Refreshing Mint and Cucumber Sparkling Water

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Discover the summer's best new drink!

Everyone needs a damn good thirst quenching drink during the hot days of summer.  We drink a lot of water around here (2nd to iced tea!) and love it straight up or fruit infused. That's great but sometimes we are looking for a bit more, something more refreshing.

So picture a drink that smells like fresh, tingly, cooling mint as you bring the glass to your mouth.  Then you take a sip and have a mix of cool undertones of cucumbers and the tingle of sparkling water.  Sounds refreshing right?  I certainly think so!

REFRESHING MINT AND CUCUMBER SPARKLING WATER

Just by using a few exquisite ingredients that work well together you stumble upon a miraculous secret.  One that says "Yes...this is the one, the drink I'm craving." 

Make a pitcher or carafe of this wonderful concoction to have on hand during the day, by the pool, or with a light meal.  This drink will remind you of the feeling you get when you bite into a York Peppermint Patty.  Refreshing and light.  

You'll find this so easy to make your sure to want this all summer long.  Make sure to stock up on some mint!

Enjoy!




Refreshing Mint and Cucumber Sparkling Water

serves 6

1 large bunch of fresh mint
1/2 cup sugar (or Splenda)
1/2 cup water
1 medium, English cucumber - cut in to thin rounds
3 cups of plain sparkling water

Roughly chop 1/2 of the mint leaves.  Set aside.  In a small saucepan add the sugar and water.  Bring to a boil over medium heat, stirring until sugar has dissolved.  Remove from heat and add the chopped mint and half of the cucumber.  Allow to cool.

Pour the sugar mixture through a strainer into a pitcher or large carafe.  Push against the mint and cucumbers in the strainer to release some of the flavors into the pitcher.  Add the remaining cucumber slices and some whole mint leaves to the pitcher.  Add the sparkling water and stir to combine.  Add ice to the pitcher.  Serve over ice in glasses with a slice of lime.  

Fresh Ribbon Salad with Lemon Pesto Vinaigrette

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So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.

Everyone loves a good green salad right?  We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit.  Let's create an IRRESISTIBLY FRESH summer salad.  When I think "fresh" I think of lots of raw in-season vegetables.  But I want the presentation to be special, a little over the top, something that draws the eye.  That's when I broke out the Spiralizer!

Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level.  What's prettier than a bunch of curly fresh vegetables?  So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  I used this Spiralizer by Paderno which I just love.  But don't fret if you don't have one.  You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness).  I think that by hand a mandolin might be best if you have one.  Using the Spiralizer I chose the blade that give you medium curls or ribbons.  The thickness and the texture is just perfect for fresh vegetables.

Now for the veggie choice.  Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those.  Once you cut your veggies into ribbons you can mix them with some packaged salad greens.  I chose a French mix which had butter lettuce and radicchio mixed for body.

Once that is all done you only need a FABULOUS salad dressing.  You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order.  One that you can whip up quickly and just drizzle dollops over it.  That dressing just happens to be Lemon Pesto Vinaigrette.

Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.

This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.

So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  People will think you are Martha Stewart!

Enjoy!





Fresh Ribbon Salad with Lemon Pesto Vinaigrette

serves 4

Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)

Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper

Using a Spiralizer, cut your vegetables into ribbons.  Set aside.  On a large bowl or platter place the packages salad green, then top with ribbon vegetables.  

In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine.  Drizzle over the salad.  Serve.

Greek Chicken Salad (2 Ways)

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Hi there!  I hope everyone had a wonderful Labor Day yesterday.

Phew!  I'm actually glad it's over.  We ate way too much carbs yesterday!  I wasn't my intention but little things kept sneaking in to the menu and they added another level of carbs to the menu.  I am so ready for a salad today.

SALAD TO THE RESCUE

salad #1

I did double duty yesterday while we were grilling a wonderful juicy steak and snuck on a couple of chicken breasts to grill for today's salad.  Love doing that. Today we are gravitating toward Greek flavors.  This Greek Chicken Salad can be served two different ways.  I like mine to be about the chicken and array of Mediterranean vegetables along side, all covered with a delicious vinaigrette.  MGG loves same but wants some sort of lettuce mixed in with his vegetables to make it fuller.  Same salad two ways!

salad #2

The flavors of the Mediterranean really shine in this salad.  The marinade doubles as a salad dressing which makes things easy, and the lemon and oregano flavors pop in your mouth!  The chicken comes out juicy and so tasty and is perfect next to the cucumber, tomato salad mixture.  If you like olive, throw them in.  This is a versatile salad. 

