Tomato Pesto Salad

Late season tomatoes are almost gone- so sad to wait until next year for off the vine fresh 'maters. Enjoy one or two for lunch with this recipe that utilizes the last of your fresh basil as well.

Tomato Pesto Salad
Per serving:
1-2 tomatoes, thickly  sliced
1/2 ounce shaved Romano cheese
1 tbs pesto (see hints)
1 1/2 tbs white balsamic vinegar
1/2 tbs pine nuts
Arrange tomato on a plate. Top with Romano cheese. Whisk pesto and vinegar together and spoon on top of tomato and cheese. Sprinkle with pine nuts to serve.

Hints: Pesto-- If you have a food processor, you can make your own fresh pesto with a couple of handfuls of basil and walnuts and about 3 ounces of Romano cheese. With the blade running, pour in extra virgin olive oil until you have a paste. Add some salt to taste and more olive oil to reach desired consistency. This will keep in the fridge for a week or more and is great on pasta, pizza, sandwiches, etc.
For the salad-- If you don't have white balsamic vinegar use regular balsamic - it will just be a darker dressing but will taste pretty similar. Also, using parmesan rather than Romano is fine- (I just like Romano so much better than parmesan). I keep my tomatoes unrefrigerated so that their flavor sings clearly. Of course, the higher quality the ingredients in this salad, the better it will be.

I think of family whenever I have a tomato. Dad had tomato plants every year. Warm summer evenings on the patio with sliced Ace or Better Boy tomatoes accompanying whatever was for dinner are blessed memories. And then there were Moms lunches of grilled tomato sandwiches made with Wonder bread and Miracle Whip. Or eating sun warmed pear tomatoes right off the vine on Sunday afternoon with my kids. Family makes food taste best.

Buddha Bowl Bar with Miso Vinaigrette

Buddha Bowls--we have been calling them "Grain Bowls" or "Grain Salads" and I've heard them referred to as "Hippie Bowls"  and "Power Bowls" but whatever you want to call them, they are definitely worth a try. Delicious, healthy, beautiful and easy-- what's not to love here? I set the ingredients out and let guests select their favorites, that way everybody is content. (Salad bars and Potato bars are the direct ancestor of this concept.) The list of ingredients presented happens to be vegan but adding one or two cheeses, bacon crumbles and diced deli turkey is something we do often. We even included mini pepperoni once! The Miso dressing is fab and we use it on most of our green salads. It is a terrific probiotic concoction and coupled with the prebiotic bowl ingredients, you have a top tier gut health combo.

Buddha Bowl Bar (serves 6-8)
2 cups cooked quinoa
2 cups coconut back rice
1 cup chopped parsley
1 cup mukimame (shelled soy beans)
1 cup garbanzo beans
1/2 cup sliced green onions
1/2 cup raw cashews
2 sliced avocados
2 cups chopped Romaine lettuce
2 cups chopped spinach
1 cup sliced cucumber
2 cups mixed roasted veggies (sweet potato, red pepper, cauliflower, parsnip roasted in olive oil)
Heat quinoa, rice and roasted veggies. Place all ingredients in serving dishes and allow diners to assemble their own bowls. Top with Miso Vinaigrette.
Miso Vinaigrette
1/3 cup unfiltered apple cider vinegar
1/3 cup grape seed or walnut oil (or oil of your choice)
2 tablespoons water
2 teaspoons white or red miso paste
1 tablespoon honey
1 teaspoon salt
Whisk all ingredients together until thoroughly combined. Refrigerate any left over vinaigrette.

Hints: Warming the grains allows the vinaigrette to absorb better. It also seems to make the dish more satisfying and filling to have some hot and some cold ingredients. Use whatever veggies, grains, beans, nuts, herbs and greens you have on hand. You can buy a nice vinaigrette if you don't want to make your own (but you should really try this one out someday!) You don't have to use roasted veggies--finely chopped raw ones are also really great and I do that in the summer when I don't want to heat up the oven. Adding a sweeter touch is also nice with diced pear or apple, or sectioned oranges or grapefruit, or red grapes or berries. I try to use what is in season and what is readily available. If you use kale, cut it finely and massage it with some of the vinaigrette or some lemon juice to soften it. Adding cooked crumbled bacon, blue or feta cheese and/or sliced deli meat is also really good.

