Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Prickly Pear Fruit

I have always been curious about the odd brightly colored spiky globes that protrude from the cacti in our yard, today was the day I found out what they taste like!

We have several kinds of cactus in our yard. Couldn't tell you what kind they are but this is what they look like......

There are several varieties of cactus pear. The prickly pear cactus is a fruit AND a vegetable. The green pods are the napolito and the vegetable part, and the red to purple pears are the fruit, also known as tuna.

The pears have a melon-like aroma and a sweet but bland flavor. Popular in Mexico, Central and South America, the green pods are abundant year around but the pears are harvested in the later Summer months.

Cactus pear is fantastic raw, peeled and chilled by itself or made into a tasty salsa. You will find it used for its medicinal properties, but it can also be used to make juice, salads, jelly or even in a margarita!

Selecting and preparing the prickly pears should be done with care. If you are buying them, make sure they have been de-spined. If you are picking them yourself, wear thick gloves when handling and carefully scrape off the prickly spines. You will also need to trim the “eyes,” and remove any remaining prickers with a vegetable peeler or a sharp knife. Another effective method of removing the thorns and spines is with a blowtorch which may sound extreme, but it is a quick and effective way of getting getting it done!

The fruit is edible raw, with a flavor reminiscent of watermelon, but with a more granular texture. The fruit is full of tiny seeds which can be chewed and eaten, swallowed whole, or spit out. It has been used to make juice, jelly and candy.  You can peel and dice the pear much like a pineapple for cereal or toppings on ice cream and mixed in salads. Seeds can also be dried and ground into flour. 

To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat. Steamed cactus is delicious added to scrambled eggs and omelets, or diced fresh and added to tortillas. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.  

Now that I know how sweet and delicious they are, I can't wait to experiment and try more recipes. Not only are they tasty but the prickly pears are full of antioxidants and they provide vitamin C, vitamin E, Magnesium and fiber. 

Black Bean, Corn and Mango Salad

I am blessed to have a husband that doesn't mind grocery shopping, especially since I HATE grocery shopping! Instead, I scour the weekly ads and coupons and meticulously write out the grocery list with detailed instructions of what brand to buy, what to get if that brand isn't available, how many, etc.....


Apparently, last week my penmanship was less than perfect because instead of a jar of mayonnaise, or "mayo" my beloved came home from shopping with a beautiful MANGO. No sandwiches this week.


The unexpected ingredient was actually a welcome treat since I recently saw a recipe for Thai Green Mango Salad that I really wanted try. Ramya of The Mistress Of Spices is one of my favorite food bloggers.She and her husband recently moved to Thailand, but her cooking influence includes India, France and America, her catalog of recipes are mostly vegetarian, and always tempting!


I still want to make that salad, but while browsing her site, I found this other salad that I thought would be perfect to serve with our grilled salmon, Black Bean Corn and Mango Salad. There are a lot of flavors going on in this salad......it was Mark's suggestion to add the fresh strawberries, it worked quite well!

Black Bean, Corn and Mango Salad
Adapted from The Mistress Of Spices  serves 4

1 tbsp. olive or canola oil
1 cup corn kernels (fresh, canned or frozen)
1 (15-ounce) can black beans*, rinsed and drained
1/2 roasted or fresh red bell pepper, chopped
1/4 red onion, diced
1 large, ripe mango, chopped
5 large fresh strawberries, chopped
1/4 cup fresh cilantro, chopped
1 Serrano chili de-seeded and finely diced 
Juice of one lime
1/2 tsp. cumin powder
1/2 tsp. salt 

Spray a large nonstick pan with cooking spray or heat the oil in the pan. Add the corn (undrained if from a can) and stir well. Pan-roast until the corn begins to blacken in spots, about 8-10 minutes, stirring occasionally to make sure that it doesn't stick. Remove from heat and set aside to cool.

While the corn is cooking, mix the beans, bell pepper (any color bell pepper will work), onion strawberries and mango in a large bowl. Once the corn has cooled down to room temperature, add it to the bowl.

Add the lime juice, cilantro, salt, cumin and chili and mix well. Adjust seasonings to taste.


