Green Pea and Mint Pasta Salad with Feta Cheese

There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on.  I have to sneak them into my meals like a little kid.  Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column.  There are a few others veggies in the Icky! column such as Okra

I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting. 

Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.

Here's what I used to make this salad

1lb Baby Spinach chiffonade

1 Pint package Sweet Grape Tomatoes halved lengthwise

1 small red onion chopped

4T Mint minced chiffonade

16oz. bag frozen Sweet Green Peas

1/2 C Feta Crumbles

14.5oz box Barilla Plus Rotini cooked as directed on box

Vinaigrette Dressing:

1/3 C Fresh Lime Juice

2/3 C Extra Virgin Olive Oil

Salt & Pepper to taste

 

Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green.  It  is a pretty fancy name for a simple process.  

Stack your leaves on top one another all stems heading in the same direction.

Roll the leaves like a cigar

 

Slice the roll into ribbon strips according to what your recipe calls for.  For this salad we'll be using thick ribbons.

Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.

Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies.  Toss to wilt the spinach.  

Drizzle with the viniagerette and toss the salad to coat.  Gently mix the feta cheese.  Enjoy!!!

 Is there a veggie that turns you off?  What is it?

Watermelon Blue Cheese Arugula Salad w/ Reduced Balsamic Dressing

This is the perfect warm weather salad.  The sweet watermelon mingles with the bitterness of the arugula and balsamic.  Add to that the pungent creaminess of the blue cheese.  Your taste buds just might slap you!!

I saw a watermelon just sitting there on the counter and my original plan for a (Fig & Blue Cheese Tart) went right out the window.  Quickly I grabbed a chef's knife and sliced it open and it was perfectly ripened, very sweet and oh so juicy. 

 Here's how to make it! You'll need:

1 C Watermelon cut into 1 inch chunks
1/2 C Fresh Arugula leaves
2 T Blue Cheese
1/4 C balsamic Vinegar
1T honey or Agave syrup
Edible flowers (optional)

Place balsamic vinegar in a small sauce pan, bring to a boil then lower heat to low and allow to simmer for 3-4 minutes, should reduce by half.  Stir in honey or agave and remove from the heat and set aside.

Arrange greens and melon on a plate and garnish with cheese and flowers.  Drizzle with the balsamic syrup.

 The balsamic reduces down into a thick sauce that is sweet and tart which is an excellent counterbalance to the sweetness of the watermelon.  

I had stopped in Wegmans the other day to pickup some blue cheese and being unsure which one to choose I stood at the counter and had a private tasting.  I tried them all including the English Stilton which was very yummy and equally expensive.  I finally settled on the Buttermilk Blue because it crumbles perfectly and has that sharp blue flavor.

 

 

I used edible flowers to add even more vibrant color to the Water Melon & Arugula Salad.  They don't have a competing flavor so they blended well with the arugula.  Give them a try!  You can procure them from a grocery store or other trusted grower.  Please don't eat the ones that the landscapers planted as they are covered with fertilizer and pesticides. 

Greek Inspired Fiddlehead Fern Salad

I grew up in rural Connecticut where the floor of the lush woods is covered with healthful vegetation untouched by chemicals or pesticides.  My parents planted garden both floral and vegetable in the very fertile soil; if you plant it-it will grow.  My father would go hunting and fishing with the neighborhood fellow and would bring back interesting and new things for us to try.  One time he actually brought back a squirrel, for some reason that's not nearly as odd as, my mother actually cooked it up for dinner. 

No worries this post is not about wild woodland creatures big or small.  It's about Fiddlehead ferns my dad would bring home every now and again.  They must have been good if I'm making them all these decades later. 

A Fiddle-head is the little curlicue sprout before it blossoms into a fancy fern frond.  Fiddleheads taste like asparagus and have a crisp crunch to them and are a vibrant green.  They are full of antioxidants too. Check out Nutrition Facts for Fiddleheads.

Through the use of Twitter I contacted @wegmans the moderator for Wegman's Food Markets.  I requested that fiddleheads be delivered to the produce department of the store in my town.  Spring is the peak season for these so time was of the essence.  In a  matter of a couple of weeks they were able to get a good amount in stock for me. Thanks @wegmans and Mark, the Produce Manager!

First we have to clean and blanch these fiddleheads.  Cleaning and precooking fiddleheads is a crucial step because they could contain microbes.  Oh stop it! There's no need to feel squeamish! This is food the way it was meant to be fresh from mother earth.


With a paring knife remove the stem end of each fiddlehead then rinse them in a colander under cold water.

