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.

Low-Carb Recipe: Marinated Mixed-Up California Salad

Obviously most salads are low-carb, at least if you leave off the croutons and sugary dressings. Most store-bought dressings contain added sugar; making your own dressing is not only super easy, but also much more delicious - and way cheaper! This unique and tasty salad combines salty and sweet flavors that will give your taste buds a treat! You can eat it on its own, or serve over a bed of salad greens.

Marinated Mixed-Up California Salad
(Serves 4.)

Ingredients:

3 nectarines, chopped
4 oz fresh mushrooms, quartered
1 cup grape tomatoes, halved
1/3 cup chopped green onions
3 oz. sliced black olives, drained
1 can or jar (8 oz.) artichoke hearts, drained, liquid reserved
2 Tbsp olive oil
1 lemon, juiced
1/2 tsp dried thyme (or 1/2 Tbsp fresh thyme)

Directions:

• In a large bowl, put the nectarines, mushrooms, tomatoes, onions, olives, and artichokes.
• In a separate bowl, pour the reserved liquid from artichokes, add the olive oil, lemon juice, and thyme, and whisk together until well blended.
• Pour this dressing immediately over the salad ingredients, toss together, then put in refrigerator for 2 to 4 hours to marinate well; stir a couple times during this time.

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.

Recipe: Simply Elegant Grilled Squash Salad

This one is as simple as it is tasty. Grilling brings out the natural sweetness of the squash, and a few fresh herbs and some good quality oil and vinegar are all you need to create a gourmet salad that's perfect for summer. Top it off with a sprinkling of Parmesan cheese, and you've got a dish that will please the most sophisticated of palates with ease - and it's a great way to use up all that extra summer squash!

Simply Elegant Grilled Squash Salad
(Serves 4-6.)

Ingredients:

4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise
4 medium yellow summer squash, trimmed, halved lengthwise
5 Tbsp olive oil, divided
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 Tbsp balsamic vinegar

Directions:

• Turn grill on or get charcoal set to medium heat.
• Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.
• When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.
• Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.
• Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil;  toss gently until coated nicely.
• Taste and add salt and pepper if desired.  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.

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.

Recipe - Arugula Salad With Maple Roasted Butternut Squash

This gourmet fall salad combines fall favorites like butternut squash, and the cool-weather lover, arugula, with cranberries and apple and maple flavors for a truly amazing taste treat with the flavor of autumn!

Arugula Salad With Maple Roasted Butternut Squash
(Serves 4-6.)

Cucurbita moschata 'Butternut'. (Photo credit: Wikipedia)

Ingredients:

1 (1.5 to 2 lb) butternut squash
2 Tbsp light olive oil
2 Tbsp real maple syrup
1 tsp kosher salt
1/2 tsp ground black pepper
3 Tbsp dried cranberries
3/4 cup apple juice
2 Tbsp apple cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
1/2 cup light olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
4-6 ounces baby arugula, washed and dried
1/2 cup walnuts pieces, toasted
3/4 cup freshly grated Parmesan

Directions:

• Preheat the oven to 400 degrees F.
• Cut squash in half, scoop out the seeds and pulp, remove rind, and cut into 1 inch pieces.
• Place the squash on a baking sheet and sprinkle with olive oil, maple syrup, salt and teaspoon pepper and mix to coat well.
• Put in preheated oven and roast for 10 minutes, turn, and roast an additional 10 to 15 minutes or until tender and browning.
• Just before removing, sprinkle cranberries on top and put back in oven for final minutes - about 2 or 3 minutes is enough.
• Meanwhile, in a small saucepan, whisk together the apple juice, apple cider, and shallots and bring to a boil over medium heat; cook until this liquid is reduced to about 1/4 cup, for about 5 to 10 minutes.
• Remove from heat and whisk in the Dijon mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to make the vinaigrette dressing.
• To assemble, put the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and Parmesan. 
• Drizzle a little vinaigrette over the salad and toss to combine. Add more vinaigrette if desired, taste, and add more kosher salt and pepper if needed.
• Serve immediately.

Recipe - Garden Fresh Grilled Eggplant Salad

Here's a great way to use up some of that late summer/early fall bounty of peppers, tomatoes, & eggplant!  Throw in some of your fall garden harvest - fresh radishes and herbs, etc., and you've got a gourmet salad delight. Yum!

Garden Fresh Grilled Eggplant Salad

Eggplants and Peppers (Photo credit: schopie1)

Ingredients:

4 small or 3 medium eggplants
Kosher salt
extra virgin olive oil
2 large roasted red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/2 cup thinly sliced radishes
1/4 cup finely chopped fresh parsley
1/4 finely chopped fresh cilantro
3 Tbsp chopped fresh mint
2 garlic cloves, finely minced
4 Tbsp balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
4 ounces goat or feta cheese, crumbled

Directions: 

1. Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray or colander and allow to drain for 25 to 30 minutes.
2. Set grill to medium-hot. Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.
3. Place eggplant pieces in a large salad bowl, add all the vegetables, garlic, scallions, and herbs, and toss to combine.
4. Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
5. Top with the crumbled goat cheese and serve immediately.

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: Roasted Baby Beets with Greens and Grapefruit Salad

This unique salad idea will tantalize your tastebuds with the sweet earthiness of beets, countered by the tang of grapefruit. The beet greens are a mild, tasty addition full of vitamins. It's actually a pretty simple recipe, but is guaranteed to please the most gourmet palate! Plus it's absolutely packed with heart-healthy antioxidants and vitamins. This is a great way to use up some of those extra beets from your CSA!

Roasted Baby Beets with Greens and Grapefruit Salad

A bundle of organic beets from a local farm food co-op program. (Photo credit: Wikipedia)

Ingredients:

6 small-medium fresh beets with greens attached
1 medium ruby red grapefruit (and reserved juice)
1/4 cup red wine vinegar
1 medium shallot, minced very fine
1/3 cup light olive oil
1/8 tsp kosher salt
1/8 tsp ground black pepper
1 tsp fresh thyme

Directions:

• Preheat oven to 325 degrees.
• Trim greens off beets, trim any thick stalks, wash, dry, and coarsely chop fresh greens. Put in bowl and cover with plastic, refrigerate while preparing the rest of the salad.
• Scrub the beats, trim off any extra green tops or roots, then place them on a sheet of aluminum foil. Drizzle oil over beets to coat well, then fold the foil up to form a sealed packet around the beets. Place on a baking sheet and bake in the preheated oven for about 45 minutes or until fork tender. Remove and let cool until you can pull off the skins, then slice into wedges.
• While the beets are roasting, peel the grapefruit, making sure you remove all the white pithy coating.  With a sharp paring knife, remove each segment, making sure you do not include any of the skin.  Do this over a bowl so you can capture the juice. Set the segments and juice aside.
• Prepare the dressing by whisking together the reserved grapefruit juice, the red wine vinegar, and the shallots. When combined, start pouring in olive oil, whisking steadily until creamy, then continue whisking and add the salt, pepper, and thyme, whisking until just combined.
• To assemble the salad, place the cold beet greens on salad plates, top with beets, then with grapefruit segments. Drizzle the vinaigrette dressing over the top of each salad, then adjust seasoning by adding salt and pepper if desired.
• Serve immediately.

A Few Other Tasty Beet Recipes:

• Strawberry Beet Smoothie

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• Wheatless Wednesday: Roasted Beets & Sauteed Greens

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• Roasted Beets with Gorgonzola and Walnuts

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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.

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