365 recipes

This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked. Ribbons are made by using a vegetable peeler length wise on the vegetable. Put these prepared into a large bowl: 2 zucchini, ribbons 1 carrot, ribbons 1/2 - 1 cup cherry tomatoes 1 avocado, small cubed 1/4-1/2 c corn kernels, frozen-thawed 1/2 cucumber, ribbons 1/2 c golden raisins 1/4 c pine nuts 1/4-1/2 c chèvre cheese, crumbled Mix dressing thoroughly and drizzle over salad: 1/4 c olive oil 3 t lemon juice 1-2 t minced garlic 1/4 c fresh basil, chopped fine 2 t honey salt & pepper Refrigerate or let sit for about 30 minutes to let the vegetables absorb th...

I love that in Sweden root vegetables are called  rötfrukter , literally "root fruits" since n utritional speaking, this is truth (they have a lot of sugar).   The liberal use of them in Scandinavia prompted me to experiment and I like more of them than I ever had believed I would. Once again, how you cook things makes all the difference! Here is a recipe that changed my mind about BEETS ...and herring for that matter. Every classic Scandinavian food cookbook I have looked at has a version of this recipe.  It is really a terrific potato/beet salad. Easily made ahead, transportable and a side or a complete meal on a warm summer day. Friends who think they are not going to like it are surprised that they do... and then they go get a second serving. I thought I had posted this a long time ago. But I couldn't find it here so even though summer is over, I had to post it while I was thinking about it. SILLSALLAD  - Beet, Potato & Herring salad with a mustard sour...

Backstory is that B wanted to try some radishes so we had them in the fridge. When I saw a 1974 version of this classic salad that used radishes, I let it inspire me. I especially appreciated that there was very little mayo and the herb infused vinegar give the potatoes a fresh, tangy taste. Boil in salted water, until soft 1 lb new red potatoes cubed or l large red potato cubed (it's ok if it a bit more than 1 pound)  Drain and immediately combine with dressing, the hot potatoes soaks up the flavor better.  - see dressing instruction below Meanwhile, make 2 just hard boiled eggs  and chill them in ice water. Dressing: Separately combine and let sit about 10  minutes 1 t garlic, minced or crushed 2 T canola oil In another bowl, combine 1/4 c white wine vinegar 1 t salt 1 t sugar 1/2 t dill 1/2 t tarragon 1/2 t parsley Add to garlic oil to make dressing, Pour this dressing over the hot potatoes and chill immediately. While the potatoes are ch...

Easy to make ahead. Prepare in salted, boiling water: 1 lb cheese tortellini Drain and chill. Combine: 1/4-1/2 lb pastrami, pepperoni or even ham in thin strips 3 tomatoes, cubed 2-3 T capers, drained 6-8 oz baby spinach, washed and dried 1/4 lb cubed fresh mozzarella 1 small zucchini, thinly sliced Mix together about 1/4 c olive oil   4T balsamic vinegar or white balsamic 2 T total of basil, oregano, rosemary, thyme and garlic  Pour over combined veggies and add cooled tortellini Combine gently and add more oil or vinegar to taste Garnish with   fresh basil   and f reshly ground black pepper. Serve cold.  Flavors are even better if you can chill it at least one hour before serving.

A great dinner on a warm summer day served with or atop a slice fresh whole grain bread.  I found this recipe by Emeril when I needed to use a bounty crop of parsley from the garden. Saute 2-3 Tb olive oil 1/4 c minced onion 2 t minced garlic After 3 minutes, add  2 (15-ounce) cans cannellini beans 1-2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Stir and heat through for a few more minutes Remove from heat, put in serving bowl and sprinkle with 1/3 c grated Parmesan, crumbled chevre, or feta In food processor or blender, combine: 1 1/2 cups fresh parsley leaves 1 ½ t garlic 2 t lemon juice ¼ t salt Then pour in 1/3 c olive oil Combine well and pour over beans

If we have BBQ (Carolina or otherwise) sandwiches for a quick dinner or lunch, (I saw cans of it at Costco recently), I have to add some fresh and crunch to it to enjoy it these days.  So, now I make this slaw up quickly. It does taste best if chilled for an hour but it is not necessary. Adjust amounts for use but here is the basic ratio: 1 c cabbage, red or green or combo, shredded 1/2 c carrot, thinly sliced (cheese slicer) or shredded 1/8 c onion, chopped (opt) 4T Dijon mustard 1-2 T olive oil mayo 1 T cider vinegar 1 T lemon juice pinch celery seed pinch sugar salt & pepper Combine well and freshen up that BBQ sandwich.

