Recipe: Citrusy Spinach & Sirloin Salad

Cool, fresh salads make great summer meals, and this one pairs juicy sirloin steak with citrus, ginger, and spinach for a fresh, zesty, and satisfying lunch or light supper.

Citrus Embellished Spinach And Sirloin Salad
(Serves 4.)

Ingredients:

1 lb. top sirloin steak
salt and pepper to season
2 Tbsp cooking oil
1 tsp salt
1 tsp pepper
1 grapefruit
1 orange
1 Tbsp white wine vinegar
1 garlic clove, minced
1 tsp freshly grated ginger root
1 tsp Dijon mustard
1 tsp honey
dash salt and pepper to taste
1/4 cup good light olive oil
10 oz. baby spinach

Directions:

• Sprinkle salt and pepper on both sides of steak.
• Put 2 Tbsp cooking oil in a heavy skillet over medium-high heat. When oil sizzles, add steak and sear on both sides quickly, then flip again and cook each side for 4 to 5 more minutes or until steak is done to your liking.
• Remove steak from pan to cutting board and let rest for 10 minutes.
• While the steak is resting, peel and segment the grapefruit and orange over a large bowl to save the juices, putting the fruit aside in another bowl. 
• Into the bowl with the juice collected from the fruit, add vinegar, garlic, ginger, mustard, honey, and a dash of salt and pepper to taste, and whisk until combined. Continue whisking while slowly drizzling oil into the mixture.
• Slice the rested steak very thin against the grain and at a diagonal.
• Make salad by tossing together the spinach, fruit, together with dressing, then top with steak and toss gently.
• Serve immediately.

Recipe: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

Recipe: Thai Broccoli Chicken Salad

Check out this flavorful salad for a simple and filling lunch, or a light supper. Chicken, fresh veggies, and fresh Asian flavors make this a tasty and satisfying meal that can be ready in minutes.

Thai Broccoli Chicken Salad
(Serves 2-4.)

Ingredients:

2 Tbsp natural peanut butter
2 tsp soy sauce
1 Tbsp lemon juice
2 Tbsp water
2 cups fresh broccoli florettes, cut small
1 cup frozen sweet peas, thawed
1/4 cup diced green onion
2 cups cooked shredded chicken
1 cup mandarin orange sections
finely shredded cabbage for serving, optional

Directions:

• In a large salad bowl, add the peanut butter, soy sauce, lemon juice and water. Whisk until smooth. If it's too thick, add more water and whisk again.
• Add to the bowl the broccoli, sweet peas, onions, and chicken and toss to combine, then add the mandarin oranges and stir gently until incorporated.
• Serve immediately. You may serve this as is or spooned on top of finely shredded cabbage.

Recipe: Cannellini Crazy Greek Salad

Nothing says spring like a great big fresh salad! This one makes a great healthy spring or summer lunch, with cannellini beans, cheese, and olives for lots of flavor and nutrition, and you can put it together in a matter of minutes, which makes it perfect for when you're pinched for time, but still want a healthy meal.

Cannellini Crazy Greek Salad
(Serves 2-4.)

Ingredients:

 (Photo credit: Wikipedia)

1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp dried oregano flakes
1/4 tsp black pepper
1/8 tsp kosher salt
1 can (15 oz) cannellini, drained then rinsed
1 Roma tomato, diced
1/4 cup diced sweet onion
1/4 cup diced green pepper
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
Mixed greens for serving

Directions:

• In a large salad bowl, whisk the first 5 ingredients together until frothy.
• Add the remaining ingredients to the bowl and toss gently until all ingredients are coated well with the dressing.
• Serve immediately by itself or over a bed of mixed greens.

Recipe: Grilled Shrimp With Lemon Truffle Oil Vinaigrette

Whether you're in the Pacific Northwest, or the Southeastern U.S., shrimp is always on the menu! This extremely simple recipe is absolutely delicious no matter where you are - and it's a snap to prepare. Serve over salad greens with grilled vegetables and hot buttered garlic bread on the side and a glass of white wine, and dinner will be ready in 30 minutes or less!

Grilled Shrimp With Lemon Truffle Oil Vinaigrette

Ingredients:

(Photo credit: Neeta Lind)

16 large shrimp (raw, cleaned)
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/3 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste

Directions:

• Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. 
• Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
• Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
• Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
• While shrimp is still warm, drizzle the vinaigrette over the shrimp.
• You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.

