Smoked Salmon “Breakfast Salad”

DSC_0477

I love salads, I can eat them for breakfast…lunch…dinner…snack…you name it:)  One morning I’ve decided to spice up my usual egg/smoked salmon breakfast and make a “Breakfast Salad” with these ingredients.  Of course you can enjoy this salad any time of the day though and it’s full of vitamins, protein and how can we forget a good serving a fish:).  I know I have enjoyed this breakfast:) I hope you will too!

DSC_0477
 
Ingredients:
 2 Hard Boiled Eggs
1/2 of Fresh Avocado
1/2 cup of Pea Sprouts
1 Medium Cucumber
2 Cups of Mixed Greens
1 Teaspoon of Silvered Almonds
1 Teaspoon of Fried Onions
4-6 Slices of Smoked Salmon
2 Tablespoon of Shredded Cheddar Cheese
2 Table Spoons of Honey Mustard Dressing
 

How to make Smoked Salmon “Breakfast Salad”:

1.  Wash your mixed greens and add them to a bowl.

DSC_0428

2.  Wash the cucumber and cut it up in small pieces.

DSC_0432

3.  Peel your eggs and cut them up in 4 pieces.

DSC_0433

4.  Add the above ingredients to you salad bowl, you can either arrange it nicely or simply toss it in.

DSC_0437

5.  Cut up your avocado as small as you  like and add it to your salad.

DSC_0439

6.  Add pea sprouts to the salad, make sure to wash them before hand.

DSC_0438

7.  Add all previously cut ingredients along with silvered almonds and/or fried crispy onions (I usually buy them in the store).

DSC_0444

8.  Shred some good quality cheddar cheese and add it in.

DSC_0448

9.  Then add the remaining ingredients along with your smoked salmon, which can either be cut up in small pieces or simply put on top.

DSC_0452

10.  Now you are ready to plate your salad.  Simply add dressing and enjoy!  I liked honey mustard with this salad but I am sure any dressing including just some mayo/olive oil mix will work just as well.

DSC_0479

DSC_0462

DSC_0475

Love,

Natalie

Smoked Salmon "Breakfast Salad"
 
Prep time
Cook time
Total time
 
Delicious breakfast salad with smoked salmon and eggs.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
  • 2 Hard Boiled Eggs
  • ½ of Fresh Avocado
  • ½ cup of Pea Sprouts
  • 1 Medium Cucumber
  • 2 Cups of Mixed Greens
  • 1 Teaspoon of Silvered Almonds
  • 1 Tablespoon of Fried Onions
  • 4-6 Slices of Smoked Salmon
  • 2 Tablespoons of Shredded Cheddar Cheese
  • 2 Tablespoons of Honey Mustard Dressing
Instructions
  1. Wash your mixed greens and add them to a bowl.
  2. Wash the cucumber and cut it up in small pieces
  3. Peel your eggs and cut them up in 4 pieces.
  4. Add the above ingredients to you salad bowl, you can either arrange it nicely or simply toss it in.
  5. Cut up your avocado as small as you like and add it to your salad.
  6. Add pea sprouts to the salad, make sure to wash them before hand.
  7. Add all previously cut ingredients along with silvered almonds and/or fried crispy onions (I usually buy them in the store).
  8. Shred some good quality cheddar cheese and add it in.
  9. Then add the remaining ingredients along with your smoked salmon, which can either be cut up in small pieces or simply put on top.
  10. Now you are ready to plate your salad. Simply add dressing and enjoy! I liked honey mustard with this salad but I am sure any dressing including just some mayo/olive oil mix will work just as well.

 

Goat Cheese Salad

DSC_0723

DSC_0723

Who knew that something so simple could taste so good? Goat cheese, with its pristine white color and distinct flavor is one of the most amazing foods in the world — a humble basic for some, a gourmet delight for others.

