Skyler's Summer Salad

Skyler's Summer Salad
Serves 4

2 cups spring mix lettuce, torn
2 cups spinach, torn
1 can Mandarin oranges, drained
1 cup fresh raspberries
2 ozs goat cheese, crumbled
Handful raw walnuts, crumbled
1 thick slice of red onion, minced
2 grilled chicken breasts, chopped
1 avocado, diced
Raspberry balsamic dressing (I used Annie's but any type of raspberry or strawberry dressing will do)

Toss all ingredients in a large serving bowl & then drizzle with dressing (don't toss). Cover with plastic wrap & let the salad sit for 10 - 30 minutes in the refrigerator (this marries all of the flavors). Toss, Serve & Enjoy



Darling Skyler herself, eating edamame with chopsticks



Almond & Goat Cheese Salad

Almond & Goat Cheese Salad

Serves 4 as a side & 2 as main

1 bunch butter lettuce

1 pint cherry tomatoes

2 oz goat cheese, crumbled

1 oz raw almonds

Salt, pepper & cruched red pepper flakes

Your favorite balsamic vinagrette

Tear lettuce into large serving bowl, add tomatoes, goat cheese & spices.  Place almonds between 2 paper towels and pound lightly with a rolling pin or hammer.  Add to salad and toss.  Lightly dress with your favorite balsamic dressing and let it sit for ten minutes, toss and serve.

This light salad is perfect as a side or add grilled chicken and use it as your main dish.

Endives with Oranges

This dish is not a photogenic one at all & I meant to get this post up in March.  However I saw some beautiful Belgian Endive yesterday so there is still time. I served this as an appetizer & we were shocked that the flavors.  It could easily pass as a healthy dessert. Hope you enjoy!

Endive with Oranges
adapted from Laura Calder

4 Belgian Endive
2 tablespoons butter
2 tablespoon of butter
2 tablespoons of Blood Orange Vinegar
1/3 cup Shiraz
2 oranges
Grey Salt & Pepper

Melt the butter in a braiser or saute pan over medium heat, add the sugar and vinegar and allow to thicken.  In the meantime clean and quarter the endive.  Once the sauce has thickened add the wine and endive, season with salt and pepper.  Cover the braiser & let cook for 35 - 40 minutes (until very tender), turning several times.
Slice the peel and pith from your oranges.  When the endive are almost ready, separate the oranges over the braiser incorporating the juice to your sauce.  Toss gently and leave uncovered for 5 minutes & then add the oranges. Cook for another 5 minutes and serve.

If you can't find blood orange vinegar - red wine or champagne will do.

Strawberry Spinach Salad

This is a such a classic, and is a nice way to brighten up a dreary, cold evening.  How beautiful would this be on your Valentine's Day table.

Strawberry Spinach Salad
Serves 4

6 ozs baby spinach
1 cup of sliced strawberries
2 tablespoons sliced almonds
1/4 cup crumbled feta
1 tablespoon balsamic vinegar
1/4 cup of poppy seed dressing

Wash and dry spinach.  Toss the sliced strawberries with the balsamic vinegar and let marinate for 5 minutes or so.  Remove the strawberries from the balsamic vinegar and add all ingredients to your serving dish. Toss with the poppy seed dressing and allow it to sit for about 10 minutes

I also love to add grilled chicken, and let this be our supper.  The strawberries marinated in the balsamic vinegar are so wonderful, the flavor is amazing!  Hope you enjoy!

Scallop Salad & New Toy

Scallop Salad
12 Large Sea scallops
Small carton of cherry tomatoes, halved
5 oz baby spinach, washed and torn
1/2 cup white wine
1 tablespoon of butter
1/2 tablespoon of fresh lemon juice
Sale & Pepper
Grated Parmigiano Reggiano

Add butter to a saute pan on medium high heat, melt & add the wine.  Bring to a simmer and add the scallops.  Cook for 1 minute and then turn, cooking for 2 minutes.  Remove from pan.  Add spinach and tomatoes to a bowl and cover with the remaining cooking liquid and lemon juice, toss gently.  Plate spinach and tomatoes and top with sprinkle of salt & pepper and grated cheese. Add scallops to the salad plates - 3 for 4 appetizers or 6 for 2 main courses.  Spoon the remaining butter & wine over the scallops & Enjoy!

