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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘salad’

Quinoa with Zucchini, Corn & Basil

This recipe uses raw corn and zucchini, which I wasn’t brave enough to try!  I boiled my corn on the cob for 9 or 10 minutes and then removed the kernels … and I blanched the zucchini for a quick minute.  I also made the vinaigrette (olive oil and lemon) in a separate small bowl and added it into the salad (I didn’t use it all).  I would definitely double this recipe as it only serves 2.  This would be great for lunch or a BBQ dinner while fresh corn is still available.

Quinoa with Zucchini, Corn, Parsley & Basil

Recipe from blog Gourmette NYC.

Quinoa with Zucchini, Corn, Parsley, and Basil

Ingredients:

1 cup cooked quinoa
1 ear of corn, kernels removed
1 small zucchini, thinly sliced (use a mandoline for best results)
1/2 cup chopped parsley
1/4 cup minced basil
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoons)
Salt and pepper

Directions:

In a large bowl, toss the quinoa, corn, zucchini, parsley, and basil. Add the olive oil and lemon juice and toss, adding more olive oil and lemon juice if desired. Salt and pepper to taste.

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Basic White Balsamic Vinaigrette

This is my easy, weeknight (and weekend) vinaigrette that I make all the time, all year round.  It’s so easy to make — it only takes about 3 minutes — and you can make 2 or 3 X the recipe to keep in the fridge for the week.  Some nights, even making a 3-minute dressing is just too daunting, right?

Basic White Balsamic Dressing

 

Basic White Balsamic Vinaigrette

1 Tbsp. white balsamic vinegar (Trader Joe’s brand is the best!)
2 Tbsp. extra virgin olive oil
pinch of Maldon sea salt flakes
pinch of fresh ground pepper
pinch of marjoram and/or dill

In a small glass dish, add balsamic vinegar, then slowly whisk in the extra virgin olive oil until combined.  Finish with salt, pepper and herbs.  Add vinaigrette into your greens in a salad bowl, tossing to see how much you need.  Taste a leaf.  If your salad has no taste, it just needs another pinch of salt and that will bring out all of the flavors.

To make a green salad special (I usually favor Butter / Bibb or baby lettuces), I often add toasted nuts and a sweet fruit like pears, persimmons, or apples.  I also like the combination of scallions and avocado.

 

 

 

 

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Mixed Greens with Carrot-Ginger Dressing

I am obsessed with this salad dressing.  My whole family is.  Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week.  We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados).  I’ve even tossed it into some leftover quinoa.  It’s good on everything!  This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since.  Enjoy!

Carrot Ginger Dressing

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good“.

Carrot-Ginger Dressing

Makes 2 1/2 cups

Ingredients:

2 carrots, peeled and roughly chopped

2 shallots, peeled and roughly chopped

1/4 cup roughly chopped fresh ginger

2 tablespoons sweet white miso paste

1/4 cup rice vinegar

2 tablespoons light raw honey or xylitol (I just used regular honey)

2 tablespoons toasted sesame oil

1/2 cup grapeseed oil

1/4 cup water

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

Directions:

Purée everything together in a powerful blender until absolutely smooth.

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Arugula Salad w/ Pine Nuts

I love this simple arugula salad – the peppery arugula, the nuttiness from the toasted pine nuts, and the zing from the sherry vinegar make a nice combination.  This is great served with a grilled cheese or pizza!

Arugula Salad

Arugula Salad

Serves 2

Ingredients:

Arugula, washed and patted dry

1 tablespoon pine nuts

1 tablespoon sherry vinegar

2 1/2 tablespoons extra virgin olive oil (good quality)

Sea salt flakes (Maldon)

Directions:

Toast the pine nuts in toaster oven for 2 minutes or until lightly browned (be careful not to burn!)  Set aside to cool.  In a small bowl prepare sherry vinaigrette: combine 1 tablespoon sherry vinegar and a pinch of sea salt flakes; whisk in 2 1/2 tablespoons of extra virgin olive oil.  Grab three handfuls of arugula and toss into a medium mixing bowl.  Add pine nuts and as much sherry vinaigrette as you desire.  Toss and season to taste with more salt, if needed.

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Farro Salad with Roasted Squash, Radicchio & Sage

This is such an amazing salad!!  My friend Nicole does catering and cooking classes in San Francisco (Savory Pear) and she came up with this brilliant creation.  She says it gets even better the next day, so a great “make ahead” dish.  To save time, I often buy the container of butternut squash that has already been cut up (but use immediately – it doesn’t last that long!)

Farro Salad with Roasted Squash, Radicchio & Sage

Recipe from blog Savory Pear in the November 2012 Newsletter.

Farro Salad with Roasted Squash, Radicchio & Sage

Ingredients:

1 medium sugar pie pumpkin, butternut squash, delicata squash, or kabocha

1 cup olive oil, divided

1 cup semi pearled farro

1/4 cup red wine vinegar

1 medium head of radicchio, cut into 1/4 inch ribbons

Kosher salt and freshly ground pepper

1 cup vegetable oil

1/2 bunch sage

Directions:

Pre-heat the oven to 425 degrees.  Peel, seed, and cut the squash or pumpkin into 1/3 inch cubes.  Toss with 1/2 cup olive oil, pinch of salt and pepper.  Spread into a single layer on a rimmed baking sheet.  Roast for 20-30 minutes until a toothpick inserts easily and the squash or pumpkin is nicely browned.  Let cool.

Place the farro in a large pot of lightly salted water.  Bring to a boil, lower the heat, and simmer until the grains are tender, 15-20 minutes.

While the farro is cooking, combine the vinegar, 1/2 teaspoon salt and some fresh ground pepper in a small bowl and slowly whisk in 1/2 cup olive oil.  Drain the farro and add to a medium or large bowl.  Toss in the vinaigrette (you might not need to use it all) and add radicchio, tossing well and allowing it to wilt slightly.

Heat 1 cup vegetable oil in a saucepan to 350 degrees.  Add 5-6 sage leaves at a time and fry until crispy, 20-30 seconds.  Remove and drain on paper towels.  Repeat with remaining sage.

Just before serving, toss in the roasted pumpkin, crumbled fried sage, and season to taste with salt and pepper.  Serve warm or at room temperature.

Serves 6

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