Mayan Quinoa Salad

Last Year's Post:  Wine Bar (or Brewery) Platters
Two Years Ago:   Baked Italian Sandwiches

This salad is a great example of clean eating that won't make you feel deprived even though it's vegetarian.  The secret is the variety of tastes and textures:  juicy tomatoes, creamy avocado and beans, toasty quinoa, and crunchy corn and pepitas.  There's so much going on that you'll never miss the meat, I promise.  The crunch factor is key, and the surprise ingredient is freeze-dried corn which is my newly discovered favorite.   The corn is dried with no additives or other ingredients, and it's naturally gluten, dairy, wheat and nut free.  It's very light and crunchy with a naturally sweet corn taste and is very low in fat and calories.  It makes a great snack but I particularly like it on salads because of its color, flavor and crunch.  You can find it in bags (or possibly a plastic container) in the produce aisle of your upscale grocer or natural foods store.

Note that the quinoa needs to be cooked and cooled for this salad, so you might want to start with that or cook it in advance. After that, you just shake up the vinaigrette, chop a few things, and assemble.  Fast, easy, delicious, and healthy!

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Mayan Quinoa Salad

Serves 4

For the sherry vinaigrette:

1 medium shallot, minced

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

½ cup uncooked red or white quinoa

1 avocado

1 tablespoon lemon or lime juice

2 cups baby spinach, chopped

½ cup freeze-dried corn*

1 (15 oz) can black beans, rinsed and drained

½ cup pepitas (roasted salted pumpkin seeds)

2 cups slivered cherry tomatoes

Cilantro leaves, for garnish

For the vinaigrette:  stir shallot, vinegar, lemon juice and mustard in a small bowl and let stand for at least 15 minutes to blend.  Gradually whisk in oil (or shake in a jar to combine).  Season to taste with salt and pepper.

Prepare the quinoa according to package directions and let cool. 

Cut the avocado in half and remove the pit, then score the flesh in a crosshatch pattern with the tip of a knife.  Using a large spoon, scoop the chunks into a small bowl and toss with the lemon or lime juice to prevent browning.

To assemble the salads, place each ingredient decoratively in strips on the plates with complementary colors next to each other:  avocado, tomatoes, quinoa, spinach, beans, corn, and pepitas.  Garnish with cilantro leaves and drizzle with vinaigrette, passing extra vinaigrette at the table.

*Note:  you will find freeze-dried corn in a bag or package in the produce aisle with other dried vegetables.

Chicken Quinoa Salad with Nectarine Vinaigrette

Last Year's Post: 33 Recipes for Hot Summer Days
Two Years Ago:  Shrimp Fried Rice

This is a very healthy and refreshing salad that's perfect for summer with cool cucumber, sweet cantaloupe and a beautiful fresh nectarine vinaigrette.  I had some leftover roasted chicken so I added it, but you could easily leave it out for a very satisfying vegetarian meal because the quinoa and beans are both excellent sources of protein.  At the risk of sounding trendy I would even call this a power salad due to all the healthy ingredients and proteins.

The ingredients are flexible:  use whatever beans you prefer, switch the cantaloupe for another honeydew or watermelon, and use a different grain other than quinoa if you have one on hand.  I used red quinoa just because I like the color, but white quinoa is more readily available and tastes just about the same.  If you want to try red quinoa, it's usually available in health food stores.

I've also been trying to incorporate more beans into our diet lately so I was inspired to cook some tepary beans for this salad, but you can certainly used canned beans as a faster alternative.  And while you're at it, pick up a rotisserie chicken from the deli and some already cut-up melon chunks in produce - then all you have to do is cook some quinoa and do a little prep work.  Quinoa holds well in the refrigerator so you can make it in advance.  I initially thought the nectarine vinaigrette would lose freshness, but it held up very well for the following three days while we had leftovers for lunch.

printable recipe

Chicken Quinoa Salad with Nectarine Vinaigrette

Serves 4

For the vinaigrette:

1 nectarine, pitted and chopped (removing the skin is optional)

