Cinnamon Wheat Berry Salad

I love having easy salads in my refrigerator during the summer. They are perfect to add to anything grilled or packed up to take on a picnic. I made this salad several times last year and it was always enjoyed.

One of the greatest perks to a pressure cooker is being able to cook dried beans and grains without soaking. I usually remember that I need one or the other the day I need to cook it, skipping an overnight soak is one of my favorite things. Even with skipping an overnight soak, it still cooks in less time than soaked on the stove top. The greatest thing about an electric pressure cooker like the

Instant Pot? You can start it and walk away – you don’t have to watch it. I really don’t know how I made it without my pressure cooker for so long!

Cinnamon Wheat Berry Salad

by Lindsay, blogging at Kitchen Musings Today

Adapted from Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Salad:

1 cup wheat berries, rinsed and picked over

3 1/2 cups water

1 cinnamon stick

1 cup water

3 carrots, 1/4-inch slices

1 cup dried apricots, sliced

6 Tablespoons packed chopped cilantro

Salt and pepper

1/2 cup sliced almonds, toasted

Dressing:

3 Tablespoons apple cider vinegar

1 Tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

1 Tablespoon olive oil

1. Place wheat berries, water and cinnamon stick in your pressure cooker. Replace lid and turn knob to sealing. Select manual and set the cook time for 22 minutes. Once it has finished cooking, allow to rest in the pressure cooker for 15 minutes. Turn knob to venting and release any remaining pressure. Transfer the wheat berries to a colander and allow to drain. Transfer to a large bowl.

2. Add 1 cup water to the empty pressure cooker liner and place steamer basket filled with carrots in it. Replace pressure cooker lid and turn knob to sealing. Press the steam button and set the timer to zero. Once the cook time is done carefully turn the knob to venting. You will have a lot of steam released. Transfer carrots to the colander and run cold water over them until they are cool. Add to the bowl with the wheat berries.

3. Add the apricots and cilantro to the wheat berries.

4. In a small bowl add the first 6 dressing ingredients. Whisk until combined. While constantly whisking drizzle in the olive oil. Pour dressing over the wheat berry mixture. Give it a good stir. Add salt and pepper as needed. Cover and allow to rest in the refrigerator at least one hour. Stir in the toasted almonds before serving.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters

The sweet and fiery Golden Graham Nut Clusters compliment this tangy, crunchy apple fennel salad. You could also add some cooked chicken breast or turkey breast for a main dish salad.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters
by Diana
Serves 2-4

For the clusters:

1 1/4 cups General Mills Golden Grahams cereal
1/2 cup coarsely chopped almonds, lightly toasted
1/2 cup coarsely chopped walnuts, lightly toasted
1/3 cup honey
1 Tablespoon butter
1 Tablespoon tangerine or orange juice
1 teaspoon Aleppo chile powder
1/2 teaspoon chipotle chile powder

Preheat oven to 300°F.

Line a sheet pan with parchment paper and spread out the Golden Grahams and toasted nuts on it.

In a small sauce pan over medium heat, combine the remaining ingredients and bring to just a simmer and remove from heat. Let the honey mixture cool slightly and then pour over the sheet pan of Golden Grahams and nuts. Toss to combine and spread mixture out on parchment-lined pan. Place in 300°F oven for 6 minutes. Remove the pan from the oven and stir, breaking up any larger clumps, spreading out evenly, and return to the oven for another 6 minutes. Remove from oven, stir and let cool for 2 or 3 hours. Make sure you save some for the salad!

For the salad:
1 Tablespoon tangerine or orange juice
1 teaspoon rice wine vinegar
1/2 teaspoon honey
1 pinch of salt
3 Tablespoons sour cream
1 Tablespoon light mayonnaise
2 medium apples, cubed into 1/2-inch pieces with peel on (I used Gala)
1 small fennel bulb, thinly sliced, fronds reserved for garnish
2 small stalks of celery, sliced
2 scallions, white and pale green parts only, sliced
1 or 2 handfuls of the Fiery Golden Graham Nut Clusters plus a few more for garnish

In a medium bowl, dissolve honey and salt in the juice and vinegar. Add the sour cream and mayonnaise and stir to combine. Add the remaining ingredients in with the sour cream mixture and toss lightly to combine. Serve in individual bowls or a small serving dish and garnish the top(s) with reserved fennel frond pieces and a few more Fiery Golden Graham Nut Clusters.

Field Greens Salad with Trix Encrusted Goat Cheese “Croutons”

There are days when you want a simple salad. And there are days when you want a simple salad with a delightful goat cheese “crouton”! When General Mills offered 37 Cooks their updated healthy cereal selection, I was really impressed! Whole grains, no GMO, lower sugar content. As a busy professional, I often enjoy a salad that includes fruit and protein as my main course for dinner. I thought the new and improved Trix cereal was really fruity and a perfect option to coat my goat cheese “croutons” and make this salad a complete success!

