Category Archives: SALAD RECIPES

PEAR AND BLUE CHEESE SALAD  

This is one of the easiest to prepare and best tasting salads you will ever have the pleasure of devouring or serving to others. (Sharing, is actually optional. I should know because I swear, I could eat this whole salad all by myself. Well, at least my taste buds think it’s a good idea. My stomach and brain on the other hand, are not quite up to the challenge. But believe me, if I could, I would! And guilt be damned!)

Anyway, next time you need a really delicious salad to impress the pickles out of someone (even if it’s yourself), I suggest you follow this recipe to the letter. It’s just a fabulous mix of ingredients.

Well, that’s it for today. We are heading out of town for a few days leaving our home and cats in the capable hands of our dear friend Peggy. We will be celebrating our 30th wedding anniversary with Andy’s best man (Jim) and his wife (Margo). It only makes sense to celebrate with these two fabulous people because they went with us on our honeymoon. Along with my maid of honor Linda, who BTW gave me this wonderful recipe, we all had a great time skiing at Whitefish Mountain Resort (think Big Mountain) north of Whitefish, Montana.

And no, we are not going skiing again to celebrate this momentous occasion. Our knees simply aren’t up to swooshing down a mountain side any longer. So, we are going in the opposite direction. We are going to the coast. Where we will sit in comfy chairs at a condo, with good books in hand and try to remember to occasionally look outside to check the condition of the sky and water. Then, at about 5:00 pm every evening, we will rally ourselves enough to enjoy a pre-dinner drink before setting off to dine at one of the local eateries. That’s about as active as we plan to be except for the occasional walk along the town’s short board walk. Or into one of the small towns along the coast to check out any art galleries that might possibly be open in the off season. Or visit the local bakery for a little something. We might even go to a movie one evening, if there’s anything playing that is of any interest at all. But that’s about it!

But even if this sounds terribly sedentary to you, to us it sounds like a perfect way to celebrate. However anyone chooses to mark a special occasion, they should always be honored. Because milestones matter. People matter. And to my thinking, special attention should always be paid to birthdays, anniversaries, achievements earned, etc. We only go around once my friends. And the more we can celebrate with each other, the better it enriches each of our lives.

Peace and love to all.  

3 T. raspberry vinegar

3 T. honey

⅓ c. extra virgin olive oil

tiny pinch kosher salt

freshly ground black pepper

8 very thin slices red onion, separated

12 c. coarsely chopped red leaf lettuce

1-2 bosc pears, thinly sliced

⅓ c. toasted chopped walnuts

⅓ c. crumbled blue, Gorgonzola, or Roquefort cheese

Whisk the vinegar, honey, olive oil, salt, and pepper together in a large salad bowl. Add the red onion slices.

Just before serving, gently toss the lettuce, pear slices, walnuts, and blue cheese together with the dressing and onions. Serve immediately.   

ROMAINE SALAD DRESSED IN AN ASIAN FLAVORED VINAIGRETTE

OK, this may be my favorite salad. At least, if not my favorite, a very close second or third. Because this salad is full of flavor and crunch. And although it does take a bit of time to prepare, the taste and crunch far outweigh any effort expended in its preparation.

I have been making a version of this dressing for over 50 years. I had the very good fortune to work at the International Branch of Seattle-First National Bank beginning in January of 1970. I started my banking career as a teller making $3.25 an hour. My salary increased over the next 32 years, but the intervening years after transferring out of International Branch were never as culinarily inspirational. The 10 years I spent in the International District working, shopping, and learning about different cuisines from my fellow workers was to say the least amazing. I learned so much from these incredible cooks. Of course, it didn’t hurt that we had a full kitchen at our disposal. And encouraged by our boss to use it. So, lunch hours were fascinating and often delectable. Because there was often someone building something delicious to share. And grocery stores such as Uwajimaya a trifling 2-minute unhurried walk away. Can you even begin to imagine such a wonderous thing in today’s world?

It was from one of my Chinese co-workers (Cindy) that I learned to make this wonderful salad dressing. She also provided me with the ancient Chinese recipe (wink wink) for “secret sauce”. (See recipe below.) Which BTW, was my “secret” to getting my kids (and now Mr. C.) to eat such disgusting veggies as steamed broccoli.

