I seem to be on ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy, you will like it.
- 5 large red skinned potatoes
- 1 cup buttermilk
- 1/4-1/2 cup blue cheese, crumbled
- 1/3 cup mayonnaise
- 1 tbsp. grainy mustard
- generous pinch of salt
- 1 tbsp. vinegar
- pinch of ground pepper
- 2 celery stalks, peeled
- 1 green onion (optional)
- 1 each green and yellow pepper
Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).
In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).
Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.
Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.
Yummy!
Village Salad
I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Nectarine and Baby Spinach Salad
Sure, it’s cold outside, but a beautiful looking and, better yet, tasting salad will complement any meal you are serving for dinner. This one is a winner!
- 1 tbsp. balsamic vinegar
- 2 tsp. fresh lime juice
- pinch of sea salt
- 3 tbsp. olive oil
- 4 firm-ripe nectarines
- 24 thin slices of pancetta
- 2 tbsp. olive oil
- 2 1/2 oz. crumbled ricotta salata (any Italian store or specialty cheese store
- 6 oz. baby spinach (about 5 1/2 cups)
- coarsely ground black pepper (to taste)
Whisk together vinegar, lime juice and salt. Add the olive oil in a stream, whisking until emulsified.
Cut the nectarines in 6 pieces and wrap each wedge with a slice of pancetta. Heat the remaining oil in a skillet and when hot, but not smoking, cook the fruit in 2 batches until the pancetta is cooked on all sides (about 5 minutes).
Transfer to a plate and cover with tin foil loosely. Divide the spinach on 8 plates, divide the fruit onto the plates and drizzle with the dressing and ricotta sala and pepper,
Serve immediately.
Saffron Rice With Sun Dried Tomatoes And Chicken
I was given this recipe about 17-18 years ago by a co-worker. We loved it so much I had to have the recipe. Try it..it is a lovely dish.
- 1 cup Basmati Rice
- 2 cups water
- pinch of salt
- 1-2 tbsp. saffron flowers (if using a powder, use much less) Can be purchased in any East Indian Store
- 1/2 cup sun dried tomatoes, drained and chopped
- 1 cup fresh fried mushrooms
- 2 cup left over chicken (perhaps from the night before)
- 3 cheese pouring dressing (Kraft)
- 2 tbsp. balsamic vinegar
Cook the rice in the normal manner – about 20 minutes. After the rice has cooked, add the sun dried tomatoes, chicken and mushrooms.
Mix together the dressing, balsamic vinegar to make a salad-like consistency with the rice dish.
This is a great dish for a summer or a buffet addition.
Pepsi Salad
Go figure…yup it works….
- 1 large can bing cherries, pitted and drained
- 1 large can crushed pineapple, drained
- 1 pkg. cherry gelatin
- 1 pkg. strawberry gelatin
- 1 8oz. pkg. cream cheese, softened and whipped until fluffy
- 1 cup chopped pistachios
- 2 cups pepsi
Make sure the cherries and pineapple are well drained.
Dissolve the gelatins in hot water, and let cool. Mix the pistachios and cream together until blended.
Mix everything together, add the pepsi last. Blend well and pour into a mold that has been sprayed with a non-stick spray.
Chill completely. This is a nice addition to a buffet dinner. Everyone will want your recipe.
Winter’s Salad
Of course, we should still eat salads in the cold winter months, and this is a flavourful one, easy to make, nothing outrageous to purchase. Give it a try!
- 2 large blood oranges
- 1 small head of chicory, torn into small pieces
- 2 heads of Belgian endive, sliced into 1/4 inch slivers
- 1/2 small red onion, sliced thin
- 1/4 cup Arbequina olives, pitted and chopped
- 2 tsp. olive oil
- pinch of salt and pepper
Peel the skin off the oranges and all the pith. Holding the oranges over a bowl to catch the juice, cut the membrane on the orange sections and carefully remove.
Put the orange sections in a bowl and set aside. Squeeze any remaining juice from the membranes into the bowl holding the juice.
Add the greens, onion, olive oil, salt and pepper to the bowl with the orange sections. Add the orange juice and toss to mix well.
Serve immediately.
Told you it was simple…..tasty……fresh….and, oh yeah, healthy.
Greens With Fresh Pears And Goat Cheese
Not always wanting to prepare and serve the “same old-same old” type of salad, this one should and will peak your interest again. Get ready to take the leap.
- 2 ripe pears (Bartlett for their juicy quality)
- 3 tbsp. freshly squeezed lime juice
- 1 head frisee, torn into bite-size pieces
- 1/2 head radicchio, torn into bite-size pieces
- 1 head Belgian endive, leaves separated
- 2 tbsp. extra virgin olive oil
- pinch of salt and pepper
- 3 oz. soft goat cheese, crumbled….well, as best you can!
Peel and core the pears and slice in wedges, place in a bowl and sprinkle with the lime juice, tossing to cover.
