8oz large pasta shells
1 C cooked crumbled bacon
⅓ C ranch dressing
⅓ C mayo
½ C diced English cucumber
½ tbsp ranch dressing seasoning mix
1 tbsp diced pimento
2 tbsp fresh chives, chopped, plus more for garnish
Cook the pasta according to package directions. Drain and cool. I cool mine quicker by leaving the pasta in my colander and putting some ice in the colander.
Once the pasta is cooled, place it in a large mixing bowl with the remaining ingredients. Mix well. Garnish with fresh chives, if desired.
2 nearly over ripe mangoes, flesh removed and peeled
zest of 1 lime
juice of 2 limes
1 medium red onion, finely diced
1/4 teaspoon salt (or more)
1/8 teaspoon ground cayenne pepper
1/8 cup diced chives, more for garnish
several twists black pepper
Remove the mango flesh in some way. I halve, cut it into segments and then slice off the peel. Dice the mango and scrape the flesh, along with juices, into a large bowl. Then add everything else. Gently stir, and allow to sit out for a couple hours, or refrigerate. Serve with everything, especially chips.
1¼ cups hulled, hull-less, or pearled barley
1 tablespoon olive oil
1 leek, thinly sliced into rounds
1 garlic clove, finely chopped
1 teaspoon finely grated lemon zest
½ cup buttermilk
¼ cup chives, finely chopped
In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.
Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat. Stir in chives and adjust seasoning with additional salt, if desired.