Sweet Potato & Pistachio Quinoa Salad

(Sweet Potato & Pistachio Quinoa - recipe in post)



I have a question... what qualifies as a salad? From chicken, tuna, and potato salads, all the way to grain, bean, and fruit salads - there are so many options besides the basic leafy greens. Does it have to be cold? No. There are plenty of warm salads, like this one. Does it have to be healthy? Not really. Heavy dressings and extras like cheese, bacon, or other add-ons are common salad toppers. So what is it that makes a salad a salad? Discuss in the comments below, and in the meantime, I'm calling this dish a salad.

I've wanted to use sweet potato and pistachio together ever since I saw the two paired on the cover of a magazine. That was months ago, and the idea has been floating around in my head ever since - I don't use sweet potatoes very often, even though I adore them, because The Boyfriend isn't a fan. It's one of our few standing disagreements, and every now and then I just have to go ahead and ignore him. Sweet potatoes are incredible, not to mention incredibly healthy.

Since I was already looking at two of my favorite super foods (sweet potato and pistachios) it seemed only fitting to bring them together with quinoa. This salad is so full of nutrition, it made a great energy booster post-run. Lots of protein, healthy fats, and carbs to help refuel and keep you full, not to mention vitamins and minerals to keep the body running smoothly. I need more meals like this, please and thank you!

This recipe was delicious as it was, but not quite as nutty as I had hoped. Next time I might try adding the pistachios a little earlier, to help develop that flavor. Feel free to play around, or adapt the recipe to your liking.

Sweet Potato & Pistachio Quinoa Salad

Serves 2  - vegan, gluten-free

1 sweet potato, peeled and cut into 1/2 inch cubes

2-3 TBSP olive oil

1 clove garlic, minced

1/2 cup quinoa, rinsed

1 cup vegetable stock (or water)

1/2 tsp. coriander powder

1/2 tsp. cumin powder

1/4 cup fresh cilantro, chopped (or parsley)
1/2 cup pistachios, roasted/salted/shelled, roughly chopped (plus more for garnish)

Salt, pepper, and cayenne to taste

Method

Preheat oven to 375f.

Toss cubed sweet potato with 1-2 TBSP olive oil, and a large pinch of salt. Spread in an single layer on a foil covered baking sheet, and roast for 15-20 minutes, or until fork tender. Shake or stir the pan once during cooking.

In a small pan over medium heat, saute garlic in 1 TBSP olive oil until golden and fragrant. Rinse the quinoa under cold water, drain, then add to the pan. Add the vegetable broth, coriander, and cumin, and bring to a boil*. Cover, reduce the heat to low, and let cook 12-15 minutes without lifting the lid. Remove from heat, and let stand for another 5 minutes. Remove the lid, and fluff quinoa with a fork.

Stir in chopped cilantro, pistachios, and the sweet potato. Season to taste with salt, pepper, and cayenne. Serve.

*Next time I might try adding the chopped pistachios here, so their flavor permeates the rest of the dish more.

Enjoy!

Warm Beet Salad - back to the roots

(Warm Beet Salad - recipe in post)

Beets are sweet. They're earthy. They're vibrant. How can anyone not love them? By growing up with nothing but canned and pickled beets, that's how.

If you've never had fresh, roasted beets, please reserve judgment. They are jewels of sweetness, and with a drizzle of balsamic, or a pinch of salt, they are simply divine. Pulled from the earth like diamonds chiseled out of the rough, like burried treasure; they are flavor and healthfullness manifest.
Of course, if you really do detest them, you can substitute them in this salad with other root vegetables - freshly roasted carrots, parsnips, or radishes. Each affects the same rich, sweet quality you just can't find anywhere else.

A warm spin on Greek flavors, this would be perfect for the fall or winter, combining end-of-the-season ingredients in one sweet and savory dish. Fall is still a long way off, though, and the beets were calling to me - I couldn't wait.  My impatience was well rewarded, as I watched The Boyfriend devour bowl after bowl of this salad. In between mouthfuls he gave a stream of compliments; Thumbs up! Five stars! Homerun! The flow of praise was unending, and even days later he reminds me how incredible it was. This is a recipe I will surely be making again and again.

Enjoy!

