Category Archives: SALAD RECIPES

ASIAN SPIRALIZED VEGGIE SALAD

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When we were camping in May with Andy’s sister Katie and her husband Rick, each couple took turn cooking dinner. One night it would be Mr. C. and me slaving away in our trailer preparing dinner for four, and the next evening it would be Rick and Katie’s turn to do the honor. This is what is called, in the vernacular, a win/win situation. Each couple got a night off from cooking (and doing dishes) with the sure knowledge that dinner would be delicious. And in Katie’s case particularly – healthy and inventive. She even went so far as to bring her spiralizer along for the ride. How cool is that! And of course, after seeing how much fun it was to operate the gizmo and how nice the veggies were cut, I made myself a mental note to purchase one when I returned home.

Well, apparently my mental notes aren’t as reliable as they used to be. So, when the mental note finally found its way out of the abyss formerly known as my memory 6 weeks later, I got right on it. I ordered a Brieftons 5-blade spiralizer from Amazon. And frankly, I was amazed at how inexpensive it was. $24 (well really only $23.99) but we all know that’s $24 to anyone with half a brain! But I digress……. And the other evening, for the first time, I took the plastic wonder out of its box, gave it a quick wash, and set it up on my counter. Then with the help of the directions (and yes, I read directions because I’m not mechanically inclined enough to intuit how something works), I spiralized the zucchini, cabbage, carrot, and orange bell pepper for this salad. It was so much fun! And the machine was so easy to clean after I was all done playing with the veggies.

And the salad was delicious. I especially loved the “zoodles”. (That’s zucchini noodles to the unenlightened.) And now I can hardly wait to serve zoodles instead of spaghetti next time I get a hankering for Old Fashioned Meatballs and Spaghetti. Of course, I’ll have to rename the dish. Meatballs and Zoodles. Or Oodles of Zoodles and Meatballs, or a name equally as catchy.  

So, in the final analysis, I think I made a wise choice purchasing this new kitchen tool. The price was right, and now the only problem is where to store the darn thing. My pantry is already filled to the brim. But I will make it work. Somehow.

As always, have fun making delicious and healthy food for your family. And thanks again Katie for turning me on to this new way to get more veggies into our diet. Yet again, I am in your debt. Hugs to you and Rick.

And peace and love to all.

Oh, and just so you know, I included 3 salad dressing recipes that can be used with the veggies in this recipe. All 3 are Asian inspired.   

Dressing #1 has a bolder flavor than Salad dressings #2 & #3

Dressing #2 would be a better choice if you want the flavor focus to be on the veggies. Dressing #1 takes the focus off the veggies and places it more on the flavor of the dressing.

Dressing #3 is the same dressing you would find on a standard Chinese chicken salad or my version – Asian Slaw.  

Salad Dressing #1

2 T. vegetable oil

1 tsp. toasted sesame oil

⅓ c. rice vinegar

3 T.  hoisin sauce, or more to taste

5 tsp. soy sauce, or more to taste

1-2 T. peanut butter (creamy or crunchy), or more to taste

1 clove garlic, finely minced

2 tsp. finely minced fresh ginger

pinch crushed red pepper flakes

Whisk the veggie oil, toasted sesame oil, rice vinegar, hoisin sauce, soy sauce, peanut butter, garlic, ginger, and crushed red pepper flakes together. Let sit at room temperature at least 30 minutes before dressing your salad. Store unused dressing in the refrigerator.

Salad Dressing #2

3 T. rice vinegar

1 T. peanut butter

1 tsp. soy sauce

1 tsp. toasted sesame oil

1 clove garlic, finely minced

1 tsp. granulated sugar

freshly ground black pepper

pinch crushed red pepper flakes

Whisk the rice vinegar, peanut butter, soy sauce, toasted sesame oil, garlic, sugar, pepper, and crushed red pepper flakes together. Store in refrigerator.