Field Greens Salad with Trix Encrusted Goat Cheese “Croutons”

by Susan Ritchie-Hubbard

Serves: 4-6

Ingredients:

1 cup Trix cereal

1/2 teaspoon kosher salt

1 “pinch” ground cinnamon (the equivalent of 1/8 teaspoon or a bit less)

8 ounces goat cheese, well chilled

Field greens

Thinly sliced cucumber

Thinly sliced red onion

Tomato variety, halved or quartered

Mixed berries (I chose raspberries, blackberries and blueberries)

Vinaigrette of choice (I made a raspberry ginger)

In the bowl of a food processor fitted with the metal blade, add the cereal, salt and cinnamon. Pulse until the mixture is a fine grind. Transfer to a shallow bowl. Cut the chilled goat cheese into equal .5 ounce portions. Goat cheese can break apart, so I cut it and weighed the portions on a kitchen scale, adding pieces as needed. With your fingers, gently form the goat cheese portions into a square “crouton” shape. Toss the goat cheese squares in the Trix mixture, gently pressing the Trix mixture onto the goat cheese to completely coat. If preparing ahead, cover the “croutons” and refrigerate until ready to serve. Assemble the salad and drizzle with your vinaigrette of choice. Place the goat cheese “croutons” on top of the salad and serve. Sometimes simple just works!

Chopped Veggie & Pasta Salad with Blackened Pumpkin Seeds & Cilantro Lime Dressing

Chopped Veggie & Pasta Salad with Blackened Pumpkin Seeds & Cilantro Lime Dressing
by Sarah Kwan of The Garden of Earthly Delights

1 cup small shells or orzo pasta, uncooked
1/2 bunch cilantro, leaves only (approximately 1 cup packed)
8 basil leaves
1 small clove garlic, skin removed
1/4 cup olive oil
1 Tablespoon sugar
Juice of one lime (approximately 2 Tablespoons)

Zest of one lime
Dash cayenne pepper
2 ears of corn
1/2 red bell pepper, diced (approx 1 cup)
1 jalapeno pepper, minced
Blackened pumpkin seeds

Cook the pasta to al dente, as per the instructions on the package. Drain and rinse in cold water to cool down the pasta. Set aside.

In a blender, combine the cilantro, basil, garlic, olive oil, sugar, lime juice, zest and cayenne. Blitz until liquified.

Combine the dressing with the pasta. Set aside while you prepare the vegetables.

Husk the corn and steam in a pot for 10 minutes. Let cool, then cut away the kernels with a sharp knife.

In a large bowl, combine the corn, red pepper and jalapeno pepper.

Mix in the pasta.

Top with blackened pumpkin seeds and serve.

Curried Chicken Salad with Grapes and Seeds

This is one of my favorite recipes to use after I make a roast chicken (recipe here). The smoke of the pumpkin seeds and the spice of the curry is an excellent match. If you're not in the mood for an entree salad, the chicken salad, greens and sprouts are also tasty in wraps/tortillas.

Curried Chicken Salad with Grapes and Seeds
by Kate Jonuska

2 cups cooked chicken, chopped
1 cup plain Greek yogurt
1 Tablespoon mango chutney
1 Tablespoon curry powder
3 ribs celery, finely diced
1/2 white onion, finely diced
2 cups red, seedless grapes, halved
1/4 cup Truly Good Food's Blackened Pumpkin Seeds, plus more for garnish
Mixed greens of your choice
Sprouts

In a large bowl, stir together chicken, yogurt, chutney and curry powder until well combined. Then add the celery, onion, grapes and pumpkin seeds.

Divide greens between four bowls. Add a layer of sprouts. Place a scoop of chicken salad atop the greens. Garnish with additional pumpkin seeds.

Savory Bulgur Wheat Salad with Fennel, Bacon and Blacken Pumpkins Seeds

Savory Bulgur Wheat Salad with Fennel, Bacon and Blackened Pumpkins Seeds
by Lori Churchill

4 cups water
2 cups bulgur wheat

1 pound bacon - crispy, broken into 1-inch pieces
1 cup fennel - coarse chop
3/4 cups curly parsley - tightly packed, coarse chop
1 small bunch of scallions - minced

4 cloves garlic - crushed
1/3 cup crasins - chopped

1 bunch red kale - stems removed, fine chop - sautéed
1 2/3 cups Truly Good Foods Blackened Pumpkin Seeds

1/4 - 3/4 cup olive oil
1/2 - 3/4 lemon - juiced (I like a little more citrus flavor, so I used 3/4)

1 - 2 teaspoons lemon zest
2 Tablespoons Bragg liquid amino acid (used in place of salt)

2 Tablespoons fennel fronds - minced, for garnish

Parsley - a few sprigs for garnish

Add water and bulgur wheat to a sauce pan, bring to a boil, then cover with lid and remove from heat. Let stand for 20 minutes, then drain any excess water and gently stir. Set aside.

