Hummus Dressing

Another fantastic discovery today: hummus makes exquisite salad dressing. Think about it. Don't be a-feared. Why not loosen it up and pour it over your favorite cut vegetables — things you'd otherwise be dipping in it?

I had seedless cucumbers, tomatoes and carrots on hand, but this would be delicious with some red onion, green pepper, even some whole chickpeas, tossed in. And some toasted baguette slices to sop up the dregs. What I love about these lettuceless salads is their longevity. Crisp and refreshing, they stay that way while I eat them, a bite here and there, between answering my baby's alternating cries and squeals.

Hummus Dressing
Serves 1

Use a large spoon for "measuring" and just eyeball it, then use the same spoon for stirring and eating your salad!

1 T of your favorite hummus (homemade works great!)
1 T water
1/2 T olive oil
1/2 T red wine vinegar, if desired
pinch salt + freshly ground pepper to taste

"Measure" everything into an empty jam jar and shake vigorously. Pour over 2 cups of chopped veggies, stir and eat.

Grilled Corn, Smoked Almond, Goat Cheese & Tomato Salad

A few weeks ago in Denver, I ordered this amazing salad at North, an Italian bistro in the Cherry Creek shopping district. I don't normally go there, but I've had good food when I've been before, and it was hot out and I didn't feel like walking anywhere else. So that's where we went, me and my sister and our friend Wynell. I'm also not generally a salad orderer unless the thing looks particularly inspired. But it was hot out, and once I thought about it I couldn't do a warm entree. Luckily, there was a salad on the menu with baby lettuce, corn, marcona almonds, goat cheese, avocado and tomatoes that had me wishing I could clean my plate — I'm not a lightweight, it was a really large salad. So, after picking out all of those delicious almonds, I called it quits.

Then I went home and, now, a few weeks later, got to thinking about that salad again. For me, the avocado added nothing to the salad, same texture as the goat cheese, and the flavor was completely lost against the tang of the cheese, sweetness of the corn and tomatoes, the crunch of the almonds. I edited it out and didn't miss it. Then I grilled the corn, which wouldn't be necessary except this early corn isn't as sweet as it will be later in the season, so grilling brings a bit of extra flavor out of it. I swapped salted, smoked almonds for the marcona, simply because that's what I had on hand. The smoked flavor added a nice touch.

Dashed with a mustard-y red wine vinaigrette, this salad is simple, delicious and quite filling. I should also mention that I do not like my salad greens drenched in dressing. Yes, it's caloric and so it may seem I'm on a dressing diet, but that's really not the point. I like my greens to stay firm and crisp, not soggy. I under-dress salads and factor in the oozy components like halved tomatoes adding moisture to the mix. If you like more dressing, feel free to double it.

Dressing issues aside, this recent batch of salad will be the third in the past seven days that I'm eating for dinner, accompanied only by the heel of a baguette.

Grilled Corn, Smoked Almond, Goat Cheese & Tomato Salad
Big salad dinner for one or a side salad for 2

half a head of red leaf lettuce, washed and torn into bite-side pieces
1 ear corn, husked and lightly grilled, then cut off the cob
handful salted almonds (smoked if you have 'em, marcona or plain)
handful sweet cherry or grape tomatoes, washed and halved
1-2 oz fresh goat cheese, crumbled
fresh ground pepper

Dressing:
1-1/2 T extra virgin olive oil
1-1/2 T red wine vinegar
2 tsp dijon mustard
tiny squeeze of honey or agave nectar
pinch of salt & pepper

Stack your salad ingredients in a large serving bowl. To make the dressing, pour ingredients into a jam jar with a tight-fitting lid and shake vigorously until combined. Pour over the salad and toss briefly. Let sit 5 minutes to let the flavors combine and the juice from the corn and tomatoes will help dress the salad. Add pepper to the top, if desired, toss again and, if you're me, eat it straight out of the bowl.

Spicy Thai Tempeh with Broccoli & Cashews, Zesty Rice & a Simple Salad

In 2009, Terry Walters penned Clean Food, sparking my culinary block with creative use of foods like tempeh. A few months after reading the book, I rose to the challenge of her Baked Maple Mustard Tempeh, and found there might be something to this ugly package of smushed seeds after all. And more than just maple, which I like to use in everything regardless. So for a while, I rode her book like some kind of food stallion, galloping through Maple Nut Granola, Coconut Cranberry Pecan Balls, Ginger Pear Butter, and Tofu Salad. Coming to an abrupt halt only when the Spicy Coconut Pumpkin Soup recipe threw me to the ground and trampled me over (something about the lemongrass, kaffir lime leaves, ginger and galangal combo — yuckers). Suffice it to say, I put the book aside to let distance soften my bitterness.