I have been making variations of this bowl for a couple of years now and it is one of our favorite dinners. I'll defrost some frozen leftover black rice and open a can of hominy for the grains, raid the fridge for veggies and scour the garden for fresh herbs. A healthy and delicious dinner can be ready in 10 minutes. No wonder it has become one of our 1st choices!

Pomegranate, Quinoa and Hominy Salad

This was my go to salad for the 2014 holiday season. Great at pot lucks as well as great for quick, healthy dinners at home.  I am going to keep going to it for a while longer--as long as I can get pomegranates this winter.

Pomegranate, Quinoa and Hominy Salad
4 cups mixed greens (spinach, arugula, romaine etc.)
1 cup pomegranate arils
1/4 cup pistachios, chopped
1/2 cup white hominy
1 cup cooked red quinoa
1/2 sweet onion, sliced thinly
1/4 cup slivered red cabbage
1 teaspoon olive oil
1/4 cup pomegranate balsamic vinegar
1/4 teaspoon salt
optional: 4 ounces blue cheese, cubed or crumbled
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons pomegranate balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare and place in a serving bowl the greens, pomegranate arils, pistachios, hominy and quinoa. Heat a small non stick sauce pan to medium heat then add the sweet onion slices, red cabbage and 1 teaspoon olive oil. Cook and stir for 4 or 5 minutes. Add vinegar and salt. Continue to cook for another 4 or 5 minutes, stirring frequently, until the vinegar has reduced almost entirely. Set aside to cool slightly.
Prepare the dressing by whisking the ingredients together. Toss the warm onions and cabbage, the blue cheese if using and the dressing with other ingredients just before serving.

Hints: This is a very hearty salad and can easily be used as a main dish, especially if you use the blue cheese. Try feta or fresh mozzarella if you don't like blue cheese. I find white hominy in the canned vegetable section of the supermarket. It comes in yellow too. Cut the onion in half lengthwise and then slice it into slivers. When I took this salad to pot lucks, I kept the dressing and the onion cabbage mixtures separately to transport then mixed together just before serving. I had some pomegranate balsamic vinegar on hand that I purchased from my local grocery store (I also saw it at Trader Joes) but plain balsamic would be just fine. I try to keep some cooked quinoa on hand in the fridge for salads like this one, soups or for crackers etc. Black or brown rice would be a good substitute for the quinoa.

This not only tastes superb but travels well and has beautiful color, (red, green and white) for a winter salad. When I make it with romaine lettuce only, it holds up until the next day for my leftovers lunch.

Three Cheese Pasta Salad

Wow! That was a long break, I've been trying to get back to blogging but LIFE has interfered. However, there was quite a bit of cooking going on and I am going to be sharing some of the best stuff from the past few months, so buckle up!
To start, here is an amazing three cheese pasta salad--you can use up the last of the cherry tomatoes and basil from the garden in this one.

Three Cheese Pasta Salad
3/4 lb Rotini, hot, cooked according to package directions
1/2 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1 clove garlic, smashed and chopped very fine
3/4 teaspoon salt
1/2 teaspoon fresh cracked back pepper
Make dressing in a large bowl. Toss in hot Rotin, cover and let stand for at least 5 minutes.
Prepare the following and stir into the warm pasta all at once.
1/2 cup grated carrot
1 diced yellow bell pepper
1/3 cup roughly chopped artichoke hearts, packed in water
1.3 cup diced celery
1/4 cup finely diced red onion
1/2 cup chopped fresh basil leaves
3 cups halved cherry or grape tomatoes
1/3 to 1/2 cup roughly chopped pistachios
6 ounces string cheese, sliced into 1/4 inch thick rounds
6 ounces diced fresh mozzerella
4 ounces freshly grated Pecorino Romano
Check for seasonings and add salt and/or vinegar if needed. Serve at room temperature. Refrigerate leftovers.

Hints: I salt the water generously when cooking pasta. The hot pasta will absorb the oil and vinegar nicely. It will also cook the garlic slightly, mellowing the raw bite. Measurement of the veggies can be loosely adhered to, or use what you have on hand--zucchini or cucumber, roasted butternut or banana squash, beets or brocolini. This makes a large salad, perfect for taking to a pot luck or buffet. A great salad to make a day ahead.

I got a few really nice complements on this salad (and not one complaint). The pistachios add crunchy, salty goodness to the mix with out breaking down over time. The two types of mozzarella are mild but satisfying. The tomatoes are of course best when sun ripened and juicy. And who doesn't love fresh basil?