A delicious popular Christmas salad from Mexico is what the article said but my friends from various parts of Mexico had never heard of it!  "Authentic or not, it always disappears at potlucks and picnics. For salad- Toss together: 6 c more or less baby lettuces or romaine 1/2 c toasted pine nuts 1/2 c gold raisins 1 small pear, sliced thin 2 oranges peeled and segmented (valencia or navel are best, in a pinch a can of mandarins,drained, works) Add the following dressing just before serving: Whisk to combine: 1/8 c red wine vinegar 1/8 c fresh orange juice (from concentrate works,too) 1 T fresh lime juice (lemon is ok) 1/2 T Dijon mustard 1 T agave Then add: 1/4 c olive oil salt and pepper Shake well.

This is similar to a tomato caprese salad. Since Swedish feta isn't imported, we use the Greek feta or fresh goat cheese from the Saturday market. Combine in a bowl: 1/4 lb feta cheese cubed or crumbled 1/3 c olive oil 1/8 c white wine vinegar 1 clove garlic, minced 1 large ripe tomato, cubed 1 T fresh basil, torn or 3/4 T dry 1/2 T fresh oregano or 1 t dry 1 t salt pinch of freshly ground pepper Blend gently and serve alone or on top of lettuce.

This is a potato salad without mayo. Hooray! I found another one. There must be others who do not prefer the typical version. This is out of season but there is no reason potato salad has to only be eaten al fresco. The original recipe calls for Pastis which adds a licorice flavor (and alcohol), if you want you can use the anise seed but it will taste great without it. Bring to a boil in salted, cold water: 1 1/2 lbs small red potatoes halved/quartered to same size While waiting, blanch - by dipping in salted, boiling water about 3 minutes until bright green: 1/4 lb haricots verts (extra thin green beans), trimmed Submerge in cold water immediately to stop cooking and pat dry. Cut in half if they are long. In large serving bowl, combine the beans with: 1/2 red onion, chopped 1/2 c flat leaf parsley, chopped 1 T fresh thyme 1/2 c black olives, chopped - optional Drain the potatoes when tender and add to this salad. Toss all and toss to coat with the vinaigrette. Refrigerate fo...

I think I like this because its something I wouldn't have thought to put together, and its a nice change from the typical green salad.   On a bed of lettuce , romaine is a good choice to hold up with the grapes  add: red and green grapes,  cut in half finely sliced red onion   a few capers (yes, really)  salt and pepper   Drizzle with olive oil and vinegar   Serve with a cheese like Havarti Recipe from Tina Nordstrom

Haha! But it really tastes like strawberry lemonade. This is a variation of the Frico salad getting its own entry because I loved how the taste changed with the addition of strawberries. I didn't serve it with any cheese but feel free to experiment about what tastes good with this citrus dressing, my new favorite as it tastes so light, not too sweet and so easy to make. Toss together a salad of whatever size you need: baby spinach thinly sliced cucumbers thinly sliced red onions sliced fresh strawberries and maybe something else you have... Dressing- same as for Frico salad but without any orange zest (but only because I didn't have an orange in the refrigerator today, so I used frozen OJ concentrate). Shake together zest of 1/2 a lemon juice of 1/2 a lemon 1 T orange juice or concentrate 1 t honey or agave 2-3 T olive oil salt to taste Shake well and drizzle lightly over salad.