2 tablespoons apple cider vinegar

¼ cup canola oil (or other light oil)

¼ teaspoon black pepper

Pinch of salt

For the salad:

2 teaspoons canola oil

½ cup uncooked red or white quinoa

2 cups shredded cooked chicken (optional)

2 cups cooked beans (your favorite), drained and rinsed

1 cup toasted pepitas (or other nuts of your choice)

3 cups chopped baby arugula

2 cups seeded chopped English cucumber

2 cups cantaloupe cut into small cubes (or honeydew or watermelon)

To prepare the vinaigrette, combine the nectarine pieces and apple cider vinegar in a blender and puree until smooth.  Transfer to a bowl or jar and add oil, pepper and salt.  Whisk or shake to combine.  Set aside.

Heat the canola oil in a large saucepan over medium-high heat.  Add the quinoa and toast, stirring frequently, for about 6 minutes.  Add one cup of water and stir, cover the pot, and simmer over low heat for 12-14 minutes.  Remove from heat and drain any water still remaining. 

Arrange the all the salad ingredients in a pretty pattern in shallow bowls or plates.  Drizzle the nectarine vinaigrette over all or serve on the side.

Citizen Public House Chopped Salad

Last Year's Post:  Filipino Chicken Adobo
Two Years Ago:   Egg Gratin

Citizen Public House is a very popular Phoenix restaurant, and this is by far the most popular dish on their menu.  It's so popular that when they opened a second restaurant concept they had to offer it at there as well.  The salad even has its own Facebook page: https://www.facebook.com/TheOriginalChoppedSalad .  And the owner has been interviewed on television while making the salad.  So, that was enough for me!  We made it for a recent girls' getaway weekend and all four of us loved it, even Michelle who claims she's never had salmon before. (I mean, really.)

I was slightly skeptical because the combination of ingredients is pretty unusual, especially the "trail mix" of aged Asiago cheese, toasted pepitas (pumpkin seeds) and currants.  Not to mention the freeze-dried corn, which turns out to be very light and crunchy sort of like popcorn. You'll find it in bags in the produce section of upscale grocery stores, and I think Whole Foods carries it as well.  Don't be tempted to leave it out because it's important to the overall mix of flavors and textures.

Speaking of the overall mix, there's a lot going on in this salad but magically it somehow all comes together really well.  Creamy, crunchy, sweet, smoky, bitter, herbal - it's got it all.  If you're not a fan of salmon, try it anyway - it doesn't overwhelm the other ingredients and it does add a nice smokiness.  The chef who created it said he doesn't even usually like salmon but does like it in this salad.  Use hot-smoked salmon, not cold-smoked.  What's the difference?  Hot-smoked salmon is darker on top from the smoke, and is flaky.  Cold-smoked salmon is light in color, soft in texture, and typically sliced into very thin slices much like lox.

Although there are a number of ingredients, you only have to cook the couscous and make the dressing in the blender.  After that, it's just shredding cheese, chopping veggies, and assembling everything.  It's actually very easy.

My suggestion is to cook the couscous in advance so it has time to cool.  It keeps well in the refrigerator covered.  I don't suggest making the dressing in advance because I discovered it thickens when stored in the refrigerator.  If you really need to make it an hour or so early, be sure to stir it well after removing it from the refrigerator and thin if necessary with a little water or additional lemon juice.

This is definitely a company-worthy salad both in terms of presentation and taste, but easy enough to make for your family.  And healthy!

Note:  I slightly adapted the original recipe because it didn't state the number of servings, and to make it a little more clear.  Otherwise it's identical.  Because it's a restaurant recipe, the servings are quite generous.  If desired, you could cut down the amounts of each ingredient a little to make smaller servings.