Recipe: Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

One of our favorite summer foods - tomatoes - is coming soon! Tomatoes can be used in hundreds of different recipes, and are abundant in summer salads. This summer, try this new twist on a tomato salad, using fresh herbs, goat cheese, and zucchini blossoms for a beautiful, sophisticated gourmet garden treat!

Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

Ingredients:

4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
kosher salt to taste
5 cups garden grown cherry or grape tomatoes, cut in half
1 Tbsp fresh chives

Directions:

1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Gently pat dry.
3. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
4. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
5. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
6. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives.  Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
7. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.

Let Your Inner Chef Blossom: Creating Gourmet Salads With Edible Flowers

We've probably all seen beautiful wedding cakes with real flowers on top, but did you know that edible flowers can also be used in other dishes?  A simple green salad is instantly turned into a gourmet delight with the addition of just one edible flower.  But, you don't have to be a master chef for this gourmet trick. Just take a look in your own flower garden.

First, a Word of Caution

(Photo credit: Wikipedia)

To begin, let's be clear that one should never pick flowers to eat from alongside a road or other right-of-way. These areas are typically sprayed with poisonous chemicals to slow the growth of weeds. Only eat flowers that have been cultivated in an environmentally clean area or organic garden.

Do the research first to make sure the species you are entertaining eating is, in fact, edible.  Some regions produce both edible and inedible varieties of similar plants.  Your county's extension office may be a good place to start, as well as a local nursery.

Also, if you have allergies, specifically to pollen, be aware that even if you aren't allergic to a particular flower you are about to eat, that flower may be related to a plant you are allergic to. Even though you remove the stamen and pistil, the pollen is part of the flower structure itself, and may cause a negative reaction.

Once you have determined that a flower is safe to eat, and that you not allergic, you are ready to learn how to find, clean, serve, and enjoy these edible flowers.

Pretty Tasty Bouquets

There are many flowers that have wonderful color, flavor, and design that aren't found in exotic locations.  These flowers are often found in country gardens, window boxes, or even hanging baskets. Let's take a look at some of the more familiar flowers that can provide your salads with a gourmet twist:

Bachelor Button, or Cornflowers, are well known for their bright blue color and best described as having a clove-like flavor that is a bit sweet and spicy at the same time. Although they are often used just as a pretty garnish, when cleaned, the little petals can be sprinkled over a bed of mixed greens for a pretty and spicy touch.

Fuchsias are those exotic-looking brightly colored flowers that you'll often find in hanging planters, most likely around Mother's Day. The blossoms are a little on the bitter side, but make a nice addition to a savory salad such as a spinach salad with a tangy dressing. You can also use the blossom to compliment a buttery or sweet lettuce salad, playing the gentle sweetness off the somewhat bitter surprise from the pretty blossom.

Carnations are eaten by separating the sweet petals from the white base, which is very bitter. Scatter the petals on top of a bed of romaine lettuce and add complimentary flavors of both sweet and tangy ingredients and a light dressing. There are a wide range of colors so you can find something for any salad.

Chrysanthemums are big, bold, beautiful flowers that have big, bold, beautiful flavors. In colors ranging from reds and oranges, to creams and yellows, these edible favorites have a somewhat peppery taste. The petals may be lightly blanched in boiling water before adding to your salads. The base of the flower is very bitter, so be sure to use only the petals.

Day lilies. (Photo credit: wallygrom)

Day Lilies are a favorite in many gardens because they are easy to grow and very showy. But, with their sweet flavor, they are now one of the most popular edible flowers.  Again, you want to remove the petals from the bitter base.  The wide variety of this flower can actually provide a wide variety of flavors. The large petals are somewhat chewy and make a real statement on any salad.

English Daisies are so familiar to us that we often walk right by them without noticing.  Pick the petals off (he loves me, he loves me not) and sprinkle on top of an ordinary green salad and you'll have something unexpected.  The flavor is rather mild, so they are used mostly for the pretty gourmet look they give a salad.

Johnny Jump-Ups are another very familiar flower that often goes unnoticed.  Similar in appearance to pansies only very tiny, the blossoms have a slightly minty or wintergreen taste, making them perfect as a garnish for a fresh cucumber salad. Just imagine the pale purple petals sprinkled over the green cucumber slices. Very pretty, and tasty, too!

Pot Marigolds are a common flower with uncommon flavor and color. These flowers were used for many years to add color to soups, and now are often enjoyed sprinkled over salads to add a citrus-like flavor. Use on any salad you would squeeze a lemon or zest an orange over.

