A Black-Eyed Pea Salad that Makes a Browned-Eyed Girl Happy

My husband used to sing 'Brown-Eyed Girl' to me when we were dating. It always made me love him more--how can you not love a man that celebrates a common trait in an average woman? Black eyed peas are the only legume with a human characteristic. Makes me think they're a little special among the more common beans and peas. Maybe that's why I always felt this kinship to black-eyed peas....they're a little misunderstood. It's unfortunate, because they're quite versatile and the more I make with them, but more please I am with them! Black-eyed peas are delicious. I recently used them in a salsa and was super impressed. Will post on that sometime--but, in the meantime, try this great little side that comes together quite quickly if you have the peas cooked ahead of time.

Some fun facts about black eyed peas:

1. Eating black-eyed peas on New Year's Day is considered to bring good luck (mainly in the South)
2. Black-eyed peas are heat-loving and do well during droughts. 
3. They produce a lot of nectar and large crops can be used for honey.
4. They were introduced in the United States in the 17th century in Virginia. 
5. It is thought black-eyed peas originate from India and China but brought to West Africa by slaves.
6. They are originally named 'cowpeas'.
7. They are a key-ingredient to Hoppin' John--which is considered a staple in African-American soul food. 

(Photo courtesy of Wikipedia)

I came up with this simple, easy lunch salad one afternoon and we have loved it so much that we've made it three times so far. It's great alongside sandwiches on a Saturday or Sunday afternoon and terrific with a slice of homemade brown bread and a hunk of good cheese such as Manchego. It's even good with some feta sprinkled on top. Add more veggies, if you like! 

This deli-style salad stores well and would make a great summer side at a picnic. It would also make a great salad to eat on a weekday lunch at work. Try it! It's very healthy, very good. 

BLACK EYED PEA SALAD

Serves 4-6

• 1 (16 oz.) package frozen black-eyed peas
• 1 big bell pepper, diced (preferable red, yellow or orange)
• 3 green onions, sliced (white & green parts)
• 1 medium carrot, shredded or grated
• 1 (10 or 12 oz) package grape tomatoes, rinsed and dried
• 2 tsp. extra virgin olive oil (or more, to taste)
• 1 lemon, juiced
• Salt & pepper, to taste

Cook black-eyed peas according to package directions (should be 45 minutes or just a little over that). Cool the peas. (You can do this step a day or two in advance and store cooked peas in the fridge until you're ready to toss with the rest of the ingredients).

Gently toss the chilled peas with the vegetables and olive oil, lemon juice, and spices. Serve or return to the fridge until ready to serve. 

Store leftovers in the refrigerator--will keep for a day or two.

Teresa Giudice's 'Amazing Arugula Salad'

Well, after some more horrific episodes of my guilty pleasure (Real Housewives of New Jersey)--aka, self-esteem check, I decided to try another one of Teresa's recipes. She made it on a morning talk show in Los Angelos. For a complicated woman, this was a super fast and easy salad. And not with a lot of 'ingredientses,' as she says. It is exactly the kind of salad we would make on a given weeknight with regular lettuce and a few more vegetables. This arugula version is wonderfully basic, goes with just about any entree, and makes for a refreshing side.

Try it with roasted tilapia and a mixed wild rice medley. I love it and had to share it with you guys. I'll be making it again and again and again. Did I mention it was healthy? Thanks, Teresa. Now please go make up with your family--your fighting is stressing me out.

AMAZING ARUGULA SALAD
Adapted from Fabulicious

Makes 4 servings

• 2 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt, to taste 
• 6 ounces baby arugula, washed and dried
• 1 cup cherry or grape tomatoes, halved (I used 1 large tomato, diced)

Pour the lemon juice into a small bowl. Gradually whisk in the oil. Whisk in the Parmigiano cheese and season with salt.

Combine the arugula and tomatoes in a large bowl. Add the dressing and toss to coat. Serve immediately.

Super Succotash

My child and I have a love for lima beans. And now succotash. I recently learned that this dish came about during the Great Depression because of widely available and inexpensive ingredients. This is my version below. It makes for an awesome summer lunch. Flavorful, fresh, and resplendent with grilled meats and potatoes. Another example of how a vegetarian dish can be full of flavor. Also, it makes a great meal to pack for work.