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Citizen Public House Chopped Salad

Serves 4 generously

Dressing:
1 ½ cups mayo
1/3 cup buttermilk
1 ½ Tbsp. Pecorino Romano cheese
Juice of 1 large lemon
18 basil leaves
1 ½ tsp. minced garlic

Trail mix:

1 cup black currants
1 cup toasted pepitas (pumpkin seeds)
¾ cup ground aged Asiago cheese

Tomato mix:

2 cups chopped Roma tomatoes or cherry tomatoes

3 Tbsp. balsamic vinegar

 2 tablespoons olive oil

Four large basil leaves, chopped

Salt and pepper to taste

2 cups smoked salmon, flaked
2 ½ cups freeze-dried corn
2 ½ cups chopped arugula
2 ½ cups cooked Israeli (pearl) couscous

 Combine all dressing ingredients thoroughly in blender and set aside. Toss all trail mix ingredients together in one bowl, and all tomato mix ingredients in a second bowl.  To assemble the salads, divide ingredients evenly between four plates and assemble in strips in the following order: salmon, couscous, arugula, trail mix, corn, and tomato mix.  Serve with dressing on the side or drizzled over the top.

Balsamic Chicken Watermelon Salad

Last Year's Post: Ravioli with Peas, Bacon and Lemon Oil
Two Years Ago:  Char Siu Chicken with Chinese Long Beans

People who live in the Southwest (me being one) have gotten to the point right about now that northerners arrive at by late February - namely, enough already.  We're tired of this particular season, lets move along to the next one.  Now, I know that sounds somewhat sacrilegious if you live in the north and savor every day of the all-too-brief summer,  but we're pretty well done by this point.  If you live in a more northerly climate I hope you're sitting by a lake in a lawn chair with your face tipped toward the sun, enjoying every precious minute of the last days of summer.

Either way, this salad works (how's that for a segue?).  For those of you who are trying to be in denial about summer's end, a nice cool watermelon salad will make you feel like it's the middle of summer.  And for those of us who are still stuck in 105+ degree days, a cold and sweet no-cook salad sounds pretty darn appealing.

This salad is very simple - just spinach, watermelon, chicken, blue cheese, balsamic vinegar, and nuts. What makes it work is the variety of tastes and textures from the meaty chicken, creamy and pungent cheese, crunchy nuts, and of course sweet and juicy melon.  If you're in a mood to grill you could certainly grill up some boneless chicken breast or thighs instead of using purchased rotisserie chicken, and you could substitute any nuts you like for the pepitas.  All told it takes maybe 20 minutes to prepare if you boil down the balsamic vinegar in advance, or you could purchase a prepared balsamic glaze at the store to make it even easier - they're in with the vinegars.

 Buying cut-up watermelon is another easy time-saver and comes with additional bonus of being able to buy exactly how much you want.  I decided to use the cut glass creamer (of creamer and sugar fame) that I inherited from my grandmother for a little balsamic glaze pitcher.  It worked great.

After buying pre-washed baby spinach, rotisserie chicken, balsamic vinegar (or glaze), a good blue cheese, pre-cut watermelon and some nuts, really all you have to do is some simple assembly.  What could be easier?  It gives you more time for enjoying summer.

printable recipe

Balsamic Chicken Watermelon Salad

Serves 4

1 cup balsamic vinegar (or ½ cup purchased balsamic glaze)

1 teaspoon all-purpose seasoning

1 tablespoon olive oil

4 cups shredded rotisserie chicken (see note)

4 cups baby spinach

3 cups cubed watermelon

½ cup blue cheese, crumbled

1/3 cup toasted pepitas (pumpkin seeds), or the toasted/chopped nuts of your choice

Coarse salt and pepper for finishing, optional

Pour the balsamic vinegar into a small saucepan and bring to a boil.  Reduce heat and simmer 15-20 minutes until reduce by approximately half and starting to become syrupy.  Let cool.

Add the seasoning to the olive oil and stir, then toss with the shredded chicken. 

Layer the spinach with chicken, watermelon, blue cheese, and nuts.  Drizzle with the balsamic reduction to taste.  Sprinkle with coarse salt and pepper, optional.

 Note:  two small boneless skinless chicken breasts or four boneless chicken thighs may be substituted for rotisserie chicken.  Brush with the seasoned olive oil before grilling or pan sautéing until cooked through.  Set aside to cool, then shred or cut into slices.

