Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Wednesday, August 15, 2012

Seared Tuna Nicoise Salad

Today is a big day in the food world. As I'm sure you all know, today would have been Julia Child's 100th birthday! Julia has influenced many a chef, cookbook author, home cook, and food blogger. Some people remember growing up watching her on TV. My own experiences with Julia Child came later in life when I really started becoming interested in learning to cook.



When I was notified about joining the JC100 bloggers (you can find them on Twitter, Pinterest, and Tumblr too)  in preparing famous Julia Child recipes leading up to her 100th birthday, I was really excited to participate. Then life/work/summer got in the way. Every week I'd read the email with the new recipe and be shocked that another week had passed and I hadn't made any of the recipes yet.



So last weekend, I set out to make one of the JC100 recipes to post today in honor of Julia's birthday. While you all know, I generally lean towards desserts, this time, my decision was based on what I had in the house.

See, Hubby has been traveling a LOT for work. As in, gone for two weeks at a time. While living the "single" life can be fun, one of the hardest things has been eating all the CSA veggies by myself. When I look in the fridge, I see a bunch of delicious farm-fresh vegetables that I don't want to go to waste. The upside is that I'm eating vegetarian a lot which I really enjoy.



So when I saw the recipe for Nicoise salad, I knew it would be a great opportunity to use up some of that precious produce. Last week's CSA box came with red potatoes, purple green beans (which turned green when I blanched them), orange cherry tomatoes, and some red lettuce. The only thing missing was the eggs and the seafood!



While I was at the store, tuna steaks were on sale and seared tuna is much more appealing to me than canned tuna. Since I don't like olives or capers, I left those out of my salad.

There's no way this salad could have been bad. I mean, seared tuna? Delicious. Farm fresh produce? Amazing. Hard boiled eggs? Tasty on anything. And anchovies? Perfectly salty. So thanks Julia for this salad and for everything you have done for the cooking world.

One Year Ago: Cinnamon Rolls
Two Years Ago: Homemade Vanilla Extract and Family Favorites Cookbook
Three Years Ago: Boston Cupcake Crawl and Breakfast Pizza
Four Years Ago: Bacon Wrapped, Goat Cheese and Almond Stuffed Dates


Tuesday, July 3, 2012

Grilled Chicken Salad with Mango Salsa

Summer is in full swing - and it's a HOT one this year. Most of the country is experiencing record breaking temperatures already! (My thoughts go out to all those families who have lost power during this heat wave. I cannot imagine what that must be like - I hope everyone stays safe until the power can be restored). To beat the heat, we've been doing everything we can to avoid using the oven to cook dinner. This means a lot of salads made up of some of the freshly picked lettuce, spinach, and kale from our weekly CSA share.



To learn more about this Grilled Chicken Salad with Mango Salsa, head over to Cooking New England for the full post and recipe.



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Tuesday, June 12, 2012

Edamame Avocado Salad

It's finally time for our CSA to start up again! I cannot tell you guys how excited I am about it! Hubby and I really enjoyed the challenge of eating all that fresh produce in one week before the next box arrived. One of the vegetables that we got during the first few weeks and months of the CSA last year was radishes.



Growing up I never liked radishes. I remember my dad growing them in his garden and eating them raw with a little bit of salt. I tasted one once and didn't like it at all. When we got our first batch of radishes in our CSA, I was determined to find a way to enjoy them. It turns out I like radishes in things (like salads or sandwiches). They provide a great crunch and a bit of spice.



I increased the amount of radishes in this Edamame Avocado Salad and when I make it again, I'll increase it even more. I really enjoyed the difference in texture they provided in this amazing salad. I brought this to the first cookout of the year and everyone enjoyed it. I espcially enjoyed that it came together in a matter of minutes.

Tuesday, June 5, 2012

Spinach-Strawberry Salad

Summer has arrived here on the East Coast in full force. And that means those sweet ruby gems that are the strawberry are in season and ready to be enjoyed! Strawberry picking is one of my favorite summertime activities. There are only a few weekends in late May and June that you can pick strawberries around here. It's definitely worth the effort to make time during one of those weekends to go pick your own berries.



To learn more about this Spinach-Strawberry Salad, head over to Cooking New England for the full post and recipe.



