5/23/18 Cook’s Corner
Memorial Day food for thought
Memorial Day is a bitter-sweet holiday. It’s a day to fly
the flag while you enjoy your holiday picnic. First and foremost it’s a day of
remembrance. A day to honor the men and women in our military. It is a day to
remember that when they signed up, all of them were willing to die for their
country. It is a time to remember those who died in service and those who
fought and survived. It’s a time to remember those who are currently serving.
In our family, we did that by attending the local Memorial
Day parade. When the kids were little they would dress in red, white and blue; sit
on the curb and wave their little flags as the parade passed by. They quickly learned
to stand up, take their hats off, put their hands over their hearts and
respectfully salute every flag. Later, in their teen years they marched in those
same parades. Kathy was a cheer leader. Jeff played the trumpet and John the
trombone in their high school bands.
We do this in remembrance of two of my uncles who served in
WWII. Missouri farm boys, they both enlisted early on. Uncle Red served in the
Air Force in England that worked on the fighter planes and endured the raids of
the German Luftwaffe. His brother Lee, enlisted in the Army, and served in the
Battle of Normandy. He was mentally mortally wounded and would sadly, never be
the same.
So, this year, as usual, my husband will don his US Army hat
and we will pay tribute to all those in the military by attending the Memorial
Day Celebration in downtown Cottage Grove. It begins at 11 a.m. at the CG
Armory and then a procession from the Armory to the Memorial Park at River Rd.
and Main St. Members of motorcycle groups and people on foot are led by the
police and a bag piper, to the park where the event ends with a speaker and a
21-gun salute. I hope to see you there.
If you miss the parade, there is also a National Moment of
Remembrance that encourages Americans to stop whatever they’re doing, at 3 p.m.
(local time), for a moment of silence to remember and honor those who have died
in service to the U.S. Founder Carmella LaSpada says, “It’s a way we can all
help put the memorial back in Memorial Day.”
After that, most of us will join family and friends for a
picnic bar-b-que. Today’s recipe is a side dish that can be prepared in advance
to go with hamburgers, hot dogs, chicken or ribs. Enjoy! And God bless America!
FARFALLE GARDEN PASTA SALAD
1 (16 ounce) box farfalle pasta
½ cup extra virgin olive oil, divided
½ cup red wine vinegar
1 teaspoon lemon rind, grated
1 teaspoon Dijon mustard
Salt and pepper to taste
½ pound fresh green beans, cut into 1-inch pieces
1 medium zucchini, diced
2 medium carrots, shredded, rinsed, and drained well
1 pint cherry tomatoes, cut in half
1 (4 oz.) package crumbled feta cheese
2 green onions, trimmed and sliced
1 tablespoon fresh oregano (or ½ teaspoon dried)
1 tablespoon fresh mint, chopped
Cook farfalle according to package directions. Drain well
and put in a large bowl. Drizzle with 1 tablespoon oil, tossing to coat. Set
aside and prepare vinaigrette and vegetables.
Vinaigrette: Whisk together vinegar, lemon rind and mustard
in a small bowl; gradually add remaining olive oil in a slow steady stream,
whisking until blended. Set aside.
Cover green beans and zucchini in salted water and boil 5
minutes or until tender-crisp. Drain. Mix with shredded carrots and set aside.
Toss together pasta, with vegetables. Drizzle and mix with half
the vinaigrette. Add the tomatoes, feta, green onions and spices to the pasta
and veggies. Add the remaining vinaigrette and mix well. Cover and chill in
refrigerator at least 2 hours or overnight. Serves 8-10 as a side dish.
Contact Betty Kaiser’s Cook’s Corner email bchatty@bettykaiser.com