Ravioli with Peas, Bacon and Lemon Oil

Last Year's Post: Summer Pasta Salad with Fresh Tuna

Pet peeve #352:  thick-cut bacon.  Why all of a sudden is thick-cut bacon the hot trend?  You can hardly find regular bacon any more.  I was watching TV the other day and no less than celebrity chef Ina Garten was gushing about her thick-cut bacon adding a nice chew to her salad.  I don't know about you, but any time "chewy" and "meat" are in the same sentence I don't think that's a good thing.  I can't think of a single meat where "chewy" is the desired texture, particularly bacon. To add insult to injury, we were having breakfast at a new restaurant this weekend and the server asked me if I wanted my bacon crispy.  Yay, someone gets it!   In retrospect I should have known that if they have to ask, something is wrong.   I received a slab of bacon that was at least 1/2" thick and fried until it should no longer be called bacon.  Pork jerky or shoe leather would better describe the looks and taste.  After one or two bites I quit because I was afraid I was going to crack a tooth.  Moral of the story - bacon should thin and crisp, period.  OK, end of rant.  I feel better now.

Anyway, I like to try recipes that contain either an ingredient or a technique that's new to me, partly to expand my horizons but mostly just because I have an incurable curiosity streak.  This recipe contains a new ingredient that also involves a new technique:  lemon-infused olive oil.  While it's true that you can buy any number of olive oils infused with various flavors, there are several compelling reasons to make your own.  First, it will be much fresher.  Second, you can customize it to your taste.  And third, infused oils are very expensive to buy.  A bottle of infused oil will probably run somewhere around $10 if it's decent quality.  Using my Costco extra-virgin olive oil and one lemon, I made a cup of lemon oil for slightly over $1.  Not bad.

One thing you need to know is that you should start one day in advance because the oil needs to steep for 24 hours.  The other thing you should know is that it's important to remove the rinds after 24 hours and store the oil in your refrigerator for food safety reasons.  I once made a big batch of garlic oil and stored it in my pantry, only to read several weeks later that botulism can develop under those conditions.  I was sad to throw the entire batch out but happy that I hadn't tried it in the meantime.

The infused oil is very easy to make.  Remove the outer rind (no pith) of a lemon with a vegetable peeler,  then warm the olive oil and rind over low heat for ten minutes.  Cool and place the rind and oil in a clean glass covered container in the refrigerator for 24 hours.  Remove and strain out the rinds, then place the oil back in the container.  Kept refrigerated, the oil will keep for up to a month.

The lemon oil serves as the sauce for this easy and quick pasta dish.  You might not normally associate crunch with pasta, but there is definitely a crunch factor here from the (crisp!) bacon and the toasted pepitas.  If you can't find pepitas, toasted chopped walnuts would be equally good.

You'll have lemon oil left over after you make this dish, so here are some ideas for how to use it.

• Drizzled over cooked vegetables
• Salad dressings
• Over any cooked or grilled fish
• As a dipping sauce for bread (add any fresh or dried herbs you like)
• Drizzled on top of hummus 
• In cold pasta salads

This dish is very light and fresh-tasting and comes together in the time it takes to cook the pasta (assuming you made the lemon oil in advance), so it makes a great weeknight meal.

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Ravioli with Peas, Bacon and Lemon Oil

Serves 2-3

3 slices of bacon

1 9 ounce package refrigerated cheese ravioli

½ cup frozen peas, thawed

1/3 cup daikon sprouts (or other sprouts or micro-greens)

Lemon-infused olive oil (see recipe below)

¼ cup roasted pepitas (pumpkin seeds)

Salt and freshly ground pepper

Chop the bacon into ½” wide pieces and fry in a skillet until golden and crisp.  Remove to paper towels to drain. 

Cook ravioli according to directions.  While the ravioli is cooking, cook the peas according to directions.

When the ravioli is done, drain in a colander and transfer to a medium bowl.  Toss with a tablespoon or two of lemon oil, then transfer to individual bowls. Top with peas, bacon, sprouts, and pepitas. Drizzle with a little additional lemon oil, then add salt and pepper to taste.