I pulled it out this week, newly inspired to try more tempeh. Walters suggests the pairing with the Zesty Basmati Rice (recipe below), which sounded delicious, and truly is. I'm still not sure her method of soaking the rice grains first helped speed the cooking along, so skip that step if you're short on time or have a rice cooker. Note to self: need rice cooker.

I adapted the tempeh recipe from a quick cook to an overnight marinade — opposite of my usual methodology — simply to let the flavors infuse because I was feeding it to George for the first time. It worked. Steaming the tempeh first softens it up and allows the marinade to soak in nicely. George really liked it, though he had no idea what he was eating. I asked him and he said, "Cashews?" Ha ha. If you're a tempeh lover already, go ahead and brown the tempeh in the pot with the onion and add the marinade from there. Much faster, I know. But sometimes it's worth a little extra time if it means I can coerce George into liking something he finds questionable. And then the next time, if he hates it, I can say 'But remember it's good in that stir-fry with broccoli and cashews' so he'll try it a third time. At least this is my wiley, circuitous way. Don't question it; it works for me.

Browning the onions and tempeh, with broccoli and marinade at the ready.

Spicy Thai Tempeh with Broccoli & Cashews
Adapted from Clean Food
Serves 4

8 oz tempeh, cut into thin 1" slices
1 T EVOO
2 T maple syrup
2 tsp tamari
1/3 cup water
1 tsp crushed red pepper flakes

1 tsp EVOO
1/2 red onion, chopped
2 cups steamed broccoli florets

1/2 cup cashews, roasted and salted, chopped

Steam the sliced tempeh for 8 minutes, then drain. Mix the EVOO, maple syrup, tamari, red pepper flakes, and water. Put the tempeh in a ziplock or tupperware with lid and pour the oil-syrup mixture over it. Let sit overnight, or longer, to marinate. To make the dish, steam the broccoli 2-3 minutes and drain, then quickly rinse the pan and let dry out over the burner. Add a teaspoon of EVOO and brown the onion. Crumble the tempeh into the pan, reserving the marinade, and let it cook just to warm through. Pour the remaining marinade into the pot and mix in the broccoli, turning everything to coat with marinade. Just before serving, sprinkle with the cashews (you can also use peanuts if you don't have cashews on hand).

*Please note that you can halve the recipe for one or two servings only. It kind-of goes to mush the next day and is much, much better eaten right away.

Midway through cooking the rice. My water didn't all absorb.

Zesty Basmati Rice with Cinnamon and Cumin
Adapted from Clean Food
Serves 4

1-1/2 cup brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp cumin
1/4 tsp sea salt
1 tsp orange zest
1/2 cup chopped cilantro
1 T sesame oil, plain or toasted (can substitute peanut oil)

Soak rice for 1 hour in a bowl with water to cover. Drain and place in a stockpot with the stock, cinnamon stick, cumin, salt and zest. Bring to a boil, then reduce the heat to simmer, covered, until water is absorbed or the rice is tender, about 25 minutes. If rice is tender, drain off additional water and fluff with a fork. Toss with the oil and cilantro. Serve.


Simple Orange & Avocado Salad
2 hearty servings

2 cups red leaf lettuce, washed and torn into bite-sized pieces
2 clementines or 1 orange, segmented
1/2 ripe avocado
handful of cilantro leaves, washed and chopped

Dressing
2 T EVOO
1 T champagne vinegar
1 tsp agave nectar
salt & pepper to taste

Arrange salad ingredients on a bowl or plate. Mix dressing and pour over salad, gently tossing to coat. Juice from the orange will help keep the avocado from browning. (To make this salad a full meal, double the quantities and add toasted sliced almonds and thinly sliced red onions.)

Tarragon Bean Salad

Simple, flexible and delicious, this cold salad is an effective use for leftover steamed beans. I have been picking mine — gorgeous purple beans intermixed with haricot vert and traditional green beans — and am a bit tired of the usual steamed with butter drill. (And don't bring up the completely overused dill idea, which I've been avoiding since the overdose in early June. Ugh.) With two pounds of beans and counting awaiting use in my frig, I'd been poring over cookbooks hoping to find something just like this. Or sort of like this. Inspiration struck from a recipe in Cooking Light magazine or maybe it was just a beam of light from the window, illuminating the tarragon component of a salad. I didn't grow any tarragon and have no real idea if I liked it, but I went out and bought some anyway. It's got a very light licorice component to it, which doesn't overpower things but adds a different flavor than any other herbs I've got.

