January 19, 2012
My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.
If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.
It’s crunchy too!
I get hungry just looking at these pictures.
Check out the Method. Yes, you are seeing that correctly, only 1 step!
This is even better made a day or two before eating. The beans soak up all the spice and taste even better.
Mexican Bean Salad
- 1 can black beans, drained and rinsed quickly
- 1 can white/cannilini beans, drained and rinsed quickly
- 1/2 yellow pepper, diced
- 1/2 orange pepper, diced
- 1/2 red pepper, diced
- 1 tablespoon olive oil
- 2 heaping tablespoons cilantro, chopped
- 1 jalapeno, fine diced, seeds removed, if desired
- zest of half 1 lemon
- 1 heaping teaspoon cumin
- 1 heaping teaspoon medium chili powder
- 1 heaping teaspoon smoked paprika
- pinch ground cayenne pepper
- pinch ground chipotle pepper
- Kosher salt and pepper, to taste
1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!
December 2, 2011
I know. This looks amazing. It tastes amazing too.
Summer Salad, you say?
They are root vegetables so I am in the right season. When I look at this I think of summer though..but back to winter because these striped beets remember me of Christmas. Yes, I’ve had a lot of coffee today.
And to clarify, the beets are not Asian. The salad is Asian because of the sesame oil and the rice wine vinegar. I don’t want you going to the grocery store and asking for Asian beets. That would just be awkward.
This picture above is a bit blurring in spots, but look at where it is focused. The layers of beets! This makes me smile.
Asian Striped Beet and Carrot Salad
adapted from Epicurious
Yield – 2 large salads or 4 side salads
- 2 tablespoons hazelnuts, roughly chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoon grape seed oil
- splash of rice wine vinegar
- 1 1/2 tablespoons sesame oil
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 3 small-medium striped beets, cleaned and peeled
- 1 medium carrot, peeled
- 1/4 cup loosely packed flat-leaf parsley
1. In a small bowl, combine hazelnuts through sesame oil. Mix to combine. Add pepper and salt to taste.
2. Using a mandoline on the thinnest setting, slice beets and carrots. Add sliced vegetables to dressing mixture. Toss gently with hands (or spoon). Add chopped parsley.
3. Let sit a free minutes before serving. Can be made the day before serving – the flavors are all the more developed.
November 25, 2011
This is a really strange. And you’re probably shaking your head at this combination. Plus since it is the day after Thanksgiving and it has nothing to do with turkey – I’m in turkey overload at the moment…This post is the farthest thing from turkey..but I am thankful for it…
I really like egg salad sandwiches. I can really tell you why. I just like them.
I usually add mayonnaise and Dijon mustard and call it good. But I was feeling the need for some heat.
Siracha is a great condiment for that added heat that some dishes need. I don’t normally think that egg salad needs heat, but its all about trial and error.
I know some people don’t like cilantro. They think it tastes like soap. I don’t understand. It is one of my favorite fresh herbs. I love the spiciness and freshness it adds.
Are egg salad sandwiches only enjoyed in the Summer?
Siracha and Cilantro Egg Salad Sandwich
Yied 1 sandwich
- 3 eggs, hard-boiled and cooled
- 1/4 cup mayonnaise
- 1-2 teaspoons Siracha (depending on your desired heat level)
- 1 tablespoon chopped cilantro
- Kosher Salt
- Freshly Ground Black Pepper
- 2 pieces Whole Wheat Nut bread, slightly toasted
1. Combine all ingredients (eggs through black pepper) in a small bowl. Taste and adjust the Siracha and/or salt/pepper level to desired taste.
2. Spoon egg salad over 1 piece of toasted bread. Top with other piece of bread. Cut in half and chow.
October 21, 2011
What is more Fall than butternut squash, apples, dried cranberries and cinnamon?
I know you can’t come up with an answer.
This salad has great texture – love that crunch from the raw apples. It is warm too- the squash is silky and warm surrounded by the nutty quinoa! Love this combination.
I can’t forget my beloved Craisins..obcessed. I will put them in almost anything..almost.
Try this salad. You will like. Promise.
Roasted Cinnamon Butternut Squash and Quinoa Warm Salad
Yield 4 lunch portions or 8 dinner side portions
- 1/2 butternut squash
- Olive oil- to coat
- 1 pinch ground cinnamon
- 1 cup cooked quinoa
- 1/2 small onion, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Craisins
- 1 Granny Smith Apple, peeled and small diced
- Kosher Salt
- Freshly Ground black pepper
Preheat oven to 400 degrees.