Add all the greens and toss to combine.
Now add the oil, salt and pepper, crumbled goat cheese and lightly toss to mix.
Serve on a pretty plate and add a parmesan cheese cracker, recipe follows.
Parmesan Crackers
Grate enough cheese to make 2 small or 1 medium size ‘cracker’ per plate. Cover a cookie sheet with parchment paper and make mounds of cheese.
Spacing should be maybe 6 crackers per cookie sheet. Place in a pre-heated oven of 375 degrees.
Bake until the cheese melts and turns a golden colour. Remove from the oven and let cool for a few moments before transferring to a rack to cool. They will be crisp but fragile.
When serving salad, just lay a couple of the crackers on the side.
Ah, Shucks….you did it again! Wine, anyone?
Avocado and Pomegranate Salad
Now THIS is different. With the use of dark rum and fig balsamic vinegar, it is refreshing and really neat – both in ingredients and flavours.
- 2 navel oranges
- 3 tbsp. olive oil
- 1 tbsp. fig balsamic vinegar
- 1 1/2 tsp. fresh lime juice
- 1 tsp. dark rum (in the salad, not you)
- pinch of salt and freshly ground pepper
- 6 oz. argula, washed and dried
- 1 oz. cilantro leaves, washed and dried
- 2 ripe avocados, peeled and sliced, brushed with some lime juice so they don’t turn brown.
- 1/4 cup pomegranate seeds
Use a sharp knife to remove the skin and white pith from the oranges. Over a small bowl to catch the juices, slice the oranges in 1/8 inch rounds.
In a small bowl combine 1 tbsp. of the orange juice, lime juice, olive oil, balsamic vinegar, salt, pepper and rum. Set aside.
In a medium sized bowl, combine the arugula and cilantro, toss with about half of the dressing. Arrange the orange rounds and avocado slices on top of the greens, and lightly drizzle the remaining dressing over the orange slices. Sprinkle the pomegranate seeds over the salad. Serve.
Voila! Again, you gave a spectacular presentation to the lowly salad and came away looking like a rock star. Good for you.
Yummy.
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Pasta Salad With Prosciutto
This makes a refreshing salad to present to family and friends. Not everyone has had this one before, so here’s another “damn I can do this” dish.
- 3/4 lb. uncooked orzo pasta
- 1/3 cup fresh peas
- 1 cup halved cherry tomatoes
- 100 grams prosciutto, cooked and diced
- 1/2 cup chopped fresh white button mushrooms
- 1 lemon zest and juice
- 1/4 cup olive oil
- 1/4 cup slivered fresh basil
- pinch of salt and pepper
- 1/4 cup blue cheese, crumbled
Bring water to the boil; and cook the orzo according to package instructions. Strain and let cool.
In a mixing bowl, add the peas, tomatoes, mushrooms and prosciutto. Stir in the olive oil and lemon. Add the basil, cheese, salt and pepper. Toss well to coat.
Serve with a Chardonnay.
Jicama Coleslaw
If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.
- 1 small Jicama, peeled and finely julienned
- 1/4 head red cabbage, cored and finely shredded
- 1/4 head green cabbage, cored and finely shredded
- 2 carrots, peeled and finely julienned
- 1 large red (or orange) pepper, seeded and finely sliced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 tbsp. fresh lime juice
- 2 tbsp. honey
- pinch of salt and pepper
- 1/2 tsp. chili powder
- 1/2 tsp. red chili flakes
- 1/4 cup finely chopped cilantro
- 2 tbsp. mint, finely chopped
- 1 large gala apple, peeled, cored and finely julienned
Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.
Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.
Pour over the vegetable mixture and add the cilantro and mint (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.
Enjoy.
Provolone and Warm Duck Salad
When Autumn is just around the corner and the last days of a beautiful Summer slowly fading, here is a wonderful transition in salad form.
- 2 tbsp. white miso
- 1 tsp. dark brown sugar
- 1 tbsp. fresh lime juice
- 2 tbsp. canola oil
- 2 tbsp. water
- Freshly ground pepper to taste
- 6 oz. white button mushrooms, sliced thin
- 1 tbsp. unsalted butter
- 2 duck legs confit
- 8 rocket lettuce leaves, coarsely chopped
- 2 red delicious apples, julienned
- 8 slices Provolone cheese, julienned
In a medium bowl, prepare the dressing by whisking together the first 6 ingredients until smooth and well combined. Set aside.
In a frypan, cook the mushrooms with butter until golden, about 7-8 minutes. Season to taste and set in a warming oven to keep warm.
Reheat the duck leg confit according to instructions on the package. When cool enough to handle, shred the meat into bite-size pieces.
Divide the rocket evenly on 6 plates. Add the mushrooms, apple, duck and provolone. Drizzle with the dressing, serve immediately with a wonderful Chardonnay, warm buns and sweet butter.
OMG! This makes my mouth water. Try it….you’ll see.