Pico de Gallo

 

This has been my favorite side dish at our local Mexican place.  After years of loving it and carefully assessing what was in it, I finally had a go at making it myself. This is served with the fresh tortilla chips and salsa at the restaurant and it's my favorite part.  It's really like a salad... and a dip, and something to sprinkle on your rice and beans!  I can be whatever you want it to be. 

Be sure to chop things a bit smaller than you think they should be... you want to have a bit of everything in each scoop of your tortilla chip.

Ingredients

Makes about 4-5 cups

1 cup of red cabbage, diced small

1 cup of green cabbage, diced small

1 cup of tomatoes, diced small

3 jalapenos, diced small (remove the seeds)

1 cup of white onion, diced small

1/2 cup of cilantro, chopped

2-3 limes, juiced

1/2 cup of pickled jalapenos, diced small

2 tablespoons of the picked jalapeno juice, optional

Salt and pepper to taste

Mix all together and let sit for an hour or two before serving.  Lasts a day or two in the fridge, but it's best the day you make it.

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Greek Green Lentil Salad

I had this salad years ago at a Greek restaurant in Vancouver BC (The Greek by Anatoli) and loved it so much. I am not sure if this is 100% the same, but this is what I dreamed up over the years thinking about it.  It has all my favorite flavors!

I finally made this for a party at my house for my birthday. Lots of friends and family came and brought other Greek goodies to share, so it wasn't too hard to host my own party.

I bought my green French lentils in bulk, they are my favorite! I think other lentils would work too.  I just simmer the lentils in water until they are tender, then drain and add them in.  They do tend to swell quite a bit, so be careful that you don't cook too many.  If you do (like I did), you can freeze them to add to soups, or toss with roasted veggies for a nice side dish.  You could even saute them with some butter and spices and make a nice 'bed' for a piece of grilled fish, chick or pork.

Serves 4-6

Ingredients:

• 1 cup green lentils, cooked and drained (cooled)
• 1 cup of cherry tomatoes
• 1 can of garbanzo beans, drained
• 2 cups of arugula (or spinach)
• 3/4 cup of feta, crumbled
• 2-3 Tbsp parmesan cheese
• Juice of one lemon
• Salt and Pepper to taste

Since I was prepping this ahead of time, I added everything to the bowl except the arugula and put it in the fridge.  When we were ready for dinner, it was easy to add the arugula and give everything a toss. I tasted to make sure the seasoning was right, and served it right away.

Here is it is all tossed and ready to serve. It lasted well on the buffet and there weren't any leftovers.

Since this was a Greek party for my birthday, I wanted to share our outfits and back drop.  In case  you're wondering why I am wearing pink star glasses... well, I have to admit it was actually a Mamma Mia Greek party.  We had a blast and it was a fun way to usher in my 60th year.  Singing and dancing until 3am almost killed me, hahaha, but a great time was had by all.

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Greek Coleslaw with Feta and Pepperoncini

I like just about everything Greek! I know that using Greek "tag" on this coleslaw is a bit of a stretch, but as it involves feta and pepperoncini, so I'm using it.

This salad is simple to pull together and only needs a short time to marinate. I would recommend that you toss it about 10-15 minutes before your serve it, or it could get to be a bit limp and not so yummy and crunchy. I have enjoyed leftovers the next day, but the texture does change. I made it two ways, once without tomatoes and cucumbers, and once without. Use what you have...

It's great side dish for grilled chicken or pork. Maybe serve with some pita bread and some tzatziki.

Serves 4

Ingredients

4-5 cups of Cabbage, chopped (green, purple or combo)

2-3 Green onions, minced

1 cup of cherry tomatoes, halved (optional)

1 persian cucumber, diced small (optional)

1/2 cup crumbled Feta

1/2 cup sliced Pepperoncini, drained

2-3 Tbsp Olive Oil

1 Tbsp Lemon Juice (or use pepperoncini brine from jar)

Mix everything into a big bowl and stir to combine. If making ahead, then don't add the oil, lemon juice or pepperoncini brine (if using) until ready to serve.