Lemon, Cilantro, Jicama Salad/Slaw

Great as a stand alone salad or as a slaw topping on Balsamic Pork sandwiches, this dish assembles in minutes and has fabulous flavor.

Lemon, Cilantro Jicama Salad
1 1/2 cup jicama, 1/4 inch dice

1 cup cucumber, 1/4 inch dice

1 cup celery, 1/4 inch dice
1/2 cup lemon flesh, chop segments w/o membrane
1/3 cup chopped fresh cilantro
1 cup torn red leaf lettuce
Dressing:
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peanut oil (or canola oil)
Place all salad ingredients in a bowl except red leaf lettuce. Whisk dressing ingredients together and toss with salad. Add red leaf lettuce just before serving and toss again.

Hints: The lemon is easy to section (see this post for directions) or you can use a grapefruit spoon to scoop the flesh out. Don't leave the lemon too large. The smaller size dice makes this work well as a sandwich topping. Lime would work here equally well as a substitute for the lemon, as would grapefruit.Without the lettuce, this will hold well over night. Add the lettuce just before serving, or omit it.

Fresh tasting with a crunch--just right for warmer weather that is coming soon.

Broccoli Peanut Salad

Green is THE color tomorrow. Green pancakes or green mint cookies or green pudding are wonderful, (I know that I will have at least one of those,) but I wanted to offer a healthier way to dive into the colored frenzy of the day. (The one day a year I get to wear my shiny green flash eyelashes!) Use green bell pepper and substitute pistachios for the peanuts for a fully VERDANT dish. If you need additional green food ideas check out Broccoli Salad w/ cheese, Spinach Crepes and Arugula Kiwi Salad.

Broccoli Peanut Salad
2 cups chopped broccoli, tough stems discarded
1 cup diced red bell pepper
1/2 cup roughly chopped roasted, salted peanuts
1/3 cup cooked bacon crumbles, about 3 slices, (optional)
1 medium avocado, diced
Place all ingredients except avocado in a bowl and toss with the peanut dressing. Add the avocados and mix gently. Serve at room temperature or chilled.
Peanut Dressing
3 tablespoons peanutbutter
2 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon honey (optional)
Place ingredients in a microwave safe dish and microwave for about 20 seconds. Mix thoroughly with a fork or flat whisk. Pour over salad and toss.

Hints: You can choose not to use the bacon if you want a vegan dish. The best result is, of course, with a perfectly ripe avocado. The dressing options of red pepper flakes and honey will give you a sweeter and hotter result -- which I prefer. This dish can be a light meal on it's own; it is also a great accompanying dish for fish, pork or chicken meals. It holds well and is perhaps even better the next day after chilling overnight. Terrific with a tuna sandwich on rye bread.

The smooth avocado amid the crunchy veggies and peanuts is blissful. The strong broccoli, pepper and bacon flavors require a strongly flavored dressing which is exactly what this peanut butter dressing is. What a great way to get several of your five daily veggie servings!

Broccoli Salad

Winter makes it harder to find great veggies but it is still possible. This salad is wonderful in cold weather-- the bacon, cheese and nuts combined with the cruciferous, arugula and onion makes this crunchy salad rich tasting. Perfect for a winter's evening.

Chopped Broccoli Salad
1 1/2 cups roughly chopped broccoli
1 cup roughly chopped arugula (measure loosely, not packed)
1/2 cup roughly chopped purple cabbage
1/2 cup finely grated Bella Vitano Balsamic Cheese (can use Swiss or even Romano)
1/4 cup pine nuts
4 to 5 slices cooked crisp bacon, cut in pieces
3 tablespoons sliced green onion, green and white parts
1/3 to 1/2 cup of your favorite dressing (see Hints)
Toss all ingredients together and serve.

Hints: This salad can be made ahead and chilled or served at room temperature. I snip the bacon strips into 1/2 inch pieces with kitchen shears over a hot pan and cook until crisp, stirring frequently. That is a trick my old friend Denise taught me years ago and it works beautifully for nearly any recipe calling for "crumbled" bacon. I like to use a slightly sweet dressing which can be as easy as opening a bottle of Ken's Steak House Sweet Vidalia Onion and pouring it on. Or you can use a home made poppy seed, almond or citrus vinaigrette. Or just use ranch if that is what you like.

I buy this cheese at Costco. Great for a lot of dishes or on a cheese platter.

 This salad can be a one dish meal for lunch or a light dinner. It is also great with a chicken dish or roast pork. Leftovers are super the next day, too.