*We also added a handful of garbanzo beans for more fiber

Recipes for the Holiday Weekend

It's been 3 weeks since I have had a real camera. You probably noticed the drab and dull photo in my Fathers Day post, that was taken with my husbands cell phone, which actually came out better than the one with my iphone camera...... but that is another story.

Since I just can't take a good picture right now, we thought this would be a great time to recap some of our favorite Summer recipes that you might consider making for the upcoming holiday weekend.........

Brisk Tea Cocktail

 Orange Pasta Asparagus Salad 

Potato Salad

Colorful Tomato Salad

Sausage Stuffed Mushrooms

Pinto Beans That Rock!

Turkey Burgers

Grilled Sweet Potatoes

A new camera is being carefully researched and I can't wait to start photographing again. Until then, wishing you and yours a wonderful Fourth of July weekend brimming with good eats and lots of fun!

Avocados - The Best From California

"Wow."

"Are you serious?"

"That is soooo creamy!"

"Now THAT is what an avocado is supposed to taste like!"

Those were the first words out of our mouths after tasting a plain avocado straight out of the sample box that California Avocados and Foodbuzz sent us last week.

My husband and I both grew up in San Diego and we are privileged to know what the BEST avocados on earth taste like. You can imagine what a treat it was to find a box full of our favorite fruit on our door step!

There really is a BIG difference between California Avocados and those from anywhere else.There must be something about our near perfect climate that produces the tastiest and creamiest avocados!

Not only was it Memorial Day weekend, but it was also our one year wedding anniversary! We had parties to go to and people to see, so we didn't have a lot of time to play with new recipes.

There are so many interesting recipes out there.... I am tempted to try the Authentic Suburban Gourmets Beer Battered Fried Avocado Wedges, doesn't that sound crazy good?

Like I mentioned, we went to some parties over the weekend. It was a pleasure to share our good fortune in the way of some fun and avocado based appetizers. Fellow party goers raved about how delicious the avocados were......

Mini Bacon Tomato Avocado and Goat Cheese Sandwiches

Guacamole and home made chips

 I just realized we have never posted a recipe for our guacamole recipe. Well, it really isn't much of a recipe. I have always sworn that the more basic, the better.

2 medium Avocados

1/8 cup red onion, finely chopped

1 serrano pepper, seeded and finely chopped

3 garlic cloves, finely chopped

1/2 cup cilantro, chopped

1/2 lime juiced

Salt and pepper to taste

Combine everything in a medium bowl and mix well with a fork. Add salt and pepper to taste. Garnish with smoked paprika and fresh cilantro.

Chicken Tacos with Bobby Flay Green Onion Slaw

That last photo, with the chicken tacos, was our dinner last night. It turned out to be the perfect meal to finish off the last of the avocados. The chicken was grilled with an awesome and simple marinade Mark made, then he grilled it to perfection, like he always does....and that cole slaw from Bobby Flay was perfect with everything!

Thank you California Avocado and Foodbuzz for sponsoring all these generous and delicious giveaways!

Romanesco Cauliflower Pasta Salad

Romanesco Cauliflower

Don't you just LOVE this cauliflower? I just wanted to photograph it all day long. Those crazy spiraling cones are so striking, truly a photographers dream!

An Italian treat usually only available in September through November, we were fortunate to find this beautiful organically grown (by Suzie's Farm) Romanesco Cauliflower here in San Diego at our local farmers market. 

If you are not familiar, Romanesco has a slightly more delicate taste than the cauliflower that we are used to, and it has a slightly softer texture.

We were a bit unsure of what to actually DO with this cauliflower, there are very few recipes to be found. I found a few recipes for soup, but it seemed a waste to puree such a beautiful vegetable.

We also bought a lovely delicata squash at the farmers market, we thought the two might compliment each other. We had a few other favorite ingredients on hand that needed to be used.....read on for the recipe that we came up with!

Romanesco Cauliflower Pasta Salad (4 servings)

(printable version)

Ingredients:
1/2 head of Romanesco cauliflower
1 medium delicata squash, roasted and cubed
2 cups pasta, cooked
1/2 cup sliced mushrooms
1/4 cup green olives sliced
Fresh chopped basil
3-4 garlic cloves
fresh Pepitas
Olive oil
Parmesan cheese (optional)
Salt and pepper to taste


Directions:
Preheat oven to 425. Line a roasting pan with aluminum foil and roast the squash and the garlic,  for 15 to 20 minutes. Remove from oven, turn the squash over and add the cauliflower and mushrooms to the pan, roast for an additional 10 minutes or until desired doneness.

