Special, Yet Simple Summer Salads

     Jenn lives in what most people would call an "upscale" suburb community while Caroline lives in a big city, but both have discovered farmer's markets this summer. There is only one in Jenn's  little town, but it's a good one.  It has fun breakfast options like walking waffles and breakfast crepes that people munch on while they walk around and look at the local produce.  Caroline has her choice of many different locations and she and her friends get there more on the lunch end of the market times. Both girls have been experimenting with all the veggies they bring home; Caroline even made pickles with some little cucumbers she bought!  I have also been having been having a lot of fun experimenting with all the wonderful produce summer has to offer. The "caprese" salad posted here developed when I discovered how good balsamic vinegar is on watermelon!  The gazpacho salad is cool and refreshing - it's yummy like the soup it's named after and makes an impressive salad for company.  The last salad in this post is our neighbor and friend John's invention.  It tastes great either still warm or room temperature.

Watermelon "Caprese" Salad 

Ingredients for each serving:

Seedless watermelon

Handful of arugula leaves

Fresh mozzarella cheese slice

Several fresh basil leaves, chopped

A few green grapes, sliced in half

A drizzle of olive oil

A drizzle of balsamic vinegar

Directions:

For each serving desired, cut out a watermelon round by using the open end of a glass like a "cookie cutter".  Place a handful of arugula on each individual serving plate. Place the watermelon round on top of the arugula. Place a cheese slice on top of the watermelon. Sprinkle the basil over the cheese and place some of the grape halves on top of the basil. Drizzle with a bit of olive oil and balsamic vinegar before serving.

Gazpacho Salad

 

Ingredients for Four Servings:

For Salad:

1 (5 oz,) carton of cherry tomatoes

1/2 large cucumber

1/2 large green bell pepper

2 tablespoons chopped white or yellow onion

For Dressing:

1 large tomato

1 tablespoon chopped white or yellow onion

1 clove garlic, put through press

2 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Cut each cherry tomato in half and place in a bowl along with the onion, diced  green pepper and seeded and diced cucumber.  Place the tomato, 1 tablespoon diced onion, garlic, oil, vinegar, salt, and pepper in a blender or food processor.  Liquefy until well blended. Pour 1/2 cup of the dressing over the vegetables in the bowl.  Reserve the rest of the dressing to drizzle on top of each serving. 

John's Salad

Ingredients for Four Servings:

1 large white or yellow onion

1 large red bell pepper

1 large avocado

1/4 cup fresh cilantro leaves

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Peel and slice the onion. Slice the pepper into strips.  Place the onion and pepper in a skillet along with the olive oil.  Over medium heat, sauté the vegetables are tender and soft, but not mushy.  Meanwhile, peel and chop the avocado.  Roughly chop the cilantro leaves.  When the onion and pepper are ready, toss in the avocado, cilantro, salt and pepper.  Serve immediately.

 

Grilled Flank Steak with Ginger Lime Coleslaw

     Our little lake cabin has been in our family for over 50 years.  Now my sister, brother, and I share, maintain, and try to visit it as much as we can.  It's on a breathtakingly beautiful lake in upper Michigan and there is truly nothing better than being "at the lake".  Over the years we have seen the nearby cottages change hands a few times, but for the most part we have had the same neighbors for quite a while.  The "Dad" of us all is Terry who organizes at least one gathering  each year where everyone pitches in and brings something yummy to share.  Tables are set up right next to the lake, and it's a great opportunity for everyone to catch up.  

Caroline, enjoying a game of Ladders at the lake gathering

     I always love hearing what Terri's and Melanie's kids are doing since they are about the same age as my girls.  This year we were lucky enough to be there when everyone got together.  Ann, Terry's wife, grilled chicken and made great baked calico beans.  Julie and Lyle supplied brats and other delicious sides. Everyone brought terrific dishes but the hit of the night was Sue's Chipotle Cilantro Slaw from Southern Living Magazine.  It was the inspiration for the Ginger Lime Coleslaw in this post.  The spicy heat in the coleslaw goes really well with the flank steak that has been marinated in a healthy mixture (no oil) of pineapple juice, soy sauce, and spices.  Enjoy!

