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 - A Chef 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!

Chef Michael's Spinach Salad

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!

 

Chickpea Salad with Cucumber & Cabbage

This lovely summertime salad  was adapted from a recipe found on SheLikesFood.

For us diabetics... it simply does not get healthier or better tasting than this awesome dish.

Enjoy!!!

Ingredients:

• 2 thin English cucumbers – peeled & cubed
• 1/3 – 1/2 green cabbage - shredded on a mandolin
• 1/2 large red onion - diced
• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 tomatoes - seeded and diced
• 1/4 cup mint - chopped
• 1/4 cup parsley - chopped
• 1/2 cup roasted and salted pepitas (pumpkin seeds)

Dressing:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• Juice of one lemon or 2-3 tbsp
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and fresh ground pepper, to taste

Preparation:

First, roast the pepitas in a dry pan over medium heat, tossing frequently. As they just start browning, add a spritz of olive oil cooking spray and salt to your liking.

Combine cucumbers, red onion and shredded cabbage in a large bowl. Add the chickpeas, herbs and pepitas and mix.

Add all dressing ingredients to a 2-cup measuring cup and whisk until fully blended and somewhat creamy.  Pour dressing over the salad and mix until everything is combined.

 Chill for at least an hour, mix again and serve, or refrigerate for a few days and nibble along the way… 😊

Blessed be… and happy cooking!

Watermelon Quinoa Salad

  Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.

Ingredients:

• 1 cup low sodium vegetable broth
• 1/2 cup quinoa (rinsed)
• 1/2 cup baby arugula
• 2 cup watermelon (medium diced)
• 1 avocado (medium diced)
• 1/4 cup salted pumpkin seeds
• 1/2 oz fresh mint (leaves torn)
• 4 oz reduced-fat feta cheese
• 1 med lime (zested and juiced)
• 2 tbsp olive oil
• 1 tsp honey

Preparation:

Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

Blessed be… and happy cooking!

Sesame Cucumber Salad

 Adapted from Andy’s East Coast Kitchen

This fun and flavorful salad has an interesting flavor pallet that just says YAY SUMMER. I find it to be a really nice standalone snack. As for pairings... we were all over the place here at my house. LOL Try it and let me know what YOU like to pair it with... ENJOY!

Ingredients:

1.5 – 2 English cucumbers - sliced

table salt to taste

3 tbsp rice wine vinegar

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp maple syrup

1/2 cup scallions – chopped

1/2 - 1 tsp sriracha chili sauce

2 tbsp toasted sesame seeds

Preparation:

Peel stripes on the cucumbers, slice into a large bowl and toss with some table salt.

Mix vinegar, sesame oil, soy sauce, maple syrup, sriracha and scallions in a separate bowl and add to cucumbers. Toss until cukes are evenly coated and finally add toasted sesame seeds.

Store in refrigerator for an hour or more, toss one more time and serve.

Blessed be… and happy cooking!

Mexican Caviar (Cowboy Salad)

Credit for this dish goes to Maricruz Avalos Flores at M.A. Kitchen

This Mexican Caviar recipe is a vibrant mix of beans, corn, and fresh veggies, all tossed in a tangy vinaigrette. It is a crowd-pleaser and makes the perfect dip or side dish for gatherings, potlucks, and barbecues!

Ingredients:

• 1.5 cups corn kernels - canned or fresh

• 1.5 cups black beans - drained and rinsed

• 1 cup black-eyed peas - drained and rinsed

• 1.5 cups cherry tomatoes - quartered

• 1 medium ripe avocado - diced

• 1 cup green bell peppers - diced

• 1 cup red bell peppers - diced

• 2/3 cup red onion - diced

• 1/4 cup jalapeño peppers - chopped

• 1 small bunch cilantro - chopped (Optional)

Dressing:

• 3 Tablespoons olive oil

• 2 Tablespoons white vinegar

• 1 lime (juiced, about 2 Tablespoons)

• 1 ½ teaspoons honey (or sugar)

• 1 teaspoon chili powder or hot paprika

• ½ teaspoon ground cumin

• ¼ teaspoons garlic powder

• salt & pepper (to taste)

Preparation:

Place all diced vegetables, beans, and chopped cilantro in a large mixing bowl.

Add all ingredients for the dressing in a jar and close it with a tight lid.

Shake the jar until all ingredients are nicely emulsified.

Pour the dressing into the bowl with vegetables and toss everything until nicely coated.

Taste and adjust seasonings if needed.

Chill the salad in the fridge for 20-30 minutes then serve with chips.

Blessed be… and happy cooking!