KALE CAESAR SALAD

Kale Caesar keeps in the frig for days without wilting

INGREDIENTS:

1 lb. curly kale, tough stems removed, roughly chopped (about 4 qts. loosely packed leaves)
5 Tbsp. extra-virgin olive oil
5 oz. hearty bread
salt and fresh ground pepper
2/3 cup Vegannaise
6 anchovy fillets (3 tsp. if you have anchovy in a tube) OMIT if VEGAN
1 medium garlic clove
3/4 cup Vegan Parmesan
2 tsp. Worcestershire sauce (Amy's if Vegan)
2 Tbsp. juice from 1 lemon
1 small shallot, finely sliced

I used the last of my winter garden kale for this recipe.

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut the bread into large cubes.  In a medium bowl, toss these with 2 Tbsp. of the oil, salt and pepper.  I added a bit of garlic powder.  Transfer these to a baking sheet.  Bake these in the preheated oven for 10 minutes, then turn and an additional 10 minutes or until golden brown.  Set aside.

croutons ready

In a large bowl, massage kale with 3 Tbsp.of the oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 4 minutes.  Set aside and prepare the dressing.

In a food processor, combine the Vegannaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice.  Process until just smooth.  Season to taste with pepper if necessary. 

To serve, add half of the croutons, shallot and the dressing to the wilted kale.  Toss with hands until thoroughly coated.  Sprinkle with the remaining croutons.

sooo tasty

OVEN ROASTED PLUM TOMATOES

This recipe was presented on the Food Network Channel, thanks to Ina.

oven roasted tomatoes, fresh mozzarella and basil

INGREDIENTS:

plum tomatoes, cut in halves and seeded

2 cloves garlic, sliced

olive oil

salt and pepper

splash of balsamic vinegar

fresh sliced mozzarella

fresh basil, cut chiffonade

DIRECTIONS:

Preheat oven to 200 degrees.

Place tomato halves on a baking sheet.  Drizzle with olive oil and balsamic.  Season with the garlic, salt and pepper. 

Roast for 2 hours.

When the tomatoes are cool, layer on a serving platter with alternating slices of fresh mozzarella.

Sprinkle with the fresh basil strips.  Drizzle on some additional balsamic vinegar.

deliciously served with fresh baked sliced baguettes



A QUICK LIGHT LUNCH

Golden Berry Blend consists of golden raisins,

cherries, cranberries and blueberries. 

This is one of my all time favorite lunches.  I add absolutely NO dressing, NOT necessary.

In a bowl mix one diced apple, about 1/4 cup of pistachios OR Planters mixed nuts and the same amount of the Golden Berry Blend (or raisins, or any other dried fruit).  Mix and eat. 

This is so simple and so good.  



COUSCOUS SALAD

makes a great lunch or side dish

INGREDIENTS:

3 cups cooked Israeli couscous

1/4 cup toasted pine nuts

1 green onion, sliced thin

1/2 cup Trader Joe's dried fruit mix (golden berry blend)

salt and pepper to taste

1/4 cup olive oil

2 to 3 limes juiced

golden berry blend consists of golden raisins,

cherries, cranberries and blueberries

DIRECTIONS:

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

HAPPY PESCO VEGETARIAN HIGHLIGHTS

SWEET POTATO SALAD

ready to eat...where's the food?

Our Pesco Vegetarian Dinner was lovely.  Our menu was a two couple effort; and if I do say so, quite successful.  The menu?

appetizers:

shrimp w/cocktail sauce

fried oysters

smoked trout dip w/rosemary crackers

the main meal:

salmon with oven roasted Brussels sprouts

French bread casserole

kale

sweet potato salad

dessert:

sticky toffee pudding

Suzanne brought the sweet potato salad and it was just soooooooo darn good.  A new experience for all of us!  Try this recipe, it's a great one.  Thank you Suzanne!!!

INGREDIENTS:

2 large sweet potatoes

2 Tbsp. Vegenaise

1 Tbsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

2 large celery stalks, coarsely chopped, about 3/4 cup

1/2 cup thinly sliced red bell pepper

1/2 cup coarsely chopped fresh pineapple

1/4 cup pecans, toasted and coarsely chopped

1 small green onion, thinly sliced (about 2 Tbsp.)

chopped chives for garnish

DIRECTIONS:

Using a fork, prick sweet potatoes in several places.  Bake until tender; you can use the microwave.  Cool till you can handle.  Peel off the skin and cut into 3/4 inch chunks.

Meanwhile, in a large bowl, mix vegenaise, mustard, salt, and pepper until blended.

Add sweet potato chunks, celery, red pepper, pineapple, pecans and green onion to vegenaise mixture.  Toss gently until evenly coated.

