Dear God,

Thank you for allowing me the privilege and responsibility of being a mother. I know that it wasn’t an easy decision for you to make. In fact, it took you eight long years to make it.  Maybe you felt that I wasn’t ready.  The waiting was hard, but I had faith in your plan for me – even though I had no idea what that might be.

I remember the exact moment when I learned that I was pregnant.   It was just a few days before Mother’s Day in 1993.  I was sitting in my sunroom, having my morning coffee when I got the call.  When the telephone rang, I didn’t want to answer it.  I had been disappointed so many, many times before.  But on that day, thanks to you, I finally heard the words that I’d longed to hear.  The waiting was over, and my life changed forever. 

I reveled in being pregnant!  Each day was such a gift!  The sun shone brighter; the grass grew greener; and the flowers bloomed in Technicolor.  It was also the only time I can remember when I was actually encouraged to gain weight!   I didn’t even mind the heartburn or the various other…um…gastrointestinal issues that cropped up.  That time was fraught with anxiety too.  With every little twitch or twinge I felt, I was convinced that something was wrong.  I had my obstetrician on speed dial and burned up the phone lines calling her daily for reassurance.

Do you remember the time I had my first Braxton-Hicks contractions and thought I was in premature labor?  I raced home and put myself on bed rest!  I also made Mr. SGCC sit there with me for two solid weeks playing gin rummy to distract me.  What a dork I was!  What about that one day I was reading What to Expect When You’re Expecting, and the book suddenly flew off my lap?  I looked down and saw, as plain as day, the outline of a tiny, little foot poking out of my swollen belly.  I think that was the moment I realized the magnitude of the miracle you had given me.

When it was time to go to the hospital to give birth, I experienced fear like I’d never imagined before.   I didn’t know how to take care of a baby!  What if I couldn’t do this?  What if something went wrong?  What if I turned out to be a terrible mother?   I felt so unprepared and inadequate!   But in the delivery room, you stayed with me and held my hand the whole time.  And when the doctors told me that I needed a C-section, you whispered in my ear that it would be all right.  I trusted you, like I always had, and felt the calm wash over me.

I’ll never forget when they put my precious, beautiful baby girl in my arms for the first time.  She had a full head of soft, wavy hair and the most perfect little ruby-red, rosebud lips.  I never knew I could feel such utter and complete bliss!   Mesmerized, I gazed at my baby’s sweet face, as Mr. SGCC frantically counted all of her fingers and toes.  (I’m not sure why.  I think his mother told him to do it.)

For the next eighteen years, I shared my baby’s triumphs and sorrows.  I laughed with abandon when she was happy, and cried rivers of tears when she was sad.  I even felt physical pain when she got hurt.  I still do.  But, each ounce of joy has been worth every pound of heartache.

Motherhood has had it’s challenges.  It’s been both the most rewarding and most difficult work I’ve ever done.  I haven’t always known what to do, or had the right answers. I know I’ve made mistakes.   But, I’ve always tried my best.  And, you were always there to guide me along the way.  Thank you for that too!

Remember when we almost lost our daughter in an auto accident last November?   That was the second time I experienced unimaginable fear.  Seeing my child lying bruised and broken was almost too much for me to bear.  All those months during her recovery took a toll on me – mentally and physically.  There were days when I didn’t trust my own legs to support me.  Those were the days that I could feel you holding me up and gently pushing me forward.  I couldn’t have done it without you, and I thank you from the bottom of my heart!

In a few weeks, my beautiful girl will be graduating from high school.  Soon after, she’ll be going off to college to start a whole new chapter in her life.  I pray that her father and I have prepared her well for what lies ahead.  However, I know that when she stumbles, you will be there to hold her up too.  And, if she should struggle with self-doubt, you’ll surely take her hand and whisper in her ear as well.  Thank you in advance for that.

