Showing posts with label salad greens. Show all posts
Showing posts with label salad greens. Show all posts

Wednesday, March 20, 2019

Winter Salad

A meatless main dish salad composed of roasted root vegetables like beets, carrots, and potatoes over tender bok choy, topped with a fried egg.

Image of a plate of roasted beets, carrots, and potatoes on a bed of spinach topped with a fried egg.

This vegetarian main dish salad is perfect for the season when your body wants Spring but the view outside the window hasn't quite caught up yet.

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About this time of year, as the days are getting noticeably longer and the time change means I've got more light available in the evenings, I start craving fresh food. I haven't used a winter Community Supported Agriculture (CSA) farm share before, but my Strategic Winter Squash Reserve is proof that much of the Fall harvest can be enjoyed months later if properly stored.

A meatless main dish salad recipe composed of roasted root vegetables like beets, carrots, and potatoes over tender bok choy, topped with a fried egg.

I need more than just long-storing root vegetables, though. I crave leaves! When I am lucky to find a farmer growing winter greens I make good use of their produce. This Winter Salad is a tasty way to enjoy some mild cold weather greens like bok choy or spinach. I first got the idea for raw bok choy in a salad thanks to Alanna's lyrical descriptions of her Bok Choy Salad with Creamy Vinaigrette. Young tender small leaves are best for eating raw in salads. Use the more mature larger plants in Fish Tacos or Yakisoba.

Monday, January 15, 2018

Triple Bacon Club Sandwich

This triple decker sandwich is packed with bacon! Starting with crisp bacon strips, tender slices of Canadian bacon, and an amazing Bacon Basil Tomato Mayo spread--this recipe is perfect for a game day crowd or a satisfying solo lunch with a good book.

photo of  a triple bacon club sandwich with chips

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The Ohio Pork Board asked me to write a post about bacon. I can't believe I'm getting paid to do this. I mean, bacon. A crisp slice of bacon, crackling as I bite into it and then dissolving in my mouth . . . well that's bliss right there. Creating this recipe was truly a pleasure, and I hope you enjoy re-creating because it's easy to make this restaurant-quality dish right at home!

Monday, February 22, 2016

Fried Egg, Lettuce, and Tomato Grilled Cheese Sandwich

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich rocks three classics in one delightfully messy handful.

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich recipe rocks 3 classics in one delightfully messy handful.

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February in the Midwest is NOT the time for ripe tomatoes and fresh lettuce. Why am I sharing a recipe calling for these ingredients on my blog that celebrates locally-sourced foods? Simple. This is the time to lock down YOUR local source for the upcoming season's fresh fare.

If you're local to the Dayton area, there will be a Community Supported Agriculture Fair at the 2nd Street Market on Thursday, February 25th from 5:30-7:30pm where you can meet farmers, learn cooking tips from a local chef, and hang with like-minded folks. Look around your community for a similar even this time of year, or try Barn2Door or LocalHarvest to find food near you.

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich recipe rocks 3 classics in one delightfully messy handful.

If you read this blog often you realize that these photos were not taken last week because they feature ripe tomatoes. I do not buy tomatoes at the grocery store. Period. Even a plain Jane eater knows that tomatoes grown locally and picked when ripe--not picked prematurely and shipped across many wintery states--just taste better. LIFE IS TOO SHORT TO EAT FOOD THAT DOESN'T TASTE GOOD. So, I eat my fresh tomatoes in the summer and Fall. I eat so many that at times I'm sick of fresh tomatoes and welcome any simple tips for putting them up for winter (like this freezer-friendly Fresh Tomato Pesto), but in October I know I'm facing at least 7 months with fresh tomatoes, so I gorge while I can.

I'm not a Foodie, though. I couldn't tell you the difference between one Fancy Name Chocolate and Another Fancy Named Chocolate. You don't have to be a Foodie to eat local, though. Even a little kid can tell you that a local strawberry, picked during your area's strawberry season, beats anything you can pull out of a plastic clamshell for sweetness and flavor. That's one reason why I eat locally. Keeping my dollars in my local economy is another.

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich recipe rocks 3 classics in one delightfully messy handful.

