55 Salad

We have a local legend of a salad in my neck of the woods. Many years ago there was a popular restaurant in Columbus called 55 on the Boulevard. In my "old days" as an advertising agency rep, 55 on the Boulevard was my client. That was actually just before their heyday (I can claim responsibility for their popularity, right?). Then, as so many restaurants do, after their heyday, they fizzled out. Bad management or something. Anyway, they had several locations under several different names, but one menu item that was super popular was their house salad: The 55 salad. There is actually a restaurant in one of their former locations that still sells the salad because it was so popular, but it's such an easy salad to make you can serve it at home.

The salad is simple greens (mostly iceberg or butter lettuce), red onion, bacon, blue cheese, and tomatoes. The dressing is the kicker -- a very sweet and slightly tart and garlicy mixture -- just shaken up well in an old mason jar. Easy peasy. When making the dressing you may want to start with a lesser measure of garlic powder -- 2 teaspoons is too much for me. You can also use fresh garlic if you prefer. And the dressing keeps for quite a while in the fridge.

55 Salad

freshly washed and spun dry greens -- a mixture of baby greens and butter or iceberg is good

red onion -- a few thin slices per plate

cooked and crumbled bacon, to taste

crumbled blue cheese, to taste

chopped tomato or halved cherry tomatoes

dressing

Plate greens and toppings and drizzle with dressing. Top with fresh cracked pepper.

55 Dressing

1 cup vegetable oil
1/2 cup white vinegar
1/2 cup sugar
1 t. dry mustard
1/4 t. crushed red pepper
1 1/2 t. salt 
2 teaspoons garlic powder (or less to taste)

Mix in a glass jar and shake well. Refrigerate until serving time.

 

Buttermilk Ranch Dressing

This recipe is one of those very simple things that I rarely take time to do. I make many vinaigrette dressings, but my children actually prefer a ranch dressing. Recently I prepared a simple iceberg and tomato salad for dinner (I cut my finger badly during dinner prep, so that's why the salad was super simple), and fortunately had all the ingredients for this wonderful buttermilk dressing in the fridge to jazz it up. The kids scarfed it down and came back for seconds. Note to self: kids like simple salads.

This recipe is Simple Recipes' and it's easy and great tasting and that's all I need to make it again.

Buttermilk Ranch Dressing

1 cup buttermilk

1/2 cup mayonnaise

1 t. lemon juice

1/8 t. paprika

1/4 t. mustard powder

1/2 t. salt

1/8 t. black pepper

1 T. chopped fresh parsley

1 t. chopped fresh chives

1/4 t. of dry dill (or a teaspoon chopped fresh)

 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge (if it lasts that long!).

Source: Simply Recipes

Bonefish Grill Salad

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For my birthday this year my mom took me out to dinner. What a treat -- just the two of us with no children or husband to interrupt our conversation. ;-)

But besides having uninterrupted time together we also had a wonderful meal. She took me to the Bonefish Grill, which, as you can imagine, specializes in fish. In our area, the Bonefish Grill is a rather quiet and darkened restaurant, conducive to adult conversation. It was a pleasant experience. But even though my mother and I both ordered fish from the menu (and both dishes were very good) what I remember most is the delicious house salad my mom ordered. I actually did not order salad, but I had a few bites of hers, and nibbled some of the blue cheese crumbles from the edge of her plate, and it was delicious. I was still thinking of that salad several weeks later and decided to try my hand at home. It was a wonderful copy, even though I actually did not even use the same salad ingredients. The Bonefish house salad is a plate of greens topped with hearts of palm and tomatoes, and sprinkled generously with kalamata olives and blue cheese crumbles. It's dressed with a light and yummy citrus herb vinaigrette. I did not go hunting for fresh hearts of palm (I can't even imagine I would have found them) but I tossed my greens with some red cabbage, red onion, pumpkin seeds and blue cheese squares, and a version of the Bonefish dressing that was awesome. I would eat this salad any day as it was light and refreshing and would go well with any meal.

My version is below. The dressing is really the only thing that is truly authentic. If you want to copy the salad exactly, see the above content for the ingredients as it is served in the restaurant.

