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!

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!

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!

Fruit Salad with Rosemary Citrus Dressing

This is a variation of Honey Lime Ginger Dressing which is what I usually use on fruit salad. This day I was craving rosemary and had some lovely fruit to use so Rosemary Citrus Dressing was born. I hope you enjoy--

Rosemary Citrus Dressing
2 tablespoons honey
2 teaspoons minced fresh rosemary
1 clementine, zest and juice
Place honey and rosemary in a microwave safe dish. Heat on full power for 20 seconds. Remove and allow to cool for several minutes. Stir in the zest and juice of the clementine. Pour over 5 to 6 cups of cut up fruit.

Hints: I used about a cup each of kiwi, blueberry, strawberry, mango, pineapple and red grapes. The flavor will go with nearly any fruit you have on hand. Allowing the honey to cool gives the rosemary time to infuse the honey with flavor. (You could quadruple these amounts, add some sparkling water and have a killer rosemary citrus beverage similar to this Lemonade recipe.)

With the idea of incorporating more fruits and veggies into ones diet, comes the challenge of maintaining the health benefits of the produce. A bit of honey with some flavorful component is a fine way to do just that. Ginger or rosemary or mint or vanilla bean--pick your favorite and go for it. Let me know if you stumble across a terrific idea we could all use.

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. 

Quinoa and Pinapple Salad

Fresh pineapple is a treat around here. Savoring every bit is not difficult because it is eaten with gusto. If there happens to be a little left over, this salad is a super way to use it. Healthy quinoa, lovely mandarins and sweet, chewy dates all tossed in a lightly sweet dressing. It's a keeper.

Quinoa and Pineapple Salad
2 cups cooked quinoa
1 cup finely diced fresh pineapple
3 mandarin oranges, peeled
1/3 cup sliced dates
Dressing:
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon grated ginger root
1/4 teaspoon vanilla salt (or kosher salt)
2 tablespoons grape seed oil or other vegetable oil
2 tablespoons finely grated Bella Vatino Balsamic cheese (or Swiss cheese)
Place the quinoa in a serving bowl. Add the pineapple. Cut the orange segments in half and add to bowl. Add the dates. Whisk dressing ingredients together in a small bowl and pour over salad. Toss to coat.

Hints: Use quinoa cooked in plain water not stock. Have the pineapple in about 1/8 inch dice. Juicier mandarins are better. Vanilla salt can be made by splitting a vanilla bean and placing it in a jar with kosher salt for several days. It is lovely on salted caramel dishes. Taste the dressing and add more lime juice if you like. Or Salt. Or anything else. I buy the cheese at Costco.

This is a very refreshing salad and gives a hint of Spring. I served it with Braised Pork and Scallop Potatoes and Carrots.

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!

Sundried Tomato Vinaigrette

This thick salad dressing works just as well as a marinade. I rubbed it on a flank steak, let it sit for 1/2 hour before cooking and then served more as a sauce for the steak. It would also work with chicken or as a condiment for a beautiful panini.

Sundried Tomato Vinaigrette
1/4 cup oil packed sundried tomatoes, at room temperature
1 tablespoon pinenuts
1 small green onion
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a blender container. Blend until thoroughly combined and smooth. Serve over mixed greens and veggies.

Hints: Add extra oil and vinegar if the dressing is too thick for your taste. Use the best olive oil you have for this recipe. A clove of garlic would be a good addition to the recipe.

I like to have things like this in my fridge. Versatility is key when you want to create a delicious meal with what you have on hand. Utilizing flavors that are appealing to you in an unusual way or with different complementing flavors is an easy way to experiment. A new masterpiece may be moments away!      

Southwest Chopped Chicken Salad

Time for another quick fix dinner idea. For those days you need something quick but really want to avoid take out or fast food. You know you should be eating healthy and getting more vegetables in your diet--this main dish salad is just what you need. And as always, make substitutions based on what you have on hand. Chop chop!