Keep in mind that the version below is a bit fresher than traditional succotashes which saute the onions and bell pepper--feel free to do so and toss with the corn and beans if you prefer. Also, if you really want to 'kick it up a notch' (as our friend, Emeril, says)--add about 3-4 pieces of crumbled cooked bacon (we use turkey bacon). Feel free to add more butter--it really makes for a better taste with the creaminess of the lima beans and sweetness of the corn. We love this--hope you do too!

SUPER SUCCOTASH

Serves 4-6

• 1 (10 oz) package frozen lima beans
1 big red bell pepper, diced
3-4 green onions, chopped--white and green parts
• 3-4 ears of cooked corn--kernels cut off OR 2 cups of corn from either cans (drained) or cooked from frozen
• 2 Tbsp. of sesame seeds (heaping)
• 1/4-1/2 tsp. garlic powder
• 1 Tbsp. light butter (melted) or extra virgin olive oil (can use Earth Balance spread for vegans)
• Juice of half a lemon or lime (optional)
• Salt & pepper to taste (a bit heavier on the pepper)

Cook lima beans according to package directions (either on the stovetop or in the microwave). While still warm, toss the onions and bell peppers with the lima beans--this softens the 'bite' of the onion. Add the corn and sesame seeds and garlic powder. Pour the melted butter (or oil), citrus juice (if using) over the ingredients and gently mix it all together. Season with salt and pepper--taste and adjust seasonings as necessary.

Mediterrean Lentil Salad

Now that the heat is here, I like whole grain summer salads for quick meals. I found this recipe on allrecipes.com, but changed it up a bit to suit my needs--for instance, less fat, the addition of a tomato, and since I didn't have fresh parsley, I added dried parsley to the lentils cooking and then used fresh mint and basil to mix in at the end. I also liked the addition of a little bit of cheese--just a bit takes it over the top. I'm sure you can substitute the feta for Parmesan or another cheese and it will be amazing. Or, skip the cheese for a vegan meal.

This earthy salad is very delicious and filling. It would make a wonderful meal to take to work or as an addition to a picnic. The salad travels well, and if you don't use the cheese, you can leave it out for several hours without fear that it will spoil or 'go bad.' I really enjoyed it the texture of the lentils, the tartness of the lemon, and the intense flavor of the fresh herbs. It's also a great way to squeeze in some vegetables!

MEDITERRANEAN LENTIL SALAD
Adapted from www.allrecipes.com

Serves 8

• 1 cup dry brown lentils
• 1 cup diced carrots (~2.5 carrots)
• 1 cup red onion, diced (about 1 red onion)
• 1 tomato, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp. dried thyme
• 2 Tbsp. lemon juice (I used the zest too)
• 1/2 cup diced celery (about 1.5 stalks)
• *1/4 cup chopped parsley (or 1/2 tsp. dried that you can add to the lentils during cooking-see note below)
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup olive oil (I used less)
• 1/4-1/3 cup reduced fat feta, crumbled or grated (optional)

In a saucepan combine lentils, carrots, onion, tomato, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch (this was about 3-4 cups for me).

Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. (I needed to boil my lentils for about 8-10 minutes longer to get the right tenderness in the lentils)              

Drain lentils and vegetables and remove bay leaf. In a medium sized bowl, add olive oil, lemon juice, celery, parsley (or any other fresh herbs of your choice-see note below), salt and pepper to the lentils. Then add the feta, if using. Toss all the ingredients together and serve at room temperature.               

*One handful of chopped herbs--a combination of mint, basil, and parsley is particularly delicious

Summer Staple: Black Bean & Corn Salad (or Salsa)

One of my greatest buddies, Lila, posted this recipe on FB recently. She's an amazing cook. She was my college suite-mate and we used to have 'fancy dinner nights'. I miss her cooking. She recommended it from http://www.allrecipes.com/ and here is the original recipe. But, in the interest of time and availability, I had to make do today and the result was still very delicious. Thank you Lila for the recipe and I will make the original sometime soon with peppers and avocado (but with a little less oil). Below is my abbreviated, in-a-bind, version. We couldn't stop eating it--hope you all make Lila's version first!

