Archive for the ‘Garlic’ Category
Day Fifteen: Another Stir Fry Dinner
Posted in 100 Days of Salad, Carrot, Casein Free, Celery, Garlic, Ginger, Gluten Free, Meal in Salad Form, Mixed Baby Greens, Oyster Sauce, Pork, Shitake, Yellow Onion, tagged carrot, celery, garlic, ginger, meal, mixed baby greens, pork, salad, stir fry on November 5, 2014| Leave a Comment »
Day Eleven: Navel Orange, Garbanzo Bean, Cilantro Lunch
Posted in 100 Days of Salad, Button Mushrooms, Casein Free, Cilantro, Garbanzo Beans, Garlic, Gluten Free, Lemon Citronette, Meal in Salad Form, Mixed Baby Greens, Navel Orange, Shallot, Vegan, tagged cilantro, extra virgin olive oil, garbanzo beans, garlic, greens, lemon juice, meal, mixed baby greens, mushrooms, orange, salad, shallots, zest on October 30, 2014| Leave a Comment »
Yummy. I used up some leftover lemon citronette from yesterday’s dinner. Lunch was simply a bed of mixed greens, lots of garbanzo beans, a very juicy navel orange, a big fistful of cilantro, some quartered mushrooms, the zest from the orange, and some sliced shallot. I’d forgotten how much I love orange in salad.
Day Ten: Walnuts, Grapes, and Mint with a Lemon Citronette
Posted in 100 Days of Salad, Button Mushrooms, Casein Free, Garlic, Gluten Free, Grape, Lemon Citronette, Meal in Salad Form, Mint, Mixed Baby Greens, Shallot, Vegan, Walnut, tagged citronette, extra virgin olive oil, garlic, grapes, greens, lemon, lemon zest, meal, mint, mushroom, salad, shallot, walnuts on October 29, 2014| 2 Comments »
Ah, this was good. My first citronette since starting this challenge. This salad is much lighter than some of my meals–perfect dinner since I had a burger with the kids for lunch…I love mint and lemon. I love grapes and walnuts. Toss some mushrooms in as delightful flavor sponges, and pile the bowl high with mixed baby greens–really perfect.
Day One
Posted in 100 Days of Salad, Arugula, Carrot, Casein Free, Cilantro, Corn, Egg, Garlic, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Tomato, tagged Arugula, carrot, casein free, cilantro, corn, egg, extra virgin olive oil, garlic, gluten free, maple syrup, meal, salad, salt, tomato on October 16, 2014| 2 Comments »
Lemon Citronette with Mandarin, Mint, and Avocado
Posted in Avocado, Casein Free, Garlic, Gluten Free, Lemon Citronette, Mandarin, Mint, Romaine Lettuce, Scallion, Side Salad, Vegan, tagged avocado, dinner, extra virgin, food, fresh, garlic, green, juice, lemon, lettuce, lunch, mandarin, maple syrup, mint, olive oil, romaine, salad, salt, scallion, side, zest on April 6, 2011| Leave a Comment »
Dinner needed to be quick and simple. I was roasting some baby potatoes in the oven with extra virgin olive oil and salt, and I had chicken tenderloins ready to saute. I wanted a straightforward, kid-friendly salad to complete the meal. You know me and my kids — if I combine a light salad dressing with lots of fruit and mild, crunchy romaine, I’m almost guaranteed success.
So I gathered a hefty pile of citrus, including the last of the mandarins from my mother-in-law’s tree, and I kept the salad fresh and fruity.
Delicious raw materials for a tasty salad.
Ingredients:
(Side or lunch salad, serves however many.)
1 heart of romaine, chopped.
4 mandarins, peeled, halved, and then quartered.
2 scallions, sliced.
1 avocado, quartered and sliced.
1 fistful of mint.
Zest of one lemon
Lemon Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1 clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.
Ready to serve!
I created a nice bed of chopped romaine, and zested the lemon over the greens. I juiced the lemon, and made my citronette in a small jar. I chopped the mint and sprinkled it liberally over the greens. I peeled the mandarins, sliced them in half, then quartered them to expose the jeweled fruit, and I tossed them into the salad. I added the avocado, and when the rest of the dinner was ready, I drizzled my citronette over the salad, tossed, and served.
On the plate, and ready to be devoured.
What could go wrong? Fresh, tree ripened, perfect mandarins. Creamy avocado. A bed of lush, crisp romaine. Zesty lemon and mint. It was just as perfect as it sounds. We ate it all.
Make it a Meal:
Pick your protein! Leftover chicken and steak both work well with this flavor palette, as do garbanzo beans.
