Quinoa Salmon Salad

Quinoa Salmon Salad
1 tbsp plus 1 tsp olive oil
1 lb piece skinless salmon fillet
kosher salt and black pepper
1 c quinoa

2 English cucumbers, halved lengthwise and thinly sliced<
1 c fresh flat-leaf parsley leaves
1/4cup torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsl fresh lemon juice

Follow package directions and prepare quinoa. Set aside, allow to cool.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture.


Shrimp & Spinach Salad

Shrimp & Spinach Salad

3 slices center-cut bacon
1 pound jumbo shrimp, peeled and deveined
2 c thinly sliced fennel bulb (about 1 medium bulb)
1 c grape tomatoes, halved
1/2 c thinly sliced red onion
8 oz fresh baby spinach

2 tablespoons finely chopped shallots
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.

Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Tomato, Basil, Corn Salad

Tomato, Basil, Corn Salad

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
3 garlic cloves, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 ears cooked corn, kernels sliced from cob
1 cup cherry/grape tomatoes, halved
1/3 cup chopped fresh basil
In a large bowl, whisk the olive oil, lemon juice, garlic, salt, and pepper.
Gently toss cooked corn, tomatoes, and basil. Top with dressing. Mix well.

Strawberry Quinoa Salad

Strawberry Quinoa Salad
For the Salad:
1 cup quinoa
6 strawberries, trimmed and thinly sliced
2 scallions, white and light-green parts only, thinly sliced
½ cup crumbled feta cheese
¼ cup sliced or slivered almonds, toasted
½ English cucumber, peeled and roughly chopped
2 tbsp finely chopped flat-leaf parsley leaves

2 tbsp thinly sliced mint leaves

For the Dressing:
3 tbsp almond oil
2 tbsp extra-virgin olive oil
2 tbsp champagne vinegar
Juice of 1 lemon
Salt and freshly ground black pepper

In a medium saucepan set over high heat, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover and cook until the quinoa is tender and has absorbed all the water, about 12 minutes.

Remove the saucepan from the heat. Transfer the quinoa to a large baking sheet or plate and spread it out to cool to room temperature.

Meanwhile, in a small bowl or glass measuring cup, whisk the almond oil with the olive oil, champagne vinegar and lemon juice. Season to taste with salt and pepper and set aside.

In a medium bowl, combine the cooled quinoa with the strawberries, scallions, feta cheese, almonds, cucumber, parsley and mint. Re-whisk the dressing and pour it over the salad. Toss to combine. Season to taste with salt and pepper, then serve.

Arugula, Asparagus & Rhubarb Salad

Spring Salad
1 cup white balsamic vinegar
1/2 cup honey
1 1/2 cups sliced rhubarb (about 1 pound)
1/4 cup olive oil plus 2 tablespoons
2 pounds fresh asparagus
Coarse salt
Freshly ground black pepper
4 cups baby arugula
1 cup crumbled goat cheese
3/4 cup chopped walnuts (pecans or almonds would also work)

In a small saucepan combine the vinegar and honey over medium-high heat. Bring to simmer, stirring occasionally, until the honey dissolves into the vinegar. Pour the hot liquid over the rhubarb in a medium bowl and let stand until the liquid has cooled and the rhubarb is slightly tender.

Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tablespoons of the balsamic vinegar-honey mixture with the 1/4 cup olive oil in a small bowl. Refrigerate the remaining vinegar syrup for another use.

Preheat the grill to medium-high or the oven to 350 degrees F. Trim off and discard the woody ends of the asparagus and toss the spears with the remaining 2 tablespoons olive oil. Season lightly with salt and pepper.Place asparagus spears horizontally across the hot, oiled grill grates and grill until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then cut the spears into 2-inch pieces. (Alternately, roast the asparagus in the oven for 20 minutes.)

In a large bowl, combine the asparagus with the arugula, goat cheese, walnuts, and reserved rhubarb slices. Drizzle vinaigrette over all, toss to coat, and serve.

Grilled Fava Beans

Fava beans have a rather short growing season, so when you see them, definitely snatch ’em up. Fresh fava beans are a treat not to be missed. Now, what to do with these tasty legumes? We’ve got a few ideas. See below.

Grilled Fava Beans
2 pounds of fava bean pods
1 lemon, halved
1 small block of parmesan cheese
sea salt and freshly ground black pepper
extra-virgin olive oil
Heat grill on high heat.Rinse fava bean pods and pat dry; coat in extra virgin olive oil.

Grill fava beans for about 3-4 minutes on each side until charred and soft. Grill lemon, cut side down until it has grill marks and is juicy.

Remove beans from the pod; bean should slide out easily from skin.