Southwest Chopped Chicken Salad
2 boneless, skinless chicken breast halves (or use thighs)
1 tablespoon canola oil (or other cooking oil)
1/2 teaspoon each cumin, coriander, chili powder, salt and black pepper
1/3 cup frozen corn kernals
1/4 cup diced purple onion
1/2 cup chopped red bell pepper
1/2 cup cooked black beans, canned or home made
6 cups mixed greens or chopped Romain lettuce (or a combination of both)
1 ripe avocado
1/2 cup shredded Jack cheese (optional)
Dressing:
1/2 cup salsa (try these recipes or use your favorite commercial brand)
2 tablespoons lime juice
1 teaspoon salt
1/4 cup canola oil
Cut chicken into 1/2 strips across the grain and cut the strips in half. Heat a large nonstick skillet over medium high heat. Pour 1 tablespoon oil into pan and allow to heat for a 30 seconds. Add chicken to pan in a single layer. Mix together the cumin, coriander, chili powder, salt and pepper. Sprinkle 1/2 of the mixture over chicken. Continue to cook undisturbed until the edges of the chicken begin to turn opaque and the bottom is browned. Turn chicken over and sprinkle with the remaining herb and salt mixture. Continue to cook chicken until it is browned and cooked through. Remove to a cutting board. Add corn to hot pan and cook without stirring for 1 minute. Toss or stir and cook another 2 minutes. Add onion and red pepper and cook another 3 or 4 minutes, stirring occasionally. Rinse black beans in a colander. When veggies are cooked, place on top of beans and allow to cool slightly while roughly chopping the greens and whisking the dressing ingredients together. Place greens in a large serving bowl. Chop chicken into smaller pieces and place on greens. Sprinkle the beans and veggies over the chicken. Peel and dice the avocado and put it over the veggies. Test dressing for seasonings, adding more lime juice, salt, pepper, cumin or coriander if desired. Spoon the dressing over the salad and serve. Pass cheese at the table if desired.

Hints: This salad can come together very quickly, about 10 minutes if you have everything assembled. I cut one chicken breast and then start heating the pan while I cut the second one. Start the browning and sprinkle on the herbs and salt. Chop and dice the pepper and onion while the chicken is browning. Turn the chicken, rinse the beans, then get the serving bowl out and begin the lettuce prep. Begin cooking the corn and whisk up the dressing. Add the peppers and onions and prep the avocado and grate the cheese. You'll be sitting down to dinner in a jiffy. Bonus: it will taste like you spent hours -- which technically you may have if you cooked your own beans, boned your own chicken or use corn you froze and salsa you made. Assembling ingredients can be super fast if you have set yourself up for it.

I like to eat out at good restaurants but I have been making a concerted effort to cook at home instead of "picking something up" at a fast food place or a deli. Sometimes that means quick cooking but I still try to limit relying on convenience items, preferring to use whole, fresh ingredients whenever I can. My health and budget have both shown improvement! Win win!

Black Beans, Black Rice and Pomegranate Salad

Deep and Dark. Love this salad for Halloween or Thanksgiving! Dramatic looking black and red...loaded up with antioxidants and chock full of flavor, it is a rift on the old rice and beans combo that you find in many food cultures around the world. I created this one especially for Halloween but I am sure I will be serving it all pomegranate season long. (Thanks to Craig for the BOX of pomegranates! I'm putting them to good use.)

Deep Dark Salad
1 1/2 cups cooked black rice or Coconut Black Rice, or Cilantro Lime Black Rice
1 1/2 cups cooked black beans (canned is fine, home cooked is better)
1 1/2 cups pomegranate arils
1/3 cup finely diced purple onion
1 ripe avocado for garnish
Dressing:
1/3 cup orange or clementine juice
2 teaspoons balsamic vinegar
2 teaspoons cocoa powder
1 1/2 teaspoons salt
2 teaspoons honey
1/4 cup almond oil (or vegetable oil)
Mix rice, beans, pomegranate and onion together in a serving bowl. Blend all the dressing ingredients except oil in a small bowl.Heat for 15 seconds or so in a microwave or warm in a hot water bath. Whisk in the oil and pour over the salad. Toss thoroughly and garnish with avocado when ready to serve. Good served at room temperature or chilled. The flavors will meld more if allowed to sit for at least an hour.

Hints: It took me a few tries to get the right balance of flavors in the dressing. The rice and beans are solid enough flavors to stand up to the cocoa powder.  However, if you are scared, you can leave the cocoa powder out and it will be a citrus dressing and that may make some of you more comfortable. This dressing would be good on different salads, like a spinach and pear with pecans or Romain with apples and feta. I have also used lime juice instead of orange and found it needed another teaspoon of honey that way. See my post Pomegranate Sauce for a good way to work over a pomegranate. One medium pomegranate will yield about 1 1/2 cups of arils.

This may take a leap of faith but I think you will really, really enjoy this salad. It works as a side dish with pork or turkey cutlets, or a main dish salad served over a bed of mixed greens, add some fresh mozzarella or chopped nuts if you want to up the protein level. My family was split on this recipe the first time I made it and so I did some tweaking for this blog version. I really appreciate their willingness to go along with all my culinary experimenting and their great feedback on what works and what needs work. Thanks team!

