Roasted Vegetable Frittata Crostini
Bake the frittata in a lightly buttered mini muffin tin pan to get individual round frittatas. Top it on a crostini and add a thin layer of pesto, a delicious touch to this great appetizer.
Roasted Vegetable Frittata Crostini
Prepare the recipe for Roasted Vegetable Frittata in the main courses section of the recipe index (link below in notes). However, you will want to bake the frittata in a lightly buttered mini muffin tin pan to get individual round frittatas. The thin layer of pesto adds a delicious touch to this great appetizer. Approximately 36 servings.
Course Appetizer, Snack
Servings 0
Ingredients
- One half recipe of the Roasted Vegetable Frittata.
- baguette sliced into ½ inch slices
- 1 small jar basil pesto.
- 3 tbsp extra virgin olive oil
Instructions
- Step 2..Step 5. s.Step 6.
To Prepare crostini
- HEAT oven to 375°F. BRUSH both sides of bread with olive oil and place on the baking sheet in a single layer. Bake about 10 minutes until lightly browned.
To Prepare Frittata
- Prepare ½ recipe of the Roasted Vegetable Frittata (Link below in notes). Reduce oven temperature 350°F.
- Lightly butter a 36 spot mini muffin tin. Bake prepared frittata recipe in the muffin tin. Spoon about 1 tablespoon egg mixture into each muffin cup
- BAKE in 350°F oven until just set, 10 to 13 minutes. COOL on wire rack 5 minutes; remove from cup.
- To serve, SPREAD a thin layer of pesto on Crostini and top with a mini frittata.
Keyword crostini, frittata
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Pickled Eggs (Curried and Tarragon)
This Gemperle recipe is a favorite. If you and your family love pickles, you will enjoy this nutritional snack!
Pickled Eggs (Curried and Tarragon)
If you and your family love pickles, you will enjoy this nutritional snack!
Course Appetizer, Snack
Servings 0
Ingredients
Curried Pickled Eggs
- 1 cup cider vinegar
- 6 hard cooked eggs ** peeled
- ¾ cup water
- ½ onion, sliced
- ¾ cup white granulated sugar
- 3 cardamom pods
- 1 tsp mustard seeds (yellow or brown)
- 1 tbsp yellow curry powder
Pickled Eggs with Tarragon
- 6 peeled hard cooked eggs **
- ¾ cup water
- ¾ cup cider vinegar
- ½ sliced red onion
- 3 4 inch springs fresh tarragon
- 1½ tsp mustard seeds
- ½ cup white granulated sugar
- 1 clove garlic
Instructions
- Prepare hard cooked eggs. Put peeled hard cooked eggs into a clean quart jar.Directions below.
- Place the water, vinegar, onion, sugar, and spices into a saucepan. Bring to a boil and cook about five minutes until the onions are a bit translucent and the sugar has dissolved. Remove from heat.
- Pour the vinegar onion mixture over the eggs in the jar. Cover the eggs completely. You can add extra water if needed. Put lid on the jar and store in your refrigerator. Refrigerate up to a month.
**Perfectly hard cook eggs
- For steamed eggs, place in a rack over boiling water, cover and cook for 20 minutes. Remove from heat, rinse with cold water. For boiled eggs, cover with cold water in a saucepan and bring to a boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12 minutes. Run cold water over eggs to cool. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. The steaming method works great with fresh eggs.
Keyword high protein snacks, pickled eggs
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Grandma’s Favorite Cheesy Muffin
Kids will always eat these delicious muffins as their afternoon snack – they will be gone in a heartbeat. A Gemperle recipe our families love.
Grandma’s Favorite Cheesy Muffin
Kids will always eat these delicious muffins as their afternoon snack – they will be gone in a heartbeat.
Course Side Dish, Snack
Servings 0
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1½ tsp baking powder
- 1½ cups sour cream
- 8 ounces grated cheddar cheese (sharp or medium)
- 1 tsp paprika
- ½ tsp salt
- Butter to grease muffin tin
Instructions
- Preheat oven to 350 degrees.