While the veggies are roasting, prepare the pasta according to the al dente directions on package. Drain and set aside.

When veggies are done and cool enough to handle, chop the cauliflower and squash into bite sized cubes, discard the squash skin, and thinly slice the garlic.

In a large bowl, combine the squash, cauliflower and mushrooms, pasta and olives. Drizzle olive oil and season with salt and pepper, pepitas and fresh chopped basil. Serve warm with fresh grated Parmesan cheese, OR I discovered that this salad tastes just as good cold the next day!

The final product.....delizioso!

Note: All these flavors combined incredibly well, but don't be afraid to add or omit ingredients. Next time I might like some tomatoes, black olives instead of green, artichoke hearts, pine nuts........get creative!

Orange Pasta Asparagus Salad

Pasta Salad with Orange Balsamic Vinaigrette

Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!

You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!

Salad Ingredients:

1 cup pasta (Mark likes mini rotelle wheels)

1 cup asparagus spears, cut

1 cup bell pepper, chopped (red, yellow, orange)

¼ cup red onion, chopped

1 8 oz can garbanzo beans

1 8 oz can kidney beans

Parsley for garnish

Orange Balsamic Vinaigrette

½ cup olive oil

1 orange (the sweetest you can find)

¼ cup balsamic vinegar

1 tsp sugar

1 tsp orange zest

Parsley finely chopped

Salt and pepper to taste

A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.  

Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.

Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!

I love all these colors!

Chervil - The Mystery Herb

Mystery Herb  

Valentines Day marks our one year anniversary of moving into our current house. We fell in love with this house as soon as we saw it, a vintage rose garden in front, and a cute back yard with established grape vines and plenty of dirt to grow a modest garden.

At some point last Spring, I noticed growing in between the Parsley and the Cilantro another kind of herb that looked a little like a cross between the two. I seriously thought for a moment that the two herbs cross bred and I invented a new herb! Yes, I can be naive. 

 I scoured the internet, the grocery stores, cook books, I even stumped my Mom who knows EVERYTHING about gardening and herbs, we could not figure out what this stuff was.

To taste, it has a slight licorice or anise flavor, and it does remind me a bit of parsley. I have used it in numerous recipes, I love it sprinkled in with a salad, I added it to my Cheesy Herbed Popovers, and it’s great with roasted potatoes.

Finally, today I was browsing my favorite blogs in my Reader, and there it was, “Do you Buy Chervil?” on Yum Sugar. I knew instantly that it was my mystery herb! Apparently Chervil is commonly used in French cuisine, and it is also sometimes called “cicily”. 

Now that I know what it is, I can't wait to learn more and find new ways to use it. If you have used chervil, please tell me how you use it and send me your favorite recipes!

Raspberry Chipotle Dressing

Photo Tiffany Arp-Daleo

There have been a lot of salads around here lately. Since we have been working out and eating healthier, I've found it more challenging to come up with interesting and desirable recipes to post about.

My sweetheart came up with this sweet, spicey & tangy combination for a salad dressing that tastes great over mixed greens or spinach, or drizzled over grilled chicken. Without a doubt, this recipe meets both of my challenges!

 Raspberry Chipotle Dressing

Printable Version

Ingredients: Makes 4 servings

½ cup sugar free raspberry preserves
¼ cup olive oil (added gradually)

1 tbsp honey

1 tbsp lemon juice1 clove garlic, finely minced
½ tsp chipotle sauce

Salt and pepper to taste

Combine all ingredients in a blender, pulse for 30 seconds. Refrigerate for at least 30 minutes before serving to combine flavors.

Fantastic served with mixed greens, spinach, raisins or cranberries, avocado, walnuts, grape tomatoes, goat cheese, feta, or blue cheese would be great too!

Black Bean Salad with Grilled Chicken

Black Bean Salad with Grilled Chicken

It's diet time. It really has nothing to do with a new year resolution, but rather a sobering visit to the doctors "official" scale.

