Baja Shrimp and Jicama Salad

Baja Shrimp and Jicama Salad

Ingredients
1 lb Shrimp, shelled and de-veined
1 Jicama root, skinned, diced
2 Mangoes, diced
2 Avocados, diced
1 small Yellow Onion, diced
6 cloves Garlic
3 Jalapeño Peppers
1 tsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
Juice of 2 Limes
2 Tbsp fresh Cilantro, chopped coarsely

Directions

• In a skillet, on medium heat, toast the whole cloves of Garlic and whole Jalapeño Peppers. As each side begins to brown, turn them. Do not let them over cook–you are just toasting them. Remove from heat and let cool.
• Add the Shrimp to the skillet with the remaining Olive Oil. Toss in the Spices and let each side cook until the Shrimp are pink and cooked through. Toss them as you cook them to help coat them in the oil and Spices. Remove and set to the side to cool.
• When the Garlic and Jalapeño Peppers are cool to touch, mince them (de-seed the Jalapeño to lower the heat). Set to the side.
• When the Shrimp are cool to touch, chop them into bite-size pieces. Set to the side.
• In a large bowl, combine all ingredients, and toss well. Adjust the spice level with more Cayenne Pepper if need be.

Makes about 6-8 cups.

NOTES: Jicama is one of my favorite root vegetables. It is sometimes referred to as a Mexican Turnip–but it tastes NOTHING like a Turnip. Jicama originated in Mexico and derives its name from the Nahuatl name xicamatl. If I were to describe the flavor, I’d say it is a cross between a Pear, a Potato, and a Carrot–think of it as a mildly-sweet watery root vegetable. This salad showcases it with sweet Mango, creamy Avocado, and spicy Shrimp.  I also used employed toasting Garlic and Peppers–a common Mexican cooking style that awakens the flavors.  You can use this salad as  a side dish, or as a salsa over grilled fish or chicken.

Jicama is also a great addition to any Crudités platters.

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients:
1 bunch Asparagus, cleaned
1 Red Onion, cut in rings
1 Red Bell Pepper, slice each side off
4 oz Halloumi Cheese χαλούμι
1-2 tsp Olive Oil
1/2 cup Cherry Tomatoes, Sliced
1 Avocado, diced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Honey
1-2 tsp Sesame Seeds

Directions:

• Using a brush, lightly cover the grilling grates, Asparagus, Bell Pepper, Onion, and Halloumi.
• Prepare the Grill or Broiler as directed by manufacturer–you want medium high heat.
• Place the Asparagus, Bell Pepper, and Halloumi on the grates and cover with the Onions and sprinkle with the Salt and Pepper. I suggest using an oven-safe cooling rack and placing it on top of the grate. If you use the cooling rack, it is easier to pick everything up in the end.
• Close and grill for 5-7 minutes or until the onions and Halloumi begin to get a nice golden brown on the outside.
• Remove and combine with the rest of the Vegetables in a large bowl.
• In a separate bowl, whisk together the Lemon Juice, Olive Oil, Honey, and Dijon Mustard.
• Drizzle over the Vegetables, sprinkle with Sesame Seeds, and Toss.

Makes about 6-8 servings.

NOTES: This is an ideal summer salad–full of fresh ingredients, tons of grilled flavor, and yet light, sweet, and citrusy. You can substitute Zucchini or Broccoli or just add them to the lot. I do not recommend grilling the Tomatoes, as they tend to fall apart Halloumi is a Cypriot/Middle Eastern cheese that is very dense, mildly salty, and can be GRILLED! It is a great addition to this dish, and complements the Asparagus and Sesame Seeds amazingly.

Italian Green Salad

Ingredients:
8 cups Mesclun Greens
1 cup fresh Basil, leaves only
1 Yellow Bell Pepper, chopped
1 Kirby Cucumber, sliced
12-16 large Green Olives (stuffed is a plus)
1 small Red Onion, chopped
2-4 oz Prosciutto
2 Tbsp fresh Oregano
4-6 bocconcini Mozzarella, quartered
1/2 cup Pistachios, shelled
1 cup Balsamic Vinaigrette

Directions:

• Prepare all items as listed above. For the Prosciutto, tear the slices into bite-size pieces. For the Onion, you can be artistic and thinly slice the pieces so that they are long and thin.
• Mix all the ingredients together, except the Vinaigrette. I recommend mixing 2/3 of everything together, and then using the final 1/3 of the ingredients to decorate the top and make it look nice. This also ensure that when you toss the salad, everything does not end up on the bottom.
• Serve in a large bowl with the Vinaigrette on the side.

