Salads & Vegetables

Fresh Pineapple Mango Chutney

 

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My family and I recently celebrated a monumental adjustment to my life when I “retired” from the newspaper business after 25 years. Of course our favorite way to celebrate any big (and small) event, birthday, or holiday is to enjoy a nice meal out on the town at a favorite restaurant.  This particular evening the entrees we ordered came with a small side of fruit chutney. I enjoyed dinner, but it was the delicious petite, chopped salad that stuck in my head. I like the texture of a smaller chopped salad versus the big-leaf lettuce or large chunky fruit salad we often throw together.  This tropical fruit and vegetable chutney is simple, light and refreshing.

Fresh Pineapple Mango Chutney


Fresh mango, removed from pit, diced small
1/2 a cucumber, peeled, diced small
Cup of fresh pineapple, diced small
3 fresh basil leaves, chopped
1/2 lemon or lime

Dice first 3 ingredients and toss. Add chopped basil and squeeze lime or lemon citrus juice over the top. It’s that simple. Serve next to your favorite main entree. Enjoy!

 

Lisa

Roasted Garlic Couscous with Chick Peas

 

Cous Cous

 

A tasty, quick and easy side dish for those nights when you need to get dinner on the table fast!  Also great for lunch, or a light meal.

Roasted Garlic Couscous with Chick Peas


1 tbsp olive oil
1  green onion, chopped fine
1/2 tsp crushed red pepper seeds
2 tbsp sunflower seeds
1/2 red bell pepper, chopped
1/4 cup Craisin brand cranberry raisins
1/2 cup Chick peas (garbanzo beans), drained
1 – box (5.8 oz) Near East brand Roasted Garlic & Olive Oil Cous Cous, 5 minute Quick Cook. (Usually found in the rice aisle in stores)
1/2  fresh cut lemon

In medium saucepan sauté first 5 ingredients together over medium heat for one minute. Add Craisins and chick peas, saute one more minute then remove from pan to a separate dish and set aside.

Fill the same pan with the amount of water as directed on couscous box, plus 1/2 cup more and bring to a boil. Add the dry couscous and sautéed chick pea mix, bring back to boil and stir.  Remove from heat, cover and let sit several minutes until liquid is absorbed. Squeeze fresh lemon juice over couscous and serve. 

It has been a busy 5 days around here. From graduation ceremonies and parties for my niece and nephew, to sports banquets and a final three-week push until school is out. Classes will run until  June 19th and then the kiddos will be out for a long-awaited summer vacation. Yay!  Hope you are well!

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Toasted Sweet Corn with Avocado & Crispy Bacon

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This sweet corn recipe has become my favorite summer supper.  It satisfies my husband’s hungry appetite, which is a big deal to me.  The first time I served it I had my doubts that he would like it because it’s a one-bowl dinner, and being the meat and potatoes kind of guy that he is, one bowl of food usually leaves him hungry. But we were both pleasantly surprised to find the loaded mix of flavors and plentiful ingredients to be quite hearty.  Diced red bell peppers add sweetness, fresh basil brings a peppery spice, and citrus juice gives this dish a nice zing. Add crispy bacon, creamy avocado and garbanzo beans with bits of feta to toasted corn from the cob, and this is one scrumptious meal!

This handy-dandy gadget makes shaving corn easy and safer!

This handy-dandy gadget makes shaving corn easy and safer!

Toasted Sweet Corn With Avocado & Crispy Bacon


3 – 4 strips cooked bacon, crumbled & set aside, 1 tbsp of bacon grease reserved
4 ears of fresh sweet corn, kernels shaved from cob
1/8 tsp red pepper seeds
2 green onions, chopped fine
1 small sweet red bell pepper, diced
1/2 can garbanzo beans or chick peas, drained
1 ripe avocado, removed from pit and diced
1 small bunch fresh basil or cilantro, chopped
1/8 tsp kosher salt
1/2 lime or lemon for squeezing
1/4 cup crumbled feta cheese

In medium sized pan on medium-high heat, saute red pepper seeds, green onions and sweet red peppers in bacon grease, about 2 minutes. Add garbanzo beans and corn and cook several minutes longer, stirring occasionally, until corn is slightly toasted, but not brown.  Add chopped basil and feta, turn to mix and pour into glass or ceramic bowl for serving.

Add avocado, bacon, salt then squeeze fresh lime or lemon juice over the top. Turn to mix and it’s ready to serve. Enough for 4 as a side dish, or 2 as a meal.

What is your favorite summer supper to serve to your family? I would love to hear from you!