Cook bacon until lightly crisp and break into 1-inch pieces. Set aside.

Prepare fennel, parsley, scallions, garlic, crasins, and kale.

In a large frying pan, sauté kale, scallions and garlic using a few Tablespoons bacon drippings.

Add the cooked bulgur wheat, bacon, fennel, parsley, crasins and pumpkin seeds along with the olive oil, lemon juice, lemon zest and liquid amino acid. Heat through. Transfer to a serving bowl and garnish with fennel fronds and parsley sprigs.

We like to pair this with grilled zucchini or steamed broccoli and cauliflower for a simple dinner.

Serve it hot and enjoy!

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette

I love the combination of tangy and sweet together. This salad fits that perfectly with the tangy Lemon Basil Vinaigrette and the sweet crunchy Truly Good Foods Praline Pecans. Fresh cherries are seasonal, so if you want to toss this up in the fall, just soak some dried cherries in orange juice for about 30 minutes then drain off the liquid.

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette
by Tracy Hersh

Lemon Basil Vinaigrette:
1/4 cup lemon juice, freshly squeezed
6 Tablespoons olive oil
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 Tablespoons orange juice
1/2 teaspoon mustard powder
Salt to taste
Pepper to taste

Salad:
2 cups fresh cherries, pitted and sliced in half
5-ounce package arugula
1/2 pound Truly Good Foods Praline Pecans
8 ounces goat cheese

Combine all vinaigrette ingredients in a bowl and whisk until emulsified. Toss cherries and arugula with 1/4 cup of Lemon Basil Vinaigrette. Divide tossed ingredients on to 4 salad plates, sprinkle with goat cheese and Truly Good Foods Praline Pecans. Serve.

Supreme Shrimp Salad with Honey Tarragon Dressing

The classic shrimp salad gets a fresh update with a flavorful, mayonnaise-free dressing. Honey Ridge Farms Balsamic Honey Vinegar and fresh lemon juice add tang, while tarragon and fresh parsley bring earthy, herbal notes. A dash of Aleppo pepper brings heat, balanced by a rich, creamy, finishing drizzle of Honey Ridge Farms Clover Honey Crème.

Supreme Shrimp Salad with Honey Tarragon Dressing
by Gary Gee
Serves 4-6

Tarragon Dressing:
1/4 cup water
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon Aleppo pepper
3/4 teaspoon dry mustard
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1 clove garlic, pressed
1/4 cup olive oil
3/4 cup peanut oil

Shrimp Salad:
2 pounds medium shrimp, peeled and deveined
Coarse salt
3 stalks celery, peeled, thinly sliced on the bias
4 green onions, chopped
2 Tablespoons chopped fresh parsley
1 1/2 teaspoon Honey Ridge Farms Clover Honey Crème
Butter lettuce leaves, for serving
Aleppo pepper, for garnish

Make dressing by combining all ingredients in a tight-fitting jar. Shake until well-mixed. Refrigerate until needed.

Bring a large stock pot of well-salted water to a boil. Cook shrimp until just done, about 3 minutes. Drain, plunge into ice water, and drain again.

Place shrimp in large bowl with celery, green onions and parsley. Toss with 1/2 cup Tarragon Dressing, or just enough to coat. Drizzle with Honey Ridge Farms Clover Honey Crème, toss again and spoon onto lettuce leaves. Sprinkle with Aleppo pepper and serve with additional dressing, if desired. Reserve remaining dressing for another use.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette

Summertime is salad season around our household. We love the delicious varieties of fresh fruit that are available. I love to include apricots, as they have been a favorite since childhood when my grandmother introduced me to them. I love to stuff them with goat cheese and roast them to include in our salads.

Another way I elevate the flavors in my salads is by including several products from Honey Ridge Farms. This salad recipe includes both their Clover Honey Crème and Balsamic Honey Vinegar. They provide the perfect kiss of sweetness.

Since we are in an area of the country where it gets very hot and humid during the summer months, I like to prepare my salads early in the morning when it is cool and place them in the refrigerator until dinner time. Ball One Quart Wide Mouth Jars are great vessels to use to store your salads in until you are ready to use them. They will keep your salads fresh in the refrigerator for 3-4 days. I store my vinaigrette separately in a small jar with a lid.

I think you will enjoy this salad, especially the sweet and spicy combination of flavors on the walnuts and in the vinaigrette.