For the Flank Steak

     Ingredients for the Flank Steak Marinade

1/2 cup pineapple juice

2 tablespoons soy sauce

2 cloves minced garlic or 1/2 teaspoon garlic powder

2 tablespoons sliced green onions

1 teaspoon dried ginger or 1 tablespoon fresh grated ginger

Directions:

Combine the ingredients and marinate the flank steak for 10 minutes room temperature or up to 24 hours in the refrigerator.  Grill over medium heat for 5 to 10 minutes per side according to desired doneness.

For Coleslaw:

Ingredients:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup matchstick or shredded carrot

1/4 cup sliced green onions

1/4 cup chopped cilantro

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

1/4 cup lime juice

1 1/2 teaspoons grated fresh ginger

1 teaspoon Sriracha Hot Sauce

1/4 teaspoon salt

Directions

Combine the cabbages, carrots, onions, cilantro, and ginger in a bowl.  Whisk together the mayonnaise, yogurt, lime juice, ginger, hot sauce, and salt. Pour the dressing over the slaw mixture and toss to coat.

 

Grilled Peach Salad with Herbed Goat Cheese

     This past Fourth of July, Roy and I were lucky enough to be able to spend it at the lake. We were happy that Caroline and her boyfriend Adam were there with us and glad that Jennifer had worked out a way to join us. However, it started out to be an unusual type of day. When we woke up, the sky was overcast and gray with the threat of rain. Adding to that minor disappointment (the lake is still beautiful, whatever the weather is), was a phone call from Jenn saying she had gotten a flat tire on her way up to join us. The morning was spent watching the sky and talking with Jenn about the how her rental car didn't have a spare and the steps she and her travel companion were going to take to get back on the road. Thankfully, the sun came out about noon, but Jenn didn't resume her trip until three o'clock. Our point of rendezvous was Traverse City and Jenn's ETA was about 7 p.m. We were planning to see the fireworks there that night, so we packed some sandwiches and hopped in the car. We also wanted to see the parade that started at 6:30. And - the National Cherry Festival was also going on. When we drove into town, there were people everywhere!  We found a space to park and made our way through the crowd to a spot to watch the parade. It happened to be right by one of those olive oil/flavored vinegar places that tourist towns seem to have. Of course I went crazy and bought lots of wonderful stuff such as peach balsamic vinegar and basil olive oil.  Just as I was checking out, Jenn texted me that she was trying to locate us, and I went to find her with all my purchases in my arms.  The grilled peach salad in this post is a result of playing around with my impulse buys, but any vinegar or olive oil could be substituted.

Grilled Peach Salad with Herbed Goat Cheese

 

Ingredients:

4 ripe peaches

1 tablespoon olive oil (I used basil infused)

1 large package of salad greens

1/4 cup chopped fresh basil

3 green onions, sliced

1/2 cup cherry tomatoes

4 ounces goat cheese

1 teaspoon finely chopped basil

1/2 teaspoon finely chopped thyme

1 fresh baguette, sliced and toasted

1/2 cup olive oil

1/4 cup any white vinegar (I used peach infused white balsamic vinegar)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Optional: 3 to 4 chicken breasts grilled and sliced

 

Directions:

Cut the peaches in half and remove the pit. Brush each side with the one tablespoon of the olive oil and grill over medium heat  for about 10 minutes per side to achieve nice grill marks.

While the peaches are grilling, combine the lettuce, 1/4 cup basil, and green onions. Place the greens mixture on a serving platter or on individual plates.  When the peaches are done, cool slightly, slice and add to greens. Slice the cherry tomatoes in half and place them on top.  If using, add the grilled and sliced chicken.

Combine the goat cheese with the 1 teaspoon basil and 1/2 teaspoon thyme.

