Salads

Oh the doldrums of winter have been broken by this bright and flavorful salad.  The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter.  This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). 

According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865.  They have light red skin and beautiful rings inside, like red and white candy stripes.  The flesh is very tender, mild, and sweet.  Named after a fishing town in Italy. 

I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce.  I have to look a little further nowadays but it is truly worth the effort and cost.  Our grocery budget is by far our biggest expense.  That’s ok.  I’d rather spend more on real food than less on the fake stuff. 

WINTER MICRO GREEN SALAD (serves 2 as a side)

DRESSING

• 2 tablespoons shallots – thinly sliced
• 1 tablespoon local honey
• ¼ teaspoon chili garlic sauce – this is the spicy part and is optional
• ½ teaspoon sesame seeds – toasted
• ½ teaspoon apple cider vinegar
• 1 teaspoon oil – olive, veggie, etc

SALAD

• 2 small handfuls micro greens
• 1 small beet – julienne
• 1 large carrot – julienne

DIRECTIONS

In a small bowl combine all dressing ingredients, stir, set aside.  On two small plates equally divide micro greens, beets, and carrots.  Then dress the salads to your liking and enjoy! 

With New Year’s Resolutions and all that jazz I thought I’d share a meal that exemplifies the resolutions in my house this year.  They resolutions are simple: be in the best health of our lives.  Have you watched the movie Food, Inc. yet?  Yeah, we watched that last week and it reaffirmed our passion for all things local, seasonal, and pastured animal products.  The reasons for this: it tastes BETTER, minimally process sing, casts a vote for real food, and doesn’t contain subsidized corn and soy products.  I feel better now…phew…

Happy New Year!!!

WINTER CHOP SALAD (SERVES 2)

DRESSING

• 1-½ teaspoon local honey
• ¼ teaspoon garlic chili sauce (only if you like spicy)
• ½ teaspoon sesame seeds
• ¾ teaspoon apple cider vinegar
• 1 teaspoon oil – veggie, olive, etc.

SALAD

• 2 cups green cabbage – shredded
• 2 small beets – peeled, julienne
• ½ cup carrots – julienne
• 1 pastured chicken breast – cooked, and chilled (cook an extra breast the night before for lunches the next day)
• 2 tablespoons cooked wheat berries – only if you have some leftover! 
  
• 2 tablespoons shallots – sliced thinly, rings separated

DIRECTIONS

For the dressing; mix the honey, chili sauce, sesame seeds, vinegar, and oil together in a small bowl and set aside. 

Divide the following between two plates: cabbage, beets, carrots, chicken, winter wheat, and shallots.  Pour dressing over the top and enjoy!

Do you like pickles?  Like Cole Slaw?  Yep, you are in the right place.  This is a wonderfully tangy, sweet, tastes as good as it looks salad.  The veggies are crisp and the perfect carriers for the interesting flavors that the mustard and cumin provide.

This isn’t for the faint of heart.  You only need a little bit to pack a punch to your lunch.  Serve as a side salad to any protein main dish.  There’s nothing reminiscent of a traditional holiday dish here.  Or, is it a new tradition?

SWEET AND SOUR SLAW IN TECHNICOLOR (YIELDS 2 CUPS) *The colors in this image have not been modified in any way.  Do not attempt to adjust your monitor*

• 1 cup apple cider vinegar
• ½ cup sugar
• 1 teaspoon ground mustard
• ½ teaspoon ground cumin
• 1 carrot – peeled, julienne
• 1 small onion – julienne
• 1 green zucchini – julienne
• 1 golden beet – peeled, julienne

In a small sauce pan heat vinegar, sugar, mustard, and cumin over medium heat.  Bring to a boil and continue to cook for 2 additional minutes.  Remove liquid from heat and allow to cool completely about 30 minutes.

In a 1 quart air tight container add carrot, onion, zucchini, and beet.  Please note that the vegetables are raw.  Allowing the liquid to cool completely will allow the vegetables to maintain their crunch. 

Pour liquid over vegetables and refrigerate.  Stir once after about 24 hours and then enjoy after 48 hours.   

There’s nothing like easy, delicious, quick meals especially in the summer when the kitchen can overheat in a nano second.  Quinoa is not only a quick cooking grain but has a rather high protein content making this simple salad a balanced meal.  The radishes and arugula make for a pretty intense salad that should tide your taste buds over until dinner time. 