So, if you too enjoy a crunchy salad with a lovely tasting dressing, I would recommend you give this recipe a try. It can be served with just about any entrée. Last night I served this salad with honey garlic shrimp. The shrimp dish was OK, but not good enough to want to make this recipe again or heaven forbid, share the recipe with you! But as the old saying goes – “you win a few, you lose a few, but you never give up!” (My slight modification of the original saying should be the official motto of every person who has ever used a wooden spoon or cut an ingredient with a paring knife. In other words, anyone who has ever cooked anything besides scrambled eggs!)

May you too never stop trying new recipes and finding new and exciting ways to feed yourself and your family and friends. Life is short dear friends. So, live it large!

And as always, peace and love to all.

1 T. distilled white vinegar (none of that lovely white wine vinegar for this recipe)

¾ tsp. kosher salt

freshly ground black pepper (just a smidge)

¾ tsp. granulated sugar

3 T. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

1 tsp. finely minced fresh ginger

1 lg. romaine heart, thinly sliced*

2 green onions, thinly sliced on the diagonal

2-3 T. toasted slivered almonds**

2 T. toasted sesame seeds**

Whisk or shake the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, lemon juice, and ginger together in a small, covered container.   

Just before serving, place the sliced romaine*, green onions, toasted almonds, and toasted sesame seeds in a salad bowl. Pour on most of the dressing. Toss, then taste, and if needed pour in the rest of the dressing. (You want the veggies nicely coated but not swimming in the dressing.) (And as you well know, no two heads of romaine are the same size!)

Serve immediately.

*Start by removing any outer leaves or parts of leaves that may no longer be fresh. Then cut about 2-inches off the base. Cut the lettuce in half top to bottom. Place the lettuce halves cut side down on your cutting board. Starting where you originally cut off the base, cut strips whatever width you desire. For this salad, I cut the strips between a quarter and a third-inch wide. But a bit wider is perfect for Caesar Salad.

**I toast slivered almonds in a small fry pan over low heat moving them around the pan periodically. When I start to smell the almonds, I quickly take them off the warm burner and stir in the sesame seeds. Then I just leave them alone until they are cool.

SECRET SAUCE (old Chinese recipe)

1 part mayonnaise

1 part soy sauce

Whisk together and serve with any of your favorite veggies.       

        

BALSAMIC VINEGAR AND HONEY VINAIGRETTE   

(Sorry, there’s no picture, but I forgot to take one. My bad!)

There is just something about building your own salad dressing that totally appeals to me. First of all, the frugal gal in me loves saving money whenever possible. Of course, I also love spending money, but that’s a subject for another time!

But when it comes to salad dressing, I’m completely in favor of spending good money on extra virgin olive oil, really great balsamic vinegar, top notch Dijon mustard, shallots, fresh lemons, fresh garlic, etc. etc. Because however much I spend on the ingredients, I am invariably going to come out ahead on both flavor and money spent if I build the dressing myself. Not that there aren’t good tasting salad dressing available in our local grocery stores. But like I have said many times before, who needs some of the ingredients in bottled dressing that have as many letters in their name as supercalifragilisticexpialidocious!  

But, supercalifragilisticexpialidocious, an adjective BTW, means extraordinarily good; wonderful. (Don’t believe me, look it up!) Whereas, some of the long, unpronounceable words in the ingredient list for bottled salad dressings, are not necessarily good for us. And believe it or not, I did some research on this subject. And I learned that my instincts regarding bottled dressing and other processed foods was spot on. So, what did I learn.

Bottled dressings are generally loaded with chemical and artificial additives which are considered by governmental agencies to be safe in small quantities. (Great! In small quantities, we should be OK?) That salad dressings are usually formulated using substandard cheap ingredients like low quality oil, contain more sugar or high fructose corn syrup than is necessary, way too much salt, and often include flavor enhancers. (Why would you need a flavor enhancer if really good oil and vinegar were part of the equation?) Anyway, I’m sure by now you understand why I make my own dressings. And speaking of salad dressing, this simple to prepare honey balsamic dressing is fabulous.

I have actually used it twice now on 2 different salads. Which, because I love each and every one of you, I am also going to share the salad recipes with you at the bottom of this post. Plus, recipes for my super simple way to fix Oven Roasted Beets and the best Sweet and Spicy Glazed Pecans you will ever taste!You’re welcome!

Well, that’s it for today. It is still terribly smokey here from regional wildfires. The weathercaster has promised a 90% chance of rain for tomorrow, so I am keeping my eyes and fingers crossed.   