The herbed goat cheese is great served to the side with the toasted baguette slices or even sprinkled on top of the salad.  It is especially yummy spread on a toasted baguette slice and topped with a grilled peach slice.  Drizzle a little balsamic over that, and it's heaven!

For the dressing combine the 1/2 cup olive oil, vinegar, salt, pepper, and garlic powder.



Grilled Eggplant Caprese

  Eggplant is one of my daughter Jennifer's favorite vegetables. The other day I was trying to think of different things I could do with it and this recipe - which I had almost forgotten about - popped in my mind. I first found it on the Better Homes and Garden website, but tweaked it a bit. The cheese could easily be left out to make this dish dairy free - and while it couldn't really called a caprese salad anymore - it would still be delicious!

To grill eggplant: cut off ends, slice 1/2 inch thick, brush eash side lightly with olive oil, and sprinkle with salt. Place directly on grate over medium heat. Grill about 5 to 7 minutes per side until their are nice grill marks and the eggplant has a brown exterior but is soft inside.

   Eggplant Caprese Salad 

1 cup boiling water

1/4 cup dried tomatoes (not oil packed)

1 medium eggplant

1 to 2 tablespoons olive oil

                                                               Scant teaspoon salt                                                                   

Scant 1/2 teaspoon pepper

1/3 cup coarsely chopped fresh basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

3 to 4 fresh medium sized tomatoes, sliced

1 to 2 large balls (16 oz,) of fresh mozzarella cheese

A few fresh basil leaves for garnishing

Place the dried tomatoes in a bowl and pour the boiling water over them.  Set them aside and let them sit for at least 20 minutes.

Cut the eggplant into half inch slices.  Brush each side with olive oil and sprinkle with the salt and pepper.

Place the eggplant slices on a grill over medium heat.  Cook about 5 minutes on each side until the eggplant has nice grill marks and is brown but not burnt.

After the 20 minute soak, drain the dried tomatoes, dice them up, and place them in a food processor along with the basil, 1/4 cup olive oil, and vinegar.  Blend until finely chopped.

Slice the mozzarella into slices.  On a platter, alternate and arrange the mozzarella, tomato, and eggplant slices. Spoon the dried tomato mixture on top and garnish with the fresh basil leaves.

A Little Bit of Grilling - Chicken Kabobs

     Although I "retired" from teaching last year, about 10 weeks ago I found myself back at it - filling in for a friend who was unable to complete the year due to some physical problems.  The good thing about it is I am back at my old school, so I know the staff and students.  The bad thing is that teaching takes all day and is exhausting!  I have gotten involved with lots of fun volunteer stuff and I have still been trying to do that as well - which sure doesn't leave much time for cooking and blogging.  One fun thing I do is write for a local magazine.  I've been working on a story about grilling which will run in July.  I "interviewed" one of my coworkers for the story and he shared his secret for turning out juicy, yummy chicken kabobs.  He marinates the chicken in Greek salad dressing.  I whipped some dressing up and tried his method.  They are tangy and tasty! So I'm sharing this little bit of grilling now - enjoy!

 

Chicken Kabobs

 

 

For 8 Kabobs:

Four chicken breasts cut into large cubes, vegetables such as:  cherry tomatoes, yellow squash & zucchini slices, onion cut into eighths, colored bell peppers cut into squares, or mushrooms.  If you are using wooden skewers, soak them in water for at least 20 minutes.

 

For the Marinade:

Whisk together:

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon lemon pepper

1/4 teaspoon dried marjoram

1 clove garlic, put through a press

 

 

Let the chicken cubes marinate in the dressing for about an hour. Remove them from the dressing and thread them on skewers alternating with the cut up vegetables.  Throw the marinade out.  Grill over medium heat for 15 minutes, turning once during that time.

