Warm Roasted Winter Vegetable Salad with Garlic and Orange Dressing

                What happens when you join a CSA?  Well, you get lots of delicious vegetables.  And in my case, these are delivered to me with a text message, in case I am not there.  So the items that were in my delivery this week included kohlrabi, turnips with greens, onions, cabbage, cauliflower, oranges, key limes, English pea shoots, and homemade apple butter.  Can you say “YUM”?

                First of all, I did not know what the shoots were and had to ask.  Chris, a friend, and I had all tasted them and could not identify what they were, other than wonderful and crispy.  Since I tend to crave green, crispy salads this time of year, I decided to roast some of the root vegetables and cauliflower.  Served warm on a bed of pea shoots really hit the spot.

Easy Summer Salad

This is more of the delicious fresh produce that I received.  The salad was crisp and tangy.  Because the cucumbers were from a local garden, the Aultman's, I did not peel the skin.  When I purchase cucumbers at the grocery store, I peel the skin because of the cucumbers have been waxed. And wax tastes awful.  Remember to chop the ends off and discard to remove any bitterness that the cucumber might have.

Mango Salsa

I hope that you are fortunate to have an H.E.B. grocery store near you.  I say that because I have been to grocery stores from Florida to Oregon, Tennessee to California to Minnesota and the closest thing I have found to an H.E.B. is Fred Myers.  I never understood why my friends would miss a grocery store when they moved until I started visiting them.  And this recipe is specifically one of those recipes. 

Strawberry-Cantaloupe Fruit Salad with Ginger Snaps

This salad is as scrumptious as it is colorful.  For the topping, I used hard, crunchyOld Fashioned Ginger Snaps from Lil' Dutch Maid. This brand is especially peppery and complements the salad. The soft, chewy cookies will not work for this salad because they become soggy. This recipe makes 4 servings.

1 cup of Fresh Strawberries, sliced
1 cup of Cantaloupe, in 1/4 inch cubes
2 teaspoons of Sugar
1 Tablespoon of Balsamic Vinegar
1/4 cup of Ginger Snaps, crushed

In a small bowl, combine strawberries, sugar, and vinegar.  Refrigerated for at 2 hours.  In a separate bowl, refrigerate cantaloupe for the same length of time.  20 minutes prior to serving, combine strawberries and cantaloupe.  To serve, spoon into dessert dishes and divide crushed ginger snaps between the 4 serving dishes.

Enjoy!

Deloris

Fig and Feta Salad

This salad rates up there with an aspic salad, for a tea.  Like an aspic it is interesting. But it is also crispy, crunchy, salty and sweet.  It is a perfect starter for a light meal. You will need to make this a day ahead of time so that the flavors meld.

7 ounces of Dried Figs, finely chopped, I used a pair of cooking shears and sniped the figs
4 ounces of Crumbled Feta Cheese
1 rib of Celery, finely chopped
3 Tablespoons of Walnuts
3 Tablespoons of Fresh Orange Juice
2 Tablespoons of Sepay Groves Olive Oil
Salt, if desired

Mix all of the ingredients together, except the walnuts. Refrigerate overnight.  When ready to serve.  Add walnuts.

Enjoy!

Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/fig-and-feta-salad

Cucumber Salad

Oh my gosh! This is just what I needed.  A crispy and delicious salad with a twist. Yum!  This is the time of year that I crave salads and this year is no exception.  The vegetables that are in this salad are all slightly sweet and the dressing is wonderful. 
Dill weed is starting to grow and it is perfect for this dressing. A little yogurt, vinegar, dill, salt, pepper, fresh dill, and the surprise, fennel seeds.  This is one of those salads that should be served with a great dinner, to good friends.

2 cups of Cabbage, thinly sliced and then chopped
1/2 of a large Sweet Onion, halved and thinly sliced
1 large Cucumber, peeled, halved and thinly sliced
1 teaspoon of Kosher Salt

Dressing
1/2 cup of Plain Yogurt, with the whey
2 Tablespoons of White Vinegar
1 teaspoon of Kosher Salt
Cracked Black Pepper
1 teaspoon of fresh Dill, finely chopped
1 teaspoon of Fennel Seeds.