Avocado Dressing/Dip

This is my made up recipe for an avocado "green goddess style" dressing.  We were having spicy grilled steaks (using my Cajun spice rub recipe here) and wanted to use up an avocado that I feared was nearing to be over ripe (it wasn't luckily). I thought the dressing would be great to have the spicy grilled steak on a green salad, and it was!  

Makes about 1 cup

Ingredients

1 large avocado, or 2 small (peeled and pitted)

1/2 bunch  of cilantro, washed and bottom 1/3 of stems removed

Juice of 1 large lime, or 2 small

1/4 cup of mayo

1/4 cup of vegetable oil

1 clove fresh garlic

1 tsp salt

Add all ingredients into a blender, and puree until the dressing is smooth. Store covered tightly in the fridge. The avocado dressing remains bright green for about a week.  

We also used this for a sauce on tacos later in the week. Yum!

Kiwi, Blueberry & Goat Cheese Salad

Summer is coming... isn't it?  Please tell me it is, I could use some sun and happiness!
I miss my friends. I miss my family. I miss sharing food and wine together.

With more time on our hands lately being house bound because of COVID-19, I've been looking to my blog to feel creative and pass the time. 

I've been going through photos in my blog folder, and found some inspiration.  I made this salad last summer, but just never got around to sharing it.  I remember it was an early summer evening, with dinner looming, I looked around and started grabbing things a salad on the deck.  Blueberries, kiwis, goat cheese (my favorite!), sliced almonds on spinach. Yes! It was divine, and definitely a keeper.

I used a bottled dressing (which is not my norm) which was a touch sweet. A poppyseed dressing would be good, or even just plain oil and red wine vinegar with teaspoon of sugar or honey.

I'm not going to give you the recipe... because I think you can take it from here, right?
If you don't have kiwis, use strawberries or nectarines.
If you don't like goat cheese, then what about feta or cojita cheese?
Don't have almonds? Use sunflower seeds, pumpkin seeds or pecans.
Make it your own.

We served it with a glass of Kirkland brand Sauvignon Blanc wine, which is my favorite cheap wine. Crisp and tangy and perfect with our salad and asparagus.
Just wanted to pass that on...

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Caesar Dressing

I will admit, I turned up my nose on this recipe when I first found it on the internet, knowing that "real" caesar dressing does not include mayo.
Except, this is SO delicious, and easy... and won't freak anyone out with a raw egg in it like the traditional classic caesar.  It tastes so much like the Girard's bottled caesar you buy at Costco, or grocery store.

I'd say try it, what have you got to lose?
In full disclosure, I used the entire 2 oz can of anchovies in my second try of this recipe, but we are major anchovy fans, so I would suggest you try it with less first. My hubby is so in love with this dressing, he's been asking me to make it again and again! We even slathered it on salmon fillets one night and baked it, and it was yum!

Yes, I did use bottled lemon juice, don't judge... it was all I had, which is exactly why I have it in the fridge, for just such an emergency.

Makes about 1 1/2 cups
Ingredients

2 garlic cloves minced
4-6 white anchovy fillets, or 2 tsp anchovy paste (or more to taste)
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup of mayo
1/2 cup parmiggiano-reggiano
Fresh ground pepper

I threw all ingredients into a blender and blended until smooth.  It is that easy.
If the dressing is too thick, you can add a bit of water, as needed.  I'd do that as you used it, and not do it all at once though. I normally put the dressing in the bottom of an empty bowl, add a bit of water, throw in the lettuce and toss.  Add croutons if desired.

I didn't add anything to the salad except a mixture of romaine and spinach, and then tossed it in the caesar dressing.  Delicious!

I rarely buy salad dressing, it is so much easier, cheaper and more delicious to make yourself.
Homemade Ranch Mix
Versatile Salad Dressing Recipe
Peppercorn Ranch
Creamy Raspberry Walnut Salad Dressing


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Greek Lentil Salad

Crunchy, sweet, savory and so healthy! Make up a bunch of this and enjoy it throughout the week.  

