Cook: Fancy BLT's with Roast Tomato Basil Soup and Kale Date Almond Salad

Last night's dinner was delicious! We enjoyed fancy BLT's made with Trader Joe's Sprouted Sourdough bread, Maple bacon (from Costco), Cheddar, Avocado, Romaine Lettuce and Tomato with a small smear of Mayonnaise.  As a busy mom of two boys, I made the salad and soup ahead of time during my toddler's nap. Here are the recipes for Tomato Soup and the Kale Salad. We enjoyed these Chocolate Cupcakes for dessert :)

Cook: Watermelon Feta Mint and Heirloom tomato salad

I love Watermelon year round, but there is something so refreshing about Watermelon in the summertime.  Over the summer, I noticed a few watermelon based salads on a few menus and thought that it seemed to be an interesting idea. Last weekend, stocked with a perfectly ripe watermelon and some heirloom tomatoes from the farmer's market- I decided to attempt the salad myself.  We served it with some brioche, grilled sausage, grilled corn, arugula salad and some apps (see bottom photo). It made for a wonderful summer meal!  I loosely based the salad off this recipe that I found online, but adjusted the tomato/ watermelon ratio to my liking, and added slightly less red onion.

Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons chopped mixed fresh herbs (I used mostly mint, and a few basil leaves)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon kosher salt

4 heirloom tomatoes (medium size), cut in chunks (mine were approx 1 in cubes)

2 cups (I used a little less than half a mini seedlesswatermelon) cubed

a few thin slices of red onion (optional)

1/2 cup crumbled feta cheese (more or less to your liking)

Directions: Whisk together the olive oil, herbs, lemon juice and salt in a large bowl. Add tomato, watermelon, onion (if desired) and toss gently to coat. Sprinkle with cheese, toss gently.  I recommend making this salad just before serving - it tastes best fresh!

Cook: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This is a gorgeous and hearty salad, perfect for fall or winter.  I made this salad for our new years eve dinner last night, and it was a big hit! I have many fantastic recipes to share in 2012, so be sure to keep checking back on the blog!

This salad recipe another gem by Ina Garten.  The only modification I made was a little less oil in the dressing. Here is the recipe I used which is doubled to serve 8-10 (party size)  To make it for 4, you can follow the original recipe here (but reduce the oil in the dressing by half).

Ingredients:

Cook: Healthy and Delicious Kale Salad

 This is one of our favorite new salads!  It is healthy and delicious!   J found this recipe online and it is apparently one of from Dr. Andrew Weil's True Food Kitchen.   Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the daily value for vitamin K, 192 percent of DV for vitamin A, and 88 percent for Vitamin C!

Ingredients:

• 4-6 cups Kale, loosely packed, sliced leaves with midribs removed (you can get pre cut, prepped kale available in bags by the salad section of the supermarket)
• juice of 1 lemon
• 3-4 tablespoons extra-virgin olive oil
• 2 cloves garlic, mashed
• salt and pepper to taste
• hot red pepper flakes to taste
• 2/3 cup grated Pecorino Toscano cheese (or you can use Parmesan)
• 1/2 cup bread crumbs (we use Italian seasoned bread crumbs)

Cook: Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts Recipe

This is a winning recipe that J and I tried recently from epicurious.  The flavors and textures come together nicely in this delicate and complex salad.  It is important to slice the fennel as thin as possible with a sharp knife - this is probably the most time consuming step - but is worth the effort! Alternately, you could use a mandoline, but we don't have one.  :)

Ingredients:

• 6 cups shredded radicchio (about 3/4 pound)
• 2 cups thinly sliced fennel bulb* (paper-thin)
• 1/2 cup walnuts, toasted, cooled and chopped
• 2/3 cup crumbled Roquefort (about 3 oz) / (you can substitute other blue cheese)
• 6 cups arugula, (pre-washed and dried, we used packaged baby arugula)

For Dressing

• 1 tablespoon fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/3 cup olive oil

Cook: Jamie Oliver's The Easiest, Sexiest Salad in the World

Jamie was right. This salad is pretty darn sexy. It is an amazing combination of flavors that just melts in your mouth and makes you happy. It also happens to be a very photogenic salad as well. It's fig season in Southern California and we're taking full advantage of it! If you can, I'd strongly encourage you to try out this recipe.  Serves 4

Criss-cross the figs, but not quite to the botton. 1 fig per person is always a good start, but if they are ripe treat yourself and your loved ones to a larger portion, let's say 3 or 4 figs per person.  Place the figs in a dish, and then weave some pieces of Proscuitto around each fig, throw in some torn buffalo mozzarella, and rip some basil into the mix. Finish off by drizzling everything with honey/lemon dressing (6 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon good honey, sea salt and freshly ground pepper). Bon appetit!

Cook: Mache Grapefruit and Macademia nut salad with citrus dressing

We are back from vacation! It was hard to leave beautiful South Africa but we're happy to be back home in lovely LA. :) Here is an exotic salad that is perfect for this warm summer weather !

Ingredients:

• one 6 oz bag of mache lettuce
• 1 avocado sliced
• 1 grapefruit, peeled and sectioned
• 1/2 cup macadamia nuts, toasted (I just used dry roasted ones)
• 2 tablespoons freshly squeezed grapefruit juice 
• 2 tablespoons freshly squeezed lime
• zest of one lime
• 1/3 cup extra virgin olive oil (the recipe calls for 1/2 but I always use less)
• salt and pepper to taste

Cook: Pan Seared Scallops with Crispy Bacon, Sage, and Lentil Salad

 

It's been a while since I've posted a recipe. Here is a nice light, yet complex and sophisticated, salad by Jamie Oliver that I tested out a few weeks ago.  I used pre-cooked ready to eat lentils from Trader Joe's so that cut prep time by a lot.  I bought my scallops from local Santa monica seafood.