Jicama and Cucumber Salad

Combining cucumbers and fresh sage from my garden with crunchy jicama produced this delightful salad. It really hit the spot--the refreshing spot--we were in need of on the latest 100 plus degree day. Wow! Heat wave summer for sure.

Jicama and Cucumber Salad
3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.

Hints: Peel the jicama, slice it 1/2 inch thick then cut the slices up. I like the cucumbers peeled but you could leave the skins on. A zester and a lime squeezer are both real time savers. Use whatever fresh herb you have available, I chose sage but thyme, oregano, rosemary or mint would be good as well. And lemon verses lime is a viable argument.

I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.

Jicama Salad

Refreshing! That is what this salad is and that is just what we need. Crispy, cool and slightly sweet, jicama is a natural for salads. It plays the starring role here along side juicy pineapple, accented with silky avocado and tangy arugula. The finish is a citrus dressing that packs a bit of bite. The heat is wacky this year and I am spending time outside more than usual. Thus the birth of this salad (with others coming soon).

Jicama Salad
4 to 5 cups jicama, cut into a large julienne
1 cup diced fresh pineapple
1 cup diced avocado
1 cup baby arugula
Dressing:
1 lime, zest and juice
1 clementine, zest and juice
3/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper flakes
1/3 cup canola oil
Peel the jicama and cut into long strips (I used my mandolin but you can do this by hand or with a food processor). Mix the jicama, pineapple, avocado and arugula together in a bowl. Whisk dressing ingredients together and pour over salad. Toss to coat and serve. (If you are not going to serve right away, keep the arugula out and mix it in just before serving.)

Hints: The proportions of the ingredients may be varied if you like. It was my intention that the jicama be the main flavor with the pineapple complimenting. Of course the ideal result is achieved if the pineapple and avocado are perfectly ripe.

I found a beautiful jicama at the grocery store. I had forgotten how good they can be. Tyler was teasing me and telling me that in the area of Mexico where he served a Morman mission, they were called "jimica" pronounced "he-MI-ka". I fell for it for a while. 

Corn and Sweet Pepper Chopped Salad (Salsa, Relish)

What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.

Corn and Sweet Pepper Salad or Salsa or Relish
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!

Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.

Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!   

Quinoa with Charred Kale and Peppers

Quinoa, kale, red peppers, purple onion, black beans all with a splash of lemon vinaigrette is so tasty that the health aspects are almost beside the point. Great served slightly warm, room temperature or chilled. A colorful, dynamic side for any grilled entree or serve as a main dish for lunch.

Quinoa with Charred Kale and Peppers
6 large kale leaves
1 large red bell pepper
1 tablespoon olive oil
1 1/2 cup cooked quinoa
1/2 cup cooked black beans
1/3 cup diced purple onion
Lemon Mustard Vinaigrette
Turn on grill to medium high. Rinse kale and cut red pepper in half lengthwise, remove seeds and ribs. Rub oil on inside and outside of pepper. Drizzle remaining oil on kale. Place red pepper on grill, cut side up. Shut grill cover and cook for 3 minutes. Open grill and turn peppers over. Add kale leaves to grill. Close grill and cook for about 90 seconds. Turn kale and cook another minute. Remove veggies from grill, allowing them to cool enough to handle. In a serving bowl, mix quinoa, beans and onion. Roughly chop kale and red peppers, discarding large tough stems from kale. Add to bowl. Pour vinaigrette over all, toss and serve.

Hints: I don't peel the charred skin off the peppers, their flesh is still fairly firm but you could cook them longer to soften them up if you prefer that texture, in that case I would remove the charred skin. This would be a great time to use smoked salt instead of regular salt in the vinaigrette.

The charred, smokey taste is really great for a grilling party. My favorite thing about summer is all the great produce available. Enjoy yourselves this summer!

Grapefruit and Shrimp Quinoa Salad

This dish was inspired by the delightful Spinach and Shrimp salad at Plates and Palates (a local eatery and cookware shop). Quinoa is becoming a side dish of choice for me and turning leftovers into a main dish lunch comes naturally. This salad is fresh tasting and filling at the same time.

