Peach & Heirloom Tomato Salad with Peach Vinaigrette

This is one of my most favorite salads, especially during August when tomatoes and peaches are at their finest. I used heirloom roma tomatoes for this salad but any heirloom variety would be wonderful. While perusing the farmers market I found some beautiful, zebra striped romas that were just dying for me to buy them and use them as is, no cooking required! The peaches are so ripe this time of year just touching them causing bruising and you have to eat them within a few days...I don't mind because mine never last that long. I love opening my refrigerator and smelling the sweet, floral aroma of them, it inspires me to make all kinds of peachy delights! This salad is a perfect combination of flavors, ripe tomatoes that are just the right amount of savory, mixed with sweet, juicy peaches, sharp and creamy Italian cheese from Rome and topped with pungent, fresh basil right from my backyard garden. Seriously a salad does not get better than this, ok well maybe when topped with a peach vinaigrette made with small batch, Hudson Valley peach brandy...oh yes I went there!

This salad serves 4-6.

Ingredients

4 Heirloom roma tomatoes, any tomato will work.

4 Organic peaches

8 oz Sharp cheese, mine was a sheep's milk from Rome but any hard cheese with sharpness will work. (suggestions: blue cheese, parmesan or feta)

1/3 Cup fresh basil, chopped finely.

Dressing

1/4 Cup white wine vinegar

1 Tbsp dijon mustard

1 Tbsp peach preserves

1/2 tsp local honey

1/2 Small organic shallot, finely minced.

1/4 Cup peach brandy (optional), I used Peach Jack from Harvest Spirits.

1/2 Cup extra virgin olive oil

Sea salt & fresh ground black pepper, to taste.

Directions

Cut up the tomatoes, peaches and cheese into similar size chunks. Place in a large serving dish and toss to combine. Top with the basil and set aside.

In a dressing shaker or bowl with a tight fitting lid place all dressing ingredients except salt & pepper. Shake vigorously to emulsify, it will look thick and creamy. Taste for salt and pepper and season to taste.

To serve: Place a serving of salad onto a place and top with dressing and enjoy! I do not dress the whole salad because it makes the peaches and tomatoes soggy if you don't eat them all in one sitting.

Cucumber & Heirloom Tomato Salad

This is one of my most favorite summer salads, its refreshing and goes with anything. Super simple to make and full of such healthy and fresh flavors. Cucumbers are incredibly crunchy and almost floral while the tomato is creamy and tangy. I like to add in some mildly sharp spring onion or shallot, it helps to even out and make the salad interesting. The dressing is super simple and also filled with the flavors of summer, bright and pungent. I use a bit of lemon juice, champagne vinegar, super fruity extra virgin olive oil and then whatever herbs are ready to be snipped in my garden; oregano, thyme, rosemary, chives and basil all work well. You can serve this over Israeli couscous for a complete vegetarian meal or with a large slice of rotisserie chicken, let someone else warm up their kitchens! This also makes a great topping for grilled fish or as a "salsa" for tortilla chips. Its very versatile and incredibly healthy!

This recipe serves 6-8 as a side dish.

Ingredients

2 Medium, organic cucumbers, chopped.
1 Extra large or two medium, organic heirloom tomatoes, chopped.
1/2 Spring onion or a large shallot, minced.

Dressing

2 Tbsp fresh squeezed lemon juice, about half a lemon.
3 Tbsp champagne vinegar or white wine vinegar.
1/4 Cup extra virgin olive oil
4 Tbsp fresh, organic herbs, chopped finely, I used oregano, chives and thyme.
Sea salt & fresh ground pepper, to taste.
1 Clove organic garlic, minced or grated.
1/2 tsp Local honey

Directions

Put all veggies in a large bowl. Mix the dressing ingredients in a small bowl, whisking till they become thick. Taste for seasoning and add salt and pepper as needed. Pour as much dressing as you need over the salad, I had huge cucumbers so I needed all the dressing. Mix well to coat all veggies, but be gentle you don't want to break up the tomatoes too much.

Serve with your favorite grilled meat, over couscous or eat on its own! Enjoy!

Creamy Italian Pasta Salad

This pasta salad is amazing! The dressing is creamy, full of fresh herb flavor and just plain delicious! I used both, organic, semolina, corkscrew pasta that just grabs up all the creamy dressing so nicely, and a bag of organic, ricotta filled ravioli. I love the combination of both pastas, one being stuffed and hearty and the other just a vessel for getting more of that delicious dressing into your mouth! I also add in some interesting vegetables that go great in the salad and have lots of different textures and flavors. I use chewy and sweet sundried tomatoes, crisp, fresh cherry tomatoes, tangy, marinated artichokes and lots of fresh, pungent basil! The combination is absolutely wonderful and goes well with anything. We served ours with pasture raised elk sirloins and homemade Boston baked beans, it was awesome!




This recipe serves up to 8 as a side dish.

Ingredients

Salad


1/2lb Organic, semolina, corkscrew pasta, any noodle you like can be substituted.
1 (10oz) Bag Rising Moon Organic ricotta ravioli, any filled pasta can be used.
1 Cup marinated artichoke hearts, drained, chopped, I use Divina.
1 Jar oil packed, organic sundried tomatoes, drained of oil and chopped, I used Mediterranean Organics.
1 Pint organic cherry tomatoes, cut in half.
1 Bunch fresh, organic basil, about 1/2 cup, chopped.

