All Green Salad with Citrus Vinaigrette
What's not to love about the color green? This is one of my favorite colors and it goes with everything and evokes springtime.
This recipe gives new meaning to a green salad and it is good for you too!
For the Vinaigrette:
2 Tbsp. chopped SHALLOTS
2 Tbsp. RED WINE VINEGAR
1/2 tsp. GRATED LEMON ZEST
1 Tbsp. LEMON JUICE
1 Tbsp. ORANGE JUICE
2 tsp. HONEY
1/3 c. EXTRA-VIRGIN OLIVE OIL
SALT and freshly ground PEPPER
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice and honey in a medium bowl until combined.
Add oil in a steady stream, whisking constantly until combined.
Season with salt and pepper and set aside.
For the Salad:
ROMAINE LETTUCE, roughly chopped
ENGLISH CUCUMBER, halved lengthwise, peeled or unpeeled, and thinly sliced
AVOCADO, cut into cubes or slices
BASIL LEAVES, torn
Freshly ground PEPPER
Microwave fresh asparagus with just a splash of water until it is just crisp tender.
Do the same with fresh green beans.
When each is done, plunge into ice water to stop the cooking and then drain and dry the veggies.
Combine all veggies in a bowl. Drizzle with some of the vinaigrette and gently toss.
Season with freshly ground pepper.
Salmon Niçoise Salad
This original recipe appeared in Epicurious by Claire Saffitz.
I made some adjustments based on the ingredients I had on hand and personal preference.
8 ounces small Yukon Gold potatoes
4 ounces green beans, trimmed
6 large eggs, room temperature
1 pound frozen skinless salmon fillets, thawed
4 cups salad greens (I used romaine)
1/4 cup mixed olives, pitted if desired
1/4 cup drained capers, patted dry
Place potatoes in a medium saucepan and add cold water to cover by 1".
Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes.
Drain and transfer potatoes to a plate with a slotted spoon.
Return water to a boil and cook green beans in the same saucepan until crisp-tender, about 2 minutes.
Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes.
Transfer to paper towels and pat dry.
Place eggs in a pot covered with cold water. Bring to a boil and cover and simmer eggs for about 8 minutes.
Transfer to a bowl of cold water. When cold, peel eggs and set aside.
Sprinkle salmon fillets with salt and smoked paprika and sautée in olive oil for a couple minutes on each side, until cooked through.
Toss the salad greens with the dressing.
Plate salad greens and top with potatoes (quartered), eggs (halved or sliced), green beans, salmon, olives, and capers.
Drizzle additional dressing over the salads
For the salad dressing:
4 anchovy fillets packed in oil
1 tablespoon whole grain Dijon mustard
1/2 teaspoon sugar
1 lemon, juiced
1/2 medium shallot, finely chopped
1/4 cup olive oil
Using a fork, mash the anchovies, mustard, and sugar in a small bowl to form a coarse paste.
Add juice from the lemon. Whisk in shallot.
Slowly whisk in the 1/4 cup olive oil.
I served the salad with small grilled cheese sandwiches made out of multigrain bread and Pepper Jack Cheese.
Vegetarian Tortilla Stack
You may roll these as for enchiladas or you may stack these, but either way they are delicious, filling and satisfying!
You will not miss the meat... and they are good for you!
You can also use the filling to make quesadillas or to fill an omelet or serve the filling with a fried egg on top.
Or... how about a tortilla stack with a fried egg on top?
So many variations are possible!
1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
1 1/2 tablespoons olive oil, divided
12 corn or flour tortillas (6 inches each)
1 medium onion, diced
1 1/2 tablespoons dark chili powder
1/2 tablespoon chipotle powder (optional)
1 teaspoon ground cumin
1 cup roasted or thawed frozen corn
1 cup roasted red peppers, chopped
1 can (15 ounces) low-sodium black beans, rinsed and drained
2 cups COOKED shortgrain brown rice
1 can (8 ounces) enchilada sauce
1 cup (or more) shredded pepper Jack cheese, divided
1 avocado, sliced or diced
1 scallion, chopped
6 sprigs fresh cilantro and chopped cilantro
Sour Cream, if desired
Heat oven to 375°F.
In a bowl, toss the sweet potatoes in 1 tablespoon oil; spread on a baking sheet.
Bake until potatoes are soft and browned, stirring occasionally for 20 to 25 minutes.
Wrap tortillas in foil; bake 10 minutes.
When sweet potatoes are done, turn down oven temperature to 300 degrees.