Grapefruit and Shrimp Quinoa Salad
1/2 cup sliced sweet potato (cut 1/8" thick and then quartered)
1 cup cooked quinoa
1/2 cup cooked shrimp
1/4 cup chopped pistachio, plus more for garnish
2/3 cup grapefruit sections
2 tablespoons minced purple onion
1 cup spinach (or arugula or a mix of both)
Cracked pepper
Dressing:
1/4 cup fresh grapefruit juice
1 teaspoon grapefruit zest
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon almond oil (or canola oil)
Heat a small non-stick skillet over medium high heat. Place sliced potatoes into bottom and allow to cook without disturbing for about 2 minutes. Turn pieces over and cook another 2 minutes. There should be some light caramelizing on the slices. Remove form heat and set aside. In a mixing bowl, combine quinoa, shrimp, pistachios and purple onion. In another bowl, combine dressing ingredients and whisk well. Add potatoes to salad. Pour dressing over and toss to mix well. Place greens in serving dishes and top with salad. Garnish with cracked pepper and pistachios. Serves 2 as a main dish.

Hints: Dry roasting the potato works really well, they will have a slight crunch but the starch will have cooked enough to make them palatable. I don't pack the quinoa to measure it for this salad. I used frozen pre-cooked shrimp for convenience but if you have fresh shrimp available, try grilling them prior to using them in this salad. Sectioning a grapefruit is easily done by cutting off the peel and slicing one section out then holding the fruit in your left hand, slice down the left side of the next section to the left and scraping the right side off, allow it to drop into a bowl. Repeat working to the left until all section are removed. Squeeze the pulp remaining in your left hand into the bowl to capture the juice for the dressing. (See this recipe for another salad containing sectioned citrus fruit and this one for another quinoa salad.)

I like all of the food at Plates and Palates. They have a very nice way of doing things. My only complaint is that the salad dressings tend to be heavy on the sugar. But that is OK once in a while. Lovely paninis. Fun shopping for foodies like me. Who wants to go to lunch in Bountiful?

Spinach Strawberry Salad with Strawberry Lime Dressing

More Fruits and Veggies! I'm firmly in the ranks of the devoted. I also want to decrease sodium and refined sugar consumption, yet many of the "classic" recipes for fruit and veggies include a bit too much sugar or salt. Take a spinach and strawberry salad for example. A traditional poppy seed dressing has loads of sugar and salt. My recipe has less of each and an additional pop of protein with some flaked coconut (unsweetened, of course) which, along with the lime, lends this salad a tropical air.

Spinach Strawberry Salad with Strawberry Lime Dressing
4 to 5 cups spinach and arugula mixed greens (see Hints section)
3/4 cup seeded and diced cucumber
1 ripe avocado, diced
1 cup sliced strawberries
1/2 cup flaked coconut, unsweetened
Dressing:
1 lime, zest and juice
1/4 cup almond oil or grape seed oil (or canola oil)
1/4 teaspoon salt
1/2 teaspoon honey
2 tablespoons chopped strawberries
Place washed and dried salad greens in a serving dish. Top with cucumber, avocado, strawberries and coconut. Make dressing by combining ingredients in a blender and blend until smooth. Check for seasonings and add more salt or honey if necessary. Pour dressing over salad and serve. (Or toss dressing with salad if desired.)

Hints: Smaller strawberries are easier to eat and sometimes more flavorful. I use baby spinach and baby arugula in a 3 to 1 ratio, that is what I like but you can use all spinach if you prefer. A Magic Bullet blender is perfect for small batches of salad dressing, but you could use an immersion blender. The  unsweetened coconut I use is from Nutty Guys which I buy at Smiths, but is probably available from other sources.

The bright pink color of this dressing is fun! It is bright and the flavor is exciting. Serve this for Easter--the color will be perfect!

Arugula and Kiwi Salad

Baby arugula is one of my favorite salad greens. The peppery, slightly bitter taste is a perfect foil for citrus vinaigrettes, which are my favorite dressings. The "baby" assures a tender leaf in a size that requires no chopping or tearing, facilitating a quick yet delicate end product. Kiwi has been called a super food--labels like that change over time but it will remain a super tasting food. And of course this was an opportunity to use pine nuts that I couldn't refuse.

Baby Arugula and Kiwi Salad
3 cups baby arugula
1/3 cup pine nuts (toasted or untoasted)
2 large kiwi fruit
Vinaigrette:
1/2 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 cup extra virgin olive oil
2 tablespoons finely grated Balsamic Bellavitano cheese (or Swiss cheese)
Place arugula in a serving bowl. Add pine nuts. Peel and quarter kiwi, then slice quarters into 1/8 inch slices. Add to arugula and nuts. In a separate bowl, zest lime with a micro planer to get 1/2 teaspoon. Squeeze lime to get 3 tablespoons and add to bowl. Add salt and whisk in olive oil. Grate cheese with micro planer and whisk into vinaigrette. Check for seasonings, adding more salt if necessary. Whisk and pour over salad just prior to serving, tossing to coat leaves.

