Basil Salad

 

Having a flourishing 2 foot potted basil plant makes one foresee many dishes with added basil. First was this savoury and fragrant salad. Crisp chunks of cool cucumber, sliced juicy bright grape tomatoes, cubes of springy mozzarella cheese and of course some of those fresh tender sweet basil leaves; all tossed in a vinaigrette dressing and sprinkled with a good portion of black pepper. Absolutely so simple yet so flavoursome. The ideal summer side or main served with whatever protein you wish. 

Spring Salad

 

A few blustery snowy days had enticed me to make a salad not only because I enjoy crunchy savoury things but because we just marked Spring Equinox and the weather reflected that however I had a feeling snow would return, it always seems to. Most of the heavy damp snow we accumulated has melted away, the trees are looking lighter, and the warmer temperatures are set to return. An array of chopped vegetables tossed in a light herb dressing... mini cucumbers, cherry tomatoes, green peppers, red onion, chickpeas and topped with crumbled feta cheese. Still this salad was a culinary refuge to fondly munch and be a bit amused by the snow that so ruthlessly cascaded outside.    

Crunchy Chicken Salad

 

Having leftover roasted chicken went into making this flavourful crunchy chicken salad. Reminiscent of a Waldorf Salad minus the grapes. I have made a version of this when leftover turkey is abundant during certain holidays as well. This wrap and or sandwich filler is lightly creamy but fresh and crunchy thanks to the apples, walnuts and celery. Feel free to substitute what ever fruit, fresh or dried, or nuts you wish. A basic recipe where a tasty harvest of possibilities seems endless for such a classic.  

Crunchy Chicken Salad 

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about 2 cups leftover cooked/roasted chicken, chopped or 2 - 3 cooked chicken breasts, chopped

1/4 cup mayonnaise

1/4 cup Greek Yoghurt 

1 tablespoon grainy dijon mustard

1 - 2 teaspoon fresh or dried dill, according to taste

2 celery stalks, chopped

3 green onions, sliced

1 apple, unpeeled, cored and chopped

1/2 cup chopped walnuts, optional

salt and pepper to taste

Combine all the ingredients into a medium large bowl and mix well. Season with salt and pepper or more herbs according to taste. 

Serve over top spinach or mixed leafy greens, in a wrap, in a sandwich or tucked into a bun.

Notes: if the chicken salad appears a bit dry add either a little more mayonnaise or yoghurt or a 2 tablespoons of chicken or vegetable stock. Red onion may be used instead of the green onion.   

Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   

Macaroni Salad Dressing

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1/4 cup mayo

3/4 cup plain Organic Greek yoghurt

2 teaspoons grainy mustard

2 teaspoons white wine vinegar or any vinegar you prefer

1 1/2 teaspoons white sugar

1/4 teaspoon smoked paprika

1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like

pinch of salt

1/4 teaspoon fresh ground pepper

Add ins:

2 green onions, sliced

1/2 cup mixed peppers, diced

2 celery stalks, cut in half and chopped

3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni

In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.

Food Photo of the Day ~ Chopped Salad

 

I know I have said this before and I am sure that I am not the only one who has, however... salads don't necessarily mean or need to be leafy greens or swimming in dressing. Chopped salad is fresh and refreshingly simple, chopped vegetables, in this case tomatoes, cucumber and green onion, tossed with dill or summer savoury with fresh ground pepper and maybe just a pinch of salt or possibly a squeeze of lemon juice. Allowing the herbs and spices to dress and enhance a more clean flavour by omitting a flood of dressing. Straightforward but succulent and the vegetables burst in their own juicy flavour. An effortless bright and voluptuously glowing mountain of vegetables, that is becoming my preference.   

Cucumber Chickpea Salad with Feta and Lemon

 

Fresh and invigorating is what this salad is all about and it will add a colourful zesty spring to your plate. Savoury and crunchy with the right balance of crispness in every mouthful that not only complements any meal but is absolutely delicious on its own.  