- Sift the all-purpose flour and baking powder over a big bowl.
- In a separate bowl mix sour cream and egg, salt and paprika. Add cheese and flour mixture until all the flour is incorporated. It will seem very thick but that is alright.
- Grease a 12 cup muffin tin with butter and fill them with the batter about 2/3 full.
- Bake at 350 for 25 minutes. Let cool 10 minutes before taking out of muffin tin.
Keyword cheese muffin, muffin
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Annemarie’s Swiss Pear bread
We have had many family members and friends of the Gemperle Family ask for this treasured Gemperle recipe. It is truly one of Annemarie’s best. This traditional Swiss bread on a wood platter will be the highlight of your holiday table.
Annemarie’s Swiss Pear Bread
We have had many family members and friends of the Gemperle Family ask
for this treasured recipe. It is truly one of Annemarie’s best. This
traditional Swiss bread on a wood platter will be the highlight of your
holiday table.
for this treasured recipe. It is truly one of Annemarie’s best. This
traditional Swiss bread on a wood platter will be the highlight of your
holiday table.
Servings 0
Ingredients
Dough Ingredients:
- 1 Package active dry yeast
- 1/4 cup cup warm water (about 110 degrees)
- ½ teaspoon salt
- 2 tbsp sugar
- 1 teaspoon vanilla
- ¾ cup warm milk (about 110 °)
- 3 cups unsifted flour
- 3 Gemperle egg yolks
- ¼ cup butter (melted and cooled)
Egg Wash Before Baking
- 1 Gemperle egg white
- ½ teaspoon water
- 2 tbsp sugar (to sprinkle over egg wash
Pear Filling Ingredients
- 1½ cups water
- 2 cups coarsely chopped dried pears
- 2 tbsp lemon juice
- ½ cup golden raisins
- ½ cup brown sugar firmly packed
- ½ cup finely chopped hazelnuts or walnuts
- 2 tbsp Kirsch or other cherry flavored liqueur
- 1 teaspoon grated lemon peel
- 1 teaspoon cinnamon
- ¾ teaspoon crushed anise seed
- ½ teaspoon ground clove
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
Instructions
Directions for Dough
- In a large mixer bowl, soften yeast in 1/4 cup warm water (approximately 110 degrees). Add salt, sugar, vanilla and warm milk. Mix in 2 cups flour and beat at medium speed until dough is smooth and elastic and pulls away from the sides of the bowl , about 3-5 minutes
- Mix in egg yolks, melted butter and last cup of flour, making a soft dough.
- Turn dough on to floured board and knead until smooth and satiny, using flour as needed to prevent sticking (up to 3/4 cup).
- Place dough in greased bowl, turn dough to grease top. Cover and let rise in a warm place until double in bulk, about 1 hour.
To Make Pear Filling:
- In a two quart saucepan, combine water, dried pear and lemon juice. Simmer, uncovered, stirring often until pears are tender and liquid is absorbed, about 10-15 minute.
- Remove from heat and add raisins, brown sugar, hazelnuts or walnuts, kirsch, grated lemon peel, cinnamon, anise, clove, coriander and ginger. Set aside.
To Assemble
- Punch down dough and knead until smooth. Roll out into a 20 inch square.
- Top with pear filling, spreading it to within 1 inch of dough edges. Tightly roll up, jelly roll style; pinch to seal
- Place roll seam side down, on a greased cookie sheet and shape into a partial ring. Moisten ends with water and pinch to seal. With a sharp knife, make crosswise cuts about two inches apart on top of ring just to the filling.
- For egg wash, beat 1 Gemperle egg white and 1/2 teaspoon water. Brush over ring and sprinkle with 2 tablespoon sugar.
- Let rise in warm place until almost doubled in bulk, about 50 minutes.