It's time to break out my old tried and true favorite diet recipes which includes a lot of salads, chicken and fish. No fad diets or shakes for me, the only way to lose weight is to eat in moderation, keep a food journal, and most important, work out on a regular basis.

I like to make a big batch of this black bean salad. It's easy to keep track of how many calories are in it, it's filling and satisfying on it's own, or it goes great with a little chicken or fish.

Black Bean Salad with Chicken
(printable recipe)

Makes 4 servings

Pre grilled chicken cut into strips (optional)

1 can 14oz black beans

1/2 can of yellow corn
½ cup diced tomatoes

¼ cup chopped red bell pepper

1/8 cup chopped red onion

¼ cup chopped fresh cilantro

Juice of 1 lemon

2 tbsp olive oil

Salt and pepper

Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature. All quantities can be adjusted to your preference

I love my black bean salad dressed simply with lemon juice and olive oil, but if you like cilantro, you should try this Cilantro Dressing, it's delicious on this salad!

This is a fabulous vegetarian salad without the chicken!

Broccoli and Carrot Salad

I intended to make a nice cool cole slaw the other day to accompany our turkey burgers. We had a bit of a heat wave for a few days in San Diego, I wanted something easy that didn't need to be cooked.

I found a great recipe at Cinnamon Spice & Everything Nice's blog (her Pulled Chicken Sandwiches also look amazing!), I had everything I needed except the cabbage.

Maybe it was the heat, (yeah, that's it) but for some reason I picked up a bag of shredded lettuce instead of the shredded cabbage that I thought I grabbed. Of course I didn't realize what I did until I had already made the dressing part, and already added a handful of the lettuce, too late now!

Being the master of compromise that I am, I checked the fridge to find something else to add to my soggy mess. Luckily, I found some broccoli, baby carrots and celery. I chopped it up and added it to the dressing, and I threw another handful of that shredded lettuce.

It turned out great tasting and refreshing. I bet the dressing would make an excellent cole slaw too! Some toasted almonds would have been a nice addition, maybe next time, when I make this intentionally!

Ingredients:

1/2 cup mayonnaise
1 tbsp white vinegar
2 tsp honey
1 tsp dijon mustard
1 tsp thyme
1 tsp celery seed
1/4 tsp kosher salt
1/4 ground black pepper
4 cups of chopped broccoli, baby carrots, chopped celery
handful of sliced almonds
*Shredded lettuce not necessary

Directions:

In a large mixing bowl whisk together everything but the cabbage broccoli, carrots and celery. 

Mix in the 4 cups of chopped veggies and almonds until everything is well coated.

Refrigerate until serving.

Grilled Romaine with Roasted Peppers - A Guest Post!

I have been fortunate to pick up a temporary job, but I have found that going back to work has cut into my blogging time. So, from time to time, I would like to share a recipe written by a friend or family member. Besides, some of these people really know how to cook!

Today I want to share a recipe sent to me by my good friend and one time roommate, Phoebe. It sounds light and easy to make, but super tasty! Thank you Phoebe for sharing this great idea and even a photo!

I had this last week in Denver and was surprised how yummy it was! So tonight I thought I would to prepare it myself. It is super simple! 

Start with a hot grill (mine has a temp gage and was 500 degrees) 

Roast the red pepper and grill some onions.

once the onions begin to crisp remove them, but leave red pepper on if it is not getting charred. 

Slice heart of romaine  and grill with the center face down. When you see that outer leaves are beginning to blacken remove from heat. 

Layer pepper and onion on romaine

Grate fresh romano cheese over salad and salt and pepper to taste. 

I drizzled Champagne Vinaigrette over but I am sure any light dressing  will be just as tasty. 

I would use a hot grill, but try not to have high flames, as the stuff will burn too easy.  I also used a pair of stainless steel tongs (my favorite cooking utensils apart from our Global Knives)

Enjoy! 

Chicken Waldorf Salad

I get a craving for a Waldorf Salad around this time every year, couldn't tell you why. Maybe it's the crisp crunchy apples, the sweetness of the raisins, or the creamy mayo dressing, yummm! Here's my super easy recipe.

