Niçoise Salad Platter

Here’s my take on a simple classic Salade Niçoise – perfect for warm summer nights.  A bed of fresh greens, green beans, potatoes, tuna, and smoky niçoise olives are brought together with the simplest of dressings — a squeeze of lemon, sea salt, and your best olive oil.

Niçoise Salad Platter

I scattered chopped fresh oregano on top to add savory highlights to the beans and potatoes.  Using a wide platter instead of a bowl allows guests to select the parts they like best (and looks cool, too).  I used high quality oil packed tuna, but sliced seared fresh tuna steak would be even better.  Gluten and dairy free, and full of flavor, this salad is a summer dinner star.  Enjoy!

Niçoise Salad Platter
(serves 4, generously)

2 cans oil-packed tuna
6 – 7 cups greens, washed and torn
1/2 cup niçoise olives, pitted and halved
4 potatoes, cooked just until tender, cubed
8 oz green beans, cooked just until tender
1/2 lemon
1/4 cup best quality olive oil
sea salt
2 TB fresh oregano, chopped

Arrange all ingredients except oil, lemon and salt on a platter.  Just before serving, squeeze the lemon over the salad, drizzle the oil over the platter, and sprinkle with salt.

Southwest Summer Salad

Here is a spicy, savory meal that makes great use of prime summer produce — corn, tomatoes, lettuce, and avocados — in one delicious salad.  This is a crowd pleasing superstar, as it’s dairy and gluten free, vegan, deliciously nutritious, and easy to do much of the prep in advance.

Southwest Summer Salad

This salad uses one of my prior recipes, Spicy Tofu Crumbles.  If you would prefer, you may substitute grilled chicken breast for the tofu crumbles.  The quick to make dressing can be adjusted for spiciness depending on your preference.  (for Hannah & Caleb) Enjoy!

Southwest Summer Salad
(all quantities are dependent on number of servings needed)

romaine lettuce, washed and cut
tomatoes, rough chop large tomatoes, or halve cherry tomatoes
fresh sweet corn – kernels cut off cobs, sauteed briefly in a little olive oil, then cooled to room temp.
avocado, peeled and diced
bell pepper, chopped
fresh cilantro, chopped
pinto beans, cooked and cooled
toasted pepitas
Spicy Tofu Crumbles
Chipotle Lime Dressing (recipe below)

Assemble all ingredients in a large shallow bowl.  Dress the salad just before serving.  Add tortilla chips for extra crunch.

Chipotle Lime Dressing
3 TB fresh squeezed lime juice
6 TB extra virgin olive oil
1/2 to 1 tsp. chipotle powder (depending on how spicy your like dressing)
1/2 tsp. sea salt
2 cloves fresh garlic, pressed

Carrot Salad with Lavender & Thyme

My CSA box* often includes carrots — and last week they were special.  Deep, rich purple on the outside with a bright orange core, these beauties deserved a starring role.

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purple carrots, lavender, and thyme

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Carrot Salad with Lavender & Thyme

Their flavor profile is a little duskier than a bright orange carrot, and so I paired them with the lovely lavender and thyme growing in my garden.  A simple dressing of olive oil, sherry vinegar and a touch of honey make it sing.  All together, this is a hearty, sweet/savory salad that would add sparkle to most meals.  And a bonus — this salad keeps for a couple days in the fridge — perfect for make ahead meals.  Enjoy!

Carrot Salad with Lavender & Thyme

6 – 8 purple carrots, rinsed and grated
3 TB olive oil
1 TB fruity sherry vinegar
1 tsp honey
1/4 tsp sea salt, fine
3 sprigs fresh lavender, buds removed and chopped (or 1 tsp dried lavender)
2 tsp fresh thyme leaves (or 1 tsp dried thyme)

Mix all ingredients together in a bowl, taste for salt and adjust if needed.