Salad Dressing #3

¼ c. vegetable oil

2 T. sesame oil

4 tsp. white vinegar (the regular old fashioned distilled kind)

1 tsp. lemon juice (the kind that comes from a real lemon)

1 tsp. sugar

1 tsp. kosher salt

freshly ground black pepper

Whisk all ingredients together. Store in refrigerator.

Put it all together:

2 zucchini (about ¾ lb.) spiralized (zoodles)

¼ tsp. kosher salt

1 c. spiralized green or red cabbage   

1 lg. carrot, spiralized

1 red, yellow, or orange bell pepper, spiralized

2 green onions, thinly sliced on the diagonal

2 T. toasted sesame seeds

salted peanuts, for garnish, opt. (or slivered almonds would be perfect if you chose to use dressing #3)

Place the spiralized zucchini in a colander either in a bowl or in the sink. Toss with the salt. Let the zoodles drain a bit of their excess moisture while you prep the other vegetables. Before building the salad, cut the spiralized zucchini with a pair of scissors to make them easier to toss (and eat). (You might want to do the same with the other veggies too.)

In a large mixing bowl, combine the zucchini noodles (unwashed) with the cabbage, carrot, bell pepper, and green onions.

Pour enough dressing (your choice) over the vegetables to coat them, but not drown them. Toss, taste, and adjust seasoning. Refrigerate the salad if made ahead.

Just before serving, toss in the toasted sesame seeds. Garnish with salted peanuts (or almonds).  Serve immediately.

And in case you were wondering, of course you can use any old veggie you want in this salad. Actually, the more and different the veggies, the better!  

  

CORN AND BLACK BEAN SALAD WITH FETA CHEESE

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And yes, I have two other corn salad recipes on this site. And yes, one of the recipes is very similar to this one. And that’s not a coincidence. Because I started with my recipe for Black Bean and Grilled Corn Salad, then adjusted it a bit and added a few ingredients I thought would make for tasty additions.  And frankly, I love corn salads. So, for me having choices is a lovely thing. And since it’s summer and we are once again free to entertain, I figured you too might enjoy having another healthy and mayonnaise free salad recipe at your disposal. And I might add, very easy to prepare. And the prep instructions state those six little words I so love to read, and I imagine some of you might also appreciate – refrigerate for several hours or overnight! I tell you, as I continue into my golden years, but still loving to entertain, I must start preparations at least a day ahead if I want to adhere to my own self-imposed standards of what constitutes a meal for company.  

When I was younger, even with 4 kidlets under foot, I thought nothing of calling up good friends at 11:30 a.m. on a Saturday, for example, and having a whole spread ready for guests at 6:00 p.m. Including homemade bread and dessert. Not anymore. No way, no how! Now I need to plan ahead, shop ahead, bake ahead, chop ahead, and then take a nap ahead! Even though in my head I am still super woman, the reality is that I am no longer able to leap tall buildings with a single bound. Heck, I can’t even climb our stairs without stopping at the top to wonder how much longer before our elevator is my main means of travel between our basement and the main floor. But, at least for me, the solution is to just keep going and keep cooking. But spread the tasks into reasonable segments. In between which, force myself to sit down, read a chapter in my book, or check my email. Even though the break may only be 10 minutes, it is now a mandatory requirement for me to get almost any chore completed. But the good news is – I can still do most things. It just takes me a bit longer.

But to offset the physical limitations imposed by advancing age, there are the things that don’t change at all. I’m still very capable of laughing, loving my life, looking forward to new adventures, and spending time with Mr. C., our wonderful family, and our fabulous friends. And really, is there anything better or more important than that?!    

As always, live your life to the fullest. Don’t let anyone or anything hold you back from enjoying every minute of your day. And don’t stop making memories. They are truly our life blood.

Peace and love to all.