This is the PERFECT picnic food. Also, a salad you can make a day or so ahead of time before serving. When my friend Kelly and I used to travel for business outside of Charleston (Mount Pleasant, SC), we would always have lunch at this cute place called Square Onion at I'On--a lovely little casual lunch bistro in an idealistic community where you could eat on the sidewalk and see how the other side lived. In our case, the 'other side' were the posh stay at home moms that seemed to have nannies, perfect hair in sweltering 95 degrees, and shopped as a sport. Kelly and I would arrive, hurried, sweaty in our business attire, carrying some file folder that we'd try to sort out over caprese sandwiches and this delightful black bean and corn side salad and figure out who would get the coordinator to write up the adverse events and who would bribe the medical records lady with food for extra files that we realized we needed. Makes me miss you Kelly! Can't eat this salad without thinking of those times....

Hope you all will enjoy this summer staple--salty, tart, spicy, and full of flavor. A great side to sandwiches or quiche or a delicious dip with crispy tortilla chips.

BLACK BEAN AND CORN SALAD

Serves 4

• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 2 Roma tomatoes, diced
• 2-3 green onions, chopped (use both white and green parts)
• 1 handful of fresh cilantro, chopped (I used a cilantro 'cube' from Trader Joe's)
• 1 clove garlic, minced
• 1 lime, juiced
• 1 Tbsp. olive oil
• 1/2 tsp. ground cumin
• 1/8 tsp. chili powder
• 1/8 tsp. cayenne pepper
• Salt & pepper, to taste

Toss all ingredients together and serve as a side dish or with chips as a salsa. Taste for seasonings. You can serve the salad either cold or at room temperature.

Store leftovers, covered, in the refrigerator.

Steak House Spinach Salad

Oh, this is such a good salad! This steak house style salad would make an excellent side to grilled steaks and twice-baked potatoes. Or, a great lunch salad--just toss your dressing at the last minute. We really enjoyed it with the lightened buttermilk dressing recipe from the previous post. Feel free to use beets or tomatoes interchangeably.

STEAK HOUSE SPINACH SALAD

Makes 2 entree sized salads or 4 smaller side salads

• 8 cups baby spinach, rinsed and dried
• 1 cup shredded carrot (1-2 carrots-depending on size of carrot)
• 1 cup (~8 oz) grape tomatoes, halved--or 1 cup diced regular tomatoes (~1 tomato) OR chopped beets (from a can is fine)
• 2 hard boiled eggs, chopped
• 3-4 Tbsp. sunflower seeds
• 1/4 cup blue cheese crumbles
• Dressing of your choice--we prefer the buttermilk ranch featured in previous post 

Gently toss all your salad ingredients together with the dressing of your choice.

Alternate Dressing--whisk all ingredients together and pour over salad: 

• Juice of one lemon
• 1 garlic clove, crushed
• 1/4 cup (or less) olive oil
• Salt & pepper, to taste

Arugula, Pear, and Parmesan Salad

It suddenly occurred to me to throw some pears in a salad last night. We were having a savory cheese pie (don't ask for the recipe--my mom brought it down from Chicago and it was hand made by some Polish bakers) and it just screamed for something crisp alongside. Inspired by the The Cook's Encyclopedia of Vegetarian Cooking recipe, the salad below was the result. It was simply divine--another one of those cases where a handful of simple, good-quality, ingredients is all you need for stand-out food.

The crispness of the pear and lemon flavors really balanced out the slight peppery taste of the arugula with the mellowness of the Parmesan. Using coarse salt seems to really make the flavors pop even more. The proportions in the original recipe were off to me, so I've adapted it. If you don't have the nut oils (which are wonderful!--but quite a bit more expensive & should be stored in the fridge as they can go rancid), feel free to use extra virgin olive oil. This would be a really impressive and easy bistro-style salad for a weekend lunch with soup or quiche. I hope you'll try it!

ARUGULA, PEAR, & PARMESAN SALAD

Serves 4

• *5 oz. fresh arugula (washed & dried)
• 2 pears, original recipe calls for Bartlett, I preferred Bosc (brown skin, slightly crisper & more tart)
• 3 oz. FRESHLY grated Parmesan (if you can grate big long pieces off of a chunk, even better!)
• Juice of one lemon, freshly squeezed
• 1/3 cup walnuts, slightly toasted
• 2-3 Tbsp. hazelnut, almond, or walnut oil
• Sea salt & freshly groun pepper, to taste

Microwave the walnuts for about a minute or so until they are JUST toasted. It really brings out their flavor. Or, you can toast them lightly in a frying pan (with no extra oil) over medium heat for a couple minutes--being careful not to burn them!