Warm Beet Salad
Serves 2-3 - vegetarian, easily made vegan

4 TBSP olive oil, divided
3-4 medium beets, red or golden
1/2 cup pine nuts, toasted
1 shallot, thinly sliced or diced
1/2 orange, juiced
1 TBSP aged balsamic vinegar
1/2 cup kalamata (or other) olives, pitted and chopped
1/2 head radicchio, thinly sliced
1 large handful baby arugula, washed and dried
Goat cheese, or feta, to taste (optional)*
Salt, to taste


*To make the dish vegan, simply omit the cheese. However, if dairy is okay, do not shy away from it here! The salty, earthy flavor of the cheese is the perfect complement to this dish.

Method
Preheat oven to 400f.
Wash and peel beets, and cut into 1/2 inch cubes. Toss with 2 TBSP olive oil, and a large pinch of salt. Spread in a single layer on a foil-lined baking sheet, and roast for 20-25 minutes, or until fork tender.

Toast pine nuts in a dry skillet over medium heat until warm and fragrant. Set aside.

In the remaining olive oil, saute the shallot. Add the orange juice and balsamic, and toss in the beets, chopped olives, and half of the pine nuts. Pour over the radicchio and arugula, and toss to combine. Garnish with the rest of the pine nuts, and top with cheese. Serve warm.

Spicy Peanut Soba Noodles - It's What's For Dinner (Again)

(Spicy Peanut Soba Noodles - recipe in post)

One of my favorite, simple, go-to dinners are noodles with peanut sauce. In fact, I've already made a post about it, here: Spicy Peanut Sauce - It's What's For Dinner

After my Seaweed Fiasco a couple of days ago, I went in search of a way to repurpose the incredible, flavorful sesame ginger vinaigrette I had made. My intention was to sweeten it up, and make a cool soba noodle salad... but then a voice in my head came to me, in a whisper, and it said: peanut butter.

Huh. That voice knows me well.

And so, a new sweet and spicy peanut sauce was born. Enter, the most addictive plate of food dished up in under thirty minutes. Sorry Rachel Ray - step aside. It's time for Spicy Peanut Soba Noodles to take the stage.

Soba, or buckwheat, noodles are a traditional Japanese pasta. With a delicate brown hue and a sweet, almost nutty, flavor, they stand out among the many other pasta types. They are often served chilled, in the summer, or in hot soup in the winter - but I find them fitting for nearly any noodle application.

If you'd like to leave out the peanut butter, you'll be left with an intense dressing. Thin it with 4-5 TBSP safflower or peanut oil, throw in some toasted sesame seeds, and you're well on your way to yet another delicious meal!

Spicy Peanut Soba Noodles
Serves 4 - vegetarian, and easily made vegan

9 oz. package soba (buckwheat) noodles

6-8 oz. sugar snap peas, broccoli, or other vegetable (optional)

3 TBSP dark toasted sesame oil

2 clove garlic, minced

2 TBSP fresh ginger, grated

1/4 cup rice vinegar

1/4 cup soy sauce, or tamari

1/4 cup honey (or agave, or sugar)

2 tsp. Mirin (sweetened sake)

1/4-1/2 tsp. hot chili oil, or to taste (or sriracha, or cayenne pepper)

1/2 cup natural creamy peanut butter

1/4 cup water, to thin as desired

Roasted peanuts, for garnish

Chives or scallions, for garnish (optional)

Method
In a pan over medium heat, add the toasted sesame oil, garlic, and ginger. If using snap peas or other vegetables, add them to the pan. Saute for 1-2 minutes, or until the garlic is golden and veggies are bright green. Add the rest of the sauce ingredients, stir until smooth, and thin with water to desired consistency.

In a large pot, bring water to a boil. Cook soba noodles according to package directions (usually about three minutes) or until al-dente. Drain, and add to the pan with the sauce and vegetables. Toss to combine. Garnish with roasted peanuts and fresh chives.

Garden Caprese Salad - Summer Simple

(Garden Caprese Salad - recipe in post)

I love Caprese flavors - the simple combination of fresh tomato, basil, and mozzarella. From pastas and pizzas, to antipasti, salads, or simple plucked-from-the-garden snacking. Well, except for the mozzarella. My mozz tree didn't fruit this year.

My basil is going strong, though, and after pulling a few leaves for my salad I had the great pleasure of cupping my hands to my face and inhaling the sweet scent of fresh herb on my palms. My tomatoes are still green, but summer warmth made perfectly ripe globes an easy find.

