Green Goddess Chopped Salad

Two salads in a row, can you handle it?  Are you like, Siri, make a cronut already you idiot.  Don't call me an idiot!!  I'll get to the unhealthy stuff, but another salad I wanted to recreate from our New York trip was one we ate at a restaurant called Quality Meats.  If you're ever in the city, go there, and order the Broccoli Cheese Bites.  But also order the Green Goddess Chopped Salad, it's so good.  I tried to remember the gist of it - chopped romaine and spinach, granny smith apples, avocado, parmesan cheese and sunflower seeds - and I made it at home with a store bought dressing.  But you could also make your own dressing here.  It's a delicious salad and you are a delicious person.

Pesto Quinoa Salad

WHAT UP BLOG?!  Sorry, it's been awhile, I've forgotten how to do this.  I should probably not start by sounding like a tween.  Is that how tweens sound?  I'm a cool mom.  ANYWAY.  I've missed you guys!  Last week, in New York, all I could think about were things I wanted to cook and share with you.  Like this salad we ordered in our hotel room one night.  It was so simple and delicious and I knew it would be easy to recreate and I was right.  I'm usually right, except for when I'm wrong, which is most of the time.  

Pesto Quinoa Salad

(Serves 6-8)

Printable Recipe

2 cups quinoa

4 cups water

2 T olive oil

2 small zucchini, diced

1 yellow pepper, diced

3 cups arugula, chopped

1 7oz. store-bought pesto, defrosted

Salt and pepper

In a medium-sized pot, combine water and quinoa and bring to a boil.  Cover, reduce heat to a simmer and cook for 15 minutes.  Uncover, fluff with a fork, and remove from heat.  Set aside.  While quinoa is cooking, heat olive oil in a large skillet over medium heat.  Add zucchini and pepper and cook for 2-3 minutes.  Add arugula and cook for another minute or so.  Season with salt and pepper and remove from heat.  In a large bowl, toss quinoa and vegetables and add pesto.  Stir, and season with salt and pepper to taste.    

Rice A Roni Salad

First of all, let me apologize for the lack of posting.  If you're new to this blog, then you are unaware that we are completely remodeling our kitchen.  With that, and summer traveling, it's been difficult to find the time to cook and obsessively bake like I'm used to doing.  But, I promise to wow you with some Fudge Brownie Cookies and maybe homemade ice cream (flavor ideas? anyone?) later on this week.  Thank you for being patient.  I am in love with you.

Ok on to business... I am from the Midwest, where anything can qualify as a "salad."  Fruit + Jello?  Salad.  Macaroni + Lunch Meat?  Salad.  Rice A Roni + red pepper, green onion, water chestnuts, artichoke hearts and mayo?  Salad.  While I'm not really a fan of the former two, the latter is delicious.  A great, easy side for a summer BBQ.  And you can pretend you're dieting by eating SALAD.

Prepare Chicken flavored Rice A Roni as directed on box.  Let cool.  In a large bowl, add 1 diced red pepper, 3 chopped green onion stalks, 1 can sliced water chestnuts (roughly chopped), and half a can of artichoke hearts (also roughly chopped).  Add half of the juice from the artichoke hearts and 1/2 cup mayo.  Stir in Rice A Roni, and season to taste.  I like to add some red pepper flakes as well.  

Bok Choy Salad

When was the last time you ate Ramen noodles?  I mean the crispy kind in the package where you just add water?  For me, I'm thinking college might have been the last time?  And I probably chased it down with Bacardi Limon shots.  (I might throw up, excuse me).  Well, coincidentally, a college friend sent me a recipe that included Ramen noodles, but in the form of a salad.  A Bok Choy Salad, with crisp greens and crunchy noodles, almonds, sesame seeds and a sweet and salty dressing (recipe here).  It was SO GOOD.  If you're going to a party and you're in charge of a side, please make this.  Or, as the recipe suggests, make it a dinnertime meal by adding sliced chicken and mandarin oranges!  Exclamation mark!  This salad excites me!  Seriously, the texture and flavor is wonderful.  Next time, I'll add some red pepper flakes for a little kick.  Make it.  Affordable + crowd pleaser + delicious.

