Published by mel on April 14, 2009 in breakfast, entree, recipe and sides & bites.
This week, I’m taking all my inspiration from food magazines. Of course, I can’t just follow a recipe without tweaking it somehow. That would make it far too easy!
I saw this recipe in the first few pages of April’s Gourmet and instantly wanted to try it. I love a good, strong salad dressing. Olive oil, sherry vinegar, Dijon mustard, shallots, tarragon and capers combine for a tangy, salty vinaigrette that’s made for salads and soft-boiled eggs. Spicy arugula and crisp bread round it out for a meal-sized salad.
I made this salad last night and again for lunch today. It’s just the right amount of fancy, healthy and delicious. I can’t get enough!
Continue reading ‘Arugula & Bread Salad, Tarragon Caper Vinaigrette’
Published by mel on March 4, 2009 in entree, recipe and sides & bites.
This past weekend I was on a weekend cruise to the Bahamas for my cousin’s bachelorette party. (I know, life is hard.) Cruises mean food 24 hours a day. Breakfast buffet, snack, lunch, snack, 3-course meal, the bar and late-night pizza. All in all, more food (and beverage) than I’m used to. So, this week is all about detox for me, and I made this super tasty chopped salad with a slightly sweet miso dressing. I felt healthy just looking at it…and eating it was was no chore either.
A chopped salad is so much more pleasant than one with big, chunky toppings. Especially when you eat it at your desk and your office has no walls. Much neater. This salad starts with some baby spinach, small enough that chopping isn’t necessary. Pile on your favorite chopped veggies and proteins — radishes, hard-boiled egg, Canadian bacon, Havarti cheese and carrots in my case. Then drizzle with a little miso dressing and dig in.
I’m posting this salad and others this week as part of The Cruise Cleanse. Stay tuned for Taco Salad later this week.
Continue reading ‘Chopped Salad with Miso Dressing’
Published by mel on February 18, 2009 in entree, recipe and sides & bites.
Everyone loves tuna salad right? My sister-in-law can’t get enough. If there’s a tuna salad sandwich on the menu, you know she’s probably going to order it. Even my notoriously picky college roommate likes tuna, and she hates everything, including all kinds of fish. (I know…I simply cannot explain it.)
While traditional tuna salad is delicious, I know everyone’s got their favorite recipe. Some people like onions, celery and mayo. Others prefer yellow mustard and relish. I even know someone who uses cream cheese, but I think that’s plain weird. My favorite is mayo-less and usually involves red onions and roasted peppers, but sometimes I add eggs. This is how the Spaniards do it, and they do their tuna right.
This time, I made a simple salad of imported Spanish tuna, packed in tomato sauce, mixed with artichoke hearts, thinly sliced red onion and hard-boiled eggs. Stuff everything into a grilled piquillo pepper and you’ve got a pretty fancy-looking lunch or snack in under 15 minutes. These would also make a pretty little appetizer on a small handful of greens. Even better, skip the stuffing part and squash everything inside a crusty baguette for a truly delicious sandwich.
So, what’s your favorite tuna salad recipe? Do you eat it in a sandwich? On crackers? Straight from the mixing bowl?
Continue reading ‘Piquillo Peppers stuffed w/Artichokes, Tuna & Egg Salad’
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