Pack it to Go:
Pack the greens, mint, and lemon zest in a large glass or stainless steel. Make your dressing in a jar. Remember to put your avocado in your dressing jar so it doesn’t brown, or to leave it whole and slice it into your salad when you’re ready to eat. The mandarins can be peeled and sectioned by hand, so that the membranes keep the juices in the fruit segments instead of leaking onto the lettuce and wilting it. Alternatively, you can slice the mandarins as I did, and put them with the avocado in the jar of citronette, to prevent wilted lettuce. If the jar of dressing is small enough, simply tuck it into the larger salad container. Combine your dressing with your salad when you’re ready to eat it, fork toss (or pop the lid back on and give the large container a few quick shakes to combine), and enjoy.
Creamy Blue Cheese with Crunchy Vegetables
Posted in Blue Cheese, Blue Cheese, Carrot, Celery, Cracked Pepper, Cucumber, Garlic, Gluten Free, Italian Parsley, Meal in Salad Form, Red Onion, Red Wine Vinaigrette, Romaine Lettuce, Side Salad, tagged baby, blue cheese, carrot, celery, cracked, dinner, extra virgin, food, garlic, green, heart. lettuce, italian, lunch, maple syrup, olive oil, onion, parsley, pepper, red, red wine vinegar, romaine, salad, salt on March 30, 2011| 1 Comment »
I was making lunches early in the morning, and I knew I wanted a straightforward, no frills, very basic blue cheese dressing over a super crunchy salad. Something my grandmother would have enjoyed — familiar, simple, and tasty.
I grabbed romaine lettuce, carrots, celery for crunch, as well as italian flat leaf parsley and red onion for flavor, and I got to work.
Ingredients, ready for action.
Ingredients:
(Serves one as a meal.)
1 heart of romaine, chopped.
4 baby carrots, cut into wheels.
1 rib of celery, coarsely chopped.
2 slices of red onion, quartered.
1/2 english cucumber, quartered lengthwise and sliced.
1 fistful of fresh italian parsley.
2 T blue cheese, crumbled.
Freshly cracked pepper, to taste.
Blue Cheese Red Wine Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T red wine vinegar.
1 T sour cream.
1 T blue cheese.
1/2 clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.
Since I was making two salads, I doubled all of the ingredients listed above. I mixed up two jars of blue cheese red wine vinaigrette, and then I started chopping. I began by creating my beds of chopped romaine hearts, and then I added the carrots, celery, onion, and parsley. I crumbled the blue cheese and sprinkled it on top of the salad, before cracking black pepper over it all.
I nestled my husband’s salad dressing jar in the larger glass container with the salad and popped the lid on top to keep everything fresh for lunchtime. I tucked mine in the fridge for later.
Packed to go!
The Verdict:
This turned out exactly as I intended. Very creamy, savory salad dressing and powerfully crunchy veggies. Celery is highly underrated — I really appreciated it’s crisp flavor with the blue cheese. I think this salad was a bit boring for my husband, but as he always says, my worst homemade salad is always far tastier than anything he can get from a quick lunch restaurant near his work.
Make it a Meal:
Done. If you want to amp up the protein, add some chicken breast, or deli meat, or kidney beans.
Pack it to Go:
Done.
Southwestern Avocado Citronette with Pinto Beans, Mandarins, and Yellow Bell Pepper
Posted in Arugula, Avocado, Bell Pepper, Casein Free, Cilantro, Cumin, Garlic, Gluten Free, Lemon Citronette, Mandarin, Meal in Salad Form, Pinto Beans, Scallion, Smoked Paprika, Vegan, tagged Arugula, avocado, bell, chopped, cilantro, cumin, dinner, extra virgin, food, fresh, garlic, greens, jar, juice, lemon, lettuce, lunch, mandarin, maple syrup, meal, minced, olive oil, paprika, pepper, salad, salt, scallion, sliced, smashed, smoked, to go, yellow, zest on March 24, 2011| 6 Comments »
Early morning, time to make lunches. We had almost everything I needed for a couple of rocking southwestern salads, so I pulled all my ingredients out and got to work. No radishes in the house, so I used yellow bell pepper for extra crunchiness, and I went for pinto beans instead of black beans because, well, I felt like it.
All of the ingredients, ready to go.
Ingredients:
(Serves one as a meal.)
4 cups of arugula.
1/2 can of pinto beans, rinsed and drained.
1/2 yellow bell pepper, deseeded and sliced.
2 mandarins, peeled and sectioned.
2 scallions, sliced.
1 fistful of fresh cilantro.
Zest of 1/2 a lemon.
Southwestern Avocado Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1/2 avocado, spooned into jar.
1/2 clove of garlic, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
1/2 tsp maple syrup.
Pinch of salt, to taste.
The finished salad, ready for the dressing to rain down and the fork to attack like lightning.