*tip: after browning the noodles, nuts and seeds, let cool and then place in a plastic bag - I found it was easier to break apart the noodles once in the bag*

Kale and Avocado Salad

I mentioned in a previous post that we've been spending a lot of time at the live shows of The Voice lately.  In other words, I've been spending a lot of time at the craft services table lately.  If you're unfamiliar with craft service, it's basically a glorious table full of glorious food.  Things you would never buy for yourself because you know you have no will power, like peanut butter-filled pretzels, and chili cheese fritos, and buckets and buckets of red vines.  Craft service and I have a love/hate relationship.  It beckons me.  I'm not kidding, out loud.  It says my name, all day long, "Siri, Siri, Sari."     

*Ok, fine, the lady in charge is named Sari so I hear her name all day long BUT IT SOUNDS LIKE A BECKONING CALL.

Occasionally (not really), I am able to avoid the junk and I'll go for something like a Kale Salad with Avocado.  I usually only enjoy cooked kale but there is something about pairing it with creamy avocado and a sesame-style dressing that makes it so delicious.  So I recreated it at home...

Kale and Avocado Salad

(Serves 4-6)

Printable Recipe

1 head kale, finely chopped

1 large avocado, diced

1/2 cup cherry tomatoes, halved

1 T black sesame seeds (optional)

Juice of half a lemon

Olive oil

Dash of sesame oil

Combine first 4 ingredients in bowl.  Whisk together olive oil (a few tablespoons), lemon juice and sesame oil in smaller bowl.  Add to salad and toss.  

Roasted Carrot and Pumpkin Seed Salad

Something happened the other day.  I took an exercise class.

What's that I hear coming from your computer??  Is that MANIC laughter?!  You're not nice.  But it's okay, because I'm laughing about it too.  Actually, that's not true at all, because my body feels broken.  It feels like I've been beaten all over with a tiny hammer.  And by the way, how ridiculous do I sound saying "exercise class" I mean, is it called that?!  I don't even know.  This particular class is called "Body After Baby" and since Baby made this Body bake one billion cookies during pregnancy, I've decided to focus on other foods.  Like seeds.  And carrots.  

(Totally going to make Homemade Baby Ruth bars in a few days also...)

But for real, seeds and carrots are delicious together.  Pumpkin seeds, to be specific, and roasted carrots, with creamy avocado and salty queso fresco.  Here's what I did...   

I took store-bought pumpkin seeds that were unsalted and unroasted and I roasted and salted them.

I drizzled olive oil on sliced carrots, seasoned them with salt and pepper, and roasted them as well (400 degrees for about 15 minutes).

Then I mixed it all together with chopped avocado and crumbled queso fresco.  You could substitute goat cheese or feta as well, and you could certainly serve this over lettuce (in which case I would drizzle some more olive oil on top).  It's really wonderful.  Someone fix my broken body.

Guest Post ~ Go Greek BBQ

by my dear friend Beth...

(photos by my dear friend Katy)

Is summer really over after Labor Day??  I say no, not in my house.  Too many delicious late "summer" veggies to digest and incorporate into yummy food.  But, because the rest of the world does recognize Labor Day weekend as an end to pool days and a beginning to sweaters and football season, my hubby Brad and I decided to throw a big backyard BBQ this year.  Originally, we thought we'd just have a few close friends over... cut to 25 adults + 7 children... not really sure how that happened??

Helpful Hint #1: 

After numerous weekend parties I've FINALLY come to the conclusion that once your guest list hits 10 you might as well tack on an extra 20 or so people because at that point, does it really matter?

Helpful Hint #2: 

In an effort to actually ENJOY yourself at your own party (which is a challenge for any host) it's important to spend time planning your menu and making as much as you can the day or night before. 

Helpful Hint #3: 

Pick 3 main dishes you want to do well and make a lot.  I find when you try to make too many dishes, portion control becomes an issue, not to mention expense.  On that note, let's get to the grub, shall we?

Menu:

For the main course I picked turkey burgers, and in an effort to go a tiny bit more "gourmet" I found a super easy and great recipe for Greek Turkey Burgers.  Here's the trick: add 1/4 cup of chicken stock for each pound of meat.  It really helps keep the burger from falling apart and adds a bit of flavor.