Over many centuries, the goats have been raised for their milk, meat, skin. The Chinese used goat fur for their calligraphy brushes. According to the legend, Zeus was fed goat’s milk becoming the food of god. This milk has been used for a long time as a substitute for breast milk.  Settling down around 7 000 BC, the prehistoric nomadic hunter created the first goat cheeses, becoming the forerunner of all cheeses.  During the Greek and Roman civilisation, goats adapted well to arid areas of the Mediterranean. Goats being wanderers arrived in ancient Gaul (modern France) long before the Romans.  When Charles Martel halted the advance of the Moors in France at Poitiers (732 AD), many Saracens remained in the area and continued to raise goats.  In the Middle Ages goat cheeses was used as money as well as food for the pligrims on the roads of Saint Jacques de Compestello.  The pasteurisation discovered in 1857 by Emile Duclaux was a wonderful innovation for cheese making.

DSC_0698

The first goat cheeses were marketed in France in 1935, with the safety guaranteed for the consumer.  The dairy Soignon was founded in 1895 in the Poitou-Charentes region, that became one of the cradles of goat cheese along with the Centre and Rhônes Alpes regions.

Authentic, there are 120 sorts of goat cheeses available in many shapes and flavours. Thanks to the various breeds of goats, recipes and maturations, each cheeses has its own taste.  Variety! Goat cheeses can range in taste from strong and pungent, to delicate and mild. They come in many shapes: cone, disc, wheel, “button,” the log-like bûche (say: boosh) and the puck-like crottin (say: cro-TAN). They delight with textures from creamy to crumbly to semi-firm. They are sold fresh, aged or marinated in olive oil or red wine. They may get coated in herbs (lavender is fantastic), black pepper, edible flowers and yes, even chocolate.

Compared to cow’s milk products such as cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor. Goat cheeses at Whole Foods Market® are all natural with no artificial additives or preservatives.

Sources:
1.  Goat Cheese. Retrieved April 20, 2014.
2. Whole Foods – Goat Cheese.  Retrieved April 20, 2014.
 

DSC_0717

Ingredients:
1-2 Cups of Mixed Greens
1/4 of Fresh Avocado
1 Table Spoon of Dried Berries Mix
1 Cucumber
4-5 Small Cherry Size Tomatoes
1 Table Spoon of Shaved Parmegioano Reggiano Cheese
3-5 Table Spoons of Goat Cheese
2 Table Spoons of Chopped Pecans
1 Table Spoon of Dried or Fresh Herbs Mix
 
For Dressing: 
1 table spoon of olive oil
1 teaspoon of Italian Saba
1 teaspoon of white balsamic vinegar
 

How to make Goat Cheese Salad:

1.  Wash and dry your mixed greens and plate them.

DSC_0671

2.  Wash your cucumbers and tomatoes.

DSC_0673

3.  Cut up tomatoes and cucumbers up to your liking.  I like them on the small side:)

DSC_0676

4.  Take out chopped your shaved Parmesan Reggiano cheese and dried mixed berries mix.

DSC_0687

DSC_0690

5.  Cut up 1/4 of your avocado…or more:) up to you.

DSC_0681

6.  Add cut up tomatoes, cucumbers, avocado, dried berries and cheese to your mixed greens.  Isn’t it so pretty and vibrant?:)

DSC_0692

7.  Take out your chopped pecans or walnuts, now it’s time to form our Goat Cheese Balls.

DSC_0693e

7.  Add some spiced to your nut mix.  I added some freeze dried cilantro and scallions.

DSC_0695

8.  Using an ice cream scoop, scoop some goat cheese and roll it in the nuts mixture…forming nice round balls.

DSC_0696

9.  Now that your goat cheese balls are ready, you can add them to your salad or just serve as an appetizer on their own.

DSC_0714

10.  Before adding cheese balls to your salad add some dressing and mix it up well.  I used 1 table spoon of olive oil, 1 teaspoon of Italian Saba, 1 teaspoon of white balsamic vinegar mix as a dressing for this salad.

DSC_0721

I hope you like this recipe.  Please feel free to join us on Facebookand share this page with your friends and family.  Looking forward to hearing back from you guys!

Enjoy!

Natalie

Greek Style Salad with Chicken

DSC_1121

Chicken-Greek-Salad-Close-Up

Salads, oh salads…I can’t think of how many recipes of those I have done.  I mean the choices of ingredients are infinite, just let your imagination go and figure out what works best for you taste buds and you’ll be able to find your perfect combination.  All of these salads are so easy to make, are pretty healthy and the best part that you can change/add/remove any ingredients from this recipe to your liking.

