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Posts Tagged ‘salad’

Nothing smells more like autumn than the smell of roasting squash in the oven, especially when it’s basted in olive oil, pressed garlic and herbs. I picked up a beautiful organic 2-pound butternut squash at the market, peeled and de-seeded it, and diced it into 3/4 inch cubes.  Then I tossed in in a mix of olive oil, fresh marjoram, garlic, corriander, cinnamon, cumin, black pepper and salt before roasting for an hour at 350 degrees.

The scent alone is to die for, but the flavors are aromatic and complex, amplified by a half-a-lemon’s worth of juice a little extra olive oil and toasted pecans.  Then toss with some fresh arugula, drizzle with a little aged balsamic and top off with some shavings of peppery pecorino cheese.  Amazing. … Or, just eat the roasted squash alone!

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When it comes to summer side salads, I’m a big fan of the tangy vinegar-based dressings over their creamy mayonnaise-based counterparts.  The bite and bitterness of the vinegar offers a great counterpoint to homemade grilled pork sausages or hamburgers, salty fried chicken, or sweet barbecue ribs.  You also don’t have to worry about the mayo spoiling easily in the heat at your outdoor picnic.

For the cuke salad, thinly slice a seedless English hothouse cucumber and half a dozen medium-sized red radishes. Then, in a small bowl, mix together a fourth cup of rice wine vinegar, two teaspoons of sugar, teaspoon each of onion powder and garlic powder, fresh cracked black pepper, and sea salt to taste.  Mix the dressing and sliced veggies together and let stand in the fridge for an hour before serving cold.

And, here’s my twist on classic German potato salad using pickled okra:

German Potato Salad

1 1/2 pounds red baby potatoes

5 slices of bacon

1/4 cup chopped onion

2 cloves garlic, minced

1/4 cup chopped celery

1/4 cup chopped picked okra

1/4 cup chicken broth

1/2 cup apple cider vinegar

salt/pepper to taste

1/4 cup fresh chopped parsley

(1) Cut the baby potatoes in halves or quarters and boil in salted water. Meanwhile, fry the 5 slices of bacon until crispy and dice.

(2) Saute the onion, garlic and celery in some olive oil until tender. Set aside.

(3) Combine the broth, vinegar and spices in a small pan and bring to a boil.

(4) Combine all the ingredients in a large bowl, tossing the potatoes with the bacon, onion mixture, diced pickled okra and vinegar dressing.  Add salt/pepper to taste, topping with fresh parsley.

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Fire up the wok! This is a fabulous meal inspired by a mix of Asian flavors, from fresh ginger, tangy soy and miso, to sweet baby corn and sesame-toasted almonds.  The shrimp are tossed with vibrant and crunchy vegetables in a savory garlic, red pepper, miso sauce over high heat until tender — then served over cilantro brown rice.  On the side, a fresh baby spinach salad dressed with zesty rice vinegar-soy is kicked up with crispy toasted ramen noodles, almonds and sesame seeds.

Stir fry sauce: 3 tablespoons of canola oil, a drizzle of aromatic sesame oil, 1 tablespoon of brown miso, 1 tablespoon minced fresh ginger, 3 garlic cloves minced, 2 teaspoons sesame seeds, and red pepper flakes to taste

Salad dressing: 1/4 cup olive oil, 2 tablespoons sugar, 3 tablespoons rice vinegar, 3 tablespoons soy sauce, cracked black pepper, dash of salt

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