Meaghan Moineau — Home Cook & Story-Driven Food Creator

Category: Side Dish

  • Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios

    Why You’ll Love It

    As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm salad to bring comfort and elegance to your table. This Roasted Endive Salad with Prosciutto, Figs, and Pistachios is one of those dishes that combines simplicity with sophistication, making it perfect for both weeknight dinners and special occasions. The combination of roasted endive’s slightly bitter taste with the sweetness of figs, the salty crunch of prosciutto, and the nutty flavor of pistachios creates a symphony of flavors that will have you coming back for more.

    Growing up, my grandmother would often prepare a similar salad during the holiday season. The aroma of roasting endive would fill the kitchen, and I remember sneaking crispy bits of prosciutto off the counter when she wasn’t looking. It was a dish that brought the family together, a recipe filled with love and joy, and one that I am now excited to share with you.

    Ingredients

    • 4 heads of red or green endive
    • 2 tablespoons olive oil
    • 4 slices prosciutto
    • 1/2 cup dried figs, sliced
    • 1/4 cup pistachio nuts, shelled
    • 2 tablespoons honey

    Instructions

    1. Preheat your oven to 350°F (this is a great toaster oven candidate for smaller batches). Line a rimmed baking sheet with aluminum foil.
    2. Wash the endive thoroughly and remove any unsightly outer leaves. Slice each endive head in half lengthwise, from the stem to the tip.
    3. Arrange the endive cut side up on the foil-lined baking sheet. Generously coat each piece with olive oil.
    4. Bake in the oven for 30 minutes, or until the outer edges of the endive are golden brown.
    5. While the endive is roasting, fry the prosciutto slices in a skillet over medium heat until crispy. Drain them on paper towels, then crumble and set aside.
    6. Once the endive is done roasting, arrange three pieces on each plate. Add a handful of sliced dried figs and pistachio nuts.
    7. Drizzle a spoonful of honey over each plate, then sprinkle with about 1/4 of the crumbled prosciutto.

    Tips

    For the best results, choose endives that are fresh and crisp. When selecting figs, opt for those that are slightly soft but not mushy. If you’re short on time, you can roast the endive and fry the prosciutto a day ahead, then assemble the salad just before serving.

    Variations & Substitutions

    If you’re looking to mix things up, consider swapping out the dried figs for fresh figs when they’re in season. You can also try using a different type of nut, such as walnuts or almonds, for a different texture and flavor. For a vegetarian version, omit the prosciutto and add a sprinkle of feta cheese for a salty kick.

    Storage

    This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat the endive gently in the oven to retain its texture before serving again.

    FAQ

    Can I make this salad ahead of time?

    Yes, you can prepare the components ahead of time. Roast the endive and fry the prosciutto in advance, then store them separately in the refrigerator. Assemble the salad just before serving for the best taste and texture.

    What can I serve with this salad?

    This salad pairs wonderfully with a light protein like grilled chicken or fish. It also works as a delicious starter for a multi-course meal or as part of a larger spread for a festive gathering.

    Nutrition

    While this salad is a treat for the taste buds, it is also packed with nutrients. Endive is a great source of vitamins A and K, while figs provide dietary fiber and antioxidants. Prosciutto adds protein, and pistachios offer healthy fats and additional fiber. A drizzle of honey rounds out the dish with a natural sweetness, making this salad both nutritious and satisfying.

    Final Thoughts

    Roasted Endive Salad with Prosciutto, Figs, and Pistachios is more than just a dish; it’s a celebration of flavors that come together beautifully. Whether you’re hosting a dinner party or looking for a cozy meal to enjoy with your family, this salad is sure to impress. I hope it becomes a cherished part of your recipe repertoire, just as it has been in mine. Bon appétit!

    Related Reading

    Related update: Roasted Endive Salad With Prosciutto, Figs and Pistachios

  • Pasta with Peas and Italian Sausage | Made by Meaghan Moineau

    Pasta with Peas and Italian Sausage

    Intro

    There are few things more comforting than a bowl of pasta, and this recipe for Pasta with Peas and Italian Sausage holds a special place in my heart. Growing up, Sunday dinners were a cherished tradition in my family. My grandmother would spend the afternoon bustling around the kitchen, filling the house with the aroma of fresh herbs, garlic, and tomatoes. One of her signature dishes was this simple yet flavorful pasta recipe. It’s a dish that brings back memories of laughter and love shared around the dinner table, and I’m thrilled to share it with you today.