Chicken-4

This chicken in this salad was prepared in advance by cooking it on the pan, first rolled on in flour then eggs and covered with basic chicken spices.  It is very similar style to Sweet Mesquite Chicken Cutlets that I have done earlier, click on the link to get the recipe if you would like.   In addition to cooking chicken I also bought some dried beef for this salad or as some of you call it Bastruma or Pastrima.

Pastırma or bastirma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin.  Pastırma is prepared by salting the meat, then washing it with water and letting it dry for 10–15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste called çemen (lit., ‘fenugreek’) prepared with crushed cumin,fenugreek, garlic, and hot paprika, followed by thorough air-drying.

Source: What is Pastrima?

In addition to beef I also added olives and feta cheese to give this salad a “Greek” flair.  The rest is pure delicious magic, cut it all up and enjoy!

Ingredients:

1 Teaspoon of Freeze Dried Red Onion or some fresh Red Onion to your liking
1-2 Pieces of Cooked Chicken
1-2 Tablespoons of Feta Cheese
1/2 Can of Black Pitted Olives
1/2 of Avocado
4-6 Slices of Dried Beef or Bastruma
1 Lettuce Head
1/2 Cup of Cherry Tomatoes
1-2 Table Spoons White Balsamic Vinegar
1-2 Table Spoons of Olive Oil
Salt and Pepper to Taste
 

Chicken-Greek-Salad-Ingredients

How to make Greek Style Salad with Chicken:

1.  Wash and cut up your lettuce.  You can also replace it with mixed greens, arugula…the choice is yours.

Chicken-Greek-Salad-Lettuce

2.  Plate your lettuce and sprinkle it with some Feta Cheese.

DSC_1107

3.  Cut up avocado.  I prefer to use avocado that is not too soft to touch.  Those who are too soft get too mushy, when they are just beginning to get soft they taste grate and hold their shape when cut.

DSC_1108

4.  Cut up your cherry tomatoes in half and add them to the plate.  You can also use regular diced up tomatoes too.

Chicken-Greek-Salad-Cherry-Tomatoes

5.  Cut up your dried Beef.

Chicken-Greek-Salad-Bastruma

6.  Finally cut up your chicken and cut your olives in half.  Add them to your salad.

Chicken-Greek-Salad-Olives

7.  Your salad is almost done.  For the dressing I used a mix of Olive Oil, Balsamic White Vinegar and Salt/Pepper to Taste.  I also sprinkled my salad with some freeze dried red onions.  You can also used fresh one if you would like, I would just recommend dicing it up very small.

Greek-Chicken-Salad-Top-View

Your salad is all ready, Enjoy!

Love,

Natalie

Red Cabbage and Carrot Salad with Homemade Dressing

DSC_1047

It’s been a little while since I’ve written a post, don’t get me wrong…I did cook, just life got in a way and now being a busy mom of two kids…I found myself struggling to find extra time to do anything.  I also moved from a relatively small apartment in Brooklyn to a nice house in Northport, Long Island.  It’ been a crazy move for me, considering that I’ve lived in Brooklyn my whole life since coming to the US almost 18 years ago.   It’s been over 3 months now and believe it or not, we still have few boxes to unpack:)  But overall it was so worth it, not just because now we have a house with a back yard, but because I finally have a family, a new job I love and a man by my side with two beautiful girls.  What can I say, I guess some dreams to come true…you just got to believe it.    It hasn’t been easy, but no one said it will be…they just said it will be worth it!:)

Pumpkin-Farm

In this post I finally found time to post a recipe for the red cabbage salad that I’ve made two days before my move, while packing boxes:)  This recipe was born actually from not having much food around… just some cabbage, carrots and left over Feta Cheese which I always have a small stash in my refrigerator.  I am not kidding when I say that’s pretty much all I had left in terms of real food.  However, it turned out to be absolutely delicious!  I have done it again and again on numerous occasions and enjoyed it every time, I hope you will too.

Cabbage Salad

It is very easy to make and has numerous nutritional benefits, since it’s main ingredient is red cabbage.  Ever wondered why red cabbage is good for you?

