Roasted Pear and Creamy Blue Cheese Salad

Roasted Pear and Creamy Blue Cheese Salad

Roasted Pear and Creamy Blue Cheese Salad Ingredients:

4 cups arugula, washed and dried
4 oz. creamy blue cheese, like Saint Agur French Triple Cream, divided into small chunks
2 ripe red or green pears, cored and cut into equal-size wedges
2 T. olive oil
salt and pepper, to taste
1 cup balsamic vinegar
3 T. really good extra virgin olive oil

To serve: sea salt and fresh-cracked black pepper, if desired

Roasted Pear and Creamy Blue Cheese Salad Directions:

Preheat oven to 375.

Line a baking sheet with parchment paper or aluminum foil (or spray with non-stick cooking spray). Arrange pear slices on sheet, leaving space in between to prevent overcrowding. Lightly brush each pear slice with olive oil and sprinkle with salt and pepper.

Place in the oven and roast for approximately 20 minutes. Remove from oven and flip each pear slice. Return to oven and continue roasting until evenly browned and soft, approximately 10 – 15 minutes. (Keep an eye on them the first time you make them as oven roasting times will vary).
Remove from oven and allow to cool slightly.

Meanwhile, add 1 cup of balsamic vinegar to a small sauce pan over medium-high heat. Stir frequently until the liquid begins to boil. Reduce heat to simmer and continue stirring until liquid is reduced to 1/3 of its original volume. Liquid will become thick and syrupy when it is ready.

To serve, divide arugula, roasted pear slices and blue cheese between 4 plates. Drizzle with balsamic glaze and extra virgin olive oil and serve immediately with fresh-cracked black pepper and sea salt, if desired.

This Roasted Pear and Creamy Blue Cheese Salad recipe serves 4.

Greek Salad

Greek Salad

Greek Salad Ingredients:

Greek Dressing:

¼ c. red wine vinegar
2 t. dried oregano
2. T. fresh basil, finely chopped
1 clove fresh garlic, peeled and finely minced
2 t. red onion, finely minced
1 T. Dijon mustard
½ c. extra virgin olive oil
salt and pepper, to taste

Salad Ingredients:

2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces
4 oz. feta cheese, cut into small, uniformly sized pieces
8 oz can black olives, drained and roughly chopped
1 pint grape tomatoes, washed and cut in half lengthwise
1 large cucumber, peeled and sliced, then cut into quarters
¼ red onion, finely chopped

Garnish (optional):
additional dried oregano.

Greek Salad Directions:

Add red onion to a small glass bowl and barely cover with a mixture of equal parts water and red wine vinegar. Set aside.

In another small non-reactive bowl, combine vinegar, oregano, basil, garlic, red onion, and mustard. Slowly whisk in olive oil until the mixture is emulsified. Season with salt and pepper, to taste. Set aside.

Add prepared Romaine lettuce to a large oval serving bowl. Starting in the center, add the feta cheese to form a row. On each side of the feta, add a row of chopped black olives. Then add two rows of sliced grape tomatoes on the other side of the black olives. Finish by filling in the far end with the sliced cucumbers.

Once all ingredients are in place, drain the red onions and gently pat dry. Then carefully arrange them in a thin row on either side of the feta cheese. You want to wait until the end to add the onion to give them time to soak and to prevent them from falling down between the larger toppings and getting lost.

If desired, sprinkle the top with additional dried oregano and serve immediately with Greek Dressing – or cover and place in the refrigerator for up to one day before serving.

Tip: To reduce the bite of raw red onion, soak it in a small bowl of water and vinegar for up to half an hour before using.

Yield:
Total Prep Time: 30 minutes

Carolina Coleslaw

Carolina Coleslaw

Carolina Coleslaw Tips:

Most coleslaw recipes are creamy, but this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites.

For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.

Carolina Coleslaw Ingredients:

1 head green cabbage, cored and thinly sliced
1 small or ½ medium red onion, thinly sliced
1 small white onion, thinly sliced
3 large carrots, grated
4 large kale leaves, stalk removed and cut into thin ribbons
salt and pepper, to taste
¾ c. apple cider vinegar
½ c. white sugar
½ c. vegetable oil
1 T. Dijon mustard
2 t. celery seeds

Carolina Coleslaw Directions:

Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.

Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.

Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.

Cauliflower Kale Summer Salad

Cauliflower Kale Summer Salad

Cauliflower Kale Summer Salad Ingredients:

 

Salad:

1 small zucchini, washed, cut in half and uniformly sliced
1 small yellow squash, washed, cut in half and uniformly sliced
1 head cauliflower, washed and trimmed, florets only
1 head broccoli, washed and trimmed, florets only
4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
3 T. olive oil
12 grape tomatoes, washed and cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled and cut into thin strips
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries [optional]

Vinaigrette:

¼ cup extra virgin olive oil
2 T. rice vinegar
1 T. fresh lemon juice
1 t. lemon zest
2 t. honey
2 t. Dijon mustard
Kosher salt and cracked black pepper, to taste

Cauliflower Kale Summer Salad Directions:

In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.

Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.

Comments:

The addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish. The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for over and over.

Watermelon Feta Salad

Watermelon Feta Salad

In this salad, the saltiness of the feta is the perfect complement for the inherent sweetness of watermelon. We then add the peppery taste of fresh arugula and the tangy goodness of a homemade lime-cilantro vinaigrette to make a salad you will love.

Watermelon Feta Salad Ingredients:

1 small round seedless watermelon, cut in half with flesh removed
3 oz. feta cheese, cut into evenly sized pieces
3 cups fresh arugula, cleaned and dried

Lime-Cilantro Vinaigrette Ingredients:

2 T. fresh lime juice
3 T. fresh cilantro, washed, dried and chopped into small pieces
3 T. grapeseed oil
1 t. Dijon mustard
1 T honey
2 t. ground cumin
2 t. sea salt
½ t. pepper

Watermelon Feta Directions:

If possible, make the lime-cilantro vinaigrette in advance to give the flavors a chance to meld. Combine all ingredients in a small glass bowl and whisk to combine thoroughly. Taste and adjust seasonings as desired.

Cut small watermelon in half, then remove and reserve flesh in a glass bowl. Pat the inside of each empty watermelon rind with a paper towel to dry. Set aside to use as serving bowls for the finished salad.

Add feta and washed arugula to glass bowl along with the watermelon. Top with vinaigrette and toss to combine. Season with salt and pepper, to taste.

To serve, add watermelon feta mixture to reserved watermelon rinds and garnish with sprigs of fresh cilantro.

Note: if you are serving more than 2 people, substitute other serving bowls or use additional small, round watermelons.

Tex-Mex Tuna Salad

Tex-Mex Tuna Salad

Tex-Mex Tuna Salad

Tex-Mex Tuna Salad Ingredients:

2 cans Solid white tuna in water — drained and flaked
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves OR Shredded lettuce
12 Taco shells OR 3 cups Tortilla chips

Tex-Mex Tuna Salad Instructions:

Combine tuna, olives, green onions and celery in a medium sized bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.

Drizzle with additional Pace Picante Sauce; top your Tex-Mex Tuna Salad with additional sour cream, if desired.