Toss the vegetables and salt in a large bowl.  Add the salt now will allow for the flavors of the vegetables to combine, better.  Mix the ingredients for the dressing together and pour over the vegetables.  Toss and refrigerate for at least 2 hours. 

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/cucumber-salad

Wilted Spinach Salad with Crispy Onions



Wilted Spinach Salad
with
Crispy Onions

This was one of my childhood favorites.  The minute I saw the first sprouts of spinach in the garden,  I would beg my mother to make this salad.  She would always chuckle because I did not eat spinach, bacon, eggs or onions.  My mother would always say that the spinach had to be big enough to strip the stems.  I tried to make this salad from baby spinach in sold in the salad bags. The leaves were too delicate and it sort of disintegrated.  I tell you this because, as we all find out when we get older, my mom was right. Look for the spinach with the Turnip and Mustard Greens at the grocery store.
When my mother made this salad, she used green onions from the garden.  I had to improvise because I forgot the green onions while shopping.  My son suggested that we make batter fried onion rings but I thought that it would conflict with the freshness of the salad, so we comprised and fried the onions in oil.
You will need two pans for this salad. One to fry the bacon in and one to fry the onions, I considered frying the onions in the bacon drippings but was afraid that there would not be enough fat rendered from the bacon and that the drippings would burn.
So here is the recipe!

1 Egg, Hard Boiled and coarsely chopped
1 pound of Spinach, stripped of hard stems
5 slices of Bacon, finely chopped, I use kitchen shears
1 small Onion, sliced in rings
Enough oil to fry
1/4 cup of Vinegar, I used a combination of Rice and White Wine, but my mom always used Apple Cider
1 teaspoon of Sugar
1/2 teaspoon of Salt
Pepper to taste

Wash spinach and pat dry with paper towels, tear into a salad bowl. Set aside.
Heat oil in one pan, on medium,  for the onions and start the bacon in the second pan cooking on low to low medium.
 Let the bacon cook until crispy and remove to a bowl.  Remove pan from heat and leave the drippings in the pan.
To the first pan, add the onions to cook.  Fry the onions until lightly brown.  Remove to a plate covered with paper towels.
Mix together the vinegar, sugar and salt.  Place the pan with the bacon drippings back on the heat and add the vinegar mixture.  Let that heat over low to medium heat until it warms.
Sprinkle the spinach with pepper and pour the warmed vinegar and bacon drippings over the spinach.  Toss and top with the onions, bacon and chopped egg.  Serve immediately.
 Oh my goodness, that is all I can say about this recipe.  I hope that you enjoy it as much as I do!

Deloris

Christi E's Cherry Salad



Christi E's Cherry Salad


Christi E. graciously allowed me to post this wonderful Cherry Salad.  It is very easy to make and it has a little twist. Make this the night before so that the sugar will melt off the pecans.  Stir thoroughly and it infuses the entire salad with a rich, brown sugar flavor.

1 8-ounce container of Cool Whip
1 can of Sweetened Condensed Whole Milk (Eagle Brand)
1 21-ounce can of Cherry Pie Filling
1 20-ounce can of Crushed Pineapple, drained
2 2-ounce packages of Praline Pecans, chopped (Frito-Lay)

Mix all ingredients and refrigerate over night.  Mix again before serving.
Yummy!

Enjoy!

Deloris

English Pea Salad



English Pea Salad



This is a wonderful and easy salad to make this time of year.  It satisfies the craving for vegetables and can be made a day ahead of time.
My aunt always brought an English pea salad to family gatherings.  Her recipe was a little different and she used peas from her garden.  It was always a treat.
This one is an updated version and I hope that you try it.

1 can of Green Peas, drained
1 medium onion, finely chopped
1 small jar of Pimentos, finely chopped
1/4 pound of Cheddar Cheese, finely chopped
1/4 cup of Ranch Dressing
salt and pepper to taste

Combine all of the ingredients.  Add more dressing if needed.  It should just be moistened.  Chill thoroughly before serving. Refrigerate up to 24 hours.

