Archive | Salad

Cucumber Salad

2 medium cucumbers (Kirbys work well), sliced or diced
1 small sweet onion, white or red, sliced or diced
½ green jalapeño pepper, small dice, or to taste (optional)
Or ¼ teaspoon white pepper
1 teaspoon sugar
Pinch salt
¼ cup rice vinegar

  1. Combine all ingredients in a nonreactive bowl; mix to combine.
  2. Cover and chill for 2 hours or until needed. Will keep for weeks refrigerated.
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Earthy Celery Root Salad

earthyCeleryRoot

Yield: 4 servings

Celery root or celeriac is the root of the plant Apium graveolens. While in North America we are familiar with the aboveground stalks and leaves known as celery, the roots of a closely related plant are very popular in the Mediterranean and European cooking. In recent years celery root has started to appear in our markets too.

When shopping for celery root search for the heavier roots, as they have not dehydrated and so will be fresher and tastier.

Sometimes farmers sell them with the stems, and though these are less prominent than celery they can certainly be used too; just cut the stems from the root and store them separately.

I love celery root and add it to many of my recipes, as it adds taste to any stew or mashed roots. One can’t cook a healing chicken soup without adding celery root to the pot. But celery root can also be eaten fresh, as a vegetable, in a refreshing salad. Pairing sour, crunchy apple with the earthy, naturally salted celery is a winning combination. This salad can be served alongside the pears for a fruitful fall branch.

For the salad:

1 celery root, cleaned, peeled and shredded.*
1 green Granny Smith apple, cleaned and shredded.… Read the rest

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Watermelon Summer Breeze

recipeWatermelonBreeze

Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:

Serves 4

For the dressing:

2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground

For the salad:

1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut into small cubes
2 tablespoons pepitas (roasted pumpkin seeds)

Blend all the dressing ingredients in a food processor, until homogenous.

Cook quinoa with water in a saucepan according to directions. Place the quinoa in a large salad bowl and pour half of the dressing over it to absorb taste. Add the rest of salad ingredients to the bowl and mix gently, taking care not to break cheese or watermelon. Add the rest of the dressing, gently mix again and serve.

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aspPolonaise

Asparagus Polonaise

aspPolonaise2

In a worn steel pan with black handle, my mom would boil the water for the asparagus. Curiously, there were always 2 lone eggs in the pan while the water was coming up to a boil. The eggs were then joined by the asparagus. I was always fascinated by the eggs and asparagus rolling around in the pan together. Still am. I now know how clever my mom was to complete 2 tasks at once and save herself from needing to wash another pan.

  • 2 pounds asparagus
  • ½ cup butter, melted
  • ½ cup breadcrumbs (I use glutenfree)
  • 2 eggs, hardboiled and pressed through a fine stainless steel sieve
  • ½ cup parsley, chopped or snipped
  • 2 teaspoons lemon juice

Steam asparagus until tender. Mix the butter, breadcrumbs, eggs, parsley and lemon juice together. Place asparagus in baking pan, sprinkle egg mixture on top and broil until golden (around 7 minutes).

aspPolonaise

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