Core the pears and slice (thick is asked for in original--I prefer thinner slices)--no need to peel. Moisten with lemon juice to keep the flesh white.

Combine the nut oil and remaning lemon juice with the pears. Add the arugula leaves and Parmesan and toss. Season with freshly ground pepper and sea salt and toss once again.

Turn the salad out onto four small plates with more shavings of Parmesan cheese, if desired.

Serve this salad with good bread.

*You can find arugula at most grocery stores these days--it's prepackaged in a plastic container near the different kinds of salads or spinach that are also prepackaged (near refrigerated salad dressings).

(By the way, it is nearly impossible for me to get good food pictures if taken at night. Anyone have any tips on how to them better?)

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

Now that we have weather back in the 70s, it's time to plant some herbs! When I saw fresh mint and basil at the grocery store, I was inspired to make this wonderful orzo salad again--a simple lunch or side dish that is great side to grilled meats/burgers. This is the perfect salad to take to potlucks or serve at picnics (since you can safely leave it at room temperature). Even kids like it! I used to take it to the office with me when I worked outside of the home--it's a great meal for the office. The flavors sit and the salad is even better the next day!

A few things I have learned in making this INCREDIBLY DELICIOUS salad:

• Try adding the vinaigrette at the point where the pasta is hot to soak the flavors up better
• I prefer to add the tomatoes right before serving to keep them from getting “mushy” or watering down the salad. This salad can be made ahead and served at room temperature.
• If you want to take the bite out of the raw onion, try adding the onion to the hot pasta right away
• Feel free to substitute cannellini beans if you don't like or can't find garbanzo beans
• Feel free to substitute green onions for red onion
• You can also crumble feta on top of the salad--it's delicious
• The salad adapts well with the addition of sun dried tomatoes, roasted red peppers, and/or black olives
• The original recipe includes honey in the vinaigrette, but I don't think it needs it so I never include it. If you're in a pinch, store bought vinaigrette works fine, but the one below is really good!

ORZO WITH GARBANZO BEANS, RED ONION, BASIL & MINT
Adapted from Food Network's Giada di Laurentis

Makes 6 servings.

4 cups reduced-sodium chicken broth or water
1 ½ cups orzo (tiny pasta that looks like rice)
1 (15 oz.) can garbanzo beans (aka chickpeas), drained and rinsed
¾ cup chopped red onion
½ cup chopped fresh basil
¼ cup chopped fresh mint
¾ cup red wine vinaigrette (recipe follows)
salt & pepper, to taste
1 ½ cups teardrop or grape tomatoes, halved

Salad:
Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bit, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, herbs, and enough vinaigrette to coat; you may not need all ¾ cup. Season the salad with salt and pepper, and serve.

Viniagrette:
1/2 cup red wine vinegar
3 Tbsp. lemon juice
2 tsp. salt
Freshly ground black pepper
1 cup olive oil

In a small bowl, whisk the vinegar, lemon juice, olive oil, salt, and pepper (OR, add the ingredients in a lidded jar and shake).

Roasted Vegetable Salad

When we lived downtown, we had some fun neighbors that we became friends with and ate dinners with.... Kelly Daniel made this amazing grilled vegetable salad and I have thought of it often. Thanks for the inspiration, Kelly! Being that it's cold outside, I improvised by roasting the vegetables. I think Kelly uses eggplant, but I didn't have it on-hand--but feel free to add some to the roasted vegetables if you have eggplant. I also didn't have zucchini/squash, but the salad ended up being amazingly delicious with just red bell pepper, asparagus, and mushrooms. I'm sure that even adding potato would be delicious! If you don't have feta, you can probably use goat cheese or blue cheese.

I think you'll really love this salad. Enjoy!

