I make a salad almost every day and my recipe always changes depending on what’s in season and what I have in my vegetable drawer, fridge, and pantry.  I wanted this luncheon salad to be more like a chopped salad a bit of everything chopped so there was something special for everyone.

INGREDIENTS:
• 2 large heads of butter lettuce, chopped
• 1 head of romaine, chopped
• 2 cups of arugula, stems removed
• 4-5 ears of corn cooked (Fresh corn kernels used for salad.)
• 8 pieces of thick bacon, cooked and cut into 1 inch pieces
• 2 cups of cherry tomatoes, sliced
• 4 Persian cucumbers, chopped
• 1 cup of red peppers, chopped
• 1 red onion, chopped (Can be served on the side.)
• 1-½ cup chopped nuts (sliced almonds, pine nuts, sunflowers seeds, walnuts, whatever you prefer)
• 1-½ cups of peas (I used frozen but kept them crisp not overcooked.)
• 1-½ cups of cheese (I served gorgonzola and feta on the side.)
• 2 sliced avocados (This is the last item to cut and add.  Use lime juice on slices to keep fresh.)

I serve the salad in a large shallow bowl.  Starting with the lettuce and then strips of ingredients cover the top, surrounded on the lip of the bowl by avocado slices.  I served the onion and cheese on the side in small bowls surrounding the main salad bowl.  Be creative and use your own favorites… there are so many wonderful choices.

CHOPPED SALAD VINAIGRETTE DRESSING RECIPE:

This recipe serves 4-6 so I doubled this for the above salad as I was serving a group of 12.

INGREDIENTS:
• 3 tablespoons of champagne vinegar
• 1 tsp of Dijon mustard
• 1 tsp of mayonnaise
• ½ tsp fresh garlic
• Dash of salt & pepper
• ½ good olive oil

Mix with an emersion blender… delicious!  I always keep this dressing in my fridge.  Again be creative you can add more garlic, fresh herbs; use white wine or red wine vinegar.  Enjoy!

I enjoy summer cooking for one simple reason… it is simple!  There is always something fresh in my vegetable bin after picking tomatoes from my small garden, fresh herbs and peppers, or all the other fresh veggies I cannot resist at the market.

I usually don’t cook off of a recipe, that’s why I haven’t included a great many dinners I have whipped up at the last minute for a mid-week meal in this blog.  I really don’t measure.  This simple but great tasting salad/side is an example of cooking from the vegetable bin, on the fly!  I was out of lettuce but needed to make a veggie salad… what to do?

I know I wanted to use the rest of the ripe sweet tomatoes and the mild Japanese pickle cucumbers.

I cut them both up in cubes and decided I wanted to finish off the Greek feta in the fridge.  Then I roasted a few pine nuts because I love them.  I thought about adding fresh herbs but somehow the crisp mild cucumbers and sweet juicy tomatoes with the added crunch of the nuts and wonderful feta was all I needed.  I then added 2 cloves of chopped garlic, a drizzle of olive oil, and a splash of balsamic vinegar.  Of course I add a dash of kosher salt & ground pepper.

This accompanied a grilled steak, twice baked potato, and fresh fruit.  So simple and easy with no need to go grocery shopping for the lettuce.  This is how I cook, and most times when I’m using what’s in the pantry and fridge I discover my favorite combinations.  Enjoy!

Fresh corn from the market… yum!!  Again, I love corn on the cob, corn soup, corn in Mexican lasagna, and corn salad.

Here is my recipe for Corn Salad:

INGREDIENTS:

• 4 ears of fresh corn (cooked and corn sliced off the cobb)

• ¼ cup of chopped cilantro

• ½ red pepper chopped

• ½ cup of chopped ripe tomatoes

• 1 cup of organic garbanzo beans drained

• 1 cup of organic black beans drained

• Salt & pepper to taste

• 1/3 cup of lime juice

• 2 tsp red wine vinegar

• ¼ cup of grapeseed oil

DIRECTIONS:

• Mix the first six ingredients in a bowl.  Whisk the lime juice, oil, vinegar, salt & pepper.  Mix with corn, veggies & beans.

This is a start to many other options… I add beans for the protein but you can eliminate.  The cilantro gives this a Mexican flavor but changing it up to add basil and pine nuts works too.  I have added chopped red onions, cheese, avocados… there are so many options to make this dish your own.  Go to the market and enjoy the many combinations and possibilities!  This is what makes summer cooking so fun!

This is Mattie Kleber’s Syrian recipe that has been passed down from generation to generation.  It originally came from Damascus and when I tasted this recipe at my sister’s home I felt the history, comfort, and love that so many family recipes bring to our tables.  It’s a wonderful healthy salad that can be a meal all on its own or a side dish.  We will be serving this salad with our Shish Kabob tomorrow.

INGREDIENTS:
• 2 bunches of parsley, leaves only no stems, cleaned and finely chopped
• 3 large cloves of garlic
• 12 oz of baby carrots
• 3 tomatoes finely chopped
• 1 large English slicing cucumber, finely chopped
• ¾ cup of freshly squeezed lemon juice
• 1/3 cup of canola oil
• 1 ¼ cups of bulgur grain #1 (fine)
• Kosher salt to taste

DIRECTIONS:

• The first thing to do is take the stems off the parsley and clean thoroughly.

• Rinse the parsley in a clean bowl of water and drain. You may want to repeat this several times until the water is clear.  Then put the parsley in a food processor and pulse till its finely chopped but don’t chop too much!

• Next put the carrots and garlic in the food processor and finely chop, then add to parsley mixture.

• Add the remaining ingredients and mix well.