“While green cabbage is the most commonly eaten variety, red cabbage offers more nutritional benefits as well as a hearty, robust flavor, according to the World’s Healthiest Foods website. Red cabbage contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known, collectively, as polyphenols. Polyphenols may offer antioxidant, anti-inflammatory and anti-cancer benefits. Red cabbage is low in calories, a good source of dietary fiber and a rich source of several vitamins:

redcabbage

Basic Nutrient Stats  - According to eLook.org, one cup of raw red cabbage, chopped, or about 89 g provides 27 calories, 0 g of fat, 1 g of protein, 7 g of carbohydrates, 2 g of dietary fiber and 24 mg of sodium. Red cabbage is rich in several vitamins, including vitamins A, C and K, as well as the minerals potassium and manganese. Red cabbage, in addition to polyphenols, is rich in beta-carotene, which offers antioxidant benefits.
Vitamins -One cup of raw, chopped red cabbage provides 993.2 IU of vitamin A, meeting 19 percent of the recommended daily value, or DV, for this nutrient. Most of its vitamin A is in the form of beta-carotene — the form found in most brightly colored vegetables and fruits. Vitamin A enhances immunity, aids in growth and development and promotes healthy eyesight. One cup of this veggie offers 50.7 mg of vitamin C, or 84 percent of the DV, and 40 mcg of vitamin K, or 56 percent of the DV. Vitamin C enhances immune system function, promotes gum health and aids in wound healing and collagen production. Vitamin K is essential for building and maintaining strong bones and blood clotting.
Minerals – One cup of raw red cabbage, chopped, provides 216.3 mg of potassium, or 9 percent of the DV, and 0.217 mg of manganese, or 10 percent of the DV. Many foods, particularly meats, dairy products and produce, are rich in potassium and cabbage is no exception. Potassium, a major mineral, is important for regulating heartbeat and blood pressure as well as promoting fluid balance within the body. Manganese, a trace mineral, is involved in energy metabolism, or converting carbohydrates, proteins and fats into energy for cells to utilize.
Polyphenols – Red cabbage is rich in a particular polyphenol group called anthocyanins. The World’s Healthiest Foods reports that about 100 g or a 3 oz. serving of raw red cabbage provides 196.5 mg of polyphenols — 28.3 mg of which are anthocyanins. The anthocyanin and vitamin C content of red cabbage is much greater than that of green cabbage. According to Ronald Wrolstad, Oregon State University professor of food science and technology, experimental evidence exists that shows certain anthocyanins have anti-inflammatory, anti-viral and anti-microbial properties.”

 

Sources:  Red Cabbage Nutrition Benefits.  Retrieved August, 9, 2013

Ingredients:

1 Table Spoon of White Basmatic Reduction
1 Teaspoon of Freeze Dried Garlic or 1/2 Teaspoons of Fresh Pressed Garlic
2 Table Spoons of Mayo
2 Table Spoons of Olive Oil
1/2 of Medium Red Cabbage
2 Medium Carrots
1 Table Spoon of Feta Cheese
1 Teaspoon of Wasabi Mayo (optional)
Salt/Pepper to Taste
 
How to make Red Cabbage Salad:
 
1.  Wash red cabbage, peel the top two layers and cut it in half.
 
Half of Red Cabbage
 
2.  Cut out the white part in the middle.
 Cabbage

3.  Than cut it in half again and use your madoline slicer to slice the cabbage on the lowest setting.

Cabbage-Ready-to-be-Shredded

Cabbage-Shreded

4.  Peel the skin and cut the ends of your carrots and then used a shredder to shred all your carrots. 5.  Now you are ready to make the dressing for your salad.  Add two table spoons of Mayo and two table spoons of Olive Oil to a bowl.