Whatever your reasons, this is the time to research your options for a More Local 2016. You'll need to fortify yourself, so I suggest a sandwich. For more grilled cheese sandwiches, please check out my Clickable Collage of Recipe Suggestions--I've got a whole photo collage devoted to Grilled Cheese and Tomato Soup, showcasing locally foraged, grown, and sourced produce. But wait there's more recipe ideas! For more recipes using tomatoes, please see my Red & Yellow Tomato Recipes Collection. For more recipes using Salad Greens, please see my Lettuce & Salad Greens Recipes Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me wondering how to make the most of the farm share. I'm pinning recipes from all over the web to my Pinterest boards, follow me there. I'm sharing new finds on my Facebook page, follow me there. And I've discovered how fun it is  share quick photos on Instagram, follow me there. Want to know How to Use This Blog?

Monday, January 18, 2016

Shrimp Taco Bowls with Roasted Butternut Squash

A fresh way to spice up a winter salad, these taco bowls are filled with spicy shrimp and taco-seasoned roasted butternut squash cubes. The components can be made ahead and assembled when you're ready to eat.

A fresh way to spice up a winter salad, these taco bowls are filled with spicy shrimp and taco-seasoned roasted butternut squash cubes. The components can be made ahead and assembled when you're ready to eat.

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Winter squash are one of the gems of the Community Supported Agriculture (CSA) farm share. These long-storing vegetables (mine hang out in the Strategic Winter Squash Reserve for 3 to 4 months) can be roasted and pureed and added to anything from muffins [Herbed Butternut Squash and Cottage Cheese Muffins] to soup  [Stupefyingly Simple Butternut Squash, Chicken, and Rice Soup] to waffles [Butternut Squash Waffles]. They can be peeled and cubed or sliced for a colorful side dish [Colorful Roasted Squash & Potatoes] or main dish [Roasted Winter Squash Tacos]. While I am not usually in the mood for peeling acorn squash, it's a dream to cube up a butternut squash. Alanna has an excellent tutorial here. Heck, you can even buy it peeled, cubed, and ready to go if you need.

A fresh way to spice up a winter salad, these taco bowls are filled with spicy shrimp and taco-seasoned roasted butternut squash cubes. The components can be made ahead and assembled when you're ready to eat.

I was envisioning a seafood version of taco night, and looking to my Strategic Winter Squash Reserve for inspiration, when I decided to toss butternut squash cubes with taco seasoning and add them to a taco salad. The chunks added a nice flavor and texture contrast to our bowls, which is always appreciated in a winter salad. The shrimp kept things interesting, and with the color palette you can tell this is not your typical taco salad.

A fresh way to spice up a winter salad, these taco bowls are filled with spicy shrimp and taco-seasoned roasted butternut squash cubes. The components can be made ahead and assembled when you're ready to eat.

I'd like to point out that, by spending some time putting up produce when it's ripe, we can eat locally-grown produce year round. In this recipe I've use home-canned salsa verde, tomato salsa, and pickled peppers. If you've never tried canning, Food In Jars is a terrific book, and website, to help take the intimidation factor out of trying a new technique. Pick Your Own is another terrific resource.

A fresh way to spice up a winter salad, these taco bowls are filled with spicy shrimp and taco-seasoned roasted butternut squash cubes. The components can be made ahead and assembled when you're ready to eat.

For more recipes using butternut squash, please see my Buttercup/Butternut Squash Recipe Collection, part of the Visual Recipe Index by Ingredient. This index is for folks like me looking for something a little different to do with the piles of squash stockpiled in the basement, or wherever you find yourself hoarding these terrific keepers. I've got a Pinterest board devoted to the squash recipes I find around the web, and I contribute to Laura's Winter Squash Lovin' board. Follow me on Pinterest for more recipe ideas.  Want to see what's up in my day? Follow me on Instagram. Want to read something that I thought worthy to share? Follow and Like my Facebook page. Want to know How To Use This Blog?

Monday, March 16, 2015

Potluck Asian Chicken Cabbage Salad

Chicken, cabbage and salad greens tossed with an easy Asian dressing. Almonds, radishes, and ramen provide a crunchy contrast to this pot luck salad.