* I often feature vegetables from my Full Belly Farms CSA Veggie box.  Have you considered joining a CSA?  This stands for Community Supported Agriculture.  There are many in my neck of the woods, Northern California, but I know that they exist all over the country, and perhaps the world.  It is an excellent way to taste the best produce grown locally, grown in a way that respects workers and the land upon which they labor.  Here’s a link to Local Harvest, a site that helps connect you with the best CSA box for you and your family.

Bulgur Salad with Spring Herbs

I grow a number of herbs in my garden.  They are not only great to have for cooking, they are also pretty, easy-going members of my garden plant communities.  While tabouleh is often made with parsley, I’m highlighting three mild fresh green herbs in this version:  mint, lemon balm, and fennel fronds.  They’re like good friends, and play well together on the palate.  And, just for fun, I added some primrose petals for a bit of color.  (Yes!  some flowers are edible)

lemon, primrose, mint, fennel fronds, and lemon balm

Bulgur Salad with Spring Herbs

Lemon balm is a delightful, easy to grow herb, and smells of lemon.  I grow a couple different types of mint.  In this recipe I use my favorite for cooking – Kentucky Colonel.  I lightly dressed the bulgur and herbs with olive oil and fresh lemon juice, seasoning with sea salt to taste.  Simple, easy, fresh and satisfying.  Enjoy!

Bulgur Salad with Spring Herbs

1 cup wheat bulgur
1/2 tsp. sea salt
1 1/2 cups boiling water
fresh squeezed juice of 1/2 lemon
3 TB olive oil
2 – 3 sprigs mint
2 – 3 sprigs lemon balm
fennel fronds

In a medium bowl, pour boiling water over bulgur and salt.  Cover and let sit for 20 minutes.  Remove cover, fluff the bulgur, and cool in the fridge for another 20 minutes.

Chop herbs fine, then mix into the prepared bulgur with the olive oil and lemon juice.  Add more salt to taste if needed, then serve.  Garnish with edible flowers if desired.

Cabbage Salad with Roasted Garbanzos and Spicy Tahini dressing

Crunchy, subtly sweet, mild, savory, and a tasty nutrient powerhouse.  I’m talking about cabbage, of course!  This stalwart vegetable deserves some love, especially in the winter when quality salad greens can be scarce.  But cabbage — it’s there for you!

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I paired mine with a zingy, savory tahini dressing and added roasted garbanzos and pepitas for awesome crunch and a punch of protein.  The spicy tahini dressing is really creamy and zingy — but relatively low in fat, for a dressing.  The secret?  Tahini — which is just finely ground roasted sesame seeds.  Water, an unusual ingredient in most dressings, is important for proper texture in this dressing.

Spicy Tahini Dressing, after a quick blend with immersion blender

Spicy Tahini Dressing, after a quick blend with immersion blender

Using an immersion blender makes the Spicy Tahini dressing super easy to make — but you can use a whisk or regular blender if that’s what you have.  (Consider purchasing an immersion blender.  I use mine regularly for puréed soups and dressings)

Garbanzos, roasted with oil and salt

Garbanzos, roasted with oil and salt

Roasting canned garbanzos transforms these tasty beans into crunchy/chewy nuggets. This is a vegan main dish, full flavored, and easy on the budget.  And I consider it a pantry meal — because cabbage is such a long keeper in the fridge and the other ingredients are pantry basics.  Enjoy!

Cabbage Salad with Roasted Garbanzos and Spicy Tahini Dressing

for the Spicy Tahini dressing:
1/4 cup tahini
2 TB olive oil
3 TB fresh squeezed lemon juice
1 clove crushed garlic
1/4 cup water
3/4 tsp. sea salt
1/4 tsp. cayenne pepper

Blend until creamy.  May add more or less cayenne as desired.  The amount I included makes a mildly spicy dressing.

for the Roasted Garbanzos
1 can garbanzos
1 TB olive oil
sprinkle of sea salt

Heat oven to 400 degrees.  Drain garbanzos, and pat dry with paper towel.  Drizzle with oil and toss lightly, then arrange in a single layer on a baking sheet.  Sprinkle with salt.  Bake for 30 – 40 minutes in the oven, until they are browned and crunchy.