Of course, there are more exotic flowers that add unique flavor, color, and overall design impact to a simple salad.  But, these flowers are the ones many of us can grow in our very own gardens.  With just a little imagination, you can plan, plant, and harvest a floral bouquet to turn any salad into a gourmet specialty to rival any professional chef!

Recipe: Ruby Red And Emerald Green Super Salad

This week we're celebrating citrus. Citrus fruits are the perfect simple way to bring a tangy freshness to favorite summer dishes. Whether you are using the juice of a lemon to bring acidity to a fresh salad dressing, or the zest of an orange to brighten up a quick summer stir fry, you're sure to find lots of great ways to use citrus in your cooking this summer. We'll start off with a salad today.

Sweet, tangy, and delicious, this super-food-filled salad combines elements of summer and fall into a fresh, unforgettable bowl of healthy goodness:

Ruby Red And Emerald Green Super Salad
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Instructions:

1. Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
2. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
3. Add the pistachios and dried cranberries and toss lightly. Season to taste.
4. Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.

Recipe: Garlic Lime Dressed Chickpea Salad

This delicious twist on a fresh summer bean salad uses protein-rich chickpeas, and a simple dressing of garlic and lime juice. It only takes a few minutes to make, and a great make-ahead dish as the flavors will continue to develop as it sits. This one is also great for potlucks, or for a quick summer lunch, add lettuce or sprouts and stuff into a toasted pita pocket.

Garlic Lime Dressed Chickpea Salad

Ingredients:

 (Photo credit: Wikipedia)

2 limes, juiced
4 garlic cloves, minced
1 1/2 teaspoons cumin
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cans (15 ounces each) chickpeas, rinsed and drained
1/2 bunch parsley, chopped
1/2 medium onion, diced

Directions:

• Whisk together the lime juice, garlic, cumin, olive oil, salt, and cayenne pepper in a large bowl.
• Add the chickpeas, parsley, and onion to the bowl and stir until coated well with the dressing.
• May be served immediately at room temperature, or placed in the refrigerator for 30 minutes or more to let the flavors develop.

Recipe: Purple Cabbage Avocado And Apple Salad

This makes a perfect healthy winter salad, with fresh, crunchy cabbage and apples, and creamy, healthy avocado accented with lemon juice and mustard for a tangy kick. To vary the color and flavor, try green cabbage instead of red, or mix the two for a lovely multi-colored dish.

Be sure to read the ingredients on the mustard you choose.  There are many variations so you need to check that the one you use fits your diet - avoid those with added sugar if possible. This is a very diet-friendly recipe for most diets.  However, if you are not eating fruit right now, you can eliminate the apple. If you do, try to substitute something else for crunch.  Nuts may be a good choice, again, depending on your diet.

Purple Cabbage Avocado And Apple Salad

Ingredients:

Purple cabbage. (Photo credit: Jamie Anderson)

8 cups very finely shredded purple cabbage
1 ripe avocado, peeled, pitted, and cut into thin wedges
1 Granny Smith apple (or other tart green apple)
1 lemon, juiced
2 Tbsp olive oil
2 tsp fresh lemon juice
1/2 tsp coarse ground mustard
1/4 tsp kosher salt
1/8 tsp black pepper

Directions:

• Put cabbage, avocado, and apple in large bowl and drizzle with the juice from one lemon.
• In a separate small bowl, put the remaining ingredients and whisk together briskly until frothy.
• Spoon salad onto cold salad plates and drizzle mustard dressing over as desired.
• Serve immediately.  (The lemon juice will help keep the avocados and apples from browning.)

Recipe: Cold Quinoa Green Bean Salad

Cold summer salads are one of my favorite ways to eat quinoa. The uniquely crunchy texture provides a nice change from other summer salad options, and the mild flavor goes well with just about any summer veggie and light tangy dressing. This is a variation on one of my other favorites - using green beans instead of cooked black beans. It makes a great lunch or light supper, and lends itself well to all sorts of creative tweaks and additions - have fun, and enjoy!

Cold Quinoa Green Bean Salad with Tomatoes & Feta
(Serves 1.)