My Own House Salad with Bonefish House Dressing

serves 4

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4 cups mixed greens, washed and cut

1/2 cup finely sliced red cabbage

3 thin slices red onion, quartered

1/4 cup roasted hulled pumpkins seeds (pepitas) -- sliced and roasted or candied almonds, pecans or walnuts would also be good

1/4 cup blue cheese crumbles (I buy jars of small squares of blue cheese in olive oil and spices -- delicious)

Dressing:
2/3 cup extra virgin olive oil
1/4 cup sugar
3 T. water
2 T. white wine vinegar
1 t. minced garlic
1 T. Dijon mustard
2 t. lime juice
2 t. orange juice
2 t. minced fresh parsley
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
Fresh ground black pepper to taste

Place ingredients in a glass jar (mason style -- or other glass container that has a lid) and cover. Shake jar vigorously for a minute.
Remove lid and heat mixture in microwave on high for about 30-45 seconds (so that sugar will dissolve).Remove from microwave and let cool a minute or two. Replace lid and shake until mixture is well-combined.

Cover and chill for 1 hour before serving.

Place all salad ingredients in a bowl (do not add pepitas or blue cheese until ready to serve). Toss with chilled dressing and serve.

Asian Pasta Salad

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This recipe for pasta salad is one I have been eating and enjoying for years. A good friend made it for us once, probably almost 20 years ago, and I remember calling her at least twice for the recipe. Of course, I lost it twice as well, but it's easy enough that you really don't even need a recipe if you remember the basic ingredients. There is really nothing particularly Asian in it, but the flavors go so well with Asian food I always make it with some yummy Asian marinated meat on the grill. Mostly what you taste in the dish are the wonderful fresh vegetables -- they go so well together. I usually put the cashews in a dish on the side, not only because I have a nut-allergic child, but also because the cashews get soggy in the leftovers, which are otherwise wonderful. There is no vinegar in this recipe, so don't think you're missing something. ;-)

This pasta salad is best served at room temperature, so if you make it far enough in advance that you don't want it sitting out for hours, remember to remove it from the refrigerator at least an hour before serving time -- more if it is thoroughly chilled. There is no dairy in it and nothing that will spoil even if left out for several hours. I wouldn't go more than three.

Asian Pasta Salad

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1 lb. rotini pasta

3/4 cup yellow bell pepper, sliced thin and in bite-size lengths

3/4 cup red bell pepper, sliced thin and in bite-size lengths

1 cup sugar snap or snow peas, washed and string removed, halved

1/2 medium red onion, quartered and sliced thin

1/2 to 3/4 cup mild oil -- mild olive, canola or peanut

4 cloves garlic crushed

salt to taste

1 cups cashew pieces or whole cashews, salted

Cook pasta to al dente in a large pot of salted boiling water. Drain but do not rinse. Drizzle with a small amount of oil (a few tablespoons) to keep it from sticking and let sit to cool, tossing occasionally.

Meanwhile, add garlic to remaining oil and cook to simmering in the microwave (or over the stove). Do not cook the garlic, you just want to infuse the oil with the flavor and lose a little bit of that raw garlic flavor. When oil has simmered for about 10 seconds remove from microwave and let cool.

When pasta cools to just a little warmer than room temp add oil and toss. You can start with a half cup and add more if it seems dry. Or save some of the oil and add it just before serving if you have a long hang time. Add peppers, onions and peas and toss. Salt to taste and let sit at room temp until ready to serve. Serve with cashews.

Source: my friend Gina

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Summer Supper #5

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This salad used to be a favorite of mine in the days when we used to eat out. By the time my husband and I had our third child we could no longer eat out cheaply and so it's been a long time since we ate out regularly. But I remember this salad fondly and my homemade version lived up to the memory.

It's a simple salad -- very few ingredients, but topped with a yummy piece of grilled chicken and some crunchy pumpkin seed kernels, it's filling and satisfying. I modified my Cilantro Ranch Dressing because I can never remember to buy tomatillos, but its still good and I think with all that cilantro the tomatillos get a little lost anyway.

Grilled Chicken, Romaine and Pepito Salad
serves 4 dinner servings

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2 heads Romaine lettuce, chopped and washed and dried
several slices red onion, quartered
3 Roma tomatoes diced
4 boneless, skinless chicken breasts
Mexican Marinade (below)
1/2 c. pepitas (pumpkin seed kernels), roasted and salted (buy them roasted and salted)
Cilantro Ranch dressing (below)



Place four chicken pieces in a bowl with marinade. Marinade for several hours.

In a large bowl, toss lettuce, onion and tomato.
Chill until ready to serve.

When ready to serve, preheat grill and grill chicken until cooked through.
Allow chicken to sit for five minutes and then slice across the grain thinly.


Top salad with chicken breast and sprinkle with pepitas. Drizzle with salad dressing and serve.