I had cabbage and radishes aplenty when informed of the impending opportunity to use up farm share veggies pot luck. Following my tip to stick with the familiar, from my post Five Tips to Feed Your Family From the Farm Share, I decided to make a chicken & cabbage salad with an Asian dressing. The guests did not include vegetarians or folks with nut allergies, so I felt comfortable making my usual recipe which comes from the Better Homes & Gardens New Cookbook (Amazon affiliate link).

I've tweaked this recipe in a few ways, shown below. First off, I added salad greens since I'm serving a crowd. Second, I added radishes since I had some, I thought they'd look pretty, and the extra crunch would go well. Third, I used seasoned rice vinegar (the kind I use for my sushi rice) and, since that is sweetened, I omit the sugar. I double the dressing since it's so good--and so easy to make. Method-wise, I change the recipe by tossing the chicken-cabbage mixture with the dressing and let it hang out for a few hours. Then I toss the whole lot together with a bit more dressing and it's ready to serve.

If I were planning to take this to work for a lunchtime pot luck, I'd cook the chicken, toast the ramen & almonds, make the dressing and chop all the vegetables the night before. In the morning I'd combine the chicken, cabbage & some of the dressing in one container, the salad greens, radishes, and green onions in another, and the ramen and almonds in a third container. At serving time I'd [carefully] toss everything together with more dressing in a large bowl or serving tray, top with ramen and almonds, and serve with extra dressing on the side.

For more recipes using cabbage, please see my Cabbage Recipes Collection. For more recipes using salad greens, please see my Salad Greens Recipes Collection. For more ideas using radishes, please see my Radish Recipes Collection. These collections are all part of the Visual Recipe Index by Ingredient.

Monday, July 22, 2013

Pick a Veggie Sushi Rolls

This is the third time I've written today's post, and no matter if it's the charm or not I'm going with it.  First, I was going to share kohlrabi, egg, and Spam sushi rolls.  Then a post about gyro sushi rolls, then unagi, green onion, and salad mix rolls.  Finally I just decided to combine a bunch of sushi photo collages and call this Pick A Veggie From The CSA Farm Share Box and Roll Your Own Sushi.  However, many of the food porn photo sharing sites I submit to have character limits on post titles, so a bit of editing happened.

I started sharing sushi posts soon after I started this blog, with a smoked salmon, cream cheese, and cucumber sushi.  Later I shared my #strangebutgood maple teriyaki salmon sushi.  Today I'm going to illustrate how I take a (usually leftover) protein and combine it with on-hand vegetables to make sushi.  Sushi makes a great portable lunch when you are outside enjoying nature during warm days.  It's a real treat to open up your lunchbox and pull out more than a squashed sandwich.  I love to send my kids a 'disposable lunch' on field trips (disposable required by the school) using up leftover containers filled with whatever I had on hand, rolled up sushi style.
If you're looking for recipes featuring sushi-grade raw fish, look at some of my links below--I'm in the middle of the country and cooking for my family--you will not find me buying blocks of sushi grade tuna, though if you'd like to send me where it is, I'd be delighted to eat it. :)

My daughter and I have enjoyed lunch together a lot.  When she was a preschooler, she'd have school a couple of mornings a week and come home for lunch/nap.  Later, it was lunch before getting on the bus for afternoon kindergarten.
We'll gloss over the crowded, noisy cafeteria and lunch starting at 10:40am in our last district.  Here in Ohio the kids get an hour(!) lunch break and my daughter usually comes home for lunch.  My son usually finds something worth staying for  at school.
 My favorite lunches-with-my-young-daughter were in Hawaii, picking up a to-go order at Aloha Sushi.  There, my daughter would get tekka maki and I'd have unagi hand rolls.  The warm grilled eel, warm sushi rice, and delicate nori wrapping utterly satisfied me in a way that no store-bought box of sushi can.
When my son asked for unagi sushi for his birthday supper, on a night coinciding with our first CSA farm share pick up, I knew I'd be rolling up some farm fresh produce with our eel.  I just didn't know what it would be until I got the box (I've mentioned I like the Iron Chef aspect of CSA subscriptions, yes?). My possibilities were varied--salad greens, kale, Swiss chard, asparagus, green onions, garlic and strawberries.  I opted for onions and salad mix.  My son thanked me for not getting too wild for his birthday dinner.
I got wild later.  Since I had roasted asparagus, leftover roast chicken, and all the sushi fixings out, I rolled up some Roast Chicken and Asparagus rolls.
Leftovers from Gyro night in a sushi roll?  Why not?  Drain the tzatziki sauce really well (overnight in the fridge) for best results.
These meals follow the Theorem of Cooking Once and getting 2 different meals with the result, just like with my Chicken Adobo Summer Rolls.  The Food Blogger Corollary is simple--you've got the camera out and your kitchen is already messy, so why not get 2 blog posts for 1 kitchen clean up?  When I made Spam Chirashi Sushi I saved some slices of meat in stick form to use in these sushi rolls.  My daughter brought them to school for a food sharing event in her social studies class.  If you've never made sushi, refer to this post for more step-by-step instructions.  It's really fun once you get the hang of it, and even your failures taste delicious.