    Why You’ll Love It

    This Pasta with Peas and Italian Sausage recipe is a delightful blend of flavors and textures that come together in perfect harmony. You’ll love how the sweet and savory Italian sausage complements the freshness of the peas, all enveloped in a rich, tomato-based sauce. It’s a hearty meal that’s incredibly easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner. Plus, it’s a one-pot wonder that minimizes cleanup, allowing you more time to relax and savor your meal.

    Ingredients

    • 1 lb farfalle pasta
    • 2 tablespoons olive oil
    • 4 Italian sweet sausages, casings removed
    • 1 cup frozen peas
    • 1 can (14 oz) canned tomatoes
    • 1 cup Pomi strained tomato sauce
    • 2 tablespoons butter
    • Salt and pepper to taste

    Instructions

    1. Cook the pasta following the package directions until al dente. Drain and set aside.
    2. In a very large skillet over medium heat, add the olive oil.
    3. Add the Italian sausage meat to the skillet and sauté until slightly brown all over.
    4. Stir in the frozen peas and canned tomatoes.
    5. Season with salt and pepper to taste.
    6. Lower the heat to medium and cook for another 10 to 15 minutes, allowing the flavors to meld together.
    7. Return the drained pasta to the pan and add the butter.
    8. Pour in the tomato sauce with sausage and mix well until everything is combined.
    9. Serve hot, garnished with grated Parmesan cheese if desired.

    Tips

    Here are some tips to ensure your Pasta with Peas and Italian Sausage turns out perfectly every time:

    • Use high-quality Italian sausage for the best flavor. You can choose between sweet or spicy depending on your preference.
    • If you have fresh peas on hand, feel free to use them instead of frozen peas.
    • Be sure to cook the pasta to al dente, as it will continue to cook slightly when mixed with the sauce.
    • For an extra touch of flavor, add a pinch of red pepper flakes to the sauce.

    Variations & Substitutions

    This recipe is wonderfully versatile. Here are some variations and substitutions you can try:

    • Vegetarian Version: Omit the sausage and add more vegetables like bell peppers or mushrooms.
    • Different Pasta: Feel free to swap the farfalle for another type of pasta like penne or fusilli.
    • Gluten-Free: Use your favorite gluten-free pasta to make this dish suitable for those with gluten sensitivities.

    Storage

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This dish can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

    FAQ

    Can I use fresh tomatoes instead of canned?

    Yes, fresh tomatoes can be substituted for canned. Simply chop them and cook until they break down and form a sauce. You may need to adjust the cooking time slightly to achieve the desired consistency.

    How can I make this dish spicier?

    If you prefer a spicier dish, use hot Italian sausage instead of sweet, or add a pinch of red pepper flakes to the sauce.

    What can I serve with this pasta?

    This pasta is a meal in itself, but it pairs beautifully with a simple green salad and crusty garlic bread for a complete dinner.

    Nutrition

    This dish is a hearty meal that provides a good balance of protein, carbohydrates, and fats. The peas add a nice dose of fiber and vitamins, while the sausage contributes protein and flavor. Adjustments can be made based on dietary needs or preferences, such as using turkey sausage for a leaner option.

    Conclusion

    There you have it, a heartwarming recipe for Pasta with Peas and Italian Sausage that’s sure to become a family favorite. It’s easy to see why this dish has been a staple in my family for generations. Not only is it delicious and satisfying, but it’s also a breeze to prepare, making it perfect for any occasion. I hope this recipe brings as much joy to your table as it has to mine. Enjoy!

    Related Reading

    Related update: Pasta with Peas and Italian Sausage

    Related update: Salmon In Banana Leaf

  • Amaranth and Roast Veggie Salad | Made by Meaghan Moineau

    Amaranth and Roast Veggie Salad | Made by Meaghan Moineau

    Amaranth and Roast Veggie Salad

    Intro

    There’s something magical about the aroma of vegetables roasting in the oven, the warmth of the kitchen embracing you as you anticipate the delightful meal ahead. I remember my grandmother’s kitchen, where every Sunday, she would prepare a hearty roast that filled the house with comforting scents. Her kitchen was a haven, a place where the worries of the world would melt away with each delicious bite. Inspired by those cherished moments, I’ve created a dish that combines the wholesome goodness of roasted vegetables with the unique texture of amaranth. This Amaranth and Roast Veggie Salad is my homage to those Sundays, and I’m thrilled to share it with you.