Marinade

1/4 cup olive oil
1/4 cup lime juice
2 cloves garlic minced
1/2 t. cumin
1/2 t. salt
1/2 t. pepper



Cilantro Ranch Dressing

1 pkg. Ranch Buttermilk Dressing mix
1/2 c. mayonnaise (you could use sour cream also)
1/2 c. sour cream
3/4 cup buttermilk
1/2 cup fresh cilantro
heavy dash cayenne pepper


In a food processor, place dressing mix, sour cream, mayo and buttermilk. Add cilantro and process under cilantro is finely chopped. Add cayenne if desired. Refrigerate for at least one hour.

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Summer Bulgur Salad

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This is the kind of food that I could eat all summer long, every single day. Simple food, simple and healthy ingredients. I love bulgur, and it's high and fiber and low in fat. It cooks quickly and adds a nutty flavor and great texture to this sunny salad -- bright with lemon, parsley and mint, tomato and cucumber. Yum.

Summer Bulgur Salad

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2 cups bulgur, cooked according to directions
zest of one lemon
juice of one lemon or 1/4 cup
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley 

1/4 cup chopped fresh mint leaves
1/2 cup sliced green onions
4 diced Roma tomatoes
1 cup peeled and chopped cucumbers (more or less to taste -- I probably used 1/2 English cucumber and didn't measure)
salt and fresh ground black pepper to taste

Cook bulgur according to package directions. When done cooking, dump in a large bowl.

While the bulgur cooks, mix lemon juice, minced garlic, and olive oil. 

Add dressing to cooked bulgur and zest lemon directly into bulgur.

When bulgur has cooled somewhat -- almost to room temp., add parsley, mint, onions, tomatoes and  cucumber. Season to taste with salt and fresh ground black pepper and serve at room temp.

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Summer Supper #1

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After my recent post about summer cooking I decided to take a look at the dishes I prepare in the summer, and find a way to make over the dishes we enjoy, making them simple to prepare on these hot summer days. I will share with you all the (successful) meals I makeover and hopefully we'll all have a cool, laborless summer of good eats.

It's just the first week of June and already the temps are in the mid 90s, so I not only don't feel like cooking, but I hardly feel like eating. I had a recipe for a Balsamic Steak I wanted to try, however, and I chose some other simple sides that made a quick and yummy meal. I altered the steak recipe to throw it on the grill and added a simple salad and Camp Potatoes for a yummy, super simple supper . Everything that is cooked goes on the grill and it took no longer than five minutes to prep any item.

Though I have listed exact ingredients and preparation methods, these are such simple recipes they can be enjoyed the way you like them. Add some other veggies to the salad if you like, or some Blue Cheese sprinkles for a little extra tang, or some croutons for crunch. And add whatever spices you like to the potatoes -- paprika is nice and mild, cayenne gives them a nice kick, or thyme is wonderful to go with some grilled chicken.

The skirt steak is a very tender cut -- I really prefer it over flank, but my grocer only had flat iron when I was there -- also a really great tender cut.

Balsamic Steak and Salad with Camp Potatoes

serves 4-6

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Steak:

1/4 cup balsamic vinegar

 1 T. Worcestershire sauce

 2 t. dark brown sugar

 1 garlic clove, minced

 1-2 pound skirt steak (I used a 1.5 pound flat iron)

 1/2 t. kosher salt

1/4 t. freshly ground black pepper

 

Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once (or for several hours in the fridge). Remove steak from bag; discard marinade.

Preheat grill. Sprinkle both sides of steak with salt and pepper. Add steak to grill and turn down to medium low; cook 6 to 8 minutes on each side or until desired degree of doneness. Remove steak from pan and cover with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices and serve next to or on top of salad.

Salad:

2 heads romaine lettuce, cut and washed

several thin slices red onion, quartered

2 Roma tomatoes washed and halved and sliced thinly

Dressing
1 clove garlic, minced
½ t. kosher salt
3 T. white balsamic vinegar
3 T. olive oil oil
1/8 t. black pepper

Place lettuce, tomatoes and onion in a salad bowl.
Mix all dressing ingredients in a jar.
Shake for a minute to completely blend. Toss salad just before serving.

Camp Potatoes 

serves 4-6

4 to 5 large Idaho potatoes, washed and sliced thin

1/4 red or Vidalia onion, sliced thin and quartered

salt and pepper

vegetable oil

several teaspoons of melted butter (optional)

sharp cheddar cheese, shredded (optional)

Preheat grill.

Spread a large sheet of aluminum foil on your work space (or smaller sheets for individual servings).

Drizzle with a teaspoon or so of oil.

