Tag Archives: Vinaigrette

Chard & Mango Salad (or, “Chard Day’s Night”)

In my pantry today:

  • 1.5 c kaleidoscope chard, chopped
  • 1 c spinach, chopped
  • 1/3 c parsley, minced
  • 1/3 c mango, diced
  • 1/2 c walnuts, toasted
  • 1/3 c sweet onion, diced
  • 1/2 c feta cheese, crumbled or whatever
  • 1/3 c-ish vinaigrette of choice

chardmangosaladChop, mince, dice and toast! Once the prep is out of your way, these are all handy-licious things to grab out of the fridge and throw together. I might have overdone it on those walnuts, but who doesn’t love their healthy Omegas?

Advertisements

Roasted New Potato Salad with Lentils and Feta

In my pantry today:

  • 3 c baby spinach
  • 4 new potatoes
  • 1/2 c lentils, cooked
  • 1/2 c feta cheese
  • 1 small tomato
  • 2 tbsp sweet onion, minced
  • 2 tsp olive oil
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • dash salt
  • house vinaigrette du jour*

P1100487There was fresh spinach. There were potatoes. There were lentils in the refrigerator. With spring in what little prime it gets in South Carolina I didn’t want a hot meal, but it is because summer still isn’t here that I’m not sold on salads yet this year as a meal. What might draw that bridge o’er troubled waters? If you said “potatoes,” then you’re damn right I’m 1/2 Irish.

Wash, halve then toss your potatoes in olive oil, garlic, turmeric and salt. Put cut-side down on a pan and bake in a 400° oven for 40m. Let them cool for 5-10m out of the oven while you prepare a bed of spinach, onion and tomato. Top that with the halved, roasted potatoes… then top that with (cooked, drained, cooled) lentils and feta cheese.

I used some of our house vinaigrette du jour* on it — that’s just 1/4 what was left of our Good Seasons® red wine/olive oil dressing, more olive oil/red wine vinegar, some garlic powder, turmeric and asafoetida (lentils would be afoot). As far as salads go, this one gets 5 spoons both on the flavor and fullness front.

Relatively Well-Adjusted Salad

In my pantry today:

  • 2 small heads “artisan lettuce”
  • 1 large slicing tomato
  • 1/2 small onion
  • 2/3 c feta cheese
  • 6 small red potatoes
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 clove garlic
  • 1/4 c olive oil
  • 1/4 c red wine vinegar
  • 1/4 tsp sesame oil
  • 1.5 tsp blackberry preserves
  • 1/2 tsp garlic paste
  • 1/2 tsp Greek seasoning

This will be the kind of pretty damn shame that comes with the camera disconnect — how aesthetically pleasing I could make a photo of a salad! The cacophony of colors and textures! And a salad with potatoes, now! I mean, that is both delicious and visually appealing… just take my word. Or click here for another happy salad with potatoes I done diddly made.

Scrub and poke the taters and rub each with olive oil and salt. Before individually wrapping each in foil, throw in a sliver or three of fresh garlic. Bake at 300° for too long until they’re soft to the fork. Split each open and arrange on lettuce, tomatoes and onion. Top with the above sweet sesame vinaigrette and feta cheese, then prepare yourself for a salad without a tutu on. 5 spoons!

 

 

Succulent Strawberries, Salad and Sauce

In my pantry today:

  • Rainbow salad with strawberry vinaigrette
  • Monday Marinara

To be fair, this is two days’ dinner in one lump sum; life is for the living, after all, and I have been doing a great deal of it lately. Yesterday I had to have several items meet their maker (through me rather than by nature’s wicked hand). I had just bought those strawberries and the next day showed why they had been on sale. Shelf life costs.

Rainbow salad:

  • 1 small head Butter lettuce
  • 4-5 leaves rainbow chard
  • 1 c quartered strawberries
  • 1 ear sweet white corn
  • 1 small tomato
  • 2 tbsp crushed walnuts
  • 1/2 tsp red hot chili powder

Take the corn off of the ear, raw, and mix with your crushed walnuts and red hot chili powder. Set aside. Chop everything to your personal liking; toss greens then layer on the corn/walnut mixture, tomatoes and strawberries. Top with…

Strawberry Vinaigrette:

  • 1/2 c pureed fresh strawberries
  • 1/4 c pomegranate red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp lime juice
  • 1/2 tsp sea salt

The remainder of the strawberries were not rotten but were also not pretty. What couldn’t you make with those suckers after a trip through the food processor? Put all the ingredients in a cruet and shake heartily until emulsification happens. 4 spoons!

Monday Marinara:

  • 4 medium ripe tomatoes
  • 1/2 large Vidalia onion
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp hot red chili powder
  • 1/2 tsp dark brown sugar
  • 1/4 tsp sea salt

And today there were four ripe-n-ready vine tomatoes on the counter that looked perfect to blanch. First thing was first; chop your onion and garlic and add to olive oil warming to ML in a large stove top vessel. While that’s doing it’s thing you’ll have time to blanch the tomatoes and dice up the skinless little goons. Sprinkle the naked chunks with salt and brown sugar then have them wait panside until the garlic begins to brown at the edges. Mix tomatoes in along with thyme, oregano and hot red chili powder. Let everything come to a boil and stir periodically for 10-15m. Reduce heat to L and let simmer until dinnertime. Ours was served over spinach tortellini and topped with Parmesan cheese. 4 spoons!