We had this salad recently at a great Greek restaurant in Vancouver BC (The Greek by Anatoli) and immediately loved it.  Such a different assortment of flavors and textures, and very satisfying too. I just knew I needed to make it when I got home.

I buy the Trader Joe's French Lentils regularly and love them.  I used one full package in this recipe, which is about 2 cups. I used the last of the fresh corn, but I think frozen corn, or even canned (and drained) corn would work in a pinch.  

In full disclosure, the photo above is from our meal at the restaurant because I forgot to take a picture of mine!  I made this for a family party of about 20 people and it was a big hit, and my sister asked me to blog it. My photo (if I had one...) would look a bit different....I forgot to buy kale.. so used fresh spinach instead (more people like spinach in my opinion).  I also added the feta at the last minute, and I really think most dishes are improved by feta.

Makes enough for 8-10 (keeps well for lunches)
Ingredients

16 oz French green lentils, dried (about 2 cups)
4 cups water or broth
1 tsp salt
1 red bell pepper, diced small
2 ears of fresh corn, parboiled and cut off the cob (or 1 1/2 cups frozen, thawed)
9 oz bag of baby spinach, chopped- About 2 cups chopped (kale is also a good substitute
1 cup feta cheese, crumbled
1/4 cup olive oil
Juice of one lemon
1/2 tsp garlic powder, or a couple cloves fresh garlic, minced
Salt and Pepper to taste

Greek Yogurt for topping, sprinkle with a bit of cumin, if desired

In a saucepan over medium high heat, add all the lentils, salt and 4 cups of water.  Bring to a gentle boil and then reduce heat to low simmer until they are cooked, about 30 minutes.  They should be firm, but not hard.  Drain and let cool.

In a large bowl, add the diced bell pepper, the corn and the shredded spinach (or kale).  Add the lentils, the olive oil, lemon and spices.  Stir to combine.  Adjust seasoning with more salt and pepper.  Add feta and combine, sprinkle top with a bit more feta and a dollop of yogurt.
Serve either chilled, or at room temperature.

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Moroccan Salad- Tomato & Cucumber

We have this crazy tradition in our family, grab yourself an unique party theme and slap it onto your relatives.
You?  You are bringing a Moroccan salad!
Okay,
So yeah, sure. I got one.
Not...
So, you Google it.  Hmmmm, this seems like every other Mediterranean salad I ever made. What exactly makes this different?
Frankly, I am not sure, but it IS different.
It may be the size that you cut them into, it may be the combination, the olive oil, the parsley, or the seasoning.
It is incredibly delicious and easy to make.
Don't believe me, just try it. I think you will like it.

Waiting for the next theme, or dreaming up some challenge for my sisters soon.  
What do YOU think?  Czech Republic?  Poland?  Ghana? Uruguay?  

Serves about 4-6
Ingredients

1 lb cherry tomatoes (or grape), cut into small pieces (I did eighths)
1 1/2 English cucumbers, diced small
1/4 cup fresh parsley, minced
1/4 cup green onions, chives, or onion, minced
1 Lemon, juiced
1 tsp Lemon zest
1/4 cup olive oil
Salt & pepper to taste

Chop everything, add the olive oil and lemon zest and juice. Season well with salt and pepper.  Chill until ready to serve.  Best made 1-2 hours before serving.

Black eyed Pea Salad with Lime, Cumin & Cilantro

This salad came to be while I was making another salad, the Spanish Chickpea and Tuna salad I posted yesterday.  While I was cutting up the veggies, I started thinking of the bag of frozen black eyed peas that I had thawed, that was sitting in the fridge waiting for me to become inspired. I didn't intend to blog this one, but it was so good I had to share. Sorry for the lack of photos here.

Making two salads at once it a real time saver, and on a hearty salad like this one, and the one from yesterday, they are good keepers for your lunches, plus they are very healthy!

