Tag Archives: summer salad recipes

{Things I Love} :: Summer 2016

My {Things I Love} list is back for Summer 2016 with some fun and interesting objets de desir, places, people, books, recipes, photography, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion…until next time, Happy End of Summer, and Bon Appetit!

fresh fish cookbook

Fresh Fish Cookbook

Jennifer Trainer Thompson‘s new cookbook has gorgeous photography, amazing seafood recipes and great stories of her living along the New England coast, all the while demystifying how to cook fish simply and deliciously. You’ll find recipes for soups and chowders, shellfish, fish entrees, side dishes, desserts and beachy cocktails for your next Summer seaside feast.

Jennifer is the author of over 20 books, a self-professed hot sauce maker and chicken chaser, and author of the blog Jump Up and Kiss Me, where you can find more of her food stories and recipes.

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https://www.amazon.com/Fresh-Fish-Fearless-Grilling-Shucking/dp/1612123376

coconut rose petal ice cream

Coconut and Rose Petal Ice Cream w/ Cardamom Crumble

Not only is this a beautiful Summer dessert, it’s vegan, made with coconut milk and vanilla, fresh rose petals and a cardamom and oats crumble topping.  A dream come true.

Linda Lomelinos of Call Me Cupcake Blog

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Ken & Cook NYC

It’s currently #NYCRestaurantWeek, and we all know what that means. Bingeing on some of the most delicious food and drinks in NYC, without guilt of course, at $42 per person for dinner and $29 per person for lunch including appetizers, entree and dessert. I recently visited Ken and Cook with a friend for dinner the other night and I had a glorious feast of Ahi Poke Tuna, Seafood Ceviche, Filet Mignon with Basil Pesto Mashed Potatoes with a Chocolate Lava Cake w/ Salted Caramel Ice Cream and Tiramisu for dessert. With unlimited Prosecco on the house, at that. The atmosphere was lovely, the staff super attentive and gracious. In a great location in SoHo on Kenmore Street at the best table in the house. Must try – 100% delicious!

http://www.kenandcook.com

nora luther

Nora Luther Food Photography

Being a food stylist and photographer myself, of course I’m obsessed with all things food photography. I discovered Art Director Nora Luther’s food photos from another food blog I visit frequently and was blown away by her photos of food literally flying in the air.  So creative and very cool way to present food in a unique way.

blackberry crostata

Blackberry Chocolate Italian Tart with Coffee Creme Fraiche

OK. I absolutely love fruit tarts in the Summer. But blackberries and chocolate in a whole grain coconut flour crust? Topped with coffee infused creme fraiche? And what a gorgeous presentation at that, by Valentina of Hortus food blog. yes, please. 

pereg flours

Pereg Gourmet Alternative Flours

We all know that gluten-free is all the rage, and Pereg Gourmet just launched a new line of alternative flours this year to give consumers more cooking and baking options for gluten-free diets. They have 6 new varieties including Almond flour, Banana flour, Buckwheat flour, Chickpea flour, Coconut flour and Farro flour. All are gluten free except for the Farro, and are 100% natural, non-dairy and certified kosher. I was fortunate enough to get some samples myself, so it’s time to experiment with some fun recipes for Fall – hmmm, I’m thinking pizza, tarts and pies, homemade pasta..let’s see what I can come up with – stay tuned!

fried chicken gravy poutine

Fried Chicken and Gravy Poutine

O.M.G. – 5 words: fried chicken. gravy. fries. cheese curds. BACON. #yum

http://realfoodbydad.com/fried-chicken-and-gravy-poutine/

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The Capital Grille #GenerousPour Summer Promo

My friends and I visited The Capital Grille the other night on 42nd St in NYC to take advantage of NY Restaurant Week (yes, once again!) and to partake in their #GenerousPour Summer promo. For only $28, were able to taste a variety of 3 whites and 3 reds, handpicked by The Capital Grille to accompany our dinner menu. We had the Clam Chowder (super good!), Dry Aged NY Strip and Grilled Shrimp, Beef Tournados, and Pan-Seared Salmon (all amazing!) with Green Beans and Mashed Potatoes (to. die. for.) and an amazing Creme Brûlée (my favorite!!) for dessert.