It's hearty and easy to make.  Again, you can cook the chicken ahead and throw this together in no time at all.  Overall it's a great 30  minutes meal that you could make any weeknight. 

So Greek Chicken Salad is saving the day today, with a great low carb meal.

Enjoy!

Greek Chicken Salad (2 Ways)

Serves: 4

Ingredients:

2 large skinless boneless chicken breasts, cut in half to make four cutlets

4 Pita Bread, cut into eighths

Tazatziki (store bought)

Marinade / Dressing:

¼ cup olive oil

juice of 1 lemon  ( 2-3 Tablespoons )
1 tablespoon red wine vinegar

2 teaspoons minced garlic

2 tablespoons dried oregano

1 teaspoon salt

Fresh ground black pepper

For Salad #1:

3 Persian or 1 English cucumber, halved lengthways and sliced thick

1 pint cherry tomatoes (I used orange and red)

1 orange bell pepper, sliced into strips

½ red onion, sliced thinly

1/4 c Feta cheese, crumbled

For Salad #2:
1/2 head of romaine or red leaf lettuce, torn
all other ingredients listed in Salad #1

Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later.

Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes to 1 hour. 

To a large bowl, add all vegetables and toss.  Set aside.   

Heat a outdoor grill to medium-high heat.  Add chicken, discarding the marinade to the grill.  Cook 5-6 minutes per side until cooked through (180 degrees) Remove from the grill and allow to rest 5 minutes.  Slice the chicken and arrange on plates.  Add dressing to the salad and toss.  Sprinkle with feta cheese.  Add salad to the side of the  chicken and add several pieces of pita bread to each plate.   Drizzle with any remaining dressing and serve with the tzatziki.

adapted from Café Delites

Cucumber, Tomato, and Avocado Salad

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-This simple salad uses the freshest ingredients for a flavor mix that will pop in your mouth!-

I do love a fancy salad, but a lot of the time I prefer simpler recipes that aren’t a lot of trouble.  A honeycrisp apple and romaine salad is awesome, but I’m happiest when you give me a simply fresh salad that I can throw together easily and still get oohs and aahs out of MGG and my friends.  (This Caribbean Chicken Salad may be an exception though...!)

Plus, if you have to travel with this salad it's guaranteed to arrive beautifully, and not look like it fell in the floorboard of the back seat of your car!  This simple and fresh salad looks beautiful no matter how it lands!

EASY CUCUMBER, TOMATO, AND AVOCADO SALAD TO THE RESCUE
If you need a versatile, yet simple salad recipe, that goes well with everything from steak to hot dogs then this Cucumber, Tomato, and Avocado Salad is the one for you.  It's a completely fresh and juicy salad with accents of rich buttery avocado for good measure.  It's satisfying and healthy, offering a multitude of vitamins, anti-inflammatory properties, and healthy fats.

This is a great fresh salad that will keep well in the refrigerator for several days.  This delightful salad easily pairs with burgers, chicken, fish, or steak.  It's versatility makes it the perfect go to salad of the summer.  Not to mention that people will just flip over this salad and quickly ask you for the recipe!

Did I mention that it's easy to put together?  Well it is.  A large serving bowl is all that's needed, so you save on dishes.  The vegetables are chopped in larger chunks making the prep work go fast.  Adding some salt & pepper and a drizzle of really good olive oil tops this easy-peasy salad off.    You can't mess up and you can't go wrong with this salad.

Enjoy!



Cucumber, Tomato, and Avocado Salad

1 English cucumber
3 Roma tomatoes
3 avocados
1/4 red onion,
1/3 cup cilantro, chopped
1 lemon
salt and pepper
Olive oil

Slice the cucumber into half lengthwise, then cut each half into medium to large slices.  Place in to a large bowl.  Cut the tomatoes in half lengthwise and then cut each half lengthwise again and cut into chunks.  Add to the bowl.   

Cut open avocados and remove the pits.  Peel skin off and cut lengthwise and then into chunks.   Add to the bowl.   Peel and slice the red onion into thin strips.  Add to the bowl.  Add the chopped cilantro to the bowl. 

Slice the lemon in half and drizzle the juice over the salad in the bowl.  Sprinkle with salt and pepper to taste.   Drizzle with olive oil until moist (about 1/4 cup) and stir to combine.  Serve.