Spicy Prime Rib on Arugula with Mini Microgreen Bread Bowls

In my pantry today:

  • 2 prime rib steaks
  • 1/2 c steak rub*
  • 1 c arugula
  • 2 tsp any vinaigrette you like*
  • 4 take-n-bake dinner rolls
  • 1/2 c delicious bread filling*

rub your meat with this:

  • 2 tsp hot red chili powder
  • 2 tsp garlic
  • 2 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp Garam Masala

vinaigrette it on:

  • 1/4 c balsamic vinegar
  • 1/2 c apple cider vinegar
  • 1/2 c olive oil
  • 2 tsp lemon juice
  • 1/2 Good Seasonings® dressing mix packet

and stuff them rolls:

  • 1/2 c cream cheese
  • 1 tbsp ground brown flax
  • 1 tsp garlic paste
  • 1 tsp some kind of hot chili sauce you got from the Chinese place yesterday that they use to cook with because you requested something to be more spicy but apparently no one ever does that for a #17 so they were confused and I got some of their special cooking stuff
  • 1 tsp “Fiesta” chili powder (I don’t know how the adjective fits in here, Earthfare.)
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 packet Chik-Fil-A® sunflower seeds

This was a lot of cupboard-rummaging for a seriously delicious outcome. The steaks came courtesy of mom and dad with their recent cooler full of meat and spent their thawed day with a massage and full-body spice scrub. It’s actually not hard to assemble all of this — the hardest part is waiting on the broiler to preheat. Because really broiler? Take your time.

After the meat gets felt up real good, go ahead and make your vinaigrette. That’s all you need to do right now, so go strip some old carpet off the stairs and get real filthy. You’ve got the time; have more coffee, too!

Eventually it will be time for the main attraction; preheat to 375° and bake rolls for 6-8m. Take them out and cut a hole in the top of each and scrape a reservoir of breadlessness. Put them back into the oven for another 3-4m. In that time you should have rightly been able to mix up the filling so that when they come out this time, you can tuck 1 tbsp or so into the bowl and top with microgreens. While you were doing that, preheat your broiler. Then meditate, because the broiler will probably be a haughty opera singer about this all and you do not have the time or energy for it.

Once preheated, put cold steaks 3″ under the element for 2m, flip them and continue cooking until they are at your desired level of done. My broiler takes just 3 minutes to take a steak from deep purple to sadsack white; don’t let overdone meat happen to you. Grilling would be preferable, but a broiler is preferable to a frying pan for my steak any day. Lay each cut of meat on a bed of arugula that’s been tossed with a tsp or two of vinaigrette. Stick your pretty buns beside that, then stick your other pretty buns in a seat and enjoy all 5 spoons of dinner!

3 Recipes in One Meal! (or, “Tuber Good to be True”)

In my pantry today:

  • 3 leaves of kale
  • 2 tbsp onion slivers
  • 6-10 white grapes
  • 2 tbsp raw walnuts

Sweet potato bites:

  • 1/2 medium-sized sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp hot red chili powder

Mandarin orange vinaigrette:

  • 1/2 c drained mandarin oranges
  • 1/3 c olive oil
  • 1/4 c apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic paste
  • 1/4 tsp ginger-garlic paste
  • 1/4 tsp hot red chili powder

The weather is starting to get warm. Not summer’s “Blast Y’all from Face to Anus” hot as South Carolina will soon prescribe, but warm enough for me to start thinking about cold showers in the afternoon.* Warm enough that soup weather has gracefully exited the stage so quietly that I didn’t even get to have a season’s finale recipe for it. When soup weather departs, it’s salad weather.

So to inaugurate this climatic change, de-stem and chop your kale; set aside. Sliver off some onions; set aside. Peel and finely chop your sweet potato into little fork-size chunks, then toss with olive oil and hot red chili powder then put on a baking sheet and into a 400° oven for 15-20 minutes.

To make the vinaigrette, I measured everything in a Pyrex glass then dumped it all into the food processor and blended; just pour it in your serving apparatus and chill until dinner. Like many, but not all, things, it will taste better with a little time under its belt.

When the sweet potatoes are done, spatula them onto a plate and let them cool while you gently but thoroughly massage your kale with a little of the vinaigrette. Halve the grapes then twiddle your thumbs for about 15 more minutes before assembling kale, onions, sweet potato, halved grapes and walnuts. Top with another small dollop of mandarin vinaigrette and give the sun your first middle finger of the season (if’n you hadn’t already). 5 spoons!

*When my core body temperature rises, even when not from physical exertion, I can expect pseudo-exacerbations and Uhthoff’s Phenomenon. A cold shower can help dissuade these noisemakers.