Okay let's get cookin'.  Here's what I used:

1 lb Fiddleheads
2-3T Salt
1C Cherry Tomatoes, halved
1 small Red Onion, sliced
1/2 C Kalamata Olives, pitted and halved
1/4 C Feta Cheese

1/4 C Olive Oil
2 T Fresh Lemon Juice
1T Dijon Mustard
1 cloves garlic. minced
1/2 t kosher salt
1/2 t dried oregano
ground black pepper to taste

Fill a large pot with water and bring to a boil then add 2-3 T of salt.  Cook the fiddleheads in boiling salted water for 5 minutes, them remove with strainer and immediately place in a bowl of ice water. Drain once cooled. 

See don't they look better now?!? I told you not to worry.....


Meanwhile combine Olive oil, lemon juice, mustard, garlic, salt, oregano and pepper in a large screw top container or shaker with tight lid.  Shake to mix.

In a mixing bowl place tomatoes, olives, onions, half of the feta cheese, Greek dressing and fiddleheads.  Mix to combine.  Place mixed salad into serving dish and top garnish with remaining feta cheese. Enjoy!
 

I hope you try this. Fiddleheads are very tasty and healthful!

Quinoa Veggie Salad

The first time I had Quinoa (keen-whaa) it was a side dish someone had brought to a party, and it wasa chore to eat it.  It was bland, clumpy and visually unappealing.  My mind was racing to find ways to pep this grain up to taste better.

Quinoa is prepared the same way you would cook rice and when cooked properly has an underlying crunchy texture to it.  It's the perfect creative canvas.  I like to chop then add whatever crispy veggies are in the fridge and then splash everything with a light vinaigrette.

One of the main reason I like Quinoa so much is that it's a supergrain, it's highly nutritious and can supply us with all of the body's requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.  Heck it's not just a snack it's a meal!

Here's a loose outline for my Quinoa Veggie Salad:

2 C quinoa
4 C water

1 cucumbers, peeled, seeded and chopped
1/2 red onion, chopped
2 tomatoes, chopped
1/2 C chopped cilantro, chopped
2 garlic cloves minced

1/4 cup balsamic vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 cup canola oil

• I use the rice cooker to prepare my quinoa, that way I can prep my veggies without worrying about burning it. Just add the water and quinoa and the cooker steams it perfectly.  If you don't have a rice cooker then bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. 
• Fluff with a fork and scrape the cooked quinoa into a large bowl.
• Whisk together the vinegar, salt, pepper, and the oil. 
• Add the cucumbers, bell pepper, red onion, tomato, and garlic to the bowl with the quinoa. Pour the dressing over top and gently fold until evenly mixed. Serve warm or cold.  Enjoy!

As far as the veggies go you can add whatever suites your pallet or whatever is in your keeper at the time.  I like to add fresh basil sometimes instead of the cilantro, or add chopped spinach ribbons & roasted red peppers or feta cheese and kalamata olives.  The combination of flavor adds is endless. 

Here's the rice cooker I use and recommend for both your rice and quinoa.  You'll love its ease of use and your food will come out perfect every single time. You can even steam fresh veggies in this thing! I Love it! 

Thai Chicken Sausage Salad

 I am starting to like my new job.  It has been decades since I last worked retail.  At first I hated it and had a daily mantra of "Deborah Do Not Walk Out The Door You Need A Paycheck!".

But as the days there grow in number the aching in my feet is starting to subside.  Plus, I remind myself of all the calories I am burning in each eight our shift of standing, walking, lifting and reaching, bending and squatting.

During my breaks I make sure I am eating healthy snacks and drinking plenty of water all to ignite the metabolism furnace in an effort to create fat burn.  Unfortunately once home I lose momentum and have succumb to many-a-late night junk food binge of corn-dogs and hot pockets and the likes.  Luckily though I have steered clear of the Pop-tarts in the pantry that have been calling my name, loud and clear. 

Now, before leaving for work I throw together a salad and leave in the fridge ready and waiting for me.  The crunchy crispy lettuce and succulent chicken sausage, mixed with the spicy nutty dressing, satiate that need to much.  Plus it's filling enough to hold me over until morning.


Thai Chicken Sausage Salad:

2-3 Chicken Sausage Links- browned, cooked to done and sliced into 1/4 inch coins
1 head of Romain Lettuce-washed, dried and ripped to bite size pieces
1/2 red onion-sliced into rings
1/2 C Cherry or Grape Tomatoes-washed
1 carrot- shredded

Toss all ingredients together, once prepped as directed above, in a large salad bowl and serve drizzled with Thai Peanut Dressing.  Recipe below. Enjoy!  


Thai Peanut Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T low sodium soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C chopped cilantro 
1/2 C vegetable oil
1/4 t or to taste kosher salt
2-3 t or to taste sriracha chili sauce*
2-4 T water

Place all dressing ingredients except the water in the blender and process till smooth, drizzle in the water during processing until it reaches your desired consistency.  Yields 2 cups of dressing.  Store in refrigerator.


* Sriracha is a type of Thai hot sauce, it's a paste of chili peppers, distilled vinegar, garlic, sugar and salt. 



Image: Piyachok Thawornmat / FreeDigitalPhotos.net