Makes: 4 Servings.

NOTES: They say a good salad is a sign of a good chef. I dunno if I qualify or not, but here is my ideal salad. It is light and fresh, and you can tweak it to your guests tastes and needs. I find this salad is bright and cheerful and full of colors–and tastes like Spring. For the Olives, I recommend getting some stuffed with Garlic or Anchovies–adds a depth of flavor. If you are going to stuff them yourself, do it a few days a head of time, and let them soak in the brine.

Céleri Rémoulade – Celeriac Salad

Céleri Rémoulade

Ingredients:
1 Celeriac Bulb, cleaned
1 Carrot, cleaned
1 small Cucumber, seeded and Julianne cut.
3 Shallots, thinly sliced
1/2 – 1 cup Walnuts, crushed
1 cup Greek-Style Yoghurt
1 Tbsp Honey
3 Tbsp Almond Oil
2 Tbsp White Wine Vinegar
1 Tbsp Lemon Juice
2 Tbsp fresh Mint, minced
1 Tbsp fresh Dill, minced
2 tsp ground Ginger
1 tsp Salt
1 tsp Pepper

Directions:

• Clean the Celeriac root by removing any scraggly roots and outer surface. Cut into pieces small enough to be easy to grate. I prefer to use my Food Processor’s food grater, so I make the pieces big enough to fit through the feeder. If you shred by hand, you may want them a good size for holding. Do the same thing with the Carrot.
• Shred both the Celeriac and Carrot.
• In a large bowl, combine the Celeriac, Carrot, Shallots, Cucumber, and Walnuts, and toss with your hands to mix well.
• In a separate bowl combine all remaining ingredients and whisk together into a dressing.
• Pour the dressing over the dry ingredients and mix well.

NOTES: Celeriac is one of those under-used vegetables in my opinion. Honestly, I don’t know why–its not too difficult to prepare, and you can eat it raw or cooked in any way imaginable that most root vegetables are cooked. Now regarding the Rémoulade itself. Traditionally, this would be made with Mayonnaise, and would not have Ginger and maybe a different set of spices. I found that a little bland and had to add some kick to it, but not overpower the fresh-taste of the Celeriac itself. The Rémoulade can be served as a side dish, or in a similar fashion to Cole Slaw–though it is not as strong. Many folks serve it as a side to fish. I prefer to eat it by itself as a side salad.

Pantzaria Salata – Παντζάρια Σαλάτα – Beetroot Salad

Παντζάρια Σαλάτα

Ingredients:
4-6 Fresh Beets (more if they are small)
3 cloves Garlic, minced
3 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 1/2 Tbsp Parsley, fresh and chopped
1/2 Tbsp Mint, fresh and chopped
Salt to taste
Water for boiling

• Bring a pot of water to a boil. Wash the Beets, removing the stems and any long taproots. Place in the boiling water and cook for 45 minutes to an hour–longer if the Beets are large. Beets are done when they are not only fork-tender, but the outer skin easily rubs off.
• Remove from the heat, and run under cool water, rubbing off the outer skin. Let cool.
• Chop the Beets into bite-size pieces. I prefer slicing them and then cutting the slices in half.
• Toss with all the other ingredients, and place in a bowl in the refrigerator for at least 20 minutes before serving.

Makes 3 servings.

NOTES: This is a traditional Greek recipe for Beets. Some folks will also suggest parboiling the Beet greens and chopping them up and mixing them in the salad, but I am not a fan of that. This recipe is a recipe for folks who don’t normally like Beets–like me. I have never been a big fan of beets, finding them too–I don’t know what the word is…. beety? Anyway, this recipe cuts the flavor of the Beets with the Vinegar, Garlic, and fresh Parsley. I highly recommend you use high-quality Vinegar and Olive Oil for this recipe–not the cheap one on sale–you’ll be much happier. Also, never ever, ever use canned Beets–seriously, do you like your food tasting like salt and tin?

