Eat the rainbow on a picnic! Enjoy these colorful veggies, tossed together with bowtie pasta, salami, olives, cheese and Italian dressing, for the ultimate Italian bowtie pasta! A bow tie Italian pasta salad is a vibrant salad featuring farfalle (bow tie) pasta tossed in a zesty, vinegar-based Italian dressing, making it a popular, mayo-free choice salad for summer picnics, BBQs, and Game Day!

This pasta salad is characterized by its colorful mix of crunchy and savory ingredients, commonly including halved cherry tomatoes, black olives, diced bell peppers, red onions, and fresh basil. To add substance and savory flavor, this dish often incorporates diced salami or pepperoni, along with mozzarella pearls or grated Parmesan cheese.

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Deviled eggs are always one of the first things to disappear at any gathering, so why not make them the star of the table? This Deviled Egg Snack Board is a simple and beautiful way to serve a variety of deviled eggs alongside easy, crowd-pleasing bites like crackers, cheeses, and fresh fruit. Perfect for Easter, spring brunch, or any casual get-together, it’s an effortless way to create something festive and memorable.

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For summer or your favorite holiday (Easter, Mother’s Day, Memorial Day, Father’s Day and Fourth of July), this classic Banana Split Recipe is everyone’s favorite! Layered with Neopolitan ice cream, chocolate, bananas, nuts and whipped cream – it’s the ultimate banana split!

This Banana Split Freezer Dessert takes very little time to make ahead, freeze, and then pull from the freezer when you’re ready to serve. You only need to defrost for a few minutes before slicing!

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I love hot brie! This Roasted Strawberry Brie, topped with warm, juicy, roasted berries, is an easy and elegant appetizer that everyone loves. It’s hot and gooey and a perfect spring dish to serve at any party! Baked Brie has always been one of my favorite things to make for guests, and it’s even better topped with strawberries or berries. The leftovers? I love it in a wrap the next day (just add chicken!)

Roasted Strawberry Brie

Who could resist creamy melty Brie, topped with syrupy berries? This recipe is a super popular and a great addition a brunch, lunch, or appetizer for entertaining.

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We love summer grilling here in Oregon, and our Alaskan Wild Sockeye Salmon recipe is one of our favorites. We first smoke it on the grill, and then we top it with a homemade cashew and pesto topping, with graden heirloom tomatoes. It’s the ultimate summer dinner, on a warm evening, and for sure it’s company-worthy.

Alaskan Wild Sockeye Salmon with Pesto

Growing up in Oregon, I’ve enjoyed a lot of salmon recipes. My favorite has always been grilled salmon. There are so many ways to prepare the salmon, but this recipe today is the best. One reader recently wrote: “This is among the most delicious meals we have ever had at home. It was just so freaking juicy and GOOD.”

Why I love this recipe

• Salmon is so easy to grill – and easy for company!
• Make your own (dairy-free) cashew pesto!
• The flavor of cashew and pesto pairs perfectly with salmon and the tomatoes.
• The ultimate summer meal.

We recently served this Alaskan Wild Sockeye Salmon for dinner guests, with a side of Tennessee Onions, a Greenhouse salad, and Salted Watermelon Salad. We picked up the heirloom tomatoes from the Farmer’s Market here in Bend.

This is an easy salmon recipe, on the table in less than 30 minutes, perfect for a summer party!

Gather these ingredients

• Alaskan Wild Sockeye Salmon filet, we buy at Costco
• Heirloom tomatoes
• Ground cashews
• Olive oil
• Bunches fresh basil
• Black cracked pepper
• Salt
• Honey
• Garlic
• Lemon juice

How do you make Alaskan Wild Sockeye Salmon with pesto

1. Rinse and dry Wild Sockeye Salmon filets. Layer two sheets of foil together, large enough for the salmon, and fold up the sides to make a tray. Place filet on foil. (We used 3 trays, so 6 pieces of foil).
2. Make the pesto: In a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
3. Spread pesto evenly on fish. Slice tomatoes and place on top.
4. Place on grill at 300 degrees heat, for about 10 minutes, or until white areas appear on the top of the salmon. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)
5. Remove from the grill and serve immediately!

How do you smoke salmon?