Dressing

3/4 Cup Hellman's olive oil mayonnaise, Vegenaise also works well.
1/2 Cup red wine vinegar
1/2 Cup extra virgin olive oil (you can also put in some of the oil from your sundried tomatoes)
1 Tbsp water
1/2 tsp sea salt
3 tsp fair trade, organic, raw, cane sugar
1/2 tsp fresh ground black pepper
2 Tbsp Amore Italian herb paste, click here to find the product or look at my recipe for making your own at the end of the post.*
2 Cloves organic garlic, minced or grated.

Directions

Cook both types of pasta according to the package directions. Mix them and the rest of the salad ingredients in a large bowl.

In a small bowl mix all dressing ingredients, whisk till combined and creamy. Pour 1/2 the dressing over the salad and mix to coat. Reserve the remaining dressing.

Refrigerate the salad for at least 2 hours, up to 24 hours, which I think is best for the flavors. Right before serving pour additional dressing over salad as needed, pasta tends to soak up dressing as it sits and gets dry.

Serve all summer with your favorite grilled meats and enjoy!

*If you cannot find the herb paste or you want to make your own, take a cup of your favorite mixed Italian herbs, rosemary, thyme, parsley, basil and oregano. Put them in a blender or food processor and pulse a few times to chop, then slowly drizzle in 1 Tbsp of olive oil and 1 tsp of water and mix till it resembles a pesto. This allows your herbs to mix into your dressing well and get all of their flavor incorporated well.

Mediterranean Tuna Macaroni Salad

This is my favorite macaroni salad, its full of Mediterranean flavor which makes it unique and healthy. I use albacore tuna fillets in olive oil, roasted red peppers, fresh cherry tomatoes, fresh oregano and a creamy dressing that is made with lower fat olive oil mayo. The combination is creamy, tangy and so incredibly delicious! I love to serve it over a bed of mixed greens, for lunch or it makes a perfect side dish for any of your summer, grilled meats.

Lets talk about tuna! Fish is such an important product to buy responsibly, and from companies or fishermen you trust. Tuna is a large fish so it is the top of the ocean food chain and can be loaded with mercury, which is not something you want to eat on a regular basis. Some tuna is also fished in irresponsible ways which means that all sorts of other sea life get caught in their nets or lines. Wild Planet  is a responsible fishing company that sells tuna products that are higher in omega-3's and low in mercury. They fish in areas where the tuna are migratory and smaller in size, so they are lower in mercury. They also cook the tuna, after canning so they can retain all their nutrients. Their fishing practices are also safe for the environment and they are 100% compliant with all environmental agencies. I just love them and their tuna is absolutely delicious!

Recipe serves 4-6.

Ingredients

1/2 Box whole grain macaroni, I use Barilla.
1 (4.5 oz) Jar of albacore tuna fillet, I use Wild Planet in olive oil.
1 Cup cherry tomatoes, cut in half.
2 Whole, roasted red peppers, diced, I use Divina.
2 Tbsp fresh, organic oregano, chopped finely.
1 Clove, fresh garlic, minced or grated.
1/3 Cup olive oil mayo, I use Hellman's.
1 Tbsp dijon mustard
1/2 tsp organic garlic powder
1/2 tsp organic onion powder
Sea salt & fresh ground pepper, to taste.

Directions

Boil pasta according to box directions.

Mix cooked pasta, tomatoes, roasted red peppers, tuna and oregano in a large bowl.

In a small bowl mix mayo, mustard, fresh garlic, garlic powder, onion powder, salt and pepper. Whisk till combined.

Mix dressing with the pasta mixture and coat evenly.

Chill and serve over a bed of greens or as a side dish for your favorite grilled meats!

Pan Seared Pork Over Cherry & Spinach Salad

This salad is a play on a childhood favorite; pork chops with apple sauce. Instead of apples I am using dark, sweet cherries as the fruit component. The seared pork chop is locally raised, so it has the deep porky flavor that only comes from pasture raising your pork. I seasoned it with some smoked guava salt from The Meadow in Portland, Oregon. This salt was perfect on the pork and complimented the sweet notes of the salad beautifully. I continued with the salty and sweet theme by also adding some shredded rosemary manchego to the salad. The manchego is a sheep's milk cheese so its incredibly salty and sharp that combined with hints of fresh rosemary, it went so well with berries and the pork. If you have never tried putting herbs and berries together, this is a must try for you! This salad was so perfect not a taste bud was missed; sweetness from the cherries, saltiness from the smoked salt and the manchego, slight bit of floral herb notes from the rosemary, bitterness from the spinach, tang from the cherry tomatoes and unctuous fatty deliciousness from the pasture raised pork. I served it with a simple balsamic vinaigrette that was just balsamic vinegar, olive oil, a touch of honey, sea salt and fresh ground pepper. I think a guava balsamic vinaigrette would go wonderfully with this or even a maple vinaigrette that, I feel, would compliment the smoked guava salt further; I will most certainly be trying this again and following up with one of those two dressings on here!