Hints: Buy pre-washed arugula or rinse and use a salad spinner or gently pat dry with a paper towel; the salad will be much better if residual washing water doesn't dilute the vinaigrette. Perfectly ripe kiwi are best. Over ripe ones will be a bit mushy and sweet. Under ripe ones will be too firm and sour. The cheese you choose to use for the dressing is important. Use a firmer cheese, one that will grate easily on a micro planer. The Bellavitano is not too salty and fairly mild with a sweet note because of the balsamic. Swiss or Gruyere are good alternative options, but follow your (cheese) heart and use what you love. I buy the Bellavitano at Costco, it is an American made cheese.

This is a wonderful salad that has pretty intense flavors. I like to serve it with pork tenderloin or chicken but it will stand up wonderfully with steak or roast beef. It also works as a main dish served with soup and a nice, heavy whole grain bread. 

Lettuce Wraps w/ Cauliflower

I've shared some lettuce wraps before, with beef. They are tasty but quite different than the lettuce wraps you get at Oriental food restaurants. Here is an Oriental inspired type I made last week that turned out to be scrumptious. Lots of good for you veggies and a hot sauce you can use for other dishes, too.

Chicken Lettuce Wraps
2 chicken breast halves, raw meat cut into 1/2 inch dice
1/2 teaspoon toasted sesame oil
2 teaspoons plus 2 tablespoons soy sauce
2 tablespoons coconut oil (or peanut oil)
1/4 cup grated carrot
1/4 cup minced onion
1 minced garlic clove
1/4 cup finely diced celery
1/2 cup finely diced red bell pepper
1 cup chopped cauliflower
1/2 cup shredded purple cabbage
2 teaspoons freshly grated ginger root
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
Iceberg lettuce leaves, about 1/2 head
Roasted peanuts
Hot and Sour Sauce (see recipe below)
Pour the toasted sesame oil and 2 teaspoons of soy sauce over chicken. Toss to coat and set aside. Heat a wok or large non-stick skillet over high heat. Add the coconut oil to the pan. When the oil is hot, cook the chicken for 3 minutes, stirring occasionally. Once the chicken has begun to brown slightly, begin adding the veggies. Add the carrots, onions and garlic first. Cook for 2 to 3 minutes, stirring frequently. Then add the celery and bell pepper, cook and stir for another minute. Finally add the cauliflower, cabbage and ginger. Continue cooking, stirring frequently, while in a small bowl you whisk together 2 tablespoons soy sauce, coriander, red pepper flakes and cornstarch. Stir soy sauce mixture into chicken and veggie mixture. Cook and stir for 1 to 2 more minutes, check for seasoning, adding salt or soy sauce if needed. Serve with lettuce leaves, peanuts and hot sauce.

Hints: I used boneless, skinless chicken breasts and that was quick. I diced them while they were partially frozen which made it easier. While I prepared the rest of the ingredients, the meat thawed out all the way. Adding the ingredients at different times will make some of the veggies softer and some crisper, you can alter the order listed to get the veggies you want crisper added at the end. I have started keeping some ginger root in the freezer and love it! It grates so easily with my microplaner. Less fibrous end produce when grated and very fine. It doesn't get soft or mold like it sometimes can in the produce drawer of the fridge.

Hot and Sour Sauce
1/2 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon honey
1 teaspoon hot pepper flakes
1/4 teaspoon cornstarch
Mix all ingredients together in a microwave safe bowl that has a one cup capacity. Heat in microwave for 1 minute or until the cornstarch is cleared. Stir and allow to cool before serving. (This recipe can be doubled.) This sauce could be used as a dipping sauce for pot stickers or chicken skewers etc.

This is a delicious dinner served with some black rice but would also make a great appetizer or snack. Serving the hot sauce on the side allows for everyone at the table to tailor their dinner to their heat tolerance (or lack thereof). Three of us wolfed the lettuce wraps and black rice down lickety split. And we all felt pretty good about it. A healthy dinner is a nice way to end a day or begin an evening.