Pick A Veggie From The CSA Farm Share Box and Roll Your Own Sushi

NOTE:  I created this recipe to be gluten free through my choice of ingredients (Spam is GF!). Check labels to confirm that your products (I'm talking about you, soy sauce) are also gluten free. Good sources for determining that your products are gluten free can be found here: 

Using the recipe in this post for the building blocks listed below, for each 8 piece roll, you will need

1 sheet sushi nori
1 cup cooked seasoned sushi rice (1 1/2 cups if you want double rice inside out rolls)
a thin schmear of mayonnaise
Protein (see NOTE below)
Vegetable (see NOTE below)

With damp fingers, spread the rice across the sheet of nori on an Old Bamboo or the rolling device of your choice (I've got a New Pink Plastic, and while it's easier to clean than my Old Bamboo I like the hand feel of the bamboo better).  Spread a thin schmear of mayonnaise across the rice.  Top with the rest of the components.  Use the Old Bamboo to roll tightly away from you, stopping after one complete revolution to lift the mat so it doesn't get rolled up with your sushi roll.  Squeeze tightly.  Use a sharp knife to cut the roll into 8 pieces, wiping the knife with a damp towel in between cuts.
Serve with soy sauce for dipping.

NOTE:  Protein suggestions are 1/3 cup sliced Japanese Omelette (4 eggs, mixed with 1 teaspoon each sugar and salt, scrambled and chopped); 1/8 can of Spam, prepared per this post; 1/2 cup chopped roasted chicken, dribbled with teriyaki sauce; 2-3 slices prepared gyro meat, fried; 1/4 package marinated BBQ eel, or what else?  Vegetable suggestions are 1/3 cup finely shredded carrot, 1/3 cup peeled kohlrabi, sliced into sticks, 1/4 cup sliced spring onions, 2-3 pieces salad greens, 1/4 cup well-drained tzatziki sauce, or what else?

I've got some other ideas to tempt you:

California Roll at Just One Cook
Chirashi Sushi at Ninja Baking
Dragon Roll at Just One Cook
Festive Cucumber and Ginger Sushi at Ninja Baking
Ginger Cashew Nori Rolls at Spabettie
Jewshi with Caper Mayo at What Jew Wanna Eat

This post is shared on the Clever Chicks Blog Hop, Tasty Tuesdays, Mostly Homemade Mondays, the Wednesday Fresh Foods Link Up Pot Luck Party, What's Cookin' WednesdayWhat's In The Box, Food on Friday and the From The Farm Blog Hop.

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Monday, July 8, 2013

Open-faced Shaved Beet Sandwiches

I don't know why I'm spending my lunches waxing rhapsodically about beets and the farmers that grow them, but here I go again.  You know that when you get beets you should eat the greens pretty quickly, but the beets themselves will hang out in your fridge for a while.  You can shred and freeze them for later use, you can roast them and put them on or in a pizza, or you can make a tasty appetizer.  What I recently learned was that you can also love them raw.  All thanks to Martha.
Even though I work at a thrift shop, I'm still pretty frugal about shopping there.  I always check the clearance section when I get to work, and rarely scan the racks (oh who am I kidding--I check out the kitchen section all. the. time).  Whenever I see good magazines in the clearance rack, I snap them up.  I mean, it's the same thing year after year;  people always want to declutter their space and find new crock pot or grill recipes.  Only the trendy colors and vegetables (talking 'bout you, kale) change.

