Eggplant and Tomato Salad

The CSA delivered some medium size eggplants and the neighbors have been showering us with tomatoes from their gardens.
A quick broil, with a little cheese, and a salad or appetizer for dinner is ready.

Eggplant and Tomato Salad

2 medium eggplants, sliced 1/2 inch
4 medium size tomatoes, sliced 1/2 inch
1/3 cup shredded Parmesan
4 ounces feta cheese
salt and pepper
5 Tablespoons olive oil, divided
2 Tablespoons fresh basil, sliced
2 small garlic cloves, minced
1 Tablespoon fresh lemon juice
Garnish: fresh basil leaves

Score the eggplant lightly and sprinkle with salt and let sit in colander for about 15 minutes.

Preheat broiler.
Line a baking sheet with parchment and brush with 1 Tablespoon of oil.
Broil the eggplant, turning until lightly browned.
Top each eggplant with shredded Parmesan, and broil until melted.
Top with tomato and feta cheese and broil again, until cheese is softened.
In a small bowl, combine 4 Tablespoons of olive oil, basil, garlic, and lemon juice, salt and pepper.
Place eggplant and tomato stacks on serving platter and drizzle with olive oil, basil mixture.
Garnish with fresh basil leaves, if desired.

Lemon Cucumber Salad

The dear ones signed me up for a CSA box to be delivered throughout the summer. CSA stands for Community Supported Agriculture and supports local farmers and this particular one is all organic.
I live in anticipation of what fresh, local treats are going to be left at my doorstep!
This week Bartlett pears, Donut peaches, lots of vegetables, and something I had not used before, Lemon Cucumber.
The photo shows one in the background. They taste like cucumbers, and they do not taste like lemon, named just for the color. So, this is a Greek like salad, with lemon cucumber and basil.

Lemon Cucumber Salad

The cucumbers can be peeled or used with the peel, which I did, because they were small and tender.

2 small Lemon cucumbers, washed and sliced
1/4 cup sweet onion, sliced
1 small orange pepper, sliced
1 cup baby Heirloom tomatoes, sliced in half
6 Kalamata olives, sliced
several small fresh basil leaves
3 Tablespoons red wine vinegar
1 Tablespoon olive oil
pinch of dried oregano
1 teaspoon kosher salt
fresh ground pepper, to taste


Combine cucumbers, onion, pepper, tomatoes, olive, and basil together in a bowl.

In another bowl, whisk together vinegar, olive oil, oregano, and salt.

Drizzle 2 Tablespoons dressing over salad and toss. Add pepper and more basil, if desired.

Tomato and Cucumber Salad

Tomatoes are looking great at the farmers market, and this salad has an Asian flair to it. The Persian cucumbers I saw recently at Trader Joe's would also work well, sliced and tossed with the dressing

Tomato Cucumber Salad

4 medium tomatoes, sliced
1 English cucumber, sliced
1 Tablespoon sesame seeds, toasted

Sweet Soy Dressing
1 teaspoon minced garlic
1 Tablespoon rice wine vinegar
1 Tablespoon sweet soy sauce
1 Tablespoon mustard
pinch of wasabi powder
1 teaspoon sesame oil
2 Tablespoons rice bran oil
(could substitute canola oil)
sea salt and fresh ground pepper, to taste

In a bowl combine the garlic, vinegar, soy, mustard and wasabi.
Whisk in the sesame and rice bran oil until well emulsified. Add salt and pepper.
Lay tomatoes and cucumbers on serving platter and drizzle dressing over top.
Sprinkle with sesame seeds.

Strawberry Burrata Basil Salad

The local strawberries are everywhere; sweet and juicy. Pair them with fresh summer basil, right out of the garden, and you know I am always on the lookout for dishes where I can use burrata.
A good quality olive oil, fresh ground pepper, and sea salt finish the dish.

Strawberry Burrata Basil Salad

8 ounces strawberries, washed, hulled and halved
4-8 ounce ball of burrata
3 basil leaves, sliced
pinch of sugar
pinch of salt and fresh ground pepper
2 teaspoons reduced balsamic (balsamic syrup)
1-2 teaspoons olive oil
pinch of sea salt

Place the burrata cheese in the middle of a serving bowl.
In another bowl, toss strawberries with basil, a pinch of sugar, a pinch of salt, and fresh ground pepper.
Spoon the strawberries around the burrata cheese. Drizzle with balsamic vinegar over the strawberries.
Top with a drizzle of olive oil and sea salt over cheese.