My favorite wines were the Provenance Sauvignon Blanc from Napa CA, and the Beaulieu Vineyards Tapestry Cabernet (a bordeaux blend), also from Napa. We managed to stay for a few hours with full bellies and lots of generously poured vino and escaped for less than $100 each, including tip. Now that’s a delicious steal.

http://www.thecapitalgrille.com/events/the-generous-pour-wine-tasting

peach burrata salad

Peach Burrata Salad

This fresh summer salad is the perfect recipe for a light lunch or side dish for dinner. The saltiness of the prosciutto with the subtle heat of the red onion and the creaminess of the burrata is a seriously magical combination. And it’s stunning to look at too, is it not? I’m thinking a side of sparkling rose would just top it off beautifully.

http://www.designlovefest.com/2016/08/peach-and-burrata-salad/

french country cooking cookbook

French Country Cooking Cookbook

Another lovely cookbook from one of my favorite food bloggers, Mimi Thorisson of Manger. Filled with gorgeous as ever French styling and recipes and photos that will make your mouth water and wish you too were living in the countryside of France. Available Oct 25, and for pre-order on Amazon and Barnes and Noble online…can’t wait to get my hands on it!

lobster tails

Lobster Tails with Mojo de Ajo & Grilled Corn Salsa

I love anything grilled, and this recipe absolutely screams Summer. Grilled lobster tails with garlic, chipotle, cilantro and lime marinade and a side of grilled corn salsa with more spicy flavors like jalapeño, onions, and basil. Sounds divine. Must make tonight.

http://www.upcloseandtasty.com/blog/2014/july/lobster-tails-with-grilled-corn-salsa

caprese mac and cheese

4 Cheese Caprese Mac and Cheese

O.M.G. Pasta. Heirloom tomatoes and basil. All baked into a bubbly pot with 4 melty cheeses – cheddar, havarti, mozzarella and brie. Tieghan from Half Baked Harvest does it again. Gorgeous and delicious as always.

 

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The Perfect Beach Bash + An Amazing Shrimp & Veggie Salad w/ Lemon-Herb Dressing

TableHeroShot_Crop

Summer is here and it’s absolutely my favorite time of the year! The sun is shining, the trees are in bloom, and everyone is outside enjoying the weather making it prime time for entertaining family and friends with barbecue and cocktails by the beach, lake or even in the backyard by the pool. I’ve put together some party planning and decorating tips for the perfect summer outdoor beach party, along with some menu ideas featuring lots of fresh seafood, finger foods, and refreshing fruits and veggies.

ShrimpPastaSalad-RecipeShot

One of my favorite recipes to make for a summer outdoor beach party is a Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil and tarragon, lots of veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for some extra crunch, and fresh sautéed savory shrimp. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.

Standalone_1175X1290

I made this amazing summer salad using my KitchenAid® 3-Speed Hand Blender – check out the full post on KitchenEnthusiast.com for the full recipe and all my fun tips on creating the Perfect Beach Bash this Summer!

CLICK HERE FOR PARTY PLANNING TIPS AND THE FULL RECIPE! http://blog.kitchenaid.com/tips-perfect-beach-party-recipe/

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Treasured Recipes from the Past: Classic Summer Side Salads

Gram's Recipes

Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.