- Bake at 350 degrees for 30 to 35 minutes or until golden brown. Loosen ring from sheet with a wide spatula and let cool on sheet about 10 minutes. Slide off on wire rack to cool until warm, or cool completely and freeze.
- To reheat, wrap thawed loaf in foil and place in 350 degree oven for about 20 minutes. Recipe make one large ring.
Notes
Enjoy! Serve on Christmas morning or give away this fabulous treat to your special loved ones. Merry Christmas from the Gemperle Family to yours!
A favorite Gemperle Dessert Recipe!
Keyword birnbrot, mom's recipe, swiss pear bread
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Mashed Potato Decadence
These are so easy and decadent, you feel like you are cheating. They can also be prepared a week or two ahead of the big day. Store in the freezer and reheat at serving time.
Mashed Potato Decadence
These are so easy and decadent, you feel like you are cheating. They can also be prepared a week or two ahead of the big day. Store in the freezer and reheat at serving time. If used from the refrigerator or defrosted overnight first, warm potatoes in a 350*F oven for about 30 minutes. Frozen potatoes need to bake at 350*F for about 1 ¼ hours.
Course Side Dish
Servings 0
Ingredients
- 5 lbs potatoes peeled and quartered
- 8 cloves garlic
- ½ cup butter (1 stick)
- 6 oz cream cheese
- 1 tsp white pepper
- 1 tbsp salt
- 3 eggs
- ½ cup chopped onions chopped
Instructions
- Put potatoes in a sauce pan with garlic and cover with water. Bring to a boil over medium heat, reduce to low and simmer until tender and easily pierced with a sharp knife (about 30 min)..
- When potatoes are cooked, drain water. (Reserve about a cup of cooking water). With a hand blender, beat in there cooking pan with butter, cream cheese, white pepper, and salt.
- When blended, add eggs and beat again. If you want potatoes thinner add a little reserved cooking water until you reached desired consistency
- Add chopped green onions and stir in. Serve immediately or store in an ovenproof casserole. (9×7 Pyrex)
Keyword mashed potato
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Maria’s Swiss Egg Bread
This is one of my kid’s favorite breads. Right out of the oven with a smear of butter and you will think you are in heaven! This recipe makes two loaves.
Maria's Swiss Egg Bread
This is one of my kid’s favorite breads. Right out of the oven with a smear of butter and you will think you are in heaven! This recipe makes two loaves.
Course Dessert, Side Dish
Servings 0
Ingredients
- 2 packages yeast
- ½ cup warm water
- ⅓ cup sugar
- ½ cup butter melted
- 1½ cups milk room temperature
- 1 tsp salt
- 4 eggs
- 2 egg whites for basting before baking
- 7 cups all-purpose flour
Instructions
- Mix yeast with warm water until dissolved.
- Add sugar, melted butter, milk, eggs and salt and 5 cups of flour. Mix thoroughly.
- Gradually add the remaining flour until dough is smooth. If sticky add more flour.
- Knead for 10 minutes. Then put in a greased bowl and grease the top. Cover and let rise until double in bulk.
- On a lightly floured board. Punch the dough down and cut the dough into six pieces. Roll each piece into a 14 inch rope. Put three pieces on a greased cookie sheet and braid as you would hair. Repeat for second loaf.
- Let the dough rise in a warm spot in your kitchen until double in bulk
- Beat the two egg whites with two tablespoons water and brush the mixture over the risen loaf
- Bake at 375 degrees for 25-30 minutes until loaves are brown.
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Barbara’s Sweet Potato Thanksgiving Casserole
Mother-in-laws have some of the best time tested recipes around. We love Barbara’s famous Thanksgiving sweet potato dish. We have added a twist of almonds on top. Hope that’s OK. We love you Barbara!
Barbara’s Sweet Potato Thanksgiving Casserole
Mother-in-laws have some of the best time tested recipes around. We love Barbara’s famous Thanksgiving sweet potato dish. We have added a twist of almonds on top. Hope that’s OK. We love you Barbara!
