American Pasta salad

A great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

Strawberry and Peach Crumble

This is a recipe that hits close to home. As a child I used to eat many a crumble for pudding. Apple, Rhubarb, Gooseberries, Peach or Strawberries. Anything goes and it is so much fun to make the crumble with those little hands.

Ingredients:
Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
3 tablespoons all-purpose flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar
Crumble:
2/3 cup all-purpose flour
2/3 cup oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup unsalted butter in 1/2-inch cubes

Preparations:
1.)  Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling:
2.) In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.
3.) Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.
4.) Pour the fruit mixture into the prepared pan.
For the crumble:
5.) In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.
6.) Add the softened butter and mix by hand until texture becomes crumbly.
7.) Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
8.) Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Swiss Onion Tart

This tart, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. It makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails.

Ingredients:
FOR THE CRUST:
1 1⁄2 cups flour
1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
8 tbsp. unsalted butter, chilled and cubed

FOR THE FILLING:
3 oz. speck or bacon, finely chopped
3 tbsp. unsalted butter
1 1⁄2 lbs. white onions (about 3), finely chopped
Kosher salt to taste
1⁄2 cup milk
1⁄2 cup heavy cream
3 eggs
3 oz. grated Gruyère or Swiss cheese
Freshly ground black pepper and freshly grated nutmeg

Preparation:
1. Make the crust: Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-size pieces form. Add 1⁄4 cup ice-cold water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.

2. Heat oven to 425°. Transfer dough to a floured work surface. Roll dough into a 13" circle; transfer to an 11" fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.

3. Meanwhile, make filling: Cook bacon in a 4-qt. saucepan over medium heat until crisp, 7–8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.

4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on a baking sheet. Place tart in oven and reduce heat to 400°. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.