Greek Orzo Salad with Feta

Adapted from a recipe found on Skinnytaste.com.

This Greek Orzo Salad is perfect for any outdoor gathering this summer. Your friends and family will delight in the subtle Mediterranean flavors that make this salad bright and fresh. Enjoy!

Ingredients:

• 5 tbsp red wine vinegar
• 4 tbsp lemon juice
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 16 oz orzo pasta
• 1/2 cup pitted & halved kalamata olives - plus 2 tbsp brine
• 1/3 cup red onion - diced small
• 3 cups English cucumber - diced small
• 2 cups halved grape tomatoes
• 1 orange bell pepper - diced
• 1/2 cup feta cheese - cubed
• fresh oregano (optional garnish)

Preparation:

Cook the orzo in salted water according to Pkg directions, adding 0ne minute beyond al dente for perfect salad pasta. Drain and rinse under cold water until cool. Also run the pot under cold water. Let the pasta drip dry in the colander for about a minute and then transfer to the cooled pot . Blend in a little olive oil to prevent sticking. 

In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine. 

Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

Add the cheese just before ready to serve.

Variations:

For added protein and still vegetarian, add chickpeas. Beef strips, shredded chicken or even shrimp will work well also.

Blessed be… and happy cooking!

 

Asian Coleslaw

Adapted from a recipe originally posted on allrecipes.com

This is a different take on traditional coleslaw. I was introduced to this dish at a family gathering years ago and instantly fell in love with the flavor pallet. The Asian flavors really make this coleslaw pop... Enjoy!

Makes 10 servings

Ingredients:

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 6 cups thinly sliced green cabbage
• 3 cups thinly sliced red cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh parsley

Preparation:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and parsley. Toss with the peanut butter mixture just before serving.

Blessed be… and happy cooking!

Spinach Salad by Chef Michael R

Fun, vibrant and healthy is how I describe this salad that pairs well with many proteins. Enjoy!

Ingredients:

• 2 lge handfuls baby leaf spinach - big stems removed
• 1/2 cup sliced baby portobello mushrooms
• 1 lge tomato - cut up to your idea of bite size
• 1/2 cup chickpeas
• 2 tbsp roasted pepitas
• Luscious Lemon Vinaigrette - click for recipe

Preparation:

Place the pepitas in a small skillet with medium heat. Toss frequently until they get to a nice toasty brown. Remove from hot pan into cool bowl and set aside to cool.

Once pepitas are cooled, mix all ingredients in large salad bowl and add vinaigrette.

Blessed be... and happy cooking!

 

Tuscan Panzanella Salad

 Credit for this lovely salad goes to Maricruz Avalos at M.A. Kitchen

This panzanella salad is the ultimate Italian summer meal. Loaded with juicy tomatoes, crunchy onions and cucumbers, this bread salad gets its wonderful flavors from simple, high-quality ingredients.

Ingredients:

• 8 oz stale crusty artisan bread - cut into cubes
• 1 lb cherry tomatoes - cut into quarters or halves
• 1 medium red onion - quartered and sliced thin
• 1 English cucumber - peeled, halved and sliced
• 1 bunch basil leaves - hand shredded
• extra virgin olive oil
• red wine vinegar - as needed
• salt and pepper to taste

Preparation:

Mix two parts of water and one part of vinegar enough to soak bread in a large bowl. Add bread into the bowl with vinegar mixture and immerse it well so it can soak while you’re preparing the veggies.

Once you have all vegetables cut and ready in a large bowl, squeeze the bread to remove excess of moisture, and then crumble it into the bowl with veggies.

Season with salt and pepper, then add a generous glug of extra virgin olive oil and lots of hand-torn basil. Mix well to combine everything. Cover and allow to rest in the fridge for at least 30 minutes before serving.

Notes:

If you using fresh bread, I suggest to slicing it and leave it in the countertop covered with a kitchen towel overnight, so it will stale and be ready next day or you can pop it in the oven for a couple of minutes to dry it a bit.

Allow panzanella salad to rest overnight, the flavors will infuse bread resulting in a more flavored dish.

Blessed be… and happy cooking!

Kale Caesar with Fried Chickpeas

Credit for this wonderful salad goes to Food & Wine

This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and super crunchy pan-fried chickpeas.

Ingredients:

• Canola oil, for frying
• One 15-ounce can chickpeas, rinsed and patted dry
• Salt
• Pepper
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely grated
• 1/4 cup shredded Parmesan, plus more for serving
• 1 1/4 pounds curly kale, stemmed and chopped (10 cups)

Preparation:

In a large skillet, heat 1/4 inch of oil until shimmering. Add the chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with salt and pepper.

In a large bowl, whisk the mayonnaise with the lemon juice, mustard, garlic and the 1/4 cup of cheese. Season with salt and pepper. Add the kale and toss to coat. Add the fried chickpeas and toss again. Top with shredded Parmesan and serve.