Using our Traeger grill, it’s optional to smoke the salmon first. You’ll want to cook it on low—170°F – 200°F . Use your favorite flavor pellets to get that nice smoky flavor. After smoking you can turn up the grill for a few minutes untilt he salmon is done (whiteness will form). Or if you don’t have a smoker, follow the recipe.

Tips and substitutios:

• The best wood for smoking salmon are hardwoods. Some of the best options include cedar, alder, apple, lemon, and cherry.
• You can buy Wild Sockeye Salmon at Costco or Market of Choice, Whole Foods, or even Safeway.
• It’s the best with heirloom tomatoes, but of course you can use any fresh tomatoes.
• Optoinal to use pine nuts in place of the cashew (to make your own pesto).
• Also optional to use store-bought pesto if you don’t want to make your own.
• We love that our pesto is dairy-free!
• Cook the bread on the grill the same time the fish is cooking.
• How do you know if the salmon is done? Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)

How do you serve grilled salmon?

Summer meals are the freshest and so healthy! Serve this salmon with sliced watermelon or cantaloupe, a side of green salad, and a bowl of homemade vanilla ice cream (with fresh blackberries).

This meal was the essence of summer and good friendships, we all agreed.

More salmon recipes you may want to try while you are here:

• Grilled Lemon Dill Salmon
• Wild Rice Stuffed Salmon
• Pistachio Salmon with Lemon

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Alaskan Wild Sockeye Salmon

Delicious grilled Alaskan Wild Sockeye Salmon with dairy-free pesto and cashew is a favorite summer recipe, with fresh heirloom tomatoes.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 393kcal

Author Sandy Coughlin

Ingredients

• 2 pound Wild Sockeye Salmon filet we buy at Costco
• 3 medium heirloom tomatoes
• 1 cup finely ground cashews
• ½ cup plus 1 Tbsp. olive oil
• 1-2 large bunches fresh basil
• 2 tsp. pepper
• 2 tsp. salt
• 4 tsp. honey
• 4-5 tsp. garlic
• 6 tsp. lemon juice

Instructions

• Rinse and dry Wild Sockeye Salmon filets. Layer two sheets of foil together, large enough for the salmon, and fold up the sides to make a tray. Place filet on foil. (We used 3 trays, so 6 pieces of foil).
• To make the pesto, in a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
• Spread pesto evenly on fish. Slice tomatoes and place on top.
• Place on grill at 300 degrees heat, for about 10 minutes, or until white areas appear on the top of the salmon. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)
• Remove from the grill and serve immediately!

Notes

Reposted from May 2018.

Nutrition

Calories: 393kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 533mg | Potassium: 803mg | Fiber: 1g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg

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I love a serving of angel food cake, especially with these cooked strawberries.  I love the color, and the burst of strawberry flavor is second to none! It also reminds me of my mom, who made this cake often when I was a kid. No one can resist a homemade angel cake, and it’s a great “company” dessert. It’s not too sweet, and it stays moist for days.

Angel Cake Strawberry Shortcake

This angel food cake is a homemade cake known for its delicate, light and airy texture. It’s not overly sweet, and we enhance the flavor with both almond and vanilla extracts. These cakes are also fun to make, and they’re easy. You bake the cake, turn it over to cool, then remove from the pan. That’s it! 

Why I love this recipe

• This Angel Cake Strawberry Shortcake uses shelf-stable and inexpensive ingredients.
• It’s fun and easy to make and tastes delicious.
• It’s a beautiful presentation, especially with summer berries!

Gather these ingredients

• Eggs (white)
• Cream of tartar
• Sugar, granulated
• Vanilla extract
• Almond extract
• Salt
• Powdered sugar
• Cake flour

Strawberries:

• Fresh strawberries, quartered
• Coconut sugar
• Salt
• Lemon juice
• Cornstarch

Whipped Cream:

• Heavy whipping cream
• Powdered sugar, or to taste*
• Vanilla extract
• Almond extract

How to make Angel Cake Strawberry Shortcake

1. Preheat the oven to 350 °F. Use an angel food tube pan. No need to grease the pan.
2. Mix: In a stand mixer, whip the egg whites and cream of tartar on medium speed for 2 minutes until foamy/bubbly.  Increase speed to medium-high, and slowly add the granulated sugar a little at a time. Continue to beat on medium-high speed until soft peaks form (about 3 minutes). 
3. Add vanilla, almond extract, and salt–mix until combined. Add in the powdered sugar, mixing by hand with a large rubber spatula, making gentle folding motions. Then add the flour and mix until folded together (it’s okay if there are a few small lumps – you do not want to over-mix). 
4. Place in the oven and bake for about 35 minutes, until golden brown and a toothpick comes out clean.
5. Remove from the oven and immediately invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*

