06 June 2010

Summer Salads

Zesty Spring Salad

Ivory Homes Cookbook

-Jamie Cook


1/3 cup pecan pieces

2 tablespoon sugar

½ head green leaf lettuce, torn into pieces

½ head iceberg lettuce, torn into pieces

2 kiwis, peeled and sliced

1 orange, peeled and sliced

1 cup strawberries, halved

1 avocado, chopped


Dressing:

1/3 cup vegetable oil

2 tablespoons sugar

Zest and juice of 1 orange

Zest and juice of 2 limes



Carmelize pecans by mixing with sugar in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.


Combine dressing ingredients in a jar and shake well.


Toss salad ingredients together with pecan pieces, add dressing to coat and serve.

05 June 2010

Summer Salads

PiƱa Colada Salad (Zupas Restaurant)

Brought by Jenn Iverson

2 bags (or 1 large head) Romaine lettuce

½ bag (about 6-8 strips) Tyson Crispy Chicken Strips

1 can pineapple tidbits (reserve juice for dressing)

1 can mandarin oranges

1 cup macadamia nuts, chopped

½ cup coconut flakes

Dressing:

1/3 cup pineapple juice (reserved)

1 8-oz. container vanilla or plain yogurt

3 Tbsp. cream of coconut (I use Coco Lopez brand, found in the drink mix or baking aisle of most grocery stores)

Bake chicken according to package directions and cut into bite-size pieces. In a small bowl, mix ingredients for dressing. Just before serving, toss lettuce with dressing in a large bowl (you may not use all of the dressing). Top with chicken, pineapple, macadamia nuts, and coconut (you may not use all of these ingredients either; just whatever looks good to you). Toss and serve.

Summer Salads

Quinoa Salad with Mangoes and Curry Vinaigrette
Brought by Heather Brown
Recipe by Deborah Madison Vegetarian Cooking for Everyone

  • Salt
  • 1 ⅓ cups quinoa, rinsed thoroughly (I used red quinoa, but white or black can be used as well)
  • 2 large mangoes
  • 1 jalapeno chile, seeded and diced (I removed ribs and seeds for less heat)
  • 3 scallions, including 1 inch of the greens, thinly sliced
  • Curry vinaigrette (see attached recipe)
  • cup roasted almonds
  • Curry Vinaigrette
  • 1 garlic clove
  • Salt
  • 2 tablespoons yogurt, mayonnaise or sour cream (I used plain yogurt)
  • 2 teaspoons curry powder (I used sweet curry powder from Penzey's spices)
  • 1 ½ tablespoons fresh lemon juice (Use Real Lemons - not lemon juice concentrate)
  • 5 tablespoons light olive or sunflower seed oil
  • 2 tablespoons finely chopped cilantro

BriBring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.

Vinaigrette:

Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a press.

Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes about half a cup, or 4 servings.

Summer Salads


Roasted Shrimp and Orzo

Brought by Heather Brown recipe from Ina Garten
  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined (I used 1 1/2 pounds)
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced (I used 1/2 pound and small diced)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.