Fresh Fruit, Walnut and Arugula Salad with Spicy Balsamic Honey Vinaigrette
by Linda

Salad:
4 apricots

2 cups strawberries
1 cup blueberries

2-3 cups of arugula
4 Tablespoons of creamy goat cheese

1 cup walnut halves
2 teaspoons Honey Ridge Farms Clover Honey Crème
1/4 teaspoon Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)

1) Wash all fruit and thoroughly pat dry with paper towel.
2) Wash arugula and pat dry between two paper towels. Make sure it's completely dry.
3) Cut apricots in half and remove pits.
4) Place 1 Tablespoon of goat cheese on each apricot half, then top with one blueberry.
5) Place goat cheese stuffed apricots under broiler on high heat for 4-5 minutes, until cheese bubbles and is slightly brown. Remove from oven and let cool.
6) In a bowl, toss walnuts with 2 teaspoons Honey Ridge Farms Clover Honey Crème and 1/4 teaspoon Cajun seasoning.
7) Place on foil lined cookie sheet. Bake in 350°F oven for 10 minutes. Remove from oven and cool.
8) Cut strawberries in half.
9) Layer ingredients between 2 one-quart ball jars. Start with a hand full of arugula in each jar, divide strawberries between two jars, add another hand full of arugula in each, divide blueberries between two jars, divide walnuts between two jars and then last nestle two of the stuffed apricots on top or each jar.
10) Add lids and place in refrigerator until you are ready to serve.

Vinaigrette
1/2 cup light olive oil
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1/2-1 teaspoon* Cajun seasoning (I used Slap Ya Mama Hot Blend Spicy Seasoning)
1 clove of garlic, mashed into a paste

Combine all the ingredients in a jar with lid, shake well. Refrigerate until ready to use. (*if you like spicy, you should use the full teaspoon of Cajun seasoning).

To serve salads:
Remove apricots from jar and place on serving plate. Empty the rest of the salad on serving plate and lightly toss. Vigorously shake jar of vinaigrette, then drizzle a generous amount on salad.

Each jar is one large dinner-sized serving, or two small side salads/servings.

Tomato Salad with Honey and Thyme

When I was a kid, my mom made a salad that was incredibly simple: Sliced ripe summer tomatoes, salt, pepper, vinegar and sugar.

It almost sounds too simple, right? But, summer tomatoes don't need a whole lot. And with that salad, every single ingredient served to enhance the tomatoes rather than cover them up.

I usually make that same salad at least once over the summer, sometimes making it more sweet, and other times edging towards the puckery-tart. But this time, I decided to change things up a bit. Instead of using sugar, I decided to use honey. And not just any honey - I used Clover Honey Creme from Honey Ridge Farms.

I wanted to find a way to use the honey in its purest form, not cooked into something. Short of eating it with a spoon (which I might or might not have done - it's really good!) I was stumped.

Well, I could have drizzled it on ice cream or English muffins. Despite those being delicious ideas, they wouldn't have been a very good recipe. But, when I brought tomatoes home from the farmer's market, I had the idea of using the honey with the tomatoes.

Well, then. Salad.

Tomato Salad with Honey and Thyme
By Donna Currie, Cookistry

1/2 large red tomato (beefsteak, if you can find them)
1/2 large green or yellow tomato
Pinch of salt
Several grinds of black pepper
Leaves stripped from 1 spring fresh thyme
Honey Ridge Farms Clover Honey Creme, as needed
Red wine vinegar, as needed

Remove the core from the tomato and slice into thin wedges. Arrange the slices on a plate - I alternated the red and green, but you could put all red on one side of a the plate and all green on the other.

And, of course, you could use just one large tomato. Or use several tomatoes to make a whole platter for a party.

Sprinkle on salt and grind on the pepper, then strew the thyme leaves on top. Drizzle on the honey cream in thin strands. I used a fork to portion the honey.

Drizzle on just a little bit of vinegar. I know you've seen this on TV, where you put your thumb over most of the opening of the bottle and just shake on a small amount here and there.

Serve.

You can refrigerate the leftovers, but the tomatoes tend to get a little soft. They still taste good, but the presentation isn't as nice.

Retro Warm Goat Cheese Salad with Roasted Figs and Honey Vinaigrette

I was chatting with a friend recently about his upcoming move to North Carolina when he mentioned that he once lived there "way back in the 90's." This immediately sparked a mental mini conversation with myself. "Were the 90's really that long ago? I mean I know the 80's are retro, but do we have to throw the 90's in there now too? Wasn't it just yesterday that I was doing the Macarena and checking the TV guide for when the next episode of The Cosby Show was on!" Noticing the mental struggle I was having by the puzzled look on my face, my friend chuckled and reminded me that time really has flown by. So, I conceded to the idea that the 90's were far enough in the past to now celebrate them and some of its trends as vintage style. Therefore, I pulled this warm goat cheese salad recipe out of the 90's vault and gave it a dash of current foodie flair with some roasted figs and sweetened the deal with a couple of Honey Ridge Farms amazing products. Thanks to living out a third of the 90's in Belgium as an expat, I have many fond memories of this dish. In fact, after discovering this French creation in our French speaking city of Brussels, I am sure I ate every version that existed across Europe during those few years. When you love something enough to know how to order it in French, you just go with it. A combination of crisp warm tangy cheese atop delicate greens tossed in perfect vinaigrette and a drizzle of honey to top it all off became my European comfort food that smoothed out the rough edges of moving to a place much more drastic than North Carolina.