Since I was making two salads, one for me to eat at home and one for my husband to eat at work, I doubled all of the ingredients listed above. I started by laying down my lovely beds of arugula — mine in a bowl, his in a stainless steel container with a tight fitting lid. I rinsed and drained the pinto beans, setting them aside in a sieve to drain a little more while I worked. I zested the lemon over the greens, and crafted my salad dressings in twin jars. In this case, that included measuring out the ingredients, and spooning the avocado into the jars as well. I shook them up and tested them by dipping a leaf of arugula into the citronette and tasting for salt and flavor balance. I peeled and sectioned the mandarins. (Yes, they are far more beautiful when they are sliced open and the jeweled fruit is exposed, but those plain little membranes keep the citrus juices from wilting the greens.) I chopped the yellow bell pepper, the scallions, and the cilantro, and added all of my ingredients to my beds of arugula. I nestled my husband’s jar of citronette in with his salad and snapped a picture before popping the lid back on.
Salads just don’t take that long to make — twenty minutes or less of chopping and mixing, and you’ve got a deliciously nutritious meal, for now or later.
Here's the same salad, packed to go!
The Verdict:
You know what I thought of this. I loved it. Juicy citrus, creamy beans, crunchy bell pepper, peppery arugula… This is a can’t fail recipe for me, and, once again, it succeeded.
Make it a Meal:
Done.
Pack it to Go:
Done.
Blue Cheese, Candied Pecans, and the Kitchen Sink
Posted in Balsamic Vinaigrette, Bell Pepper, Blue Cheese, Button Mushrooms, Cucumber, Garlic, Meal in Salad Form, Mixed Baby Greens, Pecan, Scallion, Side Salad, tagged baby, balsamic, bell, blue cheese, candied, clove, cucumber, dinner, english, extra virgin, food, garlic, greens, lettuce, lunch, maple syrup, meal, mixed, mushroom, olive oil, pecan, pepper, red, salad, salt, scallion, vinegar on March 22, 2011| 1 Comment »
When I was little, and we had a big enough group of people gathered together, sometimes we went to a local ice cream parlor that had an enormous, crazy sundae called “The Kitchen Sink.” It had everything. It was the size of an actual kitchen sink, with an obscenely large number of different flavors of ice cream, covered in all the toppings they had. Every bite was different, and fun, and I ate it with a gaggle of happy friends at birthday parties, after soccer games, or after drama and dance performances.
This salad reminded me of that sundae.
I had plans for pork tonkatsu (or at least my made-up bastardized version of it) for dinner. I also had nice little brown and serve sourdough rolls from a local bakery. I wanted a big, crazy salad to complete the meal. I like sweet with pork, so I knew I’d be including some candied pecans. I was in the mood for blue cheese, so I added that to the mix. I had gorgeous baby greens, so the bed was determined. I needed some crunch, so I grabbed half a cucumber and what was left of a red bell pepper. A balsamic vinaigrette would tie it all together, and I tossed in some mushrooms to soak up the tasty salad dressing like little sponges. Mushrooms, as you know, are made to be coated in balsamic vinaigrette. It was a wild, vibrant combination. My own little kitchen sink of a salad.
Ingredients, ready for their transformation!
Ingredients:
(Side salad, serves 3-4.)
6 cups of mixed baby greens.
5 scallions, sliced.
1/2 red bell pepper, deseeded and sliced.
1/2 english cucumber, quartered vertically and sliced.
5 medium mushrooms, sliced.
1/2 cup crumbled blue cheese.
1/2 cup candied pecans.
A colorful bed of baby greens, ready for the party.
Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 Tbsp extra virgin olive oil.
1 Tbsp balsamic vinegar.
1 small clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.
I created a lush bed of baby greens, and quickly mixed up my balsamic vinaigrette in a small jar. I quickly chopped my vegetables and gently laid them in the salad bowl. I added the nuts and cheese, and let it all sit for a moment while I dealt with the tonkatsu. Once the rolls were out of the oven and the pork was ready to eat, I drizzled my balsamic vinaigrette over the salad, tossed it, and served it up.
Ready for that yummy balsamic vinaigrette!
The Verdict:
I got exactly what I wanted — crazy, strong, fun flavors. The sweet nuts worked well with the pork, the mushrooms were delicious, and the blue cheese gave it all an extra creamy flavor kick. I loved it. The kids were not impressed, but my husband gobbled it up right alongside me.
On the plate, ready to be devoured!
Make it a Meal:
With the nuts and the cheese, I think it would already work as an amazing meal.
Pack it to Go:
Easy. Put your salad in a glass or stainless steel container with a tight fitting lid, and your vinaigrette in a small jar, nestled in the greens. Drizzle the dressing (just as much as you want, to taste) over the salad, fork toss or put the lid back on and give it a few quick shakes to combine. Enjoy!
