Marinated Squash and Zucchini Salad

Ok, I came upon this one by accident, but somehow the ever so thinly sliced discs of squash, zucchini and red onion were dying to be eaten raw...so we obliged.  And wow, were they yummy.

Marinated Squash and Zucchini Salad

1 yellow squash, thinly sliced
1 green zucchini, thinly sliced
1/2 red onion, thinly sliced
1 garlic clove, minced
1 tsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste

For this recipe, it is much easier to get the vegetables sliced thin using a simple hand mandoline, I have one like this that I picked up for a few dollars at the grocery store.  The vegetables should be so thin that they easily bend in half when held up between your fingers.  As thin as you can get them. 

Add the vegetables and garlic to a medium-sized mixing bowls, and then drizzle with olive oil and balsamic vinegar, salt and pepper.  Set aside for 20-30 minutes on your countertop.  This allows the vegetables to soften and mascerate slightly, and they should taste completely "cooked" and not crunchy.  These veggies were delicious alongside my Feta and Fresh Oregano Stuffed Chicken Breasts...which I will share shortly.

Pesto Pea Salad

One thing that I absolutely LOVE and look forward to each summer is making delicious, refreshing and flavorful salads.  One of my all time favorites is a recipe by Ina Garten, Pesto Pea Salad.  Something about the delecate baby spinach leaves paired with toasted pine nuts and sweet little peas popping between your teeth is just so refreshing...and screams summer to me.


Pesto Pea Salad

Here's what I used:

Salad:
2 cups of frozen peas
2 tbsp pine nuts, toasted
2 1/2 cups baby spinach leaves
4 tbsp pesto (see recipe below)

Pesto:

1/4 cup walnuts
1/4 cup pine nuts
9 cloves diced garlic (about 3 tbsp)
5 cups fresh basil leaves (1-2 bunches)
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 cups good olive oil
1 cup grated Parmesan cheese


Here's what I did:

Toast pine nuts in a dry saute pan and cook over medium heat for 4 minutes, or until evenly light brown and fragrant, set aside.

Cook the peas in a pot of boiling salted water for 1 minute, and then blanch in a bowl of ice water (this will keep the peas from overcooking).  Drain when peas are fully cooked.
Rinse, pat or spin spinach leaves dry, and add to a salad bowl. Sprinkle the peas and pignolis over the spinach and add the pesto and toss.

To make pesto dressing, combine first 6 ingredients in a food processor or blender, and then slowly drizzle in olive oil.  Add parmesan during the last minute, as pesto is binding together.

Umbrella Fun: Caprese and Greek Salad Appetizers

I recently received my first issue of Better Homes and Gardens magazine, and was inspired by a small description and photo of a Caprese (fresh mozzarella, tomato and basil) salad skewered onto a fun little twistie skewer.  I thought it would be a great idea for Father's Day dinner, as an appetizer.  Then I expanded the idea to a Greek (feta, kalamata olive, baby cucumber) salad skewer as well...and so I went shopping!

My hopes were dashed when I realized that my local grocery didn't have cute twisty skewers.  I went home, empty skewered. 

Setting all the ingredients out on my counter, I pushed aside a large box of little Umbrella's, you know, for drinks and such.  OOHHH!!!  IDEA!!  Use the Umbrella's as skewers!  How cute!! 

And so I did.  And they were loved by all. 

Umbrella Fun: Caprese and Greek Salad Appetizers

Caprese Salad Skewer

1 container small mozzarella balls (or larger and halve or quarter)
2 stalks fresh basil, or about 20 leaves
1 container cherry tomatoes
2 yellow tomatoes, cubed small
3 tbsp olive oil
S&P

Greek Salad Skewer

1 8 oz block feta, cubed small
2 baby cucumbers, halved lengthwise and then again widthwise
20-ish pitted kalamata olives
3 tbsp olive oil
S&P

Simply combine ingredients for each of the two salads in separate bowls and stir to coat ingredients.  Then, skewer your umbrella's with alternating ingredients to create a varied appearance on the serving tray.  Wrap the basil leaves around the mozzarella ball/slice for a pretty effect.  You could also have fun with this and stick the umbrellas in an upturned cantelope or cucumber half for a fun presentation.