Retro Warm Goat Cheese Salad with Roasted Figs and Honey Vinaigrette
by Krisi

Goat Cheese Rounds:
1 cup panko (Japanese bread crumbs)
1 Tablespoon fresh thyme choppe
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 large egg whites
8 ounces fresh goat cheese logs, cut into 8 rounds

Vinaigrette:
1 Tablespoon Dijon mustard
3 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 teaspoon Honey Ridge Farms Clover Honey Creme
Kosher salt and pepper to taste
1/2 cup extra virgin olive oil

Roasted Figs:
6-8 fresh (or dried and rehydrated) mission figs, halved
2 Tablespoons unsalted butter
1 1/2 Tablespoons Honey Ridge Farms Clover Honey Creme
Pinch of ground cinnamon
Pinch of kosher salt

Salad Greens:
8 cups mixed baby greens
1/2 yellow sweet pepper, julienned
2 teaspoons Honey Ridge Farms Clover Honey Creme for drizzling

Directions:
Prepare goat cheese: Place panko, thyme, salt and pepper in shallow dish. Beat egg whites until foamy in a separate shallow dish. Press each goat cheese round into 1/4-inch disk. Dip goat cheese rounds, one at a time, into egg whites then into panko mixture, pressing crumbs slightly into goat cheese. Place all goat cheese rounds onto a tray and chill for at least one hour.

Prepare honey vinaigrette: In a small mason jar with a tight fitting lid, add all vinaigrette ingredients, except the oil, and shake to mix well. Next add the olive oil and shake to incorporate. Chill until ready to use.

Prepare figs: Preheat oven to 400°F. Put figs, cut side up, on a baking sheet. Melt butter in a saucepan over low heat. Once melted, whisk in honey creme, cinnamon and salt. Drizzle the honey butter over the figs and roast 10 to 15 minutes until figs are soft and gooey. Set aside.

Turn oven temperature to 375°F. Remove chilled goat cheese rounds from refrigerator. Using a spatula, place them on a parchment-lined baking sheet. Bake for 10 - 15 minutes, until warm throughout, then finish of under the broiler for 2 - 3 minutes until golden brown. Set aside for several minutes while preparing the greens.

Remove vinaigrette from the refrigerator and shake well. Toss dressing with greens and sweet pepper. Divide greens among four individual serving plates. Top each pile of greens with figs and two warm goat cheese rounds. Drizzle some more Honey Ridge Farms Clover Honey Creme on top of the warm goat cheese rounds. Serve immediately.

Spamacaroni Salad with Broccoli and Macadamia Nuts

Spamacaroni Salad with Broccoli and Macadamia Nuts
by Gary

Serves 2

1 cup cooked elbow macaroni, drained
1/2 cup Spam Lite, cubed
1 boiled egg, coarsely chopped
1/2 cup tiny broccoli florets, quickly blanched and rinsed in cold water, then drained*
1/4 cup celery heart, thinly sliced
1/4 cup unsalted dry roasted macadamia nuts, coarsely chopped, plus more for garnish
Coarse salt and freshly ground pepper
2 Tablespoons Ranch dressing (my favorite recipe follows)
Dash hot sauce
Dash Aleppo pepper
Butter lettuce leaves, for serving

In a medium bowl, combine macaroni and next five ingredients. Season to taste with salt and pepper, and toss gently to mix. Drizzle with dressing, hot sauce, and Aleppo pepper to taste. Toss to combine.

Serve on lettuce leaves, garnished with additional nuts.

*Cook’s note: Using a mesh strainer, lower the broccoli florets into the egg cooking water for 15-20 seconds. Remove, rinse and drain.

Ranch Dressing
From National Cowboy Hall of Fame Chuck Wagon Cookbook by B. Byron Price

Makes about 1 1/2 cups

3/4 cup mayonnaise
1/4 cup buttermilk
1/3 cup minced celery with leaves
2 Tablespoons chopped fresh parsley
1 Tablespoon grated onion
1 clove garlic, crushed through a press
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

In a medium bowl, combine all the ingredients. Cover and refrigerate until ready to use, up to 5 days.

Garbanzo Bean Salad with Pistachio Encrusted Sole and Black Rice

I got a box full of goodies from Maurita!! YES!!

I could've gone the traditional hummus route, but I was feeling like some sort of salad on this particular day, and we hadn't had fish in way too long either. I've also been on a black rice kick for awhile (apparently it is one of those 'super foods'.) I just like it for it's nutty taste.