Sprinkle with chopped chives.

great flavor and texture



NO OIL HOUSE DRESSING

what a good NO OIL dressing from Chef AJ

check out her site:

www.eatunprocessed.com

INGREDIENTS:

1/2 cup water

4 Tbsp. tahini

6 Tbsp. fresh lemon juice

4 Tbsp. low sodium tamari

4 Tbsp. Dijon mustard

8 Tbsp. nutritional yeast

1 Tbsp. date syrup

date syrup

DIRECTIONS:

Place all ingredients in a blender and blend until smooth.  You may also use salt-free mustard and/or fresh lime juice.

I used my Vitamix but any blender will do.

makes enough for several days



WARM LEEK SALAD

warm leek salad

I'm not sure why I never posted this amazing recipe.  It was a favorite of mine at The Garden, a lovely off-beat vegetarian restaurant in Red Bank, NJ,  owned and operated by a very talented Turkish man.  Who knew he'd give me the recipe just by simply asking?

INGREDIENTS:

3 bunches leeks, cut horizontally. Using the whites, but these into slices and place them in cool water for 10 minutes to clean out the sand.  The sand will soak to the bottom.

1 bag carrots, slice diagonally

1 red onion

3/4 cup brown rice, cook and set aside

2 tomatoes, dice

1 Tbsp. olive oil

DIRECTIONS:

Heat oil in a large pot over low flame.

Saute onions in the oil, keeping flame low.

red onions add a sweetness to this dish

Add leeks and continue to saute for 5 minutes.

onions and leeks saute together

Add carrots.  Add tomatoes.

Simmer with the lid on until the carrots are tender (25 to 30 minutes).  Test with a fork - if it goes thru easily, it's ready.

Turn off the heat and add the cooked rice.  Stir all together.  Serve warm.

The leftovers can be served warmed up OR cold.  Good either way!

served with my leftover Kofta

NO ORDINARY CUCUMBER SALAD

basil and limes from my garden

INGREDIENTS:

3 large cucumbers, peeled, seeded and chopped

small red onion, chopped fine

juice and zest of 2 limes

red pepper flakes, to taste

chopped fresh basil, about 8 - 10 leaves (or use fresh chopped mint)

DIRECTIONS:

Mix all together and let flavors meld for at least 30 minutes.

surprisingly simple yet tasty

and no oil!

TACO SALAD w / NACHO SAUCE

taco salad smothered with nacho sauce

a good quick meal

INGREDIENTS:

1 large onion, diced

1 bag soy crumbles

1 envelope taco seasoning

shredded lettuce

tomato, diced

optional:  black olives, green chilies

DIRECTIONS:

Saute the onion in a bit of veggie stock.  When tender, add the soy crumbles and cook till a bit browned. 

Publix now carries their own brand of soy crumbles

and they are about one dollar cheaper per bag than

the leading brand.

onion and soy crumbles

Add the seasoning packet and water as per packet directions.  Simmer.

Set up your taco salad bar:  lettuce, seasoned "meat", tomatoes, nacho cheese sauce, etc.  Let everyone build their own taco salad.

my taco salad bar

nacho cheese sauce, see prior blog



FRESH SALAD

This salad is a mix of everything healthy added to your shredded garden greens.

"the healthy everything"

my greens today were beet tops and Swiss Chard (still producing after 8 months)

My salad included:

Goya's pink beans, 1 can, drain and rinse well

1 jar artichokes, drain, rinse and chop

green onions, from the garden, chop

diced tomatoes

frozen corn, thaw and cook slightly

Mix this with:   the greens and top with my salsa

FILLING AND HEALTHY

BUILD YOUR OWN TACO SALAD

good meat alternative

brown in a small amount of oil; next add pkg of taco seasonings and water to pkg instructions

available toppings:  fresh diced tomatoes, salsa, cheese OR cheese substitute

don't forget the shredded lettuce and fresh avocado

build your salad: start with a bed of lettuce and add the desired toppings

I love to put the hot "meat" over the cheese layer to soften the "cheese"

FRESH PICKED SALAD

green earth box peppers, a great salad addition

swiss chard

romaine lettuce

yesterday tomatoes, today mangos / loving those garden salads

my first helping  :)

the little guy ripened way too soon

INGREDIENTS:

red onion

cherry tomatoes or mango

green peppers

fresh mint, chopped

romaine

swiss chard

mustard greens

pinenuts, toasted

goat cheese, crumbled

DRESSING:

2 Tbsp Country French Vinaigrette *

2 Tbsp water

1/3 cup red wine vinegar

1/2 cup olive oil

Mix the spice mix with water and let stand for 5 minutes, whisk with 1/3 cup red wine vinegar and 1/2 cup oil.