Blessed be… and happy cooking!

Mediterranean Eggplant Salad

This dish is an absolute summer delight and pairs really well with just about anything barbecued. 

The recipe was adapted from the original found at A Cedar Spoon by Julia. Julia features many wonderful recipes on her site... Be sure to check them out!

Ingredients:

• 1-2 eggplant - about 3 lbs
• olive oil
• salt & pepper – for eggplant
• 3 cups tomatoes - diced
• 1 orange bell pepper - chopped
• 1 cup scallions - green parts chopped
• 1/4 cup fresh mint - chopped
• 1 cup fresh parsley - chopped
• 1 lemon - juiced
• salt & pepper to taste
• 1/4 tsp crushed Aleppo pepper

Preparation:

Slice the eggplant into rounds about 1/2 - 5/8" thick. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt & pepper.

Heat the grill to medium heat. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into bite sized pieces.

In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine. Add more olive oil if needed to create a consistency you like.

Shown here as a side with Quick & Easy Calamari and a traditional tomato salad.

Blessed be... and happy cooking!

Cucumber & Tomato Salad

 Sometimes I forget to buy stuff... I know... I know... :-)

Well... guess what... I'm not perfect. When I do run into such a predicament I let out a few self deprecating curses and do my best to salvage the meal.

One day I reached in the fridge for lettuce, only to find none. I had tomatoes, cucumbers and other assorted salad goodies, but no lettuce. The dinner unfortunately did not lend itself to my German Cucumber Salad or my Italian Tomato Salad, so I had to punt. 

And so the Cucumber & Tomato Salad was born featuring our standard house dressing.

Ingredients:

• tomatoes - cut up
• cucumbers - cut up
• homemade dressing

Preparation:

Cut up enough tomatoes and cucumbers you think will be enough for the meal. The dressing is really a personal flavor thing, but the base for two people we use is 2 tbsp red wine vinegar and 1 tbsp good quality olive oil. Add salt, pepper, garlic powder, dry basil and oregano, sometimes thyme, to taste. Play with it until you get a simple dressing you can call your own, thereby staying away from all the junk that's in store-bought dressings. Enjoy!

Blessed be... and happy cooking!

Tuna Bonanza

So it looks like cooler weather is finally on its way.....

To celebrate the end of summer, I've prepared a tuna salad that has evolved over time

into a full meal that needs no bread. I got the original idea from one of my favorite recipe books,

The Coastal Table by Karen J. Covey, and made some changes and additions. Enjoy!

Ingredients:

• 2 cans solid white albacore tuna
• 2 hard boiled eggs - cut twice with egg slicer 
• 1 lge onion - chopped
• 1/2 cup scallions - cut in 1/4" sections
• 1 cup celery - 1/8" slices
• English cucumber - about a 10" section peeled and diced
• 1/3 cup large black pitted olives - cut in half
• 1 can (15oz) dark red kidney beans - rinsed and drained
• 1/4 cup roasted & salted sunflower seeds
• Mayo, olive oil, salt and pepper to taste (focus on the oil, not the mayo)
• 1 tomato - diced (optional and not shown in pics)

Preparation:

Combine all ingredients except for olives and beans and blend well. Carefully fold in olives and beans, being careful so they don't break.

This dish is packed with protein and goes real easy on the carbs, and the flavor levels from the many different ingredients and textures are sure to awaken your senses and affirm the arrival of spring and renewed life! :-) Plate in a nice bowl and serve... Enjoy!

Blessed be... and happy cooking!

Shirazi Salad by Chef Michael R - A Definite Favorite

After seeing my friend Ely’s Shirazi Salad video I did a little research as the name intrigued me. It turns out this dish is named after the city of Shiraz in southern Iran. Apparently it comes in many regional flavor pallets with varied ingredients and spices and has been a staple item there with many many meals since.... forever. After kicking around a number of flavor combos I settled on something I can call my own. I paired it tonight with my recipe for Grandma Inspired Fried Meatballs, and omg what a winner. Enjoy!

Ingredients:

3 plump tomatoes - diced

1 English cucumber - peeled and diced

½ cup finely chopped red onion

1 orange or yellow bell pepper - chopped

3 tbsp EACH chopped fresh parsley, basil and scallion

½ cup chopped fresh mint - or 1 tbsp dried

Salt and pepper to taste

Sumac to taste (very optional as it's not everyone's choice)

4 tbsp lime or lemon juice - chef's choice

3 tbsp extra virgin olive oil - remember quality counts :-)

Preparation:

Cut up the tomatoes first and place in a colander to drain some of the juice.

Cut up all the other ingredients and toss together in a large bowl. Add oil, lemon/lime juice and season with salt & pepper to taste. Blend well.

Blend well and add the dressing.

Chill this salad for about an hour and toss again before serving with something like my Grandma Inspired Fried "Meatballs" or BBQed chicken.

Blessed be... and happy cooking!