So then, my 5 year old had just broken open the bag of pistachios. Aw heck, why not throw that into the mix too? So that's where I came up with this beautiful, yet simple, healthy meal.

Garbanzo Bean Salad with Pistachio Encrusted Sole and Black Rice
by Holly

1(15-ounce) can garbanzo beans, rinsed
1/2 English cucumber, diced
8 Campari tomatoes, diced
1/4 teaspoon zatar seasoning
1/2 teaspoon dried oregano
2 Tablespoons extra virgin olive oil
1 Tablespoon non-pareil capers, drained and rinsed
1 Tablespoon balsamic vinegar
1/4 teaspoon sea salt
1 cup black rice, cooked according to package directions
1 Tablespoon unsalted butter
4 sole filets, rinsed and patted dry
2 Tablespoons extra virgin olive oil
Orange/lemon pepper

1/4 cup pistachios, shelled and crushed

Preheat oven to 375˚F. In medium bowl, mix garbanzo beans, cucumber, tomatoes, zatar, oregano, olive oil, capers, balsamic vinegar and sea salt. Let rest at room temperature.

Cook black rice. Add the butter, keep warm.

On sheet tray covered with parchment, place sole filets. Drizzle with olive oil, pepper blend and crushed pistachios. Bake 12-17 minutes, until flaky but not dry. Serve immediately with garbanzo salad and rice.

Antipasto Pasta Salad

I joked that one of my recipes for this challenge was going to be the eggplant, peppers, and mushrooms that Sarah sent me along with a fork. I could eat them all as-is, they’re so good!

However, I had to try to be a LITTLE creative, so instead I made a version of antipasto pasta salad. I added pasta, salami, provolone, and a garlicky dressing to the veggies, and the result was amazing. I could eat this stuff every day! Thanks again, Sarah!

Antipasto pasta salad
by Jennifer
Adapted from KCET Weekend Recipe: Antipasto Pasta Salad

8 ounces rotini pasta
8 ounces salami, sliced into matchsticks
8 ounces provolone cheese, diced into 1/4-inch cubes
1 jar Cosmo’s marinated mushrooms, drained
1/2 jar Cosmo’s marinated eggplant, drained
1/2 jar Cosmo’s Italian-style antipasto peppers, drained
5 Tablespoons red wine vinegar
4 Tablespoons olive oil, plus more for drizzling over pasta
3 Tablespoons mayonnaise
2 cloves garlic, pressed through garlic press
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons fresh chopped parsley
6 fresh basil leaves, chopped

Cook rotini to your liking, then drain and rinse with cold water. Place in a large bowl and drizzle with olive oil then stir in salami, cheese, mushrooms, eggplant, and peppers. In a separate bowl, whisk together vinegar, 4 Tablespoons olive oil, mayonnaise, garlic, red pepper flakes, salt, and pepper. Pour dressing over pasta mixture and refrigerate, stirring a few times to coat evenly with dressing until ready to serve. Gently mix in herbs right before serving.

You've Never Had a Crouton Made with These!

Jennifer sent me some fresh grits from Georgia. She bought them at her local Farmer’s Market. I thought this salad would be a nice way to showcase those amazing grits. Make this for a potluck or serve as a main course. It goes a long way.

Southern Caesar Salad with Fried Grit Croutons
by Tracy
Adapted from Texas Caesar Salad on epicurious.com

Croutons:
2 1/2 cups milk
1 Tablespoon hot sauce
2 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon salt
1 stick butter

1 cup grits

1/4 cup Parmesan cheese, grated
Nonstick cooking spray
Vegetable oil for frying

Bring, milk, hot sauce, garlic, cayenne, salt and butter to a boil over medium high heat. Whisk in the grits and bring back to a boil. Reduce heat and simmer on low, uncovered, for 30 minutes. Do no stir. Remove from the heat and stir in the Parmesan cheese. Spray an 8 x 8-inch baking pan with nonstick cooking spray. Spread the grits in an even layer on the bottom of the pan. Cool the grits and then chill them in the refrigerator until ready to use. When ready, cut the grits into 1/2-inch cubes. Pour vegetable oil into a frying pan until it reaches about 1/2 inch high. Heat oil to 350°F. Fry the croutons in batches until they are golden. Set on a paper towel to drain.

Spicy Pecans:
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon cayenne pepper
1 teaspoon hot sauce
1 teaspoon salt
1/2 Tablespoon Ancho Chili Powder

Preheat oven to 300°F.

Toss pecan halves with melted butter, cayenne, hot sauce and salt. Sprinkle on the chili powder and toss to coat again. Lay out pecans on a baking sheet and bake for 30 minutes. Stir the pecans every 10 minutes to prevent burning. Remove from oven and let cool. Can be stored in an airtight container for several days.