What I like about this salad is you could add about any bean or herb and have something completely different. The original recipe had olives and artichoke hearts in it, which are also good but, for me, not summer vegetables. I don't like to use so many canned things when fresh are widely available. But I'm keeping that idea alive for winter when the tomatoes start to go to mush.

Tarragon Bean Salad
Serves 4 as a side, 2 as a main

1# steamed beans, just crisp-tender, drained and cooled (green, purple, yellow, haricot or a mix)
1 can chickpeas, rinsed and drained
2 cups cherry or grape tomatoes, halved if large
1 small red onion, thinly sliced
salt & pepper to taste

Dressing
1/4 cup EVOO
1 tsp dijon mustard
1 T maple syrup
3 T champagne or white wine vinegar (apple cider vinegar will do in a pinch)
2 T tarragon leaves, minced*
2 T parsley, minced

In a small jar with a lid, mix the dressing ingredients. Shake it well and let them get acquainted. Set aside. Make the salad by cutting the beans into bite-size pieces and then tossing in the rest of the ingredients. Season with salt and pepper.

*If you don't have or don't like tarragon, use basil or dill. It's not at all the same, but the salad is still yummy.

Sweet Pear & Apple Salad with Endive

A longtime fan of British chef Jamie Oliver, I purchased his book, Jamie at Home, more than a year ago and have been working my way through it seasonally. (Everything I've tried has been delicious.) I'd been eyeing this salad for quite some time, so I was excited to find great-looking endive at the co-op. Of course, I've mashed up the recipe a bit, but there's only two of us, so we had to halve it and adapt for our lack of creme fraiche at the moment. In hindsight, I wish I'd added some walnuts over top, but I'll definitely be making this again (and again). If you like composed salads, this one is a beauty and would make a show-stopping centerpiece for a big dinner.


Sweet pear and apple salad with bitter endive and a creamy blue cheese dressing (for two)
Adapted slightly from Jamie Oliver's book Jamie at Home, page 298

2 heads baby endive, white or red or a combination
1 hard red apple like braeburn
1 slightly underripe bartlett or anjou pear
a handful of parsley, basil and chives, chopped

Dressing
1 ounce strong blue cheese (I used Point Reyes)
1 large spoonful sour cream
2 T EVOO
2 T apple cider vinegar
2-3 T water

Separate all the leaves of endive, then wash and spin dry. Quarter and thinly slice the apple and pear. Arrange a handful of the endive leaves on each of two plates, then layer apple and pear, then another few leaves of endive, and the rest of the fruit. Sprinkle half of the herbs over top.

Mix the dressing by using the tines of a fork to smash the blue cheese into the sour cream. Add the oil and vinegar, and mix together well. Add enough water to thin the dressing out to a pourable consistency. It will also help reduce the strength of the blue cheese, so add enough that it tastes good to you.

Pour the dressing over the salad plates, just enough to get little pools for dipping but not so much that the salad is drenched. You can always add more. Toss the remaining herbs over the entire thing, and serve with fresh pepper cracked over the top.

Chickpea, Feta & Cilantro Salad

Simple and quick yet hearty enough to stand as a meal on its own, this salad features my favorite centerpiece, chickpeas, and loads of fresh herbs. From Falling Cloudberries page 81, Tessa Kiros' recipe offers a bit more heat and herby mix-ins than my usual fallback Chickpea Salad with Lemon and Parmesan from Orangette — though if you haven't you should try that too. Since I adore chickpeas, I generally try any recipe that falls into my hands because it keeps me from eating them plain right out of the colander. It's what I love most about chickpeas: complete versatility. The medley of herbs here elevates this salad from a something I'd save for winter, making me a very happy herb-grower and a hand-clapping salad eater.

