheese, to taste salt and pepper.
Directions:
Place olive oil in a deep sauce pan or sauté pan over medium high heat, then add spinach, chicken, tomatoes and pasta. Cook 1-2 min. Add basil pesto and enough chicken stock the thin slightly. Cook until pasta is warm and sauce has thickened slightly, pour into serving vessel and top with grated Parmesan cheese.
Fresh Basil Pesto Ingredients:
2 c. fresh basil leaves packed, ½ c. fresh grated Parmesan-Reggiano or Romano cheese, ½ c. extra virgin olive oil, 1/3 c. pine nuts or walnuts, 3 garlic cloves, minced, to taste salt and black pepper.
Directions:
Combine the basil, pine nuts and pulse in food processor, add garlic and pulse. Slowly add olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add salt and pepper to taste.
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
Cook pasta al dente, drain and toss with 2 T. olive oil, set aside.
Mix garlic and the rest of the olive oil, basil, oregano, salt and pepper. Whisk half & half into the mix and toss into pasta. Add pepper, Jarlsberg cheese and pecans and top with Parmesan. Serve at room temperature, serves 4.
Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989. The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.
Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta
8 Shallots, finely chopped, divided
Butter to saute’ shallots
1/4 c. Madeira wine Continue reading →
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