salad


I admit it sounds weird.  I really wouldn’t have made it had they not been giving away samples at the CSA this week when I picked up my share.  Mom was skeptical when I said I was going to make it, especially since it had feta in it (she claims it smells and tastes like feet).

The recipe makes enough for a side salad for two people.

Salad:

1 slicing cucumber

1/2 c. blueberries

3 Tbsp feta cheese

 

Slice the cucumber, leaving the peel still on.

 

 

 

 

 

Add the blueberries and feta cheese.

 

 

 

 

 

(I picked these fresh of the bushes in the backyard this afternoon)

 

Dressing:

2 Tbsp balsamic vinegar

1/2 c. vegetable oil

1/4 tsp dijon mustard

Combine all the ingredients for the dressing and whisk together.

Pour dressing over the salad and toss.

 

 

 

 

 

 

 

 

I think I may put less oil in next time.  It was very yummy!  Mom even said that it made the feta cheese taste less “footy”.  😉

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I was feeling adventurous Sunday.  I had been reading a lot about edible plants lately, so I decided to try out some daylilies in a stir fry.

So I went outside and picked some buds off the lilies.  I put them in a cup full of water and placed them in the refrigerator for a few hours.  (I read this on a web site – this will make any bugs come out.  Luckily,there were no bugs!)  I didn’t pick too many because I didn’t know what we would think of them.

 

First I heated some butter in a pan.  I chopped up some garlic scapes, onions, and orange peppers.  I let these fry until the onions started to become see through.

I then put in fresh shelled peas and the buds, which I had cut in two (ok – I was worried about the bugs even though they soaked all morning).  When most of the butter has cooked off, I added soy sauce twice around the pan.

I also made a napa cabbage salad.  I had some Tuesday at the CSA, but I changed up mine a little bit.

Dressing:

1/2 c. red wine vinegar

4 Tbs mustard (I used Weber’s horseradish mustard – it made the salad esp. zingy)

6 packs Truvia sugar substitute (equivalent of 4 Tbs of sugar)

salt and pepper to taste

Whisk all ingredients together and set aside.

 


Salad

1 head of Napa cabbage

4 large radishes

3 scallions

Chop us cabbage and put into a large bowl.  Cut radishes in to the thin slices.  Mix in with the cabbage.  Thinly slice the scallions (white and green parts) and add to the other veggies.  Toss.  Add dressing and toss again.  Let sit for at least 1/2 hour.

 

I served the salad and stir fry along with 1/2 a piece of steak.  I thought it was very good.  The buds tasted like something green with butter and salt.  My sous chef was not as crazy about the salad.  She liked it, but thought it was a bit too spicy.  I used horseradish mustard – next time I will use regular mustard.

Enjoy!

It is July 4th weekend and thought turn to picnic food.  Even though I was running around all over day (Farmer’s Market in the morning was enjoyable, but the rest of the day was insane), I still felt in a festive type of mood.  So I made this salad which was easy and delicious.  There was originally a recipe similar to this on the Real Simple website, but I changed it to my tastes and what I had available.

Ingredients

1 bag of American Pride Pasta (or any other 14 oz bag of novelty pasta)

1 1/2 cups fresh sweet peas (bought this morning at the Farmers Market)

2 scallions, sliced really thin and pulled apart

handful of chopped fresh basil

12 oz can of tuna packed in water

Wegman’s Basil Vinaigrette dressing

 

 

Cook pasta according to directions.  Strain.  Run under cold water and let drain.

In a large bowl combine pasta, tuna, peas, scallions, and basil.  Mix well.

Pour in dressing until it coats the pasta.  Salt and pepper to taste.

Enjoy!  And have a happy 4th!

