Fennel and Orange salad

Posted on Categories Salads
2 oranges, peeled and sliced
1 fennel bulb, thinly sliced
1 red onion, peeled and thinly sliced into rings
Dressing: juice of 1 orange
3 tablespoons balsamic vinegar

Arrange the orange slices in the bottom of a shallow dish. Place a layer of fennel on top and then add a layer of onion. Mix dressing and drizzle over salad.  serves 4

Lentil and Tuna salad

Posted on Categories Salads
2 ripe tomatoes, seeded and finely chopped
1 small red onion, finely chopped
14 ounce can lentils, rinsed and drained
6 1/2 ounce can albacore tuna, drained
2 tablespoons chopped fresh cilantro
Dressing: 4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon whole-grain mustard
1 garlic clove crushed
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground

Mix together the onion, tomatoes and lentils in a large bowl. Flake the tuna with a fork and stir into the mixture in large bowl. Add chopped cilantro. Whisk together all dressing ingredients and pour over salad. Season with black pepper to taste.  serves4

Orecchiette salad with Pears & Blue Cheese

Posted on Categories Salads
10 ounces dried orecchiette
4 large handfuls of mixed salad greens
2 pears, cored and diced
1 tablespoon lemon juice
10 ounces blue cheese, crumbled
1/2 cup chopped walnuts
4 tomatoes, quartered
1 red onion, thinly sliced
1 carrot, grated
8 fresh basil leaves, shredded
dressing: 5 tablespoons olive oil
3 tablespoons lemon juice – Salt & Pepper to taste

Cook pasta according to directions. Place the salad greens into a large bowl.  Toss the diced pears with 1 tblsp. lemon juice in a small bowl. Top the salad with the blue cheese, walnuts, pears, pasta, tomatoes, onions, carrots and basil. Mix the dressing ingredients together and pour over the salad, toss well and serve.  serves 4

Raspberry & Feta salad with Couscous

Posted on Categories Salads
12 ounces couscous
2 1/2 cups boiling chicken or vegetable stock
12 ounces fresh raspberries
small bunch fresh basil
8 ounces feta cheese, crumbled
2 zucchini, thinly sliced
4 scallions, sliced
1/3 cup pine nuts
grated zest of 1 lemon
Dressing:  1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
4 tablespoons olive oil
juice of 1 lemon – Salt & Pepper to taste

Put the couscous in a large heatproof bowl and pour over the boiling stock. Stir well, then cover and let soak until all the stock has been absorbed. Pick over the raspberries, discarding any that are overripe. Shred the basil leaves. Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, basil, lemon zest, pine nuts and gently toss all ingredients together. Put all dressing ingredients in a jar with lid, and shake until well blended. Pour over the salad and top with raspberries. serves 6

Mexican Tomato salad

Posted on Categories Salads
1 lb tomatoes, peeled, seeded, and coarsely chopped
1 onion, thinly sliced and pushed out into rings
14 ounce canned kidney beans, drained and rinsed
Dressing:  1 green chile, seeded and diced, 3 tablespoons chopped cilantro

3 tablespoons olive oil, 1 garlic clove, finely chopped, 4 tablespoons lime juice – Salt & Pepper to taste

Place the chopped tomatoes and onions slices in a large serving bowl and mix well. Stir in the beans. Mix the dressing ingredients in a bowl and season to taste with salt and pepper. Pour the dresing over the salad and toss gently. Best served at room temperature.  serves 4

Fava Bean salad

Posted on Categories Salads, Uncategorized
 3 lbs fresh fava beans, or 1- 1/2 lbs frozen baby fava beans
1 – 1/2 cups crumbled Greek Feta cheese
1 bunch scallions, thinly sliced
2 tablespoons chopped dill or mint
2 hard-cooked eggs, cut into fourths
crusty bread
Greek yogurt, plain to serve
dressing: 8 tablespoons olive oil
grated zest of 1 lemon and 2 tablespoons lemon juice
1 small garlic clove, crushed – Salt & Pepper to taste