Cook: Fried Goat Cheese and Beet Spring Salad

I love the beets, and the convenience of trader joe's ready to eat baby beets.  Last week, I wanted to try a new salad using beets, and found this fantastic recipe by sophistimom!  Don't be put off by the long list of ingredients and multiple steps. This is actually a pretty straightforward recipe. This salad is absolutely delightful and worth the effort. 

Fried Goat Cheese and Beet Spring Salad (slight modifications by FJLA), Serves 4

You will need: 

• salad greens (I used a package of spring mix)
• a package of Trader Joe's ready to eat baby beets , sliced
• fried goat cheese  
• balsamic honey vinaigrette

Cook: Arugula and Artichoke Salad with Shaved Parmesan and Lemon-Olive Oil Dressing

This is one of our go to salads. It is light, refreshing, and healthy! It is perfect as a side to grilled meats, or baked pasta.

Arugula and Artichoke Salad with Shaved Parmesan and Lemon-Olive Oil Dressing

Ingredients:

• 1 bag of prewashed arugula
• 1 can of artichoke hearts in water (we like the ones from trader joes)
• 1-2 lemons
• olive oil
• Parmesan cheese (block) 

Directions:

1. Place arugula greens in a large salad bowl
2. drain artichoke hearts, quarter them. Add to bowl
3. using a cheese shaver (or vegetable peeler), shave a liberal amount of parmesan cheese into salad bowl.
4. Squeeze 1-2 lemons (depending on your preference)
5. Drizzle with olive oil
6. Toss!!!
7.  Salt and pepper to taste (I usually skip this since the arugula/lemon combo is very flavorful) Enjoy! 

Cook: Easiest Ever Caprese Salad

This is one of the easiest salads / appetizers you can make!  Happy Friday everyone!  :)

Ingredients:

• cherry or grape tomatoes
• small sized mozzarella balls
• fresh basil
• olive oil 
• salt and pepper

Directions:

Cut mozzarella balls in half. Place in bowl with tomatoes. Tear up a few leaves of basil and add to bowl. Drizzle with olive oil. Toss lightly. Add freshly ground salt and pepper to taste. Enjoy!!! 

Cook: Seared Squid, Olive, Tomato and Arugula Salad

J and I decided to make a Spanish feast this past weekend so we put together a menu which included cheese & charcuterie, seared squid salad, tortilla espanola, paella and red wine soaked oranges for dessert.  Each day this week, I'll post a recipe so that by next weekend, you can recreate this meal yourself!

This sexy and sensational salad is super easy and sure to make your guests swoon!  :) The only thing is that you should plan ahead since it is best to marinate it for at least 3 hours.

Seared Squid, Olive, Tomato and Arugula Salad

Ingredients:
1 lb squid tubes and tentacles, cleaned
3 cloves garlic, chopped
1 lemon zested
1 jalapeno chili, finely chopped
1 small bunch parsley, chopped
extra virgin olive oil
1 bag salad arugula.
handful of cherry or grape tomatoes
small handful of kalamata olives

Directions:

1. Clean squid and cut tubes in half lengthwise. Remove any extra cartilage or particles (we did not have to do anything with the squid we bought from Whole Foods).  Rinse and pat dry (with paper towel)
2. Marinate the squid with garlic, chili, lemon zest and parsley for a minimum of 3 hours, or a maximum of a day.
3. When ready to cook, heat a saute pan over high heat. Drizzle with olive oil and sear until the squid is just cooked (approx 1 minute - it will be opaque throughout) - do NOT overcook!  Remove from pan. Squeeze some lemon juice over cooked squid
4. In the pan, deglaze with a splash of dry white wine (we used pinot grigio), add chopped tomatoes and olives and simmer for a few minutes.
5. In a large salad bowl toss arugula with freshly squeezed lemon juice (1 lemon or more to your preference), a drizzle of olive oil and some pepper.
6. To plate, put a small bed of arugula, top with squid, tomatoes and olives!

Cook: DeliciousLA Beet Gorgonzola and Spiced Pecan Salad

This super tasty and sexy salad is incredibly easy if you are able to get a couple of key ingredients from Trader Joe's.  If not, you can still make it following this recipe on epicurious.

Ingredients:

• one box trader joe's steamed and peeled ready to eat baby beets
• 1/2 cup crumbled gorgonzola cheese
• 1/3 cup trader joe's sweet and spicy pecans, broken into pieces
• 1 bag (I think 12 oz?) of spring salad mix

• olive oil   (3 or 4 tablespoons)
• sherry wine vinegar   (3 to 6 tablespoons, depending on our preference)
• 1 large garlic clove pressed
• pinch of sugar
• sea salt

Directions:

1. Slice beets into 1/2 centimeter thickness or as desired, put aside
2. Place spring mix into a large salad bowl, with gorgonzola cheese and pecans
3. add beets, but reserve a few slices for garnish
4. In a separate bowl, prepare the dressing.  Although most recipes call for lot of oil, I prefer to use at most a 1:1 ratio of oil:vinegar, sometimes even 1:2.  Whisk to mix the olive oil and sherry wine vinegar, garlic clove and pinch of sugar. Salt to taste. 
5. Pour dressing over salad and toss gently to coat.
6. Plate into serving dishes, add beets on top for garnish. Add more cheese/pecans if desired.

Enjoy!