Autumn Harvest Salad

Autumn Harvest Salad

Delicious Autumnal Flavors!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 25 minutes

Ingredients 

3 cups butternut squash, cubed

4+ servings field greens

2 cups cucumbers, diced

1/2 cup dried cranberries

1/2 cup almond slices

1/2 cup dried pumpkin seeds

1/2 cup sunflower seeds

1 cup feta cheese, diced

2 cups fresh blackberries 

1/2 cup red onion, sliced thin

1 cup cook quinoa 

olive oil

salt

pepper

 

1 cup favorite Vinaigrette  

Cooking Tools

Sheet pan

Large salad bowl

Directions

Preheat oven to 400 degrees F.  Place diced butternut squash on sheet pan and drizzle with olive oil and coat squash, salt & pepper, bake for 25 minutes. Cook quinoa according to box directions. Cool both the squash and quinoa before adding to the salad.  Mix all the salad ingredients in a large salad bowl and toss with your favorite vinaigrette, serve immediately.

Serves 4

Tabbouleh

Tebbouleh

Such A Flavorful Healthy Salad

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: No cooking required

Ingredients 

1 cup Bulghur Wheat (cooked ahead) chilled

1 cup fresh Italian parsley, minced

1 cup scallions, minced

1 cup fresh mint, minced

1 cup seedless cucumbers, diced

2 cups assorted tomatoes, diced

juice of 1 lemon

zest of 1 lemon

2 cloves garlic, pressed or finely minced

3/4 cup EVOO

salt

pepper

Cooking Tools

Medium Mixing Bowl 

Directions 

Precook Bulghur wheat according to product directions & chill.  Place all ingredients in a mixing bowl and toss, adjust seasoning to taste. Refrigerate a few hours before serving.

Serves 4

 

 

Roasted Beets

 Roasted Beets

With A Garlic Yogurt Spread!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients

6 assorted beets, medium size

1 cup plain Greek Yogurt 

2 cloves garlic, pressed or finely minced 

1 tsp fresh chives, minced

juice of half a lemon

zest from half a lemon

1 tsp Shawarma seasoning blend

olive oil

white Balsamic glaze

crusty Italian bread

salt

Cooking Tools

Parchment lined sheet pan

Foil

Small mixing bowl

Directions

Preheat oven to 375 Degrees F. Clean and trim beets and wrap in foil, no need to remove the skin.  Bake in oven for 1 hour, remove from oven and let cool enough to handle the beets. Remove from foil and use a paper towel to remove the skin from the beets and discard skin. Cut beets into bite size chunks.  While the beets are cooking in the oven, in a small mixing bowl, add; yogurt, garlic, lemon juice, lemon zest, Shawarma seasoning, salt (if needed).  Blend the yogurt mixture well and refrigerate until needed. Place yogurt spread on a serving platter, top with the roasted beets then drizzle with olive oil, and White Balsamic glaze. Garnish with the minced chives and serve with warm crusty bread.

Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Caesar Salad

Caesar Salad

A True Classic, Made Fresh Makes All The Difference!

Difficulty:  Easy

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients 

3 large whole Romaine, chopped, rinsed & dried 

5 anchovies fillet packed in oil, drained

3 cloves garlic, garlic pressed

2 tbsp fresh lemon juice

1 egg yolk (optional )

1 tsp Dijon mustard

1/2 cup+ olive oil

2 tbsp fresh grated Parmesan cheese

1 cup Parmesan shavings

salt

pepper

Cooking Tools

Large Salad Bowl 

Directions

Place anchovies, garlic and pinch of salt in bottom of large salad bowl and using a fork, break down anchovies until smooth.  Add in egg yolk, lemon juice, mustard and whisk until smooth.  Drizzle in olive oil and whisk until well incorporated. Fold in Parmesan cheese and fresh black pepper. Right before serving, toss chopped Romaine lettuce, parmesan shavings and top with Homemade Croutons. Cook's Notes: You can make dressing ahead of time, refrigerate dressing.

Croutons 

Ingredients

Crusty White bread, cubed

3 tbsp olive oil

Cooking Tools

Sheet pan

Directions 

Preheat oven to 350 Degrees F. Toss bread and olive oil until well coated on sheet pan and bake for 15 minutes.  Cool off before adding to salad.