Cucumber Chickpea Salad with Feta and Lemon

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2 tablespoons olive oil

2 tablespoons lemon juice or half the juice of 1 lemon

freshly grated lemon zest, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (540ml) chickpeas, drained

2 cups diced cucumber

1/4 cup finely chopped red onion

1/2 cup diced red pepper

1 large diced roma tomato

1/2 cup crumbled feta cheese 

chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Wash and prep all the vegetables and drain the chickpeas.

In a bowl combine the olive oil, lemon juice, lemon zest, salt and pepper and whisk together and set aside.

In a large bowl, add the drained chickpeas, diced cucumber, chopped red onion, diced red pepper, diced tomato and chopped Italian parsley. Toss to combine. 

Add the lemony olive oil dressing, fresh dill and feta cheese, and toss to coat. Serve.

No-Mayo Potato Salad

 

For a healthier potato salad without the opaque familiarity of mayonnaise, I thought I would try a no-mayo potato salad. It certainly emphasized the salad more than the dressing, with the reliance on fresh herbs, oil and vinegar. It is an ideal savoury palatable welcoming change, one that will be on repeat in our house. This salad gets better on the second day and if need to freshen it up just add more fresh herbs and possibly a handful of spinach leaves. 

No- Mayo Potato Salad

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1  1.5 lb/680g  small bag of mini red potatoes

1/4 cup olive oil

3 tablespoons red wine vinegar, plus 1 or 2 tablespoons extra

2 teaspoons Dijon mustard

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 spring onions (green onion), thinly sliced

2 tablespoons fresh dill

1 tablespoon fresh oregano

3 tablespoons fresh parsley

Put the potatoes in a large sauce pan and cover with cold water. Bring to a boil over high heat, add a teaspoon on Kosher salt, and cook the potatoes until tender, about 10 15 minutes, a fork should be able to gently pierce them. Drain well.

Allow the potatoes to cool enough to handle and cut them in half and place them in a large mixing bowl. While the potatoes are warm, sprinkle with 1 to 2 tablespoons of vinegar and let cool to absorb the vinegar.

In a medium bowl whisk together the olive oil, red wine vinegar, Dijon mustard, Kosher salt, black pepper, slices of spring onion, dill and oregano.

Drizzle the dressing over the potato mixture and gently toss. Add the chopped fresh parsley and toss again. Season with more salt and pepper to taste. Serve at room temperature or chilled. Store in the refrigerator in an air tight container for 3 to 4 days. 

Notes: This recipe can easily be doubled. Herbs can be substituted for others and according to your taste. If unable to find fresh herbs use dry herbs just adjust the quantity. Red onions may be used instead of spring onions and infused olive oils may be tried as well. 

Breezy Tomato Salad

 

With warm spring... summer like temperatures, some say, the season of salads is upon us, honestly, I think they never left. Forego the leafy greens and a salad can change according to seasons, ingredients, your own personal taste and what's available at the grocery store. Grilled, tossed, marinated, grained, pastafied or noodleious even the most modest of salads can be reimagined. This vibrant four ingredient salad is fresh yet simple and savoury and is a breeze to make in advance. 

Breezy Tomato Salad

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half a cucumber

1 small pint (approximately 15 to 20) grape tomatoes

2 green onions

mozzarella cheese

4 to 6 tablespoons Greek salad dressing

fresh basil leaves, optional 

Wash and pat dry vegetables throughly.

Slice the cucumber into thick slices and chop those slices into pieces, place in a large bowl. Cut the tomatoes in half, then add to the bowl with the cucumber. Chop the green onions and add to the cucumber and tomatoes.

Cut thick slices of mozzarella cheese into cubes. Add to the to the vegetable mixture. 

Make a Greek salad dressing, or any herbed oil and vinegar dressing you wish, you may also use a ready made dressing, if you have that on hand. Pour the dressing over the vegetables and toss to combine and coat evenly. Allow to mellow in the fridge for and hour. Serve with fresh basil leaves.

Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

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1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down. 

