Posts Tagged ‘salad recipe’

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So Many Things To Do With Strawberries

May 10, 2017

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Let The CSA Season Commence…

May 5, 2017

We are celebrating Week 1 of the 2017 CSA program (Community Supported Agriculture) at The Culinary Center of Kansas City!  Our friends at Just Natural Farms manage the CSA program here, providing weekly doses of local area farm-fresh goodness.  They offer half or full boxes of CSA produce and other farm treats (like eggs!), and you can choose a Wednesday or Saturday pick-up. Click here for more information about the program.

One of the items included in this first week’s CSA box was kale. How can you use it, you ask?  Well, we suggest you try this fresh and delicious summer salad…

Massaged Kale & Mango SaladMassaged Kale & Mango Salad

  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced, divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoon honey
  • Freshly ground black pepper to taste
  • 1 mango, diced small (about 1 cup)
  • About 2 tablespoons pepitas, roasted (or pumpkin seeds)

In large serving bowl, add the kale, half of the juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining juice with the honey and lots of freshly ground black pepper. Stream in the remaining 1/4 cup of oil while whisking until a dressing forms and you like how it tastes.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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All Hail Caesar {Dressing}!

June 21, 2016

Here’s one for your “go to” salad dressings file!  All Hail The Caesar!  You’re welcome.

Caesar DressingParty Caesar Dressing

  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 3 to 4 anchovy fillets, minced
  • 1 tablespoon garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1 ½ teaspoons freshly squeezed lemon juice
  • Dash of Worcestershire sauce
  • 1 cup olive oil
  • 1 tablespoon warm water, if needed
  • ½ cup parmesan cheese, freshly grated

In a salad bowl, add the yolk, mustard, anchovies, garlic, vinegar, juice and sauce. Whisk to combine. Add oil in a slow, steady stream until it is fully incorporated, whisking constantly.  (If the dressing gets too thick, add water; then continue until all the oil is added.) Add cheese and continue to blend.   Makes 2 cups.

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This Caesar Dressing was delicious on our ‘Big Salad’ at Tuesday Lunch this week.  We post our weekly menu online by Thursday or Friday for the following week. Hope you can join us next week!

 

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Zucchini Like You’ve Never Seen…

October 25, 2015

Delight in the flavors this zucchini salad will lend to your next party. Wow. Enjoy and… Go Royals!

Grilled Zucchini Salad with Cilantro Vinaigrette

VINAIGRETTE

  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 8 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 5 tablespoons Spanish extra virgin olive oil, divided
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to tasteZucchini Salad - slices

 

  • 1 pound 2 ounces small zucchini, thinly sliced lengthwise
  • 1 teaspoon salt
  • 1 tablespoon Spanish olive oil
  • 1 garlic clove, crushed
  • 1/3 cup pine nuts

For the vinaigrette, add the garlic, cumin, cilantro, and parsley in a food processor and process, using a pulsing action, until well mixed.

With the motor running, add 1 tablespoon of the oil, drop by drop. Using a spatula, scrape down the sides of the bowl. With the motor running again, very slowly add the remaining 5 tablespoons oil in a thin, steady stream and process until it has all been incorporated and the dressing has slightly thickened. Add the vinegar and process for 1 minute or until blended. Season with saCCKC Loves Baseballlt and pepper and set aside until ready for service.

Layer the zucchini slices in a colander and sprinkle with the salt. Set over a large plate and allow the zucchini to drain for about 1 hour. When the zucchini have drained, quickly rinse the slices under cold running water, then dry well with paper towels or a clean kitchen towel. Transfer to a large bowl and add the oil and garlic, then toss together lightly.

Heat a ridged grill pan. Add the zucchini slices, in batches in a single layer, and cook for 5 minutes or until tender, turning once. Transfer to a large serving bowl. Set aside and let cool slightly.

To serve, sprinkle the pine nuts over the zucchini. If the vinaigrette has separated, whisk it together, then drizzle some over the zucchini and gently toss to combine. Serve with the remaining vinaigrette in a small serving bowl on the side.

Makes 6 servings.

 

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Spinach Salad With The Works

October 22, 2015

A classic time-honored salad that is just the thing for picnics and tailgate parties! Enjoy and… Go Royals!