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Crunchy Oriental Coleslaw with Poppyseed Dressing

 

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Hello friends! We had beautiful weekend here in Michigan, made even better by time spent with my mother, mother-in-law and sisters to celebrate the Mother’s Day holiday. Everyone has been so busy with their own families and schedules that it has become a challenge to make time for one another. Do you find that to be true with your family, too?

Last week I gave you a recipe for what might be the best turkey burger ever!  You can view The Ultimate Turkey Burger here. Coleslaw is a wonderful side dish to go along with it. I sampled one similar to this a few years ago at an outdoor barbecue, but decided to add ramen noodles and toasted almonds for more crunch. It’s super tasty!

Crunchy Oriental Coleslaw with Poppyseed Dressing


14 oz bag Dole Classic Coleslaw
1 bunch green onion, finely chopped (or to taste)
1 small bag of slivered almonds (1/2 cup)
4 tablespoons sunflower seeds
1 package of Ramen Noodles
2 tablespoons of oil

Dressing
3/4 cup Marzetti Original Slaw Dressing
3/4 cup Marzetti Poppyseed Dressing

Smash ramen noodles in plastic baggie with the back of your hand/palm (discard seasoning pack).

In a small pan slightly brown the noodles in oil then add slivered almonds. Stay with the pan moving the noodles and almonds around so they do not burn. You want the almonds lightly toasted. (The almonds will brown quicker than the noodles.)

Combine the slaw, green onions and sunflower seeds in a large bowl and mix. Add dressings and mix well. (Leave the ramens/almonds out until just before serving so they remain crunchy.) Refrigerate.

Stretch leftover slaw to your next meal by topping burgers and deli sandwiches. Add more toasted noodles and almonds back in for crunch.

I have enjoyed your comments on the blog and Facebook page this past week. Please keep sharing. Thank you!

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Sweet English Pea Salad

English Pea Salad

If you like sweet peas, this scrumptious dish is for you!  I’m the pea lover in our home, so when I make this salad it’s all for me. Of course, I would happily share with you. The sweet and savory flavors meld together for creamy goodness in every bite. Yes, please!

Sweet English Pea Salad


2 large hard-boiled eggs, whites chopped, yolks crumbled
1 red bell pepper, finely chopped (1/2 cup)
1/2 cup mozzarella or cheddar cheese, shredded
1/2 cup light mayonnaise
1 tsp dried basil
1 green onion, finely chopped
1 tsp apple-cider vinegar
1/2 tsp sugar
1 pinch salt (or to taste)
1 pinch ground pepper (or to taste)
1 pinch garlic powder
1/2 tsp celery seed
1/2 tsp food seasoning
1 can (15oz) very young, small early sweet peas or Le Sueur peas

In a medium bowl, combine all ingredients except peas, mixing well. Stir in peas and refrigerate salad for several hours, or overnight. Serve at room temperature.

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The Classic Betty’s Salad & Homemade Dressing

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The iconic Betty’s Salad. Have you heard of it? Even better, have you tried this delicious assortment of tender baby spinach, bean sprouts, hard-boiled eggs and crispy bacon with sweet red dressing?  Betty’s Salad is fairly well-known here in the midwest.  It was made famous by Betty Timko, owner of the elegant Timko’s Soup & Such, formerly located in Toledo, Ohio.  Mrs. Timko has since passed away, and her restaurant is now closed, but at one time crowds flocked to her all-you-can-eat Sunday brunch buffets. Betty came up with her wonderful salad and homemade dressing in 1961, and it’s still produced and sold in many grocery stores today.

When I was a young girl my family and I would dine in her restaurant for special holidays, usually Mother’s Day.   It was  a large place and classy looking to me.  Betty’s Salad was my favorite choice from the beautifully presented buffet of entrees, soups, sides, and desserts.  I recently made her salad and dressing at home and it was just as wonderful tasting as I remember it from back then.

Betty's Classic Salad


5 ounces Baby Spinach
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)
1 lb bacon, cooked and crumbled

Betty’s Classic Dressing
1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice

Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!

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Easy Zucchini Parmesan Crisps

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You and your family will love these cheesy, savory zucchini crisps. They are quick and easy to prepare in three simple steps.  My sons love to dip theirs in marinara sauce then devour faster than I can put them on a plate. Your picky eaters will gobble up their veggies with these delicious crisps, and that’s a promise!