In a large pan over medium heat, heat remaining 1/2 tablespoon oil.
Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes.
Add corn, peppers and black beans; cook 5 minutes. **Set aside half of corn mixture.
Add potatoes, rice and enchilada sauce to corn mixture in the pan; cook 6 minutes.
Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas.
Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes or until cheese is melted.
Garnish with avocado, scallion and cilantro.
Add a dollop of sour cream.
Lemon and Butter Braised Beet Greens with Roasted Beets and Goat Cheese
This is a simple recipe but very delicious.
It is from the Earthbound Farms Organic Foods website.
And would you believe... I have never eaten beet greens before.
I did not use baby beet leaves but rather the ones on my bunch of beets as they were in good condition.
I rinsed them well and removed the stems and cut the leaves into pieces.
Beware... they cook down similar to spinach so what looks like a lot will be much less when done.
I also added diced red onion.
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 red onion, diced
1 garlic clove, thinly sliced (I minced the garlic)
2 lbs baby beet leaves, washed and coarsely chopped
1 -2 teaspoon fresh lemon juice
Sea salt & freshly ground black pepper
Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the red onion and sauté until softened then add garlic.
Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
Add the moist greens, raise the heat to medium-high, and cover the pan.
Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
Remove the cover; if there's any excess liquid, cook until it evaporates.
Toss the greens with the lemon juice, salt, and pepper, and serve hot (or at room temperature).
I topped the beet greens with oven-roasted beets that were peeled and sliced after cooking.
Crumbled goat cheese was sprinkled over the top.
To roast beets: Scrub beets and remove leaves, leaving short stems on the beets.
Toss with a bit of oil. Place in a dish and cover with foil.
Bake at 350-375 degrees for 45 minutes to an hour or until the beets are tender when checked with a knife.
Allow to cool and then peel.
Arugula, Strawberry and Goldendew Salad
I have really been enjoying my venture in being vegetarian.
I know I could never be vegan; although I wish I could, but I could never give up cheese and ice cream.
Quite simply... they make me happy!
In planning meals, I continually assess the leftovers as well as what is in the fridge and pantry.
I despise wasting food... and if it is just a heel of bread, I will cut it up and use it as croutons or breadcrumbs.
So the other night I looked in the fridge and put this salad together and it has ended up being one of the best salads I have ever eaten.
The combination of ingredients may sound strange but they worked!
I will simply list the ingredients and from there you can build your own salad.
Arugula (I LOVE it!)
Oven-roasted beets (leftover from the night before)
A sprinkling of Pear-Infused Balsamic Vinegar
A drizzle of extra-virgin olive oil
Asian Noodle Salad
This is not difficult to make and easy to adjust to your likes or to what vegetables are available in your refrigerator.
1 pound thin whole grain spaghetti
3/4 c. vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
2 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided (optional)
1/2 cup smooth peanut butter
An assortment of fresh vegetables (I used broccoli, carrots, red bell pepper)
4 scallions, sliced diagonally
3 tablespoons chopped fresh parsley or cilantro leaves
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
Drain and set aside.
Cut your fresh vegetables into pieces and cook in the microwave until crisp tender.
FOR THE DRESSING:
Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, vegetables and scallions in a large bowl.
Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley or cilantro and toss together.
Dave's Killer Blues Bread with Tomato Herb Salad
This is quite simple, but delicious!
Dave's Killer Blues Bread
Whipped cream cheese (or ricotta cheese or goat cheese)
Cherry tomatoes, halved
Seasoned Rice vinegar
Extra-virgin olive oil
Fresh herbs... your choice
Toast the Killer Blues Bread. Spread with whipped cream cheese, ricotta cheese, or goat cheese.
Top with sliced scallions and halved cherry tomatoes that have been tossed with some seasoned rice vinegar.
Drizzle with extra-virgin olive oil and sprinkle with a variety of coarsely chopped fresh herbs.
Season with kosher salt and freshly ground pepper.
Honestly... this is "to die for"! Delicious on it's own or with a cup of soup!
To read the story about Dave's Killer Blues Bread:
Not only is the bread delicious but the company's mission in giving felons a second chance at life is powerful!
Maple Roasted Tomatoes & Mint with Goat Cheese
Since I have turned vegetarian, my plate looks much different than when I was eating meat.
I do have a love of tomatoes and add them to my diet whenever I can.
I found this recipe for Maple Roasted Tomatoes with Mint in Epicurious but it was served on top of toasted bread spread with goat cheese.