Ok now for the easy part: I purchased Trader Joe's delicious Tzatziki sauce for the topping.  

That plus some lettuce leaves are all I offered for condiments and not one complaint!  For 25 burgers I used 5 lbs. of ground turkey.  I mixed the meat the night before, made all the patties and arranged them on layers of waxed paper so they'd be ready to go.      

For people that weren't in the mood for burgers, I made a Grilled Eggplant Salad, courtesy of the wonderful and beautiful Giada.

Can I tell you how yummy this was?  Plus, it totally satisfies any vegetarians, pescatarians, or whatever "arian" guest you invite as a main course.  I grilled the eggplant the morning of and because it doesn't need to be refrigerated and can be served at room temp, just let it sit out until the party.  Although, be sure not to add the goat cheese until the last minute. 

Also that morning, I rinsed lettuce and cut it (I know, you're supposed to tear lettuce not cut it, but did I mention I have an 18 month-old son? Knife = easy time saver, period).

  

Helpful Hint #4:

If you want to prep a big salad before a party, after you rinse it the day before or morning of, throw it all in a brown paper bag.  It helps absorb moisture and avoids smashing leaves into a baggie.  Then, right before the party, make your salad in the bowl and put cold, damp paper towels over it until it's time to eat.  

When I have time I like to try and make a special drink.  I found this recipe for Strawberry Lemonade from Real Simple and guess what?  It's really simple!  For this particular party, I was anticipating some beautiful pregnant women and so I put a bottle of Kettle One on the side, so everyone could enjoy!  Plus who doesn't enjoy a little PYO (Pour Your Own) cocktail : )

Helpful Hint #5:

For dessert, if you don't have an amazing baker in your life like Siri, go with a classic: ice cream sandwiches and popsicles.  Nothing says EASY like opening a box.  Plus, the kiddies always love the task of helping pass out dessert.

And finally, Helpful Hint #6:

When your friends offer to bring something, don't be afraid to take advantage of it, say YES!  Of course, it's easy for me to say yes, because I have wonderfully talented friends aka Siri and Katy - queen of creative creations, yummy appetizers and usually something involving cheese!  So I don't just say "yes" when they offer I YELL "yes please!"

Happy Hosting, xo Beth

I ate the salad..

I ate it up.  In case you missed it, you can listen here.

See, I really did...    

...and an hour later, I started experiencing contractions.  I'm not even kidding.

...to be continued.

*I had to pick a new winner of the Madhava Gift Basket because I didn't hear from winner #1, so LISA R., you are the new winner!  Please email me (contact info under Find Siri)*

Maternity Salad

There is a restaurant in Studio City called Caioti Pizza Cafe.  On their menu, they have something called the The "THE" Salad, also known as the Maternity Salad.  Apparently, pregnant women flock there everyday to eat this famous dish that is supposed to induce labor.  The ingredients are basic: romaine, watercress, gorgonzola, walnuts AND their super secret special dressing that you can purchase online.  It's the dressing that apparently does the trick.  They claim it's made from natural ingredients, but if it truly does "work" I'm going to guess it's either laced with castor oil or pitocin.

And I'm going to eat it.  Tomorrow.  On the radio.

On AMP Radio, and if you care to listen, click that link tomorrow morning around 8:05am PST and you can check out the live stream.  

Let's get this baby out of here, friends.  All together now.    

(image)

Peach and Arugula Caprese

This is one of my favorite dishes to make in the summertime.  I got the idea from a magazine years ago - THANKS MAGAZINE!  Sliced peaches, sliced buffalo mozzarella, fresh basil, good olive oil and balsamic vinegar, salt and pepper.  Yesterday I used arugula because I didn't have basil, and the peppery leaf was a great companion to the creamy cheese and sweet peach.  Perfect side dish or light lunch.

Hope you're enjoying Peach Week - 2 more days left!    

My Rules for a Great Chopped Salad

I'm a big fan of chopped salads, or garbage salads as I like to call them - basically an unattractive name for a salad with everything in it.  It's the easiest way to empty the produce from your fridge and it makes a great lunch, dinner side or even a main dish if a protein is added.  But I have some rules.  Oh yes, I always have rules.  Ask me sometime about the handbook I wanted to write as a child about The Etiquette of Christmas Lights.  Yup I named it that.  Ok onto my salad rules...