This recipe serves 2, but you can easily double it to serve 4 or more.

Ingredients

2 Boneless, pasture raised pork chops
2 tsp smoked guava salt, sea salt can be substituted.
2 tsp fresh ground pepper
Pasture raised bacon fat, 1 Tbsp for searing, any oil can be substituted.
2 Cups organic spinach
1 Cup organic cherries, pits removed, chopped in half.
1 Cup organic cherry tomatoes, cut in half.
1/4 Cup rosemary manchego, shredded. Any sharp, salty cheese can be substituted, add a little bit of dried rosemary to your vinaigrette to keep the flavor profile of the salad the same.

Directions

Heat a large cast iron or heavy bottom skillet over medium high heat. Melt the bacon fat. Season the pork chops with the smoked salt and fresh ground pepper on both sides. Sear the pork on both sides, about 4 minutes a side. Set on a cutting board, covered in foil to rest for at least 15 minutes.

While the pork is resting assemble your salads. I like to assemble them separately on serving plates so that they look pretty and each person gets equal amounts of everything. Layer the lettuce, cherries and tomatoes onto two serving plates. Place the rested pork over top and sprinkle with the cheese, half onto each. Serve with a simple vinaigrette and enjoy!

So simple, easy & elegant! Check back for an update on the vinaigrette trials!

Healthy Taco Salad

My mom used to make a version of this every week when we were growing up, we always loved taco night as kids! Now I make it for my family, but I have made it a bit healthier and use some unique ingredients. My husband loves when I make taco salad, he asks for it frequently. I usually chop up lots of veggies, lay out sour cream, different veggie or fruit salsas, lots of sharp cheddar cheese and some wonderful organic corn chips. We pile everything onto a bed of lettuce and use the corn chips to scoop it all up, its absolutely wonderful and so incredibly easy. I do not buy pre-made taco seasoning, it doesn't have nearly the flavor of homemade and its filled with tons of preservatives that I just don't want. I just mix up a big batch of homemade seasoning and save it in a small jar for all my Texmex foods and recipes. You can use any combination of veggies that are in season and you can chop them raw or saute them...anything goes! Set it all out and let your family make up their own taco salads! I like making the tacos on a salad and just scooping with chips that way you get way more veggies and a lot less fried shell, I assure you that you won't miss the shell at all! I find that my shell breaks after just one bite and all my filling falls out anyway...that's just annoying.

This recipe makes about 4 servings.

Ingredients

For Meat

1lb Ground, pasture raised, dark turkey meat
1 Large onion, chopped.
3 Cloves organic garlic, minced or grated.
1 Can organic green chiles, I use La Preferida, fresh jalapeno can be substituted, chopped, ribs & seeds removed.
3 Tbsp homemade taco seasoning, (See recipe at the end)
Sea salt & fresh ground pepper, to taste about tsp each.
2 Tbsp fresh squeezed lime juice, the juice of about 1 lime.
Olive oil, for cooking.

For Beans

1 Can organic, black beans, do not drain.
1 Tbsp butter or Earth balance
Sea salt & fresh ground pepper, to taste.
1/4 Cup Goya frozen sofrito, my grocery store has this in the freezer section, you can substitute 2 Tbsp of the homemade taco seasoning for this (See recipe at the end)

For Salad

1/2 Cup green olives, chopped.
1 Cup pasture raised sharp cheddar cheese, shredded, I used Cabot.
2 Avocados, sliced.
1 Cup organic grape tomatoes, chopped in half
4 Cups organic lettuce, I use baby lettuce so it doesn't need to be chopped.
Your favorite organic tomato salsa or hot sauce, I use Jojo's siracha.
Corn salsa, I use Trader Joe's, regular canned corn can be substituted, I like a little pop of sweet.
Pasture raised sour cream, I use Cabot, all profits go right back to the farmers.
Yogurt ranch dressing, to drizzle over each salad, I use Bolthouse Farms.
2 Limes, sliced in half.
Organic tortilla chips, I use Bearitos yellow corn chips, they are the best bagged chips I have ever had.

Directions

In a large cast iron or heavy bottom saute pan, heat olive oil over medium high heat. Add in onion, garlic salt and pepper. Saute for 5 minutes or until the onions are soft, stirring frequently to prevent burning or browning. Add in ground turkey and chop up with the back of a wooden spoon. Add in more olive oil if your pan seems dry. Cook till the turkey is browned and cooked through. Add in the taco seasoning, chiles and lime juice, scrape the bottom to remove the bits (this is where the flavor is). Stir and continue cooking for about 3 minutes. Turn off heat and cover.

While the meat is cooking, heat a sauce pan over medium heat. Add in beans, liquid and sofrito or taco seasoning. Cook for 6 to 7 minutes until the beans break down slightly and are hot all the way through. Add in salt and pepper at the end, do not salt them right away or the beans will get tough while cooking. Remove from heat and stir in the butter. This thickens the beans and gives them a rich, "cooked all day" flavor.

While the beans and meat cook assemble your taco bar by placing all ingredients in small bowls with spoons for serving. I like to layer my salad so that each  bite of salad has a little of everything. I serve the chips on the side for scooping.