Make the strawberries:

1. In a large bowl, combine strawberries with coconut sugar and salt and let sit for 30 minutes. It’s okay if they sit overnight. Before serving, strain the berries over another bowl, reserving the juices. 
2. In a small pan, pour the strawberry juices and heat over medium heat.
3. Next, in a small bowl, combine the lemon juice and cornstarch and mix well. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix and stir until thickened. Remove from the heat. Allow to cool for a few minutes.
4. Pour the strawberry glaze over the quartered strawberries and place back in the fridge until you are ready to serve.

Make the whipped cream:

1. Using a stand mixer bowl, add the heavy cream, powdered sugar, vanilla, and almond extract and whip on medium speed until medium peaks form (about 5-7 minutes). 
2. To serve: Slice the angel cake into individual slices, and top with fresh whipped cream and then the strawberries.

What toppings go with Angel Food Cake?

You can use any toppings on an angel food cake. We love to serve it with berries and cream, but you can also drizzle chocolate over it (with berries), or cut it into pieces (or tear) to make a trifle. There are so many options. You can even grill slices of angel cake!

My suggested topping combines the cooked, juicy strawberries and whipped cream, so it’s extra creamy. Don’t forget you can cook the strawberries the day before, and then refrigerate after cooling.

Tips & substitutions

• You can make the cake in advance; cool and serve within a couple of days.
• You can also freeze an angel food cake.
• Use any kind of berries, or mixed berries. You can also cook these ahead or the day before.
• Optional to serve with vanilla ice cream.
• If you don’t like the almond flavor, you can leave it out and just use vanilla. Or, you can leave out vanilla and just use almond extract flavoring.
• Cut the cake into slices before serving. You can also cube the cake (into squares) and make a strawberry parfait, or individual parfaits.
• You must use an angel food cake pan for this recipe. Other pans will not work with this batter.
• Angel food cake MUST be fully cooled upside down. If not, the weight of the cake will likely collapse in on itself as it’s cooling.

Serving suggestions

This is such a fun, colorful and festive cake! I love serving it at holiday BBQs like July 4th picnics and summer parties. It is fabulous all on its own with a refreshing glass of summer sangria, or served for dessert after a meal of Smash burgers, kebabs, or a comfort food classic like Cheesy Baked Spaghetti.

Storage 

Store leftover cake on the counter for 3-4 days. Cover it with plastic wrap to keep it from drying out.

Check out these awesome cake recipes while you’re here

• Raspberry Poke Cake
• 4-ingredient Chocoalte Cherry Cake
• Banana Coffee Cake
• Zucchini Banana Cake
• Zucchini Cake

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Angel Cake Strawberry Shortcake

Angel Cake Strawberry Shortcake is an easy and oh-so-tasty cake with fresh sliced strawberries and whipped cream. The perfect summer dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

cooling time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 12

Calories 239kcal

Author Sandy Coughlin

Ingredients

• 12 egg whites room temperature
• 1 ½ teaspoons cream of tartar
• 1 cup sugar granulated
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• ¼ teaspoon salt
• ¾ cup powdered sugar
• 1 cup cake flour

STRAWBERRY TOPPING

• 2 lbs. strawberries quartered
• ½ cup coconut sugar
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 1 Tbsp cornstarch

WHIPPED CREAM

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar or to taste*
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Instructions

Make the cake:

• Preheat the oven to 350 °F. Use an angel food tube pan. No need to grease the pan.
• In a stand mixer, whip the egg whites and cream of tartar on medium speed for 2 minutes until foamy/bubbly.  Increase speed to medium-high, and slowly add the granulated sugar a little at a time. Continue to beat on medium-high speed until soft peaks form (about 3 minutes).
• Add vanilla, almond extract, and salt–mix until combined. Add in the powdered sugar, mixing by hand with a large rubber spatula, making gentle folding motions. Then add the flour and mix until folded together (it’s okay if there are a few small lumps – you do not want to over-mix).
• Place in the oven and bake for about 35 minutes, until golden brown and a toothpick comes out clean. Remove from the oven and immediately invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*