I topped my salad with a spill of olive oil, a drizzle of aged balsamic, and a sprinkling of salt - but leaving it naked is certainly allowed. Serve it up as I did, or make it bite-sized with cherry tomatoes and mini mozzarella balls. For a more substantial meal, roughly chop and toss with al-dente pasta and a handful of fresh parmesan.


Simple Caprese Salad

Tomatoes - large hothouse or heirloom, or small cherry or grape
Fresh mozzarella - a large ball, or small balls
Fresh basil
Olive oil, balsamic, and salt - to taste

Method
Slice the tomatoes and mozzarella, and layer with basil. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt to taste. Or, skewer cherry tomatoes, balls of mozzarella, and basil for easy to eat hors d'oeuvres. Or, roughly chop and stir into al-dente pasta - serve warm or chilled.

Buon Appetito!

Pizza Perfect - Father's Day Pie

(Homemade pizza - recipe in post)

I always used to say, any pizza is good pizza. But then I made my first fresh, homemade, hot out of the oven pie... and I realized just how amazing pizza can be. With all fresh ingredients and homemade dough, I've become so spoiled I turn up my nose at the greasy mess served at most restaurants.

When The Dad mentioned he was making his own sausage, homemade pizza instantly came to mind. Needless to say, he was on board! He picked the toppings, and I made the pie.

Pizza sauce tends to get overlooked - so easy to buy a jar from the store - but it's one of the most important components. So instead of going with store bought, I opted to make my own.

This is beyond easy to make, and is great to have on hand - store it in the fridge, or freeze it for later use. Perfect for pizzas, but just as great for pasta or casseroles. Not overly fancy on its own, but easy to spruce up with extra herbs or spices... this is my new go-to tomato sauce!

Despite already having a decent dough recipe, I couldn't help but try Jamie Oliver's. After hearing how incredible it was, my expectations were high... but I was not disappointed! This dough is so simple to make, and can easily be made in advance and stored in the fridge or freezer. The full recipe makes plenty to keep on hand, pulling off what you need as you need it. The only change I made to the base recipe was to add a handful of garlic powder, for just a touch more flavor. After experiencing this crust, I can't imagine going back to any other recipe. It's crispy, chewy, browns perfectly, and has great flavor. What more could anyone ask for?

Basic Pizza Sauce
(Makes about 2 - 2.5 cups)

2 TBSP olive oil
2-3 cloves garlic, minced
3 large hothouse or heirloom tomatoes, diced (or about 2lbs. other tomato variety - Roma will have less liquid, and are great for sauces)
1 TBSP dried oregano
2 tsp. fresh or dried thyme
2 tsp. sugar
1/4 cup fresh basil, chopped
cayenne pepper, to taste (optional)
salt and pepper to taste

For the pizza:
8-10 oz. pizza dough
3-4 TBSP pizza sauce
cheese and toppings of choice

Method
In a large pot over medium heat, add the olive oil and saute garlic until golden and fragrant. Add the tomatoes, oregano, thyme, sugar, and half of the fresh basil. Adjust heat to simmer, and let cook uncovered for about 30 minutes, or until reduced by about half. Stir in the rest of the basil, and season to taste with salt, pepper, and cayenne.
Remove from heat and let cool. Transfer to a jar or other airtight container and store in the fridge for up to a couple of weeks, or freeze.

For the pizza:
Preheat oven to 500f.
Roll/stretch dough into a 10-12 inch circle. Place it on pizza peel (or cutting board) dusted with cornmeal or semolina flour to keep it from sticking. Brush the outer edge of the crust with olive oil, and sprinkle with more cornmeal or semolina (or sprinkle with garlic, ranch, or cajun seasoning).
Spread a few TBSP of sauce over the dough (not too much, or else it will be soggy) and top as you like. If using fresh mozzarella, be sure to thoroughly drain the liquid.

There are a couple different methods for baking a pizza:
1. If you have a pizza stone, or an air-bake pizza tray, preheat the oven to 500f. with the stone in it at least 20-30 minutes before assembling your pizza. Carefully slide the pizza onto the hot stone, and bake for 7-8 minutes. Turn the oven to broil, and bake for another 1-2 minutes to brown the top.
2. Or, you can use a large cast-iron skillet or griddle. Preheat the oven to 500f., and place the cast iron pan on the stove. Heat the pan over high heat for 6-8 minutes - this time may vary depending on your stove, but be sure not to go any longer as over-heating the pan will cause your crust to burn. Carefully slide the prepared pizza into the hot skillet, and quickly (and carefully, using oven mitts) move the hot pan to the preheated oven. Bake for 6-7 minutes, then turn on the broiler for 1-2 minutes to brown the top. Remove the pan from the oven, and let it rest for 1-2 minutes before sliding out of the pan.
I've found this method works just as well if not better than a pizza stone for getting a crispy bottom crust, but note that it can be very tricky to slide the pizza into a skillet with high sides. You can see my post on making a pizza in this way here: Project Pizza.