To serve, place meat and beans on your bed of salad, top with sour cream, drizzle of dressing and extra veggies. Squirt with your favorite hot sauce and a squeeze of lime. Enjoy!

Homemade Taco Seasoning
3 Tbsp organic chili powder
3 Tbsp organic ground cumin
3 Tbsp organic garlic powder
3 Tbsp organic onion powder
3 Tbsp organic dried oregano
1 Tbsp organic ground red pepper or cayenne pepper
2 Tbsp sea salt
2 Tbsp fresh ground black pepper

Mix all together and store, for up to a year, in an air tight container or canning jar. This also seasons ribs, chicken, soups or stews beautifully.

Strawberry, Goat Cheese & Wild Violet Salad with Violet & Dandelion Vinaigrette

I have become obsessed with foraging for wild edibles in my parent's yard! They live in a very rural area and  are just chock full of everything a forager could want. I take out my little foraging guide book or do a little googling before I start, and then I am off hunting.  Make sure when you are foraging wild plants that you are very, very sure about the plant you are looking for. Look at the leaf structure, the stem and you will want to know if there are any look a likes that are toxic. You will want as much information as possible when foraging for things yourself. This recipe uses wild dandelions and wild violets (not African violets), both of which are very common and easily identifiable. They are in season during the spring months, April to June. You do not want to pick plants in any area that has been sprayed or treated with pesticides or chemicals. You also want to steer clear of plants by the road because they are contaminated with exhaust pollution from passing vehicles.

The dandelion greens you will want to pick early, before the plant blooms. After the plant starts to bloom the greens become extremely bitter and almost inedible, I do not enjoy them at all after the plant goes to flower. The dandelion greens have great health benefits; they clean your blood and liver, cleansing your body of toxins. I love to add them to smoothies, salads or anywhere you would use spinach. The flowers are typically used to make wine or jelly, which is what I wanted to do but ended up having a pectin snafu, which resulted in syrup instead. Still extremely delicious so I didn't mind.

Violets can be harvested or foraged, both flower and greens, whenever you would like during these months. They both contain antioxidants and are mild in flavor. This salad was so beautiful, it would be so perfect as a first course for a special dinner or as a bed for grilled chicken on date night! The vinaigrette is lightly tangy, super floral and incredibly delicious. It was one of my favorite salads to date!

This recipe serves 4 as an entree salad, or 6 if served as a side dish.

Ingredients

Salad

4 Cups organic mixed baby lettuces, I used a spring mix because it goes well with the mildness of the violets.
1 Cup wild violets, you can leave the stems on or remove them, they are edible but slightly tough.
1 Cup organic strawberries, hulled and sliced.
4 Ounces of local, pasture raised, soft, herb goat cheese, I used Vermont Creamery

Dressing

1/3 Cup wild violet infused white balsamic vinegar*
1/2 Cup very good quality extra virgin olive oil
1 Tbsp vanilla, lavender & wild dandelion syrup, get my recipe here to make this, you can substitute a very good local honey, I recommend wildflower honey.
Sea salt & fresh ground pepper to taste


Directions

Layer all salad ingredients, beautifully on serving dishes, I like to do mine separately so each person gets an even amount of toppings.

In a salad shaker or glass jar with a lid, place all dressing ingredients and shake, vigorously till they are emulsified, meaning they are creamy and thick, about 2 to 3 minutes. You can also do this in a blender, adding the olive oil slowly at the end, after you have mixed the other ingredients, I don't bother with this it works just fine without electricity.

Give each person a little ramekin of dressing on the side of the salads and enjoy your taste of spring foraging!

*I made my own wild violet infused white balsamic vinegar and its very simple, place washed violets (stems and all) into a large canning jar, all the way to the top. Pour enough white balsamic or other white vinegar over them till they are all completely submerged. Leave for 3 days or up to a week, tipping the jar upside down each day to mix. The vinegar turns a beautiful fuschia color. This makes a great hostess or holiday gift. It will keep forever, its vinegar, just store in the fridge for use in all your favorite recipes! They make violet vinegar and you can buy it at specialty food stores if you don't want to bother with this, but I think its fabulous to make your own infused vinegar, its so easy and economical!

Katie's Bacon Potato Salad

This potato salad recipe I have been making ever since I was old enough to come up with my own spin on the things that I was reading in cookbooks, probably about the age of 12. This recipe was inspired by an old German potato salad my mom had in a very old cookbook when I was younger. This salad made a tangy and sweet, herb vinaigrette that coated the potatoes and they sort of marinated in it. The potatoes were just beautiful coated in this herb ladened dressing. I use a similar method; I create a warm bacon vinaigrette, the bacon fat being the oil component and some killer pickle juice being the vinegar. I then pour that over the warm potatoes which just soak it all up to soon become, the most wonderful potatoes you have ever eaten!  I then mix all of this with mayonnaise to create a very creamy and flavorful dressing that goes so wonderfully over the red potatoes. My favorite salads always have mayonnaise...I know, I wish I hated the stuff! I do, however, always use an olive oil based mayo so its a lot lower in fat without sacrificing taste.

The warm bacon vinaigrette

This recipe serves 4 to 6 as a side dish.