Cabbage-Olive-Oil-Sauce

6.  Then add 1 teaspoon of Freeze Dried Garlic or 1/2 teaspoon of fresh pressed garlic.

Cabbage-Dried-Garlic-Sauce

7.  Add 1 Table Spoon of White Basmatic Reduction and Salt and Pepper to Taste.

Cabbage-Dressing-White-Basmatic-Reduction

7.  Mix everything well.  You can also add dried of fresh herbs to taste.

Cabbage-Salad-Dressing

8.  Add the dressing to shredded carrots and sliced cabbage, top with some scallions and feta cheese.  I also like to add a dab of Masabi Mayo on top, it adds really unique flavor to this salad.  Wasabi Mayo is usually sold in any health food stores, it’s not as spicy as Wasabi, so a small amount of it is great to use with sushi, add to salads etc.    If you want to give your salad this nice round shape use a food rings to help you or a small bowl which can be turned upside down on another plate.

Cabbage-Salad

I hope you will enjoy it.  Feel free to share your versions of this salad too, I am always up for trying new things:)

Love,

Natalie

 

 

Salad “Kapriz” with Smoked Chicken

DSC_0894

DSC_0888

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak,pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.

Source: Smoking (Cooking).  http://en.wikipedia.org/wiki/Smoking_(cooking).  Retrieved July 30, 2013

IMG_4037

The photo above is Smoked Whole Chicken done by Kevin, from Extraordinary BBQ website.  Although I haven’t tried personally, but for those of you who want to cook your own smoked chicken, it sure sounds like a great recipe.  Doesn’t it look amazing?  Here is the link if you want to try it.

While I cheated and used store bought smoked chicken for this salad, nether the less this dish still tasted amazing.  I mean, I absolutely love smoked meats, especially chicken and also fish.  I think smoked chicken is actually the staple ingredient of this particular dish.  I’ve discovered this recipe about a year ago online and have written it down, but unfortunately never saved it’s original source.  I have cooked it on many occasions, including festive gatherings with friends and it has become a popular dish in our house, I hope you will like it too!

Ingredients:

Salad Ingredients:
1 Small Turnip
1 Piece of Smoked Chicken (thigh and breast)
2 Green Apples
1/5 of Purple Onion
3 Medium Carrots
2 Stalks of Celery
Fresh Herbs for Garnish
 
DSC_0831
 
Dressing Ingredients:
4 Table Spoons of Mayo
3 Table Spoons of Olive Oil
2 Cloves of Garlic Crushed
2 Table Spoons of Apple Cider Vinegar
 
DSC_0855
  

How to make Salad “Kapriz” with Smoked Chicken:

1.  Wash and peel your vegetables.

DSC_0833

2.  Shred your carrots on medium setting.

DSC_0836

3.  Cut up your celery.  I like to cut it up really small for this salad.

DSC_0842

4.  Dice 1/5 of your purple onion.

DSC_0843

5.  Peel and then shred on the largest setting 2 Granny Smith Apples.

DSC_0840

6.  Take out your smoked chicken and peel the skin off.

DSC_0844

7.  Separate the chicken meat from the bones and cut it all up.

DSC_0846

8.  Lastly peel your turnip and shred it on the lowest setting.

DSC_0837

9.  Now that all the ingredients are cut up and shredded you can make your dressing.

DSC_0850

9.  Combine 4 tablespoons of mayo, 4 table spoons of olive oil, 2 table spoons of Apple Cider Vinegar and Crush 2 cloves of Garlic in a small bowl.

DSC_0860

10.  Wisk the mixture well.

DSC_0862

11.  Add the dressing to your salad and mix it all up.

DSC_0863

12.  Now your salad it ready…there are several ways to plate it…simply in a bowl…

DSC_0894

13.  Or using food rings to enhance the presentation.  These food rings come in different sizes and shapes.  Here is a link to them on amazon.

211206_danna_detail

14.  I used the largest ring for this dish.

DSC_0868

DSC_0882

15.  You can also top with salad with some pomegranate seeds, fresh herbs and can even add some walnuts if you would like.  I hope you will enjoy it as much as we had.  Let me know what you think!

DSC_0892

Love,

Natalie

Salad with Radishes, Cucumbers, Tomatoes and Scallions in Tzatziki Dressing

P1200324

P1200324

I had very fond memories from my childhood about the staple salad always made in our house growing up, well besides Oliv’e:)  This other family favorite was a salad mixed with cucumbers, radishes, dill and tomatoes cut up and mixed with sour cream and some salt.  We considered this a more casual everyday salad and pretty much had it in our house almost every day of  the week.   Now ofcourse there are so many delicious variations and salad choices out there, however this one still hits close to home even 25 years later.