It had been awhile since I made my own pizza, and after some recent disappointments with delivery, this really hit the spot. Topped with fresh mozzarella, onions, peppers, and The Dad's incredible spiced sausage... I couldn't get enough. The Dad dubbed it as one of the best pizza's he'd eaten, which, coming from a Chicago native, is a true mark of success!

Beyond making a delicious meal, this pizza helped to make a perfect Father's Day. Helped, because the best part was spending time with my dad. It seems that ever since I went and got all grow'd up, I've been too busy to just sit down and spend time with my family. Taking the day to talk and catch up was more than a gift to my dad, it was a gift to me too. Happy Father's Day, Dad!

Japanese Seaweed Salad - the restaurant secret, and my quest for the best

(Seaweed Salad)

The words 'Seaweed Salad' usually conjur images of vibrant, neon green, angel-hair threads of seaweed, tangled with a light sesame dressing and served at every Japanese restaurant. I love this salad. I crave this salad. So I set out to make this salad.

I started my journey with a whirlwind trip through Asia. In one afternoon, I visited three different Asian markets. In each, I struggled to climb the language barrier to ask for the seaweed I wanted. The response was always the same - first, they led me to the dried seaweeds. These are the most commonly available seaweeds, like kelp, Wakame, and sheets of Nori. While Wakame can be rehydrated and turned into a salad, it isn't in the same ballpark as the bright, fresh seaweed I was in search of.

"Seaweed salad," I told them. Ah! The words sparked familiarity, and I was led to the refrigerated section and handed a small container of pre-made, ready to eat salad.
"Yes," I said. "This - but I want to make this." And time after time, each Asian grocer told me it couldn't be done. One tried to explain they didn't carry it, didn't know where I would be able to get it... other's simply shook their heads and laughed. I couldn't understand - if they sold the salad, why not the ingredients for it?

(This is also sometimes called a 'Chuka' salad, a term used in Japanese cuisine for foods which came from, or supposedly originated, in China.)

So I went home and did some research. What I learned is, there are a lot of different types of seaweed! With so many varieties, and different names for each depending on who you ask, it's no wonder there's so much confusion. The lack of labeling (in English) and sometimes mislabeling, doesn't help, either. So here's my understanding:

Wakame - is most commonly sold dried. It is more leafy than stringy, and can be rehydrated in cold water for several minutes, resulting in a tender, deep green, and mildly flavored seaweed. It is often used in soups, such as miso, and salads either on its own or in combination with other vegetables. Note that some Japanese seaweed salads are labeled as 'Hiyasha Wakame'. It is my understanding that this refers to fresh (not dried) Wakame stems (not leaves).
Ogonori - sometimes called sea moss, is the source of Agar. I noticed in researching seaweed salads that many say they contain agar, which led me to believe that this was the seaweed I was looking for. It is common along the coast of Japan, as well as Hawaii and the Caribbean. It is always served fresh and cold, such as in salads, but since I couldn't find any I was unable to verify its shape or texture.
Tosaka - tosaka nori comes in three different colors: red (aka-tosaka), green (ao-tosaka), and white (shiro-tosaka). According to one Japanese restaurant, it is also served fresh and cold as a salad. It is said to be sold packed in salt in the freezer section, but once again, I was unable to find any.

Armed with a (slightly) better grasp of what I was looking for, I returned to my quest and visited two more Asian markets. I found several different kinds of fresh seaweed, packed in salt and refrigerated, but none seemed to be what I was looking for.

Then, at last, I found what I needed - what I really, truly was looking for - someone who spoke English! I quickly explained what I wanted, and was told the biggest piece of information I would never have learnt on my own: Seaweed salads are pre-made. They are shipped that way, frozen, to Asian restaurants and grocers from companies in Japan and China. The specific ingredients to make them are not sold separately, at least not around here.

You can imagine, after so much time spent searching, my disappointment. After speaking with the store owner about the different frozen, salt-packed seaweeds they did carry, I decided to try "Salted Seaweed Stems" as the closest alternative.