Drizzle good quality extra-virgin olive oil, and fresh shavings of parmesan cheese, and sprinkle with sea salt and freshly ground black pepper. Enjoy!

Pasta: Toss beans with your favorite dish.

Hummus: Mash beans, then mix in a little sour cream or greek yogurt along with fresh chopped herbs like mint or dill. Fantastic with crackers when pureed until creamy or as a spread on bruschetta when left chunky.

Succotash: Sure, corn is traditional (do you have frozen summer corn in your freezer? you should.), but don’t limit yourself to just corn. Throw thin slices of zucchini, fresh peas, chopped asparagus, or any other seasonal vegetable into the pan along with those fava beans. Toss over high heat with some olive oil until everything is bright and crisp-tender, and you’ll have a side dish to remember.

Beets & Greens

Microgreens Salad
For the Salad:
1 cup of microgreens
1 orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup of shredded carrot or radish (Daikon is nice, but any radish will do.)
1/4 cup chopped walnuts
For the Dressing:
1 Tbsp. cold-pressed olive oil
1 Tbsp. lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper
If your microgreens have some soil on them, give them a light wash and air dry them in a colander for a few moments. (They are very fragile so need to be handled with care).

Place them in a bowl and add the remaining salad ingredients.

Stir up your vinaigrette in a little jar and pour on top of the salad.

Beets & Greens

Beets & Greens
4 beets, 2 gold, 2 red, roasted and peeled
1 tbsp olive oil
1 tbsp fresh lemon juice
4 cups (1 bunch) of your favorite greens: curly kale, broccoli leaf greens, chard, beet greens
¼ cup toasted pistachios
4 pieces bacon, cooked crispy (optional)
1 tablespoon fresh chives (or scallions)
For Goat Cheese Vinaigrette Dressing:
1 clove garlic, minced
2 ounces goat cheese
3 tablespoons white wine vinegar
2 tablespoons olive oil
kosher salt to taste
Start the beets first. They will take up to an hour to roast, cool, and peel. Beets can be roasted in advance and kept in the fridge for up to 3 days.Tear your greens into bite-sized pieces. Add olive oil and lemon juice and massage into leaves. This will be flavor the salad and soften the tough leaves a bit.

When cool, slice the beets. Top greens with beets. Drizzle with Goat Cheese Vinaigrette, then sprinkle salad with pistachios, crumbled bacon (omit for vegetarian dish) and scallions.

Season to taste with Kosher salt and serve immediately.To make the Goat Cheese Vinaigrette: Combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt./td>

Minty Quinoa Salad

Minty Quinoa Squash Salad

2 cups quinoa

1/4 teaspoon fine sea salt, plus a pinch for quinoa

2 small zucchini, cut into 1/4-inch-thick half moons

2 small yellow summer squash, cut into 1/4-inch-thick half moons

1 large shallot, thinly sliced

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

Zest and juice of 2 medium lemons

3/4 cup fresh mint, chopped

6 ounces feta, crumbled

1/3 cup sunflower seeds

Follow package directions and prepare quinoa. Set aside, allow to cool.

Toss zucchini and squash with shallot, oil, salt and pepper and put into a large grill basket. Spray lightly wth cooking spray. Grill over medium heat until veggies are tender.

Alternately, you can roast veggies in the oven. Preheat oven to 425°F. Toss zucchini and squash with shallot, oil, salt and pepper on the baking sheet, and roast for 12 to 15 minutes, stirring once, until brightly colored and lightly browned.

Use a fork to fluff quinoa and transfer it to a large mixing bowl. Toss with warm squash, lemon zest and juice and mint. Divide the salad among plates and garnish with feta and sunflower seeds.

Caprese Salad

Caprese Salad

1 lb ripe tomatoes,
sliced into 1/2″ thick rounds

1 bunch fresh basil, cut into ribbons

8 oz fresh mozzarella or, try smoked mozzarella, sliced into 1/2″ thick rounds

2 tbsp good quality olive oil

2 tbsp good quality balsamic vinegar

Salt & Pepper to taste

Slice tomatoes. Set aside. Slice mozzarella. Set aside.

To make basil ribbons: take 3-4 large basil leaves and roll, starting from narrow, pointed end. Slice across, in narrow strips. Unroll to release ribbons.

Start with a slice of tomato and place a slice of mozzarella on top. Continue to alternate tomato and mozzarella, layering in a concentric circle patten.

Sprinkle basil ribbons on top.

Drizzle olive oil atop salad. Drizzle balsamic vinegar on top.

Sprinkle salt & pepper on top, to taste.

Circles and ribbons too much? Layer tomato slice, mozzarella slice, and a single, whole basil leaf, in rows.