Mother’s Day is recognized as the day that we honor the women in our lives who birthed us, raised us, nurtured us, and most importantly, who loved us.  We treat our moms with flowers and gifts and fancy restaurant meals.  I don’t care too much about those things.   All I want for Mother’s Day this year is to know that my child is healthy and happy, and that you are watching over her.  I believe that you are.  And for that,  Dear God, I am eternally grateful.

All My Love,

Susan

P.S.  Hope you like the sweet treats!

As I write this post, I’m hanging my head in shame.  You see, dear readers, I’ve been holding out on you.  Not intentionally, mind you, but holding out just the same.  The other day, as I was sifting through recipes to include in my Easter brunch roundup, I re-read my old post on Savory Vegetable Noodle Kugel and realized something.  In that post I told you about a fab recipe for a Cherry Noodle Kugel that I was going to share.  And, I never did.  I swear, I meant to!  It just never happened.  My sin was one of omission, and I intend to rectify it right now!    Since this week also marks the beginning of the Jewish celebration  of Passover, I think it’s the perfect time to do it.    Besides, it gives me an excuse to make this wickedly good kugel again.

Now, before I get thousands of comments informing me that Jews don’t eat wheat products during Passover, let me say that I do know that.  However, Passover is a Jewish holiday and kugel is a Jewish dish, so I’m using one to segue into the other.  Besides, I also know that there are “Passover noodles” made with potato starch, and other gluten-free pasta products available at the supermarket.  Any of them would work in this dish.

I acquired this recipe more years ago than I care to remember from a sweet, Jewish “Bubbe” named Esther.  She and her husband, Jerry, had been old friends of my family for ages.  Since my own grandparents were already gone, I kind of secretly adopted them as surrogates.  Esther was originally from Brooklyn, so she definitely knew a few things about kugel.  Come to think of it, she knew a few things about brisket too.  And, matzoh balls.  But that’s a story for another day. 

Where my vegetable kugel is a savory dish, Esther’s kugel is a sweet one, making it a great choice for dessert.  It also makes for a tasty breakfast and a very satisfying late night nosh.  It’s rich and creamy and fruity.  And, who doesn’t love that?

The recipe for this dish couldn’t be easier.  A simple custard made from eggs, milk, cream cheese, sour cream and sugar is whizzed up in the blender.  Then, it is poured over cooked egg noodles and baked.  A topping of cherry pie filling is added during the last fifteen minutes of baking time.  When everything is browned and bubbly, the kugel is done.  That’s it!

I like to use super fine egg noodles in this kugel, because it gives the dish a smoother, more custardy texture.   Feel free to use the wider ones if that’s what you prefer.  Your kugel won’t be any less scrumptious – and it will be scrumptious.

Whatever you celebrate, make. this. kugel.  You’ll be glad you did.  And, if Esther were here, she would be too.

Of the great triumvirate of Christian holidays (Thanksgiving, Christmas and Easter),  Easter is my favorite.  While I love eating myself into oblivion at Thanksgiving, and  Christmas (the gifts are nice too), I actually enjoy the fact that Easter isn’t as food-centric.  I find it to be a much more relaxing and low-key holiday than the others, which in turn means less stress for me.  And, I’m all about less stress these days!    While, it would be unthinkable in my family to have Thanksgiving or Christmas dinner in a restaurant (gasp!),  the same does not apply to Easter.  Unless we’re invited to someone’s home, we almost always enjoy our Easter meal at one of our favorite restaurants.

On the other hand, if your family is anything like mine, they will be clamoring for food long before the time a 4:00 dinner reservation rolls around.   To stave off the hungry horde, I always prepare a few dishes ahead of time that can either be warmed up in the oven or simply served cold that morning.   Here are some great “stress-less” brunch ideas from the SGCC archives for a lovely, laid back, Easter Sunday brunch.

Sumptuous Strawberry Soup

Fresh, ripe strawberries are blended with yogurt, sour cream, lime juice and honey to make this rich and lush chilled soup. It’s like a cross between a mousse and a smoothie.  Frozen berries can also be used in a pinch.  Whip it up a day or two in advance, although it may not last that long.