(Salted Seaweed Stems)

These are fresh, long tendrils of noodle-like seaweed. They are a bright green color, and taste of the ocean. To prepare, they must be thoroughly rinsed and soaked to remove the salt. After soaking for several hours, I found they were still quite tough to chew - I would recommend soaking in hot or boiling water, to achieve a softer texture.

These are much thicker, tougher, and chewier than that in traditional seaweed salads. I also found that because the salad wasn't as thread-like, it held much less of the dressing, making it bland. Not a terrible attempt, but by no means what I had set out to accomplish. In the future, I will probably stick to rehydrated Wakame when the seaweed-at-home cravings hit.

My biggest disappointment in all of this is learning that the dish I love is not the doing of any of my favorite restaurants, but a supplier (like this one) half-way around the world. But at least I can get them; my favorite part of a bento box, or a side to a plate of sushi. The little tangle of greens I save for the end, the best for last...

If nothing else, I made a lot of discoveries about Asian cuisine, including making some connections at my local markets. I also concocted a pretty amazing dressing for my salad, which I intend to find ways to repurpose, so stay tuned for that!


What's your favorite way to eat seaweed? Let me know in the comments!


__________
6/21/12
*Update* - after a little more research, I can be relatively certain that the seaweed used is a form of fresh wakame. Japanese seaweed salads are made with Hiyashi Wakame, and are sometimes referred to as Goma Wakame (or, sesame seaweed).
There are many different suppliers of seaweed salads, including some who customize orders for their clients, which explains why different restaurants carry different salads. Some suppliers use food colorings and preservatives, while others do not.
Interestingly, almost all manufacturer's are based out of China, lending credence to the term 'Chuka Wakame Salad', denoting it as a dish originating from China, but incorporating Japanese flavors.





 

Shake It To Make It Italian Salad Dressing, plus a salad recap

(Shake It to Make It Italian Salad Dressing - recipe in post)

Have you seen those salad dressing bottles with recipes printed on the sides? You add ingredients up to the fill lines, shake to combine, and viola - salad dressing! A fun idea, for sure, but who wants to stick to basic pre-printed recipes? Making your own is easier than you think.

In my month of salads, I don't know where I'd be without my go-to Italian dressing. Sometimes, the simple things are the best things. With a bottle of this in the fridge, I reach for leafy greens as my late-night snack.

This dressing is based off The Dad's Italian vinaigrette, which perhaps adds to my fondness for it. It's simple to make, and easy to adapt.

Once you have the recipe to your liking, making a mixer bottle is simple. Any bottle will do, from glass pours to plastic squeeze. One of the best and easiest containers are pint-sized mason jars - perfect for shaking and storing. You'll also need a fine-tipped permanent marker. That's it!

Beginning with the dry, add the ingredients one at a time to your container. After each, make a mark on the side indicating how much the ingredient fills the bottle. Add the next ingredient, and make another mark - and so on. Be sure to label each mark with what, and how much. Shake it up, and you're good to go! You can even use the same bottle or jar, and label a different recipe on each side.

Simple vinaigrettes like this are perfect for shake-and-serve. With a base of quality oil and vinegar, it's hard to go wrong.

Go-To Italian Dressing
Adapted from My Dad
Makes ~ 1 1/2 cups

1 TBSP dried oregano*
1 TBSP dried basil
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried parsley
1/2 tsp. dried mustard powder
1 TBSP honey (or substitute sugar)
1/3 cup red or white wine vinegar
1 cup good quality extra-virgin olive oil
pinch of cayenne, to taste (optional)
Salt and pepper, to taste

*Dried herbs can be substituted with up to twice the amount of fresh, chopped.

Method

Add all ingredients to a jar, bottle, or other lidded container. Shake well. Best served after sitting in the fridge overnight to allow the flavors to mingle. Shake before serving.

_______________________

While I'm digging into my simple bowl of tossed greens and Italian vinaigrette, I thought it would be fun to do a recap of salads I've shared in the past year - surprisingly, there aren't very many. Considering my obsession with salads, it's about time I take a moment to celebrate them!


Sesame Seared Ahi Tuna Salad*

This is one of my favorite salads, and is hard to find done well. Be sure to use sashimi grade fish if you plan to serve it rare!

Sprouted Quinoa Salad - raw and vegan

Highlighting raw, natural superfoods, this salad demonstrates how easy it is to sprout your own quinoa.