Ingredients:

Quinoa salad (Photo credit: markhillary)

For the salad:
1 cup quinoa
9 ounces runner beans (cut off tops and tails, then cut in narrow diagonal strips)
10 1/2 ounces cherry tomatoes (wash tomatoes and cut in quarters)
7 ounces feta cheese
One handful pumpkin seeds (toast in a dry skillet for a minute or so to prepare)
black olives to taste, roughly chopped

For the dressing:
juice from one medium-sized lemon
1 1/2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
salt and black pepper, to taste

Directions:

• Toast quinoa in a pan over medium-low heat until quinoa just starts to change color.
• Stir in three cups hot water and a pinch of salt. Allow to simmer for about 12 minutes, until quinoa is almost tender and white tails start to appear. 
• Add beans, then cover pan and allow to steam for two minutes. Water in the pan should be completely absorbed and the quinoa grains light and fluffy. Remove from heat and allow to cool.

• To make the dressing, mix lemon juice, oil, and balsamic or red wine vinegar together. Add black pepper and salt as needed.  Set aside.

• Finally, add olives, tomatoes, and most of the pumpkin seeds to the quinoa and beans.
• Drizzle dressing over this mixture and crumble in the feta cheese. 
• Top with remaining pumpkin seeds and serve immediately.

Recipe: Grilled Peaches a la Rosemary over Arugula Endive Salad

This delicious recipe combines the sweet and smoky flavor of grilled ripe peaches, with rosemary and tangy endive and arugula for a gourmet salad treat you won't soon forget!

Grilled Peaches a la Rosemary Over Arugula Endive Salad
(Makes 4 individual salads.)

Ingredients:

Grilled Peaches (Photo credit: mccun934)

2 ripe, but still firm, peaches, wash and cut in half (remove stone)
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
1/4 tsp kosher salt
2 small Belgian endive, washed and each leaf removed whole
2 cups arugula
4 fresh mozzarella balls
drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
dash kosher salt and ground black pepper

Directions:

•  Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
• Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
• When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
• Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
• Serve immediately.

Fire Up The Grill For Glamorous Gourmet Fruit Salads

Nothing says summer like a fresh salad, and although we've been talking about grilling a lot lately, you may not think of a salad as a grilled food. But if you're thinking that grilling is all about heavy meals of barbecued meats, you'll be surprised what other foods actually are perfect for the grill!

Setting the Stage for Grilled Fruit Salads

Grilled Shrimp and Fruit Salad (Photo credit: Dalboz17)

If you're mixing your grilled fruit in a green salad, be sure to choose your salad green carefully.  Grilling adds a deeper flavor to fruit, so something hearty like arugula, romaine, watercress, or a mix of colorful greens might be best to form the bed of the salad and to compliment.

A grilled fruit salad also does well with a light vinaigrette dressing, made from basic ingredients like olive oil, salt and pepper, and your choice of vinegar.  However, you might enjoy a creamy salad dressing made with honey and yogurt. Or perhaps a mixture of brown sugar, heavy cream, and red wine vinegar sounds tasty to you. There are plenty of possibilities to compliment your grilled fruit salad.

Choose Fruit that Suits the Grill

Once you've got the stage set, then it's a matter of choosing fruits that grill well. Apricot halves are first up, combined with toasted nuts and thin slices of  bacon, this makes a delightful gourmet twist with any salad green. Try grilling pineapple and mango slices, garnish with fresh mint leaves, and mix with crunchy cold butter lettuce for a surprising salad that will really please your dinner guests or family.

Even fruits like plums, watermelon, peaches, and nectarines are good to grill for salads and it doesn't have to be a large salad of greens, either. For instance, cut watermelon into four inch squares and grill quickly on one side, flip and grill on the other side until you see grill marks form. Then serve on a bed of arugula and top with feta cheese, and drizzle balsamic vinaigrette over. You now have a gourmet salad with just a few ingredients. Grilling the watermelon makes all the difference.

A grilled fruit salad could also be exclusively made with grilled fruit. Try grilling a whole pineapple, cut lengthwise in half, treating the pineapple as the fruit bowl. Top with small pieces of fruit such as red pears, kiwi, bananas, or cactus fruit and set the grill on high, grilling just until the pineapple chars a little. Remove from the grill and serve as is or with a dollop of Greek yogurt. Both halves of the pineapple becomes the salad itself.

Grilled Pineapple (Photo credit: Another Pint Please...)

Mixing up Main Dishes With Grilled Fruit

For a heartier main dish, try putting chunks of fruit on a kabob skewer alternating with firm pieces of fish like halibut, swordfish, or salmon, or shrimp, scallops, or even pieces of chicken. Grill until everything chars a bit, then serve over brown rice. Most people expect kabobs to have vegetables, so the grilled fruit makes a nice surprise. Of course, some vegetables compliment certain fruit, as well. Sweet onion on the kabob adds a nice flavor contrast to pineapple, for instance. Just use your creativity when you put your fruit kabobs together for the grill.