This is why I bought a couple of old issues of Martha Stewart Living--I figured I could find an idea or two for seasonal foods.  Late one night, while reading the March 1998 issue in between an article about building your own stone wall and an article about ordering seeds and bulbs from foreign catalogs, I read about shaving raw beets and tossing them with a balsamic vinaigrette.  The next morning I dutifully carried down the March 2004 issue and prepared to follow the recipe.  (Did you notice it was a different issue?  You're doing better than me.  I thought I'd hallucinated the whole balsamic-marinated shaved beet thing. What, you don't hallucinate about shaving beets? What do you hallucinate about?)  Because I was feeling lazy, I didn't walk back upstairs to get the correct year, I just winged it.  Then I winged it again the next day since it was so good.

This is easy, this is delicious, this is raw . . . give it a try.  The worst that will happen is your kitchen will look like an abattoir.  I've got a dark counter so I have no idea how bad it really could look.

Monday, June 3, 2013

Chicken Adobo Summer Rolls (A repurposed leftover)

Even though I live with people who are happy to eat leftovers 90% of the time, I love recipes that transform a leftover entree into an entirely new dish.  One of these repurposed leftover ideas is to make summer rolls.  You can stick just about anything in a summer roll!
I wrote this post the second month of my blog, since the chicken adobo we repurposed was from this post, my 11th post.  I've been sitting on this recipe for months, since by the time I was ready to post we were fully into the Fall season and it would not have been appropriate. There's a lot of sat upon posts appearing this week on the blog.  Something about the beginning of June marks summer eating for me, even if we won't hit the solstice for a few more weeks.

I love summer rolls but shy away from planning to make them because I often think they require too many fresh herbs that I don't have in my garden.  (This year I've planted a stealth herb garden with mint near the downspout by the driveway, and rosemary nestled under the dogwood. I'm attempting to fool whoever has been "going out to eat" in my raised beds, decimating the first round of parsley, dill, and fennel I've planted thus far this spring.)
The basic ingredients for a summer roll, however, are shelf-stable.  Once you've stocked your pantry with rice paper wrappers and rice noodles, you're set when the right herbs, vegetables, and even protein collide in your farm share, garden, or farmer's market.

Wednesday, May 22, 2013

Mexican Chicken Lentil Rice Bake (Salad?)

Most home cooks, and even the professionals down the road at Dorothy Lane Market, know the value of turning to a Kitchen Sink type recipe when faced with a fridge full of dinner building blocks.  I'm pretty sure a lot of classic Hot Dish combinations came about because a cook looked to his or her fridge/freezer/pantry for a substitution instead of trekking to the store.  Even though my local store is only a 1 mile (Map My) walk away, complete with a water dish for the waiting Simon, I'd rather use what I've got on hand.  Sometimes, the result is good enough to be written up and appear here.
I was mulling over what to call this dish while working a Hunger Study 2014 survey site.  My fellow volunteer, Bob, kept offering title ideas that were more general.  I kept coming up with very specific titles.  This was our compromise--it's got the Mexican Chicken Bake part from Bob and the Chicken Lentil Rice part from me.  You know, in case I do a Mexican Chicken Bake using garbanzo beans, Maui onions, zucchini, butternut squash, and orzo next. Or something.  Who knows?

Because I only used 2 large chicken thighs to feed 6-8 servings, I'd say this qualifies as a meat-stretching meal.  The chicken flavors the lentils, which add fiber and more protein to the dish.  Using leeks, corn, and salsa verde all put up from my seasonal CSA farm share pumps up the vegetable content, the rice binds it together, and the cheeses make it all tasty.  We ate this the first time a bit like we eat Taco Farro:  with tortilla chips, sour cream, salsa, and lettuce.  Leftovers went into thermoses for school, onto salads for lunch, and scooped up as a pre-dinner snack by a tortilla-chip-weilding hungry spouse.