Make the strawberries:

• In a large bowl, combine strawberries with coconut sugar and salt and let sit for 30 minutes. It’s okay if they sit overnight. Before serving, strain the berries over another bowl, reserving the juices.
• In a small pan, pour the strawberry juices and heat over medium heat.
• Next, in a small bowl, combine the lemon juice and cornstarch and mix well. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix and stir until thickened. Remove from the heat. Allow to cool for a few minutes.
• Pour the strawberry glaze over the quartered strawberries and place back in the fridge until you are ready to serve.

Make the whipped cream:

• Using a stand mixer bowl, add the heavy cream, powdered sugar, vanilla, and almond extract and whip on medium speed until medium peaks form (about 5-7 minutes).

To serve:

• Slice the angel cake into individual slices, and top with fresh whipped cream and then the strawberries.

Notes

*Angel food cake has to be fully cooled upside down. If not, the weight of the cake will likely collapse in on itself as it’s cooling.

Nutrition

Calories: 239kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 26g | Vitamin A: 301IU | Vitamin C: 46mg | Calcium: 29mg | Iron: 0.5mg

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I love a flavorful chicken sandwich with melty cheese! This chicken salad with grapes and pineapple is a good recipe to pull out when you need a quick lunch or brunch idea. We love this Chicken Pineapple Salad on sliced baguettes (fun little bites of goodness), or even whole wheat bread.

Chicken Pineapple Salad

There’s nothing like the combination of a creamy chicken salad, packed with pineapple, grapes (even nuts), brought out of the oven with hot, melty cheese. I like to pull this recipe out, when I have rotisserie chicken in the fridge, and fresh summer pineapple. Just the way my mom would make them!

You can also serve this salad as a salad (with no bread). Delish!

Why I love this recipe

• Easy to make with Rotisserie chicken (shredded or chopped).
• We love to serve these for drop-in company (great for lunch).
• Optional to serve as a salad or make sandwiches!
• Ready in 15 minutes!

Gather theses ingredients

• Rotisserie Chicken: chopped
• Celery
• Green onions
• Red grapes
• Fresh pineapple
• Almonds, toasted & chopped
• Gruyere cheese (or Swiss, or your favorite cheese)
• Mayonnaise
• Greek Yogurt
• Brown sugar
• Lemon
• Salt and pepper to taste
• Fresh herbs (thyme, basil, cilantro or oregano (optional)

How do you make Chicken Pineapple Salad?

1. Prepare the chicken: We use a rotisserie chicken (pre-shredded rotisserie chicken meat is even quicker!) or you can use canned chicken (but not as good).
2. Combine the ingredients: Chop all fruits and veggies and place them in a bowl with the chicken.
3. Make the dressing: In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (optional).
4. Combine: Pour the dressing over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
5. Use the salad right away or chill for several hours (or even overnight).
6. Assemble: Spoon the chicken salad right on the bread, and then top with grated cheese.
7. Broil for a bout 1-2 minutes until cheese is melted. Serve!

Tips and substitutions

• You can use any chicken – canned, grilled, Rotisserie. Just make sure it’s chopped or shredded in small pieces.
• Use fresh or canned pineapple (drained), but fresh is always best.
• Optional to use green grapes, but we really only like the red ones. TIP: If they are extra large in size, cut the grapes in half.
• Add dried cranberries in place of pineapple or the grapes if you need to (also great).
• Cheese: Use whatever is your favorite cheese! We love Gruyere, which tastes like Swiss cheese, but you can use any kind. Mozzarella is nice and stringy when hot.
• Use Avocado mayo in place of regular, but it will change the taste a tiny bit (make it more tangy).
• Add any fresh herbs! For summer, we really love fresh chopped basil.
• Nuts are optional.
• TOAST: You can use any kind of bread, baguette, even crossaints cut in half. TIP: Toast one side first, then add the chicken salad. Add the cheese and toast!

How do you serve Chicken Pineapple Salad?

We really love these little toasts served for lunch or brunch. They are even great for leftovers (in your work lunch), served cold. For a fun picnic, serve with peach fruit salad, and these amazing (flourless) banana brownies. YUM! Years ago we set it out by our pool with a watermelon salad (fresh fruit).