Place a layer of potatoes (about half) on foil and sprinkle with salt and pepper. Top with half the onions and the remaining potatoes. Sprinkle with salt and pepper and the remaining onions. Drizzle with several teaspoons of oil. Fold up top and sides of foil to make a sealed packet.

Place on grill and cook on low for 40 to 50 minutes. Check potatoes to see if they are fork tender (the ones on the bottom will get a lot of color, but that's o.k.)

Remove from packet (or serve from the packet for really easy clean up). Taste and add salt or pepper as needed. Drizzle with melted butter and/or cheese for extra yum.

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Jazzy Carrot Salad

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I am always looking for something new to do with carrots. My children love carrots, preferably uncooked, but carrot sticks and ranch dressing get tiresome pretty fast for this old mama. The other night I decided at the last minute to make a carrot salad, and it was very tasty, and different from what we would normally eat with dinner. It's much like an old-fashioned carrot salad, but I don't like all that mayonnaise in an old-fashioned carrot salad. With Craisins instead of raisins, a dash of orange juice, and a mix of yogurt and mayo, I think it was pretty jazzy.

I used the julienne attachment on my Cuisinart to cut the carrots, and this tool would come in handy also, though not quite as fast. But, if you don't have either, shredded carrot would work, I just happen to like the thicker bit of carrot. You could use chopped nuts instead of sunflower seeds, but we have allergies in our house and the sunflower adds a bit of nutty flavor. If you don't have an orange, but you have some good juice, just skip the zest. By the way, don't skip the salt and pepper -- it really needs it.

Jazzy Carrot Salad

serves 6 to 8 small salad servings

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3-4 cups of julienne carrots (the lesser quantity if you shred instead of julienne because it compacts more)

2 T. orange juice

1 t. orange zest (optional)

3/4 c. plain yogurt

1/4 c. mayonnaise (I used light)

2 T. honey

2 T. Craisins (or raisins)

2 T. sunflower seeds

salt and freshly ground pepper

In a medium bowl, toss carrots with orange juice. In a small bowl, stir yogurt, mayo and honey together. Pour over carrots and stir. Add Craisins, sunflower seeds and a dash of salt and pepper. Toss and taste. Adjust salt and pepper and honey to taste.

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Rosemary Balsamic Chicken

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I apologize for my picture -- the ravioli is in focus, but the chicken, not so much.

Last week, on the Solemnity of the Annunciation, my family celebrated the day with a lovely dinner of Rosemary Chicken -- rosemary for Our Blessed Mother. There is a legend about the rosemary plant -- "The rosemary bush gave shelter to the Holy Family during the flight into Egypt. It is told that Mary hung the linens of the Holy Child on the rosemary bush to dry, and afterwards it became aromatic and evergreen, with little blue flowers springing up from its branches" (The Mary Page).

I love the flavor of rosemary and chicken, and the balsamic vinegar mingled with the flavors wonderfully. I used a recipe from Rachel Ray that was simple and quick (as she always promises). I don't use a lot of Rachel Ray recipes, but I should try them more often because they usually pan out pretty well. I used her entire menu shown with this recipe, though I altered the Spinach salad a little. 

Rosemary Chicken with Balsamic Browned Butter Ravioli and Spinach Salad

serves 5-6

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4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 T. balsamic vinegar, just enough to coat chicken lightly
2 T. extra-virgin olive oil

3 stems rosemary, leaves stripped and chopped, about 2 tablespoons

Salt and coarse black pepper

4 cloves garlic, cracked away from skin with a whack against the flat of your knife

1 package, 12 to 16 ounces, fresh ravioli, any flavor filling (I used 1# frozen)

3 T. butter, cut into small pieces

2 T. balsamic vinegar

2 handfuls grated Parmigiano-Reggiano

Salt and pepper

1/4 cup chopped flat-leaf parsley, a couple of handfuls(I omitted)

3 slices bacon, chopped

1/4 cup finely chopped red onion

2 t. sugar

2 T. balsamic vinegar, eyeball it

1 bunch, about 10 ounces flat-leaf spinach, rinsed and spun dry

1/2 cup cleaned and thinly sliced mushrooms 

Salt and pepper

 Chicken:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. 

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the first skillet and transfer to a warm platter until all the dishes are done. Slice chicken crosswise and serve along side ravioli and spinach salad, all on the same dinner plate.

Ravioli:

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. 

Cook 8 minutes or until raviolis expand, float to top of water, and are al dente. 