Grilled fruit can also be a garnish for beef, chicken, fish, or even ham. Cut wedges of papaya, mango, pineapple, and maybe a red pepper and sweet onion, and grill until slightly charred. Then cool and cut into small pieces and toss together with a light vinaigrette. This grilled 'fruit salsa' makes a perfect garnish. Make it spicy or savory if you wish by adding hot sauce, a bit of cayenne pepper, or some fresh herbs.

Don't Forget Grilled Fruit Desserts

A variety of fruits can be grilled to produce a tasty topping for ice cream, pound cake, or other treats. Grilled bananas topped with ice cream and caramel sauce is a favorite that comes to mind immediately. You can even put chunks of chocolate on while the bananas grill to create another layer of flavor.

Fruit compote made on the grill is another twist on a favorite. Rather than just boil or bake fruit pieces in a pan with a liquid, put the fruit on the grill on high heat, quickly grilling until you have grill marks and the fruit is softened. Move the fruit onto a piece of heavy duty foil, top with a mixture of brown sugar, butter, and honey. Then seal the foil into pouches and continue cooking on the grill until fruit is very soft. The grilling adds a whole new flavor to your traditional compote.

If you have never considered putting fruit on your grill, this is your chance to experiment. It's surprising how many fruits cook up so well on the open pit. Once you have your fruit grilled, you'll find all sorts of ways to enjoy them. You may become so hooked on grilling fruit that now find it will be hard to make room for the barbecued meat!

Getting Creative With Fresh Pasta Ideas For Summer

There is something in the air when the first days of summer roll around. Everyone is excited to plan some fun, and some good eating!  The same standard pasta dishes we make all winter just won't do when the days are hot and the nights are balmy. It's time to get the creative juices flowing.  We need to think fresh, both in ideas and ingredients.

Let's take a look at how three simple ideas can help freshen up your time honored pasta traditions this summer.

Be Creative

Pasta salad with shrimp, chicken and vegetables (Photo credit: Wikipedia)

If any food can be thought of as 'fun,' pasta would fit the bill. There is so much versatility with pasta that there is no reason to be stuck in the “same old, same old” mode.  For example, add some food coloring to the cooking water with the pasta. Experiment with this and have fun.  Boil several pots with different colors and create your own rainbow palate of pasta. Try different shaped pasta, but remember that the larger heavier pastas won't color as well as the smaller lighter styles.

For kids you might like to try this fun meal idea. Make a batch of green 'wagon wheel' pasta and toss together with diced fresh carrots to create a two color cold pasta dish kids will love. You might want to do a batch of red 'wagon wheel' pasta and toss with green sweet peas, flip-flopping the other color combination. Serve both cold pasta dishes and create an 'opposite day' meal. You might even get your kids to eat their vegetables when they're in a salad surrounded by colorful pasta. Of course you can buy tri-color pasta, but making it at home is a great way to provide a little entertainment for the kids, as well as provide a healthy meal.

Colors are certainly fun, but what about flavors?  We're not talking about buying pasta in different flavors.  We're talking about imparting flavor into the pasta from the liquid they're cooked in. Use good rich stock or broth, either chicken, or vegetable, or even beef. This is a great way to give pasta an extra flavor punch, but why stop there? Thin out some tomato juice with a little water and try that. How about lemon juice?

And don't forget that just by adding vegetables or fruit to the cooking water you will impart those flavors into the pasta. Spinach is the first one that comes to many people's mind, but don't stop there. Consider the entire produce section and have fun!  And why even stop there? What about wine or beer?  Who knows, maybe Guinness Spaghetti will be the next big hit with your friends.

Be Fresh

The rest of the year may be all about rushing around trying to keep our schedules straight, but during the summer, time just seems to slow down. We move a little slower, take time to enjoy the splendor of a beautiful day, consider our health and well being as top priority for a change.

(Photo credit: Wikipedia)

Summertime is a great time to reconsider what we put into our pasta dishes. Sure, it may be super easy to buy a jar of pasta sauce, but why not take the extra time and create our own with fresh produce? After all, the ingredients are right there, hanging from the vine or fresh at the market.

