The ladies from A Cut Above Catering share their take on “glamping” by taking classic pot-luck dishes, like chicken salad and pasta salad, to the next level.
Cherry Orange Chicken Salad with Pistachios
1 LB chicken breast, roasted, diced
1 cup mayo
2/3 cup sour cream
1/3 cup dried cherries
1/3 cup green onion, sliced
1/3 cup celery, diced
1/3 cup shelled pistachios, chopped
1/3 cup mandarin oranges, drained & chopped
1/8 cup brown sugar
1 orange, zested and juiced
In a medium bowl, combine the celery, green onion, dried cherries, mandarin oranges, pistachios and chicken. In a separate bowl, make the dressing by whisking the sour cream, mayo, brown sugar, orange zest and juice. Season with salt and pepper to taste.
Can be made up to three days ahead of time. Yields 8 servings.
Skillet Artichoke Dip w/ Sun Dried Tomatoes
2 cloves garlic, minced
1 cup canned artichoke hearts, rinsed and drained, chopped
1/3 cup sun-dried tomatoes, julienned
1 cup heavy cream
1 lemon, zested and juiced
6 oz goat cheese
1/4 cup Pecorino Romano, grated
1/4 cup Gouda, shredded
In a small cast iron skillet, heat a tablespoon or so of olive oil over medium heat. Add artichokes, sauté several minutes. Add garlic and sauté until fragrant. Add cream and bring to simmer, stirring occasionally. Add the lemon juice and zest, cream will thicken a bit. Reduce over low heat, stirring every so often for 5 minutes. Meanwhile, grate the pecorino and Gouda cheese. Once sauce has reduced, add goat cheese to skillet in large pieces. Do not stir. Remove from heat. Top with grated Gouda and pecorino, and broil until cheese is golden. Serve with crostini, pita wedges or tortilla chips This dish can be made over a fire or on top of a grill. Instead of broiling the cheese, just cover the grill or skillet at the end to melt the cheese.
Pesto Tortellini Salad
1 LB tortellini
1 1/3 cups prepared pesto
1 red bell pepper, diced
1/2 red onion, diced
1/3 cup shredded carrot
2/3 cup cherry tomatoes, halved
Juice of one lemon
Cook the tortellini in salted boiling water for 5-7 minutes. Drain and toss with a bit of olive oil and let cool. Meanwhile, sauté the bell pepper and red onion for several minutes, allow to cool. In a bowl, combine the pesto with the juice of one lemon. Whisk while drizzling 2-3 more tablespoons of extra virgin olive oil. Add the tortellini, peppers, red onions, green onion, shredded carrot, and cherry tomato halves. Toss in the pesto. Refrigerate overnight. Serves 10-12.
For more information on A Cut Above Catering or to sign up for one of their classes, visit their website at acutabovecatering.com