Looking for some more salad ideas to use up that bounty of farmers market produce?  Look no further:

• Fresh Green Bean Salad
• Grilled Veggie Salad
• Heirloom Tomato Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad

YELLOW ZUCCHINI AND QUINOA SALAD (4 SERVINGS)

• 1-1/2 cup water
• ¾ cup quinoa – rinsed
• 1 yellow zucchini – finely chopped
• 5 radishes – finely chopped
• 2 cloves garlic – minced
• 1-1/2 cup arugula leaves
• 3 tablespoons extra-virgin olive oil
• 1 lemon – juiced
• pepper – to taste

In a small sauce pan combine water and quinoa over medium heat.  Cook until water has been absorbed, stirring occasionally, for about 15 minutes.  Allow quinoa to cool to room temperature.  In the mean time combine the remaining 7 ingredients in an airtight container.  When quinoa has cooled stir into ingredients in airtight container.  Allow to chill for at least 30 minutes prior to serving.

Summer could not possibly pass by without a heaping helping of potato salad.  Creamy, mayonnaise-y goodness.  However, this version uses plain whole milk yogurt as the base for the dressing and is packed with home spun flavor.  Enjoy with some ice tea and say hello to short shorts, and goodbye pants!!

CURRIED POTATO SALAD (SERVES 4 AS A SIDE)

• 1 pound marble potatoes (or any small potatoes) – cooked, chilled, cut into bite sized pieces, skins intact
• 1 cup plain whole milk yogurt
• 1 tablespoon lime juice
• 2 green onions – sliced
• 1-1/2 teaspoons curry powder
• salt and pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving. 

I fell in love with Heirloom Tomatoes from my CSA in Del Mar, CA.  Their ‘meaty’ flavor was incredible and at times, reminiscent of bacon (I’m not kidding).  If a tomato could bring world peace it would definitely be the Heirloom.  Their flavor is so incredible that nothing much needs to be done to bring out the flavor. 

So, here is a delicate little salad that can be dressed up or down to accommodate few or many.  The amounts of ingredients are vague but the flavor is incredible.  Simple is truly better. 

Looking for more salad ideas?  You might enjoy:

• Fresh Green Bean Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad
• Red, White, and Blue Red Cabbage Salad

HEIRLOOM TOMATO SALAD (SERVES 2 OR AN ARMY DEPENDING ON HOW MUCH YOU MAKE OF COURSE!)

• Heirloom tomatoes – a variety of colors is best, cut into bite size pieces
• onion – white, red, or green would be fabulous, chop finely
• extra-virgin olive oil – drizzle over all tomatoes
• white balsamic – use about ½ as much as you did EVOO
• fresh oregano, and basil – chop finely
• salt & pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving.  If you wish serve over micro greens and sprinkle sparingly with blue cheese. 

The creamy tofu dressing was a perfect complement to the earthy, albeit slightly charred, grilled vegetables.  Certainly use any vegetables you want for this salad and have a great time experimenting.  I happen to like the raw carrots and tomatoes in contrast to the grilled zucchini, and eggplant, but you could grill it all and serve over grilled radicchio as another serving suggestion.  I hope you find this salad as versatile as I do.  If I keep eating this well I might just get a goddess like figure myself!  Yum!

GRILLED VEGGIE SALAD WITH TOFU GREEN GODDESS DRESSING

TOFU GREEN GODDESS DRESSING (YIELDS 2 CUPS)

• 7 ounces firm tofu – drained well, cubed
• ¼ cup green onion – sliced
• ¼ cup cilantro leaves
• ¼ cup white vinegar
• 2 garlic cloves – minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey

SALAD

• various mixed vegetables for grilling (i.e. eggplant, yellow and green zucchini)
• leafy greens
• carrot – julienne
• tomatoes - cubed

Begin by preparing the dressing.  Combine all ingredients for the dressing in a food processor and combine until smooth and homogenized.  Place in refrigerator until ready to use, let it rest at least 30 minutes before serving.

Prepare grill for vegetables and cook on each side until grill marks appear.  Serve over raw vegetables with a side of dressing for dipping. 

The Incas called Quinoa the "mother of all grains", I like to think of it as the "guardian of my lunch" providing me with a balanced diet to stave off cravings in the afternoon.  Serve in lettuce cups, or over spinach leaves with whole wheat pita wedges. 