Using fresh ingredients in our pasta dishes gives us a whole new outlook on our healthy eating habits.  Not only does it brighten up the dish, but cooking with fresh ingredients makes us feel strong and in control. We know we are eating right, and feeding our family right.

Be Safe

Food safety is a concern, always, but especially during the summer. The main culprit causing the concern is the food served at picnics and cookouts.  Pasta salads are a favorite, but since many of these dishes are made with mayonnaise, sour cream, or yogurt, they are naturally suspect in warm weather conditions.

Spoilage happens when these types of salads get warm sitting out on the picnic table. The best and simplest solution is to skip the creamy salads entirely. During the summer, opt for vinaigrette style dressings. These are the oil and vinegar type of dressing which are normally whisked together with other seasonings and ingredients that do not need constant refrigeration.  When creating your pasta salad to serve at a picnic, just keep this simple tip in mind:  if you wouldn't leave a particular ingredient on your kitchen counter, don't put it in your salad.

Even salads made with all spoil-resistant foods still need to be kept as cold as possible.  When transporting the salad, keep it in an insulated cooler with ice.  When you put the salad on the table, set it in a larger bowl or tray filled with ice, and keep the entire set-up covered with aluminum foil to hold in the cold.  With these few safety precautions, your salad will be safe to eat.  And with all your creativity, your salad will also be fun to eat.

During the warm summer months, as you are trying to think of something to bring to the picnic, consider a delicious pasta salad. Have fun with creative ideas, use fresh ingredients, and keep safety in  mind. With these three tips, you'll be able to enjoy a different fun pasta salad at every picnic!

Recipe: Sweet Creamy Broccoli Bacon Salad

This tasty recipe combines the nutritional benefits of raw broccoli with sweet raisins and nutty sunflower seeds for extra nutrients and energy. Add crispy bacon, and tangy apple cider vinegar and you have a flavor combination that will tantalize your tastebuds too!

Sweet Creamy Broccoli Bacon Salad

(Photo credit: Wikipedia)

Ingredients:

2 lbs. fresh broccoli, cut into small florets
8 slices bacon, diced, fried crisp, and drained
1 small sweet onion, chopped fine
1 cup golden raisins
1 cup sunflower seeds
1 cup mayonnaise
1/4 cup white sugar
2 Tbsp apple cider vinegar

Directions:

• Toss together in a large bowl the first 5 ingredients.
• In separate bowl, whisk together the mayonnaise, sugar, and vinegar.
• Add dressing to salad and toss gently to combine.
• Taste for salt, and adjust seasoning.
• Cover lightly with plastic wrap and chill for at least several hours to let flavors combine (best if chilled overnight).

Recipe: Grapefruit Viniagrette Quinoa Salad With Grilled Salmon

The delicate, sweet tangy-ness of grapefruit lends itself well to being paired with fish, and this recipe is no exception. A slightly more complex recipe, this tasty salad is packed with flavor - from scallions to cilantro to chile peppers and ginger, accented with grapefruit-infused oil, every bite is a taste sensation! Pairs well with shrimp or meaty fish like salmon, but if you don't care for fish, you could also try it with chicken breasts.

Grapefruit Viniagrette Quinoa Salad With Grilled Salmon
(Serves 4.)

Ingredients:

1 medium-size grapefruit
1/4 cup olive oil
8 slices fresh ginger
3/4 cup quinoa
1 1/2 cups water
1/2 tsp kosher salt
1 tbsp white wine vinegar
2 tsp honey
1 small minced chile pepper (jalapeno or serrano)
2 minced scallions
2 tbsp chopped fresh cilantro
2 large salmon steaks, cut in bite-size cubes
Skewers, for grilling
Ground black pepper, to taste

Directions:

• Use a vegetable peeler and carefully peel curls of the grapefruit rind off, being careful to avoid getting any of the bitter white pith.
• Heat grapefruit peel, olive oil, and ginger about 2 minutes in a small saucepan over medium heat. When oil starts to bubble, remove from heat. Set aside and let sit for 30 minutes, then strain and reserve the oil, discarding the grapefruit peelings.
• Meanwhile, bring quinoa, water, and 1/2 tsp salt, to a boil in a medium saucepan, reduce heat, cover and simmer for fifteen minutes, or until quinoa is light and fluffy and has absorbed the water. Remove from heat and fluff with a fork, then transfer to a large bowl; set aside.
• Remove entire peeling now from grapefruit and separate segments over a bowl to reserve juice; set grapefruit sections aside.
• Take 3 tablespoons of reserved grapefruit juice and whisk together with vinegar and honey in a separate bowl, then add salt and whisk again.
• To this mixture, slowly whisk in 3 tablespoons of the grapefruit-infused olive oil; start slowly, whisking constantly. Season with ground black pepper to taste.
• Pour this dressing into the quinoa and toss gently, then add the chile peppers, scallions, and cilantro. Set aside.
• Preheat a grill to high heat. 
• Thread salmon cubes onto skewers, brush with remaining grapefruit-infused oil, then season with salt and pepper to taste. 
• Grill salmon skewers about three minutes, turning as each side browns.
• Toss grapefruit segments into the quinoa salad and serve with salmon kebobs, or remove salmon from skewers and add to salad.