I figured since so much time has passed, while this salad is great it can use a bit of an update. I have to say while change is not always for the best, the changes I’ve made to this salad made it even better and the reason for it is Tzatziki!  Well anything Russian and Greek mixed together should be even better, wouldn’t it?:)

P1200172

I usually buy already made Tzatziki from Costco by Hannah, and love the taste of it.  I add it to salads, use it as a dip for pirogis eat it with fish…meat..you name it!  It’s an everything sauce in our house, that is also Glutein Free and relatively healthy.  But was is Tzaziki?  While I know that it’s a Greek Sauce that tastes like sour cream with vegetables and spices,  I know nothing else about it.

“Tzatziki is Greek appetizer, also used as a sauce for gyros. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.  Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.”

Source:  Tzatziki.  http://en.wikipedia.org/wiki/Tzatziki. Retrieved , 27, 2013

I guess my intuition of taste, proved me right by serving it as an appetizer (or meze) with pirogois or raw vegetables for dipping; and using it as a sauce to accompany lamb or chicken kebabs, or pita sandwiches. Tzatziki generally has a tangy flavor and a garlicky bite, and the cucumbers provide a cooling effect, so adding it to salads as well turned to be an even better idea.

P1200291

Ingredients:

 3 Radishes
1/3 Bunch of Fresh Scallions
1 Medium Cucumber
1 Cup of Cherry or regular Tomatoes
1 Table Spoon of dried Parsley
2 Table Spoons of Tzatziki 
1 Tea Spoon of Freeze Dried Red Onion
 
How to make salad with Tzatziki:
 
1.  Start out by washing all your vegetables.  Trim the ends of the cucumbers and radishes.
 
P1200299
  
2.  Using your Mandoline Slicer on the lowest setting slice up your radishes.  I use the one by Cuisineart, click here if you want more info.
 
 P1200303
 

3.  Now change your setting to the v shape knife which will give you thin Julien like slices.

P1190171

4.  Slice up your cucumber with v shape cutter, can also just cut it up or use the same slicing setting as radishes… up to you.

P1200294

5.  Cut up your fresh scallions.  I use my ceramic knife to make extra thin slices.

P1200307

6.  Dice up your cherry or regular tomatoes and then mix all your vegetables all together in a bowl.

P1200309

7. I also like to add some freeze dried onion,  because it adds an extra mild to sweet flavor to this salad.

P1200313

8.  Your salad is almost ready, now it’s time to add your Tzatziki dressing.

P1200314

9.  You are done!  Your salad is ready.  Enjoy!

P1200315

10.  If you have guests coming or have time to decorate your salad, you can use your radish slices and some fresh herbs to add some style to your salad.  I hope you will like this updated family recipe.  Let me know what you think:)

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

P1200321

 

Salad with Radishes, Cucumbers, Tomatoes and Scallions in Tzatziki Dressing
 
Prep time
Total time
 
Salad with radishes, cucumbers, cherry tomatoes, fresh cut up scallions, freeze dried red onions in Tzatziki dressing
Author:
Recipe type: Fresh Vegetables Salad
Cuisine: Russian, Ukranian
Serves: 2
Ingredients
  • 3 Radishes
  • ⅓ Bunch of Fresh Scallions
  • 1 Medium Cucumber
  • 1 Cup of Cherry or regular Tomatoes
  • 1 Table Spoon of dried Parsley
  • 2 Table Spoons of Tzatziki
  • 1 Tea Spoon of Freeze Dried Red Onion
Instructions
  1. Start out by washing all your vegetables. Trim the ends of the cucumbers and radishes.
  2. Using your Mandoline Slicer on the lowest setting slice up your radishes.
  3. Now change your setting to the v shape knife which will give you thin Julien like slices.
  4. Slice up your cucumber with v shape cutter, can also just cut it up or use the same slicing setting as radishes… up to you.
  5. Cut up your fresh scallions. I use my ceramic knife to make extra thin slices.
  6. Dice up your cherry or regular tomatoes and then mix all your vegetables all together in a bowl.
  7. I also like to add some freeze dried onion, because it adds an extra mild to sweet flavor to this salad.
  8. Now add your Tzatziki dressing and mix well. Your salad is ready.
  9. If you have guests coming or have time to decorate your salad, you can use your radish slices and some fresh herbs to add some style to your salad.
  10. Enjoy!