Chicks in a Nest

Chicks in a Nest is a great dish to serve for a brunch buffet. Each serving is completely self-contained and can just be picked up and popped on a plate. The “nests” are made from shredded potatoes that are baked in a muffin tin, which are then served filled with scrambled or poached eggs.  You can shred your own potatoes or use a bag of the pre-shredded kind, like I did.  The potato nests can be made a day ahead and crisped up in the oven before serving. 

Anytime Ham, Cheese and Egg Strata

A strata is casserole made with bread, eggs and whatever cheese, meats or vegetables you feel like putting into it.  Think of it as a savory bread pudding.   This one is filled with onions, ham, mozzarella and Swiss cheese.   The best thing about a strata is that it’s meant to be made in advance.  In fact, it really must be put together and allowed to sit for several hours or overnight before baking.  For your trouble, you’re rewarded with a puffy and golden mass of cheesy, meaty, eggy goodness.  

Vegetable Noodle Kugel

A kugel is actually a Jewish dish, commonly served on holidays and special occasions.  It’s a baked casserole, sweet or savory, that is usually made with egg noodles or potatoes, and often with cottage or cream cheese.  In this savory version, I’ve blended cottage cheese, sour cream and a velvety chevre with noodles and assorted vegetables for a sumptuous dish with a subtle tang.  A dusting of panko crumbs on top gives it a little crunch and extra texture.  This kugel is best baked up a day ahead and served at room temperature.

Tutti Frutti Chicken Salad

This light and luscious chicken salad is chock full of fresh and dried fruits and nuts bathed in a creamy  dressing punctuated with fresh herbs.  You can use any combination and quantity of fruits, nuts and herbs that you like, and it always turns out great.   Served in big, juicy, hollowed out tomatoes, pineapple boats or avocado halves, this Tutti Frutti Chicken Salad really sings Springtime!

Green Bean and Potato Salad with Dijon Vinaigrette

This lovely little salad features crisp tender green beans, potatoes, sweet grape tomatoes and thin slivers of red onion.  I pair it with a zesty vinaigrette, accented with Dijon mustard, lemon, garlic, honey and fresh herbs.  Serve it either warm or chilled and topped with some chopped hard boiled egg for extra richness.  It makes a lovely complement to any meal.

Presto Pesto Pasta Salad

This pasta salad is quick and ridiculously easy to put together. And, it’s full of zesty, bold flavors.  The dressing is simply a mixture of mayonnaise, lemon juice and store bought pesto sauce – the kind you find in the refrigerator section at the supermarket.  You can serve it as is, or punch it up by mixing in some poached chicken, tuna or tasty little salad shrimp.  Any way you serve this Presto Pesto Pasta Salad, your guests will be dishing out the complements!

Pizza Rustica

Of course, no Easter Sunday brunch at Chez SGCC would be complete without a few traditional Italian Easter pies, like this Pizza Rustica.  It’s a big, cheesy, meaty, creamy hunk of a pie stuffed to the gills with six different kinds of cured and fresh meat.  Yes, I said SIX!  One slice is pretty much a complete meal in itself.  A Pizza Rustica does take some time to put together, but trust me, it is worth the effort.  Plus, it can be made a few days in advance and is best served at room temperature. 

Torta di Riso

Torta di Riso is a rich and creamy egg and ricotta based dessert pie filled filled with cooked Arborio rice and delicately flavored with the essence of orange.  Think of it as rice pudding in a crust.  This pie is usually made using a traditional rolled pie crust.  But, I’ve made it a little easier to make and more interesting to eat by using layers of paper thin phyllo dough to envelope my filling.  The phyllo gives this torta a delightfully crispy, buttery crust that shatters beneath your teeth as you bite into it.  It’s simply amazing!