To serve the salad:
Cabbage, finely shredded
Roasted Garbanzos (see above)
Spicy Tahini Dressing (see above)Pepitas
cherry tomato quarters

Quantity of cabbage, pepitas and cherry tomatoes depends on number of servings desired.  The dressing and garbanzo recipes double easily for more servings.  Toss the all ingredients together, and enjoy!

Double Persimmon Napa Cabbage Salad

It’s persimmon month, at least in my house.  I’ve got my first batch of dried Hachiya persimmons ready, and fresh mellow Fuyu persimmons on my counter.  I put the two of them together in a salad with savory, slightly bitter napa cabbage and it was a great combo.

Napa cabbage, bright orange Fuyu persimmons, and dried Hachiya persimmons

Napa cabbage, bright orange Fuyu persimmons, and dried Hachiya persimmons

Persimmon Napa Cabbage Salad

Double Persimmon Napa Cabbage Salad

I lightly dressed the greens and persimmons with a sherry vinegar/olive oil dressing and topped with toasted almonds for a rich crunch.  This salad would work well with finely shredded brussels sprouts instead of napa cabbage.  Savory, sweet, fresh, and crunchy — this is a nice Fall salad for the persimmon lover. Enjoy!

Double Persimmon Napa Cabbage Salad
(serves 4 – 6 for a side dish)

1/2 head Napa Cabbage, sliced thin
2 Fuyu persimmons, peeled and sliced into bite size pieces
2 dried Hachiya persimmons*, diced small
1/2 cup toasted almonds, coarse chop

Dressing:
1/4 cup extra virgin olive oil
2 TB sherry vinegar
sea salt to taste
fresh ground black pepper

Assemble the salad ingredients in a shallow, wide bowl.  Just before serving, mix together the sherry vinegar and olive oil with about 1/4 tsp sea salt.  Drizzle over the salad, top with fresh ground black pepper, and serve.

* If you can’t locate dried persimmons, you may substitute golden raisins

Smoky Quinoa and Lentils

Earthy red quinoa and french green lentils taste amazing with sweet ripe tomatoes and a smoky lemon dressing.

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Smoky Quinoa and Lentils

The magic making these simple foods extra delicious is smoked paprika.  I developed this recipe to inspire a friend looking for good lunch ideas.  This one works nicely — it’s best at room temp, protein packed, super tasty, and portable.  It also is an easy make-ahead dish.

simple lemon dressing featuring smoked paprika

simple lemon dressing featuring smoked paprika

french green lentils, tomatoes, red quinoa, and lemon

french green lentils, tomatoes, red quinoa, and lemon

Add a piece of fruit and lunch is served!  Also fabulous over a bed of greens for a dinner entree.  Enjoy!  (for Barbara)

Smoky Quinoa and Lentils
(makes 4-5 generous servings)

1 cup french green lentils
1 cup red quinoa
3 medium ripe red tomatoes, diced
1/3 cup toasted pepitas

For the Smoky Lemon Dressing:
6 TB extra virgin olive oil
3 TB fresh squeezed lemon juice
1/2 tsp. smoked paprika
3/4 tsp. fine sea salt

Make the smoky lemon dressing by combining the olive oil, lemon juice, smoked paprika, and sea salt.  Set aside.

Cook the green lentils:  rinse the lentils, then place in medium covered sauce pan with 3  cups water.  Bring to a boil, cover and simmer for about 20 minutes, or until the lentils are tender but still firm.  Drain and place in a bowl.

Cook the red quinoa:  First, rinse the quinoa.  It is important to wash off the bitter saponins that are a natural part of the seed coat.  I place the dry quinoa in a bowl, cover with cool water, swish around a couple of times, then drain in to a fine mesh colander.  Place rinsed quinoa into a sauce pan, add 1 1/3 cups fresh water, bring to a boil, cover and simmer for 8 – 10 minutes, or until the quinoa is tender but still has bite, and the water has been absorbed.

When the cooked lentils and quinoa are cooled to room temp, combine with the tomatoes and smoky lemon dressing.  Just before serving, add the pepitas.