Chickpea, Feta & Cilantro Salad
Adapted from Falling Cloudberries
Makes a hearty lunch for two or serves 4 as a side

14-oz can Bush chickpeas,* drained and rinsed
1 small red onion, finely chopped
1 small red chile, finely chopped (can substitute jalapeno or any other hot pepper you like)
2 scallions, greens only, sliced
1/4 cup cilantro, finely minced
1/4 cup italian parsley, finely minced
2 T chives or garlic chives, finely minced
juice of half a lemon, about 2 tsp
1/4 cup feta, crumbled
2-3 T EVOO
salt & pepper to taste

Short version: Mix everything in a bowl and let sit in the refrigerator overnight to combine the flavors. Spoon into bowls and eat, using crusty bread to top up the yummy bits.

Long(er) version: Saute the onion and chile in a teaspoon of the olive oil until they've softened and started to brown. Scoop out of the pan into a bowl and let cool. Add everything else to the bowl and let sit at room temperature for at least an hour to combine the flavors. Spoon into bowls and eat, using crusty bread to top up the yummy bits.

*In spite of our ex-Prez, you'll really be happier using Bush brand chickpeas. They're the very best and least mushy kind of chickpeas on the market. Trrruust me, I've tried 'em all.

Smoked Corn Salad

I've been obsessed with smoked sea salt. Mostly, I sprinkle it over potatoes before roasting them, but lately I've become a bit more adventurous, less fearful of wasting my precious salt stash. Everything I try seems to taste a bit better, more exotic. I do love the depth grilling adds to food, and smoked sea salt is like a flavorful cousin or step-sibling to that.

This salad is a great way to use leftover grilled corn, as well as a good excuse to grill corn in the first place. The combination of grilled corn with the sea salt and fresh herbs gives this simple salad a complicated flavor. Lovely on its own, this would also be yummy on top of nachos or left to marinate for several hours (sans cheese) and used as a creative pico de gallo. You decide.


Smoked Corn Salad
Makes about 4 cups

Dressing
1 tsp honey
2 T lime juice, fresh if possible
1/4 cup EVOO
1/2 tsp coarse smoked sea salt* (or use kosher salt and it'll taste just fine)

4 ears of grilled corn, kernels cut off
1 medium ripe tomato or several cherry tomatoes, diced
1/2 jalapeno, finely diced
1/2 small white onion, finely diced
1/2 cup diced jicama*
8 big basil leaves, chopped
small handful cilantro leaves, chopped
small handful chives, chopped

1/4 cup queso fresco, crumbled*

In a small jar with a lid, combine the dressing ingredients by shaking together. Set aside.

Chop and combine all of the salad ingredients except the cheese. Pour the dressing over, stir and then let sit for at least 15 minutes to combine the flavors. Taste, and add more salt (or olive oil if it seems dry). Just before serving, add the crumbled cheese and stir again.


*If you can't find smoked sea salt, it's no big deal to use regular salt instead. The jicama adds crunch to this salad, but diced cucumber or pepper also works well as a substitute. Queso fresco tastes a bit like a really mild feta, so you're welcome to use that instead. If using feta, crumble it super small and add 2 tablespoons instead of the full 1/4 cup.

Tomato and Herb Salad

Let's go out on a limb here and assume that I love caprese salad. I do. It's not a secret. But who said that only basil marries well with tomatoes? Not me. I decided to honor the variety of herbs that are blooming in my gardens by including them all in this salad-y bash. Add in the crunch of toasted bread crumbs and the softness of the mozzarella, and we're golden. Best lunch ever!

Tomato and Herb Salad
Serves 2

1/4 cup fresh bread crumbs
1 T butter

1 pint mixed cherry tomatoes, washed and halved
2 oz fresh buffalo mozzarella, torn or cut into 1/2" pieces

2 T fresh basil leaves
1 T fresh parsley leaves
1 T fresh oregano leaves
1 T finely diced shallot or spring onion
3 T EVOO
1 T balsamic vinegar
pinch of sugar
1/4 to 1/2 tsp salt, to taste
dash of pepper

Wash and gently pat the herbs dry. Slice them super fine and place in a tupperware or small glass jar. Add the EVOO and vinegar, and toss to combine. Let sit for 10 minutes.

In a small saucepan over medium heat, melt the butter and then toss in the breadcrumbs, turning to coat. When the crumbs are golden brown, turn off the heat and set aside to cool slightly.

Arrange the tomatoes and mozzarella on a plate, then pour the dressing over, tossing to coat everything evenly. Let sit until just before serving, then sprinkle the breadcrumbs over top. Eat!