Any leftover may be placed in an air-tight container and refrigerated for several days.

Mediterranean Quinoa Salad

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I think I've mentioned that MGG is a rabbit.

It's true.  He eats so much salad and veggies that I know he must have been a rabbit in another life.  He's even starting to look like a rabbit to me!  haha!

The other day "said rabbit" and I were walking through Costco and he picked up a container of Poki and a container of quinoa salad.  The poki is a favorite of his, but when I saw that quinoa salad and the price tag, I had to stop him there.   "But it tastes soooo good" he says.  "Yes honey, I know it does, but I can make it for you at home for a fraction of the cost and it will taste AWESOME!"  "Trust me...."

He grudgingly put it back and off we went.  Now I was under the gun to make a totally awesome quinoa salad that compares to the likes of Costco!  No problem.

I got to work in the kitchen while he looked over my shoulder to see what I was putting in it.  (Not as if I hadn't made quinoa salad before...sheesh!)  I think he was really counting on the lemony flavor of the Costco brand.  So I put a nice big lemon in front of him and put him to work zesting and juicing it.  That seemed to satisfy him for the moment.  The real test would come when he actually took his first bite.

About 30 minutes later we sat down to lunch with this huge wonderful Mediterranean Quinoa Salad, his poki, and some fruit and he had his first taste!  He savored the flavor, and then a big smile erupted across his face.  BINGO!  I knew I had him. He leaned over and gave me a big smooch.  Oh yea! One satisfied customer.

Enjoy!!


Mediterranean Quinoa

serves 10

2 cups  multi-colored quinoa or any colored quinoa 

3 cups low-sodium chicken broth

2 Tbls olive oil

1 tsp lemon zest   

2 tsp fresh lemon juice

1 tsp sherry vinegar

1/2 tsp kosher salt

1 cup cherry tomatoes, red and yellow, halved    

1/2 cup yellow, orange and red mini bell peppers, small dice   

1/2 cup chopped English cucumber, diced  

1/3 cup crumbled feta cheese

1 tsp fresh mint, minced  

Rinse and drain quinoa in a mesh strainer.  Bring broth to a bowl over high heat in a medium saucepan.  Add quinoa and reduce to a simmer.  Cover and cook 15 minutes or until water is absorbed and quinoa is tender.  Uncover and fluff with a fork.  Allow to cool to room temperature.

Meanwhile prepare the vegetables.  Add the quinoa and vegetables to a large bowl.  In a small bowl whisk together olive oil, zest, lemon juice, vinegar and salt.  Drizzle over salad and toss to combine.  Sprinkle feta cheese and mint over the top and serve.

Middle Eastern Vegetable Salad

It's a summer of salads! Even though it's September and all the stores claim that it's fall already, it isn't here in Southern California.

Nope. It's 105, hot and humid. So I would say that still qualifies as summer, wouldn't you?

Even so, the stores still have a wonderful assortment of late summer vegetables that need to be put to good use.  So why not make a salad with some juicy summer tomatoes and some fresh herbs?  

I've been glancing through my Ina Garten cookbooks lately and picked up one titled "Barefoot Contessa How Easy Is That?".  She has the most perfect recipes that just always, always work. The flavors pop and I've never had a dish I didn't like from Ina. Don't you just love her?  So anyway, I found a wonderful salad she called "Middle Eastern Vegetable Salad" which was right up my alley.  I love the combination of tomatoes, cucumber, mint, garbanzo beans, feta etc....all wrapped up in a lemon vinaigrette.   This was what I decided to make and I'm sooooo glad I did!

This was fabulous.  Crunchy, sweet, salty, and tart all rolled into one dish.  Plus, this was really easy to make.  Great as a side dish with some grilled chicken, or as a lunch main dish. It holds up well so the leftovers are just as delicious.  A real winner!

Here's her recipe below.  

You can't beat a salad, in the summer, or any other time.

Enjoy!

Middle Eastern Vegetable Salad


(Serves 4 to 6)
adapted from Ina Garten's : Copyright 2010, Barefoot Contessa How Easy Is That?

1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 
½ cup freshly squeezed lemon juice (4 lemons) 
1 tablespoon minced garlic (3 cloves) 
Kosher salt and freshly ground black pepper 
½ cup good olive oil 
8 ounces good feta cheese, ½-inch-diced 

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. 