Italian Ricotta Cheesecake

And, we certainly can’t forget dessert, especially when it’s a luxuriously rich and creamy cheesecake like this one!  My version of this Italian classic is made with both ricotta and mascarpone cheeses, giving it a super silky smooth texture.  I flavor it with the heady combination or pure vanilla and a splash of orange flower water, that is sure to make both you and your guests swoon.

Buttery Lemon Bars

Lemon Bars are a quintessential Springtime treat.  This version boasts a rich and buttery shortbread crust topped with an ultra-lemony curd that is the perfect balance of sweet and tart.  These are honestly the best lemon bars I’ve ever eaten – bar none!  

Enjoy!

]]> http://stickygooeycreamychewy.com/2012/04/01/easter-brunch-sgcc-style/feed/ 13 http://stickygooeycreamychewy.com/2012/02/13/chocolate-pavlova-torte-with-raspberry-dream-cream-perfect-imperfection/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-pavlova-torte-with-raspberry-dream-cream-perfect-imperfection http://stickygooeycreamychewy.com/2012/02/13/chocolate-pavlova-torte-with-raspberry-dream-cream-perfect-imperfection/#comments Mon, 13 Feb 2012 16:48:38 +0000 Susan http://stickygooeycreamychewy.com/?p=4237 As a teen, I remember having lots of conversations with my mother about dating and relationships.  Of her many “isms”, the one I heard most was “Looks aren’t everything.  It’s what’s on the inside that matters.”    Of course, she was right, but my superficial 16 year old brain didn’t …]]>

As a teen, I remember having lots of conversations with my mother about dating and relationships.  Of her many “isms”, the one I heard most was “Looks aren’t everything.  It’s what’s on the inside that matters.”    Of course, she was right, but my superficial 16 year old brain didn’t always agree.  Before I settled down with Mr. SGCC, I dated a wide variety of boys.  Some were blindingly beautiful, and some had other, less obvious attributes.  More often than not, the pretty boys turned out to be a disappointment.   They were usually too busy flexing their muscles and  gazing at their own reflections in the mirror to worry about such mundane things as developing  a personality or perfecting the art of conversation.  Though I hate to admit it, it was almost always the slightly rumpled, kind of quirky guys that I had the best times with.  They were the ones that made me laugh and feel special.  They had substance.

Oddly enough, I’ve found the same thing to be true when it comes to desserts.  I can’t count the times I’ve drooled over a display of stunningly perfect pastries or cakes, only to be disappointed when I took that first bite.  Sadly, they don’t often taste as good as they look.   I guess looks aren’t everything in the world of sweets either.  This Chocolate Pavlova Torte with Raspberry Dream Cream is a good example.  On the outside, it looks kind of craggy, drippy and messy.  It wears its flaws for the world to see.  But on the inside, it is crunchy, creamy and chewy all at the same time.  It has personality up the wazoo.  And, it is truly sublime! 

A pavlova is a meringue-based dessert with a crisp, crackly outer shell and a lovely, soft, pillowy center.  It is said to have been created in honor of the famed 20th century Russian ballerina, Anna Pavlova.  It’s a light and ethereal dessert that is often served covered with fresh fruit and whipped cream.  In honor of Valentine’s Day, I’ve taken it a step further, studding mine with bits of rich dark chocolate and smothering it with an incredible silky and luxurious raspberry cream.

My Raspberry Dream Cream is inspired by Pierre Herme’s Extraordinary Lemon Cream found in Dorie Greenspan’s Baking: From My Home To Yours. I am absolutely mad about that lemon cream! So, when it came to finding a filling for my chocolate pavlova, I decided to adapt Dorie’s recipe using raspberries instead.   The method for making the cream is similar to that for making a fruit curd.  The difference is that the butter isn’t cooked with the other curd ingredients.  Rather, it is added in after cooking and cooling them, creating an emulsion.  Dorie says that because the butter doesn’t melt and re-firm, as it does with curd, the resulting cream is lighter, richer and well… creamier.   I can’t vouch for the science involved, but I can say that the cream definitely lives up to its name.  It is extraordinary, and it tastes like a dream!

