Summer Pasta Salad with Herbs

My love for recipe books has been well-documented through this blog and as I start today’s post where I “cook the book,” I want to note that this recipe is not coming from some celebrity or must-have recipe book.  Instead, it’s coming from my favorite genre of cookbook, the church cookbook.

For years, as I have driven to Fort Collins to work on my doctoral studies, I have stopped in Kearney, Nebraska as a halfway point, where I have walked around a Target, gassed up the vehicle, or grabbed a quick bite to eat at the grocery  store.  Each and every time I make the drive, I see the sign for the Cookbook outlet.  Two years ago, I tried to stop at the outlet, but it was Memorial Day and they were closed.  This year, I decided I needed to stop and see what the cookbook outlet had in store for me.  And it was marvelous.

The cookbook outlet is at Morris Press, a small publishing company that specializes in family and church cookbooks and the outlet features overrun or extra cookbooks that they have.  These cookbooks are sorted in a number of ways, including by state.  I picked up a few cookbooks from states I had and hadn’t been to.

Well, over the weekend I was invited to a small Memorial Day party and I decided to spend a few minutes looking through a cookbook entitled After the Harvest: A Collection of Favorite Recipes.  It is from the First United Methodist Church in Columbus, Mississippi.  The first thing I noticed when paging through the book was the number of recipes that involved fish and shellfish that we don’t have access to in the midwest.  Then I started looking for something I could bring to the upcoming party and the Summer Pasta Salad with Herbs submitted by Karen Williams looked like it was a must.  Having recently planted my garden, I was excited about using some of the herbs.

Summer Pasta Salad with Herbs

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Classic Deviled Eggs

We had our end of the year gathering for our staff earlier this week and as often happens, we each brought a different dish to share with the group.  After looking at what everyone else was bringing, I decided we could use something that wasn’t a dip or a sandwich, but instead was another classic appetizer which I see on the menus of upscale restaurants and neighborhood bar and grills the same — the deviled egg.  I looked through a few cookbooks and ultimately landed on Saveur’s The New Classics Cookbook to provide the recipe.  I made a couple of not-too-noticeable adjustments to the recipe based on ingredients I had on-hand.

Classic Deviled Eggs.jpg

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