Summer Mizuna Salad

For those who, like me, have never tried mizuna lettuce, it's a sturdy, leaf-type lettuce, slightly bitter in flavor, with a hint of radish, and a hardy, steminess similar to frisee. I liked it, though I tempered it with strongly flavored ingredients. I would probably pair it with a kinder, crunchier lettuce in a leaf-only salad. But as it's become so popular in restaurants, I was able to find bundled mizuna leaves near the spinach in the produce section and cheaply priced at my co-op this week — meaning I had to give it a try.

Summer Mizuna Salad

1 bunch mizuna greens, washed and spun dry
1 cup jicama, peeled and diced
1 ear of corn, cut off the cob, raw
big handful cherry tomatoes, washed and quartered
handful cilantro leaves
1 T jalapeno, finely diced
2 T red onion, finely diced (use shallot here or spring onions, whatever you like)
juice from 1/4 to 1/2 of a lime, to taste
pinch of sugar
3 T EVOO
salt & pepper to taste

Toss everything together in a big bowl and let it stew for at least 10 minutes before serving. Taste it, add more seasoning, if it needs more, then toss again and eat.

Salad of the Week: Arugula with Cranberries, Pepitas and Goat Cheese

Spring salads come and go. Really, even I can't stick to one. But if you're searching for a way to usher in a little spring during lunch this week, try this salad out for temperature. When you toss the salad together with the oil and vinegar, the goat cheese turns into part of the dressing. Mmm.

Arugula with Cranberries, Pepitas and Goat Cheese

2 cups arugula, washed and spun dry
handful dried, unsweetened cranberries
small handful salted pepitas
1 oz goat cheese, crumbled (I used Cypress Grove's Purple Haze)
big splash of balsamic vinegar
drizzle of EVOO

Brown Rice Salad with PB Dressing

Brown Rice Salad with Peanut-Butter Dressing
Serves 4

Salad
1 crown broccoli, cut into small pieces
1 tsp peanut or sesame oil

1 egg, beaten in a small bowl with 1 tsp of water

1/2 red onion or 1 shallot, minced
1 crisp apple, thinly sliced with skin on

3 cups fresh spinach leaves, thinly sliced
3 cups cooked brown rice
handful of salted peanut halves or lightly chopped whole peanuts

Dressing
2 T creamy peanut butter
1/4 cup apple juice or water
1 tsp sesame oil
1 tsp soy sauce
2 tsp rice wine vinegar
pinch brown sugar
1 tsp fresh ginger, minced
pinch red pepper flakes, optional
salt and pepper to taste

Heat the oven to 400º and spread the cut broccoli out on a baking sheet or tray. While the oven heats, mix the dressing together and set aside. Toss the broccoli with the teaspoon of oil and bake 15 minutes, until browned on the edges. Set aside.

Roasted broccoli

Over medium heat, set a small frying pan to warm and spray with nonstick spray or brush on a thin coat of oil. Add half of the egg mixture, turning the pan to coat (like with a crepe batter). You're making two thin egg pancakes. Flip the egg when it's solid, then set aside to cool and start the second one.

Sliced egg pancakes add protein and color to the dish

When the eggs are complete, add a smidge of oil to the pan, turn it up to medium-high, and saute the onions and apples together until browned. Sprinkle with 1/2 teaspoon of sugar and take off the heat. Stir and set aside to cool slightly.

Put the salad together by mixing the rice, spinach, broccoli, apples, onion in a large bowl. Layer the egg pancakes on top of each other on the mixing board. Roll up into a cigar shape, then thinly slice across (see photo). Add sliced egg to the bowl and the peanuts. Pour dressing over the top and toss to coat. Season with salt and pepper as needed. Serve alongside teriyaki tofu or salmon with chili glaze.

Roasted Radiccio Rice Salad

How do you get a white rice fan to eat whole grain rices? Make it so he'll never know with this rice salad. Thick with flavor, this surprise dinner was hearty and comforting.

I've been using this organic Himalayan rice mix myself for a while, but George hasn't sampled it, preferring instead his gummy, five-minute white rice. Which I continue to buy for him. Anyway, this was one of those nights where time got away from me and I had to whip something up using ingredients we had on hand. Luckily, last week's Costco excursion garnered some artichoke hearts, a tub of pesto, and 2# of cherry tomatoes.

