Island Mango Slaw

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I hope everyone has been doing well.  I've been missing in action for a couple of weeks as we just returned from a trip to Hawaii last night.

I'm a beach girl at heart and going on vacation anywhere tropical is my thing!  We had an excellent, adventure filled vacation over the past several weeks and I have to tell you we ate like kings.  We delved into the Polynesian flavors and ate everything from fish, sushi, tropical fruits and juices, to desserts!

Today we are missing those flavors and truth be told we are suffering from a little bit of jet lag.  Our food today needs to be easy and simple to put together, but we still want to taste those tropical flavors.  So some Hawaiian grilled chicken is in order along with a side dish that has tropical flair.

ISLAND MANGO SLAW

The cooling effects of mango and Greek yogurt meets spicy jalapeno in this island take on a slaw.  This is the perfect side dish to make this summer.  Summer's not over by a long shot.  We still have several months of warm weather to bear and this dish will be on the menu throughout the remainder.  It's perfect along grilled dishes such as chicken or fish.  We also like to serve it with sandwiches.  In fact I've also used this as a component in flatbread turkey sandwiches, so look for that recipe soon!

So go grab some ripe mangoes at the store and make this slaw right away.  Your taste buds will be singing with flavors of the tropics! 

Enjoy!

Island Mango Slaw

serves 6

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1/2 medium head Savoy cabbage, thinly sliced into strips (about 8 cups) 

1/2 small head red cabbage, thinly sliced into strips (about 6 cups) 

2 medium carrots, cut into julienne strips 

1 small sweet yellow pepper, cut into thin strips 

1 small sweet red pepper, cut into thin strips 

1 small red onion, halved and thinly sliced 

1/2 medium mango, peeled, cut into thin strips 

1/2 jalapeno pepper, seeded and finely chopped 

Dressing: 

1/2 cup plain Greek yogurt 

1/4 cup thawed orange juice concentrate 

4 teaspoons lime juice 

1/2 teaspoon olive oil 

1/2 medium mango, peeled and coarsely chopped 

2 teaspoons fresh ginger, minced 

1 teaspoon kosher salt 

1/2 jalapeno pepper, seeded and coarsely chopped 

1/4 teaspoon pepper

In a medium bowl, combine the first 8 ingredients, from the cabbage to the jalapeno.  Add the dressing ingredients to a blender and process until smooth. Toss dressing with slaw and refrigerate at least 30 minutes before serving. 

Dill Garden Salad

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Summer is on a roll here and we're spending long hot days by the pool.  The last thing I want to do is cook elaborate meals during the summer.  Who wants to sit in a hot kitchen cooking up a main dish along with side dishes, and a dessert?  Not me!

During the summer months I change my cooking style completely so that I have more time to spend playing and relaxing with family and friends.  Quick meals that are super simple to prepare and that are minimally processed are the way we roll around here.  That means a lot of farm to table dishes such as cold salads, sandwiches, rice bowls and stir frys.  Quick, fast, and fresh.  That's my summer motto!

DILL GARDEN SALAD

So often we will just have burgers, or grilled chicken and I make a couple of easy side dishes to go along with them.  Ones we can eat on during the week as well.  This Dill Garden Salad is exactly that.  Simple to throw together and fresh as can be.  Using vibrant tomatoes from my garden, along with crisp cool cucumbers, some sweet peppers, and dousing all this freshness with a dill laced creamy dressing this side dish salad will be on your menu all summer long!

I LOVE anything with dill.  It's one of my favorite herbs and this salad showcases if perfectly.  If you don't like dill then you could substitute it for tarragon if you like, however, dill really brings out the flavors of the tomatoes and the cucumbers.  

So head over to the farmers market and pick up some fresh vegetables to make this salad.  It is so simple to make and it tastes fresh and light.  Just like summer!

Enjoy!

Dill Garden Salad

serves 6

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons light mayonnaise
4 teaspoons olive oil
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 1/2 teaspoons fresh dill, chopped

In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.  

Serve at room temperate or refrigerated.  Refrigerate any leftovers for 2 days.

adapted from: Taste of Home

Side Dish Galore: Asparagus and Avocado-Herb Dressing

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 Everyone needs a good side dish don't you think?

When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here!  I knew instantly from the recipe that this had to go on my Easter menu.  I tell you it truly is a wonderful vegetable side dish!  The main star is Asparagus.  What says spring more than asparagus?  maybe carrots, but asparagus always reminds me to light spring meals.

This dish can be served at room temperature or made ahead and served cold.  Either way will do.  This is a good make ahead dish.  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives!  Yum!!!!

So the only regret with this dish is that it took me so long to get it to you.  It was outstanding!  The dressing really makes the dish so don't skip that part.  The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies.  Dang that stuff is good!  The addition of  fresh torn basil and chopped chives takes this dish over the top.   We liked this dish so much that I've made it three times in the last 3 weeks.  Gotta get that good asparagus in my belly while it's in season!