QUINOA TABBOULEH (4 - ½ CUP SERVINGS)

• ½ cup quinoa - rinsed
• 1 cup water
• ¾ cup parsley leaves, packed - washed, finely chopped
• 1 small tomato - finely chopped
• 3 green onions - thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic
• 2 garlic cloves - minced
• pinch of salt

In small sauce pan combine quinoa and water, and bring to a boil over medium heat.  Once boiling reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed.  Allow quinoa to cool down to room temperature.  In a small mixing bowl combine cooked quinoa, parsley, tomato, onions, lemon juice, extra-virgin olive oil, balsamic, garlic, and salt.  Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors. 

This salad has everything I love in one delicious dish; salty, sweet, tangy, colorful, and crunchy.  The colors are only the beginning of the sensory overload.  The crunchy, raw red cabbage lends a perfect back drop to the strong flavors of the dressing, and toppings.  Great as a main dish or, serve a smaller portion for a wonderful side salad. 

RED, WHITE AND BLUE SALAD (SERVES 2 AS MAIN DISH)

BLUE CHEESE- CURRANT VINAIGRETTE

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons white balsamic vinegar
• 1 tablespoons dried currants
• 2 tablespoons blue cheese - crumbled

SALAD

• ½ small head red cabbage - cut into wedges
• 1 green onion - sliced
• 2 tablespoons pumpkin seeds - toasted
• 2 strips pastured bacon - cooked, crumbled
• salt and pepper to taste

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at least 30 minutes, while prepping the other ingredients.

On two plates divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.  Your company should help you with the 'serve immediately' part.

LENTIL SALAD (SERVES 4 AS MAIN DISH - 6 AS SIDE)

Many cultures welcome the New Year with some sort of legumes and greens.  Perhaps because the legumes resemble coins, or the fact that when you add water to them they swell, so you get more than what you started with.  In the South they often have black eyed peas and greens.  The greens may symbolize good luck.   In Hungary it's lentils, which is the tradition I will be enjoying this year.  However, I did not enjoy my lentils at midnight which promises lots of money in the New Year according to my friend Eszter.  This hot salad will be a welcome dish in my home year round, and pretty enough to serve to deserving company.  The combination of lentils, vegetables, and sausage makes this a wonderful stick-to-your-ribs winter day treat.  However you choose to bring in the New Year, I wish you all a wonderful, and prosperous 2009, and a heaping helping of lentil salad!  Cheers!

• 1 cup dried lentils - picked over and rinsed
• 3 cups organic, low-sodium chicken broth
• 1 cup water
• 1 15 ounce can diced tomatoes
• 1 large carrot - diced
• 2 celery stalks - diced
• ½ cup onion - diced
• 1 tablespoon Italian seasoning
• 3 garlic cloves - minced
• 4 ounces sausage - I used 2 links of leftover chicken and Gouda sausages
• Feta cheese - crumbled for garnish

SAUTEED SPINACH

• 1 tablespoon extra-virgin olive oil (EVOO)
• ¼ teaspoon garlic chili sauce - optional
• 2 bunches spinach - washed thoroughly and coarsely chopped

In a large stock pot add lentils, chicken broth, water, tomatoes, carrot, celery, onion, Italian seasoning, garlic, and sausage.  Bring all to a boil over medium-high heat, covering pot but leave a gap for steam to escape.  Once boiling, reduce to medium-low and continue to cook until lentils are tender, about 1 hour 50 minutes. 

With about 10 minutes left on your timer for the lentils, begin to sauté the spinach.  In a medium sized skillet, heat EVOO over medium heat.  Once hot, add chili sauce and spinach and sauté until wilted.  Transfer equal portions of spinach to plates and top with lentils and a bit of feta.

OPM- One pan man.  Think of an OPM as an everyday guy.  This is a guy that doesn't have a lot of experience, or time to experiment in the kitchen but has a lady he is trying to impress, or just simply wants to beef up his skills, one step at a time.  These are simple, quick recipes.  This one...requires a lot of chopping.  Think of it as good practice.

The weather here in IL was less than cooperative for a photo shoot.  It was actually sleeting while I took these photos on our porch.  Despite the weather, this salad was refreshing and filling. 

Quinoa (KEEN-wah) has only been eaten for 6000 years so if you don't trust history, don't bother!   Apparently the Incas called it the "mother of all grains", and I can see why.  These delicious little, protein packed, grains became a part of my diet this past summer.  It seemed that recipes popped up all over the place once I had the pleasure of being introduced!  Quinoa this, that and the other!  I am in love with this fast cooking rice substitute.  Stand by for more recipes with quinoa in a supporting/starring role...

This could be made vegan very easily by making your own vegan feta. 

