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: Island Burgers with Grilled Pineapple Salsa

Whether you're planning a beach themed picnic as we mentioned Monday, or just wanting to spice up your grilling choices this Memorial Day, these tasty burgers will hit the spot and bring a sweet and spicy taste of the islands to your plate wherever you may be spending your holiday!

Island Burgers with Grilled Pineapple Salsa

Ingredients:

2 lbs. ground beef
salt and black pepper
dash garlic salt
1 pineapple, peeled and sliced lengthwise
1 sweet red bell pepper, diced
1/8 cup pickled ginger, diced
1/8 cup soy sauce
1/8 cup rice wine vinegar
pinch salt and black pepper
hamburger buns

Directions:

• Heat grill to medium.  Brush lengths of pineapple with cooking oil and place on grill.  Cook, turning a few times, until pineapple is hot and has good grill marks.  Remove to cutting board and allow to cool.
• Cut pineapple into small pieces and put in bowl; add sweet red bell pepper, pickled ginger, soy sauce, rice wine vinegar, and salt and pepper; toss to combine, taste and adjust seasonings.  Refrigerate until burgers are ready.
• Turn grill up to high for burgers.  Form the beef into1/2 thick patties, season with salt, pepper, and dash of garlic powder.
• When grill is ready, cook burgers 3 to 4 minutes, flip, then continue grilling for 3 to 4 minutes or until done as desired.
• Serve hot burgers on hamburger buns (toasted on the grill if desired) with a large spoonful of chilled pineapple salsa.

Related Resource:

Picnics: Delicious Recipes for Outdoor Entertaining
By Sara Deseran and Jonelle Weaver

Here's a delightful 96-page hardcover with truly original recipes for exciting picnic fare that includes salads, main-dishes, sandwiches, and desserts. Over 45 recipes are shared here, including exotic recipes for Focaccia bread, salmon and shrimp, zucchini, and Chocolate-Walnut Cake. Weaver contributes twenty-four color photographs to inspire your taste buds to explore the book's possiiblities.

Recipe: Savory Vinaigrette Dressed Tubetti Veggie Salad

This fresh, zesty pasta salad is great for any spring or summer barbecue or potluck. Lots of fresh veggies, herbs, and pasta, mixed with a fresh, simple homemade dressing equals lots of flavor and color on your plate!

Savory Vinaigrette Dressed Tubetti Veggie Salad
(Serves 4-6.)

Ingredients:

1 (1 lb) pkg tubetti (or ziti, penne, or other tube-shaped pasta)
1 1/4 teaspoon salt
1 head broccoli, cut into bite size florettes
3 garlic cloves
1 Tbsp dried oregano
1 tsp Dijon mustard
3/4 cup red wine vinegar
1/2 cup olive oil
2 regular carrots, peeled and sliced into matchsticks
1 red bell pepper, cored and thinly sliced into strips
1/2 cup parsley, finely chopped
salt and pepper to taste

Directions:

• Put tubetti pasta in a large pot of boiling water, add the 1 1/4 teaspoon salt, and cook until just short of being al dente, then add broccoli and cook for a minute or two longer, just until pasta is al dente.  Drain pasta and broccoli very well through a colander and transfer to a large bowl; set aside.
• In a food processor combine the garlic, oregano, mustard, and vinegar, pulsing until just combined.
• With motor running, start gradually drizzling in oil, processing until a smooth vinaigrette dressing is formed.
• Pour this vinaigrette dressing over the drained tubetti and broccoli in the bowl and toss to coat well.
• Add the carrots, red bell pepper, and parsley, tossing gently until blended.  Taste and salt and pepper if needed.
• Serve immediately.

Related Resource:

Well Dressed: Salad Dressings
By Jeff Keys

Salads are naked without tasty dressings. This book is filled with recipes for viniagrettes and creamy dressings to enjoy on a variety of salads, including light, summer pasta salads. This collection of 75 different dressing combinations combines, not only the usual dressing ingredients, but you'll find mangos, sweet onions, green olives, capers, and many other exciting ingredients. You'll also find plenty of warm dressings, too. Create pasta salads for picnics, or any meal.

Making Your Own Healthy & Tasty Salad Dressings Is Easy!

Fresh salads and healthy lifestyles go hand in hand - and spring is the perfect time for both! After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.

Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives - all to make it all seem more fresh and "natural" - when in fact it is anything but.

(Photo credit: SliceOfChic)

Fortunately, making your own homemade salad dressing is faster and easier than you might think. Plus, you get to control how much you make at one time, so you don’t have to worry about throwing out your hard-earned money if you don’t use it all in time.