1. Coat squash with olive oil and sprinkle with cinnamon, salt and pepper. Roast for 45 minutes – check with a fork for doneness. Should be soft all the way through. Remove from oven and let cool. Once cool, remove skin and cut into bite-sized pieces.
2. Meanwhile, saute diced onion in 1/2 teaspoon olive oil until soft. Mix with cooked quinoa.
3. To assemble salad, in a medium sized bowl, combine all ingredients (excluding more olive oil). Add Kosher salt and ground black pepper to your taste. Serve warm.
August 17, 2011
This packs a big punch. A big punch of flavor. I absolutely love salads for dinner – they are so filling, especially with some nicely grilled steak on top.
The steak may be the highlight of this salad but I can’t forget the gorgonzola. It is so creamy and rich in flavor. What a great thing to go along with simply grilled steak.
It melts a little too…which is never a bad thing.
And what is not to love on a hot summer’s evening?
I was a little hesitant that Mr. A wouldn’t have enough to eat or even worse wouldn’t even put a fork in it. Get it?
Anyway, he ate the entire thing. Clean plate club. I was happy and so was he. Cheesy, I know.
Gorgonzola Steak Salad
please note that I usually don’t measure ingredients for salads, since each one is personally made – so the list below is more of a guide.
- Flat Iron Steak, room temperature, sprinkled with a generous amount of Kosher salt and black pepper
- Mixed Greens
- dried Cranberries
- Gorgonzola Cheese
- Garlic Balsamic Salad Dressing
1. Heat grill to 375 – 400 degrees. Meanwhile, gather up your ingredients.
2. Grill steak to desired temperature. Remember ‘carry over cooking’ happens after the meat is removed from the grill – it continues to cook. Let rest for at least 5 minutes before slicing into. While you are waiting for the steak, assemble salad. Mixed greens, almonds, cranberries and gorgonzola cheese.
3. Place a few slices of steak on top and drizzle with salad dressing.
July 20, 2011
There is something special about picking lettuce from your own garden. And it is even more special when it is peppery Arugula. Arugula is so easy to plant. Drop a few seeds in a row, and in a few days you will see them sprout. I started eating mine after 2 weeks of planting the seeds. Love that.
So on to beets. I think you either love them or hate (dislike) them. I happen to love them. Besides the long cooking time, visually they are eye candy. Their texture and taste are so velvety smooth.
Plus your finger tips turn pinkish redish while preparing. Not sure if that is a good thing or not?!?!?!
There aren’t exact measurements for this recipe. I usually don’t measure my salad greens or feta cheese or qunioa when I am plating a dinner in a hurry for one. The ingredients list are a guide for you.
I cooked 1 cup of quinoa, so that I would have leftovers for another dish during the week. I probably used about 1/2 cup on this salad.
Roasted beet and garden fresh arugula salad
- 2 medium to large beets, scrubbed
- arugula, freshly picked from my garden
- quinoa, cooked and cooled
- feta cheese
- Garlic Balsamic salad dressing
- chives, cut
- slivered almonds…i added these after I took the pictures, oops.
1. Preheat oven to 400 degrees. Wrap beets tightly in foil and place on sheet pan. Roast for 1 1/2 hours or until tender in the middle. Let cool on sheet pan, with foil open. Once cool enough to handle, with a paper towel remove skin. Dice 1/2 or 1 whole beet up per serving.
2. Assemble salad plate. Layer with arugula, quinoa, diced beets and feta. Dress salad and sprinkle chives and almonds on top.
May 10, 2011
This salad is similar to the ‘kitchen sink salad’ or the ‘leftover salad’. I used 3 different left overs and threw in some other pantry staples to create this. It was a gem. I mean, it tasted SO good. It gave me some much-needed mid-day energy. Added some color to my rainy Spring day. And I felt good about clearing out some Tupperware in my refrigerator.
Am I the only one that makes kitchen sink salads?
Asparagus and Quinoa Salad with Feta
- 1/2 cup prepared quinoa
- 6 springs asparagus, blanched and chilled, cut in half
- 1/2 cup Corn Salsa (you don’t have to make this just for this salad – frozen corn, microwaved for 1 minute would be great too!)
- 1 heaping tablespoon feta cheese
- sprinkle of dried Pomegranates
- sprinkle of sliced almonds
- garlic balsamic salad dressing
1. Assemble salad, in order of ingredients!
*Note: The quinoa could be heated up for 1 minute, instead of cold like I had – the feta cheese would melt over so slightly too!