2-3 ears of corn

¼ c. extra virgin olive oil

1 tsp. lime zest

3 T. fresh lime juice

2 garlic cloves, finely minced

1 T. pickled jalapeño juice

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 c. diced celery, including celery leaves

1 c. halved black olives

1 orange bell pepper, diced

¼ c. finely chopped red onion

2 T. chopped pickled jalapeño slices, or more to taste

1 (15 oz.) can black beans, rinsed and drained

2 c. cherry or grape tomatoes, halved or cut in thirds

1 c. crumbled feta cheese

Bring a large pan of water to a boil. Add the ears of corn, bring water back to a boil, and cook corn for 3 minutes. Remove from water and let sit about 15 minutes before cutting the corn kernels off the cob. Set kernels aside.

Whisk the olive oil, lime juice, garlic, jalapeño juice, salt, and pepper together in a large mixing bowl.

Mix the corn, celery, olives, orange bell pepper, red onion, chopped jalapeño, and black beans in with the dressing. Gently fold in the halved cherry tomatoes and crumbled feta cheese. Cover the bowl and refrigerate for several hours or overnight.

When ready to serve, stir gently and scoop into a pretty salad bowl. No decoration required.  

  

MEDITERRANEAN QUINOA, FRESH VEGETABLE, AND FETA CHEESE SALAD

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I go through cycles. For several weeks I can find myself drawn to brown rice, for example. Then all of a sudden, it’s egg noodles, or grits, or lentils, or like at present – quinoa. Why I can’t happily diversify better when it comes to side dishes, I might never know. But it is what it is. And like I stated, I seemed to now be on a quinoa kick. And more power to me, I say. Because quinoa is a very healthy seed and a better choice for a side dish than say, white rice, or even brown rice. And I do have to admit, I love me a good side dish.

What I was really hungry for the other evening was a hearty salad to go along with our entrée. But frankly, I was too lazy to make both a side dish and a salad. So, why not a combination dish that contained some kind of grain, dried beans, lentils, or rice and a plethora of fresh veggies!   

So, I decided to make a salad that was kind of a Greek salad meets tabbouleh mash-up. But one of the main requisites for whatever I was going to build, was that I had to have all of the ingredients on hand. No going to the store for this gal for only one or two ingredients! So, this is what I came up with. And yay, we both loved this salad/side dish. And after we had eaten our fill, we still had enough left over for me to serve it again with Ground Lamb Patties with Rosemary and Thyme (recipe coming soon), Hummus, and Tzatziki (recipes already on site) the next day.  

Now for those of you who have never cooked or even tasted quinoa, you are in for a treat. Quinoa is quick and easy to cook, and it plays well with other ingredients. You want to serve it plain, then simply cook it in broth. You want to add other ingredients, you will never hear it complaining. Quinoa is nothing if not versatile. And I must state this fact: Quinoa is a healthy alternative to most other grains. It’s rich in fiber, minerals, antioxidants, and all nine essential amino acids, which makes it one of the healthiest and most nutritious foods on the planet. And – it tastes good! What more could you ask? So, do yourself and your family a favor. MAKE SOME QUINOA SOON!

As always, play with your food. Eat what you know you like, but don’t forget to try new things too. And stay safe. Both Mr. C. and I are now fully vaccinated. But that doesn’t stop us from wearing our masks in public. And like some people still believe, wearing a mask does not infringe on our personal rights as American citizens. But it does have a lot to do with the rights of others. Every person has the right to remain healthy. And that can’t happen until every person shows consideration for those around them. There’s no republican or democrat under those masks. There’s no one who has been stripped of their personal freedom by wearing a mask. But donning a mask is still the best way to demonstrate that the wearer cares about themselves and others. And so what if it’s a bit uncomfortable wearing a mask. Big deal. The sooner we can all put this pandemic behind us, the sooner we can see everyone’s beautiful smile again. And I for one will be glad for that day. I miss smiles. And I miss hugs. I miss my kids, my relatives, and my friends. But mostly, I don’t want to miss people who have lost their life because of another person’s ignorance. So, please do your part. And get vaccinated. No, it may not be the perfect solution, but it’s what we have to work with right now. So, please be part of the solution. Read what experts have to say on the subject, not what some television personality sitting behind a script has to offer.