Grams Recipe Book

I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)

Broccoli Salad
Broccoli Salad

Broccoli Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 2 bunches fresh broccoli
  • 8 slices bacon
  • 1 small red onion, chopped
  • 1/4 cup raisins
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • Sunflower Seeds, for garnish

Instructions

  1. Cut raw broccoli into bite-sized pieces. Cook bacon until crisp and crumble. Add onion and raisins. Mix mayonnaise, sugar and vinegar together and add to other ingredients. Garnish with sunflower seeds. Must be made the night before. Stir occasionally to blend flavors.
  2. Note: Peel broccoli stalks and then cut into thin slices and add to the other mixture. Dressing may seem dry but don't add extra as it will get mushy from moisture in the broccoli while marinating.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

Antipasto Salad
Antipasto Salad

Antipasto Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

  • 1 pound medium shells or rotini pasta
  • 1/2 pound provolone or fontina cheese
  • 1/4 pound hard salami
  • 1/4 pound pepperoni
  • 1/4 pound prosciutto
  • 1 small can black olives
  • 1 small jar green or kalamata olives
  • 3 tomatoes (sub Sun-dried tomatoes, chopped)
  • 1 green or red pepper, diced
  • 3 stalks celery, chopped
  • 1 small sweet onion, diced
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • 3/4 cup olive oil
  • 1/2 cup cider or wine vinegar
  • Fresh basil or oregano leaves for garnish

Instructions

  1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

 

Italian Potato Salad
Italian Potato Salad

Italian Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
  • 1 can drained green beans
  • 1 sliced large red or vidalia onion
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Kosher salt and fresh ground black pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • Sliced green onions, for garnish

Instructions

  1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

 


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Refreshingly Light Get-In-My-Bikini Crab Salad

Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!

Refreshingly Light Get-In-My-Bikini Crab Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6

Ingredients

  • 1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
  • 1 tablespoon grapeseed oil
  • 2 tablespoons white wine vinegar
  • lemon juice from 1/2 fresh lemon
  • 1/2 cup celery, diced
  • 1/2 orange or red bell pepper, diced
  • 1/4 cup red onion, diced fine
  • 1/2 cup cucumber, diced
  • 2 tablespoons fresh cilantro, chopped fine
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh cracked white pepper
  • 1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
  • 1 teaspoon red chili flakes (optional)
  • 1 small red or green chile, diced fine (optional)
  • 3 tablespoons light/low cal mayonnaise
  • Garnish: salad greens, sliced avocado, lemon wedges, cilantro

Instructions

  1. Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
  2. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
  3. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
  4. Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.

Notes

You can also substitute cooked chicken or shrimp or tuna for this recipe.

http://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

—–

Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches

AllRecipes.com Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

 

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White Peach, Prosciutto & Mozzarella Salad

peach-prosciutto-salad

Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.

peaches1

Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.

peach salad 2

This summer salad recipe pairs white peaches with prosciutto and fresh mozzarella tossed in a tangy sweet vinaigrette. It’s refreshing, light, and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.

White Peach, Prosciutto & Mozzarella Salad

Yield: 4 servings

Ingredients

  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1 tbsp white balsamic vinegar
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 head leafy green lettuce
  • 2 large white peaches, sliced into wedges
  • ½ red onion, sliced paper thin
  • 3-4 slices prosciutto, sliced thin and torn into pieces
  • 3 oz fresh mozzarella cheese, shredded into pieces

Instructions

  1. Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn’t separate.
  2. Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.
  3. Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.
  4. Serve with crusty bread and a glass of white wine (Reisling or Chardonnay pairs well).
http://www.theartfulgourmet.com/2011/08/07/peach-prosciutto-and-mozzarella-salad/

peaches3

Almost too pretty to eat.

peaches 2

Other Recipes you may enjoy:

Grilled Chicken and Peach Salad

Oprah’s Summer Peach Salad

Paula Deen’s Grilled Peach Salad

Roasted Beet, Peach and Goat Cheese Salad

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Salad Niçoise for a Spring Day

Salad Nicoise
Salad Nicoise

Spring is about unearthing fresh things. Lighter things. Brighter things. Turning a new leaf. Dusting off and starting new. There’s something so refreshing about a lovely, fresh, healthy salad on a Spring Day and what better time to make one of my favorites: Salad Niçoise.