 

Lamb's Ear Lettuce Salad w/ Blood Oranges

As promised here is my 8 year old granddaughter's recipe. This is so exciting for me-my original post was about my grandfather's cooking and now my granddaughter is cooking! Life spins ever onwards. All of my children can cook--it is just part of our family culture--and a good part. So I assume that most, if not all, of my grandchildren will learn to feed themselves, and others, well.

Lamb’s lettuce salad with Blood oranges

Vogerlsalat mit Blutorangen

Lettuce, lambs ear or watercress type preferred

Blood oranges cut into sections

Orange bell pepper

Lena's Vinaigrette

½ cup olive oil

¼ cup balsamic vinegar

¼ cup white balsamic vinegar

1 Tbsp Dijon mustard

2 Tbsp chopped basil, (frozen if not available fresh)

salt and pepper to taste

liquid sweetener, as desired

Add all ingredients into a shaker, shake well, pour over salad or serve on the side.

Already Lena is using her imagination to create great food. She is receiving great training (way to go Amy and Claus!) and loves to help--most of the time. I can hardly wait to cook with her again!

Variations w/ Cilantro Pesto

When it comes to a dining experience, themes work out very well. It helps to plan a meal around a theme, something that connects the dishes to each other so that they compliment or contrast each other in a way that enhances each. Usually, I will choose a flavor profile/ progression or a single ingredient that can move through out the meal as a unifying element. The connections can be textural or visual as well. A good example is this pesto that my daughter Sophie made and brought to me. A beautiful green cilantro creation that we served as is over pork medallions and then incorporated into a vinaigrette for the salad.

Cilantro Pesto Vinaigrette
1/2 cup Cilantro Pesto (recipe follows)
1/3 cup white balsamic vinegar
1 teaspoon orange zest
3 tablespoons orange juice
1/4 teaspoon kosher salt
Whisk all ingredients together and toss with chopped romaine lettuce, avocado chunks, orange sections and diced red bell peppers.

Lime Cilantro Pesto
1/3 cup pepitas
1/3 cup extra virgin olive oil
2 limes, zest and juice
2 cloves garlic
3 cups cilantro (leaves and small stems)
1/3 cup Parmesan or Romano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon (or to taste) hot pepper sauce
Heat a small pan over medium high heat. Add the pepitas to the pan and toast for 2 to 3 minutes, shaking or stirring often to prevent burning. Place pepitas in a food processor bowl. Add remaining ingredients and pulse several times to rough chop pesto. Then run the processor on a steady setting for 20 to 30 seconds. Serve with pasta, poultry, meat or fish dishes. Or as a condiment for sandwiches, fries, etc. Store in an air tight container in the refrigerator.  

Hints: Wonderful way to celebrate cilantro! Sophie served it for lunch on pasta and then brought over what was left, which we used as a sauce for pork and in the salad dressing. There are several other ways we thought of using it but it was gone! Make sure the cilantro is washed but not too wet, a salad spinner would be useful here, but paper towels will work. Sophie used the Parmesan and it was wonderful but Romano would be great, too. Use as much hot pepper sauce as you like remembering that you can always add more but can't take any out once it is in. Add more white balsamic if you like a tangier vinaigrette or more orange juice if you like a sweeter version. To complete the theme here, one could use the lime as the star ingredient in dessert. Themes are nice, huh? Click here for another pesto recipe you may enjoy.

Thanks Sophie! Great stuff and a fine evening. I love cooking for my family and I love cooking with them even more. Nice fresh ingredients, using what is on hand, whipping up a creative meal, enjoying dinner with loved ones, sharing stories and laughing--those are some awfully good times.

Apple Spinach Salad w/ Orange Ginger Dressing

So...it snowed. Lots and lots. I still love the soups and stews that feel particularly right this time of year however, a bit of verdant glory on a dinner plate can brighten your outlook. This salad was inspired by 4 year old Stella. She told me what to cook for her birthday dinner and apple salad with orange dressing was part of her instructions. She didn't end up eating any salad but it got good reviews from the over 4 crowd. (Stella liked the cake and ice cream best.)