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown (watch it closely or in a second it will go from browned to burned). When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

  Salad:

While chicken is cooking, in a skillet over medium high heat, cook the bacon. Brown the bacon bits, about 4-5 minutes. Reducing heat to medium. Remove bacon and add onions to the pan and let the onions saute 2 minutes. Add sugar and cook sugar with onions 1 minute. Add vinegar to the pan, scraping up pan drippings. Add dressing to the spinach in a large bowl and turn to wilt and coat it evenly. Add bacon and mushrooms. Season with salt and pepper to taste.

Source: Modified from the Food Network

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Growing Your Own Sprouts

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We have been growing sprouts in our house this week and it's so easy to do, I have to share. Sprouts are really very good for you, but because of past recalls on sprouts, usually due to e coli, I do not buy sprouts at the grocery store. I don't even like to eat them out for them same reason. But they are so tasty and nutritious, it's a shame to miss out on them entirely.

After doing a homeschool science experiment with my daughter recently (we grew lentil sprouts) I researched growing sprouts and discovered how easy they are to grow on your own. Because they are grown indoors, without any soil at all, they are the perfect garden vegetable for me!

You can do your own research (I read this article and then this one), but I don't think it's a complicated thing. The most important thing to remember is to rinse them twice a day so that you don't grown any bacteria along with your sprouts. And also make certain that you drain the sprouts really well, or some of them will rot instead of grow. Keep them out of direct sunlight, but near a window where they can get some indirect light.

Most of the directions I found recommended using quart size jars, but I don't have any quart size Mason jars. I just used pint jars with less seed and my instructions are for the pint jars. I bought my seed at a local health food store and I would recommend that route if you have a local source. You can also find them online, but you might have to buy a large quantity. I was able to purchase just a fraction of a pound of both alfalfa seeds and radish seeds, so I had minimal investment and I knew they would stay fresh at least for a short time. You can try different seeds, and even beans, like lentils or mung beans -- whatever you like best.

Growing Sprouts

1 pint Mason jar for each type seed and the lid

1 square double thickness cheesecloth for each jar

1 scant tablespoon seed for each jar

Make certain Mason jar is impeccably clean before you start. Place seed and about a quarter jar of cold water in jar and cover with cheesecloth square. Screw on the ring only, but keep the lid nearby because you'll need it when the sprouts are done growing.

Let seed sit overnight, or for 8-10 hours. In the morning (or after 8-10 hours) pour water out through cheesecloth and fill the jar with cold water again, and then let it all drain out. You'll just have wet seed left in the jar. Make sure you drain them well. 

For six days rinse the seeds twice a day, once in the morning and once at night. After about one day you'll see the seeds start to sprout and by about day six you should have fully sprouted seeds. When spouts have green leaves they are done. 

 

Rinse them one last time and replace the cheesecloth square with the metal lid and refrigerate sprouts until ready to eat. Keep refrigerated.

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Ham Salad

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When you grow up eating certain foods, it doesn't seem to matter how long it's been since you ate it, you go right back to your childhood at the first bite. Earlier this week I planned soup and sammies for supper and decided on Monday morning that Ham Salad sandwiches sounded good. I have no idea why, but I got a hankerin' for it and I had to have it. At first bite there I was, about six years old again, eating a ham salad sandwich in my childhood kitchen. Funny how foods do that. I don't often make ham salad, and I never buy it pre-made, but I really should make it more often. I have eaten every day for lunch and it's been such a treat. If you have a food process it takes under five minutes to make. If you don't have a food processor, take up a collection and getcha one.

I started with Isaly's Chopped Ham because it's a very tasty regional favorite, but any good tasting cooked ham will do. Check your deli -- you might be able to get Isaly's too.

Ham Salad

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3/4 to a pound of ham -- I just buy a chunk about an inch or so thick

1/3 c. roughly diced onion

1/4 c. roughly chopped celery

1 heaping tablespoon sweet pickle relish

1/2 c. mayonnaise

1 tablespoon Dijon mustard

2 eggs, hard boiled, quartered

Cut ham into large chunks and place in processor bowl. Add onion and celery and pulse until onion and celery are finely chopped (not pureed). Add relish, mayo, mustard and egg and pulse until egg is finely chopped. Serve on soft white bread or rolls with lettuce, if desired, with a side of pickle. Also good on white or wheat toast.

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Winter Grapefruit Salad

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This recipe is one of those that you might have seen pictured in your mother's, or grandmother's, copy of the red and white checked Better Homes & gardens.  It's homey and old-fashioned, and in this day of exotic fruits available at every grocery store, probably forgotten. But, I love this kind of salad, for its simpleness of preparation and of flavor. In the dead of winter, with not much but citrus, apples, and pears to be found in the produce department (at least that are reliably good), I thoroughly enjoy a salad like this with breakfast for dinner, or Sunday brunch.