 

Kale & Spinach Salad With Grilled Salmon

Kale & Spinach Salad With Grilled Salmon

The Agave Vinaigrette Makes It So Tasty!

Ingredients

1 bag of baby kale

1 bag of baby spinach

12 mint leaves, chiffonade

12 Brussel sprouts, halved/steamed

2 sweet potatoes, peeled/cubed/cooked

1 cup dried cranberries

1 cup almond slices

4 6oz salmon filet (skinless)

olive oil

Cooking Tools

Grilling pan

Large mixing bowl

Large nonstick pan 

Directions

Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.

Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.

Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.

Serves 4

Agave Vinaigrette

Ingredients

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup agave syrup

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/2 tsp Herb De Provence

1 tsp whole grain mustard

Cooking Tools

Mason jar

Directions

Place all ingredients in the jar, place lid and shake.

 

Chicken Orzo Pasta Salad

Chicken Orzo Pasta Salad

This Will Please A Crowd!

Difficulty: Easy

Prep Time: 6+ hours

Cooking Time: 15 minutes

Ingredients

1 box orzo pasta

3 grilled chicken breast, (cooked) sliced thin

1 bag fresh baby spinach, ready to use.

1 red onion, sliced thin

1 container Campari tomatoes, halved or quartered

1/2 cup Pignoli nuts

2 cups Parmesan cheese shavings

1/2 cup capers

1 jar Marzetti Poppy Seed Salad dressing

1/2 cup sliced green onions

1/2 cup EVOO

zest of 1 lemon

juice of 1 lemon

salt

pepper

Cooking Tools

Large pot

Large mixing bowl

Directions

Cook pasta in boiling salted water according to directions.  The last 5 minutes of cooking the pasta, add;  sliced red onions and drain. In a large mixing bowl, add; spinach and the drained hot pasta & onions on top of the spinach. Mix pasta and spinach until spinach starts to wilt from the heat.  Add and mix in salad dressing, lemon zest, lemon juice, EVOO, capers and pine nuts. Set aside until the pasta cools to room temperature. Add; chicken, tomatoes, green onions, Parmesan cheese shavings. Salt and pepper to taste.   Refrigerate about 6 hours + to overnight.

Serves 6-8

 

Wild Rice Salad

Wild Rice Salad

Made With Leftover Wild Rice!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required

Ingredients

4-5 cups cooked wild rice, chilled

1  1/2 cups grape tomatoes, halved

1 cup seedless cucumbers, diced

1/4 cup pomegranate seeds

1/4 cup pignoli nuts

1/2 cup golden raisins

1/4 cup red onions, sliced thin

handful of Arugula

splash of red wine vinegar

drizzle of olive oil

salt

pepper

Cooking Tools

Salad bowl

Directions
Place all ingredients in the salad bowl and toss, season to taste. Cook's Note: I made this with leftover wild rice cooked in chicken stock, but can be cooked with vegetable stock to keep it Vegan.
Serves 4

 

 

 

Burrata & Tomatoes with EVOO

 Burrata & Tomatoes With EVOO

A Lovely Starter Of Creamy Cheese And Fresh Tomatoes!

Difficulty: Easy

Prep Time:15 minutes

Cooking Time: No cooking required

Ingredients

1 loaf Italian bread

1 large Burrata cheese

2 cups cherry & grape tomatoes, sliced

1/4 cup EVOO

4-5 basil leaves, minced

salt

pepper

Cooking Tools

Small mixing bowl

Directions
Place Burrata on a serving platter and slice open, in a mixing bowl add; sliced tomatoes, olive oil, basil, salt & pepper and mix. Place tomatoes and juices around Burrata cheese. Serve with hot crusty bread.
Serves 2

 

Egg Salad Cups

Egg Salad Cups

How Cute Are These To Serve Up!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: 20 minutes

Ingredients

4 sliced bread

5 eggs, hard boiled

2 tbsp mayonnaise

1 tsp grain mustard

2 tbsp minced celery

2 tbsp minced onion

1 tsp Mirin

pinch of celery seed

pinch of Harrissa

butter

olive oil for drizzle

minced parsley for garnish

salt

pepper

Cooking Tools

Small pot

Small mixing bowl

Muffin pan

 

Directions

Preheat oven to 350 degrees F. Butter one side of bread and place bread in muffin pan shaped like a cup. Bake in oven for 15 minutes, remove and cool bread cups. Cook eggs, chill and peel. Chop or slice boiled eggs, can leave some slices for garnish on top. Place chopped eggs in mixing bowl and add; mayonnaise, mustard, celery, onion, mirin, celery seed, Harrissa, salt & pepper.  Blend well and place egg salad into bread cups.  garish with egg slices, minced parsley, fresh pepper, Harrissa,then just a small drizzle of olive oil.

