Today, out of the blue, a company contacted us to review a salad product. Got me thinking about dusting off the old blog. Perhaps under a new URL, perhaps with more linking, less typing and pics probably taken with my iPhone. (Read:  a little less work for moi). So, a question…  is anyone out there, and if so, would you start reading again if I fired this old dawg back up?

- Hill

I wanted to share my secret weapon for making the world’s fastest vinaigrette: Trader Joe’s Aioli Garlic Mustard Sauce. It’s better than plain dijon because it has garlic and lots of spices included – one shop shopping. Next time you’re at Trader Joe’s, pick up a jar then get your game face on to make ridiculously fast salad dressing.

10 Second Garlic Mustard Vinaigrette

Serves: 2 dinner salads, but since this is an “eyeball recipe” you can make as much as you want very easily

Prep: Get out all your ingredients & gear (TJ’s Mustard Aioli, vinegar, oil, salt & pepper, a big salad bowl, whisk or fork, mental clock). Roll up your sleeves, bend your knees in an athletic stance. Now start counting.

One Mississippi, Two Mississippi: Drop 1 tablespoon of TJ’s Mustard Aioli in the bottom of your bowl…

Three Mississippi, Four Mississippi, Five Mississippi: Whisk in a couple of tablespoons of champagne or red wine vinegar

Six Mississippi, Seven Mississippi, Eight Mississippi: Whisk in a couple of tablespoons of extra virgin olive oil (or walnut oil)

Nine Mississippi, Ten Mississippi: Whisk in a pinch of salt, some pepper. Taste. Voila! Full flavored vinaigrette.

Didn’t make the buzzer this time around? Faster chef, FASTER!

- Hill

It was yummy, very fresh, and low-fat. Who knew peaches and tomatoes would go together so well? I went a little overboard with tomato plants in our new garden (4 varieties, 8 plants!) and I’m getting excited for them to start producing when the weather gets hot. Here’s one more tasty way I’ll be using them.

Juicy Peach and Tomato Salad with Balsamic Mint Vinaigrette

Serves: 6-8 as a side salad

Meaty Monitor: Light and fresh. Perfect for summer.

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinaigrette
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 large peaches (about 1 1/2 pounds)
• 3 large red tomatoes (2 lbs)
• 2 large yellow tomatoes (1-2 lbs)
• 1 1/2 cups cherry tomatoes
• 1/4 cup mint leaves, plus sprigs for garnish

Directions:

• Make the dressing by whisking together olive oil, vinegar, lemon juice, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a small bowl. Set aside to marinate.
• Cut the peaches in half and remove the pits. Slice into 1.4 inch rounds (see photo above).
• Remove the core from the large tomatoes and slice them into 1/2 inch rounds.
• Arrange peaches, tomatoes, and cherry tomatoes on a plate. Sprinkle with remaining salt and pepper. Cover and pop in the fridge until ready to serve (not too long unless you want brown peaches).
• Just before you’re ready to serve, coarsely chop mint leaves and add to the vinaigrette. Pour the dressing over the salad and  garnish with a few mint sprigs (optional).

Enjoy!

- Hill

Last night I tried to replicate it and I think I got pretty close. Here’s my take. You can really get creative with this one and add in your own ingredients. I think Sofia had some finely diced mango in hers as well. Jicama would be a great addition too.

Mexican Wild Rice Salad with Pine Nuts, Apples and Lime

Serves: 8 amigos as a side dish

Meaty Monitor: Muy meaty! Long grain wild rice makes this salad filling and nutritious.

Ingredients:

• 6-8 cups of cooked long grain wild rice (I used Uncle Ben’s because it was slim pickin’s at Safeway last night)
• 1 small can of sweet corn kernels (1/2 to 3/4 cup). In the summer use fresh corn
• 1 large carrot, peeled and grated on the fine side of a box grater
• 1/3 cup red onion, diced very very finely
• 1 green apple (granny smith). No need to peel it, but core it and dice it very very finely
• 1/4 cup toasted pine nuts
• 1/3 cup roughly chopped cilantro
• Juice of 3-4 limes
• 2-3 tablespoons of orange juice
• Zest of 1 lime
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Directions:

Cook the wild rice according to the package instructions. (Not gonna lie, I’m a little embarrassed that I used Uncle Ben’s, but that’s what was on hand — it came with a spice pack which I tossed aside.) After the cooked rice has cooled, in a large bowl, combine it with the finely diced red onion and apple, grated carrot, corn kernels, pine nuts and cilantro. In a separate bowl, whisk together lime juice, orange juice, lime zest, olive oil, salt and pepper. Toss the lime dressing with the salad, taste and adjust the seasoning to your liking. If possible, let the flavors combine in the fridge for an hour or so before serving. Enjoy!

- Hill

A photo from my version is below, and remember to start this a couple of hours before you want to eat it – the artichoke shavings need to soak in a citric bath to soften up.

- Hill

I grew up in a concrete jungle of Manhattan but I loved my little oasis on our terrace, a veggie garden. Spring and summer just produced this amazing bounty of goodness that kicked off my love for all things fresh. In the spring, artichokes were a passion in the family. In my crazy greek family it was stuffed, roasted and fried and I loved it all ways. However it wasn’t until I moved to California and visited artichoke country did I appreciate it in its raw state. I know, sounds shocking! But artichokes when sliced thinly and treated to a citric bath are definitely yummy spring eats!

Don’t be afraid, artichokes are not difficult, but they do have a lot of waste, accept it and move on. This recipe has simple ingredients, no whistles and bells. Just amazing tastes. If you like artichokes, you’ll love this. It is Spring on a plate.

Shaved Artichoke and Parmesan Salad by Diane Schreiber

Serves: 4 as a side salad

Meaty Monitor: Light, fresh and Spring-y. You’ll feel super healthy after this one.

Ingredients:

• 2 vitamin C capsules
• 3 to 4 lemons, halved
• 10 baby artichokes (or 4 regular sized artichoke)
• 1/4 pound piece Parmigiano-Reggiano, shaved with a veggie peeler
• 3 cups washed baby arugula
• Extra-virgin olive oil for drizzling (high quality). About 1/4 cup.
• Kosher salt and freshly cracked pepper

Directions:

• Must Do Tip! Set up a bowl of acidulated water by breaking the vitamin C capsules into a large bowl of water and squeezing in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes oxidize before your eyes so you must, must, must set up this bowl of acidulated water first!
• Working one artichoke at a time, peel off the green outer leaves until you get down to the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off (top of the leaves). This is the hardest part. Just hang in there.
• Very carefully, using a sharp knife, mandolin or v-slicer, very thinly shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead so they can tenderize a little.
• To assemble the salad, spin the artichokes in a salad spinner to remove they excess water. Put the artichokes and arugula  in a large serving bowl. Use a vegetable peeler to shave off long curls of Parmigiano-Reggiano, straight from the block.
• Dress the salad with the juice of the remaining lemon, drizzle with high quality extra virgin olive oil and season wiht salt and pepper to taste. The salad should be well-dressed and full flavored but not soggy.
• Serve immediately and enjoy!

- Diane Schreiber