Asian Cucumber Salad

This is 4th of July week and I have a million things to do to get ready for the big day.

We always have a pool party and do some grilling with friends.  Then it's off to watch fireworks and I can't forget the dessert, which is something that involves fruit such as grilled pound cake and peaches or berries, or a delicious parfait.   But, we can't forget to top it with a scoop of homemade ice cream.  It's a tradition in our family to make ice cream on the 4th of July, and it would be sorely missed if we didn't make it. 

I have a lot of recipes ready for you this week to choose from for your Independence Day bash.  Let's start with a nice fresh side dish that has been in our family for quite some time. Our Asian Cucumber Salad is so refreshing and make the perfect side dish to sliders, chicken, burgers, and even ribs. Let's just say that this didn't last long in my house.  I even caught MGG in the kitchen later eating my leftovers I had saved for lunch!

Kitchen Tip:  If you use English or Hot House Cucumbers, you won't have to peel them (love that!). For regular cucumbers, you will need to peel them like I have done in these pictures.

I know you will enjoy this.  It's easy to put together, and you can make it ahead, which is always a plus in my book!

Be on the look out for more dishes over the next several days.  You won't want to miss them.
Enjoy!




Asian Cucumber Salad

Serves 8

4 large cucumbers, sliced, peeled if necessary, and chopped
1 1/2 teaspoons kosher salt
1/2 cup rice vinegar
1 1/2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup fresh mint leaves, chopped
Ground black pepper

In a large bowl, add cucumbers and salt and allow to stand 5 minutes to draw out the moisture. In a small mason jar add the vinegar, ginger, garlic, and crushed red pepper. Shake to combine and set aside. Drain your cucumbers of any collected liquid. Pour the dressing over the cucumbers and then cover and chill 1 to 24 hours. Before serving add your chopped mint, and toss to combine. Season with black pepper and serve.

Tomato Cucumber and Onion Salad with Feta Vinaigrette

We're gonna wrap up our Greek Memorial Day menu with a wonderful fresh salad.

One thing I learned in my recent cooking class about Greek food, (or inspired) is that they use food that is very fresh, and they eat it fresh.  That is, with minimal cooking.  This salad is a perfect example of that.  Nothing fancy schmancy here.  Just good quality ingredients put together simply. 

To make the flavors pop you need to buy the best ingredients that you are reasonably priced.   (Don't go crazy)  Since tomato season hasn't started yet check out the market for heirloom tomatoes.  If they are not too overpriced pick up a couple of different colors to try.  They will give you great flavor for this dish, and remember each color of tomato has a different flavor.  I chose two that I love, a nice orangey red one with a more earthy flavor and a bright orange one which tastes a little more citrusy.  They both have great flavors that brought depth to the dish.  

English cucumbers are great in this dish as they are crisp, but if you don't have one or can't find one it's no problem.  Just peel the regular kind to remove the waxy skin and slice them up.  A mandolin is perfect for this job, making nice long slices like I did.  Again, if you don't have one...no problem!  Cut them however you want.  No fuss!

The other power flavor to this dish is the dressing.  Greeks us a lot of Feta cheese.  And rightly so....it's fantastic!  I usually buy the kind that come's from Sheep's milk (made in France) that's sitting in the water,  since it is a little less tangy and lighter.  Valbreso is a great brand to try.  Or if you happen to have an ethnic market in your area and you can get your hands on a brand called Piknik you'll be in heaven as well!  Along with the other ingredients such as garlic and oregano this dressing is a winner.  So don't skip this part as it's key with this salad!

To recap our Memorial Day Menu

Chicken Souvlaki
Kopanisti - Greek Feta Spread
Tzatiziki - Yogurt Dip with Garlic and Mint
Pita Bread
Tomato Cucumber and Onion Salad with Feta Vinaigrette (recipe below)

Have a wonderful, safe holiday!

Tomato Cucumber and Onion Salad with Feta Vinaigrette

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998)

For the salad:

4 beefsteak or assorted heirloom tomatoes, thinly sliced

2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced

1/2 large red onion, sliced paper-thin

Salt and freshly ground pepper, to taste

For the feta vinaigrette:

1 cup olive oil

2 Tbs. dried oregano

1 Tbs. finely minced garlic

1/2 cup crumbled feta cheese

1/4 cup red wine vinegar, or as needed

Freshly ground pepper, to taste

Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.