• Let it sit for at least 3 hrs. (Do not soak the wheat; it will get enough moisture from the mixture.)  After letting the salad sit give it a taste.  If you want more lemon then add and serve.

Enjoy!

Add the juice of 3 limes and a dash of garlic oil, mix with shredded cabbage, sliced radishes, sliced jalapeño peppers, sliced fennel, and chopped cilantro. Add salt and pepper to taste.

I was working hard in the land of container gardening today.  It was the perfect weather to be working outdoors… and it does make you hungry!  Tonight dinner needed to be quick and easy, but healthy and satisfying, my energy level was not high.  I did not have time to shop, so I rummaged through my fridge.  I found a container of mini heirloom tomatoes and a block of fresh feta.  So I sliced the tomatoes in half, used about a third of the block of cheese cutting it into cubes, adding 2 cups of fresh arugula from the market.  I love the farmer’s market.  I know I needed something more so I sliced a red onion for the flavor and added chopped green garlic also from the market.  I tossed the salad with red wine vinegar and olive oil, adding a dash of salt and pepper to taste.

This makes a great side salad… but I didn’t stop as I found one ear of corn so of course I cooked and sliced off the kernels to add to my salad.  I also had an avocado that needed to be used so that was chopped up and added to the mix.  I squeezed a tablespoon of lime juice on the salad and served with grilled chicken breast, fresh fruit and pilaf.  I love to improvise from my kitchen.  There were so many things I could have added or just kept this very simple with the feta, tomatoes and arugula.  This is the reason I go to the farmer’s market every Saturday.  My fridge will usually have something from the market that helps bring all my meals together.

I am having a currant fixation… love them in everything.  They add a bit of sweetness, subtle and nice change of texture.  Both these recipes have currants in them so enjoy… use them as substitutes for raisins.  My plan is to make this chicken salad recipe and have it for lunch a few days during the week.  But the day I make it… it’s gone!  The Kale salad lasts another day but I’m not sure they (my family) have discovered how good it is yet.

CURRIED CHICKEN SALAD

This recipe is adapted from “Cooking My Way Back Home” by Mitchell Rosenthal.

INGREDIENTS:
• Four whole chicken breasts, skinless.  Prepare by either cubing or shredding chicken.  (You can poach and shred the chicken, saute or grill.)
• ½ cup currants (soak in warm water for 6 minutes and drain)
• 2 medium apples, diced
• ½ large fennel bulb, diced
• 4 stalks of celery, diced
• ½ cup of mayonnaise
• ½ cup dry roasted cashews chopped
• 1½ tablespoons of curry powder
• 2 tablespoons of lemon juice (I prefer meyer lemons)
• Salt & pepper to taste

DIRECTIONS:
• When your chicken has cooled and it is cubed or shredded mix with above ingredients.

• Mix and serve over mixed greens or on buns with greens.  Enjoy!

KALE SALAD

INGREDIENTS:
• 2 large bunches of Tuscan kale
• ¼ cup dried currants
• 2 tablespoons of pine nuts
• 1/3 cup of shaved parmesan
• 2 tablespoons of rice vinegar
• 2 tablespoons of white wine vinegar
• 1½ tablespoons of honey
• ¼ cup of extra virgin olive oil
• Salt & pepper to taste

DIRECTIONS:
• Clean the Kale and chop do not use the stalks.

• Place in a large bowl.  Add the next three ingredients.

• Whisk together the remaining items… vinegars, honey and olive oil.

• Add salt & pepper to taste.

• Mix with Kale, currants and parmesan.  Ready to serve.

• If you dress the kale it will last for a couple of days.  This is a great healthy side for a           meat entrée, or serve with the chicken salad for lunch.

I’m cooking today for a client and this is one of our standard salads to have in the fridge for lunch or a side dish.  I made the salad with more of an Italian flavoring but you can change this up with different beans add corn and avocado with a bit of cilantro and you have a great side for fajitas or chiles rellenos.  I enjoy this recipe because it’s easy to make healthy, high in fiber and low in calories.

Serves 6

DRESSING INGREDIENTS:
• 3 tablespoons of red wine vinegar
• ¼ cup of canola oil
• ¼ cup of olive oil
• 2 cloves of minced garlic
• 1 teaspoon of Dijon mustard
• Salt & Pepper

MAIN INGREDIENTS:
• 1-15 oz can of white beans
• 1-15 oz can red kidney beans
• 1-15 oz can garbanzo Beans
• ½ can (7.5oz) black beans
• 2 small red peppers seeded and cut in rings
• 2 small yellow peppers seeded & cut in rings
• ½ red onion sliced
• ¼ cup of fresh basil chopped

DIRECTIONS:
• Whisk or use an emulsion blender to blend all of the dressing ingredients.

• Rinse and strain beans then mix with peppers, onions and basil.

• Mix in dressing.

• Add salt & pepper to taste.

Serves 4 as a side dish or condiment for sandwiches

INGREDIENTS:

Slaw:
• ¼ green cabbage sliced thinly
• ½ red onion cut & sliced thinly
• 1 fennel bulb sliced thinly
• 1-2 jalapeño peppers seeded & thinly sliced into rings
• 1½ cups of cauliflower thinly sliced

Dressing:
• ¼ cup of apple cider vinegar
• ½ cup of olive oil or canola
• 2 cloves of garlic minced
• 1 tsp of Dijon mustard
• Dash of kosher salt & pepper

DIRECTIONS:
• Mix dressing ingredients, best to use an immersion blender or food processor.

• Combine and mix the slaw ingredients with the dressing.

• Season to taste. Store in an airtight container.