When it comes to homemade salad dressings, vinaigrettes are fast, easy and delicious choices. One general rule of thumb to keep in mind when creating your own vinaigrettes is to use 1 part vinegar (or other acidic ingredient) to 3 parts oil. In other words, if you use ¼ cup vinegar, you’ll want to use ¾ cups of oil. If you like a little more kick to your dressing (like I do), try a 2:1 ratio instead.

When choosing these key ingredients, don’t be afraid to get creative. Think beyond plain white, red or cider vinegar and give rice vinegars, aged or white balsamic, or fruit-infused varieties a try as well. Citrus juices, such as lemon, lime, orange and grapefruit, also work particularly well.

When it comes to choosing your oil, it’s hard to beat a high-quality extra virgin olive oil. However, you may want to consider other healthy alternatives, such as a more delicate grape seed oil, as well. Olive oils infused with garlic, rosemary or other herbs are also great choices.

A third ingredient you may want to add to your vinaigrette is Dijon mustard. Dijon is a popular choice because it tastes great and acts as an emulsifier, helping to bind all the other ingredients together and keeping the oil and vinegar from separating as quickly.

Beyond these three ingredients, there are countless ways you can customize your vinaigrette recipes to complement your salad ingredients. For example, you can add minced garlic, onion, shallots, fresh or dried herbs, honey, or a variety of fruit juices or zests.

Here is a basic recipe to get you started: 

Balsamic Vinaigrette Dressing (Photo credit: Chris and Jenni)

Basic Vinaigrette Dressing Recipe

3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1-2 cloves finely minced garlic
salt and pepper, to taste

Combine all ingredients in a glass bowl or container with tight-fitting lid. Mix or shake vigorously to combine thoroughly.

Starting with this basic recipe, and tweaking with different vinegars and herbs to suit your taste, I bet you can come up with dozens of yummy options to suit whatever salads are on your menu this spring and summer. Enjoy!

And be sure to check back later this week for some tasty salad recipes with fresh dressings you can make at home!

Recipe: Home-Made Gluten-Free Chicken Nuggets

Eating out is nice, and there are more and more gluten-free restaurants popping up every day, but sometimes it's nice to be able to make one of your fast-food favorites at home. Obviously one should not eat chicken nuggets every day, but if you want a healthier, homemade version that you can indulge in from time to time, you can't go wrong with this from-scratch gluten-free version - the kids will love them, and with these, you don't have to wonder what's really in them!

Chicken Nugget Knockoff - Gluten Free

Ingredients:

Chicken nuggets (Photo credit: Wikipedia)

3 large or 4 smaller chicken breasts, skin and bone removed
2 Tbsp white distilled vinegar
1 tsp garlic salt
1 cup milk
1 cup cornstarch
1/2 tsp paprika
salt and pepper to taste
peanut oil for frying

Directions:

• Cut chicken into 1 inch chunks, keeping them as uniform in size as possible so they fry up evenly.
• Put chicken pieces in a large glass bowl, add the vinegar and garlic salt and toss to coat evenly; cover with plastic food wrap and set aside for 15 minutes to marinate.
• Get out a heavy Dutch oven and fill it with enough peanut oil to have at least 3 inches in the pot; set aside.

Prepare the coating:

• Pour the milk into a shallow bowl. In another shallow bowl, mix together the cornstarch, paprika, salt, and pepper.
• Just before ready to fry, prepare the chicken:
• Dip chicken pieces first in milk, then in the cornstarch mixture and set on a rack, then continue until all pieces are coated.
• Put the Dutch oven with the oil in it over medium-high heat and heat the oil to 350 degrees. (It's best to check with a thermometer.)
• Carefully lower a few chicken nuggets at a time into the hot oil, making sure there is enough room to allow the nuggets to fry evenly - don't over crowd.
• Fry for about 5 minutes or until nicely browned all over, then remove with a slotted spoon to a paper towel covered rack to drain. Sprinkle with salt if needed while the nuggets are still warm.
• Continue frying the chicken nuggets until done, then serve warm with gluten-free dipping sauces as desired.  This is a good 'copy cat' recipe for chicken nuggets your kids would typically get out at a fast food place - only healthier, and without the "mystery" ingredients!

Recipe: Beet Horseradish Relish

This kicky condiment will add a healthful punch to whatever you eat it with. It's also a great way to use up leftover beets - a powerhouse of antioxidants, but a bit bland in the flavor department, so horseradish makes a great pairing. Tangy vinegar and onion round out the rooty flavors of this tasty and beautifully colored relish. Keep some in the fridge to spice up a sandwich or burger at a moment's notice!