Beet Root Salad with Cranberry-Orange Balsamic Vinaigrette - vegan

I can still remember the flavors of this salad perfectly. The Boyfriend and I are both big fans of beets, and they add such a lovely sweetness to salads. The dressing was an off-beat, off-the-cuff recipe that neither of us could get enough of!

Shaved Fennel and Smoked Salmon Salad, with deviled Quail Eggs

Spending an entire day finding new and interesting ways to use quail eggs, I came up with this simple little side. The flavors are bold and assertive, but aren't everyone's cup of tea. For those who enjoy fennel, this is a great accompaniment to any meal.

Tuna Salad with a Twist*

I've always liked tuna salads, not only as a quick and easy lunch but as a great source of protein. Here I found two ways to boost the nutrients, and exclude the mayo!

*Since the Fukushima radiation in Japan last year, some tuna has been found to have elevated levels of radiation. Reports say the level of radiation found thus far in tuna caught in the Pacific is well below any harmful amount, but it may be wise to take caution in where your fish comes from.

Grilled Chicken Caesar Salad, with homemade dressing - hail, Caesar!

(Grilled Chicken Caesar Salad, with homemade dressing - recipe in post)

Perhaps one of the greatest salads of all time, and definitely one of the most iconic - the Caesar Salad. One of my all-time favorites, this salad was first created on the fly by an Italian immigrant named Caesar Cardini (that's right, the name has nothing to do with Rome or its emperors). As with many other great culinary inventions - like nachos, buffalo wings, and chocolate chip cookies - the Caesar salad was born of a need to throw something together on the fly with limited time and ingredients. All I can say is, thank goodness for kitchen 'mishaps' like these!

Being such a huge fan of Caesar Salads, I tend to order them at nearly every restaurant willing to dish them out. This obsession has led to the discover that there is quite a range of variation when it comes to dressings - some mild, some sharp, some mustardy, some garlicy... so I went in search of a recipe that would best suite me.

After looking at dozens of recipes, I finally decided on none of them. Instead, I based my dressing off Wikipedia's list of ingredients, and what I know of my own taste. Daring, I know, but I couldn't let someone else be the judge of what my perfect Caesar dressing would be.

The results were outstanding - better than many restaurant rendition, and just as quick and easy as store-bought. Plus, it's easy to adjust for personal preference, whether you like it more lemony, mustardy, or salty. By all means, use my recipe as a base and make it your own!

I had also never made croutons from scratch, another fundamental element of the classic Caesar salad. And can I tell you, they are incredible! Since normally I would pick around the bland, rock-hard cubes, I was tempted to skip them entirely... but these were nothing like that. Believe me when I say they shone as the highlight of the dish - fragrant, crispy little nuggets of garlic bread heaven. It was a force of will not to eat them all straight from the oven.

Topped with juicy, perfectly grilled chicken breast, and a few shavings of parmesan cheese, this was without a doubt one of the best Caesar salads I've eaten. Freshly tossed, or served up in a wrap for a quick and tasty lunch, you simply cannot go wrong.

 

Caesar Salad
Serves 4

For the croutons:
4 cups crusty French or Italian bread, cut into 1/2 inch cubes
1 clove garlic, crushed
2-3 TBSP olive oil

For the dressing:
1 large raw or coddled egg yolk (or 3-4 TBSP mayonnaise)*
1 1/2 TBSP lemon juice
1 tsp. white wine vinegar
1 tsp. Worcestershire sauce
1 tsp. anchovy paste (or 1-2 anchovy fillets)**
1-2 cloves garlic, crushed
1/2 tsp. mustard powder**
1/2 cup good quality extra virgin olive oil
1/2 cup parmesan cheese, freshly grated
2-3 TBSP water
salt and fresh cracked pepper, to taste

For the salad:
3-4 boneless skinless chicken breasts
salt and pepper, to taste
2 hearts of romaine, washed and chopped
freshly grated parmesan cheese, to taste
Dressing and croutons, to taste


Recipe notes:
*Raw egg warning! Classic Caesar dressing is made using raw egg yolks, to create an emulsion similar to mayonnaise. I suggest always using natural and organically raised eggs, especially for raw or undercooked applications, but if this isn't an option or you'd prefer not to take any chances, you should be able to substitute the egg for a few TBSP mayonnaise.
**The traditional Caesar salad dressing was made without anchovies or mustard. I've included them both here because I know I prefer it that way. The anchovies provide a nice saltiness, and the mustard powder gives a roundness of flavor - it does not make the dressing taste mustardy. If you'd like to omit the anchovies, replace them with another 1-2 tsp. Worcestershire sauce, and feel free to play with the mustard to your preference.