On a different note my last Holiday surprised arrived yesterday -oval 9 1/2 quart cherry red Le Creuset dutch oven.  I thought if I am going to get a larger one - just go for it. 

An October Saturday Night with Hitchcock

For the next month they have opened a farmers market right down from our house.  I couldn't be happier.  Before hitting the gym this morning I ran by and picked up beautiful pumpkins, sunflowers, Seneca Indian ornamental corn, & papaya squash.  I wish I had picked up some greens and a green pumpkin!  Oh well - next week.  My hubby is with the rest of my family participating in The Run for the Cure & I had to stay home and work all day on tax returns - pity party underway. However tonight I am attempting to perfect a classic rack of lamb by Cleo Coyle and prepping my take on Tzatziki.  The link for the the lamb provides perfect instruction & the site is very entertaining! This site also ties the lamb into one of my favorite episodes of Alfred Hitchcock - perfect for a Saturday night in October!!!  To accompany the lamb I am roasting asparagus & fixing an Autumn Endive Salad with a homemade lemon vinaigrette.

Autumn Endive Salad, serves 4
4 heads of Belgium endive, chopped
1 large Honey Crisp Apple, cored, chopped
1/3 cup of spiced pecans, crumbled
2 ozs crumbled Blue Cheese
1/4 cup Lemon Vinaigrette (recipe below)
Combine endive, apple & vinaigrette, toss.  Plate on 4 salad plates and top with blue cheese crumbles & spiced pecans.  Drizzle the tiniest bit of dressing over top & serve immediately.

Lemon Vinaigrette, at least 8 servings
1/4 teaspoon fresh thyme
1/4 cup champagne vinegar
1/4 cup extra virgin olive oil
1 heaping teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon local honey
3 cranks fresh black pepper
2 cranks Mediterranean Sea Salt

Combine all ingredients in a small mason jar, tightly close, shake vigorously and refrigerate for at least two hours before prepping salad.  Refrigerate the remaining - good for about 2 weeks.  This dressing is very tart and is perfect against sweet  fruits and cheeses.  Had the most amazing Brie and fig salad with this vinaigrette - wonderful!

Dill Tzatziki, at least 6 servings*
1 cup sour cream
1/2 English cucumber
1/4 teaspoon garlic paste
1 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced dill
1 teaspoon fresh lemon juice
2 cranks black pepper

Grate the cucumber with a box grater.  Spread thinly on a plate, salt well with Mediterranean Sea Salt & let it sit about 5 minutes.  Squeeze the water out of the cucumber and add to mixing bowl.  Add other ingredients, mix well & refrigerate for at least 2 hours before serving with the lamb. I know most people swear by a mint sauce or chutney with their lamb, but I am more of a tart verses sweet kind of girl.  Also, lamb is sweet itself (why many don't enjoy this meat) so I prefer a mustard, red wine reduction or this dill tzatziki. If I were hosting a dinner party I would serve several (probably small amounts of all) of these options.  This sauce is also wonderful with salmon & in a tuna salad instead of mayonnaise. Can keep for at least a week in the fridge.
*Easily double or triple if needed

OK last thing for today while I am waiting for the lamb to come to room temperature & the lemon dressing and tzatziki to refrigerate - here is the recipe for the spiced pecans I love, courtesy of the chef at the Ritz Carlton at Reynolds Plantation

Absolutely delicious!!! They gave it to me so I hope it is OK that I shared. Now I am off to enjoy one of the many Hitchcock classics the hubby prepped on the Roku box for me - Happy Saturday Night All!