Ingredients

6 Medium size organic, red new potatoes, washed and cut into large, even chunks.
4 Pieces of pasture raised smoked bacon, cut into chunks.
1/2 A large or a whole small onion, diced
2 Whole pickles or 4 halfs, I use Brooklyn Brine Company, whisky sour pickles, diced.
1/4 Cup pickle juice
1 Heaping Tbsp dijon mustard
Sea salt & fresh ground pepper, to taste.
1/2 tsp fair trade, organic, raw cane sugar
1/2 Cup olive oil mayonnaise, I use Hellman's (I am aware this is kinda naughty based on my food philosophy so feel free to substitute, I have yet to find a low fat mayo that tastes as good so I allow myself this one naughty splurge)

Directions

Place potatoes in a large stock pot filled with cold, salted water. Bring the potatoes to a boil, reduce heat and simmer till almost tender about 10 to 15 minutes, make sure not to let them get to complete fork tenderness while cooking. Drain them and cover them with a clean kitchen towel to steam for the remaining cooking time, this will ensure tender potatoes that will not fall apart when you are mixing the dressing in.

While the potatoes are cooking heat a large saute pan to medium high heat. Cook the bacon until crispy, remove from the pan, reserving the fat and lower the heat to medium. You only need about 2 Tbsp of bacon fat so if you have more drain some of it off. Cook the onions in the bacon fat till tender, about 4 minutes. Add in the pickles, pickle juice and mustard and cook till a sauce forms, about 2 minutes. Make sure to scrape the bottom of the pan when you add in the liquid so that you get up all the bacon bits. Add in salt, pepper and sugar and taste for seasoning. It will be very strong on its own, remember potatoes soak up a ton of flavor and even it out.

Put the potatoes in a large dish, while they are still warm, pour the bacon vinaigrette over the potatoes and stir to coat them all with the mixture. Mix in the mayonnaise carefully, trying not to break up the potatoes too much. Add the bacon back in and stir to combine one last time.

Refrigerate till cold, about 2 hours or leave overnight. If the mixture seems dry when left overnight mix in a bit more mayonnaise right before serving, again potatoes soak up everything!

Serve with your favorite grilled meats, this is my most favorite summertime dish!

Chorizo & White Bean Salad with Potato & Wild Ramp Green Croquettes

This is my "leftovers" salad, I know the actual name of it on the blog post sounds way more fancy, I assure you though, I pulled out all my leftovers and came up with this salad, which just sounds fancy! One of my very favorite things to do is to repurpose leftovers, its a great culinary challenge that requires you to get super creative, which I love! This salad was, in my opinion, one of my greatest leftover salad creations to date! I recently made turkey meatloaf with wild ramps and mashed potatoes with the ramp greens, (click the link to get the wonderful recipe). I had some leftovers from this meal, and mashed potatoes are one of my very favorite repurpose materials. I love to make mashed potato croquettes, which are traditionally deep fried and coated with breadcrumbs. My version is a bit healthier; I use a tiny bit of whole wheat flour, just to bind the potatoes and get a nice brown crust and I only shallow fry them in a small amount of olive oil. This still gives you the crunchy and delicious results with a lot less fat and carbohydrates. They are wonderful atop a fresh salad or under a creamy, yolky fried egg! 

The salad I created to go with my croquettes was a combination of leftover items from my antipasto meal. I made this platter for my husband and I to eat on a Sunday afternoon while reading the paper. I just love making no cook platters full of delicious meats, cheeses, veggies and fruits. You get to nosh on a little of everything and its incredibly satisfying. This salad had the very delicious spicy chorizo Iberico from Spain that was leftover from the platter. Iberico pork comes from pigs that are allowed to roam the Spanish countryside eating native acorns, this creates a very rich, marbled meat that is just delicious. The pigs are raised humanely and naturally, allowing them to be as "wild" as possible. The salad also included some white beans that are marinated in a spicy vinaigrette, they went perfectly with the spicy chorizo. The last thing I added to the salad was some crumbles of the leftover meatloaf. I crumbled it up like sausage and sauteed it in some olive oil to get it crispy and sprinkled it over the salad, absolutely delish! I used an organic greens mix, topped it with the croquettes, drizzled it with some homemade vinaigrette, and it was one of the best salads I have ever made!

This recipe makes 2 meal size salads.

Ingredients 

Croquettes 

1 Cup leftover mashed potatoes, get my recipe by clicking the link or use some that you have leftover, any mashers work beautifully.

1 Tbsp organic, stone ground, whole wheat flour, I use a locally milled one made with NY wheat.

1 Tbsp parmesan cheese, grated, any cheese you like will work.

Sea salt & fresh ground pepper, to taste.

2 Tbsp Olive oil, to fry the potatoes.

Salad

3 Cups organic mixed greens, 1 1/2 cups for each salad. I used Olivia's Organics.

1/3 Cup marinated white beans, I use Divina giant white beans in vinaigrette, but any bean will work.

2oz Chorizo Iberico, I used Fermin, but any Spanish, cured chorizo will work, do not buy the Mexican or South American chorizo its a very different product. 

1 Slice leftover meatloaf, get my recipe here or use your own, crumbled and sauteed till crispy.

Dressing

1/3 Cup your favorite balsamic vinegar, I used a serrano honey balsamic from Saratoga Olive Oil Company.