Roasted Vegetable Salad

Serves 6-8

To Roast:

1 red bell pepper, cut into big pieces

1 small bundle of asparagus, washed, with tough stems removed (probably about 1/3 of the asparagus)

1 package whole mushrooms, rinsed and cut in half

1 zucchini or squash, chopped

2 red potatoes, scrubbed and cubed small (optional)

For rest of salad:
1 head of red leaf lettuce, rinsed and dried with paper towels, then torn or roughly chopped
4 oz. reduced-fat feta, crumbled

4 green onions, chopped (optional)



Dressing:

1-2 cloves garlic, minced (preferably crushed)

2-3 Tbsp. olive oil

1-2 Tbsp. red wine vinegar

1-2 Tbsp. lemon juice

Salt & pepper, to taste

Preheat the oven to 375 degrees F.

Place whatever vegetables you are using in a large mixing bowl and drizzle with some olive oil, salt, and pepper--just enough to coat them evenly.

Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for about 20 minutes--or until the vegetables are tender (I like them to still stay a bit crisp-tender so I don't cook them very long. But you can leave them in longer-just make sure to check on them). Halfway through the roasting process, stir once if you can remember to do it.

Remove the roasting pan from the oven and allow the vegetables to cool completely. This may take about 15 minutes. (You can roast the vegetables a day in advance and just store them in the fridge until you are ready to use them.)

Meanwhile, in a capped container (like a jelly jar or small tupperware), shake your dressing ingredients.

In a large bowl, toss your vegetables with your lettuce greens, the feta, green onions (if using) and your dressing.

Serve immediately.

By the way, you can leave the garlic out of the salad, but man does it make it good!

What garlic is to salad, insanity is to art. --Augustus Saint-Gaudens

Salad JUST Like At An Italian Restaurant

This salad is the perfect example of why I don't like bottled salad dressing. This one takes slightly bit more effort, but it seriously tastes as good as if you ordered it out at an Italian restaurant. I love love love this salad! The mild banana pepper rings are simply an amazing addition. This salad would be delicous with lasagna and/or garlic bread. We had it for lunch over the weekend and it may just become one of our staples. Try it on your next Italian dinner night--I guarantee your family will like it.

ITALIAN RESTAURANT SALAD
Adapted from www.thesweetslife.com

Serves 2-4 (depending on what else you are serving)

Dressing:
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper
2 cloves garlic, minced finely

Salad:
8-10 cups torn leaf & romaine lettuce
1-2 tomatoes, cut into wedges
1/2 cup grated carrots
1/2 cup mild banana pepper rings
1/4 cup black olives (Kalamata are preferred, but you can do Spanish black olives instead)
1/4 cup freshly grated Parmesan cheese
Croutons, optional

Whisk together all dressing ingredients in a small bowl. Cover until serving (don't need to refrigerate). You can even make the dressing in advance.

Toss lettuce with tomatoes, carrots, banana peppers, olives, and cheese. Add dressing and toss until well-coated. Serve immediately.

Best. Salad. Ever.

This salad is inspired from my favorite little romantic, yet humbled, Northern Italian restaurant in Charleston, South Carolina. My husband and I love to eat here when we're on vacation. We love to drink Prosecco and eat freshly baked foccacia at Al Di La. It's off the beaten path, away from the tourists, and packed night after night. Sometimes you have to sit at the bar or on oak barrels in the bar area and wave like a madman to get served.

There are SO MANY things I love to eat at this restaurant--the gnocchi, the tiramisu, the halibut with lentils....one day I got a wild hair to go talk to the chef and he was kind enough to tell me how my favorite salad is made. Unforunately, he could not give me exact measurements--but the rough proportions still allowed me to work it all out successfully. Luckily, it's not an exact science and you can make this salad at home just as good as it tastes in the restaurant. I LOOOOVE this salad and think you will too--it's one of my few deviations into 'sweet+savory=pretty good' as far as non-dessert items go. I'm just not a fan of all the fruit thrown into salads...there's a time and a place for it in my not-very-humble opinion (sorry). And most often, in my twisted world, fruit belongs in desserts...except here :)

There are a million versions online for this salad with some of these ingredients (so obviously it's a hit), but the mix of ingredients below are my favorite: simple, elegant, fresh, and SPECTACULAR. The crunch of the nuts, the peppery aspect of the arugula, the tartness of the orange, and the creaminess of the cheese...I don't like to sing...but I just might, if you served this to me. It may just be one of the things I ask for if permitted a 'last meal'....try it.