Quinoa Salad w/ Arugula

A great idea for quinoa. Turn it into meal with a few veggies, nuts and lemony, herbed dressing. Serve hot or cold.

Quinoa Salad
2 cups cooked quinoa, hot or chilled
1 avocado, diced
1 nectarine, diced
1 cup mukimame (shelled cooked soybeans)
1 cup diced cucumber
1/2 cup chopped pistachios
3 cups arugula
Optional: 1 cup chopped cooked chicken or 4 ounces crumbled feta cheese
Dressing:
1/2 lemon, zest and juice
2 teaspoons each minced parsley and chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon almond extract
3 tablespoons almond oil
Mix all salad ingredients together, except arugula and chicken or cheese. Whisk dressing ingredients together and stir into quinoa mixture. Serve quinoa on a bed of arugula, topped with chicken or feta if desired. Serves 4 to 6 as a main course.

Hints: Thaw frozen mukimame by running water over it. I don't peel the nectarine but I do the cucumber. Spinach could be substituted for the arugula. This is a good vegan dish if you leave the chicken or cheese out because quinoa is quite high in protein. It is also gluten free if that is important to you. Without the cheese, it is dairy free as well.

I am learning to prepare quinoa in ways that we enjoy. New foods that are introduced into our lives are new opportunities to be creative. Some seem to be natural and we feel badly about all the years we lived without them. Others need some time to assimilate into our menus but turn out to be worth the effort. And some just never make the cut for one reason or another. I hope quinoa works out for you.    

Kale and Tomato Salad

A change of seasons salad. The nights are getting cooler and the days shorter. Here is a super healthy way to use fall produce. Kale is the newest "super food" or so I've been told.

Kale and Tomato Salad
2 cups torn kale, tough stems removed
1 red pepper cut in strips
1/4 cup sliced green onions
1/2 cup fresh mozzarella pearls
1 cup cherry or grape tomatoes, halved
1/4 cup chopped pistachios
Dressing:
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
4 tablespoons extra virgin olive oil
Layer salad ingredients in order given, reserving the pistachios. Whisk dressing ingredients together and dress salad. Allow to sit for 15 minutes or more. Top with chopped nuts and serve.

Hints: Kale will not wilt quickly with the dressing on like other greens might. Fresh mozz pearls could be replaced with diced fresh mozz, and the tomatoes could be diced Roma instead of cherry. Use fresh basil instead of the rosemary if you like. This dressing goes well on many different combinations of greens or can be used as a marinade. 

Kale apparently has loads of vitamin A and C as well as a boatload of antioxidents and fiber. Bottoms up! I know we are trying to eat healthier and I suppose you all are, too.

Occidently Oriental

Not Oriental food exactly, but a good Occidental (Western) riff-

Oriental Chicken Salad
4 chicken thighs, roasted w salt and pepper
4 cups shredded Romaine lettuce
1 cup celery slices
1/2 cup diced red bell pepper
1/2 cup carrot curls
1/2 cup snow peas or cooked, shelled soy beans
1/4 cup clementine sections
1/4 cup bamboo shoots and/or water chestnuts
3 tablespoons sliced almonds
1 inch bundle rice stick noodles
Oil for frying
Dressing:
1/2 teaspoon freshly grated ginger
1/2 teaspoon orange zest
1 1/2 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce (gluten free if desired)
1 teaspoon honey
1/2 teaspoon toasted sesame oil
2 tablespoons almond oil
1 teaspoon instant clear gel (optional)
Remove meat from chicken thighs and chop roughly. Mix produce together with chicken in a serving bowl. Heat oil to about 350 degrees. Drop portions of the rice noodles into hot oil and remove as soon as they have puffed up. Drain on a paper towel. Whisk dressing ingredients together and toss with salad and almonds. Top with fried noodles and serve.

Hints: Use chicken breast if you like. Roasting with the skin and bones will yield a more flavorful result. Any left over chicken or turkey will work great. Make carrot curls by pulling a vegetable peeler lengthwise down a whole carrot. Using canned mandarin oranges is an option instead of the clementine sections.  For sure you should use the ingredients you have on hand, omit or add veggies you desire and change the rice noodles to canned chow mien noodles if that is more convenient or desirable to you and your family. The instant clear gel is a modified corn starch and is available at health food stores. It serves as a thickener and will not change the flavor at all. Once the salad is dressed, it will begin to wilt, so serve immediately.