What do you eat this with?  This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!  

This is definitely a side dish you will want in your recipe box!  Make this soon and enjoy!







Asparagus and Avocado-Herb Dressing

serves 8


2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar

Bring a large pot of water to boil over high heat.  Add asparagus and boil until crisp tender, about 3 minutes.  Drain, rinse under cool water and pat dry.  Set aside.

In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar.  Blend until smooth.  

Arrange asparagus on a platter.  Drizzle with dressing and top with the remaining basil leaves and chives.  Serve at room temperature.



adapted from : Cooking Light

Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette

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It's definitely spring here and I want to bring to you several great spring recipes I've made lately.  The trees are budding, flowers are blooming, and birds are singing.  A family of blue jays have taken up residence in my backyard and we enjoy watching them flit around in the morning when we eat breakfast out on the patio.

However, as I type this it's raining again! What is up with this weather? Usually it is hot and we are swimming by March/April, but not this year.  An extra long winter has made me crave some healthy Spring food loaded with fresh veggies and fruits.

ROASTED CARROT NOODLE SALAD WITH HONEY THYME VINAIGRETTE

First up is a wonder salad.  Carrots are in season right now and what is better than sweet tender carrots?  How about roasted, sweet tender carrots!  In a salad no less. So that's what we are going to make.

This salad uses a spiralizer to make rings of carrots.  It's very hard to find gigantic carrots that will create noodles.  They have to be about 2-3 inches wide and those are rare.  So the rings made from smaller carrots are just fine.  Don't have a spiralizer?  Use a peeler to make long fine strips and you'll be fine.  

What gives this salad it's edge is that we roast the carrots.  Toss them with some olive oil and honey, adding a little thyme to give them extra flavor and they come out sweet and completely tender. They are the star of the salad!

Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.  Doesn't that just sound amazing?  Well it is.  And don't skip the dressing.  It is the BOMB!  It totally makes the salad.  I wouldn't think of eating it without this dressing, it's that good.

We had this for Easter along side our ham, and some roasted chicken.  It was so wonderful that I've made it twice since!  This would be the perfect salad to eat all Spring and Summer long.

Enjoy!

Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette

1½ - 2 lbs Carrots peeled & spiralized (about 8 large carrots)

3-4 Radishes assorted colors – thinly sliced

4 cups Arugula

1/3 cup Slivered Almonds 

Dressing:

1/3 cup Extra Virgin Olive Oil plus more for carrots

2 tbls White Wine Vinegar

2 tbls Honey plus more for carrots

1 tbls Thyme Leaves plus more for carrots – roughly chopped

Salt and Pepper to taste

Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean up. 

Place carrot noodles on the baking sheet and toss with 1 ½ tablespoons of oil and 1 teaspoon of honey.  Add 2-3 sprigs of thyme among the carrots.   Season with salt and pepper to taste.

Roast in the oven for 15-20 minutes, or until the carrots are tender. 

Meanwhile, make the dressing.  In a small jar add oil, vinegar, honey, thyme, and a pinch of salt and pepper.  Shake to emulsify. 

Place arugula on a large platter.  Top with roasted carrots and sliced radishes.  Drizzle about 2-3 tablespoon of the dressing over the salad.  Sprinkle with almonds.

Serve at room temperature.  

adapted from: Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette

Quinoa and Mango Salad - Instant Pot or Not!

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Springtime calls for some lighter food and today's salad is a perfect one that you love to have now and throughout the summer.

This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together.  I made this with the help of the Instant Pot just to cook the quinoa.  It is such a great item to make rice or quinoa dishes.  The cooking time is reduced greatly and it's a simple way to cook a large amount of grains.  Once the quinoa is cooked and cooled the salad comes together quickly.

If you don't have an Instant Pot all is not lost.  You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.  

This salad turns out light and refreshing.  We just loved it!  I think this is definitely going to be a new favorite of mine.  We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day.  Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.  

You need to make this salad...and soon.  It would be a perfect side dish for Easter!

Enjoy!





Quinoa and Mango Salad

serves 6


1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper

Place quinoa in a fine mesh strainer and rinse under cold water and drain.  

Instant Pot directions:  Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well.  Place the lid on the instant pot and move pressure release valve to the sealing position.  Press Manual and cook on high pressure 1 minute. 

When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release.  Press Saute and cook and stir for 1 minute until any excess water has evaporated.

If not using an Instant Pot: cook quinoa on the stove top according to the package directions.

Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.  

In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley.  Mix well.  In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper.  Shake or whisk until blended.  Pour over quinoa and stir until well blended.

Allow to stand 10-15 minutes before serving.

Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

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A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Feta Chopped Salad

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A light and fresh vegetarian salad that's the perfect side dish!

This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.