OPM: QUINOA & FETA SALAD (4-1 C. SERVINGS)

• ½ cup quinoa - rinsed
• 1 cup water
• ¼ cup slivered almonds - toasted
• 1 clove garlic - minced
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 tablespoon lemon juice
• ½ cup parsley leaves, divided
• ¼ cup red onion - chopped
• ¼ cup radish - finely chopped
• ¼ cup feta cheese - cubed
• salt and pepper to taste

In a medium sauce pan bring water and quinoa to a boil.  Once boiling, reduce to a simmer, cover, and let cook for about 15 minutes, or until water is absorbed and the round germ is exposed. 

While the quinoa cooks bring a medium size skillet up to medium heat.  Add almonds to the dry skillet and stir occasionally until fragrant and browned.  Remove from heat and set aside until ready to serve.

To make dressing add ¼ C. parsley leaves, garlic, EVOO, and lemon juice to a small food processor and purée (blend until all ingredients become liquefied).  Once puréed place in a small airtight container and refrigerate until ready to use. 

Once the quinoa is cooked allow to cool in a medium mixing bowl until it reaches room temperature.  Combine quinoa, ¼ C. parsley, red onion, radish and feta cheese.  Place in an airtight container until ready to serve.  I recommend chilling at least 1 hour before serving. 

When time to serve combine dressing, toasted almonds with salad and garnish with a lemon wedge if you choose. 

VARIATIONS

This salad would be great with garbanzo beans tossed in there, tomatoes when in season.

HONEY MUSTARD SLAW WITH BEETS AND PANCETTA (SERVES 4)

Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads.  This did the trick and the beets looked beautiful against the green of the napa cabbage.  Very refreshing indeed!

• ¼ cup slivered almonds
• 1 napa cabbage - shredded
• 1 beet - peeled, cleaned, julienne
• ¼ pound pancetta - thinly sliced

DRESSING

• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 1 tablespoon mustard
• ¼ teaspoon celery seed

In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes.  Set toasted almonds aside.  In the same skillet cook pancetta until browned, about 10 minutes.  Transfer pancetta to paper towel to soak up excess grease from frying. 

In a small mixing bowl add all dressing ingredients and combine throughly.  In a separate mixing bowl combine cabbage and dressing.  Refrigerate cabbage, and dressing for an hour or two.  Remove from refrigerator and stir in almonds.  Divide salad among 4 plates and garnish with beet and pancetta. 

NOTES

I tried to make my own mayonnaise and it was a disaster.  Sorry, this I did have to buy prepared.  Please do let me know if anyone has any suggestions for homemade mayonnaise.  Mine didn't thicken and tasted worse than it looked.

FRESH GREEN BEAN SALAD (SERVES 4)

I can't think of an easier side salad than this.  The light vinaigrette brings out the flavor of the fresh veggies.  The white balsamic is less acidic than the darker balsamic which gives it less of a kick.  This is a refreshing respite from the heavy dishes this season tends to bring. 

• 1 pound fresh green beans
• 1 tomato - seeded, diced
• 2 tablespoons red or sweet onions
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• S&P to taste

Bring about 4 cups of water to a boil in a large sauce pan.  Trim the ends of the green beans off and halve any beans that are not about bite size (cutting at an angle makes them look nicer), and wash thoroughly.  Once the water is boiling add the green beans for about 4 minutes, just long enough to take the edge off.  Then put them immediately into an ice bath to stop the cooking process, and preserve the bright green color.  Once the beans have been chilled add the drained beans to a medium size mixing bowl with the rest of the ingredients.  Serve over micro greens if you wish or alone as a side dish. 

KOHLRABI SLAW (SERVES 2-3 AS A SIDE DISH)

Kohlrabi tastes a lot like broccoli stems.  It can be enjoyed raw, or cooked.  There are so many 

things to do with this crazy looking veggie!  Apparently Hamburg Township, MI is the self

proclaimed "Kohlrabi Capital of the World".  Can you imagine what the Kohlrabi king and

queen would look like?  

INGREDIENTS

• 1 Kohlrabi - julienne
• 1 Large carrot - julienne into bite size pieces
• ¼ C Red onion - chopped
• 1/8 C Organic olive oil
• ½ Tsp white vinegar
• 2 Tsp honey
• ½ Tsp celery seed
• Salt and pepper

DIRECTIONS

Mix vinegar and honey.  Add oil.  Add kohlrabi, carrot, and red onion to dressing.  Salt and Pepper to taste.  Toss well.  Let stand 20 minutes.  Re-toss, serve, and enjoy.