I had also recently read about pairing veggies with plain yogurt and decided to use the tomatoes in this way and it is definitely a winner.
At the same time that I started to roast the tomatoes, I put wedges of Idaho potatoes tossed in
olive oil and curry powder with a sprinkling of salt in another pan and roasted them, stirring occasionally.
The tomatoes were done a little before the potatoes, so I let them sit at room temperature to cool down a bit.
By the time the potatoes were done (about 35-40 minutes, total), I was ready to plate the food.
1 pound cherry tomatoes
3 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint, plus leaves for serving
Kosher salt, freshly ground black pepper
Crumbled goat cheese
To be served over plain yogurt... Greek yogurt if you can get it
Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper.
Roast tomatoes until caramelized and tender, 20–25 minutes. Pour off roasting liquid into a small bowl.
Spoon the roasted tomatoes on top of the yogurt and drizzle with some of the roasting liquid.
Top with some crumbled goat cheese and garnish with mint leaves.
I think these tomatoes would be delicious on top of grits, as well.
Now keeping with the plant based diet, I thought it only reasonable to drink a Lime Cactus light beer by Michelob,
and I must admit... I love eating and drinking a plant based diet!
White Wine Spritzer
This is both easy and refreshing for a summer drink.
Pour half a glass of chilled Riesling wine and half sparkling water or club soda.
Garnish with skewered fresh fruit of your choosing and a wedge of lime.
So easy and so good!
Edamame Spaghetti with Veggies
My friend Tess, knowing that I have become vegetarian, surprised me with a package of edamame spaghetti that she had bought at Costco.
I had never heard of it before; although, I love edamame.
The ingredients in the pasta: edamame and water! That's it! Now seriously, how could this ever taste like pasta? But it does!
If I closed my eyes and tasted this and then angel hair pasta, I doubt I could tell the difference!
It cooks quickly... 4 minutes in boiling water and then drain. Easy!
So I had a package of frozen vegetables in the freezer.
I cooked them in the microwave until almost done and then sautéed them in some olive oil and garlic in a large pan.
I also added canned, drained and rinsed cannellini beans to the vegetable mixture.
With a slotted spoon, I removed the veggies from the garlic oil and then tossed the pasta with the remaining garlic oil in the pan and plated the dish.
This is not difficult to make. It is delicious and my veggies included broccoli, carrots, red pepper, sugar snap peas, yellow squash,
green beans, and water chestnuts and you could add any leftovers you might have in the fridge.
I seasoned it further with "Olde Thompson" brand Orange and Lemon Pepper.
This contains black pepper, orange and lemon peel, dehydrated onion and garlic and citric acid and sea salt.
Look for it in the store... it is good! It comes with it's own grinder.
And now for the leftover edamame spaghetti with veggies... I will heat it with some teriyaki sauce to repurpose the dish.
I love eating and cooking this way!
Blue Cheese Caesar Salad with Salmon, Nectarines and Grapes
This is easy... just toss your favorite Caesar dressing with blue cheese.
I like to make homemade Caesar dressing from an indispensable little book on Caesar Salads by Joie Warner.
Probably my best and favorite cookbook that I own! (Look for it!)
Take a salmon fillet and coat it with chili powder, a little brown sugar, salt and pepper and sauté it in olive oil until cooked through.
(Salmon cooked this way is also good in tacos or broken up and added to other salads or pasta.)
Here is the book Caesar Salads by Joie Warner on Amazon. Be sure to read my review of the book!
Creamy Corn Pasta
This pasta is so simple to make, so fresh tasting and inexpensive.
The original recipe came from Epicurious but I tweaked it to save time by using microwaved frozen corn
as opposed to raw sweet corn and I omitted the bacon as I am eating a vegetarian diet.
1 lb. linguine
1 package of frozen corn (you will need about 3 cups total)
1 garlic clove, minced
3/4 c. heavy cream
1/2 c. Parmesan cheese and additional for serving
1/2 c. basil or cilantro, minced (I used cilantro)
Salt and pepper to taste
Cook the pasta in a pot of boiling water according to package directions.
Cook corn in a microwave according to directions and drain any liquid after cooking.
Put the heavy cream in a blender along with half the corn and a minced garlic clove.
Buzz until smooth and season with salt and pepper to taste.
Drain the pasta and toss with the cream/corn mixture and add the remaining
corn, chopped basil or cilantro and the 1/2 c. of Parmesan cheese.
Serve with additional Parmesan cheese and coarsely ground pepper.