Method
For the croutons:
Preheat oven to 300f.
Cube bread and place in a bowl. Crush garlic with the flat side of a knife, and chop roughly. Add a pinch of salt, and smash the garlic back and forth, smearing it under the blade of the knife to make a paste. Add the paste to the bread, and toss with 2-3 TBSP olive oil to coat.
Spread in a single layer on a rimmed baking sheet, and bake for 15-25 minutes, stirring every 5-8 minutes, until golden and crispy. Remove from oven and allow to cool.

For the dressing:
To the bowl of your food processor, add all ingredients except the olive oil, parmesan cheese, water, and salt and pepper. Process to combine.
While blending, slowly drizzle the olive oil into the processor. Add the parmesan cheese, and blend until smooth. Season to taste with salt and pepper, and thin with water to desired consistency.
Keep dressing refrigerated in a sealed container until ready to use. Use within several days of making.

For the salad:
Season chicken breasts lightly with salt and pepper. Brush grill with oil (or lightly oil a pan) and grill (or sear) for 3-4 minutes per side, or until completely cooked through. Chicken breast should be cooked to no less than 165f., at its thickest point.
Wash, dry, and chop romaine and add to a large bowl. When ready to serve, add a few TBSP dressing and toss to coat. Add more dressing one TBSP at a time to desired amount.
Slice warm chicken at an angle, and lay atop salad. Garnish with freshly grated parmesan cheese and croutons, and serve.

Strawberry Salad with Orange Poppy Seed Dressing

(Strawberry Salad with Orange Poppy Seed Dressing - vegan, gluten-free - recipe in post)

This month has been quite a treat. I realize we're only just over a week in, but can't we just stop while we're ahead? I've been loving eating a salad every day as part of my salad-a-day challenge, and on top of that I have the pleasure of using up an entire fridge full of strawberries from my berry picking bounty a few days ago.

In very un-Michigan fashion, the days have been steadily beautiful. Spring warmth has yet to tip into summer swelter, which means pleasant trips to the Farmer's Market and lots of fresh, local, and seasonal ingredients aplenty.

Arugula might technically be a weed, but that doesn't mean it shouldn't be celebrated. Tender and mild like spinach, it has the perfect balance of sweet and peppery that can spruce up any mix of greens. And because it's so easy to grow, it's another quick local find. Topped with fresh, hand-picked berries and a handful of nuts and I am one happy girl.

This dressing was a bit of an experiment. I liked the results, overall, but found that it wasn't quite creamy enough nor orangey enough for my taste. While keeping it vegan, that's a tough nut to crack... because more creamy means less citrusy, and more citrusy means less creamy. Let me know if you have any suggestions for solving that one. In the meantime, I'll leave you with what I came up with and you can feel free to play around and make adjustments as you like. I'd love to hear your thoughts and suggestions in the comments!

Strawberry Salad with Orange Poppy Seed Dressing

Vegan, gluten-free

For the dressing:

1/2 cup canola, saflower, or other neutral oil

1/4 cup regular soy milk*

2 tsp. white vinegar, or lemon juice

1/4 tsp. salt

1 TBSP agave or other liquid sweetener

1 TBSP orange zest

1/4 cup orange juice

1/2-1 TBSP poppy seeds

For the salad:

1 heart of romaine, washed and chopped

1 bunch arugula, washed

Fresh strawberries, or other fruit

Pecans, walnuts, almonds, or other nuts or seeds (optional)

*Note that you MUST use soy milk to achieve creaminess. I've tested with rice milk, to no avail, and suspect almond milk would be the same. Something about the composition of soy allows the milk and oil to form a stabilized emulsion, like mayonnaise, as opposed to a temporary emulsion like a vinaigrette.

Method

In the bowl of a food processor, add the oil and soy milk. Blend for 10-15 seconds, until smooth and thickened. Add the vinegar and salt, and blend to combine. Congratulations, you've just made a very basic vegan mayonnaise!

Add the sweetener, zest, and orange juice, and blend. Mourn the loss of rich creamy consistency, welcome the bright orange flavor, move on. Add the poppy seeds, and pulse to combine.

Toss the washed and dried salad greens, and plate. Top with fresh strawberries, nuts, and any other add-ons. Serve.