Enjoy!

Deloris

Debbie's Magnificent Cole Slaw

Debbie's Magnificent Cole Slaw

This is part of a previous post for Fish Tacos.  Debbie had come over for Sunday Lunch and brought this Magnificent Cole Slaw.  I call it that because I am not overly excited about creamy cole slaw.  This slaw, however, is just like the kind that shows up at family reunions.  It always has the right right textures combined with taste.  Debbie's version is a little different because she adds uncooked ramen noodles and toasted almonds.  It is so delicious that I had it the next day for lunch, as well.  Of course, Debbie is a great cook and she is also the person who provides my wine in the photos you have seen, previously. Here is my version of her recipe.

1 large head of Cabbage, shredded
1 medium Onion, grated
1/2 cup of Sugar
1/2 cup of White Vinegar
1 teaspoon of Celery Salt
1 Tablespoon Sugar
1 1/2 teaspoon of Salt
1/2 cup of Wesson Oil
Debbie's additions
1 package of Ramen Noodles, broken and uncooked
1 cup of almond slices, toasted

In a saucepan, mix vinegar, celery salt, sugar, and salt, bring to boil, remove from heat and add oil.  Mix the Cabbage, onion and ramen noodles together in a sealable bowl and pour liquid over. Seal and refrigerate until the next day.  Add almonds and toss just before serving.

Enjoy!

Debbie and Deloris

ps: Debbie has some lovely wines.  Visit her at www.WineShopatHome.com/DebbieRobinson

Baked Chicken Tender Salad

These are easy and you can get two meals out of cooking once. Plus, you can indulge the your inner child. Have one meal with Chicken Tenders and then make the salad and have for lunch or dinner the next day.
Preheat oven to 400 degrees

2 pounds of boneless,  skinless Chicken, I used chicken breast but use what you like
1 egg
1 cup water
2 cups flour
garlic powder
salt and pepper

Spray a baking sheet with vegetable spray. Set aside.
Cut chicken into strips, removing any fat, gristle, or tendons.  Wash, pat dry, and sprinkle with salt, pepper and garlic powder. (Do not forget to wash and bleach your sink after washing chicken.)  Beat together egg and water in a bowl.  In another bowl, put in flour and season with 1 teaspoon each of salt and pepper.  Roll the chicken in flour, then egg mixture, and then back in the flour.  Place on prepared baking sheet. Repeat until all of the chicken has been breaded.
Place in preheated oven for 20 to 30 minutes, until chicken is thoroughly cooked and is tender. You can serve now with the sauces that you like or serve this later with a salad of greens, celery, cucumbers or any other vegetables and dressings that you like.  Happy eating!


Deloris

Tomato Aspic

Remember when aspic salads were served regularly at holidays and events? I do and I miss that.  Tomato Aspic was always served as an appetizer at Lady's luncheons when I was a kid. Those were the kind of luncheons where the appropriate attire included a hat with gloves.
Aspics are gelatin salads. The base is unflavored gelatin which is very inexpensive and worth keeping as a pantry staple.

2 cans of Diced Tomatoes with juice
1 envelope of Unflavored Gelatin
1 small Onion, thinly sliced
1/2 cup of Chopped Celery Leaves
1/2 cup of Chopped Basil
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Ground Cloves
3 Tablespoons Lemon Juice
Basil Leaves for garnish

*A note about celery: this is the time to use the center of the celery stalk.  The flavor is milder and this is going to be discarded so you do not have to worry about appearance.

Line 4 ramekins with a good quality plastic wrap.  This will allow you to unmold the aspic easier.
Sprinkle the gelatin in a small bowl, add 1/3 cup of warm water, stir so that it does not clump and let stand.
Combine the diced tomatoes, onion, celery leaves, sugar, salt, pepper and cloves in a pan.  Bring to boil, lower the heat to simmer, cook for 5 minutes, remove from heat, strain, discard solids and stir in the softened gelatin, and stir until the liquid clears.  Add lemon juice.  Pour into 4 ramekins and chill until set. Umold on a chilled salad plate and garnish with basil

I hope you try this before the holidays and if you enjoy it as much as I do and that  you serve it at your holiday meal. No hat or gloves required.