Roasted Radiccio Rice Salad

1 head radiccio, rinsed and drained, halved and sliced into 2" pieces
1 T balsamic vinegar
1 T EVOO
salt & pepper
1/2 tsp sugar
10 cherry tomatoes, washed and halved

2 cups cooked rice, preferably whole grain*
handful greek olives, pitted
handful chopped artichoke hearts
1 T pesto
chopped italian parsley, oregano or basil, if on hand
small handful cubed feta cheese

Heat the oven to 350º while you prep the radiccio. Toss the radiccio leaves with the balsamic, 1 T EVOO, salt and pepper and place in a deep baking dish coated with nonstick spray. Bake 10 minutes, stir, then add tomatoes over the top and sprinkle with sugar. Return to oven to bake another 10 minutes, until all radiccio is brown and soft and the tomatoes are losing shape. Set aside.

In a large saute pan, heat a teaspoon of olive oil over medium heat. Add the rice and shake around to coat evenly with oil, letting it warm up gently. When warm, add the radiccio-tomato mix, olives and artichokes. Add the pesto and let it melt into the ingredients, stirring to combine. Take off the heat and add herbs, if using, and the feta. Toss lightly to combine, adding salt or pepper to taste.

Makes two oversized main servings or a side dish for four.

*Note: Any cooked rice will do for this. Mine is equal parts brown basmati, long grain red and brown rices and pearl barley. I cooked it according to package directions, except with half the salt plus a vegetable buillion cube with the water for extra flavor.

Lentil, Feta & Cucumber Salad

This crisp salad is a nice accompaniment to fish or a veggie burger. I like the array of textures in each bite: the crunch of cucumber, the smoothness of lentils and the crumbly feta. I personally like dill in this salad, but any herb would work in its place. I also used fresh garden cucumbers and a local goat's milk feta from the co-op in Lawrence. While red lentils provide a visual appeal, there's no reason you can't use any kind you have handy.

Lentil, Feta & Cucumber Salad
1/2 cup lentils, washed and picked over
1 large cucumber, diced
1/4 cup feta, crumbled
1 T dill, dried or fresh
2 tsp olive oil
1 tsp champagne vinegar (or red wine)
a few pinches of salt

Place lentils in a small saucepan with a pinch of salt. Fill pan with water to cover the lentils by a few inches and turn burner to high. When the water boils, turn it down to simmer and cover the pot until the lentils are soft, about 10-20 minutes (cook time depends on how fresh the lentils are).


While the lentils cook, mix the cucumbers, feta, dill, oil and vinegar in a bowl and let the flavors incorporate. When the lentils are cooked, drain the water off and rinse with cold water to bring the temperature down. Mix into the bowl with the other ingredients and eat right away. Leftovers are good cold.

Watermelon Cups

During the past few days, I've been slurping up watermelon as fast as I can. Yet it seems an impossible feat trying to slog through a 10-pound melon by myself. I already wrapped up the bottom third for the neighbors, ate only watermelon for dinner one day and have a large bowlful every morning. George isn't one to reach for a slice when he gets the munchies, so I devised a cute way to use melon as fruit salad bowls. Easy peasy and delicious, these cute cups hold quite a bit of summer salad and are fun to eat.

Fruit Salad in Watermelon Cups
Makes 8

Cut a 2"-thick slice of watermelon and then cube it into squares of about 2"x2". Since melons aren't square, they won't be perfectly shaped, which gives them character. ;) Slice a square shape into the top of each cube, leaving at least a 1/4" border on all sides, and then use a fork or melon baller to scoop out the centers. Leave the hollowed cubes on a plate over a few layers of paper towel to dry out slightly before use.

Fruit Salad for Boring Boys

1/2 cup diced jicama
1 peach, diced into cubes
squeeze of lime juice
1 T fresh mint, chopped

Fruit Salad for Gritty Gals

1/2 cup jicama, diced
1/2 cup avocado, diced
1 peach, diced
1 T red onion, finely diced
1/2 T jalapeno, finely diced
squeeze of lime juice
1 T fresh mint, chopped
1 T fresh cilantro, chopped
pinch of salt

Mix up all the ingredients for your fruit salad of choice and let rest in the bowl for 5 minutes, just to get things good and settled. Move the watermelon cups to a serving plate, fill with as much salad as they'll hold and eat immediately, surrounded by napkins!

Patriot's Fruit Salad

The title may be a joke, but this morning as I put this together for the third day in a row I finally noticed the color scheme and had to laugh. Uh, not that I'm not a huge patriot. I did wish I had thought to make this over the fourth of July. It's super simple, but the mellow taste of this Juan Canary melon I bought meshes well with the crunch of blueberries and the more tart-sweet flavor of strawberries.