Lemon-Infused Olive Oil

1 lemon

1 cup good-quality extra-virgin olive oil

Scrub the lemon well under running water and dry thoroughly.  Using a vegetable peeler, peel the outer skin only (no white pith) of the lemon.  Place the lemon peel and olive oil in a small saucepan and heat slowly over low heat for 10 minutes, until the peel begins to sizzle.  Remove from the heat and let cool.

Transfer the olive oil and lemon peel to a clean glass container and cover tightly.  Refrigerate for 24 hours.  After 24 hours, strain out the lemon peel and return the lemon oil to the jar.  Refrigerate for up to a month.  When ready to use, remove the amount needed from the jar and allow to come to room temperature before using.

Roasted Stuffed Squash

Wow, is it fall already?  Time always seems to proceed normally until around July 4th.  Next thing you know, it's September.  I'm not sure how that works, but it does.  So, it's time to start mentally switching gears to fall-ish foods, which always means squash to me.  I love squash.  As a kid I hated squash on principle because it's a vegetable.  Plus, every squash recipe back then included brown sugar and mini marshmallows.  Blehhh.  At the risk of being called anti-American, I must confess I don't have much of a sweet tooth and don't like sweet stuff on vegetables.  But savory squash recipes are a whole different thing.  Even The Lawyer, a professed squash hater, has confessed to liking this recipe.  A convert!  The secret is to make sure you don't undercook the squash.  That's right, don't undercook.  Squash has to be very tender.  Baked with butter, salt and pepper, it's a great side dish.  If you then stuff it, it's a even greater complete meal.  Use any small squash that you prefer - the most common is acorn, but buttercup is also wonderful or any of the new, cute red varieties in the store.  This recipe is very flexible - use a different meat choice, no meat at all, different mushrooms, different nuts, etc. I've tried both hot Italian sausage and chorizo with great results.  Pepitas are toasted pumpkin seeds and a favorite of mine, but use whatever you like.  Finally, this recipe does take a while to prepare but the good news is that it's kind of like lasagna - you can do all the prep and assembly in advance and just bake it at the last minute which makes it a legitimate contender for a weeknight meal.  But, it's impressive enough for guests - just add a crusty french bread and a dessert, and you're all set.

**click here for a printable version**
 Roasted Stuffed Squash

4 servings

2 small squash - acorn, buttercup, etc.

1 cup uncooked rice pilaf or wild rice

Cut, cleaned and ready for baking

4 oz sliced button mushrooms (or wild mushrooms)

3 tablespoons margarine, divided

1 cup chopped red pepper

1/2 cup chopped onion

1/2 cup shredded parmesan (plus additional 1/4 cup for garnish)

8 oz crumbled cooked hot Italian sausage (or chorizo or any leftover chopped meat)

1/2 cup chopped parsley

1/4 cup pepitas, toasted (or other toasted nuts)

After baking for 60 minutes, ready to stuff

Preheat oven to 400 degrees.  Cut a thin slice off each end of the squash, then cut in half crosswise.  Carefully scoop out seeds and fibers. Line a baking dish with parchment.  Place squash halves in the baking dish and rub the cut surfaces and the interior of each with 1 tablespoon margarine. Place a small amount of margarine in the bottom of each half.  Season with salt and pepper.  Roast at 400d for 60 minutes.

While the squash is roasting cook the rice according to directions, then drain and set aside to cool.  Preheat a large skillet over medium-high heat and add the remaining tablespoon of margarine, then saute the sliced mushrooms until the moisture has evaporated and the mushrooms are golden.  In a large bowl, combine the rice and mushrooms with the remaining ingredients except the garnish.  At the end of 60 minutes, remove the squash halves from the oven and fill each until mounded.  If you have rice mix left over, it makes a great lunch the next day.  (At this point the squash halves can be refrigerated for baking later.  If refrigerated, add 10 minutes or so to the baking time.)  Place the squash halves back in the oven for an additional 30 minutes, until the filling is hot.  Sprinkle with additional parmesan before serving.