ARUGULA SALAD WITH GOAT CHEESE, WALNUTS, ORANGES, AND BEETS

Fresh arugula, rinsed, patted dry with a paper towel--baby arugula is great

Goat cheese (chevre), crumbled
Walnuts or pecans, chopped or left whole
Navel oranges, in segments (peeled and pared-without membranes)
Beets (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips OR canned beets, drained)

Dressing--Mix together equal parts of:
Extra virgin olive oil
Fresh orange juice
Balsamic vinegar
Salt & cracked pepper, to taste

Toss together the arugula, orange segments, nuts, and crumbled goat cheese with dressing (LEAVE OUT the beets unless you want your whole salad to be entirely pink). Assemble the salads by plating the dressed arugula salad on each plate and add beets on top of your salad.

Serve this salad COLD (sometimes when I get really crazy, I chill the salad plates in advance before plating this salad--I swear it makes a difference!).

Green Bean Salad with Walnuts, Fennel, & Goat Cheese

This salad has made an appearance at my Thanksgiving for a couple years now--a lighter approach to the traditional green bean casserole. I particularly like this dish for the holidays because you don't have to make room for one more thing in the oven--it can be served chilled or at room temperature. I think there is room for both types of green beans next year :)

The fennel adds a wonderful flavor and crispness to the salad. You should be able to find fennel in the produce section of your grocery store (it looks like a root with green fronds--often called 'anise').

Hope you enjoy it--even though Thanksgiving is over, this green bean salad would made a great side dish to a steak and potatoes any other night of the week for dinner.

GREAN BEAN SALAD WITH WALNUTS, FENNEL, AND GOAT CHEESE
adapted from Real Simple magazine

1 1/2 tablespoons Dijon mustard (or as we used above, whole grain or stone ground mustard)
2 tablespoons white wine vinegar (or champagne vinegar)
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled

In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.


Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.

In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. (NOTE: I like to add the goat cheese last so it doesn't get as mushed up and stays in clumps for easier eating and a more intact flavor).

Toss the salad well and serve at room temperature or chilled.


Serves 8-10 as a side dish.

My Favorite Spinach Salad (5 Ingredients) Or the Real Version from Lila

One of my dearest friends, Lila Didenko, made this for me one night at her apartment when she first moved up to Chicago. I have never forgotten it. I am not a big fan of sweet salads—especially ones that have sugar in the dressing, so the more savory, the better for me. I even check my store-bought salad dressings for sugar or high fructose corn syrup…I know, anal.

We used turkey bacon and once we made it with store-bought Italian dressing—which was still delicious if you are in a hurry. Here is the original recipe (from Gourmet Magazine, 2001). Thanks Lila!

SPINACH, BACON (TURKEY) & GOAT CHEESE SALAD WITH PECANS
Serves 6

For dressing:

3 tablespoons plus 2 teaspoons olive oil
2 tablespoons cider vinegar
Salt and pepper, to taste

For Salad:

1 (10-oz) bag baby spinach
2 oz goat cheese, crumbled
1/2 lb sliced bacon (turkey)
3/4 cup pecans
Approx. 1 cup grape tomatoes (Lila’s touch & it stuck!)

Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder (I am not sure you’ll get this much with the use of turkey bacon!!!). Crumble bacon.

Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.

Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.

Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

AN EASIER WAY:
However, I cheated and below is how I’ve made it a few times (and mainly because I wanted to cut some fat without pecans and bacon)—either way, this is good too & really my favorite spinach salad. If you want to make a meal out of it, go ahead and add the pecans and turkey bacon—get your protein in and serve with some crusty bread.
5 INGREDIENT SPINACH SALAD

Store bought light Italian Dressing, (warmed optionally)
1 (10-oz) bag baby spinach
Approx. 1 cup grape tomatoes, halved
5-6 baby portabella mushrooms rinsed, dried & sliced
2 oz goat cheese, crumbled

Gently toss ingredients together and add the crumbed goat cheese on top.

Lime & Thyme Potato Salad

It's summertime and the most popular American side dish seems to be potato salad--a terrific accompaniment to grilled foods such as burgers or shish-ka-bobs (such as we're having tonight). This is our house's version--a refreshing take on an established traditional side.