Beet Horseradish Relish

Ingredients:

Grated beets. (Photo credit: Wikipedia)

2 cups finely diced cooked beets
1/2 cup sugar
1/3 cup prepared horseradish
2 Tbsp finely diced onion
1/2 cup white wine vinegar

Directions:

• Put all ingredients into a saucepan and stir together gently.
• Put over medium heat and bring to a simmer, cooking, stirring for 2 to 3 minutes.
• Remove from heat and serve warm with grilled meat or fish, or refrigerate to serve cold as a condiment with grilled sausages.

Holiday Recipe: Easy Maple-Glazed Ham

If you want a great recipe for a Christmas ham, try this simple one. Just a few unique ingredients provide a great flavor that your whole family will remember! (Try to find a naturally cured ham if you can, and make sure to use real maple syrup - none of that flavored corn syrup junk.) This makes for a great main dish for your Christmas dinner.

Easy Maple-Glazed Ham

(Photo credit: Another Pint Please...)

Ingredients:

10 pound natural hickory-smoked ham, fully cooked
3/4 c. real maple syrup
1 tsp dry mustard
1 tsp white vinegar
3 Tbsp bourbon
1 Tbsp whole cloves

Directions:

1. Preheat oven to 325 degrees.
2. Put ham cut side down in a shallow baking dish and form a tent with aluminum foil, loosely sealing.
3. Bake in preheated oven for 1 hour.
4. In a glass bowl, whisk together the maple syrup, dry mustard, white vinegar, and bourbon, and set aside.
5. When ham is done, remove from oven, take off foil, and turn ham over in the baking pan so you are looking at the fatty side.
6. With a sharp paring knife, cut shallow criss-cross pattern (like tic-tac-toe) into the fatty side, in about 1/2 to 1 inch square shapes.
7. Stick a single whole clove in the center of each square you made.
8. Whisk the glaze again, then pour evenly over the top of the fatty side of the ham, over the cloves, and put back in the oven (uncovered) for about 25 to 30 minutes or until golden brown on top.  You can ladle the glaze in the pan back over the ham once during the cooking time.
9. Remove and let stand for 10 minutes, slice and serve warm, with pan drippings poured over each slice if desired.

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: 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: 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.

Recipe: Tangy Hot Bacon Spinach Salad

Mmmm....just reading this one will make your mouth water! Tangy vinegar meets the spice of onion and pepper, contrasts with the richness of bacon, and melts into the smoothness of hard boiled eggs, under which the tender bite of fresh spinach provides the perfect foil!  For a truly healthy meal, be sure the eggs and bacon are free-range raised on pasture, and that the spinach is organic - if it's from your own garden, even better!

Tangy Hot Bacon Spinach Salad
(Serves 4.)

(Photo credit: jeffreyw)

Ingredients:

4 slices bacon, diced
1/2 cup diced onion
1/3 cup apple cider vinegar
salt and black pepper to taste
4 cups fresh baby spinach, washed and dried well
4 hard-boiled eggs, sliced
hot pepper flakes or smoked paprika for garnish

Directions: 

• In a skillet, cook bacon pieces until crisp; remove to paper towel to drain.
• In same skillet with bacon drippings, add the onion, cooking until just starting to get translucent, then add the apple cider vinegar, stirring to combine and get brown bacon bits from bottom of skillet.
• Turn heat to simmer, and cook for 5 minutes, stirring often.
• To serve, divide washed spinach between 4 salad plates, immediately drizzle hot dressing from skillet over each serving, tossing slightly.
• Sprinkle bacon pieces over each serving evenly, and finally arrange the egg slices evenly over the top. If desired, sprinkle a few hot pepper flakes over each salad or a sprinkle of smoked paprika.

Recipe: Mixed Greens And Sardine Salad with Tarragon Vinaigrette

This healthy salad packs a punch of flavor and antioxidants, with mixed greens and fresh vegetables, paired with healthy fats from eggs and sardines, it will help keep both your body and your taste buds satisfied! Use fresh organic ingredients and eggs from pastured poultry for best health benefits.