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Wednesday, March 7, 2012

Roasted Vegetable and Spinach Salad

Hubby and I eat a lot of salads. We have to with all the baked goods in the house! I made this salad for the first time when we had friends over for dinner.



We all agreed that the pomegranate dressing was amazing. Unfortunately for me, this salad doesn't keep well due to the spinach and the dressing. If you package the salad with the pom arils and dressing in a separate container, it will travel in your lunch bag just fine though.



I love that this salad serves as a salad and a side. You can adjust the amount of vegetables you throw in depending on how many people you're going to be serving and what you like or have on hand.



One Year Ago: Sweet, Salty, Chewy, and Crunchy Brownies

Thursday, March 1, 2012

Colorful Shrimp and Quinoa Salad

I've mentioned this before, but I'll say it again. Hubby spoils me. He packs my lunch every morning before work while I'm getting ready. It works out well since we ride to work together. So every morning, he packs me all sorts of healthy snacks to keep me full throughout the day.



I love eating salads for lunch. I usually go with this Massaged Kale Salad with Pear and Pumpkin Seeds. But sometimes I like to mix things up. I was browsing foodgawker and this recipe caught my eye. Lucky for me, we had all of the ingredients on hand!



This Colorful Shrimp and Quinoa Salad kept well in the fridge and did a good job of keeping me full in to the afternoon. I loved the punch of sweetness provided by the pomegranate arils.



One Year Ago: Short Rib Ragu
Three Years Ago: Chicken Sausage, Spinach, Tomato and Goat Cheese Quiche


Friday, February 10, 2012

Warm Chickpea, Mushroom, and Brussels Sprouts Salad

Hubby and I LOVE brussels sprouts. When they're roasted, they are my favorite vegetable. We probably eat roasted brussels at least once a week. Sometimes more like three times a week. They're just SO GOOD. And I'm proud to say that I introduced them to my family and now my 17 year old sister makes them at home for dinner.



As much as I love roasted brussels, I also like to mix things up sometimes. I made this recipe for the first time as an excuse to try that Cardamom Candied Bacon. Let me tell you, we've been mixing this Warm Chickpea, Mushroom, and Brussels Sprouts Salad pretty often since that first time.



If I don't have candied bacon, I just use regular old bacon. I honestly couldn't notice a difference when the bacon wasn't candied. The hardest part of this recipe is just slicing the brussels. Luckily, Hubby enjoys this dish so much, he offers to slice the brussels for me while I cook the bacon. This salad is great fresh off the stove and it also reheats well and is a perfect addition to a packed lunch from home.



Two Years Ago: Mixed Berry and Cream Cheese Filled King Cake
Three Years Ago: Crockpot Red Curry Chicken with Butternut Squash


Tuesday, January 10, 2012

Broccoli and Fruit Salad

It's that time of year where everyone is eating healthy to keep up with their resolutions. I wasn't planning to jump on the bandwagon, but when I saw this recipe the other day, I had to make it. It was so colorful and chock full of some of my favorite fruits.



Even when I was mixing it together, I figured I wouldn't even share it with you guys. I mean, this is a baking blog. I'm not really known for posting healthy recipes on here. But once I put it into the the bowl, it was so beautiful I just had to take a picture of it. And after that first bite, I knew I had to share it with you guys. It's delicious.



I have a feeling I'll be eating this salad year-round. I went heavy on the ingredients I love and lighter on the ones I'm not crazy about.



Tuesday, December 6, 2011

Massaged Kale Salad with Pear and Pumpkin Seeds

Have you guys tried massaged kale salads yet? Just over a year ago, I made my first one. It was the first time I had ever even eaten kale. Since that first massaged kale salad, we've been eating them a LOT. You can throw almost anything in a kale salad and it's going to be good. And the best part is that once the kale salad is dressed, it doesn't get all soggy and nasty like a dressed lettuce salad.