Salad Ingredients:

1 large apple, unpeeled, chopped

Juice of 1 lemon, or about 2 tbsp

2 cups cooked chicken shredded (about 1 large breast)

1 cup red seedless grapes, halved

2 stalks celery chopped

2 tbsp chopped green onion

1/4 cup raisins

1/2 cup chopped walnuts

Dressing:

¼ cup mayonnaise

¼ cup fresh squeezed orange juice

1 tbsp honey

¼ teaspoon kosher salt

1 tsp fresh finely chopped dill or ½ tsp dried dill

Directions:

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, whisk together the mayonnaise, orange juice, honey, dill and salt. Gently mix the dressing into the salad. Serve on a bed of mixed greens.

Serving suggestion: Cheesy Herbed Popovers

Chicken Curry Salad

There nothing better than Chicken Curry Salad on a warm summer night. It's healthy, it's crisp and cool, the sweet grapes and pineapple compliment the curry perfectly and it's all mixed with a creamy dressing, yum!

I swear my Mom used to make this salad with apples, but she tells me she never made it with apples. I found quite a few variations of recipes, some with apples, nuts, raisins and oranges,  which all sound pretty good, but I was trying to re-create my childhood memory of the salad.

The following recipe is a mix and match from multiple recipes and some stuff I just threw in there, I hope you like it too!

Ingredients

2 small boneless chicken breast
1 cup chopped celery
8 oz can pineapple chunks
1 cup red seedless grapes sliced in half
1/4 cup chopped green onion

For the dressing
2 tbsp mayonaise
1 tbsp honey
2 tsp pineapple juice from can
1/2 tsp hot curry powder
1/4 tsp cayenne powder
Ground pepper

Directions

Pre-cook chicken, let cool and cut into chunks. (I made a quick sauce of butter, Djon mustard, honey and curry powder, slathered it all over the chicken then baked at 375 for about 40 minutes).

Chop all the salad ingredients into bite sized chunks and combine in a large bowl. In a small bowl, mix your dressing ingredients until smooth. Pour dressing onto salad ingredients and mix until well coated. Chill in fridge for at least 2 hours before serving on a bed of crispy Iceburg lettuce.

Potato Salad with Green and White Beans

Here is a perfect example of why I do not cook, but my boyfriend, er um, my husband does. I even screwed up the potato salad.

I found the recipe through my Google Reader on the Serious Eats website called Healthy and Delicious Potato Salad with Green and White Beans. I know my cooking abilities are limited, but this one sounded easy enough that even I could make it.

I did pretty good until I took the potatoes off the stove after 10 minutes, but then I forgot about them, and after about 30 minutes they were near mush. To make it worse, I totally undercooked the green beans. Not my best attempt at cooking!

In the end, the potatoes were too soft, the beans too hard, but the flavor was actually really good. We still ate it all up. I might add a bit more fresh herbs, but next time I will ask Mark to make it!

Potato Salad with Green and White Beans

- makes at least 6 -
Adapted from Moosewood's Simple Suppers.

Ingredients

5 red potatoes (about 1 1/2 pounds)
1 pound green beans
1/3 cup olive oil
2 tablespoons cider vinegar
1/3 teaspoon table salt
Freshly ground black pepper
2 tablespoons chopped fresh basil
1/3 cup very thinly sliced red onions
1 15-ounce can white beans, rinsed and drained

Procedure

1. Fill a large pot with water. Salt it and bring to a boil. Meanwhile, cut the potatoes in half lengthwise. Then, cut each half into 1/2-inch slices (half moons). When water is boiling, add potatoes. Cook about 10 minutes, until they're barely tender.
2. While potatoes are boiling, chop stem ends from green beans and cut each bean in half. Then, in a large serving bowl, combine oil, vinegar, salt, and pepper to taste. Whisk together. Add basil and onions. Stir again.
3. After potatoes are cooked, remove them from boiling water using a slotted spoon or spider. Dump in bowl with vinaigrette. Add green beans to the hot water and cook about 4 or 5 minutes, until they're crisp-tender.
4. Drain green beans and add to bowl on top of potatoes. Pour in white beans. Mix everything thoroughly, but gently. Salt and pepper to taste. Serve warm (great), cold (pretty good), or at room temperature (very good). If there are leftovers, store 'em in the fridge and give 'em a good stir before re-serving.