Citrus with Chicken, Daikon, Cilantro, and Mint
Posted in Bell Pepper, Button Mushrooms, Casein Free, Chicken, Cilantro, Cucumber, Daikon, Frisee, Garlic, Lemon Citronette, Meal in Salad Form, Mint, Mixed Baby Greens, Mizuna, Navel Orange, Radicchio, Red Leaf, Red Onion, tagged bell, breast, chicken, cilantro, clove, cucumber, daikon, dinner, extra virgin, food, frisee, garlic, juice, lemon, lettuce, lunch, maple syrup, mint, mizuna, mushroom, navel, oil, olive, onion, orange, pepper, persian, radicchio, red, red leaf, salad, salt, thigh, zest on March 16, 2011| Leave a Comment »
Time to make lunch!
We both had busy days planned, so I made two salads, one to go and one for me to eat at home before heading out with the kids for the afternoon. I’ve been on a citrus kick, so I decided to make a lemon citronette. I added navel orange for a sweet citrus punch, as well as daikon, red onion, and lots of cilantro and mint to give it a little bit of an asian fusion feel. I’ve always loved those fresh vietnamese spring rolls, and cilantro plus mint is an easy winning flavor combo for me. The daikon and red bell bepper added necessary crunch, and leftover roasted chicken provided plenty of protein.
A rainbow of ingredients!
Ingredients:
(Serves one as a meal.)
4 cups of mixed greens, including red leaf, mizuna, radicchio, and frisee.
1/2 roasted chicken breast, skin removed, chopped.
1 roasted chicken thigh, skin removed, meat torn into bite sized bits.
1/2 navel orange, peel sliced off, quartered, and sliced.
1 large mushroom.
1/2 red bell pepper.
1/2 persian cucumber, sliced into wheels.
8 thin slices of daikon (use a sharp cheese slicer or a mandoline), halved.
1 thin slice of red onion, quartered.
1 fistful of cilantro.
1 fistful of mint.
Zest of one lemon.
Lemon Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T lemon juice.
1small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.
I doubled all of the ingredients above to make two identical salads.
As usual, I prepared a lush bed of greens and zested my lemon over the top. I mixed up two batches of citronette in small jars, and I added the navel orange to the salad dressing so that it wouldn’t wilt the greens. Then I sliced the veggies, herbs, and chicken, layering it all over the greens. For the daikon, I like peeling it with a vegetable peeler and then using a really good cheese slicer (mine were all brought over from Norway in our suitcases) to get nice thin slices quickly. Once the salads were made, I nestled my husband’s jar of dressing in his bowl and snapped a quick picture.
Two salads, one packed to go and one ready to stay home.
The Verdict:
Great meal salad. The chicken works well with the citronette, and the diverse veggies and herbs added color, crunch, and flavor.
Ready to eat!
Make it a Meal:
Done.
Pack it to Go:
Done.
Romaine and Mint with Dried Cranberries, Candied Walnuts, and Gorgonzola
Posted in Dried Cranberries, Garlic, Gorgonzola, Mint, Rice Wine Vinaigrette, Romaine Lettuce, Side Salad, Walnut, tagged candied, cranberries, delicious, dinner, dried, extra virgin, food, garlic, gorgonzola, greens, lettuce, lunch, maple syrup, mint, olive oil, rice wine, romaine, salad, salt, side, sweet, vinegar, walnut on March 9, 2011| Leave a Comment »
I perfected this salad over the holidays — the lovely red and green worked well for our family feasts. Since then, I’ve been tinkering with the recipe and enjoying it just because it is so quick and easy, and it tastes so beguilingly delicious. This salad works particularly well with pork roasts and turkey. The last time I made it was to share with fellow unschoolers at a potluck lunch, and it held it’s own alongside tortilla soup, a gorgeous spread of bread and cheese, and piles of fruit.
All the ingredients, ready to assemble.
Ingredients:
(Side salad, serves 4-6.)
2 hearts of romaine, chopped.
1/2 cup candied walnuts.
1/2 cup dried cranberries.
1/2 cup crumbled gorgonzola.
1 large fistful of fresh mint, chopped.
Rice Wine Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T rice wine vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.
I started by mixing up my vinaigrette in a small jar. Then I built my bed of romaine and chopped my mint. I sprinkled the nuts, cranberries, and gorgonzola over the crispy greens. Finally, I drizzled the light vinaigrette over it all, tossed, and served.
Doesn't that look tasty?
The Verdict:
The rice wine vinaigrette is subtle, and it blends perfectly with the tangy cheese. The cranberries add tart sweetness, and candied walnuts provide a lovely crunch. Mint livens the salad up, and gives it a unique twist. This is a straightforward, easy to make, and very impressive salad. It’s just that good..
Make it a Meal:
I’ve eaten it as a meal, though it’s a tad sweet for me without something more savory beside it.
Pack it to Go:
It packs to go very easily — a great potluck salad. Just keep the vinaigrette separate, in a small jar, and drizzle it over the top when you’re ready to serve..
Salad Play 