Salad Nicoise is known as a compound salad made with eggs, potatoes, green beans, salad greens, fresh tuna and Niçoise olives arranged in a colorful display. The salad is made with a Tarragon Vinaigrette for the potatoes and with a Red wine vinaigrette drizzled over the entire salad platter at the end. We start by making the vinaigrette dressings, then boil the potatoes, beans, eggs in separate pots. The tomatoes are blanched for a minute and then cooled in an ice bath for peeling and quartering. The fresh tuna is seared in olive oil over a high heat until it has a crispy crust and then cut into slices. This recipe makes a large serving for 6-8 people which can be halved if you’re serving for a smaller crowd (or quartered if just making this lovely dish for yourself!)

Salad Nicoise for a Spring Day

Yield: 6-8 servings

Ingredients

  • Tarragon Vinaigrette:
  • 3 tbsp tarragon wine vinegar
  • 1 tbsp Dijon mustard
  • ¾ cup olive oil
  • 1 large shallot, finely minced
  • ¼ c or more chopped fresh tarragon
  • Salt and freshly ground black pepper
  • Red Wine Vinaigrette:
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • ¾ cup olive oil
  • 2 cloves garlic, finely minced
  • 1 tsp chopped fresh thyme
  • 3 tbsp minced fresh green herbs (basil, parsley or tarragon)
  • Salt and freshly ground black pepper
  • Salad:
  • 3 cups (2 lbs) red-skinned potatoes
  • ¼ c. dry white wine
  • 3 c (1 lb) baby green beans (haricots verts)
  • 3-4 tomatoes
  • 1 tbsp canola or vegetable oil
  • 1 lb fresh tuna (or 2 cans imported tuna in olive oil)
  • Salt and freshly ground pepper
  • 1 head Boston lettuce leaves, washed, drained and dried
  • 3 hard-cooked eggs, peeled and quartered
  • 6 anchovy fillets, soaked in water for 20 minutes and cut lengthwise
  • ½ cup Nicoise olives

Instructions

  1. Make the tarragon vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the shallot and tarragon and season with salt and pepper. Reserve.
  2. Make the red wine vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the garlic and fresh herbs and season with salt and pepper. Reserve.
  3. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until just done, about 20 mins. Drain in a colander and allow the potatoes to cool slightly. When cool enough to handle, cut the potatoes into ¼ inch slices or a medium dice. Transfer the potatoes to a bowl and pour the wine over. Toss to coat and cover the bowl with plastic wrap. When the potatoes are completely cool, drain them of any excess wine and toss them with the tarragon vinaigrette. Reserve.
  4. Bring a large pot of water to a boil. Trim the beans at the stem end leaving the tails intact. Add the beans to the boiling water and cook until just done, about 5 mins. Remove the beans with a slotted spoon, reserving the water. Drain and refresh under cold water. Drain again.
  5. Return the salted water to a boil. Core the tomatoes and make an X in the bases just deep enough to score the skin. Fill a large bowl with ice and water and have it nearby. When the water boils, add the tomatoes and blanch them for 1 minutes. With a slotted spoon, immediately transfer the tomatoes to the ice bath. When cool, remove the skins and cut the tomatoes into quarters and eighths.
  6. To prepare the fresh tuna, in a heavy skillet heat the oil over a high heat. Lightly salt and pepper the tuna and sauté until the fish has a golden crust and is rare to medium-rare in the center, 2-3 minutes per side. Cool and cut into slices or 1 inch cubes.
  7. To assemble the final presentation of the salad: drizzle the beans and tomatoes with some of the red wine vinaigrette. If using canned tuna, lightly flake and toss with the vinaigrette lightly. Place the lettuce leaves around the edge of the salad platter. Drape the eggs with the anchovies. Arrange the tomato alternately with the olives, eggs and string beans. Mound the potato salad on the platter.
  8. Arrange the tuna next to the potatoes and drizzle the remaining red wine vinaigrette over all. Serve.
http://www.theartfulgourmet.com/2011/04/30/salad-nicoise-for-a-spring-day/


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