On a serious note, please remember to vote in the upcoming election. We are truly at a crossroads here in America. Our democratic way of life seems to be slowly eroding. So, please do your part and vote. It’s the least any of us can do.

And as always, peace and love to all.

2 T. honey

1 tsp. fresh lemon juice

1 T. Dijon mustard

½ tsp. fine sea salt

freshly ground black pepper

rounded ¼ tsp. granulated garlic  

¼ c. good balsamic vinegar

¾ c. extra virgin olive oil

Whisk or shake together. Store in fridge. Bring to room temperature before using.

Salad Recipe #1

Balsamic Vinegar and Honey Vinaigrette dressed greens with Oven Roasted Beets, Sweet and Spicy Glazed Pecans, crumbled feta cheese, and red onion

4-5 c. chopped romaine

1-2 c. mixed greens

½ c. chopped red onion

1 c. Oven Roasted Beets, diced

¾ c. crumbled feta cheese

½ c. Sweet and Spicy Glazed Pecans, or more to taste

Balsamic Vinegar and Honey Vinaigrette, to taste

Place the romaine, greens, red onion, beets, feta cheese, and pecans in a large salad bowl. Add just enough dressing to coat the veggies. Serve immediately.

Salad Recipe #2

Broccoli Salad with Balsamic Vinegar and Honey Vinaigrette and Sweet and Spicy Glazed Pecans  

4-5 c. chopped fresh broccoli

⅓ c. finely chopped red onion

3-4 T. Balsamic Vinegar and Honey Vinaigrette

½ – ¾ c. Sweet and Spicy Glazed Pecans

Place the broccoli in a mixing bowl. Add red onion and enough vinaigrette to coat the veggies. (You don’t need a lot of dressing.) Stir in the pecans and serve immediately.

SWEET AND SPICY GLAZED PECANS:

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ½ to ¾-inch thick.

Place the beet pieces on the prepared baking sheet. Drizzle with just enough olive oil to coat the pieces, then arrange in a single layer across the pan. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and either eat immediately, store in your fridge for a couple of days, or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or as a great addition to salads.     

     

SWEET AND SPICY GLAZED PECANS

This picture was taken after the pecans had cooled but before I broke them apart. Frankly, I could have eaten every one of these babies all by myself. Right then and there!

This is another recipe from one of my favorite recipe sites – onceuponachef.com. Over the years I have learned to trust Jenn’s cooking skills. I often make a slight change to her recipes, but that’s usually because I don’t have all the listed ingredients, or I want to make a substitution, or I’m lazier than Ms. Segal. True confession time.

But this recipe I followed just about to the T. I did change ½ teaspoon cayenne pepper to a scant ½ teaspoon cayenne pepper because, well, I am a bit of a coward when it comes to hot spices. But if you are a hot spice fan, then by all means, go for the full ½ teaspoon cayenne or even a bit more.

I must admit, that if this had not been a Jenn Segal recipe, I would never have given it a second glance. But like I said above, I have learned to trust this chef. And I am so glad I gave this recipe a try. Because these glazed sweet and spicy pecans are the best I have ever tasted. And the easiest to prepare. And I know they are going to be perfect on the green salad with roasted beets, goat cheese, and dressed with my Creamy Balsamic Salad Dressing (on this site already) that I plan to serve while we are on vacation.

And just because I am feeling terribly beneficent today, I’m going to include my new and ultra-simple way to roast beets. And I must say, these are the best roasted beets I have ever produced. And they simply could not be easier to prepared because they don’t even need to be peeled. (How cool is that!) (See recipe below.)

Anyway, I need to get on with my day. So, I am going to stop at this point and direct myself to the nearest grocery store. In a few days we will be leaving our home and our kitties in the capable hands of our dear friend Peggy and taking off with our trailer in tow for parts unknown. OK, we know where we’re going, but you will have to wait for my travel log to get all the fun and exciting details of our latest adventure.

May you too have exciting adventures in your near future.

Peace and love to all.  

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ⅓ to ½-inch thick. Place in a bowl and pour on a bit of olive oil. Using one of your hands, (best tools in your kitchen BTW), make sure every bit of every piece of beet is coated with the oil.

Place the beet pieces on the prepared baking sheet in a single layer. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes or until tender. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and taste. Sprinkle on a bit more salt if needed. Either eat the roasted beets immediately, or store in your fridge for a couple of days or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or great addition to salads.     