To make the pavlova shells, I used my favorite recipe by Nigella Lawson.  They aren’t really difficult at all to make, but baking them can be a little tricky.  It is important to cool them completely inside the oven after baking to avoid having them collapse.  They are still delicious even if they do fall.  But, why not avoid that if you can.

You can see from the photos that my pavlova shells did not turn out perfectly.  Honestly, I didn’t dare cut it before I photographed it for fear of it falling apart!   Unfortunately, when dealing with large hunks of baked meringue, some cracks and dings are inevitable.  I like to think that these are part of their charm.   That said, it is amazing what copious amounts of cream and fruit can hide.  Don’t ask me how I know this.  Just take my word for it.

So, there you have it – an imperfect dessert that is just perfect as it is, flaws and all.  With this much personality, looks really aren’t everything.

I’ve never really been into “cutesy” things.  I’m not one to redecorate my house in themes for every holiday.  And, I never wear sweaters with Rudolph, Cupid or the Easter Bunny plastered across my chest.  Whether it be home décor, fashion or food, I tend to prefer uncluttered, elegant and clean lines.  That’s just me.   Take Valentine’s Day, for instance.  Where is it written that every food served has to be bedazzled in pink or red?   I mean, it’s fine if a food actually is supposed to be pink or red.  Otherwise, I prefer my Valentine treats straight up – hold the gimmicks?   Besides, a great  recipe made with good quality ingredients speaks for itself – like these divine white and dark chocolate Pots de Crème.

Simply put, a pot de crème is the French equivalent of a custard or pudding.  The term literally means “pot of cream”.  Leave it to the French to make something so simple, sound so special!   Anyway, think of a pot de crème as a crème brûlée, without the brûlée.  

Pots de crème are a silky, luxurious and almost sinful indulgence.    While dark chocolate is more traditional, I decided to make some of my pots de crème with white chocolate as well. It takes an extra step to make them two ways, but it is so totally worth it.  Not that these are in any way difficult to make, because they’re not.  Actually, they come together pretty easily.

I found my inspiration for this sweet little Valentine’s Day dessert from Bea over at La Tartine Gourmande.  Bea’s blog is one of the first food blogs I ever read, and it is still one of my favorites.  She shares the most gorgeous food and makes it seem so effortless.

Bea’s pots de crème recipe calls for whole milk.  I swapped out the milk for half and half because, after all, these were meant for Valentine’s Day, so I felt a little extra decadence was in order.   Besides, if I had used milk, there wouldn’t have been enough for cereal the next morning -  and I didn’t feel like running out to the store again.   I also added an extra egg yolk, because I needed the white for another recipe.  I hate to waste a good yolk!

I wish I could tell you which version of these pots de crème I liked loved better, but I can’t.  They were both so outrageously good.  I also wish I could tell you which one Mr. SGCC preferred.  But, I can’t do that either, because my sweets-averse spouse wouldn’t touch them.    For twenty-five years I’ve been making him decadent treats for Valentine’s Day, and for twenty-five years he hasn’t eaten them.   Hey, I’m not complaining.  His loss is my gain. 

Looking for some great small bites to serve for New Year’s Eve?  Well, look no further.  Here are some delicious ideas from the SGCC archives.  Whether you’re hosting a big bash or a more intimate gathering, these noshes are sure to impress.  

This New Year’s Eve as I watch the ball drop in Times Square, I’ll be curled up on my couch and wrapped in fleece. That’s exactly where I want to be. I’ll also be munching on some of these tasty tidbits in between sips of cold, crisp champagne.

Here’s wishing you all a happy, healthy and prosperous New Year. May 2012 bring you all you ever dreamed of.

When Mini SGCC was a little girl, there was one Christmas Eve ritual that we never missed.  We would always bake one special kind of cookie for Santa Claus to enjoy as a snack when he stopped by our house during the night.   We had a special plate designated just for him and would leave the cookies on it, along with a glass of milk, under our tree before we went to bed.   We figured that with all of that racing around on his sleigh and heavy lifting all night long, he could probably use a little sugar rush by the time he got to our house.  After all, Santa is no spring chicken anymore!