Strawberry Rhubarb Crumble - let's get ready to crrrrrumble!

(Strawberry Rhubarb and Orange Crumble - vegan, gluten-free - link to recipe in post)

Having just picked over 20lbs. of fresh strawberries, and with great stalks of rhubarb shooting up in my garden, it was inevitable that I share with you one of my favorite desserts. Strawberry rhubarb crumble hits all the warm and cozy notes of pie, but without the hassle of dough. Plus it has oats, so it's healthy. Right? Oats, berries, and vegetables... I could eat this all day!

Hand-picked strawberries, with ribbons of back-yard rhubarb

A while back, my friend Cara over at Fork and Beans invited me to make a guest appearance on her blog. She's always whipping up incredible vegan/gluten-free foods, and has one of those personalities you can't help but love from the moment you meet her. I was eager to accept, and am so excited to be sharing this crumble with her and her readers!
You can check out Cara's blog, and find the rest of my post and the recipe for this crumble, here: http://forkandbeans.wordpress.com/2012/06/08/will-cook-for-rhubarb-crumble/

Rainbow Fruit Salad - Strawberry Fields Forever

(Rainbow Fruit Salad - recipe in post)

In my month long salad-a-day challenge, I would be amiss to only speak about greens. Enter: fruit salad. I've been wanting to throw together a nice fruit salad ever since I saw fresh strawberries hit the shelves - joy! - but plucking a pint from the produce section wasn't good enough for me...

U-Pick berries are where it's at - I just can't get enough of standing (or kneeling) in the fields, hands stained with juice, and eating two berries for every one that finds its way into the basket. Besides getting the fruit as fresh as can be, and supporting local farmers, picking your own is by far cheaper than store-bought. Thank goodness for that, because before I knew it I had picked over 20lbs!

Looking over the field you might not see many berries, but pulling back the leaves reveals great clusters of ripe, juicy fruit.

After bringing them home, I quickly washed and dried them all, only to discover that every container and every inch of fridge space would never be enough. Many will be frozen, but stay tuned for more strawberry recipes!

Tip: wash fresh berries in 1 part white vinegar to 10 parts water, to clean and kill any mold spores. Simply fill a large bowl with the water/vinegar solution, dunk the berries, and give them a swirl. This will knock off any dirt and debris, which will sink down to the bottom of the bowl. Remove the berries to a single a layer on a clean kitchen towel, and let them air dry. Store uncovered in the fridge, or cut and freeze for later use. This can be done with any fresh fruit, and does not alter the flavor.

First up, my rainbow fruit salad. I adore fresh fruit - there is no alternative to slicing into a whole pineapple, or biting into a peach. I scoff at those canned fruit cocktails, away with them! This is the real deal. Pineapple, mango, strawberries, melon, kiwi, pear, banana, citrus wedges... everything ripe under the rainbow! Use what you like, what's in season, what's local, or even what's wild and new. The sky is the limit!

A pleasant pick-me-up, or the perfect cool down. A jubilee of flavors, and the perfect compliment to summer. Keep it fresh and light, or serve with yogurt, whipped cream, or ice cream for a beat-the-heat treat. Fold whipped cream into the leftovers and refrigerate for dessert the next day.

Rainbow Fruit Salad

Use any and all fresh fruit you can find, and personalize the salad as you like. Stacking the fruit in color sequence is optional, but I've provided the ingredients in the order in which they should be added to the bowl if you should want to.

1/2 lb. red grapes

1 pint fresh blueberries

1/2 honeydew melon

2-3 kiwi

1 mango (for a tutorial on how-to cube mango, click here)

1/2 pineapple (for a tutorial on how-to slice pineapple, click here)

1 banana

2 pears

1/2 cantelope
2 clementines or other wedges of citrus (optional)

1-2 nectarines (or other stone fruit)

1/4-1/2 watermelon

1 quart fresh strawberries



Optional:

Mint to garnish

Yogurt, whipped cream, or ice cream for serving

Method:

Wash and dry all of the fruit. Slice, cube, or otherwise cut to desired size and shape. Add the ingredients to the bowl either in reverse rainbow order (purple, blue, green, yellow, etc.), or toss all ingredients to combine. Garnish with mint, and serve with a dollop of yogurt or whipped cream, or over ice cream. Alternatively, fold the fruit into whipped cream and chill. This makes a decadent dessert that will last a couple days with refrigeration.

Enjoy!