This massaged kale salad with pear and pumpkin seeds has been packed in my lunch box regularly for the past couple of weeks. I get a big bag of kale on Sunday and whip out 5 salads, one for each day of the week. I love the crunch from the pear and the subtle aroma of the nutmeg in the salad. (Also, I prefer to use red pears, but when I just put pears on the list, Hubby grabbed the ones in the photos. Any kind of pear will work here)

One Year Ago: Pumpkin Cranberry Pecan Upside Down Cake
Two Years Ago: Thanksgiving Two-Fer Bars
Three Years Ago: Outrageous Oreo Crunch Brownies and Peanut Butter Sandwich Cookies
Four Years Ago: Potato Pancakes with Cran-Applesauce and Potato Bread (my FIRST time using yeast!)


Wednesday, September 21, 2011

Watermelon Arugula Goat Cheese Salad

Summer is *almost* over. Although the weather here in Boston has been screaming fall this week... This makes me very sad. I do feel like I had a great summer, and I do love fall, but I'm not ready to think about what that means is coming next. Winter. Blech. Last winter was brutal, and I'm just not ready for it. Hubby, on the other hand, can't wait to bust out his snowboard...



As I'm clinging to these last few days and hours of summer, I've been eating as much summer produce as possible. This salad is a simple way to highlight some delicious watermelon. The peppery arugula and salty goat cheese provide a great contrast to the sweet juicy watermelon.



I didn't actually follow a recipe here, I just threw things together.

One Year Ago: Raw Summer Vegetable Pasta and Ten Baking Tips from a Professional Baker
Three Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna


Tuesday, September 6, 2011

Tomato and Peach Salad with Mint

As I mentioned before, I've been obsessed with tomatoes this summer. We're getting a few pounds of them every week in our CSA box which has been AWESOME. I saw this recipe and thought it would be a fun way to use some of them up.



This salad is like a fun sweetened up, dairy free version of a caprese salad. The mint and balsalmic really compliment the flavors of the tomatoes and peaches.



One Year Ago: Fig, Goat Cheese, and Caramelized Onion Crostini
Two Years Ago: Shrimp with Cilantro Pesto
Four Years Ago: Spice Cupcakes with Cream Cheese Frosting


Monday, August 15, 2011

Egg, Avocado, Apple Salad

Have you guys heard of Secret Recipe Club? I have been participating for the last few months and it's been a great way for me to find new blogs and try new recipes. It's been a ton of fun and I highly recommend joining if you haven't already.



This month, I was happy to find I was paired with another blogger I had never heard of - From Arepas to Zwetschgen! I searched through the various posts and saw tons of great salad and sandwich recipes. I chose this recipe because we had some delicious lettuce, red onion, and cherry tomatoes in our CSA box last week.



This salad was amazingly delicious and filling. The pecans gave a nice crunch to the salad and the avocado and hard boiled egg gave the salad some heft and creaminess. I dressed the salad with some olive oil and balsalmic vinegar. Hubby commented that this salad would be great with some grilled chicken on top as well.



One Year Ago: Blueberry Rhubarb Pie, Caramelized Onions, Homemade Hamburger Buns, and Salmon Burgers 
Two Years Ago: Rhubarb Raspberry Jame and Peanut Butter Brownies 
Three Years Ago: Panzanella

Wednesday, July 6, 2011

Summer Shrimp Salad

Summertime is all about fresh produce in my mind. Everything just tastes better when it's freshly picked and you're eating it on a warm sunny afternoon. Hubby and I have been eating this salad for weeks now. We make a big batch on Sunday night and it feeds us both for 3 days worth of lunches.

 

Neither of us have gotten sick of it yet, because we tend to tweak it based on what looks good at the store that week and what we have on hand. In general the flavors and textures are all the same but one week we had a half of a can of leftover black beans in the fridge. We threw those into the salad and it was still amazing. One week we subbed cilantro for the mint. It definitely gave the salad a different spin, but it was still amazing. One week I threw in some pumpkin seeds as well.

 

One of the best things about this salad is that it encouraged me to try a new food. Radishes. Growing up, my dad always had them in our garden, but I never liked them (not even sure if I had ever tried them). I took my first bite of a sliced radish a couple weeks ago and found out that I like them! Hooray for trying new things!

 

Now I have to tell you about this recipe. The original recipe is pretty complicated for a salad. Well, maybe not complicated, but definitely involved. Hubby and I have streamlined this process by taking a few short cuts. The major one being that we buy pre-cooked shrimp. Does the salad taste better when you cook the shrimp after marinating it? Yes. But is it a noticeable difference for the amount of time it takes? No.