I love ordering these type of salads when I eat out. Making something at home that you love to order when you eat out is really nice. You save money and feel so competent at the same time!

Nutted Cheese!

Toasted Goat Cheese Salad
6 to 8 ounces fresh goat cheese
1/4 cup roughly chopped hazelnuts
1/4 cup roughly chopped walnuts
1/2 teaspoon coarsely ground pepper
4 to 5 cups salad greens (baby greens with herbs)
1/2 red bell pepper, chopped
1 small carrot, peeled and grated
1/4 lb. blanched asparagus, chilled, cut in 1 inch pieces
1 recipe of Lemon Vinaigrette (see below)
Dice chilled goat cheese into 1 inch cubes. Mix nuts and pepper in a dish. Heat a medium size skillet over medium high heat. When skillet is hot, dredge each cube in the nut mixture on all sides. You will need to push the nuts into the cheese firmly. Drop each cube into the hot pan and sear on each side until the nuts are toasted but not blackened. Toast 5 or 6 cubes at a time. Set aside and keep warm. Mix salad veggies and dress with vinaigrette. Place on a serving plate and top with nut crusted cheese cubes. Serve immediately. Makes 4 servings.

Lemon Vinaigrette
4 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons walnut oil
Mix juice, zest, salt and sugar in a small bowl. Whisk in walnut oil. Whisk just before pouring dressing over salad. (You can add 1 to 2 teaspoons fresh chopped herbs such as parsley, basil, rosemary or sage to this dressing.)

Hints: Don't dress the salad until ready to serve or the lettuce will wilt. I haven't tried this with any other type of cheese but it should work. Experiment and let me know!


I first had a salad like this at Panoptikum, a wonderful restaurant in Eberschwang, Austria. If you are ever close, it is worth a visit. Very cool place with very good food.

Winter Orange Salad; Cucumber Dill Salad

Sorry about the hiatus -- Christmas was very busy this year and I didn't cook all that much. But I am getting in the swing of things again. The first salad recipe I made up because I wanted to use some lovely oranges I had on hand, and needed a light tasting accompaniment to a buffalo meat loaf I was serving. It turned out great. The second salad is my version of a staple from Austria via my son-in-law. Both salads are light and refreshing, fast and easy.

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 Winter Orange Salad

3 cups orange sections

½ cup cranberries

2 large stalks celery

2 medium kiwis

Vinaigrette:

¼ cup fresh lemon juice

¼ teaspoon grated ginger root

¼ to ½ teaspoon sea salt

½ teaspoon sugar

dash ground red pepper

2 tablespoons grape seed oil

Place orange sections into a serving bowl. Clean cranberries, chop roughly and add to oranges. Dice celery into ¼ inch pieces and add to salad. Peel and slice kiwi then cut slices into fourths and add as well. Make dressing by combining all ingredients except for oil and stirring well. Then whisk in oil. Pour over orange mixture and stir to distribute.

Hints: Sectioning citrus fruit is easiest if you first cut off the peel with a sharp knife then hold the fruit in your left and slice next to the membrane on the right of one section. Then take the knife and slice down the left side and allow to drop into bowl. Turning the fruit to the right, slice through the left side of next section and scrape the right side free in one motion allowing it to drop into the bowl. Continue with remaining sections. It is a fairly fast process once you get the hang of it. Check the salt and sugar levels of the vinaigrette to suit your taste. I wanted a savory flavor for this salad rather than a sweet one.

Cucumber Salad

1 English cucumber

1/2 teaspoon kosher or sea salt

1/8 cup sour cream

1/4 cup plain yogurt

1 teaspoon dry dill

Slice cucumbers thinly, peeled or unpeeled. Place in a colander and sprinkle with salt. Toss lightly. Allow to drain for about 10 minutes. Mix sour cream, yogurt and dill in bottom of a serving bowl. Add drained cucumbers and toss to coat.

Hints: Hot house cukes are ok but garden fresh cukes are better. Fresh dill is also nice. I use low fat sour cream and fat free yogurt. I like the cucumbers better if I slice them really thin--almost shaved rather than sliced--the photo is of a time they were not so thin. Other options include adding thinly sliced scallions or onions; garlic and/or lemon juice and zest; thin red bell pepper slices. You can make the salad creamier by doubling the dressing ingredients. Another possibility is dicing the cucumber rather than slicing. I have also made it with julienned cukes and that is nice for some presentations.

I feel the need to lighten up my meals this time of year, after the rich holiday foods and these two salads are perfect for that. A happy and healthy new year to you all.