Zucchini Parmesan Crisps

1/2 cup freshly grated Parmesan cheese
1/2 cup dry Italian bread crumbs
1/2 tsp crushed red pepper seeds
1/8 tsp salt (optional)
2 medium or 1 large zucchini
2 eggs, beaten in small bowl
Olive oil

Marinara sauce for dipping (I use Ragu Roasted Garlic Spaghetti Sauce)

Directions:

1. Mix first four ingredients into a small mixing bowl.

2. Slice zucchini into 1/4″ inch thick rounds and dip into beaten eggs pressing both sides into the coating then lay on a plate.

3. Add one tablespoon of oil to a medium-sized pan and heat on high for 1 minute.  Add coated zukes in small batches to the pan and sauté 2 minutes each side or until brown and crispy. Don’t overcrowd the pan.

Add extra oil as needed to finish each batch and serve with marinara sauce.

Enjoy!

Don’t forget to stop by and visit me on Facebook, too!
Lisa

Asparagus with Citrus and Parmesan

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Here is my favorite and simple way to cook most green vegetables for best flavor. This quick method works well for broccoli, too!

Asparagus with Citrus and Parmesan

1 bunch of fresh asparagus, tough stalk ends removed
extra virgin olive oil
1/2 lemon
fresh Parmesan cheese

Cook asparagus al dente (slightly firm, not mushy) by blanching in boiling water for just a few minutes. Drain water and transfer to glass serving container.  Drizzle with extra virgin olive oil, squeeze citrus lemon juice over the top and sprinkle with freshly grated Parmesan. Cover with lid to slightly melt the cheese and keep warm until serving.

Lisa

 

 

Garlicky Spinach & Angel Hair Pasta

 

garlicky spinach & Angel hair

This savory dish is one way to stretch a meal with leftover pasta. Generally, I serve it as a side to chicken or fish, but it’s a family favorite all by itself.  We prefer the thinner Angel Hair pasta over traditional spaghetti noodles, and I add extra red pepper seeds and parmesan because we like the heat and pungent flavors.

Be sure to have all ingredients, cooking utensils and serving bowl close to your cooktop because this dish is prepared in 3 fast steps ~ saute, toss to mix, and serve hot.

Garlicky Spinach & Angel Hair Pasta

Ingredients –
½ lb angel hair pasta (cooked/drained – about 1/2 box of Barilla brand)
2 tbsp olive oil
1/2 tsp red pepper seeds (or to taste)
1 tbsp minced garlic (Spice World Squeeze bottle brand), or 3 – 4 cloves garlic, minced
1-1/2 cups frozen fresh chopped spinach, thawed/drained, or 1/2 lb fresh spinach, loosely chopped
1 tbsp butter
1 tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese
coarse salt to taste

Step 1. In skillet on medium-high, saute olive oil, garlic and red pepper seeds until brown, 1-2 minutes.

Step 2. Add spinach and coarse salt to pan, stir 1 minute until wilted. Fold in cooked pasta, butter, lemon juice and mix lightly.

Step 3. Add parmesan cheese, toss to mix in, pour into serving bowl.

* For a twist, add marinated artichokes, Kalamata olives or capers.  Be careful on the capers though, they can add a lot of saltiness to the dish. I would start with half a teaspoon and then add to taste from there.

If you like this easy recipe you can receive future posts direct to your email inbox by signing up on this page. I try to post recipes, DIY projects and helpful features most days of the week.

Lisa

Heirloom Tomato Caprese

If you like tomatoes, you will love this salad inspiration. My mother introduced me to the vinaigrette, which tastes great as a meat marinade. The dressing and the fresh tomatoes are key to this easy recipe’s tantalizing flavors.  This Caprese is a bit more “Greek” in flavor with the Kalamata olives, but you can exchange the olives with fresh, chopped basil for the more authentic Italian version.

I’m the tomato lover in our home but maybe, just maybe, this salad will change some minds!

Heriloom Tomato Caprese


1 large green tomato
2 medium yellow tomatoes
2 red tomatoes on the vine (available in stores)
4 – 6 slices fresh mozzarella
8 – 10 Greek Kalamata olives, pitted
2 tbsp chopped green onions

Classic Vinaigrette (Garlic Expressions brand)

1 – Loaf freshly baked Italian bread

Slice tomatoes medium thickness and place in the center of a large serving plate. Add fresh mozzarella and the Greek olives on top. (Be sure they are pitted.) Drizzle vinaigrette over the dish, top with green onions. Tear large pieces of Italian bread from loaf and serve on the side. The chunky bread tastes divine soaked in the dressing and juices.

Tip:  Storing tomatoes in the refrigerator will evaporate their flavor. Leave them on the counter or in a bowl until you are ready to use.

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Enjoy!

Lisa

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