Ingredients

Croutons

• Mini sourdough baguette, sliced
• 1 tbsp olive oil
• 1 tbsp honey

Dressing

• 1 egg (egg yolk only)
• 4 peeled garlic cloves
• 4-6 oil-packed anchovies
• 1 ½ tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp sherry vinegar
• ¼ tsp freshly ground black pepper
• A few drops of Tabasco sauce, to taste
• ¾ cup extra virgin olive oil

Salad

• 1 head of romaine lettuce
• ⅓ cup Parmesan shavings
• 1 lemon, cut into wedges for serving

Instructions

Croutons

1. Preheat the oven to 300°F.
2. Prepare a mix of oil and honey in a separate bowl.
3. Use the thinkkitchen Scarlet Cutting Boards to slice your bread at an angle into 1/8-inch slices.
4. Arrange the slices on parchment paper and brush your mix on the bread.
5. Bake for 5 minutes, then turn all the slices and bake for another 3-4 minutes.
6. Remove from the oven and set aside.

Dressing

1. Separate the egg yolk from the white. Place the egg yolk in the Dana Compact Food Processor with garlic, anchovies, Dijon mustard, lemon juice, vinegar, pepper, and Tabasco sauce.
2. Blend on high speed until all ingredients are fully incorporated.
3. On medium-high speed, slowly add the oil in a steady stream, to create an emulsion, into the yolk mixture.
4. Blend until all the oil is incorporated and the dressing is thick and creamy.
5. Makes 1 ½ cups total. Use ½ cup for the salad and refrigerate the remaining dressing. It will keep for one week.

Assemble

1. Cut the romaine leaves into bite-size pieces and place in the Silo Acacia Wood Salad Bowl.
2. Use the thinkkitchen Electric Salad Spinner to spin and dry the romaine before assembling.
3. Top the salad with toasted bread and Parmesan. Serve immediately with lemon wedges.

Ingredients

Grilled Peaches

• 4 peaches or nectarines (*see notes)
• ¼ tsp oil (for brushing)
• ¼ tsp salt & pepper

Herbed Lemon Vinaigrette

• ¼ cup olive oil
• 1 Tbsp red wine vinegar
• 1 tsp honey (plus extra for drizzling on grilled peaches if needed)
• 1 tsp lemon zest
• ¼ cup fresh lemon juice (about one lemon)
• 1 Tbsp fresh basil, chopped
• ½ Tbsp fresh dill, chopped
• ¼ tsp fresh oregano, chopped
• 2 garlic cloves, minced

Salad & Mix-Ins

• 1 ball burrata
• ¼ cup pistachios (chopped walnuts or almonds can also work)
• ⅓ cup tomatoes, chopped
• 6-8 cups mixed greens
• 1 Tbsp balsamic glaze
• Extra honey for drizzling over peaches if needed

Instructions

1. Prepare the Peaches:
   • Slice the peaches or nectarines in half and remove the pits.
   • Preheat the grill to medium heat.
   • Brush the peach halves with olive oil and season with salt and pepper.
   • Ensure the grill is clean to prevent sticking.
   • Grill the peaches for about 2-3 minutes on each side, until grill marks form.
   • Remove the peaches from the grill and let them cool on a plate.
   • Optionally, drizzle the peaches with honey.
2. Make the Herbed Lemon Vinaigrette:
   • Finely chop all the fresh herbs.
   • In a small bowl, whisk together the olive oil, red wine vinegar, honey, lemon zest, lemon juice, basil, dill, oregano, and minced garlic.
   • Set aside a little extra of the chopped herbs for garnishing the salad.
3. Assemble the Salad:
   • Once the peaches have cooled, slice them and the tomatoes.
   • In a large serving bowl or platter, layer the mixed greens, burrata (torn into pieces), peaches, and tomatoes.
   • Drizzle the salad with the herbed lemon vinaigrette.
   • Garnish with chopped pistachios and the reserved herbs.
   • Finish with a generous drizzle of balsamic glaze and extra honey if desired.
   • Serve and enjoy!

Notes

• Peach Ripeness: Avoid using overripe peaches or nectarines; firmer fruit will hold its shape better on the grill.
• Fresh Herbs: Feel free to use any fresh herbs you like or have on hand; the combination listed is a favorite.
• Storing: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Ripening Peaches: If your peaches or nectarines are not ripe, leave them on the counter to ripen. To speed up the process, place them in a paper bag for 1-2 days.
• Clean Grill: A clean grill will not only produce better grill marks but will also prevent the peaches from sticking.