 

 

Today I spent a nice day drinking wine and eating such things as oreo balls and and a strawberry and whipped cream concoction that was lovely.  On the way home I was thinking about the damage I had done to my veggie quest.  I stopped at Tops in Arcade on the way home to buy a chicken breast, but I was disappointed.  The packages of chicken breasts were partially frozen and contained more chicken than I could use in a night.  I went to the Butcher Block and was horrified that the Butcher Block display case is full of meat, poultry, fish, and seafood all next to each other.  (This is the meat, etc products that are not already packaged.)  They did not have any chicken breasts in there, not that I would buy them with all the possible cross contamination.  So, I went back to the packaged meat and got a thin steak.

When I got home I had a plan in mind for a salad.  Here is what you will need:

  • 2 garlic scapes
  • 6 small peppers
  • 1/2 pint of sugar snap peas
  • 1 tomato
  • leaf lettuce
  • thin steak
  • Italian dressing

I used a medium flame.

Use the Italian Dressing as you would olive oil in the bottom of the pan.  Chop up the garlic scapes and add to the frying pan.  Slice the steak into long strips (like you would for fajitas) and put in pan.  Brown on both sides.  Add sliced peppers and peas broken in half (but still in the pod).  If the mixture looks a little dry – add more Italian Dressing.

While the mixture is cooking, fill the bottom of 2 salad bowls with the leaf lettuce (use as much or as little as you like).  Slice the tomato and put it on top of the lettuce.  At this point take the mixture and divide it evenly between the two bowls.  Pour the liquid from the pan over the salads and enjoy!

*I must say, I was disappointed with the meat.  I have become used to the local and higher quality meat I have been getting.   This piece was tough and tasteless.  (Even though I cooked it in a way that should have made it tender enough.)  It didn’t take too much from the salad, but I believe if I do this again and use the better beef, the flavor would be much better.

Yesterday we came home from shopping around 1:30pm.  I had only had a piece of bread with peanut butter on it for breakfast and I had to leave for a friend’s house at 3:00pm.  I knew I was having dinner there, but I didn’t know what or when.  I decided to make a hearty lunch salad to make sure that I wasn’t cranky or tempted with junk food.

As you might have experienced before, steaks comes in two sometimes.  I had another 6oz steak which had been a companion to Friday night’s dinner.  I figured I would make a nice steak salad using the steak and the plethora of salad greens we have.  I also had half an onion left and figured that would go nicely also.

First, I trimmed off the fat on the steak and sliced it into strips.  I sprinkled some Montreal Steak seasoning on top.

I cut the onion up into strips and put it in the frying pan with extra virgin olive oil twice around the frying pan.

(Just a side note here – I went to Sicily several years ago.  One of the places I visited was an olive tree farm.  Extra virgin olive oil is the best to cook with when you do not want a strong olive-y flavor.  Also, the darker the green the better.  Extra virgin olive oil is the first press of the olives and none of the pit is squeezed into the oil.)

Next I put the steak strips in the frying pan.  I seared the steak on each side until a nice “crust” was formed.

While I was cooking the steak, I mixed together leaf lettuce, spinach, and mixed greens which included mizuna and arugula.

I laid the cooked steak on top of the greens mixture and put ranch dressing on top.  (Ranch was fine, but I would like to try this again with Italian dressing.)

We both enjoyed the salad and it did satiate any hunger I had until my meal later in the day.

 

 

**Sometimes kitchen items have other uses.  Saturday, somehow, a snake got into the house.   (For those of you who don’t know – I am deathly afraid of snakes.)  The cats had cornered the snake under one of the bookshelves.  Mom and I pulled out the bookshelf and it’s gross head popped out and started snapping at my cat Chloe.  I wanted that snake out of the house and dead. (Angels on an antique May altar were broken while we were in pursuit of a snake.  The snake had a lot of nerve hiding under the bookshelf with the statue of Mary on it.  I decided to crush it’s head for her.)

So, in my determination I grabbed my blue Ikea oven mitt and grabbed the wretched creature.  It promptly started biting itself.  I got the snake outside and Mom chopped of it’s head.  The oven mitt is now sitting in the doorway to the cellar – waiting to be disinfected.  You never know when you kitchen items may come in handy!

The versatile IKEA oven mitt!