Course Side Dish
Servings 0
Ingredients
- 4 cups sweet potato cubed
- ½ cup sugar beaten
- 2 eggs
- ½ tsp salt
- 4 tbsp butter softened
- ½ cup milk or half and half
- 1 tsp vanilla extract
Topping Ingredients
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tbsp butter softened
- ½ cup almonds chopped
Instructions
- Preheat oven to 325 degrees F
- Put sweet potatoes in a medium saucepan with water to cover. Cook on medium heat until tender. Remove from heat, drain liquid and mash the sweet potatoes.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk/half and half and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Now mix in the butter until the mixture is coarse and crumbly. Stir in the almonds. Sprinkle the mixture over the sweet potato mixture.
- Bake for 30 minutes, or until the topping is lightly brown.
Keyword sweet potato
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Butternut Squash, Caramelized Onion and Kale Savory Bread Pudding
“Not only is this good but it’s packed with nutrition. Serve this lovely savory bread pudding with a crisp salad and you have the perfect luncheon dish for you and your friends”
Butternut Squash, Caramelized Onion and Kale Savory Bread Pudding
“Not only is this good but it’s packed with nutrition. Serve this lovely savory bread pudding with a crisp salad and you have the perfect luncheon dish for you and your friends”
Servings 8
Ingredients
- 6 cups butternut squash, peeled and seeded
- 3 tbsp olive oil
- 1½ tsp sea salt plus additional for sprinkling
- 7 large eggs
- 2¼ cups half and half
- 6 tbsp dry white wine or sherry
- 1½ tsp Dijon mustard
- 10 cups (1 baguette) cut into cut into 1-inch pieces
- 3 cups chopped onions
- 1 bunch kale ribs removed, coarsely chopped
- 8 ounces Gruyere cheese grated
Instructions
- Preheat oven to 400°F. Toss squash with 1 tablespoon oil on baking sheet. Sprinkle with coarse salt; bake until squash is tender, 20 to 25 minutes.
- Beat eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 20 minutes, stirring occasionally.
- Heat 2 tablespoons oil in large pot over medium-high heat. Add onions and sauté until golden brown and caramelized. Set aside. Add 1 tablespoon oil to pot and add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy). Reduce oven temperature to 350°F.
- Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish. Put half of kale and onion over bread. Put half of squash over bread kale and onion; sprinkle with half of cheese. Repeat with remaining bread, kale, onion, squash, and cheese. Pour remaining egg mixture over bread pudding.Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
- Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
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Pan Fried Sweet Potato Quinoa Cakes with Turmeric Yogurt Sauce
“Serve these cakes over a salad lightly dressed with Italian dressing or just with the yogurt sauce and some sliced cantaloupe on the side”
Pan Fried Sweet Potato Quinoa Cakes with Turmeric Yogurt Sauce
“Serve these cakes over a salad lightly dressed with Italian dressing or just with the yogurt sauce and some sliced cantaloupe on the side”
Course Main Course, Side Dish
Servings 6
Ingredients
- 1 bunch kale ribs removed and leaves finely chopped
- 1½ tsp sea salt
- ¾ lbs sweet potato (about 3 cups) peeled and cut into 1/4 inch dice
- 2 cups quinoa rinsed and well-drained
- 1 small yellow onion finely diced
- 2 cloves garlic finely diced
- ½ cup Parmesan cheese finely grated
- 1 tsp paprika
- 4 large eggs beaten
Yogurt sauce
- 1 cup yogurt
- 1 tsp tumeric powder
- salt to taste
Instructions
- To Make Sauce: Mix 1 teaspoon turmeric powder into one cup of Greek yogurt. Salt to taste.
- In a large pot, bring 3 cups water to a boil. Add kale and salt. Cook 1 minute. Using a slotted spoon, scoop kale into a large bowl, reserving cooking water. When cooled squeeze out excess water; set kale aside.