1. SIZE: Nothing bothers me more than a salad with giant pieces of lettuce (wedge excluded), or long, chunky pieces of vegetables that need to be cut with a knife.  Salads are meant to eat with a fork (like this).  So it matters to me that everything is proportional and roughly the same size...

2. HERBS: You know when you're at a restaurant and you're eating a great salad and there's that ingredient that's making you say, "what IS that??"  It's probably fresh herbs.  Basil, cilantro, mint, etc. - they can turn a good salad into a great salad by making everything taste fresh and vibrant.  My go-to is always freshly chopped basil.

3. CRUNCH: Texture is very important to me in a salad.  Some lettuces and vegetables offer a nice crunch but I need more than that.  I need nuts or croutons or crushed tortilla chips.  My go-to is toasted pine nuts.  I love their nutty flavor and of course, crunch.  

4. CITRUS: Carson's mom always squirts fresh lemon juice over her salads in addition to dressing, and now it's something I always do too.  Much like herbs, citrus adds a vibrancy and freshness to the salad and brings out all the flavors of the vegetables.  

5. DRESSING: I usually make my own dressing.  It's much less intimidating than it seems, and I'm sure you have the ingredients at home.  Olive oils, balsamic vinegars, mustards, herbs, garlic, etc.  You can mix and match just about any of those and come up with an excellent dressing.  Click here for what I've done in the past.

Garlic, Oregano and Orange Vinaigrette

I almost always try out a recipe from Bon Appetit the day it arrives in the mail.  Everything sounds so original and exciting, which effectively breaks up the mundaneness that can become dinner.  Last night I tried out this recipe but made it my own by substituting orange for lemon and anchovy paste for anchovies (1/2 tsp).  It was awesome.  Aggressive and bright.  Did you just hear me?  Aggressive and bright, I said, about food.  I'm going to apply for one of those food writing jobs.  The ones that pay.    

Instead of just spooning it on regular old lettuce, I decided to toss it with some carrots and then roast them.  

I saved a little of the dressing to spoon over some sliced avocado.  

Served the warm carrots on top, another spoonful of the dressing and some flaked sea salt.  

SO GOOD.

Warm Salmon Salad

I'm back!!

Let's start this year off with a BANG people.  And by that I mean let's go to the gun range, did you think I meant eat healthy?  Oh come on, you know that if you're looking to diet in January, this isn't the place for you.  That said, I believe life is all about balance: healthy salad one day, eat a batch of cookies by yourself the next.  

After eating out for the majority of 2 weeks, we were looking forward to coming home and eating our usuals for dinner, one of those being grilled salmon.  And with the leftovers, I made this fantastic salad - appropriate for dinner or lunch.  Here's what I did...

Shred some Romaine lettuce (I like really small pieces), and add some garbanzo beans, hearts of palm, toasted pine nuts and avocado (my standard salad ingredients)...  

Toss some frozen corn kernels, sliced cherry tomatoes and capers with a bit of olive oil and place in baking dish, roast at 450 for about 15-20 minutes or until caramelized...

While that is roasting, make Balsamic Lime Vinaigrette (2 T balsamic, 2 T honey or agave nectar, 1 T lime juice, 1/4 cup olive oil, salt and pepper)...

Either grill a few pieces of salmon or slightly warm up your leftovers.  Toss everything together with desired amount of dressing.  Season to taste with salt and pepper.  

Now you're ready to wear shorts in LA.  

(I'm not, I'll be at the gun range.)

Fall Salad

My friend Katy introduced me to the BEST.SALAD.EVER.  She made it this past weekend while our moms were in town visiting, and because I spaced and didn't take pictures of it, I decided I had to remake it.  Of course I didn't have any of the right ingredients for the salad, but for the dressing I was set.    Balsamic vinegar, dijon mustard, chopped shallots, olive oil and maple syrup.  I could bathe in the stuff.  Why is there an 'E' at the end of bathe?  I hate that.  Recipe found here.