Keep this Kitchen Sink idea in mind if you want to create a "less meat, more fiber" flavorful meal for your family.  It appealed to all of us, and I hope it appeals to you.

Wednesday, April 3, 2013

My Favorite Grilled Cheese Sandwich: Cheddar, Pickled Turnips, Shredded Vegetables, and Hummus

Grilled cheese with hummus, shredded carrots & radishes, pickled turnips and lettuce.

When I shared a photo of a grilled cheese sandwich as the centerpiece of a lunch collage in this post on how to eat more veggies, I felt like I was teasing you. So I'm sharing a bit more about my favorite grilled cheese sandwich to inspire you, and hopefully make you hungry. I know I'm getting peckish.

Long on photos, short on words because honestly, this is just a simple grilled cheese sandwich.

Or is it?

If you're ever in the Cincinnati area and hungry, I recommend paying a visit to a Tom+Chee restaurant. They've got amazing grilled cheese sandwiches and delicious tomato soup.  My friend Holly told me about it, and whenever we can we swing by for a meal.  My favorite sandwich is the Hippy Chee.  It's got hummus, cucumber, tomato, and lettuce with your basic grilled cheese.  Tom+Chee manages to keep the bread toasty and warm, the cheese melty and hot, and the veggies cold and crisp.  It's addictive.  I'm still figuring out their technique--it involves a long spatula to fry both slices at the same time before lifting them off the heat, adding cold veggies, and mashing together--and I've found a way to incorporate my farm share veggies which delights me with the results.  Try it yourself!

Monday, April 1, 2013

Taco Farro
When I was a kid, back when a spade was called a spade in the breakfast cereal realm, there was a cereal called Sugar Smacks.  A jumping frog would do a double 'low five' with kids and their outstretched hands would then be filled with a bowl of cereal.  I'm sure I ate it, though my favorite aptly named cereal was Sugar Pops.  When my family would go camping and get those individual serving cereal boxes [which have increased in size since then, I observe] I always schemed to get the Sugar Pops over the Sugar Smacks or the Sugar Frosted Flakes, though really any of them were a rare treat. 
This memory has nothing to do with tonight's dinner except for one thing:  cooked farro looks exactly like Sugar Smacks to me.  I'm tempted to coat it in a honey glaze, bake it like granola, and call it DIY Homemade Whole Grain Sugar Smacks.  But my kids did not get the we-want-to-eat-breakfast-cereal gene, so I'll leave that to someone else.  
Some time between my non Sugar Pops-filled childhood and present day, I saw a post about cooking with farro.  Recently I saw another one, and put farro on the Trader Joe's shopping list.  An hour after returning from the store with my lil blue bag of farro I saw this farro salad with sun dried tomato, spinach, and cashews.  Since I'd already thawed leftover taco meat for dinner, I decided to switch it up and make Taco Farro instead.

As I mentioned, I bought the little blue bag of precooked farro from Trader Joe's.  The Nutrition Facts state that it serves 3, and the bag is so small I had some concerns.  However, once cooked (10 to 12 minutes in a pot of beef broth for me, since this is not a vegetarian dish--that will come on Wednesday) the farro swelled to 5 cups of cooked grain which was way more than enough for the four of us.
[If I cared to, I'd insert my observation here about the increase in size of single serving cereal boxes, paired with the observation that 1 2/3 cups of cooked farro is a huge serving size.  Just sayin'.]

I learned of the technique (combining leftover taco meat with a cooked grain, and salsa, to make a repurposed leftover meal) from my friend Lee-Ann.  When I stretch a pound of ground meat with my CSA veggies and refried beans, the four of us eat about half the concoction the first night, so we always have leftovers.  Thanks to Lee-Ann we all look forward to this re-purposed dish--it's delicious.  I am making it here with farro, but you're welcome to substitute any kind of cooked rice, or branch out to quinoa, barley, amaranth, bulgur, or whatever floats your boat.

What I love about this dish is how easily customizable it is for each member of the family.  I cooked one skillet of food, and everyone got to fix their meal their way.  Here's a shot of each of our plates:
Can you guess which are parent plates and which are kid plates?