Make the dressing by whisking the oil, lemon zest and juice, garlic, and
seasonings in a small bowl. Set aside. Shell the fresh fava beans, if using, and cook in boiling water for 5-10 minutes, or until tender. If using frozen beans, cook in boiling water for 4-5 minutes. Drain the cooked beans and in a salad bowl.  Whisk the dressing and pour over the beans while they are still warm. Sprinkle over the feta cheese, add the scallions, and toss. Sprinkle over the dill or mint and arrange the egg fourths in the bowl. Serve with crusty bread and yogurt to spoon on top, if wished. serves 4

Nutty Beet salad

Posted on Categories Salads
3 tablespoons red wine vinegar
3 cooked beets, grated
2 sharp apples
2 tablespoons lemon juice
4 large handfuls mixed salad greens
4 tablespoons pecans
dressing: 1/4 cup plain greek yogurt
1/4 cup mayonnaise
1 garlic clove, chopped
1 tablespoon dill – Salt & Pepper to taste

Sprinkle vinegar over the beets, cover and chill for at least 4 hours. Core and slice the apples, place the slices in a dish, and sprinkle with the lemon juice to prevent browning. Combine the dressing ingredients in a small bowl. Remove the beets from the refrigerator and dress. Add the apples to the beets and mix gently to coat with dressing. Put salad greens into a bowl and top with beet and apple mixture; Sprinkle the pecans over salad before serving. serves 4

Green bean & Walnut salad

Posted on Categories Salads
1 lb green beans
1 small onion, finely chopped
1 garlic clove, chopped
4 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts or almonds
dressing: 6 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons tarragon – Salt & Pepper to taste

Trim the beans, but leave whole. Cook for 3-4 minutes in salted boiling water. Drain well, refresh under cold water, and drain again. Put into a bowl and add the onion, garlic and cheese. Place the dressing ingredients in a glass jar with lid.  Shake well. Pour the dressing over the salad and toss to coat. Cover and chill for at least 30 minutes. Remove the breans from the refrigerator 10 minutes before serving. Give them a quick stir and transfer to serving bowl. Sprinkle the nuts over the beans before serving. serves 2

Red Lentil salad with Goat Cheese

Posted on Categories Salads
2 tablespoons olive oil
2 teaspoons cumin
2 garlic cloves, crushed
2 teaspoons grated fresh gingerroot
1 – 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 red onions, thinly sliced
5 cups baby spinach leaves
1 teaspoon hazelnut oil
6 ounces soft goat cheese
5 tablespoons plain greek yogurt

Heat olive oil in a large skillet over medium heat; add the cumin, garlic and gingerroot and cook for 2 minutes, stirring constantly. Stir in the lentils, then add the stock, stirring constantly, until it is all absorbed – this will take about 20 minutes. Remove from the heat and stir in the herbs. Meanwhile, heat the remaining olive oil in a skillet over medium heat, add the onions, and cook, stirring frequently for 10 minutes, or until soft and lightly browned. Toss the spinach in the hazelnut oil in a bowl. Put the lentil mixture on top of spinach; Mash the goat cheese with the yogurt in a small bowl and season with salt & pepper. Top the salad with sliced onions and goat cheese mixture. serves 4

Rosemary & Lavender Roasted Baby New Potatoes

Posted on Categories Vegetables and Sides
3 lbs baby new potatoes, washed and cut into halves
5 tablespoons olive oil
6 tablespoons butter, melted
1/3 cup fresh lemon juice
2 teaspoons lemon zest
2 teaspoons dried rosemary
1 teaspoon organic culinary lavender buds, chopped finely
Salt & Pepper to taste

Arrange cut potatoes in a 9×13 baking dish and mix thoroughly with all
ingredients. Bake at 375* for 35 – 45 minutes or until brown and lightly crisp. (scraping bottom of dish & turning potatoes gently after 20 minutes) serves 6.