    

CREAMY CUCUMBER DILL SALAD

How can it be that I forgot one of my favorite salads from my childhood? How could that possibly have happened? Because when my grandmother made this salad (or a close approximation) I would end up licking the bowl. Every – single – time! And it took me until I was 78 years old to remember this salad? What gives with that!? I can only speculate that it’s because I have been a busy adult. (My story and I’m sticking to it!) Plus, I already have similar cucumber salads posted on this site.

But what makes this recipe so important now, is that I have been remembering a lot about my maternal grandparents lately. Their kindness and thoughtfulness and consideration for everyone and everything around them. Not because it was required of them, but because that was just the way they were raised. And the way they chose to live their lives.  

They were both third generation immigrants from Strasbourg, which is a lovely city in the Grand Est region, formerly Alsace, in Northeastern France. It’s also the formal seat of the European Parliament and sits near the German border, with culture and architecture blending German and French influences. So, although my grandfather’s last name was Kléber (yes, a direct descendent of Jean-Baptiste Kléber, a French General under Napoleon) he and my grandmother both spoke German. And my grandmother cooked like any good German immigrant was taught to cook.         

I guess thinking about my grandparents made me remember this salad. Also, because once again, I was looking for a cucumber salad recipe that would take me just minutes to prepare.

What I found were several recipes for German Cucumber Salad. Although I already have a German cucumber salad on this site, (and it’s very good I might add), it still isn’t quite like the salad I so loved as a child. And in truth, none of the recipes I found seemed to be exactly as I remembered. Because I remember onion in my grandmother’s salad. And quite a bit of vinegar. So, I glommed a couple of German cucumber salad recipes together, added some yellow onion, more vinegar than reasonable, and this is the result. And OMG, this salad is as good as I remembered. Perfect amount of vinegar, just enough salt, and a perfect use for English cucumbers. And fast and easy to prepare.

Of course, my grandmother didn’t use English cucumbers. She had a huge garden, but I don’t think English cucumber seeds were available in those days. (There were two houses on our property. My dad, mom, 2 brothers and I lived in the bigger house. And my grandparents lived in the other house.) And, if I remember correctly, to make her veggies go farther to feed us hungry folk, she let her cucumbers get really, really large before they were picked. I do remember several times when the cucumbers were very bitter, mainly I think because they were so big. I ate the salad regardless. (I have always liked veggies.) But English cucumbers are rarely bitter. So, I pretty much stick to them these days. And I’m sure grandma would approve. Even as frugal as she was.

What I know this college educated, soft spoken, avid reader, kitty and garden loving lady would not have approved of however, was the current situation the United States of America finds itself in. She would be so saddened by what is happening in Washington DC these days. As of course most of us are. And although she and my grandfather were never rich (monetarily), they were always happy with each other and the world around them. And to my mind these two people exemplified the true meaning of being a Christian. They didn’t judge others. They didn’t feel superior because of their race. They didn’t put people down. They didn’t decide what was best for others regardless of how they might have felt about the situation themselves. Rather they spent their lives lifting people up. Accepting people for who they were. And always showing love and compassion towards everyone. In their humble way, they were very special people. And I was blessed to have them in my life. I can still see my twinkle eyed grandfather hooking up a wagon behind his tractor to give me and my two brothers a hayride. I never saw this wonderful gentle man without a smile on his face.

Anyway, give this salad a try. It is so very delicious. And so very easy to prepare.

Peace and love to all.

2 T. finely minced yellow onion

¼ c. sour cream

4 tsp. white vinegar, or more to taste

½ tsp. dill weed

1/8 tsp. granulated sugar

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 English cucumber, semi peeled and thinly sliced

Whisk the onion, sour cream, white (plain old) vinegar, dill weed, sugar, salt, and pepper together in a small salad bowl. Add the sliced cucumbers, stir so that every bit of every cucumber slice is coated with the dressing, and refrigerate until ready to serve.

  

DILLY BUTTERMILK DRESSING OR DIP  

I always make my own salad dressings and dips. Even when we are in our trailer. I used to buy dressing for our trailer trips, but they just weren’t as good as homemade, plus they contained all kinds of weird ingredients. And yes, OK, bottled dressings do last for months when refrigerated, and it is easier just to grab a bottle out of the fridge than to juice a lemon or mince a clove of garlic. But considering that you can build a dressing to go specifically with whatever salad you feel like serving and save money at the same time, I feel no consideration should be given at all to which way you should proceed. Homemade dressings taste better, are cheaper, contain less chemicals, and can be built to order. Enough said!