 

 

 



 

 



Grilled Caribbean Pork Tenderloin with Black Bean Mango Salsa

 At some time or another, just about everyone wishes they had a rich uncle.  My friend Lolie  does and several years ago she shared his generousity with Roy and me.  She and her husband invited us and two other couples to travel to Jamaica and stay - for free - at her uncles's villa there.  The house was fabulous!  Situated on a hillside with a large infinity pool that overlooked the ocean below, it was breathtaking.  The grounds had an abundance of fruit bearing trees and brightly colored hibiscus flowers. A small trickling stream actually meandered through the center of the airy open design of the multiroom home. Yes, it was like being in paradise!  Especially since the house came with a staff to run it:  the laundress delivered our clean and pressed laundry to us on a silver tray, a butler attended to us during meals, and the cook produced scrumptuous dishes for us to sample. The butler would announce "Dinner is served" and we would be seated at a table set with crisp white linens, china, and crystal. The dining room's exterior wall could be opened in order to catch the warm ocean breeze.  It seemed we would linger there quite a wihile.  One of the foods I remember enjoying was meat rubbed with a spicy/savory/sweet blend of spices and then grilled.  My duplication really works well on grilled pork tenderloin and serving it with the tangy black bean mango salsa add a yummy zing!

 

Spice Rub for the Pork Tenderloin

1 teaspoon ginger

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon allspice

1/2 teaspoon black pepper

1/4 teaspoon Cayenne pepper

2 garlic cloves put through a press or finely minced

Mix all the ingredients together and rub it in to the meat.

Place the tenderloin on a hot grill and then reduce the heat to medium low.  Grill 10 minutes on each side.  Cook to internal temperature of 145 degrees and let it rest for five minutes before slicing.  Serve with Black Bean Mango Salsa.

Black Bean Mango Salsa

1 mango peeled and cubed

4 green onions sliced

1/4 cup chopped sweet red pepper

1 (15 oz.) can black beans, rinsed and drained

1/3 cup olive oil

1/6 cup sherry vinegar (or red wine vinegar)

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

Combine the mango, green onions, red pepper, and black beans in a bowl.  Whisk the olive oil, vinegar, salt, pepper, and garlic powder together.  Pour over the mango mixture and gently toss.

A Salad and A Side

   

      This year, I'm hosting Easter brunch for Roy's side of the family.  It's got to be easy to do, because everyone is coming over right after church and they will be ready to eat!  For the side, we are going to have asparagus with a drizzle of Zippy Sauce - one of Caroline's favorites.  I'll make the sauce ahead of time and quickly cook the asparagus just before we sit down.  Likewise with my current salad obsession, (it's so refreshing and pretty) -  I'll combine the ingredients, store them in the refrigerator, then whisk up the dressing before church to be put on at the last minute. You can substitute any type berry or any kind of lettuce, but I love the look of the blackberries against the colors in "Baby Spring Mix".  The dressing can be changed up as well - any berry jam will do.

Asparagus with Zippy Sauce

Enough fresh asparagus for your crowd
1 cup mayonnaise
2 hard boiled eggs, chopped (optional)
3 tablespoons lemon juice
2 tablespoons minced onions
1 teaspoon prepared mustard (I use Dijon country style)
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot sauce (I use Frank's)

Rinse the asparagus and cut the ends off.
In a pan large enough to hold all the asparagus, bring 3 to 4 inches of water to a boil. Drop the asparagus in, cover and cook for about 4 minutes or more if more tenderness is desired.
While the asparagus is cooking, whisk the other ingredients together in a microwave safe bowl.
Plate the asparagus and just before serving, microwave the sauce for a minute. Give the sauce a good stir and drizzle it over the asparagus. 

Spring Salad

For Salad:
One large package of "Baby Spring Mix" ( or baby spinach leaves, etc.)
1 package of fresh berries such a blackberries or raspberries
1 large cucumber, sliced, then slices quartered
3 tangerines, peeled and sections separated
1/2 cup chopped pecans (optional)

Rinse and drain the berries. Gently, combine all the ingredients in a salad bowl.

For Dressing:
1/2 cup light olive oil
1/4 cup balsamic vinegar
1/4 cup some kind of berry jam such as raspberry - I love Pensey's Raspberry Enlightenment
3 tablespoons sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Whisk all the ingredients together.