Parmesan Tomato Mixed Green Salad

This lettuce mix was the center of a deliciously simple, fresh salad.  I found it at my local Harris Teeter and was attracted to the beautiful array of colors and delicate, intricate shape of each variety of lettuce.  I have always been a fan of the more delicate lettuces, butter, bib, etc.  Well this variety really caught my attention.  Miniature, delicate, beautiful...and just waiting to be dressed up.  And so I did.

I happened to have a fresh wedge of Parmesan Reggiano and bought and DID NOT REFRIGERATE fresh cherry tomatoes just for the occasion.  The result was a stunningly colored, flavored and fresh accompaniment to our easter dinner.

Parmesan Tomato Mixed Green Salad

Here's what I used:

4 heads Artisan lettuce, rinsed and rough chopped (or 1-2 heads regular bib/butter lettuce)
1 cup fresh cherry tomatoes, halved
1/2 cup fresh shaved Parmesan
S&P

Favorite Dressing OR Balsamic Vinegar & Good Olive Oil

Here's what I did:

This is soooo simple, and really relies on the freshness of ingredients to really pack the punch to this recipe.  I found a very festive lime-green salad bowl that I love, added the chopped lettuce, and then added the tomatoes and shaved parmesan to the top.

Greek Couscous

So this is an original recipe that I have made several times. I love the classic caprese salad, and I love greek salad. I also love renditions of recipes where warm ingredients, like brown rice, or in this case, couscous, are added to the fresh veggies and cheeses to make a warm salad. So in deference to those recipes, I thought up a greek couscous salad that can be served warm or cold. I prefer warm because it breaks down the cheese a little bit and makes it nice and luxurious to eat. Yes, I said luxurious. About a salad.

Greek Couscous (or Whole wheat couscous with feta, basil and tomato)

Here's what I used:

2 cups uncooked whole wheat couscous
2 1/2 cups water (or as directed by couscous instructions)
1 crate (~1 1/2 cups) quartered cherry tomatoes
1 package (~4 oz) low fat feta cheese (or mozzarella!)
1 package (~10 large leaves) fresh basil
2 tsp garlic powder
S&P
4-5 tbsp good olive oil

Here's what I did:

Brought water to a boil with a little salt, and half the garlic powder. Once boiling, quickly stirred in couscous, and removed from heat. Covered, and allowed to sit for 5 minutes.

Meanwhile, prepared the vegetables. Quartered all of the cherry tomatoes, and stacked and rolled all the basil leaves into a cigar-shape, and then cut width-wise to "julienne" them into thin ribbons.

Once the couscous was done, transferred to a large mixing bowl and drizzled with olive oil. Added in the tomatoes, basil and feta, and stirred to incorporate all ingredients. Added 1 tsp salt, pepper to taste and remaining garlic powder.

I served this alongside a simple grilled chicken. Sydney also loved this, so she now has some waiting for her in her lunch bag. This is a great recipe to make a large batch of, and then save some to eat throughout the week. Its healthy, quick and packs a lot of flavor for very little effort.

Chicken Kabobs with Greek Salad and Hummus

One of my favorite dinners is Greek Chicken Salad. There are a few places in the northern virginia area that make impressive Greek Salad's. One is Moby Dick's House of Kabob, another is Paisano's in Fair Lakes. While I enjoy patronizing our local stores, its also a challenge to try to recreate them in my kitchen. On top of that, I despise store-bought hummus. I think it tastes mealy and is too lumpy. So I have perfected my own recipe, after several middle-eastern friends and coworkers had provided me with several hints. I made this dinner in three parts: Chicken and Green Pepper Kabobs, Greek Salad with Calamata Olives & Feta, and Hummus with lightly toasted wheat pita wedges. Yummmmm.

Chicken and Green Pepper Kabobs

Here's what I used:

2-3 boneless skinless chicken breasts
1 large green bell pepper
1/2 cup greek dressing
S&P
6 pre-soaked wooden skewers

Here's what I did:

Set the grill to Medium heat. Used kitchen shears and cut the chicken into large 1.5" cubes, and added them and the greek dressing into a dish to marinate. I also liberally sprinkled them with S&P. Chopped the bell pepper into 1" pieces. Alternated chicken and peppers onto each skewer, with a small space in between each piece. I put about 4 pieces each of chicken and peppers on each skewer...smaller skewers might require less per skewer.