I found the original version of this recipe in a 2006 Better Homes & Gardens magazine (which I could not locate online). And, though I'm not a fan of potato salads (all that mayo and vinegar and still bland)--this one spoke to me. Feel free to play around with add-ins--I know a lot of people prefer olives or pickles in theirs. One of these days, I will try to include my mother's AMAZING Romanian (non-mayo) potato salad. There's just nothing like it.

In the meantime-this just does fine. Since first making it, I've tweaked with the recipe. I noticed that you can substitute plain, non-fat (Greek style) yogurt for the sour cream. And when using regular mayonnaise--we've really enjoyed Kraft's healthier olive oil version. Feel free to double the recipe--I usually do when entertaining because we don't just go through the effort of making potato salad just for us.

LIME AND THYME POTATO SALAD

Approximately 8 cups cooked potato cubes (new/red-skinned potatoes or gold/Yukon potatoes)
Dressing:
1/2 cup mayonnaise/Vegeneaise
¼ cup light sour cream
1/2 cup non-fat plain Greek yogurt
1 tsp. finely shredded lime peel-no skimping on this one!
Juice of one lime
1 Tbsp. snipped fresh thyme
1 tsp. each salt
1 freshly cracked black pepper

*Add-ins:
4 scallions (green onions), chopped (white and green parts)
2 celery stalk, diced or cut in half-moons
5 hard-boiled eggs, diced

In a very large bowl, whisk the dressing ingredients together. Gently add the warm potatoes over the dressing and very gently turn and toss together. Cool a couple hours.

Add the scallions, celery, and eggs (and any other optional ingredients). VERY gently toss all ingredients together. If salad seems too stiff after chilling, stir in a splash or two of milk.

Chill for several hours (or an afternoon). Salad can be made a day ahead-it actually tastes better the second day!

Serves 8-10.

*Optional:
Olives
Pickles

Grilled Sea Bass and Fingerling Potatoes with Asian Slaw and Caper Citrus Sauce

This awesome meal is adapted from Sunset magazine.

I love meals that incorporate cabbage. This is only a quasi-Asian meal. Traditional cole slaw is not something we like (due to mayo & sugar), so I came up with our own version of "slaw". It's crisp, fresh-tasting, and tart. You can add mayo if you must.

Sea Bass can be VERY expensive, but I happened to come across some at Costco for a good deal. The fingerling potatoes are a fun side dish when you consider they include purple potatoes, and the caper-citrus sauce really brings the meal together while still keeping it light. Just try not to burn the potatoes like I did.

GRILLED SEA BASS, FINGERLING POTATOES WITH ASIAN SLAW AND CAPER CITRUS SAUCE

Prepare a grill for medium heat (350° to 450°).

Coat 1½ lbs. fingerling potatoes, sliced lengthwise, with olive oil. Lay a cooling rack on half of cooking grate and spread potatoes out evenly. Grill until brown, turning, then transfer to a platter and sprinkle with ½ tsp. kosher salt and some chopped flat-leaf parsley.

Rub 4 striped bass fillets (recipe says "with skin on", but I had skinless fillets- about 2 lbs.), halved, with 1 tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Grill on oiled grate, turning once, until grill marks appear, about 5 minutes.


Meanwhile, in a bowl, combine:

2 tbsp. chopped capers
1 tsp. each fresh lemon juice and zest (I used lime juice & zest)
1/3 cup mayonnaise (I used 1 Tbsp. only)

Serve the fish with lemon/lime wedges, potatoes, caper mayonnaise and cabbage slaw (recipe below).

CABBAGE SLAW

1/3 head green cabbage, roughly chopped (avoid the hard core)

1- 1 1/2 carrots, grated

2 celery sticks, sliced in half moons

1/2 cup cooked edamame beans (optional-our child ate the ones I planned to use)

1/4 cup chopped cilantro (or roughly 1 big handful)
1/2 tsp. grated ginger (VERY optional-but good for rounding out the Asian taste)

Dressing:
1 lemon or lime, juiced
Olive oil (roughly 1-2 Tbsp.---but if you want to go traditional Asian, try peanut or sesame oil)
Salt & pepper, to taste

Gently toss all ingredients together & serve. Makes approximately 3-4 servings.