Spinach SaladRuthie’s Spinach Salad

DRESSING

  • 1 cup salad oil
  • ½ cup sugar
  • ½ cup red wine vinegar
  • 3 to 4 cloves garlic, fresh, peeled, finely minced
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

SALAD

  • 8 cups spinach, fresh, stems removed, thoroughly washed, dried
  • 1 cup dried cranberries (or dried cherries)
  • 4 ounces feta cheese, crumbled
  • 1 medium red onion, peeled, thinly sliced
  • 4 to 6 slices bacon, cooked, drained, crumbled
  • ½ cup almonds, toasted, slivered

For the dressing, in a container with a tight fitting lid add oil, sugar, vinegar, garlic, salt, paprika, black pepper, and cayenne pepper. Cover and shake well to mix well.  (Dressing may be made up to one week ahead of time and stored in refrigerator.)  Set aside.

To assemble salad, in a large salad bowl add spinach, cranberries, cheese, onions, bacon, and almonds.  Pour dressing over top and toss to combine. Serve immediately.  Makes 6 servings.

ECCKC Loves BaseballTC:

If you have extra spinach, try sautéing a little minced garlic in olive oil, then adding coarsely chopped spinach leaves.  Sauté just until leaves begin to be limp.  This makes a flavorful side dish with almost any main course entrée. 

 

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Rich & Charlie’s Italian Salad

June 30, 2015

This classic Italian salad was a natural fit with our mostaccioli with meat sauce and fresh parmesan cheese at Tuesday Lunch. Serve it at your next dinner party to wow your crowd.

Rich & Charlie's SaladRich and Charlie’s Salad

DRESSING

  • 1/3 small red onion, grated
  • 4 ounces pimento, chopped
  • ¾ cup olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic, minced

SALAD

  • 1 medium head iceberg lettuce
  • 1 head Romaine lettuce
  • 1 cup hearts of palm, sliced
  • 1 cup artichoke hearts, halved
  • 1 cup medium red onion, sliced
  • ¾ cup parmesan cheese, grated

For the dressing, in 2-cup jar add the onion, pimento, oil, vinegar and garlic. Shake well and refrigerate. (Will keep for up to 6 weeks.)

For the salad, break iceberg and Romaine lettuce into bite size pieces and place in large bowl. Add hearts of palm, artichoke hearts, onions and cheese. Gently toss to mix. Pour dressing to taste over salad and chill for 15 minutes to 2 hours.

Makes 8 servings

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Spicy Cucumber Salad

March 3, 2015

When you’re looking for special side dish with a kick, this is the ticket!  We served it at Tuesday Lunch at The Culinary Center with our Mojo Pork Cuban sandwiches. (Click here for that recipe.)

Spicy Cucumber SaladKorean Spicy Cucumber Salad

  • 1 cucumber, washed, ends removed, sliced into ¼-1/8-inch pieces (preferably English)
  • ½ to ¾ cup rice vinegar *
  • 2 dashes apple cider vinegar
  • 3 tablespoons Korean red pepper paste (Gochujang)
  • 2 teaspoons red chili peppers (Gochugaru-Korean style, fine powder – not cayenne pepper)
  • ½ teaspoon garlic, fresh, minced
  • 2 teaspoons sugar
  • ¼ teaspoon sesame oil
  • 3 dashes salt

On a cutting board spread cucumber slices in a single layer. Sprinkle with salt and set aside for at least 15 minutes or until water starts to form on them.

In a 1-1/2 quart mixing bowl add rice and apple cider vinegars, red pepper paste, red chili peppers, garlic, sugar, oil, and salt. Set aside.

Press cucumber slices with a paper towel to remove water (or cheesecloth). Transfer cucumbers to a bowl and add the marinade. Stir to coat and set aside to marinate for at least 1 hour before serving. (Cucumbers may start to be a bit limp, but do not let them get soggy due to vinegar.) Store leftover cucumbers in the refrigerator in a plastic container with only a little bit of the liquid. Makes 4 servings

* COOK’S NOTE:  Use ½ cup rice vinegar for small to medium-size cucumber; ¾ cup for larger size.

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