Prickly-Pear Fruit Salad

Ingredients:
4 Prickly-Pear Cactus Fruit
2 Kiwi
1 Mango
1 Orange
1/2 cup Heavy Cream
1-2 tsp Granulated Sugar
Dash of Cinnamon
1 tsp Orange Zest
Fresh Mint for Garnish

Directions:

• Prepare the Fruit.
  • Prickly-Pear Cactus Fruit: Cut off the top and bottom, and cut a line across the flesh lengthwise, about 1 cm deep (at most). Carefully pull the Skin from the magenta flesh. Be careful, as there may still be spines on the skin. Slice in disks or dice into bite-size pieces. Be careful not to make them too small.
  • Kiwi: Peel the skin and then slice into disks. Discard the ends.
  • Mango: Peel the skin, and slice the flesh off the core. Dice the flesh into bite size pieces.
  • Orange: Using a knife, cut away the skin, exposing the orange slices. Use a sharp knife and cut out the segments.
• In a Bowl, whip the Cream, Sugar, and Cinnamon until peaks form.
• Plate the Fruit in small bowls, and add a dollop of the Whipped Cream.
• Add Orange Zest and Mint as a Garnish.

Makes 3 servings.

NOTES: Prickly-Pear Cactus Fruit are also known as “Indian Figs” or tuna in Spanish, and are the fruit of the Opuntia genus of cacti also known as Nopales. They come in a variety of colors, but I like the magenta ones.  The consistency is somewhat like watermelon, and the seeds are edible.  This fruit salad is great especially when chilled in the freezer for 20 minutes before serving (Obviously, you’d not put the Whipped Cream on till after you take it out and plate it).

Sesame-Crusted Chicken with Bok Choy Salad

Sesame-Crusted Chicken with Bok Choy Salad</span>

Ingredients
2 Chicken Breasts, boneless, skinless, cut in strips
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Vegetable Oil
2 cups Baby Spinach
2 cups Bok Choy 白菜, chopped
1 Red Bell Pepper, diced
1 Red Onion, diced
1 cup Broccoli, chopped into bite-size pieces
1 cup Snow Peas
1 Asian  Nashi Pear ナシ, diced
Water for steaming
1/2-1 cup Sesame-Ginger Dressing

Directions:

• Prepare pot of water and steamer for steaming/
• Steam the Broccoli for 2 minutes, just until the color of the Broccoli turns bright green. You do not want to cook it, just steam it to make it tender and colorful. Remove and run through cold water, set to the side.
• Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
• Pat the chicken slices dry with a paper towel, and season with Salt and Pepper.
• Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
• Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
• Heat the Olive Oil in a skillet, and brown the Chicken pieces on both sides. Place the Chicken pieces on the cooling rack, and then in the Oven to keep warm.
• Build the Salad (make the dressing now if you have not yet done so as well). You can do this as one big bowl, or in individual bowls–it is up to you.
• Start with a bed of Spinach.
• Top with the all the ingredients. You may choose to do this artistically–I like to use the Snow Peas as a frame around the side of the dish. It is completely up to you.
• Remove the Chicken from the Oven, and slice into 1″ pieces across the strips of Chicken. Place on the top of the Salad.
• The Salad is ready to serve. You may dress it now, or leave it on the side.

Makes about 4 servings.

NOTES: This salad can serve as a side dish, but also as a main course salad. Though it has “East Asian” flare to it, I would not necessarily call it an Asian salad… maybe East Asian inspired salad with the Bok Choy (白菜), with the Sesame Ginger Dressing are the most Asian aspect of the salad. Some folks may want to add Ramen-style noodles on top. Not a fan of them, I just can’t bring myself to add them to the recipe. So if you do that, please don’t tell me. Thanks.

ナシ

Spiced Mango and Cherry Salad

Ingredients:
4 large Mangoes, skinned, cored, diced
20 Bing Cherries, pitted, sliced in half
1/2 tsp Allspice
1/4 tsp Cardamom

Directions:

• Place the Mangoes and Cherries in a bowl.
• Combine the Spices and sprinkle over the fruit. Do this slowly, and then toss, then more, then toss again, until the Spices are mixed in well.