Recipe: Asian Snow Pea Garden Salad

Peas are the perfect spring garden salad ingredient! Quick to mature and fast-growers in the cooler weather, snow peas make an excellent addition to your gourmet garden salad. This one adds the Asian flavors of sesame oil, ginger, and soy sauce for an oriental taste which goes great with the fresh, crunchy veggies - mmmm...my mouth is watering just thinking about it!

Asian Snow Pea Garden Salad
(Serves 4.)

Ingredients:

1 lb fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red bell peppers, cut into very thin strips
1/2 cup sliced water chestnuts, drained
2 tsp sesame oil
1 Tbsp minced fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp oyster sauce (optional, may substitute with 1 Tbsp more soy sauce)
salt to taste
Sesame seeds for garnish

Instructions:

• Fill a large bowl with ice and water and set in sink.
• Fill a large pot with water and bring to a rapid boil.
• Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
• Put blanched peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool. 

 To prepare dressing:

•  Put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes. 
• Stir in the garlic and red pepper flakes and cook an additional 1 minute.
• Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired.  Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.

• Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
• Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.

Recipe: Garden Slaw With Tender Broccoli Flowers

This tasty and unique fresh salad is a great way to use up some of those broccoli plants that may start to bolt (go to flower) in the late spring.  Zesty mustard, honey, and yogurt add a kick to the mildly sweet crunch of broccoli in this new twist on the traditional slaw salad.

Garden Slaw With Tender Broccoli Flowers
(Serves 4-6.)

Broccoli buds. (Photo credit: Chiot's Run)

Ingredients:

1/4 cup sliced raw almonds, toasted
1 bunch mature broccoli stems (may substitute cabbage slaw)
2 carrots, peeled
3 Tbsp light olive oil
3 Tbsp rice vinegar
3 Tbsp honey
3 Tbsp Greek yogurt
1 1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh black pepper
fresh broccoli flowers for garnish (fresh, cleaned, and stamen or pistil removed)

Directions:

• Start by toasting the almonds: put them in a small skillet, without oil, over medium heat and shake until almonds start to get golden brown. Remove and set aside.
• Make slaw by peeling the tough skin off the broccoli stems, then using the peeler, make curls out of the tender insides of the broccoli stems. Put in bowl.
• Use the peeler to make curly slaw out of carrots, add to bowl.
• Make dressing by whisking together the remaining ingredients until smooth; then pour the dressing over the slaw.
• Add the toasted almonds, tossing to combine.
• Let stand for 30 minutes, tossing several times.
• To serve, spoon portions onto individual salad plates. Top with fresh cleaned broccoli flowers for garnish and flavor.

Edible Spring Blossoms from Unexpected Places

It's springtime, which means the start of one of my favorite seasons - salad season! While early spring may not offer as many options, this just means it's time to use your creativity in the kitchen. When looking for ways to turn an ordinary salad into a gourmet treat, many people have turned to edible flowers.  But, you don't have to make a beeline for your flower garden to find spring flowers for your salad.  Instead, you may want to take a second look at your vegetable garden, herb garden, and even your lawn.  Perhaps the blossoms you see there are more than just pretty - maybe they are delicious, too!

Edible Blooms in the Vegetable Patch

The Art of Salad (Photo credit: Chiot's Run)

Yes, many edible flowers are not actually found in your flower garden, but are actually staring right at you from the vegetable garden.  Some of these 'edible blooms' you actually know quite well, even if you haven't thought of them as the flowering part of your vegetables. The cool weather crops, broccoli and cauliflower, are both actually flowers, just as the artichoke is also the flower of the plant.