So, the other evening when I planned to serve us a big old chef salad for dinner, I decided to try this dressing recipe from the onceuponachef.com site. I love this site BTW because I think that Jenn is a wonderful cook, and I know I can count on her recipes to be fabulous. I often make a change or two here and there, but then, that’s just what I do. (I simply can’t help myself!)

Anyway, this dressing turned out to be perfect on the chef salad. And I loved the dill. At first, I was a bit hesitant to use as much dried dill weed as directed. But it was the perfect amount. I did use only 1 garlic clove instead of 2, but that’s just because I prefer a subtle garlic flavor. Which brings me to a point of interest when it comes to fresh garlic.

Garlic is a potent ingredient. So, a little bit goes a long way. Garlic cloves are made up of small cells, each of which is filled with a pungent, sulfur-based liquid. The finer you chop a garlic clove, the greater amount of juice you release. And the more juice, the hotter the flavor. So, roughly chopping a garlic clove produces a much milder garlic flavor than grating the same size garlic clove with a microplane. I do both. For most recipes I mince garlic. If I am in a hurry or want a stronger garlic presence, I use my microplane. But in any case, I do not use that stuff that comes in a jar. (For more information on garlic than you ever wanted to know, go to my recipe for Tahini Lemon Salad Dressing.)

Well, there’s not much more to say about this dressing except that it is very easy to prepare and can also be used as a wonderful dip for crudité (pieces of raw vegetables such as celery or carrot sticks served as an hors d’oeuvre). (Don’t you just love cultured words such as crudité and hors d’oeuvre for something as unsophisticated as cut up celery and carrots before dinner?)

So, if you will please excuse this bibliophile, I am off to peruse the latest tome by Barack Obama.

Peace and love to all.   

Oh, I almost forgot to tell you about my latest “ah ha” moment when it comes to green salads. We love romaine and other lettuce greens, but they don’t have as much crunch as we would like. So, just a couple slices of green or red cabbage cut into very thin strips does the trick. And for my husband, the none-lover of cruciferous vegetables, he doesn’t even notice the cabbage. Yea me!

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, finely minced

1 tsp. kosher salt

freshly ground black pepper

1½ tsp. dried dill weed

¼ c. finely chopped fresh chives

couple dashes hot sauce, optional (I use Frank’s RedHot)

Whisk all together and store in a covered container in your fridge.

   

CORN AND BLACK BEAN SALAD WITH A SRIRACHA LIME DRESSING

For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?)  Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.

But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.

I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.

So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?

So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.  

And as always, peace and love to all.

Sriracha Lime Dressing

1 T. fresh lime juice (lemon juice in a pinch)

1 garlic clove, grated

½ c. mayonnaise

¼ c. sour cream

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. sriracha, or more to taste

Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.

Salad Ingredients

1 (15-oz.) can black beans, rinsed and drained

kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained

⅓ c. finely chopped red onion

½ c. diced celery

½ orange, red, or yellow bell pepper, diced

1 c. halved black olives

½ c. sliced pimento stuffed green olives

1 c. halved cherry or grape tomatoes

In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.

This salad is best if made ahead a couple hours before serving. Great the next day too.  

   

SMASHED CUCUMBER SALAD  

And now for something completely different. (This recipe is for all you Monty Python fans out there, and of course, for cucumber lovers everywhere.)

I found this recipe from Chef John one day when I was trying to find yet another way to use the triple pack of English cucumbers we had just purchased at Costco. I knew I could always build a traditional Greek salad, Sunomono salad, or a sliced cucumber salad with a sour cream or Greek yogurt, dill, and red onion dressing. (Recipes on this site BTW.) But I wanted a cucumber salad that was just a bit different for a change. So, I went on an exploratory mission. And this is what I found.

This salad immediately appealed to me because I love rice vinegar, soy sauce, and sesame oil in combination. Plus, I trust Chef John’s recipes. So, in my naivety, I assumed this was a new type of salad invented by Chef John. (I obviously don’t get out often enough.) Because now that I have done some additional research, I’ve learned that smashing cucumbers is an ancient Chinese practice. And pairing a spicy dressing with the coolness of the lowly cucumber is also found in Middle Eastern and various European cuisines. Who knew? Not me, that’s for darn sure.