Green Greek Salad with Grilled Halloumi Cheese

Halloumi cheese is a grilling cheese from Cyprus. It doesn't melt but browns beautifully. A feta cheese could be used in place, no need to grill.
The rest of the salad is a large bed of mixed greens, including baby lettuces, spinach, arugula and butter lettuce. Roasted baby plum tomatoes, roasted fingerling potatoes, and green beans makes this a complete meal.

Green Greek Salad with Grilled Halloumi Cheese

Salad Dressing:
3 Tablespoons red wine vinegar
3 Tablespoons olive oil
2 teaspoons honey
1 Tablespoon shallots, finely diced
1 teaspoon Dijon mustard
pinch of dried thyme
pinches of salt and fresh ground pepper
Whisk all the ingredients together and set aside.

Salad:
6-8 cups of salad greens
12 baby tomatoes oven dried, or fresh
12 fingerling potatoes, cut in half and roasted
12 green beans, cooked
12 Kalamata olives, cut in half
1 green onion, sliced finely
1 thick slice Halloumi cheese, brushed with olive oil and grilled
2-3 Tablespoons olive oil
Kosher salt and fresh ground pepper, to taste

To make the oven dried tomatoes, heat an oven to 200F, slice to tomatoes and toss with a little olive oil and bake about 3 hours, or use fresh baby tomatoes.
Note: these oven dried tomatoes are like little sweet candies and can be made in large amounts and refrigerated for future use.

Preheat oven to 400F.
Cut fingerling potatoes in half, toss with a little olive oil and salt and pepper (use a foil lined baking sheet) and roast about 30 minutes.
Wash and stem the green beans and place in a saucepan of boiling water, cook until just tender (about 3-5 minutes.) Drain water and set aside.

In a large salad bowl, combine salad greens with tomatoes, potatoes, beans, green onion, and olives. Toss with dressing to coat lightly and top with grilled cheese.
Serve.

Raw Kale and Apple Salad

OK, so we are back to kale again, love these salads, and the many varieties of kale and toppings to combine them with.
After we had the salad I thought the addition of toasted nuts would make this salad even better.

1 large bunch kale, washed and center rib removed

Raw Kale and Apple Salad

1 small shallot, minced
3 Tablespoons + 1 teaspoon olive oil
3 Tablespoons lemon juice
2 Tablespoons apple cider vinegar
1/2 teaspoon honey
1 green apple, diced
1 cup Asiago cheese, grated
Kosher salt and fresh ground pepper, to taste
optional: 1/2 cup nuts, toasted

Chop kale into thinly sliced ribbons and put in a salad bowl. Add 1 teaspoon olive oil and pinch of salt and massage it into kale.

To make dressing, combine shallot, 1 Tablespoon olive oil, lemon juice, apple cider vinegar, and honey in a small bowl.

Add apple to kale and toss with salad dressing. Add most of cheese, sprinkle with salt and pepper and toss again; check seasonings. Top with remaining cheese and serve.

Mediterranean Asparagus Salad

I served this salad for Easter dinner, it is perfect for spring or summer.
This recipe can be doubled or tripled, as needed.

Mediterranean Asparagus Salad

1 pound of asparagus, cleaned and trimmed

4 Tablespoon olive oil
1 1/2 Tablespoon capers, drained
1 Tablespoon fresh lemon juice
1 plum tomato, finely chopped
1 shallot, minced
1 Tablespoon fresh parsley, finely chopped
salt and fresh ground pepper, to taste
1 hard boiled egg, cut into wedges

In a small bowl, combine olive oil, capers, lemon juice, tomato, shallot, and parsley. Add salt and pepper and check seasoning.

In a large pan of boiling water, add asparagus and cook until tender, about 3-5 minutes.
Drain asparagus well and place on a platter.
Spoon olive oil dressing over top of asparagus.
Garnish with egg wedges.

Arugula Salad with Toasted Pine Nuts

This vegetarian salad is great on its own.
The addition of sliced steak or grilled prawns, would make a nice lunch or dinner.
I would love this salad right now, to dress the top of pizza!