 Winter Grapefruit Salad

serves 6

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3-4 large grapefruits

12 maraschino cherries, halved and drained on paper towels

2-6 T. sugar, depending on tartness

dash salt

Wash grapefruits and dry with a paper towel. Cut the top and bottom of one grapefruit off, close to the flesh. Place grapefruit on one flat side and being careful to not waste the flesh by cutting off too big a piece, slice the peel off from top to bottom going all the way around, a bit at a time.

 

Place grapefruit on its side and slice between the flesh and the membrane, removing each triangular piece of grapefruit, going all the way around until all the flesh is removed. Place pieces in a bowl and then squeeze the remaining membranes releasing all the juice into the bowl as well.

Repeat with remaining grapefruits. Add maraschino cherries. Taste a piece of grapefruit to determine how much sugar is necessary and sugar to taste. Add salt. Toss and refrigerate until serving time.

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Asian Pear and Poppy Seed Green Salad

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It always takes me a few months to adjust to the change in seasonal foods available. We enjoy so much fresh fruit in the summer -- melon, berries, peaches -- that when it disappears, or becomes scarce, it almost seems like there is no fresh fruit available at all. I recently started embracing the available fruits and now I'm on a winter fruit kick. I love pears, and the Asian Pear really makes a great accompaniment to a green salad. Paired with some crunchy Romaine lettuce, sugar coated nuts, chopped dates and some sliced red onion, as well as my favorite garlicky poppy seed dressing, it makes a great winter salad. The Asian pear is sweet, juicy and crisp, the dates are sweet, as are the nuts. The red onion adds some spice, as does the dressing. Some Blue or Gorgonzola cheese sprinkled on top would be awesome, too, if you have it on-hand,

Asian Pear and Poppy Seed Green Salad

serves 6

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two heads Romaine lettuce,  cut in bite-size dice and washed

1 Asian pear (two if they are smallish), diced in a 1/2-inch dice

several slices of red onion, quartered and separated

1/4 c. sugared mixed nuts (homemade or something like a honey roasted nut), chopped in large pieces

1/4 c. chopped dates
3 T. Gorgonzola or Blue cheese crumbles (optional)

Combine salad ingredients and drizzle with dressing to taste; toss.

Dressing
1 ½ t. minced garlic
½ t. kosher salt
2 ¾ T. sugar 
1 ½ T. spicy golden mustard 
3 T. white balsamic vinegar
1/3 c. corn oil
1/8 t. black pepper
1 1/8 t. shallots, minced
1 1/8 t. poppy seeds

Mix all ingredients in a jar.
Shake for a minute to completely blend.

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Warmer Kartoffelsalat-- aka German Potato Salad

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I've been making this recipe for German Potato Salad for a couple years now and I thought it was about time to share. I think I had been married for at least 20 years before I ever tried to make German Potato Salad, even though my husband had been telling me -- for 20 years -- that he loves it. I guess I thought it was a tough dish to make, but that couldn't be farther from the truth. Such a simple recipe, and unlike cold potato salad, can be made kind of at the last minute -- a plus for those cooks who tend to forget to plan ahead.

The flavors in German Potato Salad are very, um, German (duh!). Snappy with vinegar and onion, and  flavorful from the bacon, to me it is the ultimate comfort food Yum. I make it extra saucy, so you may want reserve some of your sauce, stir in your potatoes and taste to see if you want all the dressing on yours.

German Potato Salad

serves 6

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5 to 6 medium red potatoes, cut in a large dice

6 slices bacon, cut crosswise into bite-size strips

1 medium yellow onion, diced

1/2 cup white vinegar

2 tablespoons water

1/4 cup plus 2 T. white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

2 T. chopped fresh parsley (or 1 t. dried)

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain, and set aside.

 Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, stirring often. Remove bacon from the pan and set aside. 

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, stirring, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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Cream Cheese Apple Dip

With a glut of apples in the house from the orchard, I have been thinking up all sorts of ways to use them. We had sandwiches for dinner the other night and I wanted something to do with some cold apples, since we'd had applesauce the night before. I found this incredibly simple Apple Dip at allrecipes.com and it was a huge hit. Every single bit was scooped up before dinner was over. It couldn't be easier -- I put it together while our sandwiches heated up in the oven.

It tasted very caramel-y combined with the yummy richness of the cream cheese. It was actually amazing that there was no caramel in it.

The only changes I made were to use one teaspoon of vanilla instead of the tablespoon which I felt would be too strong, and I started with whipped cream cheese (8 oz.) so it was nice and fluffy. My changes are recorded here.