* Country French Vinaigrette is a dressing base available on line at Penzey Spices.

PS:  This dressing is also very nice with for marinating vegetables.

salad in the wings as the pinenuts toast

DINING IN BALTIMORE / GARLIC GARLIC SALAD

casual yet elegant

The highlight of traveling back north is always a meal in Baltimore.  Chiaparella's makes the BEST salad or so I remembered.  Yep, another memory food!  This time around, I found the salad to be way too rich and the serving is way too large, despite the fact that I actually shared one (can one person really eat this much?).  I've become accustomed to the Forks Over Knives dressings with the NO oil policy.  I was actually sick all night, just way way too rich for me. 

it is a great looking salad / I like the red onion diced or thin slices

 I have actually grown to love my version much better.  It's much less creamy and rich and not near as heavy.  (I think my trips to Baltimore are over.)  Even though I previously posted this recipe, I'm listing it ONE MORE TIME.  Enjoy!

add some cherry tomatoes for color

GARLIC GARLIC SALAD DRESSING:

1 cup olive oil
minced garlic (5 cloves)
1/2 cup wine vinegar
1 1/2 cup fresh grated Parmesan or Romano cheese (or vegan alternative)
1 Tbsp. oregano

Mix the above ingredients and let it set overnight if possible.

SALAD:

2 heads of lettuce, shredded
thinly sliced red onion
2 chopped hard boiled eggs
4 or 5 Italian peppers (optional for garnish)

Mix the above ingredients in bowl.  Just before serving, pour on the dressing.  Toss and serve.

For a main dish, top with calamari or grilled shrimp.

ASIAN SALAD DRESSING / FORKS OVER KNIVES

good to use FRESH ginger

TIP: use a spoon to peel the ginger, simple, quick and everyone has a spoon

1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

1/2 tsp red pepper flakes (omit or decrease if you don't like spicy)

1/4 tsp minced garlic

1/4 tsp grated ginger

1/4 tsp guar gum  http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm

Combine all in a jar and shake. 

I also plan on using this as a marinade for either tofu OR tempeh

GREEN GODDESS GARLIC DRESSING

It's became very obvious, in reading Forks Over Knives, that I NEED to reduce my oil intake.  A great place to start is with my many dressed summer salads that I've been consuming.  Forks Over Knives features SO MANY great sounding recipes that owning my digital copy is now no longer good enough.  I've ordered a hard copy.  Being totally inspired by Julie Powell, of Julie and Julia fame, I feel the need to make, if not ALL, at least most of this book's recipes. 

Today I started with the salad dressings; I've purchased some ingredients for others.  The dressing recipes featured in the book contain NO oil.  This first recipe was delicious and very satisfying.  I'll definitely be making this one again.

some real staples in the vegetarian kitchen:  tahini, nutritional yeast, miso

I was out of fresh lemon so I used frozen REAL lemon juice.

GREEN GODDESS GARLIC DRESSING

2-3 average-size garlic cloves
1/2 fresh chives
1/2 cup fresh parsley
2 Tbsp tahini
2 Tbsp nutritional yeast
1 Tbsp miso
2 Tbsp freshly squeezed lemon juice
1/2 tsp salt
? water (as needed, Tbsp at a time)

Put all into the food processor.  Blend and serve.

I used this dressing on a combination of lettuce, mango, red onion, English cucumber and shredded carrots

RAW BROCCOLI SALAD

Sorry, this one went so quick, I didn't get any pictures.  :(    Years ago I snagged this recipe from one of my many students.  We were working on a nutrition unit and learning to eat by colors (5 specifically).  We were working on green colored foods.  This one was a favorite of her family.

BROCCOLI SALAD

3 cups chopped broccoli
1 cup fresh parsley
6 scallion sticks, green part only
1 Haas avocado
2 Tbsp flax seeds
2 Tbsp baked and chopped almonds
2 fresh sliced carrots
1/2 cup fresh mint leaves, chopped
2 whole lemons (juiced)
2 Tbsp. olive oil
salt and pepper

Mix all together and enjoy!

MOM'S COTTAGE CHEESE SALAD

I wonder IF my brothers remember this one?  Mom always had chives growing in the yard; perfect to grow, come back every year.  I NEVER found cottage cheese very palatable BUT the chives change everything.  I made this with dinner last night, using home-grown tomatoes and chives and it was better than ever.  Company definitely agreed.

Chop up lots and lots of chives.  Mix into the cottage cheese.  Surround with tomato wedges.  Don't let the simplicity of this recipe fool you.  It is so refreshing in the summer months and oh so delicious.