Anyway, now that I do know, there is no stopping me. Not only is preparing a smashed cucumber salad a quick and easy accompaniment to all kinds of entrées, it allows one to relieve any frustrations one might be feeling at the time by whacking the hell out of a vegetable. Therefore, I see no downsides to this dish. And the fact that one article about smashed cucumber salad called it “all the rage” I find very comforting too. Frankly, I can’t think of any better way to exhibit rage in a socially acceptable manner than by preparing this salad.    

So, if you too would like to serve a quick and easy, but uniquely delicious salad, while at the same time relieving stress, this is the recipe for you.

As always, stay happy and healthy.

Peace and love to all.

1 English cucumber, washed and both ends removed

¾ tsp. kosher salt

½ tsp. granulated sugar

1 clove garlic, finely crushed or grated

1 T. rice vinegar

1 tsp. soy sauce

1 tsp. toasted sesame oil

tiny pinch crushed red pepper flakes

1 T. toasted sesame seeds, opt. garnish

Wrap the cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic.

Cut cucumbers in half lengthwise. Then cut into 1 to 1½ -inch wide pieces. (The chunks should not all be the same size.) Transfer to a strainer set over a bowl.

Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes to allow cucumber pieces to release some of their liquid into the bowl.

Whisk the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a medium sized salad bowl. Transfer drained unrinsed cucumbers into the bowl with dressing. Toss to coat.

Cover and refrigerate for about 30 minutes to allow flavors to mingle. Stir again before serving and garnish with sesame seeds.

Please note: This salad is wonderful the next day too. So, it’s fine to make it a day ahead.  

 

VEGGIE MACARONI SALAD

While Mr. C. was lightly smoking some steelhead trout for dinner the other night, I was racking my brain to come up with a side dish that would be easy to prepare and could be served cold. It’s hot here in Western Washington right now, so a hot side dish didn’t sound the least bit appetizing. So then, what to fix? I didn’t want a rice dish or even a big old green salad. I wanted veggies, but not just steamed or even oven roasted. Plus, I wanted pasta. And no, I shouldn’t be eating a lot of pasta, but darn, there are just times when the only thing that will do is pasta. Thus, this salad was born of a must be quenched desire and the love of veggies. And really, any kind of fresh veggie could have been used in this salad. I simply used the ones I had on hand and that sounded good to me at the time. But carrot would have been great. I just wasn’t in the mood for carrot. So, this is definitely a salad that begs to be personalized.

And I must say, the salad was very quick and easy to prepare. And it was delicious. And it went perfectly with the Lightly Smoked Baked Steelhead Trout or Salmon. (Yes, this recipe is on this site.)

So, if you too would enjoy a pasta salad that features lots of crunchy fresh veggies and is quick and easy to prepare, this is the recipe for you.

And this is actually one of those salads that tastes better just after it’s been made. So, not having to make this ahead means it’s a perfect dish to prepare for a weekday dinner. And of course, this recipe can be doubled or tripled beautifully. In fact, the next time I make it, even if it’s just for the two of us, I am going to double the recipe. This salad is just that good!

Well, that’s it for now. It’s still hot here in the beautiful Pacific NW, so I’m going to take it easy. I’ve watered what needed to be watered already this morning. So, now I’m on to making refried beans to go along with our tacos this evening.

I am still on a quest to make refried beans as delicious as the beans we used to get in Seattle at Campos Mexican Restaurant on Roosevelt way in the U district. Unfortunately, the restaurant closed in 1982. But I still remember their incredible bean dip. What I wouldn’t give to have that recipe and then pass it on to you. Oh well, we can’t go back. But if I could, that’s exactly where I would be right now instead of torturing all of you who might also remember that amazing bean dip. Anyway, I’m going to try preparing some very spicy refried beans for this evening’s meal. Fresh jalapeño, Frank’s RedHot Sauce, fresh garlic, and onion, chili powder, and cumin. If that doesn’t make for some tasty, refried beans, I don’t know what would! But I know, even if the beans I make today turn out great, they still won’t be as good as the beans that are left in my memory.

So, if any of you have figured out how to make refried beans like Dan Campos did, please let me know. I would be forever in your debt.