1/2 Cup very good quality extra virgin olive oil, I used California Olive Ranch extra virgin olive oil.

1 tsp Dijon mustard

1 Tbsp local buckwheat honey, any local honey will work.

2 Tbsp water

Sea salt & fresh ground pepper, to taste.

Directions

In a salad dressing shaker, blender or dish with a tight fitting lid, place all salad dressing ingredients and shake vigorously till they are creamy and thick; if using a blender blend on low till creamy and thick. Season with salt and pepper to taste. Set aside.

On two serving plates, split and layer the salad ingredients making sure to sprinkle the meats and beans over the greens uniformly so that every bite will get a little of each. Set aside.

In a small bowl combine the potatoes, flour, parmesan cheese, salt and pepper. Mix and shape into 4 small pancakes or croquettes, I like mine flat and not round so that they fry evenly. Heat a Saute pan over medium high heat, drizzle with olive oil and fry for 5 minutes each side or until they are golden brown and heated through. Place on the top of your salad bed and drizzle with dressing. Serve immediately and enjoy! 

This is the best salad I have ever eaten in my life.

       -My sister :)

Herb de Provence Grilled Salmon over White Bean, Tomato & Roasted Red Pepper Salad

I am a huge sucker for a perfectly grilled, succulent piece of wild caught salmon. It is one of my most favorite fish and its incredibly healthy to boot! This particular dish, however, was not inspired by the beautiful salmon, instead I went gaga over a very large can of white gigande beans that was on sale at my local co-op. The beans are soaked in a very luxurious vinaigrette that is a tiny bit spicy and a tiny bit tangy. The huge, creamy white beans are so incredibly delicious and I seriously cannot get enough of them. We have put them in frittatas, pasta, hummus and totally as is, on an antipasto platter. This time though, I decided to use them in a very rustic salad that would accompany the oily salmon just perfectly. The salad is loaded with the flavors of the Mediterranean; fresh pungent oregano, sweet cherry tomatoes, smoky roasted red peppers and a sharp squeeze of lemon to tie everything all together. I also indulged a bit and added in a tiny bit of salty, pasture raised pork bacon that put the salad over the top, it was just lovely. My family sat outside dining al fresco, devouring our French inspired dinner and wishing we were on the porch of a lavender scented farmhouse instead of in our New York driveway, but it was still a wonderful meal just the same.

I am growing a tiny garden in my driveway as well. Right now the baby plants are sitting in my window sill because its still to cold for them outside at night. We have organic chives, oregano, rosemary, basil and thyme. They are all seedlings that were grown locally, brought home and transplanted lovingly by my daughter and myself. I love seeing them growing in my guest bedroom window and I always smell them for recipe inspiration when I give them water each day. In a small kiddie pool we have started to grow a few heirloom varieties of tomatoes, its our first time doing this and I am so excited. I just love picking my own homegrown tomatoes, still warm from the sun, I don't even wash them I just pop them into my mouth like candy! I hope to inspire my two year old daughter to eat them the same way, just like she does when we go berry picking.

This recipe serves 2.

Ingredients

Fish

2 (4oz) Wild caught salmon fillets, skin on or they will fall apart on the grill.
Olive oil, for drizzling on the salmon.
2 tsp Herbs de Provence seasoning blend
1 Tbsp organic lemon zest
Sea salt & fresh ground pepper, to taste.

Salad

1 Cup white beans in vinaigrette, I use Divina gigandes in vinaigrette.
2 Tbsp of the vinaigrette from the beans.
1 Large, organic, roasted red pepper, diced, I use Divinia.
1/2 Cup organic cherry tomatoes, cut in half.
2 Cloves organic garlic, minced or grated.
1 Tbsp fresh organic, oregano, leaves only, chopped finely.
2 Tbsp fresh, organic chives, chopped finely.
1 Tbsp fresh lemon juice, from one lemon.

1/2 Small onion, diced.
1 Piece pasture raised pork bacon
Sea salt & fresh ground pepper, to taste.


Directions

Heat a charcoal or gas grill to high heat.

Slather your salmon fillets with olive oil and sprinkle with sea salt, pepper, lemon zest and herbs de Provence on both sides. Cook on the grill, starting skin side down, for 4 minutes each side. I like my salmon medium so if you like it well cook for a few additional minutes.

While the salmon cooks mix together all salad ingredients in a large bowl except the bacon, onion, salt and pepper.

In a small skillet over medium-high heat cook the bacon till crispy. Remove from the pan and cook the onion in the bacon grease for a few minutes till it is soft. Remove the onion from the pan, straining off the grease. Add the onion to the salad. Chop the bacon and add to the salad as well. Mix the salad to combine. Salt and pepper to taste.

To serve, spoon the bean salad onto a serving dish and top with the grilled salmon. Drizzle all with a tiny bit of the bean vinaigrette and serve!

                                                 

Bon appétit!