Wikipedia helped me out with Juan Canary melons, which I'd never seen before and, thus, needed to buy immediately. It did say that you can't smell it, like a cantalope, so I had to find another way to figure out if it's ripe. Another online melon guide that I consulted said to eat the melons when they're a bright canary yellow color (how they were named) and when the stem end is slightly soft. Maybe that's how you can tell when they grow in your vicinity, but the shipped variety is different. More durable, I'm sure, but also probably on a different ripening schedule. When I bought it, the color seemed pretty yellow, especially compared to the mounds of honeydew nearby. I decided to wait and see, however. Two weeks went by. My stem end never got soft, but the color glowed a vibrant yellow. I cut the melon and there was a nice orangey blush along the seed cavity. Very pretty. Also, it was perfectly ripe.

I've been making this every morning for breakfast -- I'm princessy about needing the fruit to be cut fresh --, but you're welcome to make a huge bowl and keep the leftovers chilled.

Patriot's Fruit Salad

1/2 ripe Juan Canary melon, cut into bite-size pieces
2 pints strawberries, hulled and sliced
1 pint blueberries, rinsed and drained
1 T sugar
1 T fresh lime juice

Mix everything together in a large bowl and let sit at least five minutes before eating.

Corn, Mango and Jicama Salad

Corn, Mango & Jicama Salad

Kernels from 3 ears of grilled sweet corn
1 small jicama, peeled and sliced into matchsticks
1 small mangoes, cubed
1 avocado, diced
2 T chopped cilantro

Mix all of the above, then add:
2 tsp sugar
2 tablespoons lime juice
3 T olive oil
big pinch of salt
ground pepper, if you like

I was inspired to make this salad after reading another favorite food blogger and decided to use the ingredients I had onhand. It was so delicious, George asked for seconds, which never happens and especially not with salads. Yum!

Day 157: Secret Recipe. . .

So, I’ve forgotten about my super-secret recipe until now, when I was picking up groceries and saw a package of fresh baby zucchinis. I’ll share it now, I guess, and people everywhere will be pleased with summer dinners again.

Pan-Roasted Tomato Salad with Baby Squash
1 lb any variety baby squash, 2” long (cut pattypans in half), washed and dried
1 lb cherry tomatoes, rinsed and halved
2 T olive oil
2-3 cloves garlic, finely minced
3 T fresh herb mix, minced (I like using rosemary, oregano and a parsley)
salt
4 T balsamic vinegar
2 oz goat cheese, or more, to taste
freshly-ground pepper

This recipe starts the previous day, so please plan ahead. Chop the garlic and herbs, and sprinkle salt over the top. Cover loosely with a cloth or paper towels and leave to infuse overnight. The next day, heat the oven to 450 degrees and arrange squash on a baking sheet. Roast 15 minutes, shaking to turn halfway through. In the meantime, heat olive oil in a frying pan. Add tomatoes and cook until they release juices, about 2 minutes, shaking to cook evenly. When juices release, mix in the garlic and herbs (it starts to smell amazing right about now). Cook another minute, then add balsamic vinegar and take the pan off the heat. Set aside to cool slightly in a salad bowl. Cool the squash slightly as well, mixing the tomatoes and squash. Just before serving, crumble goat cheese over top and grind pepper over. The cheese melts slightly into the balsamic glaze and is best sopped up in a crusty bread. Mmmm.

Day 156: Greek Pasta Salad

For group potluck this week, I devised a way of using up all of the half-boxes of pasta I had leftover in the kitchen — pasta salad! I felt like a relative genius, until I saw that others too had caught the pasta salad spirit and we grouped three huge dishes of it together as friends. Luckily, they were all vastly different. Since I am a hater of mayo, I had to make the salad with something else, so here’s my (self-proclaimed) fabo recipe for pasta salad. . .

Greek Pasta Salad
1 can black olives, drained
1 can quartered artichoke hearts, drained
1/2 c. roasted red peppers, diced
2 oz feta cheese, cut in small cubes
4 T prepared pesto (mine was frozen from last year’s farmer’s market)
1 T lemon zest
2 T olive oil
1/2 tsp Italian herbs
salt & pepper
1-1/2 lbs mixed pasta (I used tubes and a third of them were wheat), cooked & drained

Mix well to combine and let sit covered in the fridge for at least an hour before serving to let the flavors combine. Serve.