Dressing:
1 cup cilantro leaves, loosely packed
1/4 cup plain Greek yogurt
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, grated
2 Tablespoons anchovy paste
2 teaspoons dried tarragon
2 teaspoons red pepper flakes
1 jalapeno, seeds and veins removed
1 Tablespoon fresh lime juice
1/2 cup olive oil
Salt

Pulse all ingredients in a blender until smooth. Salt to taste. Store in the refrigerator until ready to use.

Salad:
1 cup grape tomatoes, quartered
3 heads romaine lettuce, cored and torn into pieces
2 cups frozen white corn, thawed
1 jar (8.5 ounce) sun-dried tomatoes packed in oil., drained and sliced
1/2 cup cilantro leaves
6 slices thick bacon, cooked crisp and crumbled.
Parmesan cheese for serving

When ready to serve, fry up the croutons. Toss the salad ingredients and spicy pecans with about 1/2 of the dressing. Portion onto individual plates and top with the croutons. Sprinkle more Parmesan and serve.

Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies

Fresh From the Farm by Susie Middleton is a wonderful cookbook filled with excellent recipes. It is full of dishes with fresh and simple ingredients that when combined become complex and full of flavor. It has beautiful photographs and Susie takes you on her journey of farming and starting a farm stand. They say a cookbook is worth buying if it has three recipes that you love. Well, my family has tried only three so far and it is a keeper! This book is, by nature, packed full of healthy, delicious and colorful recipes that are tasty and appealing to the eye. The recipes are easy to follow and there are helpful cooking tips throughout the book. The dishes incorporate flavors that compliment each other and bring out the natural flavors of fresh ingredients that are available year round.

I was very excited to review this book. It came just in time for my 15 year old daughter’s Girl Scout Journey, “Sow What”, that teaches young adults about women in agriculture. One of the tasks for her journey was to make a dish from local ingredients to share with the rest of her troop. My daughter chose to make Grilled Roasted Fingerlings with Rosemary, Lemon, Sea Salt and Fresh Corn Vinaigrette. She also made the Chocolate Chocolate-Chip Zucchini and Raspberry Muffins.

The potatoes were delicious. We especially loved the corn vinaigrette. The muffins were so moist and the troop left no crumbs.

I chose to make Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies, a tasty blend of vegetables and quinoa. It makes a lot, so it is perfect to take to a party. I love the way she toasts the spices and quinoa a bit before cooking it. It really brings out the nutty flavor of the quinoa. I only subbed a couple of spices and I used red wine vinegar instead of orange juice. I also added some sliced black olives. You cannot go wrong with this book.

Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies
adapted by Tracy

4 Tablespoons olive oil, divided
Kosher Salt
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 1/2 cups red quinoa
2 cups water
1 15.5-ounce can black beans, drained and rinsed
1 medium zucchini trimmed and diced
1 cup grape or cherry tomatoes, halved
1 cup fresh corn kernels, sautéed in 1 Tablespoon butter for about 2 minutes
1 small red bell pepper, diced
1 cup black olives, sliced
1/2 cup scallions, sliced
1/4 cup chopped fresh cilantro
1/4 cup red wine vinegar
3 Tablespoons lime juice
2 cloves garlic, minced
2 teaspoons honey
1/4 teaspoon Asian chili-garlic paste
1/2 cup toasted pine nuts

In a medium saucepan, heat one tablespoon of the olive oil. Stir in a pinch of salt, cumin, coriander, chili powder and oregano. Toast the spices for about one minute. Stir in the quinoa and coat with the oil and spices. Pour in two cups of water and bring quinoa and spices to a boil. Cover and reduce heat to a simmer. Simmer 20 minutes until all water is absorbed. Remove from heat and let cool to room temperature.

When quinoa is cool, combine cooked quinoa, black beans, zucchini, tomatoes, corn, bell pepper, black olives, scallions and cilantro together in a large bowl. In a small bowl whisk together, the remaining 3 Tablespoons olive oil, vinegar, lime juice, garlic, honey and chili paste. Pour over the quinoa and vegetables, mix well. Toss in the pine nuts and serve.

Roasted Beet and Nectarine Salad

Recently, a new type of challenge has been offered up to us at 37 Cooks called “Cookbook Chat”, where there are a limited number of certain cookbooks available to the cooks, and it is on a first come first serve basis. Each cook that signs up receives a copy of the book and is asked to pick a recipe or two (depending on the challenge), then recreates the recipe, putting their own twist on it, and reviews it. The first cookbook offered up was one called "Silk Road Vegetarian: Vegan, Vegetarian, and Gluten-free Recipes for the Mindful Cook" by Dahlia Abraham-Klein. Of course I signed up..it was gluten-free! Lately I have been eating quite a bit of plant-based dishes, so this book seemed right up my alley.

The book is beautiful and filled with recipes from Central Asia, covering from China to India. It includes bases & condiments, appetizers, soups, salads, main dishes, side dishes, rice dishes, and desserts. In addition, Abraham-Klein also includes a spice pantry section and information regarding basic preparation.

