Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Like many people, I've been trying to eat more meatless meals lately.  Since it's summer, a nice cool salad is appealing but sometimes you need a change from lettuce or kale.  This bowtie pasta salad is interesting because the slightly sweet and creamy dressing is actually quite thin so it doesn't coat the salad ingredients like a normal mayo dressing.  Instead, you put the broccoli, HOT pasta and cherries into the dressing and basically let them marinate for at least 3 hours, stirring occasionally.  The pasta absorbs the dressing so it's very flavorful without a heavy coating.  You don't want to add the feta with the hot pasta or it will melt away, and you don't want to add the hazelnuts before refrigerating or they'll get soft rather than remaining crisp and crunchy.  Add both the feta and hazelnuts right before serving.

If fresh cherries are in season by all means substitute them for dried. And if you prefer, you could sub goat cheese for the feta, and some other type of nut for the hazelnuts but I particularly like the hazelnuts with the cherries.  This is somewhat similar to a chicken cherry pasta salad that I posted about a year ago, but the dressing is lighter and obviously it's vegetarian.  In addition to being a vegetarian main dish it would be excellent as a side salad for your next picnic or potluck.

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Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Serves 4

8 ounces dried farfalle (bow tie pasta)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

½ teaspoon salt

2/3 cup dried cherries

2/3 cup crumbled feta cheese (or goat cheese)

2/3 cup chopped hazelnuts

Bring a large pot of salted water to a boil.  While the water heats, cut the broccoli florets from the stems and separate the florets into small pieces.  Peel away the tough outer layer of the stems and finely chop.  Prepare an ice bath by putting ice cubes and water into a large bowl. Drop the broccoli into the boiling water for 1 minute to set the color, then immediately take all the pieces out with a strainer and drop them in the ice bath.  (Do not discard the boiling water.)

Drop the pasta into the boiling water and cook until al dente according to package directions, about 11 minutes.  Drain.

While the pasta cooks, make the dressing by whisking together the mayonnaise, red onion, red wine vinegar and salt in a bowl large enough to hold all the salad ingredients.  When the pasta is done, add it while still hot to the dressing.  Drain and add the broccoli pieces and the dried cherries.  Stir to coat well, then refrigerate for at least 3 hours and up to overnight.  Stir occasionally.  (The pasta will absorb the dressing in the bottom of the bowl over time.)

When ready to serve, add the crumbled feta cheese and stir, then divide among shallow bowls.  Top with toasted hazelnuts and serve. 

Grilled Coffee-and-Molasses-Marinated Pork Tenderloin

I usually make notes on new recipes when I try them - what I changed if anything, and what I thought of it (up to 5 stars).  That maybe sounds obsessive but it works for me.  Anyway, this recipe was rated 5 stars (underlined twice) and with the notation "very excellent", which is about as high up in my terminology as a recipe can get.  So that shows you just how impressed I was although I was skeptical before I tried it because molasses is not normally my favorite.  The molasses here is balanced by coffee, vinegar and other flavors to create a full-flavored marinade and sauce for juicy pork tenderloin.

The big flavors balance well with your usual barbecue sides - grilled veggies, baked beans, corn, potato salad.  Going in a slightly different direction, I served the pork with an organic mixed grain blend and sliced sauteed mini-peppers and particularly liked the peppers in combo with the pork.  Try this recipe in place of your typical ribs or burgers for your next cookout and people will be impressed.

Grilled Coffee-and-Molasses-Marinated Pork Tenderloin

Serves 4

1 cup strong brewed coffee, cooled

6 ounces molasses (about ½ cup)

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon ground ginger

6 to 8 sprigs fresh thyme

1 (1 to 1 ¼ lb) pork tenderloin

Combine all ingredients except the pork tenderloin in a 1-gallon zip-top bag; seal and shake to combine.  Add the pork tenderloin to the bag and turn over several times to coat the pork.  Marinate in the refrigerator for at least two hours and up to overnight, turning occasionally.

Preheat a grill to medium-high.  Remove the pork from the bag, saving the marinade.  Grill the pork for 4 minutes on each of 4 sides until it reaches an internal temperature of 140d.  Let rest for 5-10 minutes before slicing.

Meanwhile, pour the marinade into a saucepan and boil gently over medium heat, stirring, until reduced to about 2/3 cup, 12 to 15 minutes.  Remove the thyme stems and keep warm.

Pour any accumulated meat juices into the sauce.  Slice the pork into ½” slices and serve with the warm sauce drizzled over.