More Tasty Summer Salads

It's hard to believe how fast this summer is going. All the more reason to take a step back and make time for some tasty and simple salads that celebrate the local bounty that is currently in season. Add some good company and perhaps some vino and enjoy.

Tomato and Watermelon Salad with Gorgonzola, Pine Nuts and Mint
2 cups balsamic vinegar
2 large, ripe tomatoes
1/4 medium watermelon
2 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1/2 cup toasted pine nuts
1/2 cup crumbled gorgonzola cheese
Finishing sea salt
1/4 cup shredded fresh mint
Heat the balsamic vinegar in a small saucepan over low heat until the volume is reduced by half, 20 to 30 minutes. Remove from heat and let cool to room temperature.
Core tomatoes and cut each one into four thin slices. You need eight slices total. Cut thin slices of watermelon in accordance with the size of the tomato slices, being careful to get rid of the rind. Arrange the watermelon and tomato slices on a plate. Drizzle with olive oil and sprinkle with salt and sugar.
Sprinkle pine nuts and gorgonzola over the watermelon and tomato stacks. Drizzle with balsamic reduction, zigzagging back and forth across the plate. Sprinkle each stack with a pinch of finishing salt and fresh mint.

Napa Cabbage Coleslaw with Miso Dressing
Note: You can turn this dish into a main by adding tofu or a grilled meat.
1 tablespoon yellow miso
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1 large head)
3 medium carrots, shredded
4 green onions, sliced
1/2 cup sliced almonds
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add the cabbage, carrots, green onions, and almonds and toss to combine. Note: to save time, purchase the carrots and cabbage already shredded.

Tasty Sides Fit For A Fun Fourth

Hope you are enjoying this gorgeous summer weather and are looking forward to the holiday. Wanted to pass along a couple of recipes for easy-to-prepare, colorful and most certainly tasty side dishes perfect for a Fourth of July celebration. Enjoy.

Berry And Gorgonzola Salad
Use seasonal berries for this refreshing salad, matching tangy and rich Gorgonzola cheese with sweet berries, roasted red onions, almonds and tomatoes.
1 medium red onion, halved and thinly sliced
1 tablespoon canola oil
1 pound spring lettuce mix
1/4 cup almonds, roughly chopped
1/2 cup yellow grape tomatoes, halved
1 cup mixed seasonal berries, such as strawberries, blackberries, raspberries and blueberries
5 ounces Gorgonzola cheese, crumbled
For the vinaigrette
1/4 cup sherry vinegar
1/4 teaspoon fresh lemon juice
1 1/2 teaspoons sugar
Kosher or sea salt
Black pepper
1/2 cup canola oil
To roast the red onion, preheat the oven to 350 degrees. Toss the onion with the canola oil and a pinch of salt and pepper, then place on a rimmed baking sheet. Roast until soft and lightly browned, 15 to 20 minutes. Set aside to cool.
Make the vinaigrette by whisking together the raspberry vinegar, lemon juice, sugar, salt and pepper. Drizzle in the oil while continuing to whisk, until vinaigrette slightly thickens. Taste and adjust seasoning.
Toss spring mix, almonds, tomatoes, berries, Gorgonzola cheese and roasted onions with the vinaigrette.

Cherry Salsa
Cherry salsa makes a sweet and savory condiment for all sorts of meats and fishes. Tastes good on it's own too.
2 cups sweet cherries
1 jalapeño, minced (for less heat remove the seeds and the ribs before chopping or don't use at all)
2 medium shallots, minced
1/4 cup fresh basil, chopped
2 teaspoons balsamic vinegar

Kosher or sea salt, to taste

Black pepper, to taste
Pit and chop cherries and combine with jalapeño, shallot, basil and vinegar. Taste and adjust seasoning with salt and pepper. Refrigerate for at least an hour before serving.

Easy Summer Picnic

The recent hot weather started me thinking about easy and tasty dishes that are suitable for enjoying outdoors. Bring along plenty of water and a bottle of wine or two, and perhaps some fresh fruit for dessert, and enjoy.

Tomato and Cucumber Salad
1 large cucumber, peeled,de-seeded,and chopped (or use a seedless variety and just chop)
2 large tomatoes, chopped
3 green onions, chopped
1/2 teaspoon salt
1 tablespoon olive oil
Splash of balsamic vinegar, optional.
Instructions:
Place sliced or chopped cucumber into a serving bowl or re-sealable container. Sprinkle with salt and toss. Add the tomatoes, scallions and olive oil and toss.

Summer Barley-Bean Salad
2 cups cooked barley
1 15 ounce can kidney beans, drained
2 vine-ripened tomatoes, chopped
1 cucumber, chopped
2 stalks celery, chopped
1/4 cup chopped fresh basil leaves
1 tablespoon Dijon mustard
1/2 cup fat-free Italian dressing
Combine all ingredients and chill.

Mediterranean Pockets

4 whole wheat pita bread pockets

8 slices of turkey bacon

1/2 cup crumbled feta cheese

1/2 cup Parmesan or Romano cheese

2 cups of lettuce

2 large tomatoes

1 tub of hummus

1 tablespoon olive oil

Sautee bacon in skillet or bake on a cookie sheet until crisp. Shred lettuce and slice or chop the tomatoes, and crumble feta. Heat olive oil in skillet and lightly brown whole wheat pita bread. To assemble the sandwiches, slather a tablespoon or so of hummus onto inside of each pita and add the rest of the ingredients to fill the pockets.

Fresh and Easy Picnic

The pretty weather has started me thinking about fun and easy picnic meals that are tasty and simple to prepare. These simple suggestions only require fresh ingredients and a bit of love in the preparation, and serve with a nice, refreshing juice and/or a white or rose wine and voila - a lovely outdoors meal.

Simple and Savory Salad
Combine several cups of fresh spinach and 4 large, torn fresh basil leaves with a good drizzle of Extra Virgin Olive Oil and 2 teaspoons of good Balsamic Vinegar. Season with salt and pepper. Roughly chop 4 slices of prosciutto and add to the greens. Grill 4 halves of nectarines on a grill pan over medium heat for a couple of minutes, mostly on the flesh side. Add the nectarines to the greens and sprinkle on dabs of goat cheese and chopped, lightly roasted almonds.

Sandwiches

Grill 4 whole wheat pitas over medium heat in a grill pan along side 12 sliced Cremini mushrooms. When slightly crisp, remove the pitas from the grill and set aside. Place a handful of fresh arugula on top of each pita and add a sprinkle of salt and pepper.

Add a few dashes of finely chopped fresh rosemary to the mushrooms and sprinkle with salt and pepper (wait until the mushrooms have released most of their liquid are browned a bit to season). Place the mushrooms evenly on top of each pita and add a slice of Fontina cheese. Return the pitas with arugula and mushrooms and cheese to the grill pan and cook on medium heat until the cheese starts to melt.

Chicken and Prosciutto

Pound 4 halved boneless, skinless chicken breasts until thin. Place 4 large slices of prosciutto on a cutting board. Place one chicken breast near the top end of each prosciutto slice. Put a fresh sage leaf in the middle of the top side of each chicken breast, season with salt and pepper and roll each proscuitto and chicken slice into a pinwheel type formation. Cook each pinwheel over medium heat in a sautee pan for 3 to 4 minutes on each side or until cooked through.

Dessert - No-Bake Mock Butterfingers

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup brown rice syrup
6 ounces chocolate chips

Heat peanut butter, sugar and rice syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. Melt chocolate chips and spread over top. Let cool for 10 or so minutes, slice and pack into plastic wrap for the picnic.