As I flipped through this book, I quickly realized it was going to be very difficult to pick one recipe to make. I finally decided on two recipes, a salad and a dessert. The salad I adapted per the 37Cooks Challenge and the dessert I followed the recipe exactly. I decided on two because I was having dinner with some dear friends and wanted to bring something to share. I chose the Roasted Beet and Nectarine Salad, which is perfect for the summer. Both the beets and nectarines are available this time of year, and it required few ingredients. Then I decided to make the Peach Cobbler, because peaches are in season and readily available at a good price, and I had never had a peach cobbler before. Actually I don’t really eat peaches because I can’t get past the fuzz on the outside…I always opt for nectarines instead. Again, like the roasted beet and nectarine salad, this recipe also called for few ingredients. I sadly didn’t take a picture of it because we pretty much just dove right in and served it with some vanilla bean ice cream…needless to say this dessert was a HUGE hit. It asked for very little sugar, but it has the perfect sweetness with the fresh peaches. I will make this again for sure. Now on to the salad…get ready, its beautiful and delicious!

I’m a huge believer in the “you eat with your eyes first” theory…its true. My photo did not quite capture the beauty of this salad as I had hoped that it would, but I promise you, if you were to serve this to guests, it will be a conversation piece. We talked about this salad quite a bit last night for several reasons. None of us ever thought to put nectarines and beets together, and also it's just stunning to look at. It is so vibrant and equally delicious. I followed the recipe quite closely, but changed up a thing or two from her cooking methods and then added a few toppings myself. Below is my adaptation of Dahlia Abraham-Klein’s beautiful salad.

Roasted Beet and Nectarine Salad
by Jenny
adapted from: Silk Road Vegetarian: Vegan, Vegetarian, and Gluten Free Recipes for the Mindful Cook, by Dahlia Abraham-Klein, page 99

Salad:
Beets - 2 bunches with the greens attached (about 4-6 beets, depending on their size), Red, Gold, or a mixture of them
Nectarines - 4, peeled, pitted and then sliced thin (about 1/8-1/4 inch)
Red Onion - 1/4 cup, finely diced
Olive Oil - 1 Tablespoon
Garlic - 2 cloves, minced or grated
Pine Nuts -  1/4 cup, toasted
Nutmeg - 1/2 teaspoon
Salt - To taste, kosher
Pepper - To taste, black - freshly ground
Feta Cheese - 1/4 cup, crumbled

Dressing:
Oil - 3 Tablespoons extra virgin olive oil, grapeseed oil or other neutral-flavored oil
Garlic - 2 cloves, grated
Lime - 1, juice and zest
Sugar - 3/4 Tablespoon organic, unrefined
Salt - 1/2 teaspoon, kosher
Pepper - 1/4 teaspoon, black - freshly ground

Preheat oven to 400ºF.

Rinse beets and beet greens very well to remove any dirt (you may need to do this several times, especially for the greens.) Cut the beet greens from the stems and rinse in a colander, let drain. Cut the stems from the beets and discard the stems. 

Wrap each beet in aluminum foil and place directly onto the oven rack. Roast for 1 hour, remove from oven and let cool.

Peel, pit and slice nectarines, place in a medium bowl and set aside. 

Peel and dice onion, place into bowl with nectarine slices and toss, set aside. 

While the beets are cooling, chiffonade the beet greens by placing them neatly on top of each other, then rolling them up tightly (into a cigar shape.) Next, using a sharp knife cut across the “cigar” into 1/4-inch slices (you can go larger or smaller, depending on your preference.)

 
In a medium sauteé pan, heat 1 Tablespoon of olive oil over medium heat and sauteé garlic for 30 seconds before adding the beet greens – these will cook down similar to spinach. Season with salt and pepper if desired. Once the beet greens have wilted, let them cool. Once cooled toss them into the bowl with the nectarine slices and red onion, toss to combine. 

When the beets have cooled, unwrap them one at a time, and peel the outer layer from the beet (I recommend wearing some plastic gloves!) and discard the foil and outer layer of the beets. Slice each beet in half, and then into 8 slices. Toss the beets in to the bowl with the nectarines, red onions, and beet greens. 

Next, prepare the dressing: Simply add all ingredients in the order listed above to a small bowl and whisk until evenly combined. Pour dressing over the salad and toss to evenly coat. 

Cover and refrigerate for at least one hour. 

Prior to serving, in a small sauteé pan add the pine nuts and nutmeg, and toast over medium heat until golden brown. Season with salt and pepper if desired. 

To serve, place salad into a serving bowl, top with toasted pine nuts and crumbled feta cheese. 

Enjoy!

Last night we served this alongside some baked salmon that had delicious herbs on it, brown rice with crumbled dulse, and of course the delicious peach cobbler for dessert. A light and delicious meal perfect for the summer time.