Makes about 4 servings.

NOTES: Mangoes come in many varieties–and it is hard in most supermarkets to know what cultivar is being sold. If the mangoes you have available are small, use more. The important thing is that they are ripe, yet firm.

Tabbouleh – تبولة

Ingredients:
1 cup Bulgur Wheat
2 cups Boiling Water
3 Plum Tomatoes, seeded and diced
2 Cucumbers, peeled and diced
3 Green Onions, diced fine
4 cloves Garlic, minced
1 cup fresh Flat-Leaf Parsley, chopped
1/3 cup fresh Mint, chopped
1 tsp Cumin, ground
1 tsp Salt
1/2 tsp Black Pepper, ground
1/2 cup Lemon Juice
2/3 cup Olive Oil

Directions:

• In a large bowl, soak the Bulgur Wheat and Boiling Water for 30 minutes.
• Using a cheese cloth, squeeze out any excess liquid from the Bulgur Wheat.
• Return to a bowl and combine all ingredients. Mix well.

NOTES: Tabbouleh was another New York discovery for me – not having ever experienced it in Georgia or Ohio. I fell in love with it. It is light and fluffy and highly flavorful. Thanks to my love Michael for introducing it to me.

Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

• Prepare the Tuna:
  • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
  • Cut the Tuna into 2″ x 1″ strips.
  • Rub with the Salt and Pepper.
  • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
  • Set in the Refrigerator.
• Place the Eggs in a pot and cover with water.
• Bring to a boil.
• Turn off the heat and let sit for 12-15 minutes.
• Remove and run under cold water, and peel the eggs; in the Refrigerator.
• Return the Water to a boil.
• Add the Potatoes and the Green Beans
• Cook for 4 minutes, until the Green Beans turn bright Green.
• Remove the Beans first, using tongs, and then the Potatoes.
• Run both under cold water and set in the Refrigerator.
• Give all the ingredients at least 20 minutes to cool.
• Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
• Tear the Basil and Mint, and divide with the Thyme among the salad plates.
• Quarter the Tomatoes, Potatoes, and Eggs.
• Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
• Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
• Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Bresaola Salad

Ingredients:
8 oz Bresaola, chilled
4 oz Parmesan (block)
8 cups Arugula
1 cup Flat-Leaf Parsley
8 Figs, quartered
1/2 cup Cherry Tomatoes
Extra Virgin Olive Oil (for drizzling)
Balsamic Vinegar (for drizzling)
Salt and Pepper to taste
1 Lemon, cut in quarters

Directions:

• Arrange the Bresaola on a platter or on individual plates (this serves 4). You will be making the salad in the middle of the plate, and will want the Bresaola to extend beyond the Salad like a border. If you are using small plates, the pieces should cover the entire area. If you are using a large plate, try to cover the entire area, but focus on the outer edge. Make it look decorative and pretty.
• Mix together the Parsley and the Arugula.
• Place the Arugula/Parsley in the center of the plate on top of the Bresaola, utilizing it as a border.
• Place the Figs and Cherry Tomatoes decoratively among the Arugula.
• Using a Cheese shaver, or a vegetable peeler, slice curls of Parmesan and place on top of the Arugula.
• When ready to serve, sprinkle with Salt and Pepper, and drizzle with Olive Oil and Balsamic Vinegar.
• Serve the wedges on the side of the Salad, and instruct the diner to squeeze the Lemon over the salad, just before consuming.

Serves 4

NOTES: Bresaola is one of the treats that I ran into when moving to New York. I had been aware of Prosciutto in Georgia, but had never seen Bresaola. They are very similar, only that Bresaola is an air-dried beef tenderloin. Its origins are in northern Italy near Lombardy. I simply love it!

