Archive for the ‘salads’ Category

Grilled Artichoke Hearts

June 12, 2011


Serves 6-8

If you love artichokes here is a side you will want to feature often and  a bit  exotic

Beautiful plated with grilled chicken breasts, shrimp, lamb or beef kabobs

 

 

2 14 oz cans of whole artichoke hearts drained and squeezed dry

place hearts  on skewers in 2 inch deep  rectangle tray

 

Marinade

In a bowl whisk the following:

4-5 garlic  cloves thru a press

1 tablespoon of prepared Dijon mustard

Juice of 2 lemons

1/4 cup of extra virgin olive oil

1  medium finely minced shallot

1/2 tsp of sea salt

¼ tsp of fresh ground pepper

 

Garnish ( optional)

1 tablespoons of chopped flat leaf parsley

extra lemon wedges

drizzle of your best olive oil

 

 

cover skewers in marinade and coat evenly

Cover and refrigerate 1-2 hours or overnight. Turn skewers occasionally

 

Grilll 4-7 minutes. You may serve on skewers or artichokes may also be remove and plated.

Garnish with parsley and a drizzle of olive oil before serving. Serve with additional lemon wedges

Advertisements

Tuscan White Bean Salad

June 12, 2011


Serves 6-8

 

A very tasty and nutritious side salad. Cooking the beans with seasonings added to the broth  improves  flavor  of this dish. See tip below for using canned beans.

Best consumed within three days

Prepare beans

1 lb of dried cannelloni beans (white kidney beans)

6 cups water

2 herb ox chicken bouillon cubes or vegetarian cubes

2 teaspoons of kosher salt

3 bay leafs

5 garlic cloves thru press

In a large pot

Bring water, boullion, bay leaf to a boil

Add beans and garlic and cover

Reduce heat to medium low and cook for 1 hour.

Turn off heat

Keep covered 30 minutes

Drain and cool beans

Remove bay leafs

Add beans to a medium size serving bowl

Dressing

whisk the following in a small bowl

3 tablespoons of flat leaf parsley chopped

juice of 3 lemons

2 teaspoons of fresh garlic thru a press

2 tablespoons of fresh thyme leafs remove off the stems

1/3 cup of extra virgin olive oil

½ teaspoon sea salt

1 tablespoon of red wine vinegar

¼ teaspoon of fresh ground white pepper

2 tablespoons of red onion minced fine

cover beans and toss in dressing

chill and rest for 1 hour

Maybe served at room temperature or chilled

Tip:

4 cans of 15.5 oz each of cooked cannelloni that have been rinsed and drained may be substituted if you don’t have cooking time. Add dressing and chill for 2 hours for best results.  Note: Canned beans will be much softer in texture than ones you cook yourself.

Japanese Avocado & Crab Salad

December 8, 2010

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

 
 
Dressing
  
 
In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

 

 

 
 
 
 
 
 
 
 
  

Blue Cheese Dressing & Dip

November 23, 2010

Makes about 2 cups

The perfect dressing for chopped salad.  A great dip for chicken wings and vegetable crudités! Last up to a week in refrigerator

¾ cup of sour cream
1 ¼ teaspoon of sea salt
2 Tablespoons red wine vinegar
½ teaspoon fresh ground black pepper
¾ teaspoon of garlic powder or 2 garlic cloves thru press
3 Tablespoons cream
5 Tablespoons of red onion chopped
3 Tablespoons of extra virgin olive oil
1 cup of blue cheese crumbled -Jasper hill Bailey Hazen or Valdeon blue

Mix all ingredients except blue cheese & red onion till creamy.
If you like dressing chunky mix in onions and blue cheese
If you prefer creamy toss everything into food processor and blend

Collard Green Slaw

June 9, 2009

serves 6-8

 

1  1/2 -2 lbs of fresh collard greens washed & chopped very thin( remove center stock)

2-3  plum tomatoes seeded and chopped fine

2  Tablespoons small red onion cut into very thin pieces

1-2 Tablespoons small yellow onion cut into very thin pieces

Dressing

   combine the following in a bowl

2  large cloves fresh garlic minced (about 1 teaspoon)

 1 teaspoon of iodized sea-salt

2 Tablespoons of white wine vinegar

1/3  cup of extra virgin olive oil

 

—————————–

In a large platter combine greens, tomato and onions. Coat with dressing. Toss before serving

 Set aside for 1 hour. Serve with barbecue meats.

 

Can be made a day in advance. Store in refrigerator