This is a my version of a salad I had for dinner in Aspen. This is such a yummy salad and it is so pretty. Build on a bed of mixed greens. This salad had shaved carrots, fresh tomatoes and peppers from the garden, and cucumber. Layer the salad with smoked salmon and sprinkle with goat cheese, capers and pine nuts. I served it with a light champagne vinegarette. It is definitely a salad I will make again!
Archive for the ‘Salad’ Category
Savannah summers can get pretty hot and steamy so this was a welcome alternative to having to cook and create heat in the kitchen. I threw together this salad and it was delicious.
1 pound blue crab
3 avocados, cubed
1 mango, cubed
about 1/4 cup of lime juice
salt and pepper to taste.
I served this on a bed of fresh spinach with a bottle of pinot grigio. A tasty summer dinner!
The figs are ripe! So far I have been gnoshing on them and making salads – I will post recipes as I create them – if I don’t eat them all first
Two salads so far: grilled figs, drizzle with balsamic vinegar, sprinkle with bleu cheese (or goat cheese, I just had bleu cheese on hand) and enjoy.
The second salad was similar only I added grilled chicken and didn’t grill the figs. I also used bleu cheese dressing to enhance the bleu cheese flavor:
The only other fig product in the works is a vodka/fig infusion – no picture of that – I will try to snap one later – the vodka infusion is going on at a neighborhood pub http://www.barfoodsavannah.com/
Originally uploaded by lyricalmezzo
This was Sunday dinner. It was soooo good. I made crab cakes and zucchini cakes and served them alongside a lovely salad of spinach, mangos, tomatoes and feta. Delicious.
I used claw meat – it is very sweet and yummy. I’d say it was about a pound of crab meat.
2 teaspoons of dijon mustard
2 teaspoons of old bay or other seafood seasoning
1 cup of panko (you can use regular bread crumbs or even crushed crackers, I just like the crunchiness of the Panko)
Form into patties and put in the freezer for about an hour. You don’t have to put them in the freezer, but I find this helps them hold together better in the cooking process.
When ready to cook, heat about 3 tablespoons of olive oil in a saute pan and add crab patties – let brown on both sides.
The zucchini cakes I have made before. Check that out here.
I love soup. Especially potato soup.
The last few potato soup recipes I’ve tried have left me flat. So when I checked out the “New Recipes from Moosewood Restaurant” book from the library, I was hesitant to try the potato soup recipe.
Luckily, I threw caution to the wind and tried it anyway, and I’m so glad I did.
Very Creamy Potato-Cheese Soup from “New Recipes from Moosewood Restaurant.”
3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
1/2 stalk celery, coarsely chopped (I added this- it isn’t in the recipe)
3 cups veggie stock or water (I used 2 cups chicken stock plus 1 cup white wine)
1 teaspoon dried dill (2 tablespoons of fresh)
4 ounces cream cheese
1 1/2 cups milk (or part cream)
1 cup grated sharp cheddar (3 ounces)
salt and black pepper to taste
fresh or dried parsley for garnish
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes, carrots and celery and saute for 5 to 10 minutes longer. Add the stock or water (or wine) and dill and simmer until all the vegetables are tender.
Puree the veggies with the cream cheese and milk in a blender or food processor. Return the soup to the pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
Serve each cup or bowl garnished with parsley.
This soup was delicious…and even better the next day. When I rewarmed it, I had to add more milk because it thickened up in the fridge. This was excellent with a piece of parmesan toast and a simple spinach salad…
Easy!! Dice one mango, add chopped onion, cilantro, a dash of lime juice and a dash of wine vinegar (red or white will work, I used red) Let sit for 15 minutes. Enjoy over grilled fish or chicken. YUM!
Mimi – you need to get in the kitchen!!
This was dinner tonight. I sauteed some ground turkey with chopped onion, ground coriander, oregano, cumin and some tomato paste. I deglazed with some white wine.
I put the meat mixture on a bed of fresh spinach with chopped cucumber, mushrooms, tomatoes, jalapenos and shredded cheese. I topped it with some salsa (made from a dry mix that nearly blew my head off it was so hot) and some homemade southwestern ranch dressing.
Not exactly authentic, but pretty tasty.
I know this is a horrible picture, but I tried several times and this was the best I could do.
I made Leeky Creamy Chicken and Dumpling Stoup for dinner and decided I needed to serve a salad along side- mostly because I was craving veggies again. So I cut up some romaine hearts and threw on some raw onion, cucumber, mushrooms and avacado. I then had to consider the dressing options. In my blender I threw a couple of globs of champagne honey mustard, some fig vinegar, a splash of white wine, salt, pepper and some olive oil. I whizzed it around for a few seconds and voila! Not bad for dressing on the fly.
The mayonnaise biscuits are an old family recipe. The recipe comes from an old church cookbook. It is ridiculously simple and NEVER fails.
from the White Bluff Presbyterian Church Cookbook- 1988
1 c. self rising flour
3 tablespoons mayo
1/2 c. milk
Mix everything together and put in a muffin tin, half way up to the top. I made teensy little muffins to be cute, but Dev requested larger ones next time. He ate like 6 of them with dinner. Bake them at 400 degrees until they are golden brown on the top. Mine took maybe 15 minutes.