Cream Cheese Apple Dip

1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 t. vanilla extract

Whip together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth. Chill until ready to serve.

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Source: modified from allrecipes.com

Caprese Salad Skewers

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Last week I was sending all my guys out the door at dinner time with the makings of a tailgate party for a high school football game. I admit I was a little nervous sending all this food with my husband -- he's not much for creating an attractive spread. Frankly, I was afraid he would forget to get most of the food out and it would go untouched. He did a good job, however, and said all the food was gobbled up -- no leftovers at all.

These skewers were sort of a last-minute thought I had while strolling (or racing) through the grocery store. I had bought fried chicken, and made a potato salad, but felt they needed something bright-tasting, but not too heavy. I grabbed a pint of grape tomatoes (actually they were called "cherry," but shaped like grape), 12 oz of fresh mozzarella cheese and a package of fresh basil leaves. I had the rest of the ingredients in the pantry. There is a huge difference between fresh mozzarella and low-moisture mozzarella. Fresh mozzarella has a really great texture, slightly firm but not hard. It has almost a meaty texture.

This salad would be just as good tossed in a bowl, but for a tailgate party the skewers were fun and convenient. Just use some bamboo skewers cut to a desired length -- I just used a few tomatoes and a few chunks of cheese each.

Caprese Salad Skewers

1 pint cherry or grape tomatoes
12 oz. fresh mozzarella cheese
1/4 cup finely snipped basil leaves (or you can roll them and slice them thinly)
1/4 c. balsamic vinegar
1/4 c. olive oil
2 cloves garlic, minced
1/4 t. salt
1 t. lemon juice
1 t. Dijon mustard
1/8 t. pepper

Rinse tomatoes.
Cut mozzarella cheese in cubes -- about the size of the tomatoes.
Skewer tomatoes and cheese alternately on skewers or toss in a bowl to serve with a spoon.
Mix together vinegar, oil, garlic, salt, pepper, lemon juice and mustard in a container with a lid. Shake thoroughly to combine. Add basil and mix gently.
Pour dressing over skewers, or ingredients in bowl, and refrigerate until ready to serve.

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Dill Pickle Potato Salad

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In the summer, I love potato salad. I could easily eat it several times a week, but I do get a little bored with the same couple recipes. I went looking the other day for a new recipe and found this yummy version studded with chopped dill pickles -- yum! It had a great dressing -- tangy from mustard and pickle juice, paired with the hard-boiled eggs, scallions, red onion and the pieces of dill pickle -- it was unbeatable and great with hamburgers.

The recipe is a take on Tyler Florence's Potato Salad, but modified a little. His is pretty dressing-heavy and though I like the dressing, I don't think it needs quite that much. I also don't really like capers, so I cut them out. I also use Idaho potatoes, because I prefer the texture, but use what you like (or have on-hand).

I have a great tip for stirring potato salads that keeps them from breaking up too much. After adding the potatoes to the dressing (or vice versa) in a large bowl, pour all of the potatoes and dressing into another large bowl. Pour potatoes and dressing back and fourth several times until potatoes are thoroughly dressed, taking care to be gentle with potatoes. Another tip: I reserve a little of the dressing until serving time because I find that warm potatoes really soak up the dressing and sometimes leave the salad dry.

Get everything diced up while your potatoes are cooking.

Dill Pickle Potato Salad
serves 6-8

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2 pounds potatoes, peeled and diced in a large dice (like you would for mashed potatoes)
2 large eggs
Kosher salt
1/3 cup sliced scallions, white and green
1 1/2 cups mayonnaise (I use light)
3 T. Dijon mustard
1/4 cup finely chopped dill pickles plus 3 T. juice
1/3 cup finely diced red onion
2 T. chopped fresh flat-leaf parsley
1 T. minced fresh dill
2 T. lemon juice
Freshly ground black pepper

Place potatoes in cool water and boil until tender. At the same time boil the eggs, drain off hot water and fill pan with cold water. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes. Remove about 1/2 cup of dressing from the bowl and reserve. Peel the cool eggs, cut them and add them to the bowl. Stick a fork into the potatoes and lift them one at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl. Pour potatoes and dressing back and forth between two large bowls until thoroughly dressed. Season, to taste, with salt and pepper. Refrigerate until ready to serve. When ready to serve, add reserved dressing and stir very gently.

Source: modified from Tyler Florence

Pepper Jack Pasta Salad

I made this pasta salad, found at myrecipes.com last week with burgers on the grill. In the summer, I love an easy meal of meat on the grill, a cold salad, and some fresh fruit. It's a simple meal to prepare and really all the food you need for dinner when the temperatures are high. I saw this recipe for pasta salad and it sounded like something different, and something my family would like. I was correct on both counts.

