Feed My Sheep Cookbook Offers Summer Salad Recipes


The Dinner Bell cooks are part of First United Methodist Church in Sulphur Springs and along with serving meals every Wednesday to those who need a hot meal, they produced a cookbook, Feed My Sheep, a few years ago under the direction of Chef Lyndsay Caldwell. Many delicious recipes are available in this cookbook and below are two of the salad recipes perfect for a summer day. Proceeds from the sale of the book go to feed those in need in Hopkins County. To order, call (214) 478-3712 or email sallyhamilton7@gmail.com.


Lemon Asparagus Salad


Zest of 1 small lemon

2 tsp. lemon juice

2 tsp. champagne vinegar

2 Tbsp. minced shallot

Salt and pepper

3 Tbsp. pine nuts

1 lb. thick asparagus spears, bottom inch removed

3 Tbsp. extra-virgin olive oil

½ cup packed shaved Parmesan cheese (about 1-1/2 oz.)

1 Tbsp. finely chopped fresh basil




Combine the lemon zest, lemon juice, vinegar, shallot and a pinch of salt and pepper in a small bowl. Set aside.

Toast the pine nuts in a dry medium pan over medium heat, shaking the pan regularly, until golden brown, about five minutes. Transfer to a small bowl. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips. Transfer strips to a large bowl.

Whisk the olive oil into the vinegar mixture. Season with additional salt and pepper to taste.



3-Pepper Pasta Salad


1 (16-oz.) pkg. pasta

2/3 cup olive oil

3 Tbsp. white wine vinegar

¼ cup fresh basil leaves

2 Tbsp. grated Parmesan cheese

1 ¼ tsp. salt

¼ tsp. ground black pepper

1 red bell pepper, julienned​

1 yellow bell pepper, julienned​

1 orange bell pepper, julienned

1 medium fresh tomato, chopped

2 cups broccoli florets

1 small purple onion, chopped

5 green onions, sliced

1 (2-oz.) can black olives, drained

8 oz. mozzarella cheese, cubed




Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes or until al dente; drain. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt and pepper until smooth.

In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, broccoli, onion, green onions and olives. Top with mozzarella cheese to serve. Makes 4-6 servings.


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