- Bring water in pot back to a boil and add sweet potatoes. Simmer about 3 minutes (they will still be a bit crisp) using a slotted spoon, scoop sweet potatoes into a bowl and set aside.
- Keep 3 cups of the cooking water in the pot and discarding the rest. Bring water to a boil, add quinoa, and stir. Reduce heat to low, cover pot, and simmer until water is absorbed, about 15 minutes. Turn off stove and keep covered for about 15 more minutes until the grain seems quite dry.
- Add quinoa to bowl of kale and toss to combine. Mix in reserved sweet potatoes, onion, garlic, paprika and Parmesan. Add eggs and mix to combine.
- Form into patties using about ½ cup of mixture. Place on baking sheet cover with plastic wrap and refrigerate. Using a 1/2-cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over on baking sheet. Repeat to form 14 patties total. (At this point, the cakes can be covered with plastic wrap and refrigerated up to 1 day.)
- In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature
Keyword quinoa cakes, sweet potato
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Gado Gado (Indonesian Ginger Peanut Vegetable Salad)
A Traditional Indonesian dish with a gingery peanut lime sauce. Great way to get all your veggies. I have also substituted almond butter and chopped almond for this recipe and it is also yummy!
Gado Gado (Indonesian Ginger Peanut Vegetable Salad)
A Traditional Indonesian dish with a gingery peanut lime sauce. Great way to get all your veggies. I have also substituted almond butter and chopped almond for this recipe and it is also yummy!
Course Main Course, Salad
Cuisine indonesian
Servings 4
Ingredients
- cooked rice (White or brown with ½ tsp tumeric Fresh spinachYellow rice (white or brown rice with 1/2 tsp. of turmeric)Hard boiled eggs sliced or chopped
- fresh spinach
- assortment of veggies such as: Broccoli steamed, fresh green beans steamed, red and green cabbage finely shredded, thin slices of carrot lightly steamed or raw, mung bean sprouts, chopped red onion
- hard boiled eggs sliced or chopped
Peanut Sauce dressing
- 1 cup creamy peanut butter
- 1 heaping tbsp finely grated ginger
- 1 heaping tbsp minced garlic
- 3 tbsp brown sugar
- 1½ cups hot water
- 4 tbsp fresh lime juice
- 4 tbsp soy sauce
- 1 tsp salt
- crushed red pepper to taste
- chopped peanuts.
Instructions
- Choose your favorite veggies. They can be cooked or raw - or some of each. Arrange everything on a platter in the following order. 1) Bed of fresh spinach on bottom 2) Yellow rice on the spinach 3) an assortment of veg. on the rice 4) hard boiled eggs on the veg. 5) Sprinkle chopped peanuts on top
Peanut Sauce Dressing
- Put sauce ingredients in a blender and puree until smooth. If it's too thick, add a little extra water. Serve at any temperature, drizzled over gado gado.
Keyword Indonesian salad, salad
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Deviled Eggs Thai-up
Bring these delicious deviled egg to your next party. You can decorate them like pumpkins or for the Christmas holidays decorate them like ornaments. They are always a party favorite!
Deviled Eggs Thai-up
Bring these delicious deviled egg to your next party. You can decorate them like pumpkins or for the Christmas holidays decorate them like ornaments. They are always a party favorite!
Course Appetizer
Servings 0
Ingredients
- 6 eggs
- 2 tbsp thick coconut milk
- 2 tsp Thai curry paste
- 1 tsp ketchup
- ½ tsp paprika more for sprinkling
- ½ tsp Grey Poupon mustard
- ½ tsp Sriracha or other chili sauce
- salt to taste
Christmas Ornament or Pumpkin Decorating
- paprika or chives
Instructions
- Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill a pan with cold water. After 5 minutes, peel the eggs.
- Slice each egg length-wise and carefully remove the yolks.In a bowl, combine eggs yolks and the other ingredients and blend until smooth.