 

Baked Bosc Pear, Blue Cheese and Walnuts Salad

P1200268-copy

P1200268-copy

This salad was inspired by my good friend and a guest chef on our site Tatyana Abel.  She originally came up and recreated an orgasmic dish she had tried many years ago which combines baked bosc pears, blue cheese and walnuts.  The link to her outstanding dish with superb presentation is here if you are interested.  I fell in love with this combination for the salad and well added few ingredients of my own.

They key three ingredients in this type of salad is baked pears, walnuts (with honey) and ofcourse Blue Cheese.  This is such amazing and most delicious combination, even considering the fact that I really don’t like Blue Cheese to begin with:)  But ever since trying this dish, i started liking this sharp and salty cheese.

P1200242leaf

“Blue cheese is a blanket term for cheeses which have been inoculated with Penicillium mold cultures, forming dark streaks, patches, or veins of blue-green mold. Some of the most famous cheeses in the world are blue cheeses, including Roquefort, Stilton, and Gorgonzola. As a general rule, blue cheese smells very pungent, and has a strong, tangy flavor. There are a number of culinary uses for blue cheese, which is readily available from most markets.
 
Sometimes blue cheese is seen labeled as “bleu cheese,” a nod to the French word for blue. Generic blue cheese is made by heating milk with rennet so that it curdles, and then stirring the mold in with the curds before pressing them, ensuring that the mold is evenly distributed in the cheese. The curds are pressed in a cheese mold and allowed to sit for several days before holes are made in the cheese to aerate it. Next, the cheese is stored in a cool cheesecave to ripen for three to six months, or longer in some cases, before being packaged for sale.Blue cheese requires careful handling while it is made and processed for sale, and home consumers should also take good care of their blue cheese by keeping it well wrapped and cold.” 
 
Source: What is Blue Cheese? http://www.wisegeek.com/what-is-blue-cheese.htm.  Retrieved on June 26, 2013
 
Ingredients:
2 Bosc Pears
1/2 Cup of Walnuts
1/3 Cup of Blue Cheese
4 Tablespoons of Honey
2 Cups of Arugula
1 Avocado
2 Cucumbers
1/2 Cup of Dried Cranberries
1 Teaspoon of White Balsamic Vinegar
 
P1200207
 
How to make Pear, Blue Cheese and Walnuts Salad:
 
1. Set your oven to 350F to preheat while you wash and get your pears ready by placing them in the foil baskets inside your baking dish.  Then set them to bake for 40 minutes in the oven.  The baking time may vary depending how ripe the pear is, the softer the pear the less cooking time will required.
 

P1200212

2.  Meantime wash your arugula, set on the plate and sprinkle it with dried cranberries.

 P1200221   
 
3.  Then use or Julien Slicer and slice your cucumber in a very thin long strips, but can also just cut it too…up to you:)
 
P1200229
 
4.  Then cut up slices of your avocado.  Can use avocado slicer which is a very convenient tool.  But I didn’t have it available so just did it by hand with my ceramic knife which does an amazing just cutting vegettables.  
 
P1200231
 
5.   Add your avocado and cucumbers to your salad.
 
P1200234 
 
6.  Now prepare your nuts by grinding them coarsley through the nut chopper.  I use the one by Progressive which is simple enough to do by hand, easy to clean and which has both fine and coarse grinding options.  Here is a link if you’re interested.   Once your nuts are grinded add your honey and mix them well.
 
P1200238
 
7.  Add your nuts with honey to your salad.
  
P1200251
  
8.  Now cut up your blue cheese and also sprinkle it on the top of your salad.
 
P1200242
 
 9.  When your pears are ready take them out of then oven and cut one of the into pieces.
 
P1200267
 
 10.  Then add them to your salad.  Finally add 1 teaspoon of White Balsamic Reduction and 1/2 a teaspoon of White Balsamic Vinegar to your salad and mix well.  There are different ways your can serve it.  First version is serving it together with your other pear placed in the middle of you salad.
 