Not only are you eating a flower when you eat a head of cauliflower or broccoli, but you can also allow the flower to flower, so to speak, and enjoy that treat as well.  The pretty yellow flower of the broccoli can be picked, cleaned, and enjoyed sprinkled on top of a bed of lettuce tossed in a light vinaigrette. Watch for the flowering shoots on cauliflower and artichokes, too, and experiment with the flavors to create a gourmet salad that is both delicious and colorful.

Some of our favorite vegetables sport lovely blossoms that we watch disappear as the vegetable forms.  Zucchini, for instance, although a later season vegetable, has a brilliant yellow blossom that is absolutely beautiful to look at.  Other squash varieties share this gift, as well. But, squash blossoms have a surprise in store for us; they are also delicious! 

There are a number of ways to prepare squash blossoms, but one favorite is to pick the blossoms when they are still small and closed, then wash and prepare by dipping in a light batter and frying quickly in a hot skillet.  This makes a delicious somewhat sweet surprise on top of a mixed green or fresh spinach salad. Another favorite is to scatter the blossoms raw around the plate. No matter what, squash blossoms will turn any salad into a gourmet salad.

Herbs Doing Double Duty

We all know that fresh herbs add a gourmet touch to any salad.  But did you know that many herbs have edible blooms as well as the foliage we're familiar with?  Thyme, for instance, is a very fragrant and versatile herb, but when you harvest the flower, you'll find a secret ingredient for a gourmet salad, or even a tasty sauce or dressing.

Borage, an annual herb the leaves and flowers of which are used in cookery. The seeds are a source of oil rich in gamma-linolenic acid. (Photo credit: Wikipedia)

If you plant basil, fennel, and cilantro, you may want to gather the flowers as well as the herb greens.  Go ahead and experiment in your favorite salads and other dishes.  A less known, but certainly valuable herb, is borage. This prolific herb will have you thinking you smell a fresh cucumber - making a great addition to a salad, and the flowers borage produces are just as tasty as they are pretty.

With a patch of dill you'll have plenty to experiment with.  Harvest the yellow tops as they appear, but before you see the seeds form. Sprinkle on your green salad or use in a creamy yogurt dressing.  Dill is the perfect flowering herb to add freshness to any salad.

Unexpected delights can be found when you allow an onion or garlic bulb to blossom. Designate a little patch of these plants to flower, and enjoy a delicious surprise in your salad.  Instead of clipping your chives down to the ground, allow the pretty blue flowers to just open, then cut them immediately and serve on top of a spinach salad for a real gourmet look and taste.

A Weed by Any Other Name

You may want to pay attention the next time you're mowing your lawn, too. Those dandelions you've been cursing could be your next tasty gourmet salad. This weed is actually an herb with edible flowers and greens. Pick the flowers while they are still closed buds for a sweet taste similar to honey. Once the flower opens, it will be bitter. Aside from the buds, the dandelion greens make a wonderful salad, but again, pick them while they are very young and small. Who knew that pesky little weed could be so tasty and elegant! (Be sure not to eat dandelions from lawns treated with chemicals.)

Clover is another tasty treat that may be hidden away in your lawn. You may have seen either red clover or white clover growing among the grass.  Some regions produce an edible clover that produces both a leaf and stem to enjoy as well as a small flower. When identifying clover to eat, be sure to check your region's type of clover before you proceed.

Now that you know just how many options there are for finding gourmet ingredients right in your own vegetable garden, herb garden, and even your lawn, maybe it's time to take a closer look.  Those buds and blossoms that are so pretty may also provide you with some gourmet salads.  The general rule is if you can eat the plant, you can usually eat the blossom.  However, not all vegetables, herbs, or weeds produce a blossom that's edible, or tasty, or that should even be eaten, for that matter.  Before you bite in, do a bit of local research. Then you can enjoy the brilliance that these blossoms can add to your gourmet spring and summer salads.

Recipe: Roasted Beets In Rosemary Dijon Dressing

If you've never tried beets, or just don't know how to cook them, you're in for a treat!  This time of year, beets are one of my favorite local veggies - sweet little garnet gems which can dress up a salad, add color to a stir-fry, or deliver sugary goodness when baked until soft and shriveling. I get plenty of them in my CSA this time of year, so this recipe offers yet another welcome way to prepare these tasty treats.

Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)

Ingredients:

Beets! (Photo credit: Jim Carson)

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Directions:

• Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
• Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
• Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
• Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
• Now that you can handle the beets, rub them with paper towels to remove the skins.
• Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
• Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
• Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.