Apple Spinach Salad
4 cups baby spinach and arugula, or other greens
1 medium red bell pepper
1 large stalk celery
2 small (or one large) Granny Smith apples
2 to 3 ounces feta cheese
Orange Ginger Dressing:
1 small orange
2 tablespoons apple cider vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
1/2 teaspoon freshly grated ginger root, (or more to taste)
1/3 cup grape seed or almond oil
Place the greens in a large bowl. Cut the red pepper into about 1/4 inch dice. Add to the bowl. Slice the celery into thin slices on the diagonal and add to the bowl. Make the dressing by zesting the orange into a mixing bowl. Squeeze the juice on top of the zest. Add the vinegar, salt, soy sauce and ginger. Whisk in the oil and then set aside. When ready to serve, shred the unpeeled apples with the largest size holes on your grater, making sure to stop before you reach the seeds. Add shredded apple to the salad. Crumble the feta on top. Whisk the dressing again and immediately pour over the salad, toss well and transfer to a serving bowl.

Hints:
I buy the pre-washed bag of baby spinach and arugula mix that is at my local grocery store. All arugula tends to be too strong and all spinach too mild. But choose what you like most. Toasted or candied walnuts would be a great addition to this mix. This dressing is a good on many other salad combos, it is a simpler version of this one from a previous post. The apple shreds tend to mess up the tossing bowl, that is why I recommend a fresh serving bowl. I try to be sure to discard any of the seeds and trim down the inner ribs when I prepare the bell peppers. 

A hint of citrus, a bit of green, a slight crunch and we are coaxed back to our good spirits in a healthy, wholesome way. We are so fortunate to be able to procure nice produce this time of year. Eating local is great but every so often taking advantage of modern life is great as well.

Kale, Spinach and Pomegranate Salad

Edible jewelry! Pomegranate arils look like little rubies, just beautiful. My friend told me she liked the "pop" you get when you bite into them. And of course the burst of flavor: sweet and tart and juicy. My cache of these delectable gems is running low for this year. (I may have to run out and get some more! Obscure reference to the lyrics of "How the Grinch Stole Christmas".) Just like jewelry with a lovely outfit, this side salad acts as an accessory to the main pieces of a meal, the "bling" as it were.

Kale, Spinach and Pomegranate Salad
2 cups chopped kale, tough stems removed
2 cups chopped fresh baby spinach
1 cup pomegranate arils
1/2 cup slivered purple onion
Dressing:
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/3 cup walnut, almond or canola oil
Mix salad ingredients together in a serving bowl. In a separate bowl, mix dressing ingredients except the oil together then whisk in the oil. Check for seasoning and add salt if necessary. Pour over salad and serve.

Hints: See this post for an easy way to remove the arils. Chop the kale quite small and the spinach a little bigger. The onion works best if it is quite thinly sliced. You can easily add some grilled salmon or feta cheese to make the salad more substantial for a main dish. Using a blender for the dressing is a good way to go with this recipe.

Between the kale, spinach, pomegranate and orange juice, this salad is loaded with vitamins, minerals and antioxidants. Eating healthily is a great goal and enjoying it is tremendously important to reaching that goal. Find ways that you enjoy health promoting foods, work at incorporating more of them into your diet. And then don't forget to get some exercise!

Cranbery Carrot Slaw

I am all about using what is on hand when cooking. As long as you have great ingredients, it is hard to go wrong. This salad uses ingredients I had on hand after making Cranberry Carrot Cake last weekend. You choose the dressing you like best (and have the ingredients for). This is a great make ahead salad for a special dinner or party; and the color is fabulous for a buffet.

Cranberry Carrot Slaw
1 cup cranberries
1 1/2 cup finely shredded carrots
1/4 cup pepitas (raw small green pumpkin seeds)
4 to 5 tablespoons vinaigrette dressing*
Kale or leaf lettuce for serving
Rinse cranberries, discarding any that are soft or brown. Place in a food processor and pulse 5 or 6 times. Mix cranberries, carrots and pepitas. Toss with dressing and serve. Keeps well in overnight in the fridge.
Vinaigrette suggestions: Cocoa Orange (1/2 recipe), Balsamic Mustard, or Lemon.

Hints: I peel the carrots before shredding but that is not necessary if you scrub them well. Unlike typical lettuce salads, this one will meld flavors as it ages yet not wilt and die. Nothing worse than a dead salad. Chopping the cranberries by hand or with a slap chop works just fine. You could easily substitute pistachios or sunflower seeds for the pepitas. Pepitas are typically used in Mexican dishes.

I like having some very healthy options at a buffet. Of course the decadent dessert section is desirable, but off-setting that by serving several healthy dishes is almost mandatory for great hosting. Fresh, bright ingredients offer delicious opportunities to Wow without the Woe.