And no, I can’t help myself from sharing my beliefs with you. I’m not just a cook. I’m a wife, mother, old friend, and new friend who wants the best for every person who is now living or is yet to be a resident of Mother Earth. If we don’t care about our planet and how to save it, and don’t value the lives of others, what have we really given to the world? I’d rather be remembered as a good person than as a good cook. (OK, I’d like to be remembered as a good cook too.) But upper most – a decent human being. That’s what really counts. And what I strive for daily.   

Peace and love to all.  

1 c. quinoa *

2 c. chicken broth  or 2 cups water and 2 teaspoons chicken base

3 T. extra virgin olive oil   

3 T. red wine vinegar

1 T. fresh lemon juice

2 cloves garlic, finely minced

pinch kosher salt

freshly ground black pepper

1 c. halved grape tomatoes

1 c. diced English cucumber

½ c. diced red, yellow, or orange bell pepper

⅓ c. minced red onion

2 T. chopped fresh parsley

½ c. sliced pitted kalamata olives

1 c. chopped feta cheese, or more to taste

Pour the quinoa into a fine mesh strainer and rinse under running water for at least 1 minute. (See why below.) Combine the rinsed quinoa and chicken broth in a saucepan. Bring the mixture to a boil, then decrease the heat to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the broth, about 20 minutes. Stir frequently. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside.

Whisk the olive oil, vinegar, lemon juice, garlic, salt, and pepper together in a large salad bowl. Gently stir in the tomatoes, cucumber, bell pepper, red onion, parsley, kalamata olives, feta cheese, and slightly warm quinoa. Taste, and adjust seasoning. Chill in refrigerator, 1 to 4 hours.

*Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a fine mesh strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

If prepared correctly, the flavor of quinoa when cooked in just water is a somewhat nutty combination of brown rice and oats. But when cooked in broth, the seeds will take on the flavor of the broth. And as you can see if you look up my other quinoa recipes, I always cook the seeds in broth.    

AVOCADO, TOMATO, RED ONION, AND CUCUMBER SALAD

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This salad is the result of having an avocado, too many cherry tomatoes, and an English cucumber that really needed to be eaten. You know how that goes. Either you bought too many vegetables on your last grand adventure to the grocery store, or like with us, your last farm box included many of the same vegetables you already had on hand. This happens to us all the time. And of course, I always tell myself, this week I am going to serve – more – veggies! And it’s not that we don’t eat plenty of vegetables already. We do. But there is always room for improvement. Especially in this household where both of us have always enjoyed and felt cheated if we don’t dine on the perfect threesome for dinner. Entrée, side starch of some kind (unless of course it’s a pasta dish where the starch is part of the entrée), and a veggie or salad. And if there’s a slice or two of freshly baked bread on the side, all the better. (Bread at dinner doesn’t happen often at Chez Carr, but when it does it’s a real treat.) But, for us, our downfall is that darn starchy side dish.

Perhaps it’s just psychological, but I don’t think so. Regardless, my taste buds could apparently care less what my brain has to say on the subject. They just know what they like. And my taste buds like veggies just fine. But what they really crave are the creamy, calorie laden starches that compliment almost any entrée. Especially the entrées that feature a lean cut of meat or fish. So, you can see, after all my years of pacifying my taste buds, they are bound to rebel at a lean piece of chicken, no starchy side dish, but rather two veggies or a veggie and a salad.  

But the other evening, I served this salad with a baked piece of chicken and steamed broccoli. For whatever reason, this combination of dishes met with my taste bud’s approval. There was no, “I feel cheated”, “you’re trying to starve me”, or “why do you hate me” whining going on. In fact, because it had been a fairly low fat, low calorie dinner, my mind didn’t give me any flak either!

So, if you too would like to serve a dish that doesn’t cause guilt or a sense of longing for missed delicacies, build this salad at your earliest convenience. It is just creamy delicious. And just as satisfying as a starchy side dish. (But it’s got veggies in it!)