Food Photo of the Day ~ Potato Salad

 

No long weekend would be complete without me making potato salad. Fresh golden nugget potatoes from British Columbia, shredded carrot and thick slices of green onion toppled in a rich and creamy smoky herb dressing that will generously be scattered with strips of crisp Canadian bacon before serving. A familiar side dish that will be scrumptiously devoured all weekend long.   

Food Photo of the Day ~ Breezy Capri Salad

 

A classic Caprese or Capri salad consists of fresh mozzarella, tomatoes, basil leaves, salt and olive oil. Instead, I had tomatoes, cucumber, purple onion, pan-fried herbed halloumi, olive oil, balsamic vinegar, and pepper. So in short it became a loose round about version of a Capri salad using ingredients I had on hand. Unsure what to call this salad, I decided to name it in short a breezy Capri from which the inspiration came from; in hopes that it's refreshing flavour transports one to the coast and Italian island it is named after. Still tasty and gladly welcomed; an easy breezy change to rival any leafy green salad.

Mushroom and Leek Quinoa Pilaff

 

An easy change from rice, pasta or salad that can weather many seasons; relatively light but substantially satisfying and although savoury, depending on what you serve with it, or by adding fruit or substituting vegetables to something more seasonal makes this a wonderful yearly dish to come back to.   

Mushroom and Leek Quinoa Pilaff

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Serves 4 - 6

1 large leek

9 oz / 210 grams brown or mixed mushrooms

4 tablespoons unsalted butter

2 cloves garlic, crushed

460ml low sodium vegetable broth 

225 grams Quinoa

1 teaspoon fresh thyme

feta cheese or goats cheese, garnish

slices of green onion , garnish

Trim the leek and remove any tough and dark green leaves. Cut leek in half lengthwise and wash throughly. Cut each piece in half lengthwise then thinly slice. Rough chop the mushrooms.

In a large saucepan, melt 2 tablespoons of butter over medium - high heat; add mushrooms and cook for 6 to 8 minutes or until browned. Add the leeks and garlic and cook for 1 minute, stirring often.

Meanwhile heat the broth in the microwave, using a microwave safe bowl, for 1 and 1/2 minutes to warm through. Add the remaining 2 tablespoons butter and quinoa to the mushroom mixture; cook, stirring for 1 minute. Stir in the hot broth and as soon as the mixture come to a boil, reduce the heat to low and cover. Cook for 12 to 15 minutes or until the liquid is mostly absorbed. Remove from heat and let stand covered for 5 minutes. Add the thyme and fluff with a fork.

Transfer to a serving dish and sprinkle generously with feta cheese or goats cheese and slices of green onion. Serve.  

Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.    

Easy Pasta Salad

 

When purchasing a salad dressing that is deeply discounted and soon to expire in a few weeks; there is one dish that comes to mind... pasta salad. It is presumptuous to think that salads of any kind can only be enjoyed during the warmer months, I think that's not true. Salads, depending on ingredients whether they are seasonal or what ingredients are available, make for a meal and may be enjoyed anytime regardless of the weather. 

Easy Pasta Salad

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1 package (500g) fusilli or pasta of your choice

1 green pepper, chopped

1 red pepper, chopped  

1 yellow pepper, chopped

4 green onions, sliced

200g package of organic cremini mushrooms, sliced and sautéd

herbed halloumi cheese, sliced and panfried

475ml Catalina salad dressing 

Cook the pasta according to package directions. Drain and allow to cool slightly.

Chop and slice the vegetables and prepare the mushrooms and cheese as stated in the recipe. 

Place the cooked pasta into a large bowl. Add all the prepared vegetables, including mushrooms, and toss together. Pour the entire bottle of Kraft's Catalina dressing over the pasta and vegetables. Toss to coat. Add the halloumi cheese and toss again. Serve with chopped green or black olives.

Food Photo of the Day ~ Potato Salad

Potato salad the dependable summer side dish that goes with just about everything. When you have leftover homemade potato salad and leftover mini taco bowls; together,  they are the perfect way to get creative for lunch; just scoop potato salad into the taco bowl top with grated vegetables and chopped lettuce and you have a deliciously cool summer time lunch. Simple!     

