Refreshing Watermelon Salad

So simple and refreshing.  Love the sweet mint watermelon contrasted with salty feta and olives

• Cubed watermelon
• Cubed Cucumber
• Handful chopped mint
• Crumbled feta cheese
• Sliced red onion
• Lime juice
• Honey
• Olive oil
• Kalamata olives, sliced
• Pepper

Mix dressing of olive oil, lime juice, honey and pepper to taste

Gently layer watermelon, cucumber, mint, onions and olives.  Spoon on dressing.  Continue until all ingredients are used.

 

Grilled Veggie Salad with Vinaigrette

Made this to bring to the Summer on the Bay performance of the Symphony.  It was S’s first experience seeing the local symphony.  It was such a gorgeous night on the bay.  A wonderful event.

For 4 small meal servings

• Eggplant, cut crosswise in 1/2 inch thick slices (only need about half)
• 2 zucchini, cut crosswise diagonally into 1/2 inch thick slices
• 2 portabello mushroom caps
• 2 red bell pepper left whole
• 1 cup cherry tomato
• salad greens
• basil leaves
• Cilantro
• 3 ounces goat cheese

Dressing

• Balsamic vinegar
• Splash red wine vinegar
• Olive oil
• Dijon mustard
• Salt, pepper
• Thyme

Grill eggplant, mushrooms, zucchini (oiled and seasoned) until they develop nice grill marks, but still firm and can hold their shape

For the bell pepper, roast whole on the grill until charred and soft

For the tomatoes, oil and season and place on parchment lined quarter sheet pan and roast at 400 degrees until they start letting out their juices and shrivel

Let the veggies cool to room temperature and cut into 3/4 inch chunks. Leave tomatoes whole

Assemble dressing in a Mason jar.  Shake to emulsify.

Assembly:  Add a few tablespoons of dressing to grilled veggies. Toss to coat.

Add remaining dressing to a bowl containing salad greens, goat cheese, cilantro and basil (lots of basil!).  Toss well.

Plate the greens, then the grilled veggies on top

 

Soba Noodle Salad

Cold, light and refreshing.  A great mayo-free alternative to pasta salad.  The noodles drink up a lot of dressing and needs lots of seasoning.

• 12 ounces soba noodles, cooked and rinsed thoroughly under cold water to stop the cooking process
• sesame oil
• soy sauce
• honey
• rice wine vinegar
• grated ginger
• grated garlic
• chili sauce, optional
• chopped green onion
• salt, pepper
• red bell pepper, thinly sliced
• carrot, julienned
• sugar snaps thinly sliced
• sesame seeds

Make dressing (oil, vinegar, honey, garlic, ginger, chili sauce, salt, pepper) and make overly salty to ensure adequate seasoning of the noodles

Pour over the noodles and mix to ensure that the noodles are well-coated

Add veggies and mix

Top with more green onions and sprinkle sesame seeds

 

Overnight Oven Roasted Pulled Pork with Broccoli Slaw

Pulled Pork

• 6-7 pound pork boneless or bone-in shoulder
• 3 TBSP salt
• 3 TBSP paprika
• 1 TBSP garlic powder
• 1 TBSP DRIED oregano
• 2 TBSP brown sugar
• 2-3 bottles of BBQ sauce.
• Rub spice mix over the pork and bake in deep dish at 275 degrees overnight until internal temperature registers 190 degrees.  Temperature may be increased to 300 degrees to speed up cooking process.Let rest for 1 hour to ensure juices redistribute, then shred with a fork.  Mix in favorite BBQ sauce.

