Carolina Kitchen

Pesto Potato Salad Prepared pesto is easy to find in supermarket produce sections, and there are even kinds that branch out beyond traditional basil-parmesan. Feel free to try any you like in this quick-to-make potato salad. The skin of new potatoes is tender, so there’s no need to peel unless you prefer a less rustic look. 2 pounds new potatoes ½ cup prepared pesto ¼ cup sundried tomatoes in oil ½ cup chopped red onion 3 tablespoons olive oil ½ teaspoon salt or to taste

Place the potatoes in a large pot, add enough water to cover and bring to a boil. Cook until you can easily pierce the potatoes with a knife, 15 to 20 minutes. Drain, rinse with cold water, and let cool until you can handle them, then cut into about 1½ -inch chunks. Place in a large bowl.

Drain and lightly press sundried tomatoes between paper towels to remove excess oil. Chop the tomatoes and gently toss with the potatoes, pesto, red onion, olive oil and salt. Taste, then add more salt if needed.

For best flavor, let the potato salad sit at room temperature for 2 hours, or refrigerate overnight then bring to room temperature before serving.

Asparagus and Sugar Snaps

With ginger dressing Add grilled chicken or fried cubes of tofu to make it a light main dish. But don’t overcook the asparagus and sugar snap or snow peas for this salad! They should be bright green and still have some crunch. 1 pound asparagus, woody ends removed ½ pound sugar snap or snow peas 3 tablespoons grapeseed or vegetable oil 1 tablespoon rice vinegar or white wine vinegar ½ teaspoon sesame oil 1 teaspoon sugar 1½ teaspoons salt, or to taste 1½ teaspoons fresh ginger, grated ¼ teaspoon garlic, grated ¼ cup grated carrots

Bring a large pot of water to boil, then drop in the asparagus and sugar snap peas. Cook for 1 to 2 minutes, just until the vegetables are bright green. Immediately drain and rinse with cold water to stop them from cooking. Let them drain well.

In a small bowl, whisk together the oil, vinegar, sesame oil, sugar and salt until well combined. Whisk in the ginger and garlic. Taste and see if you want more salt.

Place the cooled asparagus and sugar snap or snow peas, plus the carrots, in a large serving bowl or platter and pour the dressing over. Use tongs to gently turn and toss the vegetables with the dressing. Serve immediately or refrigerate for up to 2 hours and bring to room temperature before serving.

Yield: Serves 4

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Tom’s Turkey Meatloaf Our neighbor Tom uses whatever veggies live in his refrigerator crisper for this recipe, but we made it with sweet potato, spinach, onions and green bell peppers. Just end up with 2 cups of vegetables overall, and be sure they’re finely chopped or shredded. 2 tablespoons butter ½ large onion, finely chopped ¼ cup celery or green bell pepper, finely chopped 1 clove garlic, finely chopped 1½ cups additional vegetables such as: peeled and shredded sweet potatoes, shredded carrots, chopped mushrooms, chopped fresh spinach (not frozen), chopped fresh arugula 2 pounds 85-percent lean ground turkey* 1 teaspoon thyme ½ cup panko breadcrumbs 3 tablespoons oatmeal 2 teaspoons cornstarch 1 egg 2 teaspoons Worcestershire sauce Glaze ½ cup Memphis-style barbecue sauce 1 heaping tablespoon Dijon mustard Preheat the oven to 350 degrees. Cover a rimmed sheet pan and baking rack with foil, and put the rack in the sheet pan.

Place a large sauté pan over medium heat and add the butter. Sauté the onion, celery or green pepper and garlic until the vegetables are soft and have released their liquid. Pour everything in the pan, including liquid, into a heatproof 2-cup measuring cup. Add your choice of additional vegetables until you get 2 cups total.

Put the ground turkey in a large bowl and add the vegetables, thyme, panko, oatmeal, cornstarch, egg and Worcestershire sauce. Use two spoons to stir until combined; don’t overmix or mash.

Put the meatloaf mixture in the center of the foil-covered rack and gently press it into an even 2-inches thick. In a small bowl, mix the glaze ingredients and spread half of it over the meatloaf. Bake for 30 minutes, then spread the remaining glaze on the meatloaf. Bake for 30 to 40 more minutes, or until the meatloaf registers 165 degrees in the center with an instant-read thermometer. *No leaner, or the meatloaf will be dry.

Yield: Makes 1 meatloaf, serves about 8

Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

From Your Kitchen

Mississippi Mud Cake A relative of “Mississippi Mud Pie,” this cake’s fudgy, dense interior is reminiscent of, well, Mississippi river mud. Though its origins are unclear, one thing is for certain: one bite of this rich creation will nip your chocolate (and sugar) cravings in the bud! 2 cups sugar 2 cups flour 1 stick butter 3½ tablespoons cocoa 1 cup water ½ cup shortening (we used butter) ½ cup buttermilk 3 eggs, unbeaten 1 teaspoon vanilla 1 teaspoon baking soda

Dash of salt Topping 1 box (3½ cups) powdered sugar 1 teaspoon vanilla 1 stick butter 3½ tablespoons cocoa 6 tablespoons milk 4 cups miniature marshmallows ½ cup nuts, chopped

Preheat oven to 350 degrees. Grease and flour a 9-by-13inch pan. Mix sugar and flour into a mixing bowl. Put butter, cocoa, water and shortening in saucepan and bring to a boil, stirring occasionally. Pour over sugar and flour and beat well. Add milk, eggs, vanilla, baking soda, salt and mix. Pour pan and bake for about 25 minutes or until done.

For the topping, measure sugar and vanilla into a mixing bowl. Bring butter, cocoa and milk to boil in a saucepan, stirring occasionally. Add to sugar and vanilla and beat until smooth.

Once the cake has baked, remove from oven and layer the marshmallows evenly on top. Place the cake back into the oven for about 3 minutes, or until the marshmallows melt slightly.

Remove from oven and drop spoonfuls of icing onto the top of the cake, using a knife to swirl the marshmallow and frosting together.

Sprinkle the nuts on top.

Yield: 8–12 servings

Recipe courtesy of Mildred Ann Barwick of Scotland Neck, a member of Halifax EMC.

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