Salad

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Thursday Salad: Simple Herbed Salad with Sesame Tahini Dressing | April 26, 2012

Here is a quick and easy salad that you can whip up in no time. It’s a great combination of fresh produce and the fresh basil and cilantro add a perfectly sweet taste to this dish when combined with my Sesame Tahini Dressing. Try making this dish for an appetizer before dinner then serve the leftovers throughout the week in pitas, wrapped into tortilla with grilled chicken or tofu, or as a main dish with grilled fish or tempeh.

This salad is just in time for the nice warm weather Spring is bringing so why not whip up this dish for … Read More »

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Fall Meals: Israeli Salad | October 13, 2011

Israeli Salad with Egg and Feta Cheese

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

2 large cucumbers, peeled (optional), seeded, and finely diced

¾ pound tomatoes, finely diced

2 hard-boiled eggs, chopped

4 ounces crumbled feta cheese (about 1 cup)

2 tablespoons lemon juice

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

optional chopped fresh herb, to taste (e.g., parsley, basil, cilantro, mint, dill)

Directions:

In a medium serving bowl, mix cucumbers, tomatoes, eggs, feta, lemon juice, olive oil, and pepper. Toss lightly to combine. Mix in fresh herb, if using. Taste and adjust flavors as needed.

Serves 2 – 4.

Robin … Read More »

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Fall Meals: Zucchini, Corn and Almond Salad | October 7, 2011

Zucchini, Corn and Almond Salad

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

1 pound zucchini, cubed

1½ cups fresh corn kernels (from about 1½ large ears)

Olive oil or olive oil spray, for roasting

2 tablespoons lemon juice (from about 1 lemon)

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil

½ cup blanched, slivered almonds, lightly toasted

1 ounce grated Parmesan cheese (about ½ cup)

Directions:

Preheat oven to 400°F.

Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated. Spread out … Read More »

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Summer Meals: Swiss Chard with Pancetta, Feta and Pistachios | August 4, 2011

Swiss Chard with Pancetta, Feta and Pistachios

By: By Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

For a vegetarian option you can leave the pancetta or bacon out altogether, and you’ll still wind up with a delicious and satisfying combination of flavors and textures. Sometimes I add garbanzo beans to the vegetarian version. And of course you can substitute any greens you like for the chard (kale, spinach, beet greens, etc.) and any nuts for the pistachios (walnuts, pecans, etc.). You can also use a blue cheese instead of Feta.

Ingredients:

5 ounces (about 1¼ cups) diced pancetta

1¼ pounds chard (or … Read More »

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Summer Meals: Cold Asparagus and Shrimp Salad | June 17, 2011

Photo Courtesy of Two Lazy Gourmets

Cold Asparagus and Shrimp Salad

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

INGREDIENTS:

¼ pounds asparagus, woody ends trimmed and spears sliced into 1½-inch lengths
3 tablespoons lemon juice (from about 1 lemon)
¼–½ teaspoon kosher salt
¼–½ teaspoon freshly ground black pepper
1 to 2 teaspoons sugar, depending on the sweetness of your lemons
3 tablespoons olive oil
2 tablespoons thinly sliced red onion
½ pound cooked shrimp
¼ cup chopped fresh basil
⅓ cup toasted pine nuts
⅓ cup grated Parmesan cheese

DIRECTIONS:

Put asparagus slices in a steamer basket placed inside a pot filled with about an inch of … Read More »

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Healthy Eating: Garlic Onion Salad Dressing | January 12, 2011

We are all constantly fighting the Battle of The Bulge. As we get older, the fight becomes harder. There is one inescapable fact; 3,500 calories equals one pound of weight. There are so many hidden calories that we don’t think about. Julie Andrews sang about “a few of her favorite things” in the Sound of Music. I am going to give you re-workings of recipes for a few of your favorite things to help you fight that battle. Once you read through my recipes, you can do the same thing by using … Read More »

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Healthy Eating: The Israeli Salad | January 4, 2011

This a tasty and refreshing meal. Whoever said salads are boring? It’s also a near perfect ratio of quality protein, fat, quality carbs and fiber. The mint is the key ingredient and makes it very refreshing!

The Israeli Salad
by Dr Tom Potisk

INGREDIENTS

2 fresh cucumbers, peeled
-4 fresh tomatoes
-1 green pepper
-1/2 cup fresh parsley
-1/4 cup fresh mint leaves
-3 tablespoons extra-virgin olive oil
-juice of 1 lemon
-sea salt to taste
-freshly ground pepper to taste
-1 cup cooked Garbanzo beans

DIRECTIONS

Finely dice tomatoes, cucumber, and pepper.
Chop the parsley and mint finely and toss with vegetables/beans
In separate bowl. whisk together oil, lemon juice, salt, and pepper. Slowly … Read More »

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Martha Collins

Taco Salad | September 9, 2009

Taco Salad recipe from the county fair.

Salad

Thursday Salad: Simple Herbed Salad with Sesame Tahini Dressing | April 26, 2012

Fall Meals: Israeli Salad | October 13, 2011

Fall Meals: Zucchini, Corn and Almond Salad | October 7, 2011

Summer Meals: Swiss Chard with Pancetta, Feta and Pistachios | August 4, 2011

Summer Meals: Cold Asparagus and Shrimp Salad | June 17, 2011

Healthy Eating: Garlic Onion Salad Dressing | January 12, 2011

Healthy Eating: The Israeli Salad | January 4, 2011

Taco Salad | September 9, 2009

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