More chicken salad recipes you may want to try:

• Roasted Chicken Strawberry Salad Sandwiches
• Hot Chicken Salad
• Southwest Avocado Chicken Salad
• Zucchini Burrata Chicken Salad
• Chicken Nacho Salad

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Chicken Pineapple Salad (sandwiches)

Chicken Pineapple Salad, served on your favorite bread with chicken, fresh grapes, and pineapple, make delicious toasted sandwiches!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 453kcal

Author Sandy Coughlin

Ingredients

• 2 cups Rotisserie Chicken chopped in small pieces
• 2 stalks celery finely chopped
• 2 green onions finely chopped
• 2 cups red grapes halved
• 2 cups pineapple chopped in small pieces
• 1 cup almonds toasted (optional)
• 1 ½ cup Gruyere cheese, grated or Swiss, or your favorite cheese

Make the dressing:

• ½ cup mayonnaise
• ½ cup Greek Yogurt
• 1 Tbsp. brown sugar
• 1 lemon juiced
• Salt and pepper to taste
• Fresh herbs such as thyme, basil, cilantro or oregano (optional)

Instructions

• Prepare the chicken by shredding or chopping into small pieces. Chop all fruits and veggies and place them in a bowl with the chicken.
• Make the dressing: In a small bowl, add mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (optional). Mix well.
• Pour the dressing over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
• Use right away, or you can chill the salad for several hours (or even overnight). Optional to serve as a chicken salad (breadless), or to make sandwiches.
• Turn the broiler to ON. Lay out the slices of bread and spoon the chicken salad on top. Next, top with grated cheese.
• Broil for a bout 1-2 minutes until cheese is melted. Serve!

Notes

Reposted from August 2015.

Nutrition

Calories: 453kcal | Carbohydrates: 20g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 315mg | Fiber: 4g | Sugar: 13g | Vitamin A: 264IU | Vitamin C: 29mg | Calcium: 260mg | Iron: 1mg

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I love a good ice cream sandwich. They remind me so much of growing up in Oregon, and mom would make them “homemade.” Gather your favorite cookies and ice cream for these Marionberry Ice Cream Sandwiches! So refreshing and delicious to pull from the freezer for a great treat.

Marionberry Ice Cream Sandwiches

Love this snack to keep on hand for drop-in company, too! Pick out our favorite ice cream, and make your best cookie recipe, and assemble these ice cream sandwich cookies! Pop in the freezer and you have the best summer treat.

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I love a good bite of fresh summer crostini. If you’re like me and love shopping the Farmer’s Market for summer produce, then gather up as much as you can and serve up Caprese Crostini bites, served on a big board.

Caprese Crostini

What a fun way to serve “summer” and slice as you go! Of course we love the Mozzarella cheese balls for each bite, with fresh basil. Oh, it smells so good and looks so good. Everyone makes their own perfect appetizer!

Why I love this recipe

• Serving a board is casual and fun – so for each season you can set out what’s in season.
• Cheese, crostini, and fresh summer produce go hand in hand (delish!)
• This is a fun appetizer to bring to a party or potluck.

Gather these ingredients

• Heirloom tomatoes, cut in chunks
• Peaches, peeled and cut in chunks
• Cherries
• Mozzarella cheese balls, or burrata
• Fresh basil
• Blackberries
• Crostini crackers, or toasted crostini (baguette sliced and toasted)
• Balsamic glaze

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I love a good, juicy Soppy Joe, especially with an Asian flare. These delightful Thai Sloppy Joes are on the smaller side (served on ciabatta rolls) with a spoonful of summer slaw! So very tasty, and even more delicious when served with this Mango Cucumber Summer Slaw! Yes, please—perfect for summer!

Thai Sloppy Joes

This time we put a twist the classic “Sloppy Joe” and turned it into the ultimate sumer sandwich. You can even make up the meat and serve it with your favorite chip or cracker! This Thai version, with the best sauce–Thai Red chili paste, peanut butter, fish sauce, and lime–is one we think you will love, too.

Why I love this recipe

• It’s casual and light (lunch or a snack).
• Delicious served with Mango Cucumber Summer Slaw.
• Make ahead for a gathering, and very easy for everyone to assemble!

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