Hope everyone is having an okay week. - JD 

Three Bean Salad

With some creativity and a little culinary know how creating meals using canned food may be a necessity or a regularity at times. As a main, side or on toast this is a healthy and delicious way to add some extra fibre to your meals.
    
Three Bean Salad

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1 can of chickpeas, drained 

1 can of red beans, drained 

1 can of black beans, drained 

half red onion, diced

half green pepper, diced

mixed green sprouts, optional

Dressing:

1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon summer savoury

In a bowl whisk all the dressing ingredients together until the white sugar has dissolved.

Make the dressing and set it aside.

In a large bowl add the drained chickpeas, red beans and black beans. Then add the diced red onion, green peppers and mixed sprouts, if using. Whisk the prepared dressing and drizzle the dressing over the beans and vegetables, you might not need to use all of the dressing; depends on taste, gently toss to coat. Refrigerate for a few hours to allow all the ingredients and flavours blend together.     

 

Potato Salad with Bacon

I have made this potato salad before however not with bacon and after finding a package of bacon in the freezer I decided to use it up. Combining it with a package of mini potatoes I had on hand and a few simple ingredients. This salad is a nice departure from leafy salads and a great way to use up some lingering bits from your freezer, fridge and pantry.        

Potato Salad with Bacon

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1/2 cup mayonnaise

1/2 cup sour cream

2 teaspoons grainy mustard

1 teaspoon vinegar

4 teaspoons white sugar

1/4 teaspoon paprika

3 green onion, sliced, optional

2 carrots, grated

salt and pepper to taste

1 bag multi-coloured mini baby potatoes

1 package of bacon, chopped and cooked

Place the mini potatoes into a large stockpot, cover with enough water. Bring the water with the potatoes to a boil and continue to boil until the potatoes until just tender. Carefully drain the water and set the potatoes aside to cool.

Open the package of bacon and place all slices on a clean cutting board. Roughly chop the bacon into bits. Heat the frying pan over medium high; add the chopped bacon and cook until crisp and chewy, or to your liking. Remove the cooked bacon bits, from the frying pan, to a plate lined with paper towel (kitchen towel) to drain.

In a large bowl stir to combine the mayonnaise, sour cream, grainy mustard, vinegar, sugar, paprika, green onion, if using, shredded carrots, salt and pepper. 

Once the mini potatoes are cooled cut them in half and place into a large bowl. Add the cooked bacon bits then add the mayonnaise mixture. Toss to coat. Cover and allow to rest in the refrigerator for a few hours before serving. When serving sprinkle with dried onions, if you have any.   

Notes: Try... red onion, peas, corn, red pepper in addition to all the other ingredients or whatever you have on hand in your pantry to pull this salad together.
  

Food Photo of the Day ~ Tomato and Bocconcini Salad

This colourful salad is simple. Rainbow tomatoes and Bocconcini cheese resting on a bed of dark romaine lettuce and drizzled with a Cranberry/Raspberry vinaigrette. A light sprinkling of pepper to finish and enhance the fresh crisp flavour. 

Hope everyone is having a good week. - JD 

Food Photo of the Day ~ Greek Salad

We have had a run of warm weather and bright sunshine only to be handed overcast skies and snow however that doesn't mean we can enjoy a crisp salad. I crave salads year round and like to make easy additions to a classic one such as this. Romaine lettuce is a great way to add to the abundance of a Greek salad. Keeping it crisp and fresh!  

Food Photo of the Day ~ Mixed Vegetable Salad

It has been an interesting week and with the World Cup winding down this mixed salad pretty much sums it up. Chopped fresh veggies, like tomatoes, cucumbers, green and red peppers, and green onion, tossed in a herbed vinaigrette with a healthy crumbling of blue or feta cheese. Sprinkled with fresh parsley. The idea is to use whatever vegetables you have on hand. Colourful, fresh and tasty! 

Hope everyone has been enjoying their glimpses of the World Cup. - JD