Arugula Salad with Toasted Pine Nuts

4-6 cups fresh Arugula, washed, dried, and torn
1/4 cup olive oil
1-1 1/2 Tablespoons fresh lemon juice
salt and fresh pepper, to taste
1/4 cup pine nuts, toasted
Parmesan cheese, shaved

In a small dish whisk olive oil and lemon juice together.
In a large bowl combine Arugula and pine nuts. Spoon on dressing mixture to amount desired.
Season with salt and pepper, toss and check for seasoning.
Shave Parmesan over top of salad with vegetable peeler.

Mandarin-Beet Salad

The combination of peppery arugula, sweet mandarins, and roasted beets are a nice change from the heavy meals this time of year.

Mandarin-Beet Salad

4-5 beets, cooked or roasted and peeled
4 mandarin oranges, peeled and sectioned
4 cups arugula
2 cups baby lettuce
2 Tablespoons green onions, finely sliced
salt and pepper, to taste

Salad Dressing:
1/4 cup olive oil
2 Tablespoons citrus or sherry vinegar

In a large salad bowl, combine sliced beets, oranges, arugula, baby lettuce, and green onions.
Whisk the olive oil and vinegar together, in a small bowl and toss with the salad ingredients.
Toss salad well with salt and pepper,
to taste.

Greek Salad on a Skewer

Greek salad on a skewer is an appetizer that would serve any holiday party.

Greek Salad on a Skewer

block of feta cheese, cut into cubes

persian cucumbers, sliced

baby tomatoes, sliced in half

Kalamata olives, pitted

skewers

salad dressing:

1 Tablespoon red wine vinegar

2 Tablespoons olive oil

pinch of salt and fresh ground pepper

pinch of dried oregano

Whisk all together and drizzle over skewers, allow to sit a few minutes before plating for service.

Take a slice of the cucumber as the base and top with a block of the cheese, tomato half and finish with the olive and put a skewer through all.

Drizzle the dressing over top and then place on a serving plate.

Asian Chicken Noodle Salad

The combined flavors of this dish reminds Bake of some of his favorite Asian dishes during his travels. For him, it starts with the noodles, total comfort food. Chili oil would be a great addition for a little heat.

Asian Chicken Noodle Salad

Salad:
2 cups cooked chicken, shredded
10 ounces soba noodles or spaghetti
1 red bell pepper, thinly sliced, into 2 inch pieces
4 green onions, thinly sliced
1/2 cup salted peanuts, chopped
1/4 cup chopped fresh cilantro
1 Tablespoon sesame seeds

Salad Dressing:
6 Tablespoons soy sauce
3 Tablespoons seasoned rice wine vinegar
2 Tablespoon rice bran oil or peanut oil
1 Tablespoon toasted sesame oil
2 Tablespoons creamy peanut butter
2 garlic cloves, chopped
1 Tablespoon fresh ginger, minced
1 Tablespoon sugar

Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and rinse well under cold water, set aside.

Combine soy sauce, vinegar, rice bran oil, sesame oil, peanut butter, garlic, ginger and sugar in a blender and blend until mixture is smooth.

In a large bowl, combine chicken with noodles, bell peppers, peanuts, green onions, cilantro and sesame seeds. Toss with salad dressing. Adjust seasoning as needed.
Note: This can be made gluten free by looking for rice noodle or pure soba noodles made with buckwheat and a gluten free Tamari or soy sauce.

Kale Salad with Grilled Corn and Feta

Kale seems to be our current favorite salad, with just about anything on it.
I prefer the dark leaf kale, as opposed to the curly kale but it is all good. If you are looking for a meatless Monday meal, a kale salad is a good start.

6 cups of kale, washed and chopped, put in a salad bowl with 1 Tablespoon of olive oil and 1 teaspoon sea salt, then set aside.

Kale Salad with Grilled Corn and Feta

2 ears of corn, grilled and sliced off the cob
1 cup baby tomatoes, sliced in half
1/2 large avocado, peeled and sliced
3 Tablespoon of Feta cheese, crumbled

Salad Dressing:
1 teaspoon Dijon mustard
1 teaspoon sea salt
2 Tablespoons fresh lime juice
4 Tablespoons olive oil
1 teaspoon fresh basil, thinly sliced
fresh pepper, to taste

Add the corn, tomatoes, and avocado to the kale that you have "massaged."
In a small bowl, whisk together the mustard, sea salt, lime juice, olive oil and basil.
Pour over the salad and toss well.
Add pepper to taste and sprinkle top of salad with Feta cheese.

