Greek pasta salad
Portobello sandwiches with provolone and aioli

Heirloom tomatoes, peaches and roasted carrots from the farmers market, asparagus and shiitake salad, Caesar salad, watermelon triangles, grilled burgers and salmon.

Anonymous wrote:

Anonymous wrote:Lemon curd-filled cupcakes with whipped cream frosting
Pearl couscous with pesto, tomato and mozzarella
Elotes
Also adding pigs in a blanket, thanks to PP

Can you say more about the cupcakes?

It is a semi-homemade recipe that I break out for every potluck. Cupcakes are from a boxed white cake mix. After cupcakes cool, use a frosting piping bag with a wide frosting tip to fill the cupcakes. Poke a hole in the top and fill. Lemon curd is pretty runny so it pipes in just like frosting. The whipped cream topping is one 3.5 ounce box of instant pudding (Cheesecake flavor works great with this), 2 cups of heavy cream and a pinch of kosher salt. Whip in mixer until it resembles pastry cream. Keep chilled until you are ready to use. It will hold its shape for a couple hours before it starts to droop.

Anonymous wrote:

Anonymous wrote:Sesame noodles.

How do you make your sesame noodles?

Based off the NYTimes recipe with tweaks:
1 lb cooked pasta, chilled (I use thin spaghetti)
2 Tbl sesame oil
3.5 Tbl soy sauce
2 Tbl rice vinegar
3 Tnl sesame paste
1 Tbl minced garlic
2 tsp minced ginger
2 tsp chile ginger sauce (or more)
Mix all the ingredients well, except the noodles.
Press noodles into hot oil in a large pan or wok and heat, flip over and do the same. Remove.
Cook sauce in the hot pan, then add noodles and toss well. Add chopped spring onion when serving.