P1200276
 
 11.  Another way is by simply mixing everything up and plating your salad.  I also like to use food rings to make it look nicer, you can just add it to your bowl will still be amazingly delicious.
 
P1200281
 
I hope you enjoyed this salad and this recipe combination.  I know there are so many versions of this salad out there…what is your favorite?  Would love to hear your comments and ideas!
 
Love,
 
451C4ACF5DBE383B5B17C2D9D97F000D
 
P12002855
 
Baked Bosc Pear, Blue Cheese and Walnuts Salad
 
Prep time
Cook time
Total time
 
Baked Pears with Blue Cheese, Walnuts in Honey, Dried Cranberries, Cucumber, Avocado and Arugula, drizzled with White Balsamic Reduction and Balsamic Vinegar.
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 Bosc Pears
  • 1 Cup of Walnuts
  • ⅓ Cup of Blue Cheese
  • 4 Tablespoons of Honey
  • 2 Cups of Arugula
  • 1 Avocado
  • 2 Cucumbers
  • ½ Cup of Dried Cranberries
  • 1 Teaspoon of White Balsamic Vinega
Instructions
  1. Set your oven to 350F to preheat while you wash and get your pears ready by placing them in the foil baskets inside your baking dish. Then set them to bake for 40 minutes in the oven. The baking time may vary depending how ripe the pear is, the softer the pear the less cooking time will required.
  2. Meantime wash your arugula, set on the plate and sprinkle it with dried cranberries.
  3. Then use or Julien Slicer and slice your cucumber in a very thin long strips, but can also just cut it too…up to you:)
  4. Then cut up slices of your avocado. Can use avocado slicer which is a very convenient tool. I didn’t have it available so just did it by hand with my ceramic knife which does an amazing just cutting vegettables.
  5. Add your avocado and cucumbers to your salad.
  6. Now prepare your nuts by grinding them coarsley through the nut chopper. Once your nuts are grinded add your honey and mix them well.
  7. Add your nuts with honey to your salad.
  8. Now cut up your blue cheese and also sprinkle it on the top of your salad.
  9. When your pears are ready take them out of then oven and cut one of the into pieces
  10. Then add them to your salad. Finally add 1 teaspoon of White Balsamic Reduction and ½ a teaspoon of White Balsamic Vinegar to your salad and mix well. There are different ways your can serve it. First version is serving it together with your other pear placed in the middle of you salad.
  11. Another way is by simply mixing everything up and plating your salad. I also like to use food rings to make it look nicer, you can just add it to your bowl will still be amazingly delicious.
  12. Enjoy!
 
 

Cabbage Salad

Cabbage--Flavor-Shades

Cabbage--Flavor-Shades

If you do not have a great cabbage salad in your salads repertoire, this is an excellent recipe  to have. I developed this recipe after my friend made it for a BBQ party years ago. I have changed a few ingredients and ended up with this sweet, zesty, crunchy salad.

Cabbage is inexpensive and is easily available throughout the year. Cabbage is packed with nutrients and fiber. It contains significant amount of glutamine, an amino acid which has anti-inflammatory properties. Cabbage is also an excellent source of vitamin C and vitamin K. Studies have shown that eating cabbage regularly can help prevent cancer. It fills you up, and is a very low calorie food.

Ingredients:

1/2 head cabbage, thinly sliced
2 med sz carrots, grated
4-5 radishes, grated
1 small onion, thinly sliced
1/2 green bell pepper, cut into matchsticks
2 tbs fresh finely minced parsley

 

Ingredients for the dressing:

1 tbs sugar
2 tbs extra virgin olive oil
1 tbs white wine vinegar (can also substitute with regular vinegar, or lemon juice)
1/2-1  tsp salt

 

Directions:

1. Slice cabbage into thin pieces 1-2 inches long.

2. In a large bowl, toss together all of the salad ingredients.

3.  In a small bowl combine all of the dressing ingredients, whisk it well until smooth.

4. Combine salad with prepared dressing, and toss well.

Hope you try this healthy cabbage salad!  Share your favorite cabbage recipes with us in the comments bellow.

IMG_1491

Copyright © 2013 Flavor Shades