Bresaola Crostini
Ingredients:
1 loaf Ciabatta
8 oz Bresaola
4 oz Parmesan
4 cups Arugula
1/2 cup Flat-Leaf Parsley
6-8 Figs, quartered
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

Directions:

• Preheat the oven to 350°F.
• Slice the Ciabatta into 1/4″ slices. You may choose to slice each slice in half, so that they are bite-size pieces.
• Arrange the slices on a Baking Sheet.
• Using a pastry brush, brush on Olive Oil on both sides.
• Bake for about 7 minutes, or until golden brown.
• Let the Crostini cool completely.
• Arrange the Bresaola on the Crostini. You may fold the pieces, but do not want any hanging off the crostini too far.
• Using a Vegetable Peeler, shave a slice of Parmesan and place it on top of the Bresaola.
• Next, top with the Arugula, not putting too much.
• Place a quarter of Fig on top of the Arugula, and drizzle with the Balsamic Vinegar, and a little more Olive Oil.

NOTES: This is a flavorful appetizer that takes the Bresaola Salad from the dinner plate to your hand.

Salade Andalouse aux Crevettes – Andalusian Salad with Shrimp

Ingredients:
1 cup Rice, cooked
8 large Shrimp, veined, steamed, cold, chopped
6-8 Pimento-Stuffed Olives, sliced
2 Plum Tomatoes, chopped
2-4 Tbsp Mayonnaise
1/2 tsp Paprika
1 clove Garlic, minced
1 tsp Chives, minced
Salt and Pepper to taste
Butterhead Lettuce for Plating
Fresh Flat-Leaf Parsley for Garnish

Directions:

• In a bowl, combine the Mayonnaise, Paprika, Garlic, and Chives.
• In a large bowl, combine the Rice, Shrimp, and Olives.
• Mix in the Mayonnaise.
• Line the Salad Plates with Bib Lettuce.
• Divide the mixture into 4 portions (this dish makes 4 portions, so if you have made more or less, divide the mixture into the appropriate portions.
• Spoon the Portions on top of the Bib Lettuce. You can use pastry rings or a plastic lined ramekin stuffed with the portion of the salad inverted over the plate to make a fancier salad as well.
• Top the Salad with pieces of Tomato, a Salt and Pepper to taste, and Fresh Parsley.

Makes 4 servings.

NOTES: Andalusian Salad is a French Salad that captures the romantic flavors of of Al-Andalus (الأندلس‎) region of Spain and Portugal. You can always kick up the spice by adding some Cayenne Pepper. If you prefer to serve this from a large bowl, rather than individual portions, then chop the lettuce and garnish the salad with an outer ring of lettuce, and an inner area of tomatoes, topped with Parsley in the middle.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

• In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
• In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
• Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
• Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Pesto Pasta Salad

Pesto Pasta Salad

Ingredients:
16 oz uncooked Pasta (Rotini or Penne)
Water for Boiling and Steaming
Iced Water in a large bowl for Shocking the Broccoli
1 Tbsp Salt for Boiling
1 tsp Olive Oil for Boiling
2 cups Broccoli Spears, cut into small pieces
2 cups Pesto, room temperature
1 cup Black Olives, chopped
2 cups marinated Artichoke Hearts, drained, quartered
1 medium Yellow Onion, diced
1 cup Sun-Dried Tomatoes, chopped
1/2 cup Romano, grated

Directions:

• Cook the Pasta in a large pot wit the Salt and Olive Oil. You want al dente. When you reach al dente, quickly drain and run cold water through the Pasta.
• In a second pot, steam the Broccoli spears till bright green (about 4 minutes), drain and shock with ice-cold water.
• Combine all ingredients except the Romano in a large bowl. Mix Well.
• Sprinkle the top with the grated Romano.

NOTES: This is one of the simplest Pasta Salads you’ll ever make. I always make my own Pesto, since it is cheaper and yields more flavor than most store bought Pestos–that and some of the jarred kind is nasty-oily and looks like it was made from reconstituted dried herbs rather than fresh Basil. You can modify the ingredients based on your tastes for the Salad. Some folks may add fresh Tomatoes instead of the Sun-Dried, or cut up Mozzarella in cubes. Really, it is all up to you.

Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

• Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
• While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
• Slowly drizzle in the Olive Oil.
• Add Salt and Pepper to Taste.
• Drain the Potatoes and move them to a large bowl.
• Add the Roasted Peppers.
• Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

• Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
• Mix together all of the Greens and Herbs in a serving bowl.
• Toss the Salad with the Dressing
• Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Fennel Salad

Ingredients:
2 medium Fennel Bulbs
2 Tbsp Lemon Juice
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Sesame Seeds
Shaved Parmesan Cheese to taste

Directions:

• Trim the Fennel of any Stalks, and Fronds; trim any fibrous material with a peeler. Reserve Fronds for garnish.
• Cut Fennel Bulbs in half vertically and remove the fibrous cores.
• Laying each side flat, cut the Fennel horizontally into thin crescents.
• In a large bowl, toss the Fennel crescents with the Olive Oil, Lemon, Salt & Pepper
• Move to serving dish(es).
• Chop of the Fronds.
• Garnish the Fennel with the Sesame Seeds, Fronds, and some shaved Parmesan slices.

NOTES: Fennel has a nice strong anise flavor that is complemented by the Sesame seeds and salty Parmesan Cheese. This salad is a great salad for a Spring day.

Variations:
Ṽ›Ɣ – Omit the Parmesan.

Herbed Egg Salad

Ingredients:
6 Eggs, hardboiled and diced
1 small Red Onion, minced
1 large Sweet Gherkin, minced
1 tsp Capers, minced
2-3 Tbsp Greek-style Yogurt
1 Tbsp Dijon Mustard
1 tsp Basil, chopped fine
1 tsp Parsley, chopped fine
1/2 tsp Chives, chopped fine
Dash of Paprika

Directions:

• Mix everything but the Yogurt together.
• Slowly incorporate the Yogurt to the desired consistency.

NOTES: Egg Salad is an American dish that is commonly served as a sandwich or on on a bed of lettuce. This recipe uses Greek Yogurt rather than Mayonnaise, however if you prefer you can substitute Mayo for the Yogurt. Greek Yogurt is denser and less runny than other Yogurts.

Buttermilk Ranch Dressing

Ingredients:
1/2 cup Buttermilk
1/4 cup Sour Cream
1/4 cup Mayonnaise
2 Tbsp Parsley, chopped fine
1 Tbsp Chives, minced
1 tsp Dill chopped fine
2 cloves Garlic, minced fine
1/4 tsp Rosemary, chopped fine
1/4 tsp Granulated Sugar
1/8 tsp Dry Mustard
1/8 tsp Black Pepper
1/8 tsp Salt

Directions:

• Mix all ingredients together in a large bowl.

NOTES: You can vary the herbs based on your preferences.

Blue Cheese Dressing

Ingredients:
8 oz Danish Blue Cheese, crumbled
1/2 cup Sour Cream
3 oz Cream Cheese, room temp
1/2 cup Heavy Cream
1/4 tsp Chives, minced
1/4 tsp Granulated Sugar
1/8 tsp Garlic Powder
1/8 tsp dry Mustard
1/8 tsp Black Pepper
1/8 tsp Salt

Directions:

• Combine all ingredients into a Food Processor, and Pulse until well blended.

NOTES: I prefer Danish Blue for this dressing, however you could use Stilton, Roquefort, Gorgonzola or some other Blue Cheese of your choice.

Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Ingredients:
2 6oz Fillets of Salmon
2 Shallots, sliced
2 cloves Garlic, diced rough
4 springs Dill
1/2 Lemon, sliced in rings across grain
1 cup Sauvignon Blanc or other White Wine
1 cup Water
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1 cup Kalamata Olives
4 cups Baby Spinach
2 Tbsp Balsamic Vinegar

Directions:

• In a skillet with a lid heat the Shallots, Garlic and Salt in the Olive Oil on low heat, careful not to burn.
• When the Shallots begin to break down, pour in the Sauvignon Blanc and Water and add the Dill.
• Carefully place the Salmon Filets, skin side down, into the liquid.
• Cover and cook for about 6 minutes.
• On serving plate, place Spinach and Olives, and sprinkle with the Balsamic Vinegar.
• Place the Salmon on the Bed of Spinach.
• Ladle out some Shallots and wine and pour over the Salmon.
• Sprinkle with Paprika and garnish with left over fresh Dill

Makes 2 Salmon Filet Servings.