Broccoli Slaw

• 12 ounces shredded broccoli
• mayo
• lemon juice
• jalapeño
• red onion
• green apple, julienne (optional)
• salt and pepper

Slaw variation

• shredded broccoli
• shredded carrot
• lime juice
• sour cream
• mayo
• cilantro

 

Mahi Mahi Salad with Ginger Soy Dressing

Made this for me and my dad

Mahi Mahi Basting Sauce:

• Sesame Oil
• Agave Syrup
• Rice Vinegar
• Garlic Powder
• Soy Sauce

Combine ingredients in a small bowl.  Baste first side of the fish, then place fish basted side down in a skillet over med-high heat.  Baste the top side. Turn after 5 minutes and once first side is browned.  Continue cooking and basting till completely cooked (about 10 minutes)

Dressing:

• Sesame Oil
• Grated Ginger
• Lime Juice
• Mustard
• Agave Syrup
• Soy Sauce
• Pepper

California Summer Corn Salad

• 3 ears fresh corn, blanched
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 2 small Persian cucumbers, chopped
• 1/2 red or orange bell pepper, diced
• 1/2 can black beans, rinsed and drained
• 2-3 strips of bacon (optional)
• juice from 1 juicy lime
• olive oil, or  substitute half the olive oil for bacon drippings
• salt and pepper to taste
• finely chopped jalapeno (optional)
• fresh cilantro, minced
• 2 avocados, chopped

Combine all the ingredients but the avocado in a bowl.  Adjust seasoning to taste.  Gently fold in the avocado

 

Quinoa Salad with Avocado Vinaigrette

• 1/2 c quinoa, cooked per package instructions
• 1 can whole kernel corn, drained
• 1 can black beans, drained
• 1/2 red bell pepper diced
• handful of cherry tomatoes, halved
• 1/2 avocado, diced
• 1/4 c cilantro, chopped
• salad greens (romaine or spring mix)

Dressing

• 1/2 avocado
• 1/4 OJ
• juice of 2 limes
• agave syrup to taste
• cumin, chili powder, salt, pepper to taste
• 1/4 cup mild oil

Thanksgiving Veggie Salad

Raw veggies:  Celery, Carrot, Broccoli, Cauliflower, Zucchini, Cucumber, Cherry Tomatoes, all cut into large chunks

Kalamata Olives

Chopped parsley

Wishbone Italian Dressing, Distilled Vinegar, Dried Italian Seasoning, Salt, Pepper

Combine all of the above and let chill overnight

Spinach Salad with Bacon Vinaigrette

INGREDIENTS – SALAD

• 1 pound fresh baby spinach
• 4 hard boiled eggs, chopped
• 1/2 small red onion, chopped
• 6 slices bacon
• 1/2 pont cherry tomatoes, halved
• 4 oz sliced mushrooms
• 3 ounces shredded Monterey Jack Cheese
• dried cranberries for garnish

INGREDIENTS-DRESSING

• 3 TBSP bacon grease
• 3 TBSP olive oil
• 6 TBSP vinegar (cider, red wine, rice)
• 2 TBSP sugar
• 1 tsp dijon mustard
• salt and pepper to taste

Cook the bacon starting in a cold skillet.  Remove the cooked bacon and reserve 3 TBSP grease for the dressing.  Cut the cooled bacon crosswise into 1/4 inch strips

Combine the dressing ingredients into a jar and shake thoroughly

Pour onto the salad to combine

Basil Pasta Salad

First made for 4th of July Party 2015

I found that this lighter version of pasta salad to be very flavorful, especially by adding the basil in a tube.  It packs a strong punch of flavor and was very fresh tasting.  A lot easier and economical than making your own basil puree. Using a mixture of olive oil and mayo helped lighten the dish. I think a lot of people would like adding some grated parmesan or feta, but I liked this non-dairy version.  Add whatever fresh veggies you have on hand!

• 12 oz pasta (penne of spiral), cooled in salted water
• 1/2 red bell pepper (fresh or roasted), diced
• big handful cherry tomatoes, halved
• small can sliced black olives
• 1/2 tube chopped basil (found in the refrigerated produce section)
• 1/4 c mayo – the final dish should not look like it’s covered in mayo
• olive oil, added till desired consistency
• 3 TBSP vinegar or lemon juice
• chopped parsley
• chopped basil (optional)
• baby spinach, chiffonade
• raw cucumbers or roasted zucchini, diced
• diced carrot
• salt/pepper to taste

Add the vinegar to the pasta while still warm.  Allow the pasta to cool a bit before adding the rest of the ingredients