I made a few changes to the recipe as I made it and I made a few changes when I wrote it down because I plan to make it slightly differently next time. I used Monterey Jack cheese as directed in the recipe, but next time will use Pepper Jack (hence the name change). The salad had a little kick, but not quite enough for my gang. I also used mild banana pepper rings and plan to use spicy in the future. I think both changes will make for a salad that is bright and flavorful, but with the kick my family loves. If your family is not fond of spicy flavors, make the salad with Monterey Jack cheese and mild peppers. I omitted the capers from the original recipe because my family doesn't really care for them.

Pepper Jack Pasta Salad

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6 oz. uncooked acini di pepe pasta, about 1 cup ( or any small shaped pasta)
2¼ cups diced plum tomato
¼ cup finely chopped red onion
¼ cup sliced pickled banana peppers
¼ cup chopped fresh parsley
2 T. cider vinegar
1 T. extra-virgin olive oil
½ t. dried oregano
⅛ t. salt
4 oz. Pepper Jack cheese, cut into 1/4-inch cubes
1 can navy beans (16-ounce) rinsed and drained
2 oz. salami, chopped
1 garlic clove, minced

Cook pasta according to package directions. Drain.

Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine. Chill until ready to serve or serve immediately (I think it gained a little flavor from a short chill in the fridge).

Source: modified from Cooking Light

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Old-Fashioned Layered Salad

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This past weekend I made this salad for my mom's birthday party. I really don't know why I chose this salad -- I've probably only made it once before in my life. But, I had a hankering, and it was so very good, and so well-received, I'll surely be making it again soon. It's not the kind of salad you throw together for a weeknight dinner -- it took a ridiculously long time to make. But, it's wonderful for a special occasion or to take to a pot luck.

Though this salad is known in some cookbooks as Seven-Layered Salad, I had more than seven layers, and I really only put in what I like, and what I had on hand. I would have added bacon for another crowd, but my niece is a vegetarian and I didn't want to eliminate salad from the menu for her (if it was for us I would add bacon, however). I also did not add celery, which is on most seven layer salads, but my people, they have issues with celery. So, I say use what you like, with lettuce being a requirement, and (I think) peas and onions. The dressing was yummy -- just very slightly herby. You can stick with plain mayo if that's what your people like. Or, if you like something zippier, add a teaspoon or so of Dijon mustard.

Layered Salad
serves 12 - 15 -- you need a really big bowl

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1 head lettuce, washed and chopped in bite-size pieces (I used half head green leaf and half head iceberg)
1/2 cup minced parsley
1/2 red onion, sliced very thinly (2 mm blade on the food processor if you're using one)
3 medium carrots, peeled and shredded
2 cups chopped cauliflower
1 red pepper, sliced thinly and cut into 1-inch pieces
1 1/2 cups green peas, thawed and blotted dry
1 1/2 cups sharp cheddar cheese, shredded
dressing (below)
2 eggs, hard-boiled and sliced

Dressing

1 1/2 cups mayonnaise (I used low-fat)
1/2 cup sour cream (I used low-fat)
1 t. dried dill weed
3/4 t. dried basil
1/2 t. salt
1/4 t. pepper

With a whisk, mix together dressing ingredients.

In a large, glass bowl, layer ingredients in any order with lettuce first and dressing last. Substitute toppings according to individual taste. Some alternate suggestions are: sliced celery, green pepper, sliced olives, green onions, Parmesan cheese, cooked crumbled bacon, finely diced ham

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Ham and Egg Salad

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I don't know about you, but I have a big bowl of hard-boiled, colored eggs in my fridge. I'm guessing you do, too. This week will present many opportunities for yummy egginess, but for lunch today I made my favorite take on the old diner favorite -- egg salad on white.

You might have some ham leftover from your Easter dinner, too, and if that's the case, you can whip up a batch of this savory salad. You can skip the ham and it's still a tasty sandwich filling, but I really like the addition of the ham. Lettuce is optional for me; Faith ate the picture sandwich and she's a lettuce girl.

Ham and Egg Salad
makes enough for three sandwiches

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4 hard boiled eggs, finely diced
1/4 c. finely diced ham
2 T. minced onion
1 T. pickle relish (I like sweet)
2 T. mayonnaise
1 t. Dijon mustard
salt and pepper to taste

Stir all ingredients together and serve on white toast with or without lettuce.

For my Deviled Egg recipe, go here.

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