Beet and Citrus Salad

beet & citrus salad (2) WM

I love salads, and I love getting creative with salads.

Ingredients:

lettuce (I used baby arugula, but any mixture will do)

canned beets, drained – amount depends on your preference

mandarin oranges, drained – amount depends on your preference

grapefruit cup (or fresh), drained – amount depends on your preference

1 orange, peeled and divided into sections

pistachios, shelled – amount depends on your preference

goat cheese, crumbled- amount depends on your preference

1.5 tablespoons olive oil

1 tablespoon balsamic vinegar

pepper, to taste

Lawry’s seasoned salt, to taste

beet & citrus salad (3) WM

Directions:

1. Wash and drain lettuce, place a portion on each plate.

2. Place a portion of the remaining ingredients through goat cheese on top of the lettuce.

3. Mix the olive oil, balsamic vinegar, pepper, and Lawry’s seasoned salt in a bowl and pour over each citrus salad (I forgot to put the dressing on my salad and I didn’t even notice!)

Serve with your favorite summer main dish!

beet & citrus salad (1) WM

Tomato & Feta Toasts

tomato and feta toasts (1) WM

I cannot believe how amazing this salad / toast was.  In fact, I want one right now.  I’m pretty much drooling.  This recipe will be a go-to summer salad recipe.  See, there are so many amazing ways to eat your veggies!

prep/total time: approximately 20-25 minutes

 tomato and feta toasts (2) WM

Ingredients:

1 teaspoon finely chopped fresh thyme

handful basil leaves, chopped

1 teaspoon grated lemon rind

sliced tomato or cherry tomatoes

1 English cucumber, thinly sliced

1 bell pepper, diced

1 lemon, juiced

3 tablespoons extra-virgin olive oil

freshly ground black pepper

pinch of kosher salt

feta cheese, crumbled

goat cheese, crumbled

toasted French bread, 2 slices each person

handful pine nuts, toasted

handful of arugula per person

Directions:

1. Chop, slice, and grate all needed ingredients.

2. Mix the olive oil, pepper and salt together, stir in the chopped, sliced, grated ingredients.  Gently fold in the crumbled cheeses.  Let stand for 10 minutes.

3. Slice and toast the bread.

4. Toast a handful of pine nuts – careful not to burn, you only want them golden brown.

5. Place a handful of washed arugula on each plate.

6. Place the toast on the sides of the plate.  Arrange the cucumber on the bed of arugula, and scoop out the cheese and olive oil mixture on top of the toasts and arugula.  Enjoy!

tomato and feta toasts (3) WM

Corn, Chorizo, and Shrimp Salad

This is a pretty amazing salad.  One that is a total crowd please and is totally easy to prepare (I like that!!).

corn, chorizo, shrimp salad (3) WM

prep time: approximately 15-60  minutes

cooking time: approximately 20 minutes

Ingredients:

4 ears of fresh corn or 3 cans of corn, drained

1 pound raw shrimp, peeled

1 package Spanish chorizo sausage

2 bunches green onions, chopped

handful basil leaves, chopped

handful red cherry tomatoes (or regular tomatoes sliced)

handful yellow cherry tomatoes

2 garlic cloves, minced

1 1/2 – 2 tablespoons Sriracha

2 teaspoons grated lemon rind

juice from 1 lemon

1/2 teaspoon salt

2 tablespoons olive oil

Directions:

1. If you are using fresh ears of corn, peel and boil for 60 minutes, then slice the corn kernels off.  Otherwise open the cans of corn and drain.

2. Add the peeled shrimp into a pan of boiling water and cook for 5-7 minutes, until they turn pink.  Drain.

3. Cook the chorizo sausage.  Drain.

4. Slice, chop, mince, grate all needed ingredients.

5.  Combine all ingredients in a bowl, stir well, taste and add any additional seasonings.  Keep chilled and serve chilled.