Summer Caprese Salad

The highlight of the summer season is glorious, fresh, ripe heirloom tomatoes. We look forward to them all year and the time is here! I picked most of these from our garden and a couple are from the farmers market. This fresh and easy salad is summer at its best.

Summer Caprese Salad

several fresh heirloom tomatoes
1-2 bocconcini (fresh mozzarella balls)
5 basil leaves
2 Tablespoons good olive oil
Balsamic vinegar reduction
finishing salt and fresh ground pepper

Slice the tomatoes and place on a platter. Slice the bocconcini and layer the slices in between tomatoes. Tear the basil leaves and strew over top of tomatoes.
Drizzle olive oil over all tomatoes and bocconcini. Top with Balsamic reduction ( I use a squirt bottle) and sprinkle with finishing salt and fresh ground pepper.

Mixed Greens with Grilled Peaches

A perfect summer salad made with just ripe, grilled peaches. I went to put some of the warm, sweet, grilled peaches aside for another salad but Bake already had them on top of a dish of ice cream.

Mixed Greens with Grilled Peaches

4 cups mixed baby greens
1 peach, halved, and pitted
olive oil
2 Tablespoons goat cheese, crumpled
2 Tablespoons walnuts, toasted
1 Tablespoon Orange Muscat Champagne Vinegar
3 Tablespoons olive oil
pinch of salt and fresh pepper
squeeze of fresh lemon juice
handful of fresh blackberries, optional

Brush peach halves with olive oil on both sides. Grill over medium heat about 4 minutes on each side. When cooled, cut peaches into slices.
In a large bowl, combine baby greens, goat cheese, walnuts and peaches.
In a small bowl, whisk together, vinegar, olive oil, salt, pepper, and lemon juice, mix well.
Pour salad dressing over salad and toss.
Sprinkle with blackberries, if desired

Kale, Cranberry, and Feta Salad

We have been eating so many different kale salads, that I thought I would begin to post some of them, please share one of your favorites!

Kale, Cranberry, and Feta Salad

4 cups kale, washed, stem removed, and sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons feta cheese
2 teaspoons dried cranberries (I love the Trader Joe's orange flavored cranberries) (Tanya has me hooked on those)
2 Tablespoons walnuts, lightly toasted
salt and pepper, if desired

Put the prepared kale in a salad bowl.
Pour the olive oil over top and massage the kale
a little with your hands
Add the lemon juice, toss and set aside in the fridge until ready to serve.
Add the feta and cranberries and toss well.
Sprinkle walnuts over top and serve.

Dilled Baby Potato Salad

There are so many options when making potato salad, serving it warm or cold, with pickles and bacon or not. Here is the one we are making today.

Dilled Baby Potato Salad

3 dozen baby new potatoes
3 eggs, hard boiled, peeled and chopped
1/2 cup mayo or Vegenaise
1/2 cup sour cream
1 Tablespoon apple cider
1 Tablespoon Dijon mustard
1 teaspoon French's mustard
1 teaspoon celery salt
1/2 sweet onion, finely chopped
1 celery stalk, finely chopped
salt and pepper, to taste
1 heaping teaspoon dried dill, or 1/4 cup fresh dill

Bring a large pot of salted water to a boil. Add potatoes and cook until soft but not mushy. Drain and set aside to cool.
In a large bowl, mix together mayo, sour cream, mustard's, celery salt, onion, and celery stalk.
Lightly chop potatoes and add to bowl. Add chopped eggs and salt and pepper to combine.
Check and adjust seasonings.
Add dill and stir well.
Refrigerate for at least 30 minutes.

Roasted Beet Goat Cheese and Arugula Salad

If you pat the roasted beets dry, the goat cheese will stay whiter for a red and white contrast.
To roast the beets, wash them, rub with olive oil and roast on a baking sheet for about an hour in a 400F. oven or until beets are softened throughout. Cool and wash to remove skins.
I happened to pick up already prepared beets from Trader Joe's. The amounts used will depend on the size of the beets.