Andouille Sausage Salad with Cajun Caesar Dressing

Pasture raised, heritage pork is some of the most delicious pork you will ever have the pleasure of eating. While perusing the meat selections at my local co-op grocery store I saw some pasture raised, smoked andouille sausage, how can you pass that up? They always have different meats every time I go because the farmers and the seasons dictate what they are growing and butchering. I just love this way of shopping, I think it's exciting to go in and check out all the different things the local butchers, farmers and "meat artisans" are offering. Andouille sausage is usually found in southern, Cajun cooking but it's starting to find it's way into cuisines all over the United States as it gains notoriety. I first had this spicy, French inspired sausage in a seafood and sausage gumbo in South Carolina and I was hooked! Andouille is very similar to kielbasa in texture, being very coarse ground and firm but the flavor is much spicier. If you haven't tried it yet, you should find that it lends well to any sausage recipe that you have.

The Caesar salad dressing is my own recipe that I wanted to tweak so that it would accompany the sausage better. I really love Caesars and I wanted to have a dressing that kept those same flavors but also was a little unique and would pair nicely with the bold French flavors of the andouille. So instead of the traditional Dijon mustard I used a very spicy stout mustard made with Sierra Nevada stout beer, who doesn't love sausage, spicy mustard and beer? I also fooled with the seasonings of the dressing a bit. One of my favorite southern spice blends is the blackening seasoning that is used traditionally on meats and then they are cooked on high heat till charred or "blackened." It's a very popular method and it gives such a wonderful smoky, spicy and unique flavor to foods, every time I taste it I am transported back to my South Carolina days, don't you just love how flavors can bring back memories. So I added a dash of the blackening seasoning to the mix and it gave the dressing a reddish tint which was so beautiful and unique. The last thing I changed in the Caesar recipe was the cheese component. Traditionally Caesars are made with parmesan cheese; I decided in this Cajun version I was going with a rosemary manchego instead. The rosemary is such a wonderful herb with pork and the dry and salty sheep's milk cheese holds up so well with the other aggressive flavors in the dressing, it was perfect!

This recipe makes 2 large salads.

Ingredients

Salad

2 Pasture raised links of andouille style sausage, kielbasa will work also.
1 Head organic romaine lettuce, chopped.
2 Cups organic baby lettuce blend, I used Olivia's Organics.
1/2 Cup organic grape tomatoes, cut in half
1/4 Cup homemade seasoned bread crumbs, click on the link for my recipe.
1/4 Cup rosemary manchego, shredded.

Dressing

3 Cloves organic garlic, peeled and roughly chopped.
1 Small, organic shallot, chopped.
1/2 Tbsp spicy mustard, I used Sierra Nevada stout mustard.
1/2 Tbsp white wine vinegar
1 Tbsp Vegenaise, you can use regular mayonnaise here if you like, I just really like the taste of the vegan one.
1/4 Cup, very good quality extra virgin olive oil.
Sea salt & fresh ground pepper, to taste.
1 tsp blackening seasoning, I use Paul Prudhomme's Blackened Redfish Magic.
Juice from 1 lemon
2 Anchovy fillets, a lot of recipes say that this item can be optional and I disagree I think its essential for the flavor of the dressing but if you are totally against using this ingredient then just leave it off, I strongly urge you to give it a try though.
1/4 Cup rosemary manchego, shredded.

Directions

Heat a charcoal or gas grill to high heat and cook the sausage for about 7 or 8 minutes, or until it is browned and cook through. Remove from heat and set aside.

While the sausage is cooking assemble the salad by combining the lettuces, tomatoes, bread crumbs and cheese in a large bowl.

In a blender combine all dressing ingredients and blend till thick and creamy. Spoon desired amount of dressing over the salad and toss to combine and coat. I used about 4 Tbsp of dressing for the salad for 2 people. Sprinkle with fresh ground pepper.

To serve slice the sausage on a diagonal and place on top of a bed of salad. Drizzle with extra dressing if desired and serve with some charred flatbread, enjoy!

Y'all come back now, ya hear! 

Chicken, Strawberry, Goat Cheese & Micro Green Salad with Figgy Balsamic Vinaigrette

Rulison honey, Stony Brook squash seed oil, Saratoga Fig balsamic

I recently played a Facebook trivia game that links up local small businesses in my area, Saratoga, NY and I just love that they support and promote each other, it's so awesome. The game is run by the Saratoga Olive Oil Company, they have cooking demonstrations and they quiz Facebook followers on the ingredients, it's fun, interactive and you get to see a lot of local chefs and foods. I was one of the winners on the past trivia game and I got to pick my favorite olive oil or vinegar that they sell, boy was I stoked! I opted for the fig balsamic, it's so incredibly delicious and I have yet to find a place where it doesn't enhance a dish nicely, it's the perfect balsamic in my book. This win inspired me to recreate a salad that is one of my all time favorites, it's so simple, yet so delicious and elegant. The fig balsamic vinaigrette compliments the crispy, salty chicken skin, the creamy, tangy goat cheese and the sweet and fresh strawberries so perfectly. It's a classic salad but made with all organic or local ingredients, I even grew the micro greens I used, right in my own window sill!

This recipe makes 2 salads, but can easily be doubled.