Deloris

Please Note Correction

There were three recipes on the SePay Olive Oil post your received yesterday.  The third is listed below.  It did not have a header name when I viewed it the morning.  Sorry :(

Pasta Salad w/sweet vinaigrette

2/3 cup Sepay Groves white vinegar

2 teaspoon Worcestershire sauce

¼ cup mustard

½ cup Sepay Groves evoo

1/3 cup sugar (would a sugar substitute do??)

4 cups chopped veggies

Cooked pasta

I hope that you try it, it sounds good.

Enjoy!

Deloris

Back to Wine Country for Sepay Olive Oil for Armenian Chicken

Peggy, the Olive Oil Lady, from Sepay Olive Oil in Fairfield, Ca. has sent me some new recipes.  I tried the Chicken Breast and Angel Hair Pasta with Garlic Sauce  tonight and it is so goood.
Remember to visit Peggy when you go to Fairfield or visit her at http://www.sepayoliveoil.com/.

Armenian Herb Marinade Grilled Chicken Breasts

It is wonderful for chicken breasts and also for lamb.

SERVES 8

• 1/2 cup Sepay Groves evoo
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup finely chopped shallot
• 1/4 cup snipped parsley
• 1 1/2-2 lbs chicken breasts, whole or lamb, cut in chunks

1. Mix all ingredients together (except meat) and whisk thoroughly.
2. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
3. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
4. Drain meat and grill, basting with marinade until meat is cooked through. Or cook in a 350 degree oven for 1 hour
5. NOTE: This is excellent served leftover, cold on a Caesar salad!

Angel Hair Pasta In Garlic Sauce

A dish that can be served plain, or add sautéed shrimp, or whatever else you can think of. The basic recipe is good. Folks are always asking about this one so it’s about time I wrote it down. Peggy

SERVES 6

• 1 (16 ounce) package capellini (angel hair pasta)
• 1/4 cup Sepay Groves evoo
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, finely chopped
• 1/2 cup freshly grated parmesan cheese
• fresh ground pepper

1. Cook pasta as directed on package.
2. Meanwhile, heat Sepay Groves evoo oil in a skillet over medium high heat.
3. Saute parsley and garlic in oil.
4. Drain pasta well and mix with garlic mixture; top with cheese.
5. Serve with pepper.

Pasta Salad w/sweet vinaigrette

2/3 cup Sepay Groves white vinegar

2 teaspoon Worcestershire sauce

¼ cup mustard

½ cup Sepay Groves evoo

1/3 cup sugar (would a sugar substitute do??)

4 cups chopped veggies

Cooked pasta

Cook pasta according to directions and set aside to cool.

In a large bowl, whisk first 5 ingredients together. Add pasta, and veggies, toss until well coated. Cover & refrigerate until ready to serve. Toss again just before.

We used to have this at all the potlucks when I worked at the hospital years ago. Add leftover meat for a quick meal.

I hope that you try these recipes, the Chicken was wonderful and remember to make extra. 

Enjoy!

Deloris

Chickpea Salad

This is a really great little salad that goes with just about anything.  The Chickpeas in this salad give it a nice contrasting texture to the crispness of the other celery, pepper and onion and a creaminess to the tartness of the tomato.  I hope you try this salad and enjoy it as much as I do.

1 can of Chickpeas, rinsed
1 small Onion, chopped
1 small Green Bell Pepper, chopped
3 ribs of Celery, cleaned of strings and chopped
1 medium Tomato, chopped
4 ounces of crumbled Blue Cheese
3 tablespoons of Ranch Dressing
3 tablespoons of Rice Wine Vinegar
salt
black pepper


Combine Chickpeas, Onion, Green Bell Pepper, Celery, Tomato, and Blue Cheese in a large salad bowl.
In a separate bowl, combine ranch dressing and rice wine vinegar.  Pour over Vegetables and toss.  Refrigerate for at least 2 hours.  Taste after it has been refrigerated to determine if salt and black pepper are need.  Season if necessary.

Yummy!

Deloris