This is an easy and fun way to make salad look "fancy" Grate about 1/4 c fresh Parmesan or Asiago should work too. onto a Silpat or nonstick cookie sheet. Tap out flat and evenly. Put it into 375 degree oven for about 5 minutes until golden and melted. Remove promptly and as soon as you can handle them quickly place onto inverted cupcake pan. Press cheese down around cup so that when it cools, each takes the cup shape. Serve salad in each formed cup. Salad- baby spinach thinly sliced red onion toasted, slivered almonds orange segments Place inside and spilling out of a frico. Dressing- Shake together zest of 1/2 a lemon juice of 1/2 a lemon zest of 1/2 orange 1 T orange juice 1 t honey or agave 2-3 T olive oil salt to taste Shake well and drizzle lightly over salad in fricos. This is from Giada

This is a colorful quick and fresh chicken salad or side. Season 1 chicken breast with salt pepper paprika Sear each side 3-4 minutes in hot skillet. Remove and cut into bite size pieces. Toss with lettuce shredded or thinly sliced carrots shredded or thinly sliced zucchini thinly sliced colored bell pepper thinly sliced red onion a handful of crumbled bleu or feta cheese , or whatever... Serve with lemon dressing Lemon dressing Mix well: 3 T olive oil 2 t lemon zest 1/3 t lemon juice 2 t finely chopped shallots salt and pepper

Side, salad, or garnish on sandwiches Perfect on a hot day or with hot, spicy food. 2 8" cucumbers, sliced very thin (European if possible - less seeds and more flavor) Arrange them in a shallow glass dish and sprinkle with salt. Place another dish on top to press out water over a couple of hours. Drain the cucumbers and dry by patting with a thin tea towel. Place cucumbers in glass jar. Create brine by combining : 1/2 c white vinegar  1/4 c  lemon juice  1 T sugar to taste 1 t of salt 1/4 t white pepper Pour over cucumbers Sprinkle the top with 4 T chopped fresh dill Serve or refrigerate until serving, (which I prefer). Substitute cilantro for a different version.  

Toss together: 12 oz shaped pasta, like Penne, cooked 2 c tomato chunks 1 med cucumber, thinly sliced 1/4-1/2 red onion, thinly sliced 1/2 - 1 c black olives, pitted & halved 1/2 - 1 c feta You could add some shredded cooked chicken or chopped romaine lettuce, also. Pour on as much dressing as you like- Whisk together: 1/2 c olive oil 1/2 c lemon juice 2 T fresh basil, torn or 2 t dry (opt) 2T fresh oregano, torn or 2 T dry OR dill 4- 6 cloves garlic, minced 1/4 t each salt and pepper Serve cold and refrigerate a while before eating if possible to let the flavors out.

Prepare dressing by mixing:  zest of 1/2 a lemon  juice of 1/2 a lemon   zest of 1/2 an orange   juice of 1/2 an orange (1 T )   1 t honey or agave   2-3 T canola oil   pinch of salt   Shake well and serve on a salad of  baby spinach   toasted slivered almonds   thinly sliced red onion  orange segments There will be leftover dressing. Refrigerate, use as a marinade on some chicken or let come to room temperature so the oil is ready to mix for use as a dressing again. This is from Giada

Tastes great with honey lime chicken... Place in bowl: 1 tomato, 'chunked' 1/4 or so cucumber, sliced thick a bit of red onion, thinly sliced 1/4 to 1/2 colored bell pepper, thinly sliced 1 T cilantro or flat leaf parsley, chopped 1/4 to 1/2 avocado, 'chunked' Whisk together: juice of 1 lime 2 T olive oil salt and pepper And pour into bowl and toss. OR use unused leftover marinade from honey lime chicken Add some hot sauce or chiles if some heat is desired...

This tastes good on a Romaine salad with thin apple slices, feta and nuts. Whisk together: 1/2 c red or white wine vinegar 2 t balsamic vinegar 1 t sugar 1/2 t honey 1/2 t mustard 1/2 t salt 1/2 t vanilla Then whisk in: 2/3 c canola oil

This tastes great on a spinach salad with pears, thin sweet onions and pine nuts. Whisk together: 1/4 c raspberry vinegar 1 T packed brown sugar 2 t poppy seeds 1/2 t Worcestershire sauce 1 clove garlic 1/2 t salt almost 1/4 t pepper Then whisk in: 1/2 c ev olive oil If you refrigerate it, let it come to room temperature to mix again.

This recipe is very flexible, just a framework of amounts. Use whatever fruit is available. In bowl, combine: 2 1/2 T agave or honey 1/2 t lemon or lime juice 1/4-1/2 t poppy seeds Then pour over fruit: 1 firm banana, sliced 1 c fresh blueberries 1 c fresh raspberries 1 c fresh strawberries, sliced If you want a creamier salad, add some vanilla yogurt.