Serves 4

 

Pear & Gorgonzola Salad

 Pear & Gorgonzola Salad

What A Beautiful Way To Present Simple Ingredients!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required

Ingredients

4 ripe pears with stem

2 cups Arugula, trimmed

1 cup Clover Sprouts

1/2 cup caramelized walnuts

3/4 cup Gorgonzola cheese

olive oil

balsamic glaze (bottled)

1/2 lemon

4 skewers (optional)

Cooking Tools

Serving platter

Directions

Clean and dry ripe but no too soft pears.  Cut two slices, creating (3) parts, rub the half lemon on the cut layers of the pear to prevent browning. Layer the two middle sections with the the trimmed Arugula, Clover sprouts, cheese and the walnuts.  Use the skewers down the center to hold in place if needed. Drizzle with olive oil and balsamic glaze.

Serves 4

 

Crab & Avocado Stack

Crab & Avocado Stack
Simple And Healthy Made Easy

Ingredients

1 cup Jumbo Lump Crab, cooked

1 avocado, sliced

1 mango, small dice

1 shallot, small dice

1 cup jarred roasted red peppers, diced

salt

soy sauce 

Cooking Tools

Ring molds

Small mixing bowl

Mandoline slicer 

Directions

In a small mixing bowl, add; diced mangoes, shallots and a pinch of salt. Place rings on serving dish. Slice avocado on a mandolin for thin slices, add to the bottom of ring mold. Next add the lump crab meat evenly, gently press down evenly. Add a layer of diced roasted red peppers, press evenly.  The last layer is the diced mango and shallots. Place dish in refrigerator for 1 hour to chill and set in place.  Before serving, gently lift the ring mold and serve the salad with some soy sauce.

Serves 2

Warm Winter Salad

Warm Winter Salad

Not All Salads Are Equal, This Is One Of My Favorites!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: No cooking required

Ingredients

4 cups baby spinach leaves

1 cup roasted red beets, diced

1 small shallot, sliced thin

4 pitted dates, sliced

herb goat cheese, chunks

1/4 cup honey roasted walnuts

1 small apple, sliced thin

Marzetti poppy seed dressing, warmed https://marzetti.com/products/poppyseed-salad-dressing/

Cooking Tools

Medium mixing bowl

Directions
Dress spinach leaves with warm (not hot, or the spinach will wilt) Poppy seed dressing in a mixing bowl right before serving. Place dressed spinach in serving bowls and layer the rest of the ingredients on top.
Serves 2 

Warming up salad dressing adds another flavor profile to your salad!

 

Caprese Salad

Caprese Salad
Simple, Rustic and Sublime!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

4 Roma Tomatoes, sliced

1 large fresh mozzarella, sliced

5-7 fresh basil leaves

extra virgin olive oil

Balsamic vinegar

salt

pepper

Cooking Tools

Platter 

Directions

Layer slices of tomatoes and mozzarella, add fresh basil leaves. salt, pepper and drizzle with olive oil and Balsamic vinegar.  Serve immediately.

Serves 2-4

Amarone Poached Pears

Amarone Poached Pears
Warm Hints Of Spices Infused In The Pears!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Cooling Time: 24 hours

Ingredients

3-4 Bartlett Pears, peeled (stem on)

1 bottle Amarone wine 

1 cinnamon stick

1/2 cup sugar

1 vanilla bean, split

4-5 cardamon, cracked

Cooking Tools

Small deep saucepan

Small plate  

Directions
Pour wine, sugar, cinnamon stick, vanilla bean and Cardamon in a saucepan and bring to a simmer.  Add in pears whole and simmer for about 10-12 minutes. Set aside and place a plate small enough to fit inside saucepan to submerge pears in the wine mixture.  Once liquid come to room temperature, cove and refrigerate pears for 24 hours.  Check pear once in a while to flip so wine absorbs evenly. Drain pears from liquid and use in salads or use in desserts!
Yields 3-4