Vinegar Based Slaw with Cranberries

cabbage salad (1) WM

This is a great vegetarian coleslaw salad, and is perfect for those summer BBQs.  I added a little twist to a classic by throwing some dried cranberries in the salad.

Ingredients:

1/2 cup sugar

1 teaspoon salt

1 teaspoon celery seed

1/4 cup vegetable oil

1 teaspoon cracked pepper

3/4 cup apple cider vinegar

1 bag of shredded cabbage (mine had red cabbage, carrots, broccoli, cauliflower)

2  green onions, sliced

handful of dried cranberries

crushed top ramen (no seasoning packet)

Directions:

1. Mix all wet ingredients and seasonings.

2. Stir in the bag of shredded cabbage, sliced green onions, and dried cranberries –  stir to combine.

3. Right before serving sprinkle the crushed top ramen on top of the salad.  Serve chilled (but not the top ramen).

Bo Luc Lac Shaking Beef

This is a Vietnamese beef dish –  Vietnamese dishes have become some of my favorite Asian recipes, they are always full of flavor!

We somehow didn’t have any oyster sauce so I just used thick sweet soy sauce in addition to thin soy sauce and Golden Mountain seasoning sauce.

Shaking Beef (2) WM

Beef Marinade
1.5 pounds beef sirloin tip steak cut into 1″ cubes

3-4 cloves minced garlic

2 tablespoons sugar

3 tablespoons oyster sauce (I used thick sweet soy sauce since I didn’t have oyster sauce)

2 tablespoons fish sauce

1 tablespoon sesame oil

1 tablespoon toasted sesame oil

1 teaspoon thick soy sauce

1 teaspoon Golden Mountain seasoning sauce

Vinaigrette
1/2 cup rice vinegar
1.5 tablespoons sugar
1/2 tablespoons salt

Dipping Sauce
Juice of 1 lime
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper

1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced

Peanut or sesame oil for frying

Directions

1. Mix all marinade ingredients and marinade the beef for at least half an hour, but preferably several hours.

2. Prepare the vinaigrette and set aside – it should be a good balance of sour, salty and sweet.

3. Thinly slice the red onion and use about 3-4 tablespoons of the vinaigrette to pickle by setting aside covered in refrigerator for about 10 minutes.

4. Prepare a bed of watercress and tomatoes in a serving platter and set aside.

5. Heat a large wok or skillet over high heat.  Add about 2 tablespoons of peanut or sesame oil and when it begins to smoke add a layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for an additional 1-2 minutes to brown all sides.  It’s best to cook the beef in batches so each piece is in contact with the skillet.

6. Place the salt and pepper into a small juice and squeeze lime juice over salt and pepper for the dipping sauce.

7. Gently place the shaking beef to the bed of watercress and tomatoes.  Drizzle the remaining vinaigrette over the beef and greens and top with the pickled red onions.

Shaking Beef (1) WM

Quinoa, Cucumber, Olive, and Feta salad

quinoa salad WM

I love fresh summer salads, and quinoa is a great base for various types of salads with lots of yummy ingredients – a simple olive oil dressing is all that it needs.

Ingredients:

1 cup quinoa (2 cups water)

2 lemons, juiced

3 tablespoons olive oil

red onion

green onion

half cucumber

feta cheese

olive mix from the olive bar at the grocery store

garlic (I used marinated and roasted/marinated garlic from the olive bar at the grocery store)

tomatoes – red and yellow – sliced

salt and pepper to taste

quinoa salad 2 WM

look at this great olive and garlic mixture!

Directions:

1. Cook the quinoa according to the package instructions; let cool.

2. Juice the lemons.  Slice the red onion, green onion, cucumber, the olive and garlic mix, and tomatoes.

3. Combine the lemon juice and olive oil and pour over the cooled quinoa. Add the sliced veggies and olive/garlic, salt and pepper to taste.

4. Serve cold with BBQ or any other main dish!