Shrimp Scampi

Ingredients:
2 lbs Shrimp, shelled and deveined.
1/4 cup Olive Oil
3-4 cloves Garlic, minced
6 Tbsp unsalted Butter
1-2 tsp Cayenne Pepper
1/2 tsp Cornstarch
1/2 tsp Salt
1/3 cup Vermouth or Dry White Wine
3 Tbsp Lemon Juice
1/2 cup Parsley, chopped fine

Directions:

• Heat the Olive Oil in a large skillet and cook the Shrimp and Garlic on low heat.
• In a bowl combine the Butter, Cayenne Pepper, and Cornstarch.
• Add the prepared Butter, Vermouth, Lemon Juice and Salt to the pan.
• Simmer for 2-5 minutes.

NOTES: This is an Italian-American recipe and should be differentiated from English Scampi which consists of breaded Lobster tail meat.

Serving Suggestions:

• As an Appetizer
• On top of Pasta or Rice
• On a Salad

Scotch Eggs

Ingredients:
8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)

Directions:

• Roll the hard boiled Eggs in the Corn Starch
• In a bowl, combine the Pork Sausage, Sage, Paprika, and Black Pepper.
• Form 3-4″ patties out of the Sausage
• Place the Egg in the center and carefully work the Sausage around the Egg like a shell. If too much sausage, remove; if not enough, use more.
• Dip the Sausage-coated Egg in the beaten egg, then roll in the Bread Crumbs.
• Cook – Fry or Bake
  • Fry:
    • Heat the Vegetable Oil to 360° in a Sauce pan.
    • Fry each egg for 5-7 minutes.
  • Bake:
    • On a cookie sheet at 375° for 25 minutes
• Serve warm or cold.

NOTES: Though named Scotch Eggs, these treats were actually created in London in 1851 at the Fortnum & Mason department store.

Mexican Corn Salad

Ingredients:
3 large ears of Corn
1 red Bell Pepper, diced
2 Jalapeño Peppers, diced
1 small White Onion, diced
2 cloves Garlic, minced
2 Haas Avocados, diced
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/2 cup Cilantro, finely chopped
Juice of 1 Lime

Directions:

• In a large pot, bring water to boil.
• Boil the corn for 5-10 minutes, remove from the water, let cool.
• Using a serrated knife, remove the kernels from the cob into a bowl.
• Combine all other ingredients and mix well.

NOTES: If you are not serving soon, hold off on adding the avocado until the very last minute, as it will go brown quickly–Citric Acid does not stop the browning like it does with Apples and Pears.

Curry Chicken Salad on Mesclun Greens

Ingredients:
1 whole roasted Chicken
3 cloves Garlic, minced
1 Jalapeño Pepper, minced
1 cup Yellow Onion, diced
1 cup Celery, thinly cut and diced
1 cup White Grapes, diced
1 Tbsp Curry Powder
1 Tbsp Rosemary, minced
1 Tbsp Mint, minced
1 Tbsp Cilantro, minced
1 tsp Coriander
1 tsp Cumin
1 tsp Ginger powder
1 tsp Salt
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 1/2 cup Mayonnaise
8 cups Mesclun Greens
1 cup Cherry Tomatoes
4 hard boiled eggs, cut into wedges

Directions:

• Prepare the chicken ahead of time. If you cannot roast your own, get a store-bought rotisserie chicken. Avoid using Canned Chicken – YUCK. Set aside. To prepare, remove the chicken mean from the bones, cartilage, and skin. Dice the chicken meat-if for sandwiches, I recommend baby-bite size pieces.
• Combine with Garlic, Onions, Jalapeño Pepper, Celery, and Grapes.
• In a Mortar, add the herbs and spices and crush with Pestle.
• Add the Mayonnaise to the herbs and spices, and mix well.
• Incorporate the herb mayonnaise into the chicken mixture, and stir well.
• Serve upon Mescaline Greens, garnished with Tomatoes and Eggs.

Variations:
One could use the same amount of Roasted Turkey. Here are some additional recipes below that one could employ:

Curry Chicken Tea Sandwiches
Curry Chicken-Stuffed Endives