NOTE(S):

• While I used frozen black eyed peas for this, I suggest the canned for this recipe.  I think they are a bit more tender and flavorful.

• Also, I had some leftover smoked chicken breasts in the fridge, which I cubed up and threw into the salad when someone requested a "meaty" salad.
• Other veggies would be good too... tomatoes, jalapenos, cucumbers.  What have you got, what do you like?

Makes about 5 cups
Ingredients

2 cans (15 oz) black eyed peas, drained and rinsed.
1/3 cup cilantro, chopped
1/2 cup bell pepper, diced small (I used a combo of yellow and red)
1/4 cup red or white onions (or even green onions)
Juice of 1-2 limes (about 2 Tbsp) 
2 Tbsp oil (olive or vegetable)
1 tsp cumin
1/2 tsp red pepper flakes (optional)
Salt and Pepper to taste
1 1/2 cups of cooked chicken, diced (optional)

In a large bowl, add the black eyed peas, cilantro, peppers, onions. Combine well.  Add the lime juice, olive oil and spices.  Stir and adjust flavors with salt and pepper.  Add chicken, if using.  Allow flavors to stand and meld for 15-20 minutes before serving.


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Spanish Chickpea & Tuna Salad

I tried this dish at a tapas bar in Spain.  A quiet, unassuming bowl among many other exciting salads, in the top left of the photo below, only some of the bowl is in this shoot.  I tried some, because it looked so pretty.  I was instantly in love.

We'd been wandering all morning in this city square filled with coin, stamp and other collectibles flea market.  We'd gotten off our cruise ship early that morning, and frankly after 7 days on a cruise ship, you'd think you'd be full still?
Nope...  
Having been off the ship for five hours, we were all ready for our next meal.  There were many cute little places in the Gothic district, but it can be so hard to tell which is going to be good.  Many looks SO touristy...

This place appeared to be a chain restaurant, but it was just ready to open and we could see inside to the great looking buffet of tapas, all ready for us to check it out.  

This was a good value and easy for a group to eat so that everyone got exactly what they wanted.

Some of the dishes... seafood paella

Potato tortilla on a slice of bread with a hot pepper, interesting!

Spanish Meatballs

But, onto the recipe for that salad I talked about earlier!

Serves 5, makes about 5 cups

Ingredients

    

2 cans chick-peas, drained and rinsed

Salt, to taste for the chickpeas

Fresh ground black pepper, to taste

1⁄4 cup extra virgin olive oil (to taste)

1 (6 ounce) can tuna, drained and broken into large flakes

1/4 cup red onion, diced

1/4 cup red or yellow bell pepper, diced small (I used a bit of both)

1/4 cup cucumber, diced small
1/4 cup celery, diced small

1⁄4 cup red wine vinegar (to taste)

3 Tbsp chopped fresh Italian parsley

In a large bowl, gently toss together the chickpeas, the tuna, onion, bell pepper, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.

Add more olive oil, vinegar, or salt and pepper as you like.

Serve slightly chilled.

If you think red onions are too strong, try this trick.  Pour boiling water over the minced onions, drain and add to the salad.  This makes them less strong, which many people object to in red onions.

 

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Garbanzo, Cherry Tomatoes & Basil Salad

Easiest salad ever.
End of story.
It's got some freshness, it's got some protein and some interest with fresh basil.  Enjoy.
If you want to keep it Vegan, then substitute the honey for agave syrup.

Serves 3-4
Ingredients

1 15oz can garbanzo beans, rinsed and drained
11/2 cup cherry tomatoes, halved
1 cup basil leaves, chopped
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp honey, or agave (optional)
1 tbsp olive oil
Salt and pepper to taste

First thing, mix up the dressing in the bottom of the bowl by mixing the garlic, lemon juice, honey and olive oil together with a whisk.  Add Salt and pepper. 

Toss with the cherry tomatoes, chopped basil and the drained garbanzo beans.  Chill for a couple hours and serve. 

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