Based on this recipe…
Here’s my spin…
- honey crisp apple
- pumpkin seeds
- sesame seeds
- pomegranate seeds
- dried cherries
- romaine lettuce
- apple cider vinegar
- pomegranate juice
- lemon juice
- orange juice
- salt & pepper
- plain greek yogurt
- a little mayo
- dash of Worcestershire
Summer births beauty and freshness and joy.
And today, those things are in the form of a salad. Simply put: try it.
- 1 large ripe peach, sliced
- 2-3 oz fresh mozzarella, sliced
- green & purple basil (approx 4 leaves, julienned)
- handful cherry tomatoes, sliced in half
- 1 tsp honey
- 1/3-1/2 c. balsamic vinegar (reduced following this process)
- Coarse salt & freshly ground pepper to taste
Reduce balsamic vinegar.
Slice & arrange the mozzarella, peach, and tomatoes. Drizzle with the balsamic reduction & honey. Top with fresh basil. Season with salt & pepper. Enjoy!
I think my favorite thing about this dish is that it looks pretty 🙂 I’m a big fan of food that is beautiful to eat and tastes yummy. This dish fits BOTH bills 🙂
Now Steve… he’s is not a huge quinoa fan. He tolerates it…but he doesn’t love it. I’ve told him since we have to go Gfree, that he’s going to have to learn to love it…or at least love it enough to eat it weekly!
This salad was really good though. Refreshing. BUT, it absolutely NEEDS the mango. If you can’t buy really sweet/ripe mango, skip this salad. Or add in a sweeter dressing… or another comparably sweet fruit. You really need to have something sweet in here in order for it to fly. I personally also feel that it needs the avocado~ but I’m a huge avocado fan 🙂
I especially liked the red couscous~ perhaps better than the regular quinoa. It was more mild, maybe?
- 1. 5 c. red couscous, dry
- 1 large mango, diced
- 2 green onions, diced
- 4 grape tomatoes, cut into 8ths
- 1.5 large avocados, diced
- 1 can organic black beans, drained & rinsed
- 1/2 bunch cilantro minced
- 2 limes, juiced
- 1 tsp honey
- 1/2 tsp cumin
- 1/2 tsp chipotle pepper seasoning
- salt & pepper to taste
Prepare the couscous according to package directions. Chill.
Then add in all of the ingredients to the quinoa up through the cilantro.
In a separate bowl, mix the lime juice, honey, and seasonings. Feel free to add more sweetness if you wish. Toss together and enjoy.
This would be GREAT with some red onion or even a minced jalapeno…yum!
There are two things you can not “skimp” on in this recipe…the BACON and the DRESSING. Otherwise, feel free to modify as you so choose 🙂
- 1 head romaine lettuce
- 1/2 lb bacon, fried, chilled, and broken into pieces
- 1 can organic chick peas, drained & rinsed
- handful organic cherry or grape tomatoes
- 1/2 bunch of organic cilantro, finely minced
- 3/4 c. organic frozen corn, fried in a pan (no oil/butter) until slightly browned, chilled
- 1 organic avocado, diced
- 1 oz feta cheese
- 1 organic avocado
- 2 Tbsp mayo
- 1 Tbsp sour cream
- 2 limes, juiced
- Salt & pepper to taste
- *May need to add a bit of water to thin out
Refreshing. That is one word that comes to mind when eating this salad.
I was able to use (the one) head of cabbage that survived the bugs in my garden 🙂
This recipe came from cooking light and was a Mark Bittman original.
Essentially you make a vinaigrette using equal parts oil & lime juice (1/4 c. each), 2 tsp honey, 2 Tbsp water, 1 large jalapeno (or 2 small ones) seeded and minced, 1/4 c. red onion minced, 1 bunch cilantro minced, and salt & pepper to taste. I let this chill out together while I diced up the other veggies. I decided to put the red onions in the dressing b/c I don’t really love the taste of raw onions 🙂
Then you chop up the cabbage (approx 3 c.) and peel and dice 2 large (or 3 moderate size) sweet potatoes. Instead of using the “real” grill as suggested in the regular recipe, I tossed the potatoes in a bit of olive oil and then tossed them onto the indoor cuisinart panini press/grill (with the top pressed down as if I were making a panini). Alternately, you could roast them in the oven.
Toss about 1/4 c. sesame seeds (I didn’t use pumpkin and I didn’t toast them.. though, they would probably be better that way!), the cabbage, and the sweet potatoes into the dressing mixture and serve immediately. SO good!
Here’s the link!
When we lived in Norway, there was this soup. Oh, the soup. It was amazing. It was a fish soup (ok, I know I lost some of you here)….that was so creamy and had an undertone of sweetness (orange juice!) to it. Anyway, the reason I bring this up is b/c I’m pretty sure it was the first time I ever at a rutabaga.
Don’t get me wrong, I had heard about rutabagas before…I’d just never actually purchased one at the store and attempted to cook it. Big mistake. I missed out for nearly 3 decades (at the time…cough cough).
I eventually made the soup at home after returning to ATX and was successfully able to navigate the rutabaga!! YAY!
Enter this recipe. I was searching for something to make with Farro (or wheat berries)…which incidentally, I just learned are very similar (but not the exact same). They come from different types of wheat plants…one grown in colder weather states and one in warmer. But I digress.
I happened up on this recipe and knew I had to give it a whirl.
As far as the veggies were concerned, I included: carrots, butternut squash, celery, parsnips, & onions…. no rutabagas. Sad. The recipe called for them, but the store was out that day!!!
I followed this recipe and added in the thyme, olive oil & a splash of vinegar. OH so good! The idea of root veggies seemed a bit out of season but the dish hit the spot nonetheless!
It was a day of “salads”… the best kind of salads 🙂
Yesterday I made a few dishes including these two beauties.
Pioneer Woman’s Creamy Lemon Basil Potato Salad (boiled & cooled potatoes, 1/2 c. mayo, 2 lemons, a few TBSP olive oil, TBSP pesto, basil, S&P). I skipped the pine nuts ($$$$!!!!)
And then I created a healthy and fresh stuffed tomato tuna salad:
- 1 container fage 2% greek yogurt
- 2 cans tuna, in water, drained
- 1 tsp fresh dill, minced
- 3 chives, minced
- 3 stalks celery minced
- juice of 1/2 lemon
- salt & pepper
- topped with feta & basil (and possibly olives next time!!)
- 4 tomatoes (with the pulp scrapped out of the center)
Mix all ingredient (except tomatoes), chill & serve in the tomatoes.
Refreshing & healthy 🙂