Cooked skewers, turning occasionally, for about 6-8 minutes. Longer if chicken pieces are larger.

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Greek Salad with Calamata Olives & Feta

Here's what I used:

1 head romaine lettuce, chopped
12 cherry tomatoes, halved
1 large cucumber, skinned, halved lengthwise, and then chopped
2 tbsp reduced fat feta cheese
6-8 pitted Calamata olives
Greek Dressing as desired

Here's what I did:

Combine all ingredients into a large salad bowl. I don't add dressing until salad is plated. I let each person choose how much dressing they want to add. I also hold the olives for my husband, who doesn't like them, and just add them to mine.

~


Hummus

Here's what I used:

1 can chickpeas (garbanzo beans) rinsed well and drained
2-3 tbsp Tahini (sesame seed paste)
4-5 tbsp good olive oil
juice of 1/2 lemon
1/2 tsp champagne vinegar
1 tsp garlic powder (or 2 cloves roasted garlic - yumm!)
S&P

Here's what I did:

In a food processor or blender, combine chickpeas, tahini, lemon juice, vinegar and S&P. Slowly add olive oil until mixture binds together. Continue to add olive oil, and blend until mixture achieves smooth, peanut butter-like consistency. If you like your hummus more grainy, process it a little less. I like it the smoother the better, w/ no grainy or lumpy texture.

I also like to cut pita bread into 8 wedges, and then let toast in the toaster oven for about 2-3 minutes and serve hot with the hummus. Enjoy!!

Sunday Family BBQ (Pulled Pork Sandwiches, Caprese Salad & Strawberry Poundcake)

The hubbs and I (okay mostly the hubbs) cleaned the house top to bottom yesterday. He got up at 6:15am expressly for the purpose of doctoring & putting his 7 lb pork butt into the gas grill for what would be a 14 hour cooking marathon. Was it worth it? A resounding YES! from the 6 adults who waited, and waited, and waited some more. It was AMAZING. Now if I can dig up the recipe. I have already been turned down on my request for him to "guest blog" because he doesn't want to "have to write it all down".

My contributions to the evening were: Caprese Salad. Strawberry Poundcake. Recipes below.

Garden Grown Caprese Salad

Here's what I used:

2 dozen fresh-picked cherry tomatoes (usually use roma)
1 lb fresh mozzarella cheese
1 bunch fresh sweet basil
2-3 tbsp good olive oil
1 tbsp balsamic vinegar
S&P

Here's what I did:

I halved all my homegrown cherry tomatoes (never refrigerated - please don't refrigerate your tomatoes!) and threw them into a serving bowl. Added olive oil, balsamic vinegar, and generously sprinkled w/ S&P. I then covered it and let it sit for several hours on the counter to marinate.

Once we got closer to eating (see "waiting" notes above), I plucked the biggest, best basil leaves, stacked them on top of one another, rolled them into a "cigar" shape, and chopped them across their width. This gives the basil a "string" shape. Then I chopped once across their length to shorten them. I also took my fresh mozzarella ball, and cubed the mozzarella into little 1/2 x 1/2 cubes. It probably would have been better to get the leetle balls, and half them, to mirror the cherry tomatoes - but alas they were not on SALE and mozzarella is "espensive" around here.

Throw cheese and basil into the mix, and stir. Serve immediately. AMAZING. And so satisfying that I grew the little "maters" myself.

~

Strawberry Poundcake

Here's what I used:

2 big containers of strawberries, pitted, cut into 1/2"-ish pieces
2 tsp splenda (or sugar)

1 loaf Sarah Lee Poundcake (CHEATER!! I know. I'm so ashamed)

1 can Whipped Cream

Here's what I did:

Super easy. Add strawberries to bowl, sprinkle with sugar. Cover and let sit for an hour or two. The strawberries will begin to break down and create a juice. When ready to serve, slice the poundcake (head hanging in shame), top with strawberries, strawberry juice and whipped cream.

The Caprese Salad was a huge hit with the family. Everyone said it was the best they've ever had. I attribute it to the fresh, never fridged tomatoes. They were so incredibly sweet, it was almost unbearable. The strawberries were delicious. I need to get the husband unit to give me the pulled pork recipe, it was ridiculously succulent and just amazing. He's a bbq master, I bow to his grilling power.