Ingredients

Salad

1 Large, farm raised chicken breast, skin on, my chicken came from Misty Knolls Farm in VT.
Olive oil for sauteing the chicken.
Sea salt & fresh ground pepper, to taste.
1 Head organic romaine lettuce, cut into bite size pieces.
1 Cup micro greens, I grew my own, they are hard to find in a grocery store because they are so delicate, I would substitute pea shoots or sprouts for this if you cannot get them.
6 Organic strawberries, hulled and sliced.
2 Oz organic goat cheese, I used Nettle Meadow Fromage Blanc, goat cheese is usually very easy to find locally made, check out your cheese counter and ask what ones are local! They are so insanely delicious!

Dressing

1/3 Cup fig balsamic vinegar
1/2 Cup best quality you can find, extra virgin olive oil, I use California Olive Ranch the most, they sell it in every grocery store I have ever been in so it should be easy to find, it's affordable and very delicious.
1 Tbsp dijon mustard
1 tsp local honey
3 Tbsp water
1 Small, organic shallot, minced.
Sea salt & pepper, to taste.

Directions

In a dressing shaker, if you have one place all ingredients and shake till they are thick and creamy, I don't fool around with fancy emulsification, it's not necessary. If you don't have a shaker, place them in a Tupperware that has a good lid and shake. Also works in the blender. Set aside at room temperature.

Heat a saute pan on medium high heat. Butterfly (link to a youtube video if you do not know what this term means) your chicken so that it will cook faster, salt a pepper generously. Add olive oil to the pan and sear skin side down. Cook on both sides for 5 to 8 minutes a side, until it is no longer pink and the skin and flesh is golden brown. Remove from pan to rest on a cutting board.

While chicken is cooking place lettuce, strawberries and goat cheese (crumbled, 1 oz each salad) onto two plates. I like to layer my ingredients evenly so that every bite has a little of everything.

Cut chicken into strips, careful not to pull of the skin so that it stays on each piece. Split the chicken evenly between the two plates on top of the bed of lettuce. Top with the micro greens and serve with a side of dressing.

Salad does not have to be a boring experience, it can be a satisfying, zen like experience if you use the very best ingredients!

Taste of The Tropics Fruit Salad

Who wouldn't want to wake up on a tropical island listening to the waves lap the sand and smell the sweet salty air?  I, for one, say absolutely! It's April in NY and we have been getting 35 mph winds and it snowed just 2 days ago. I decided if warm weather isn't coming then I am going to take measures into my own hands, creating dishes in my kitchen that will transport me to warmer climates. This fruit salad is a taste of the tropics in every single bite. It has every element you could want, sweet, sour, salty, bitter, crunchy and creamy. An added bonus, this salad is incredibly healthy to boot!


Let's talk about a few of the more unusual ingredients that I used in this salad that I feel you should be introduced to and, hopefully come to love!

First let's talk about the ugli fruit. It looks a lot like a grapefruit going bad, but I assure you, it most definitely is not. This bruised and, yes ugly, fruit has a taste that I describe as being a combination of lemon, grapefruit and orange. It has a very creamy texture compared to other citrus fruits and has an incredible amount of juice that can be used in dressings, your morning juice or as a marinade. I was introduced to this fruit by my best friend, who used it in a salad dressing recently and said "you have to try this." My toddler loves citrus so I gave it a whirl. I assure you, this ugli guy will be a staple in our fruit bowl from now on.

The second ingredient I want you to grow to love, plantains! These are a starchy staple in Latin American cooking and we just love them in our house. This particular recipe uses the plantains in their chip form. They add the salty and crunchy element that many fruit salads lack, in my opinion. Make sure when you buy them they contain plantains,sea salt and a healthy oil only, they do not need any other ingredients to be delicious.

The third, and last ingredient I want to talk about is maple syrup. This is not an uncommon ingredient, by any means, but I like to use it in uncommon ways. This sweetener is all natural, full of antioxidants and doesn't affect your blood sugar the way that regular sugar does. I like using it in fruit salads, making a sauce of it and the fruit juices. It brings a smokiness to the salad that is deep, and coats every bite. I used to use agave nectar, but I have been reading some disturbing things lately about it and none of it is produced locally so I decided to ditch my use of it and stick to locally made things such as, maple syrup and honey.

This recipe is written for 3 servings, but feel free to double the recipe easily without problems.

Ingredients

Salad

5 Organic strawberries, hulled and chopped.

1 Ugli fruit, peeled and segmented.

2 White grapefruit, peeled and segmented.

3 Mandarins, peeled and segmented.

1 Fair trade banana, peeled and chopped.

3 Tbsp shredded, sweetened coconut

3 Tbsp fair trade plantain chips, crushed.


Dressing

Juice from any fruits you segmented, grapefruit, ugli fruit, mandarins.

2 Tbsp fresh squeezed orange juice, from half an orange.

1 Tbsp local maple syrup.

Pinch of  sea salt, optional, I like the balance it gives.


Directions

Layer strawberries, ugli fruit segments, grapefruit segments and mandarins in 3 serving bowls.

In a small bowl mix together all dressing ingredients with a whisk. Pour equally over the fruit.

Add banana slices to the top, I leave these out of the dressing because they fall apart when too wet and the texture becomes unappealing.

Top the salad with coconut and plantains, 1 Tbsp for each bowl.

Serve and enjoy, preferably near a sunny window where you can daydream about sea breezes!

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