 

The other major change that I made was the addition of quinoa. It's just so hearty and good for you, that it really helps keep you full all afternoon after eating this salad. I'm printing the recipe how we make the salad below. Be sure to click through to get the original recipe if you're interested. I also cut the oil out of the dressing to cut some calories. Feel free to through some olive oil in with the other dressing ingredients if you'd like, but we really don't miss it.

 

One Year Ago: Pita Bread 
Three Years Ago: Layered Cookie Cake and Monster Cookies

Thursday, May 12, 2011

Mustard Chicken Salad

When Megan and I get together to bake, it's an all day affair. Making three recipes takes some time when you only have one oven. Especially if there's a yeast bread that has to rise. So we carefully plan out our day so that everything gets done efficiently.

 

We also plan a break for lunch at some point. That's where this salad came in. The last time we baked together was at my house, and I wanted something that was light but filling and would be easy to throw together ahead of time. This salad fit all of those requirements.

 

I cooked and cut the chicken and veggies before Megan came over. Then I had Hubby mix the dressing ingredients. I tossed the dressing on the chicken and veggies and plated it on top of a bed of mixed greens. The addition of tomatoes and broccoli make this chicken salad the kind that can be served as lunch without being smooshed between to slices of bread. It's great.

One Year Ago: Dipped Oreo Pops and Oreo Cheesecake Cupcakes 
Two Years Ago: Brownie Pops

Monday, August 30, 2010

Massaged Kale Salad

One of the shows that I enjoy watching is Next Food Network Star. I thought they sent Brad home too early, and I was really starting to like Tom towards the end. I wasn't surprised when Aarti won because I had seen it on Food Network Humor that FoodNetwork.com had leaked the winner. I decided to watch Aarti's first episode to see how it went. When I saw her make this massaged kale salad, I was intrigued. And, since kale is something I've never made at home, this recipe would help me get something done off my 30 by 30 list.

 

I'm sure I've had kale in entrees when eating out, but like I said, I have definitely never bought it or done anything with it at home. I grabbed a big bunch at the farmers market and gave this recipe a shot. Hubby said that his mom used to make kale when he was young and he never liked it, so he was a bit apprehensive about trying this salad.

 

I'm sure you're wondering how it was? It was delicious! Hubby said it was the best kale he'd ever had. The kale had a great flavor. It reminded me of a really hearty spinach flavor. The lemony vinagrette and the mango chunks provide a great brightness and sweetness to the salad.

 

AND, the best thing about this salad is that it keeps in the fridge! We had it the first night as a side dish with some Peppery Lemon Brown Sugar Salmon and the next day we both had some in our lunches. It didn't get super soggy like a dressed lettuce salad would.

Monday, August 2, 2010

Watermelon Cucumber Salad

Hubby and I love throwing together simple salads in the summertime. When I saw this watermelon cucumber salad in my Food Network magazine, I knew this would make a perfect side dish. It's so easy to throw together and has such a refreshing taste.

 

The goat cheese provides a nice saltiness that compliments the sweetness from the fresh watermelon. And I love the hint of mint in the salad!

 

If you are going to make this (and I definitely recommend that you do!), you should serve it the day you make it. The watermelon and cucumbers give off a lot of water and make it really runny the next day. It still tastes delicious, it's just a bit watery. Be sure to pat the the watermelon and cucumbers as dry as you can prior to mixing into the salad.

 

Two Years Ago: Bacon Wrapped, Goat Cheese and Almond Stuffed Dates

Tuesday, June 1, 2010

Spinach and Strawberry Salad













After the baked deliciousness of yesterday, today I've got a healthy savory way to use up fresh strawberries. Feel free to customize this recipe based on what you have on hand and what you enjoy. I actually really like to add some crumbled goat cheese to this salad, but didn't have any on hand the other day when I took the pictures...

 

As with all salad recipes, the quantities listed below are just what I used the other day when I was measuring the ingredients out. Usually, I just throw a bunch of things together in a bowl and call it a day.

 


Two Years Ago: Goat Cheese and Spinach Turkey Burgers

Check out my entire week of Strawberry recipes here.

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