As always, have a great time in your kitchen, keep laughing out loud, and finding the joy in everything you do. Life’s short my friends. Live it to the fullest. And no, I’m not giving up on side dishes completely. I’m just going to try and cook healthier. And serve more vegetables. (Sorry honey!)    

Peace and love to all.       

1 T. extra virgin olive oil  

1 T. fresh lemon juice  

½ tsp. kosher salt  

freshly ground black pepper

1 c. halved grape or cherry tomatoes

⅓ c. thinly sliced red onion  

⅓ English cucumber, partially peeled, halved, then cut ⅓-inch thick

1 avocado, diced

1 T. chopped fresh parsley

Whisk or shake the olive oil, lemon juice, salt, and pepper together.  

Place the tomatoes, red onion, cucumber, diced avocado, and parsley in a salad bowl. Drizzle with the dressing and toss gently just before serving.

And yes of course, if you want to add some diced carrot to your salad, fling it in. Or any other veggie for that matter. This is just a basic “throw it all together” salad. The creamy delicious part comes from the avocado. Because regardless of how carefully you toss the salad, some of the avocado melts onto everything. Yum!   

BUFFALO CHICKEN SALAD WITH BLUE CHEESE DRESSING

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Any way you fix it, buffalo chicken is fabulous. I remember the first time I tasted Buffalo Wings (yes of course there’s a recipe on this site), I made a complete pig of myself. It was truly love at first bite. But over the years, as much as I enjoy wings, they are not the healthiest part of a chicken if you are paying even a modicum of attention to fat or protein content. So, as the resident cook and nutritionist here at Chez Carr, I felt obligated to try and make a healthier version of one of our favorite appetizers. And at the same time, turn it into an entrée. (I always love a good challenge.) Sometimes my plans work, sometimes not so much. But I still always endeavor to work towards the goal of healthy, nutritional, super tasty food.

So, with buffalo wings in mind (when are they not in mind), I decided to prepare a salad that would feature all the best parts of a buffalo wing appetizer plate. Of course there had to be carrots, celery, and blue cheese dressing. Absolutely mandatory! And, for the star of the show, chicken slathered in hot sauce. So, I took my wings recipe, massaged it a bit, and the rest as they say is history.

So, if you too are a buffalo wings lover, but feel guilty after you have eaten them, please allow me to help you rid yourself of any guilt. (Well, almost any guilt. There’s still the calories in the sauce and the blue cheese dressing to consider. But of course, some concessions must always be made for gastronomic integrity!)

As always, stay healthy, stay happy, and stay well fed. We who can appreciate truly delicious food are lucky. Whenever I see someone placing the likes of a box of ground beef helper or a dried potato mix in their grocery cart, I want to stop them and ask why they find this type of product acceptable? But then, I’ve had dear friends for 50 plus years who eat mediocre food because they are simply too lazy to go to any effort. So, I can only ascertain, that food is more important to some folks than others. But I certainly know where Mr. C. and I fall on that spectrum. And I feel thankful that not only do we both cherish good food, but that I am still able to prepare food that both of us can enjoy. It’s all about choices. And as long as I have an option, I’m going to prepare food that brings us both pleasure. (And if coincidentally it’s good (or better) for us, like the use of chicken breasts in this recipe, that’s just an added benefit!)

I closed the preface to my first self-published cookbook with the following words. I feel they are as true today as they were when I first wrote them. “When it comes to feeding my family and friends, nothing is too good for them. There is no better way for me to show them in how high a regard I hold them, than by serving well prepared food in an attractive manner.”    

Peace and love to all.  

For the Dressing:

½ c. mayonnaise

½ c. plain Greek yogurt

4 tsp. fresh lemon juice

pinch kosher salt

freshly ground black pepper (quite a bit)

1/8 tsp. granulated garlic

1 c. blue cheese crumbles (or more), plus some for garnish

milk

Combine the mayonnaise, yogurt, lemon juice, salt, pepper, and blue cheese in food processor or blender. Process until smooth and creamy. Add enough milk to reach desired consistency. Store in an airtight container in your refrigerator.  

