What's Up - Your guide to what's happening in Fayetteville, AR this week!
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july 10-16, 2022 What's up! 47 try these recipes Salad Days Beat the heat and enjoy something cool, fresh and delicious French Cafe Summer Salad Ingredients • 14 medium red potatoes • ¼ cup olive oil • 2 cloves garlic, crushed • 2 tablespoons Dijon mustard • 2 cups shredded red cabbage • 1 (11 ounce) can whole kernel corn, drained • 1 large red onion, diced • 1 red bell pepper, diced • 1 green bell pepper, diced • 1 yellow bell pepper, diced • 1 cucumber, diced • 1 (15.5 ounce) can white kidney or cannelini beans, rinsed and drained (Optional) • ½ cup grated Romano cheese • salt and ground black pepper to taste Directions 1. Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces. 2. In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving. Quinoa Summer Salad Ingredients • 4 cups water • 1 cup white quinoa • 1 cup red quinoa • 1 ½ large red onions, chopped • 1 red bell pepper, chopped • 1 yellow bell pepper, chopped • 1 teaspoon sea salt • 12 grinds black pepper from a grinder • ¼ cup olive oil • 2 limes, juiced • 2 tablespoons chopped fresh cilantro Directions 1. Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps. 2. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa. 3. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours. Minty Orzo Lentil and Feta Salad Ingredients • 1 ¼ cups orzo pasta • 6 tablespoons olive oil, divided • ¾ cup dried brown lentils, rinsed and drained • 1/3 cup red wine vinegar • 3 cloves garlic, minced • ½ cup kalamata olives, pitted and chopped • 1 ½ cups crumbled feta cheese • 1 small red onion, diced • ½ cup finely chopped fresh mint leaves • ½ cup chopped fresh dill • salt and pepper to taste Directions 1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool. 2. Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool. 3. Combine the remaining olive oil, vinegar, and garlic in a small bowl. 4. Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours. Courtesy allrecipes.com