Day 130: Asian Cole Slaw

Workouts. . .
20 min biking; 35 min. walk


From the glorious pages of Vegetarian Times, we found our dinner recipe. The March 2007 issue features a peanut butter recipe extravaganza. Knowing how much I adore this particular condiment, I considered it special treat written just for me. Here’s the recipe that gave our dinner some crunch.

Napa Cabbage Salad with Peanut Dressing
Adapted from Vegetarian Times, March 2007

Dressing:
3 T creamy peanut butter
3 T rice wine (mirin)
1 T white wine vinegar
1 tsp honey
2 T soy sauce
2 tsp minced fresh ginger
sprinkle (or more, to taste) red pepper flakes

Salad:
1/2 a head of napa cabbage, shredded
1/2 bell pepper, thinly sliced
1 carrot, grated
3 green onions, sliced
1/4 c. unsalted peanuts (optional but adds great crunch)

Mix the dressing in a small bowl. Mix the salad ingredients and toss with dressing. Serve.

Along with this great salad, I used the Morningstar Farms Chicken Strips. George liked them much more, I’m sure because they’re pre-seasoned. They did taste better than the beef. I made stir-fry with broccoli and carrots.

What I ate today. . .
420 a – slice of flax bread, toasted, with peanut butter & honey
440 a – bite-size samples of new Starbucks coffee cakes, one RF, one regular
600 a – double tall caramel macchiato with skim
800 a – leftover 1-1/2 c. Mexican lasagna, one more coffee cake sample
1130 a – 1/2 quad venti caramel macchiato with skim; 4 T homemade hummus with serving garlic pita chips and 3 carrots
100 p – two peanut butter cookies
200 p – 1/4 c. mango sorbetto
300 p – cup of tea with two squirts vanilla and a splash of milk
530 p – 2 c (or so) cabbage salad and serving stir fry
800 p – two peanut butter cookies

Day 127: May 6

Workouts. . .
30 min. walk with the dog

Bad news — there’s been a slight weight gain in the family. Yep, it’s me and it’s been equally relocated around the butt and belly areas. It’s only three pounds, but I’m still depressed about it. I need to start keeping my little food diary again. It’s hard to think of it as a lifelong habit (because I keep quitting, so it’s really NOT a habit), but perhaps it should be. I realize it was helping me earlier to slow the hell down. Now I just feel like crap about gaining weight, and even more crappy about the lack of exercise.

Last week, I completely avoided my triathlon schedule for the overwhelming sense of guilt it bestows. I’m supposed to be on week four, but am technically still fumbling through week two of the training, especially if you include the single, solitary bike ride I’ve been able to pull off. This is the worst training effort I’ve ever attempted and I certainly feel embarrassed for having said anything out loud.

Life-wise, I’ve been truly missing my free summer mornings. Last year around this time, I woke up around 6 a.m. to lope through sleepy neighborhoods, slowly but surely building mileage each week. I’d stretch on the porch with the dog lying lazily in the sun spots, cook breakfast, and eat it outside with a book or my writing journal. Now, I’m up at 4 a.m. brushing my teeth in the dark and pulling on a Starbucks outfit. When I’m done, my feet hurt too much to run, and it’s generally the hottest part of the day. After I nap or over-caffeinate to work for a few hours, I’m sluggish and dull, pretty much thoughtless for the afternoon. It’s depressing.

Downward, always downward. Starts out with one day of skipping out and turns into a full week of complete sloth ending with the added poundage tightening my pants. How to pull out of this spiral? The goal this week is to simply run once. Perhaps my brain is combining my overwhelming training schedule with the crazy work stack I’ve piled up the past few weeks to sabotage me entirely by melting itself down. Whatever. I’ll circumvent it by running and hopefully gracefully regain my momentum – training and otherwise.

Anyway, back to food. I made my mom’s classic Taco Salad, a true crowd-pleaser at church potlucks for generations. Again, it proved to be a winner.

Lynn’s Taco Salad
1 can chili beans (I like the hot ones)
1 can Hungry Man chili
1 c. red onion, chopped
1 tomato, diced
1 small head iceberg lettuce, chopped into bite-size pieces
1/2 c. salsa
1/4 c. Catalina dressing
1 c. grated cheddar cheese
1/2 bag Spicy Nacho Doritos, slightly crushed

Mix beans, onion, tomato, salsa and dressing in a huge bowl. Add lettuce over top and sprinkle cheese across. Crush Doritos onto the top of the salad. Mix just before serving, not too soon. (This salad doesn’t last forever unless you enjoy soggy chips, so the longer you can wait to mix this, the better.)