- Put the egg yolk mixture in a piping bag or Ziploc bag with end clipped off and pipe into egg white halfs. Wet your fingers and pat the surface of the fillings smooth. With a toothpick draw lines down the yolk to make pumpkin streaks. Sprinkle with paprika if you like.
- For a Christmas ornament design, omit the lines and sprinkle the deviled egg yolk heavily with paprika. Cut the chives to make tiny stems and add them to complete the pumpkin/Christmas ornament deviled eggs.
Keyword deviled eggs
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The Basic Deviled Egg Plus 8 Variations
This basic deviled egg recipe can easily changed to create eight tasty variations.
The Basic Deviled Egg Plus 8 Variations
This basic deviled egg recipe can easiliy changed to create eight tasty variations.
Course Appetizer
Servings 0
Ingredients
- 12 eggs (hard cooked)
- ⅓ cup mayonnaise
- 2 tsp vinegar
- 2 tsp mustard
- ¼ tsp salt
Instructions
Perfect hard cook eggs
- First of all, choose eggs that are 1-2 weeks old. You can check the date on the carton. They will be much easier to peel due to the larger air sack in the egg. In a saucepan, cover the eggs with cold water at least one inch above the eggs and bring to a full boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes. Remove the eggs to an ice bath and let cool. Now you have the perfect easy to peel eggs for your egg recipe.
Making the deviled eggs
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise. Stir in mustard and vinegar. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle a bit of paprika on top or a few chopped chives.
Creative Version of the Basic Recipe
Curried Deviled Eggs
- Omit mustard and mix in and 1/2 teaspoon curry powder into egg yolk mixture. Garnish with roasted almonds, yellow raisins, cashews or dry-roasted peanuts.
Bacon-Cheddar Deviled Eggs
- Used spicy mustard. Mix in 5 slices crisp chopped bacon and 3 Tablespoons cheddar cheese, grated finely.
Blue Cheese Deviled Eggs
- Omit mustard. Mix 1/2 cup crumbled blue cheese into yolk mixture. Garnish with freshly ground black pepper.
Fresh Herb Deviled Eggs
- Mix 2 teaspoon each chopped fresh chives, Italian parsley and dill into egg yolk mixture. Garnish with fresh herbs on top.
Wasabi Deviled Eggs
- Omit mustard. Mix 2 teaspoon wasabi paste and 2 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and sesame seeds.
Veggie and Ham Deviled Eggs
- Mix in 2 tablespoon each of finely chopped green bell pepper, red bell pepper and cooked ham into egg yolk mixture. Garnish with chopped red peppers or chives.
Horse Radish Deviled Eggs
- Mix in ½ cup finely shredded cheese, 2 tablespoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.
Cream cheese and Chive
- Mix in a package of softened cream cheese and a quarter of a cup of chives. Garnish with chopped bacon pieces.
Keyword deviled eggs
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Summer Italian Pasta Salad
A meal in one dish. Fresh veggies, hard cooked eggs and pasta. You family will love this!
Summer Italian Pasta Salad
A meal in one dish. You family will love this!
Servings 0
Ingredients
- 8 oz uncooked spiral pasta, cooked and drained
- 2 cups arugula, lightly chopped
- 1 red bell pepper, thinly sliced lengthwise
- ¼ red onion thinly sliced lengthwise
- 6 hard-boiled eggs, cut into wedges
- ½ cup fresh mozzarella cheese, cut into ½ inch cubes
Dressing
- ⅓ cup red wine vinegar
- 2 tbsp olive oil
- ½ tbsp sugar
- 3 tbsp chopped fresh basil leaves
- 1 garlic clove, minced
- ¾ tsp salt
- 1 tsp mustard
Instructions
- WHISK together dressing ingredients in small bowl until well combined. Mix pasta, arugula, red bell pepper, red onion and mozzarella cheese in large bowl. Pour prepared dressing over pasta mixture; toss until well coated. ADD eggs and toss briefly.
- REFRIGERATE. Salad is best after several hours refrigerated to combine flavors.
Keyword pasta salad, salad
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