Couscous Salad with Crunchy Shallots

After a week on the road and countless sandwiches, we were in desperate need of a healthy tasty salad. The special ingredient in this salad is the crunchy shallots, they add a delicious toasty sweetness, trust me, it's worth the extra step!

Ingredients:

1 cup couscous

1 cup water

1 Tbsp olive oil

sea salt and freshly ground pepper

1/2 tsp nutmeg

1/4 tsp curry powder

1/4 tsp cayenne pepper

good quality extra virgin olive oil

2 shallots, thinly sliced

Handful of fresh basil leaves

1 avocado, peeled and sliced

1 bunch grape tomatoes, halved

1 cup green and/or black sliced olives

*1/4 cup feta cheese, crumbled

Small handful of pistachios or cashews, chopped roughly

Good quality balsamic vinegar

Directions:

In a medium sized saucepan over medium-high heat, add the water, butter, 1/2 tsp sea salt, nutmeg, curry powder and cayenne powder.  Bring to a boil, add the couscous, stir for a moment, cover and remove from the heat. 

In a small frying pan, add a generous glug of olive oil.  When the oil is hot, add the shallots and gently fry until crispy.  Remove from the oil when done and place on a paper towel to drain the extra grease.

Roughly chop the basil leaves and mix with the grape tomato slices, olives and avocados, and mix in with the couscous.  Serve the mixture in a serving bowl, and top with a sprinkling of the rest of the grapes tomatoes, olives, avocados, nuts, basil and feta cheese.  Top with the crispy shallots fresh ground pepper. Drizzle with a bit of olive oil and balsamic vinegar. 

This makes 4 side dish servings

* Omit feta cheese for vegan dish

Colorful Tomato Salad

Mark and I are working to be less wasteful by using ALL of the food we buy and grow. We have also been experimenting with recipes and ingredients to finalize our wedding reception menu, so we have lots of extra goodies on hand.

With some extra mozzarella cheese and some grape tomatoes that needed to be eaten sooner than later, we made a pretty and tasty salad.

Grape tomatoes cut in half
Calmata olives, sliced
Mozzarella cheese cut into squares 
Artichoke hearts cut into bite sizes
Red onion, sliced thin
Fresh Basil, chopped
Fresh Parsley, chopped
Olive oil
Salt and pepper

All quantities are per your own preference. Not a whole lot of instructions, just chop it all up, toss it in a bowl and drizzle with olive oil. I think it tastes better after sitting in the fridge for a couple hours. Great by itself or as a side dish.

Warm Potato and Green Bean Salad

We were trying to come up with something different to serve with salmon, and came up with this surprisingly tasty salad. 

Preheat oven to 375

Quarter, or half about 5-6 small red potatoes, depending on their size, and place them in a 6 x 9 casserole dish.

Slice half of an onion into thin half rings.

Chop 3-4 cloves of garlic.

If desired, throw in some sprigs of fresh rosemary.

Combine all in casserole dish, drizzle with olive oil, salt and pepper and mix well.

Bake for 25 minutes, then check and stir. Once potatoes are almost done, remove from oven add a hand full of green beans and a handful of grape tomatoes. Drizzle with a little more olive oil and salt and pepper if needed. I also like to add a dash or two of Worcestershire sauce and lightly toss. Put back in the oven for another 12 to 15 minutes or until potatoes are soft.

Note: I thought the beans could be replaced with asparagus and would be just as good or better!

Fruit Salad

Roxana's Gorgeous Fruit Salad

I can't take credit for making the featured fruit salad, my sister-in-law made it for Easter, but I just had post about it. All of these wonderful fruits in peak season right now, and the strawberries are on sale everywhere. Easy to put together, gorgeous in a pretty bowl, and the perfect Spring side dish or healthy dessert!

In this salad:

Strawberries

Green grapes

Red grapes

Bananas

I don't think you even need a dressing when the fruit is ripe and naturally sweet, but a squeeze of lemon with help keep it looking fresh and keep the bananas from browning.