On Christmas morning,  Mini SGCC would rush out to see if the cookies were gone, thus verifying that Santa had indeed been there.  I remember one year we forgot to take the cookies off of the plate.  Mini SGCC was a little upset.  She assumed that Santa didn’t “eat” them because he didn’t like them.  After that, we were never allowed to make that same cookie for Santa again.

I’m not sure where the tradition of baking Christmas cookies began.  Some say that their history can be traced back to medieval times in Europe.  Whenever and wherever the practice originated,  baking Christmas cookies has become a cherished holiday tradition for families in just about every corner of the world.  It’s a lucky thing for Santa too.  He must make out like a bandit!   

In the aftermath of Mini SGCC’s accident, there hasn’t been much opportunity for cookie baking.  Too many doctor appointments, physical therapy sessions and other running around have gotten in the way.  I have been able to make a few bathes of cookies, here and there, but not nearly what I usually do.  I’ve also had to pack up most of my makeshift photography studio for the time being.  Bella has been banished to my bedroom so that she doesn’t accidentally knock Mini SGCC down.  So, the cameras, lights and fragile props had to be moved to higher ground.   It’s definitely not an ideal situation for a food blogger!

Fortunately, I have some great Christmas cookie ideas from the SGCC archives to share.  I hope that you enjoy them and are inspired to go forth and bake!   I also hope that I’ll be back soon with some new recipes to share.

Every year, long before the Thanksgiving dishes are even dried and put away, the Christmas rush is on. That’s when so many of us find ourselves racing around, spending money we don’t have on lots of things we don’t need. It’s crazy! One way that I’ve found to minimize the stress of Holiday shopping – and spending – is to make delicious gifts for family and friends in my own kitchen. Not only are homemade gifts often more economical, but they can also be much more meaningful to their recipients.

Each year, I choose a different assortment of tasty treats to give as holiday gifts.  I package each in pretty decorative packaging and make up cheery goodie bags to deliver to the lucky recipients.  I usually choose a few easy recipes along with some that are a little more complex to get a nice balance in my bags.   I really enjoy doing this, and the whole process helps to get me into the Holiday spirit.  And, after all that has happened around here lately, I could really use some help getting my Christmas mojo on! 

When it comes to creating edible gifts, the possibilities are endless. From the simplest sugar cookies to more labor intensive items like candies or preserves, there are plenty of recipe options available, regardless of your level of culinary expertise.  Below are some of some of my favorite gifts from the kitchen from years past.  I hope you find a few that inspire you.

What are your favorite edible gifts to give and to receive?

Last week, I made a batch of the most luscious homemade ricotta cheese.   I do this often.  Ricotta is super easy to make, and the homemade stuff is so, so delicious.   Unfortunately, I got a distracted and left it draining in cheesecloth longer than I’d planned.  The result was an incredibly smooth, thick and creamy product that reminded me a little of mascarpone.  For the next few days we spread it on bagels and muffins.  We made a crazy good crostini with it and heirloom tomatoes from our garden one night too.  And, when no one else was looking, I just scooped it up with a spoon.   It was heavenly!

As I was scraping the last bit of my lovely ricotta out of its container, it dawned on me that it would make the perfect filling for a tart.  One with fresh fruit – like berries.  Strawberries, raspberries and blueberries.  A Red, White & Blue Ricotta Tart for the Fourth of July.  Hah!  Sometimes, I dazzle myself so much with my own brilliance, that I need to wear sunglasses inside.

So, I made another batch of ricotta, grabbed a whole bunch of berries and whipped up this fabulous tart for our Fourth of July celebration.  And, you can too!   