Mixed Greens And Sardine Salad with Tarragon Vinaigrette Dressing

 (Photo credit: Elle-Epp)

Ingredients: 

2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 tsp coarse ground mustard
1/4 tsp dried tarragon
pinch of salt and black pepper
1 garlic clove, left whole (removed later)
1/2 bunch asparagus, ends trimmed
2 large hard boiled organic eggs (from pastured hens), peeled and sliced
5 cups mixed salad greens
1 pint grape tomatoes, cut in half
1 can (4 oz) sardines, drained
1 Tbsp sliced black olives

Directions:

1. Prepare dressing first by putting vinegar, oil, mustard, tarragon, salt and pepper in a small bowl and whisking until smooth and frothy. Add the garlic clove, stir, then set aside. (The garlic clove will be removed later before serving.)
2. In a skillet, put about 1 inch of water over medium heat and bring to a boil.  Add the asparagus spears, stirring and cooking for just 2 to 3 minutes or until just blanched; then drain in colander and place under cold running water until cooled, then set on paper towel covered plate or colander to dry.
3. Divide salad greens between 2 plates and create salad by arranging the eggs, asparagus, tomatoes, sardines, and olives on top of the greens. 
4. Remove the garlic from the dressing, Whisk again gently and drizzle over the salads.

Recipe - Asparagus Salad With Cucumbers & Fresh Herbs

Here's a healthy and elegant salad which will suit the most gourmet occasion, but is quick and easy to prepare. Combining the flavors of spring and early summer, with the tang of fresh herbs, lemon juice, and mustard, it's also low in fat, and high in flavor and fresh healthy ingredients. Try this one at your next event or special company dinner, and be prepared to wow the diners!

Asparagus Salad With Cucumbers & Fresh Herbs

Ingredients:

Cucumbers (specifically, Gherkins) gathered for pickling. (Photo credit: Wikipedia)

3 lbs freshly picked asparagus, trimmed
1 bunch green onions
3 cups fresh small cucumbers (pickling or gherkin sized), scrubbed clean
1 Tbsp fresh parsley
1 Tbsp fresh chervil
1 Tbsp fresh chives
1 Tbsp fresh mint
2 tsp fresh tarragon

Dressing: 
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup light olive oil

Directions:

• Fill a large pot with water and salt and bring to a rapid boil.
• Meanwhile, prepare an ice bath in a large bowl with ice and water and set in sink.
• When water boils, quickly cook asparagus until just crisp-tender, only about 1 to 2 minutes. Remove and quickly put in ice bath to cool and stop cooking. Drain well and set aside.
• Chop green onions and put in large bowl.
• Scrub cucumbers, trim ends, cut lengthwise, then slice thin and add to bowl with onions.
• Add all the fresh herbs to the bowl and mix together well; keep cool.
• Make dressing by whisking together the lemon juice, red wine vinegar, mustard, salt, and black pepper, then slowly start streaming in oil, whisking steadily, until dressing is creamy.
• Pour dressing into onion cucumber bowl and toss to combine.
• Arrange the asparagus on salad plates and spoon the dressed onion cucumber mixture over the top.  
• Taste and salt if desired.

More Healthy Cooking Recipes:
   

Recipe - Baked Salmon With Balsamic Reduction

Here is a delicious, and easy recipe for fresh salmon. One of the great things about fish is that it's generally really fast and easy to cook, plus it's really good for you! This tasty recipe doesn't take long at all, and only requires a few simple ingredients, so it's great for novice cooks - or just those in a hurry!

Image via WikipediaBaked Salmon With Balsamic Reduction
(Serves 4.)

Ingredients:

4 salmon fillets
1 cup balsamic vinegar
2 tsp olive oil
1 tsp fresh squeezed lime juice
Salt and pepper to taste

Directions:

• Heat oven to 450 degrees.
• Evenly season salmon, both sides, with salt and pepper and put in baking dish.
• Bake in preheated oven, uncovered, about 10 to 15 minutes.  Salmon should be solid color throughout.
• As fish is cooking, take out a small saucepan and pour balsamic vinegar in. Place saucepan over medium-high heat and cook, stirring frequently until liquid reduces by about a third.  This should take about 10 minutes.  The more it reduces, the thicker and sweeter it will get.*
• Remove the saucepan from the heat when it is reduced and add the oil, whisking as you add, then add the lime juice, and continue whisking until color gets lighter.  Taste and add salt and pepper if desired.
• Spoon the balsamic reduction sauce over the salmon when it comes out of the oven.  Serve salmon while still warm.

Image via Wikipedia* This is a great way to get a sweet and savory glaze for salmon without adding any brown sugar, honey, maple syrup, or other sugary ingredient.  Use a good balsamic vinegar and be sure to check the label.  Most good ones will have very limited sugars and carbs.

Salmon is considered a powerhouse of nutrients.  The trick in most diets is finding ways to serve salmon with sauces and glazes that fit a healthy diet - like this one.