And as always, peace and love to all. Oh, and try this salad recipe. It is absolutely perfect for a hot summer lunch or evening meal.

2 T. dill pickle relish

½ c. mayonnaise  

2 tsp. Dijon mustard

¼ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

1 rib celery, finely diced

⅓ c. minced red onion

⅓ c. sliced pea pods or frozen petite peas

½ orange, yellow, or red bell pepper

½ c. diced cucumber

⅓ c. chopped pimento stuffed green olives

½ c. sliced black olives

1 c. small macaroni, cooked al dente, then rinsed in cold water

Whisk the dill pickle relish, mayonnaise, mustard, seasoned salt, celery salt, and black pepper together in a salad bowl. Then stir in the celery, red onion, pea pods, bell pepper, cucumber, green olives, black olives, and al dente pasta. Best served at room temperature.

     

PEARL (ISRAELI) COUSCOUS TABBOULEH SALAD

What to fix for dinner? That is often the first thought that hits me as I am reading the morning paper while sipping my Americano. You would think, with all the bad news coming out of Putin’s need to rule the world, that dinner would be the furthest thing from my mind. But unfortunately, I can do nothing to stop Putin, but I can do something about making sure our evening’s repast is enjoyable.

So, the other day, after breakfast, while I was whipping up the marinade for Quick and Easy Marinated Flank Steak, I thought a Mediterranean style salad with lots of strong flavors would fit the bill perfectly as an accompaniment. But I didn’t want a green salad. (I do get a bit tired of green salads.) So, how about a pasta salad? Nope, at least not one with the usual pasta suspects. But then I remembered I had some Israeli (pearl) couscous in the pantry. Voilà! Couscous tabbouleh it is! (And yes, couscous is a form of pasta. See a brief explanation below.)

So, with a new salad idea in mind, I went to work on creating the recipe you find below. Of course, I didn’t make it quite like the recipe indicates, because I was out of tomatoes and cucumber. And there was no going to the store for us because there was still an abundance of snow in our area. So, no tomatoes or cucumber. But I certainly will include them next time I make this dish.

So, I hope you enjoy this salad as much as we did. I do realize that there are more ingredients in this recipe than you normally find in a tabbouleh salad. But hey, I like bold flavors in my tabbouleh, hence the kalamata olives, pepperoncini, and feta cheese. But you of course can leave them out.

There is still snow on the ground after 4 days, which is quite unusual for us. But rain is in the forecast, so it might be gone by this evening or at the latest by tomorrow evening. Speaking of tomorrow, Mr. C. and I will be celebrating our 29th anniversary by attending a matinee and then dinner at one of our favorite restaurants. Good grief how the time has flown. But I wouldn’t have wanted it to fly by with anyone else. Mr. C. is my best friend, the kindest person anyone could ever hope to meet, and basically the love of my life. And he plays a wicked piano. Could any gal ask for more?

Peace and love to all.  

For the vinaigrette:

⅓ c. extra virgin olive oil

2 T. fresh lemon juice

1 tsp. dill weed

2 garlic cloves, finely minced

½ tsp. seasoned salt

freshly ground black pepper

Whisk all ingredients together in a mixing bowl. Set aside until needed.

For the couscous:

1 T. extra virgin olive oil

1 c. pearl couscous

1 c. boiling water

1 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

1 c. halved grape or cherry tomatoes

1 c. diced English cucumber

½ c. finely chopped celery

½ c. sliced kalamata olives

⅓ c. finely chopped red onion

⅓ c. chopped pepperoncini  

2 T. chopped fresh parsley

1 (14-oz.) can artichoke hearts, roughly chopped  

1 c. crumbled feta cheese

Heat the olive oil in a medium-sized, covered, heavy pot. Add the couscous and sauté until golden brown. Add the boiling water and vegetable base. Quickly cover the saucepan with a lid and let the couscous simmer for about 10 minutes undisturbed until it has fully absorbed the liquid. Remove the lid, fluff with a fork, and allow to come to room temperature.

In a large mixing bowl, combine the tomatoes, cucumber, celery, kalamata olives, red onion, pepperoncini, parsley, and artichoke hearts. Mix together. When cool, gently stir in the couscous.

Give the vinaigrette a quick whisk and add it to the couscous mixture. Mix well to combine. Adjust seasoning. Just before serving, mix in the crumbled feta.

*Couscous

According to the food network, “All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour. Keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.

Israeli couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round.”