As I mentioned above, making your own ricotta is quite easy to do.  I’ve used a few different recipes, and this one is my current favorite.  But, you can certainly save some time and make this tart with store bought ricotta.  The trick to turning it into a wonderful mascarpone-like filling is in the draining.   Commercial ricotta is very “wet”.  By letting it sit in a strainer lined with cheesecloth, all of the excess moisture drains out and you’re left with a nice, thick cheese.  It’s the same as making strained yogurt – only you do it with ricotta. (Whoa!  I’m good!)

While your ricotta is draining, the first thing you need to do is make the crust.  I chose a simple graham cracker crust, but you can make any kind you want.  By the time your crust is completely cooled, the ricotta should be ready for your filling.

Fill the tart shell with the ricotta filling and smooth it out.  I like to chill it for a while at this point so that the berries don’t “sink” when I put them on top.  You can use this time to make the glaze for the berries.  Or, for taking a nap.  I recommend making the glaze.  You can take a nap later.

Once the filling is chilled and the berries are all dressed in their shiny glaze, it’s time to decorate your tart.

I like to keep it simple so there’s less chance of me screwing things up.  For this tart, I halved the strawberries and lined them up around the perimeter of the tart, like a border.   Then, I just piled the blueberries and raspberries right in the middle.  I could have arranged them in a fancy design or even made “stars” and “stripes” to look like a flag, but honestly, who has that kind of time!  Besides, I like that casual and kind of tossed together look they have.  I think it’s pretty.  So there!

Here’s a gratuitous shot of the blueberries and raspberries in the center of the tart.  I just liked the bokeh.

Before you serve your tart, you should let it chill out in the fridge for a few more hours – especially if you plan to photograph it.  Trust me, this will make it easier and a lot neater to cut.

Here’s what it looks like on the inside.  Since I’m planning to serve my tart this weekend, I just chopped off a slice from one end. After I took a few pictures, I stuck it back on, and put a few more berries on top to camouflage the cut. I don’t think anyone will notice, but if they do – tough!   Ah!  The things I do for you, my dear readers!

While I didn’t actually eat any of this tart, (remember, I’m saving it for this weekend), I did make myself a teeny, tiny one to taste.  After all, how could I tell you how scrumptious it is if I didn’t try it myself?  And, it definitely is scrumptious!  The filling is light and fluffy, but not too sweet.  It makes a perfect backdrop for those gorgeous, fresh, juicy berries.  The graham cracker crust is appropriately crunchy, yet not hard enough to chip a tooth on.  (Yes.  That has happened before.)  And, that berry topping is…well…that berry topping just sends the whole thing right over the top!

The Fourth of July is just around the corner. For most of us, that means picnics, backyard barbecues and copious amounts of ice cold libations. I don’t know about you, but the last place I want to be on a holiday weekend is inside slaving over a hot stove. Rolling out the grill is a given. But, you’ve got to have something to go along with those burgers and ribs – and it better not require hours of cooking. This Presto Pesto Pasta Salad fits the bill. It’s fast. It’s ridiculously easy. And, it’s full of zesty, bold flavors.

The dressing for this salad simply a mixture of mayonnaise, lemon juice and store bought pesto sauce – the kind you find in the refrigerator section at the supermarket. If you happen to have an abundance of fresh basil in your garden, you can certainly make your own pesto sauce from scratch.  It isn’t difficult, but in this heat I’m all about the easy.   Plus, once you doctor it up with the rest of the ingredients, I promise, no one will know the difference. 

This salad makes a great side dish on its own for whatever you’re grilling. But, you can also punch it up by mixing in some chicken, tuna or tasty little salad shrimp like I’ve done here.  Any way you serve Presto Pesto Pasta Salad, your guests will be dishing out the complements!

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Here are a few other side dish ideas for your 4th of July celebration from the SGCC archives .  Enjoy!

Easy Italian-Style Farfalle Salad

Thai-Style Broccoli Slaw Salad

Jewels of the Earth Quinoa Salad

Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette

Sweet & Spicy Wickled Okra