Creamy Scallion Dressing

I enjoy garden talk. The other afternoon I was conversing with a fellow gardener, both of us lamenting the fact that our harvests were a bit lean thus far this season. I do have a bumper crop of scallions (re-grown from those initially purchased at the market) however, so decided to pull up a couple of them, pinch off a couple of basil leaves, and throw them together along with other pantry staples to create a truly fresh salad dressing. There’s nothing like making homemade salad dressing, but particularly when you’re using your own fresh herbs and vegetables. This one is light, fragrant, and as you can see, the color is beautiful.

Creamy Scallion Dressing

2 scallions, cut into 2” pieces

2 fresh basil leaves

½ c. vegetable oil

¼ c. cider vinegar

1 T. sugar

½ t. Worcestershire sauce

¼ t. dry mustard

½ t. kosher salt

¼ t. freshly ground black pepper

 Place all ingredients into the work bowl of a mini food processor. Process until smooth and creamy. Taste for seasoning. Refrigerate four hours or overnight before serving to allow flavors to meld.

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Spinach Salad with Blueberries & Candied Pecans

I'm not sure just what I like the most about this salad, the fresh baby spinach, the sweet, juicy blueberries, the pungent bleu cheese, or the toffee-like crunch of the candied pecans. Whatever it is, this salad is a can't-stop-eating-it winner.

Based upon a recipe I found on Allrecipes.com, my version has a slightly sweeter, more complex dressing that really brings everything together. Easy enough for every day, it is also elegant enough for company. This salad can't miss.

Not a fan of bleu cheese? Substitute an equal amount of feta.

Spinach Salad with Blueberries & Candied Pecans

For Vinaigrette

1 tablespoon raspberry vinegar

2 tablespoons red wine vinegar

½ cup olive oil

2 teaspoons granulated sugar

Pinch of kosher salt

Combine ingredients in a small jar with a tight-fitting lid, and shake it, baby, shake it.

  

For Salad

1 pound fresh baby spinach

1 pint fresh blueberries

4 ounces crumbled bleu cheese

1 recipe candied pecans

Toss salad ingredients together in a large bowl. Drizzle with dressing to taste. Serve immediately.

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 This post is linked to:

 Dream, Create, Inspire Tuesday

Inspire Me Tuesday

Tuesdays At Our Home

Tweak it Tuesday

Tickle my Tastebuds
Two Cup Tuesday
Wow Us Wednesday
Work It Wednesday

Wine’d Down Wednesday

Wake up Wednesday

Summery Hearts of Palm Salad

Salads? I love them, and like to have some type of leafy goodness with every evening meal, but frankly, they can get a little boring. Changing up the dressing can help, but so can adding some interesting ingredients. This simple green salad has been made company fancy with the addition of hearts of palm. If you don't have a jar or two in your pantry, you'd be wise to remedy that because this versatile vegetable can brighten up many a salad and makes an excellent dip.

 Here I have taken a simple bag of mixed greens, tossed them with slices of cucumber, thinly sliced red onion, and chopped tomato, added my favorite vinaigrette dressing, plated it and topped it with slices of Melissa's Hearts of Palm and feta cheese. Delicious!

Seasonal adjustments can be made by adding or substituting any or all of the following ingredients:

Sliced fresh strawberries

Toasted walnuts, almonds, or pecans

Diced avocado

Crumbled bacon

Homemade croutons

 The mixed greens can be replaced with spinach or romaine, depending upon your taste or what you happen to have on hand.

The dressing is up to you, but this simple vinaigrette is one of my favorites:

5 tablespoons cider vinegar

2 tablespoons finely chopped onion

2 teaspoons granulated sugar

¼ teaspoon Kosher salt

Pinch of dry mustard

Pinch of freshly ground black pepper

4 Tablespoons olive oil

Whisk together vinegar, onion, sugar, salt, mustard and pepper in a small bowl.  Add oil in a slow stream, whisking constantly to emulsify.  Serve immediately or store in the fridge for up to a week. 

This post is linked to:
Sunday’s Best

Melt In Your Mouth 
Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

 

Beets in Vinaigrette

I grew up with a disdain for beets.  I suppose it’s because my mother only ever served them pickled, right from the jar.  My dad loved them; I held my nose and tried to choke them down.  That was my one and only experience with beets.  It left a scar.

Decades later, enter Melissa’s Produce and their Peeled and Steamed Baby Beets. I was wary of tasting them but, wow, what a revelation!  As Tony the Tiger would say, “They're great!”  With a fresh-from-the-garden taste, these French-grown beets have a slice-and-serve convenience that every busy cook will appreciate.  Serve them warm, toss them into salads, or whip up this very simple vinaigrette and leave them in the fridge until you're ready for them.  They add a splash of color and a touch of elegance to any meal.  Your guests will be amazed. 

Beets in Vinaigrette

Adapted from a recipe in Gourmet, January 2008

1 8-oz. package Melissa’s Peeled & Steamed Baby Beets

2-1/2 tablespoons cider vinegar

2 tablespoons finely chopped onion

2 teaspoons granulated sugar

¼ teaspoon Kosher salt

Pinch of freshly ground black pepper

2 Tablespoons olive oil

2 tablespoons finely chopped fresh parsley

Cut beets into ¼” slices and arrange on a plate (if serving immediately) on in a container (if storing in the fridge).  Set aside.

Whisk together vinegar, onion, sugar, salt, and pepper in a small bowl.  Add oil in a slow stream, whisking constantly to emulsify.  Stir in parsley.  Pour over beets.  Garnish with kale sprouts and serve.

Salmon Cakes with Horseradish Thyme Mayonnaise

There is nothing like cooking with fresh herbs for the absolute maximum in taste. For those of you who grow herbs in your backyard or container garden, you already know what great flavor enhancers these are.  If you're considering growing them (something I strongly encourage), but are not quite sure where to start or which ones to plant, I recommend these six in my personal order of use/importance: chives, thyme, parsley, tarragon, dill, rosemary (alternately I'd say cilantro).

Chives for their versatility are always a must, but it may surprise you to see thyme ahead of parsley on my list.  I use thyme almost daily. This is one versatile and hardy plant: it happily tolerates heat and drought, an be propagated by seeds, cuttings or root division, is a good source of iron, and tea made from dried leaves is said to treat the common cold.

I divide it every year to share with friends and currently have three pots of it growing in the container garden, and another very large plant in the ground.  This little wonder herb enhances a wide variety of foods, makes an excellent flavored vinegar, is a must when making your own stock, and adds a special freshness to a salad when the small leaves are stripped from a stem and tossed in with the greens. One of my favorite uses is in this recipe for salmon cakes.  It is contained both in the cakes and the accompanying sauce, so they complement each other nicely and offer a fresh taste not found in other salmon cake recipes that do not rely upon fresh herbs.

Salmon Cakes with Horseradish Thyme Mayonnaise

For the Salmon Cakes:
2 cups loosely packed crumbled cooked salmon
1/2 cup panko
2 scallions, chopped
1/4 cup finely chopped celery
1/2 teaspoon Dijon mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme
2 drops Tabasco
Pinch of Old Bay Seasoning
Dash of Worcestershire sauce

1 large egg, beaten to blend

For the Horseradish Thyme Mayonnaise:
3/4 cup mayonnaise
2 drops Tabasco
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme

2 tablespoons butter

Mesclun spring mix lightly tossed with a mild vinaigrette

Directions:
Combine first 10 ingredients in medium bowl and stir gently to blend. Season with salt and freshly ground black pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, Tabasco, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with on top of a bed of  lightly dressed, mixed greens, and top salmon cakes with sauce.