Roasted Beet Goat Cheese and Arugula Salad

4-6 roasted beets, cooled
4 ounces goat cheese
2 cups fresh Arugula
1/3 cup pine nuts, toasted
1 Tablespoon olive oil
1 teaspoon reduced Balsamic vinegar, plus extra to drizzle over top
sea salt and fresh pepper, to taste

Slice the beets 1/4 inch thick. Spread the goat cheese over each slice, put the beets back together and wrap each in saran wrap. Chill in the refrigerator about 1 hour. Remove the saran wrap and cut beets in half or quarters.
Combine the olive oil and reduced Balsamic vinegar. Toss with the Arugula and arrange on a platter.
Top with slice beets. Sprinkle pine nuts over top and drizzle with more reduced Balsamic vinegar, if desired.

Fennel Salad

I usually add fennel to a salad, but today decided to make it the star of this crunchy, refreshing salad.

Fennel Salad

2 fennel bulbs, washed and trimmed, a few fronds set aside

3 stalks of celery, washed and trimmed

1/4 cup sweet onion, thinly sliced vertically

1 avocado, thinly sliced

Freshly shaved Parmesan cheese

Dressing:

1/4 cup olive oil

3 Tablespoons lemon juice

salt and pepper, to taste

Whisk all ingredients together and set aside.

Finely slice (preferably with mandoline) or a knife, fennel bulbs and celery stalks and put in a large bowl. Add onion and chill until ready to serve.

When serving, add avocado to salad and toss with dressing. 

Place on individual plates, top with shaved Parmesan and garnish with fennel fronds.

Serves 4-6 

Grilled Chicken with Haricot Verts and Baby Potato Salad

This lemony based salad dressing would be also good with just fresh vegetables and with salmon in place of the grilled chicken.

Salad Dressing:

Grilled Chicken with Haricot Vert and Baby Potato Salad

1 small shallot, finely minced
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon champagne vinegar
1/2 teaspoon fresh thyme leaves
pinch of kosher salt and fresh ground pepper
6 Tablespoons olive oil

Blend all the ingredients together until incorporated. Set aside.

2 chicken breasts, marinated and grilled
marinade:
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon soy sauce
1 Tablespoon brown sugar
few sprigs of fresh basil
In a glass pan, mix ingredients together and marinate chicken several hours or overnight in the fridge.
Grill chicken, seasoned with Alfie's seasoning, until cooked, let rest and then slice.

6 ounces of haricot verts, cleaned and trimmed
8 baby potatoes, cleaned and halved or quartered
8 cups butter lettuce
1 celery stalk, diced
2 green onions, finely sliced
Cook baby potatoes in boiling salted water, when done, drain and put in a non stick pan and heat on low, sprinkle with Alfie's seasoning and some thyme leaves.
Cook haricot verts and toss with 1 Tablespoon of salad dressing.
To put salad together, combine lettuce, celery and green onions in a large salad bowl and toss with salad dressing. Top with green beans, warm potatoes, and sliced chicken.
Serves 4.

Grilled Shrimp and Mango Salad

This is a spicy salad, I love it, you will too if you can stand the heat!
Alternately, this could be served in little shooter glasses with a smaller shrimp on top as an appetizer.

2 Tablespoons dark brown sugar

Grilled Shrimp and Mango Salad

2 Tablespoons fresh lime juice
1 red chili, thinly sliced into rings
1 shallot, thinly sliced
1/4 cup chopped cilantro
2 Tablespoons fresh mint, chopped
2 firm ripe mangoes, peeled, pitted, thinly sliced
1 fresh jalapeno pepper, minced, seeds included

16 jumbo shrimp, shelled and de-veined

2 Tablespoons canola oil
2 teaspoons curry powder
1/2 teaspoon salt

Fresh lime wedges

In a large bowl mix together sugar and lime juice until dissolved.
Add the chili, shallot cilantro, mint, mango, and jalapeno. Toss gently to coat the mangoes, set aside.Skewer each shrimp to straighten with a small wooden skewer.
Whisk the oil, curry powder, and salt together and brush liberally over the shrimp.
Preheat grill or grill pan and grill the shrimp turning once halfway. Cook until just cooked through and slightly charred. Remove and allow to cool. Remove skewers.
Toss the mango salad again and divide among 4 plates, topping each salad with 4 shrimp.

Garnish with lime wedges.