    Why You’ll Love It

    This Amaranth and Roast Veggie Salad is a delightful blend of flavors and textures. The nutty, slightly crunchy amaranth pairs perfectly with the tender, caramelized roasted vegetables. The basil-infused olive oil adds a fragrant touch, while the herbal salt enhances the natural sweetness of the vegetables. It’s a dish that’s not only delicious but also packed with nutrients, making it a perfect addition to any meal. Whether you’re a seasoned cook or a kitchen novice, you’ll find this salad both easy to prepare and deeply satisfying.

    Ingredients

    • 1 cup amaranth
    • 2 tablespoons basil-infused olive oil
    • 1 bell pepper, sliced
    • 1 cup diced pumpkin
    • 1 red onion, roughly chopped
    • A handful of rocket leaves
    • Herbal salt, to taste
    • 1 punnet baby tomatoes

    Instructions

    1. Cook the amaranth with about a cup of water. Bring it to a boil, then reduce the heat and simmer until it reaches a sticky consistency. This should take around 15-20 minutes.
    2. While the amaranth is cooking, preheat your oven to 400°F (200°C).
    3. Cut the red onion roughly into chunks and dice the pumpkin into bite-sized pieces.
    4. Add the onion and diced pumpkin to a tinfoil-lined baking tray.
    5. Drizzle the vegetables with basil-infused olive oil and sprinkle with herbal salt and pepper.
    6. Place the tray in the hot oven and roast for about 25-30 minutes, or until the edges of the pumpkin become crispy.
    7. Just before the veggies are done roasting, add the baby tomatoes to the tray and return to the oven for an additional 5 minutes.
    8. Once the vegetables are roasted, remove them from the oven and coat them with the cooked amaranth.
    9. Tear a few rocket leaves and add them to the mixture.
    10. Toss everything together gently, serve warm, and enjoy your unusual roast veggie salad!

    Tips

    For the best results, use fresh, seasonal vegetables. If you’re in a hurry, you can prepare the amaranth in advance and simply reheat it when you’re ready to assemble the salad. Don’t hesitate to adjust the seasoning to your taste—more herbal salt can bring out the flavors even more.

    Variations & Substitutions

    If you can’t find amaranth, quinoa is a great substitute that will give you a similar texture. For a bit of heat, consider adding a pinch of chili flakes to the roasted vegetables. You can also vary the veggies based on what you have on hand; zucchini or sweet potatoes would be excellent additions.

    Storage

    This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, try to do so gently to maintain the texture of the vegetables.

    FAQ

    Can I make this salad in advance?

    Yes, you can prepare the components of the salad ahead of time. Cook the amaranth and roast the vegetables, then store them separately in the refrigerator. When you’re ready to serve, warm them slightly and toss everything together with the rocket leaves.

    Is this salad gluten-free?

    Absolutely! Amaranth is a naturally gluten-free grain, making this salad a perfect option for those with gluten sensitivities.

    What can I serve with this salad?

    This salad is versatile and pairs well with grilled chicken, fish, or even a simple lentil soup for a complete meal. It’s also an excellent side dish for a larger dinner spread.

    Nutrition

    This Amaranth and Roast Veggie Salad is not only flavorful but also nutritious. Amaranth is a great source of protein and fiber, while the roasted vegetables provide essential vitamins and minerals. The addition of olive oil offers healthy fats, making this a well-rounded, wholesome dish.

    Conclusion

    Creating this Amaranth and Roast Veggie Salad is like taking a comforting journey back to simpler times, where the kitchen was filled with warmth and love. It’s a dish that brings together the best of both worlds: a touch of nostalgia and a healthy, modern twist. I hope this salad finds a cherished place at your table, just as it has in mine. Enjoy every bite!

    Related update: Amaranth and Roast Veggie Salad

    Related update: Pasta with Peas and Italian Sausage

    Related update: Dairy Free Chicken Salad