Ingredients:

• Freshly made penne pasta (using the Thinkkitchen Parma Pro Pasta and Noodle Maker)

For the salad:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Using the Thinkkitchen Parma Pro Pasta and Noodle Maker, create the penne pasta:
   a. Gather the ingredients for the pasta dough, including 2 cups all-purpose flour, 3 large eggs, and 1/2 teaspoon salt.
   b. Add the flour, eggs, and salt directly into the machine’s mixing chamber.
   c. Follow the instructions provided with the Thinkkitchen Parma Pro Pasta and Noodle Maker to create the pasta dough. The machine will knead and mix the ingredients, resulting in a smooth pasta dough.
   d. Once the dough is ready, switch the machine to the pasta extrusion mode, and select the penne shape.
   e. As the machine extrudes the dough, carefully cut the penne pasta into bite-sized pieces using a knife or pasta cutter.
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. This usually takes around 8-10 minutes, but the cooking time may vary depending on the thickness of the pasta. Drain the cooked pasta and rinse it under cold water to cool it down. Set it aside.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, green bell pepper, red onion, black olives, feta cheese, fresh basil leaves, and fresh parsley.
4. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to create a tangy dressing.
5. Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly.
6. Add the cooled homemade penne pasta to the bowl and toss again to combine. Ensure that the pasta is well-coated with the dressing and mixed with the vegetables.
7. Let the pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
8. Once chilled, give the salad a final toss and serve it as a refreshing and satisfying summer meal or a delightful side dish.

Thanks to the Thinkkitchen Parma Pro Pasta and Noodle Maker, creating your own homemade penne pasta has never been easier. This cold pasta salad recipe showcases the versatility of the machine while allowing you to savor the freshness and flavor of homemade pasta. Whether you’re hosting a summer gathering or simply craving a light and delicious meal, this recipe is sure to impress. The convenience of the Thinkkitchen Parma Pro Pasta and Noodle Maker eliminates the need for pre-made pasta dough, making the process even simpler. Give it a try, and experience the joy of making and enjoying a homemade penne pasta salad that will leave everyone asking for seconds. With its vibrant colors, enticing textures, and delightful flavors, this refreshing pasta salad is bound to become a staple in your summer recipe collection. Get ready to savor every bite and embrace the true essence of the season.

Ingredients:

6 cups cubed watermelon

1/2 red onion, chopped

1/2 cup feta cheese

1/3 cup fresh mint leaves, chopped

3 1/2 cups Arugula

Balsamic vinegar or balsamic glaze, optional

Preparation:

In a large bowl combine your salad,  cubed watermelon, red onion, feta, and mint. Stir until ingredients are well combined. Drizzle lightly with balsamic vinegar or glaze, if using. Serve chilled.

Bon Appétit!

Want to prepare it? Here’s what you’ll need:

Salad:

• 6 cups of arugula leaves
• 1 mango, peeled and cut into long slices
• 1 avocado, peeled and sliced
• ½ red onion, sliced
• 1 tbsp lime juice

Spicy orange vinaigrette:

• 1 tbsp of champagne vinegar, apple cider vinegar, or lemon juice
• 4 tbsp fresh orange juice (about ½ orange)
• 2 tbsp fresh lime juice (about ½ lime)
• 4 tbsp olive oil
• ½ tsp cumin
• 2 tbsp cilantro, finely chopped 
• 1 red chilli pepper or other hot pepper, sliced
• Salt and pepper, to taste

Preparation:

1. Combine all of the vinaigrette ingredients in a jar. Close it tightly and shake until all of the ingredients are mixed together well. Set aside.
2. Fill a bowl with warm water. Add a dash of salt and a tablespoon of lime juice and soak the onion slices in the liquid for about 10 minutes.
3. Rinse and drain your onion slices.
4. Using half the vinaigrette, toss the arugula leaves.
5. Add the mango, avocado, and onion slices to the tossed arugula and drizzle the rest of the vinaigrette on top. Serve immediately and enjoy!

This salad is so easy to prepare, yet its unusual ingredients make it feel special and decadent. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.