For the Chicken:

2 boneless, skinless chicken breasts, cut into bite sized pieces

kosher salt

freshly ground black pepper

granulated garlic

3 T. unsalted butter, melted

3 T. Frank’s Red Hot Sauce (no substitution allowed)

1 tsp. fresh lemon juice

Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic. Bake in a pre-heated 425-degree oven for 15-20 minutes or until the pieces are fully cooked. Meanwhile melt the butter in a medium sized bowl; add hot sauce and lemon juice.

When the chicken has finished baking, add to the bowl with hot sauce mixture and stir until well coated. Set aside to cool. (If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)

For the Salad: (amount for 2 healthy appetites)

4-6 c. chopped romaine lettuce

½ c. thinly sliced carrot

½ c. thinly sliced celery

⅓ c. thinly sliced red onion

To serve the salad, first lay down a bed of lettuce. Then sprinkle on the carrot, celery, and red onion. Add the chicken to one area of the salad, then drizzle some of the dressing over all and garnish with a few blue cheese crumbles and a grind or two of black pepper. (You probably will have extra dressing. Lucky you!)

NAPA (CHINESE CABBAGE) SALAD

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This was one of my kid’s favorite salads when they were growing up. Us big kids too. The original recipe, including the ingredients listed below, called for iceberg lettuce, shredded chicken, and fried Chinese rice (cellophane) noodles. But Mr. C. and I have now come to terms with the fact that we are approaching incipient old age. (When, pray tell, did that happen?) So, although we would love to hold fast to our culinary guilty pleasures, the reality is that we need to watch our cholesterol, sugar, and fat consumption. And serving this salad using napa cabbage (more nutrients than iceberg lettuce) and foregoing the fried noodles is in our own best interest. (And yes, I dearly miss the fried noodles!)

And as for the chicken, we sometimes include it. Especially in the summer when it’s hot outside and a cold salad makes a perfect meal. But mainly anymore, we enjoy this salad as an accompaniment. And what a delicious and different salad this makes. It’s crunchy, and refreshingly Chinese without the almost requisite inclusion of soy sauce.

So, if you too love a salad with bold flavor, a delightful crunch, that is way different from the usual green offering, give this recipe a try. You will love it.

As always, live on the wild side. Pick up a head of napa cabbage instead of romaine, arugula, or even spinach. Because napa cabbage has a lovely mild flavor with kind of a peppery kick to it.

And while you’re at it, you might even pick up a container of distilled white vinegar. And yes, that’s plain white vinegar. (You’ll need it anyway for this recipe.) Because some of you who are on the young side, may not believe what I am about to tell you, but it’s the truth. Scouts honor.

Some of us started cooking before white wine, red wine, balsamic, raspberry, Champagne, rice, apple cider, sherry, etc. vinegars were widely available. (And yes, I own them all. Now!) But as a brand new cook, plain white vinegar was all I used. (It’s all I knew about.) And there are still some dishes that I make routinely that simply would not be as delicious without this unassuming inexpensive ingredient. For example, my dressing for potato salad, Sunomono (look it up), some barbecue sauces I make, some salads containing cucumber I adore, just to name a few. So, if you don’t already own this amazing ingredient because you have been embarrassed to be seen with it in your grocery cart, get over it! Buy a bottle with the full knowledge that you are the savvy one. You are the cook that really “gets it”! And the bigger the container the better. (It never goes bad.)

So dear friends, I wish you a wonderful weekend filled with good food, good comradery, and good health. Peace and love to all.  

4 tsp. distilled white vinegar

1 tsp. kosher salt, or more to taste

freshly ground black pepper

1 tsp. granulated sugar

¼ c. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

½ head napa cabbage, finely chopped (you can use iceberg lettuce in a pinch)

3 green onions, sliced diagonally

3 thin slices fresh ginger, minced

2 T. slivered almonds

2 T. sesame seeds

1 c. shredded cooked chicken, opt.

Whisk the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, and lemon juice together.

Just before serving, place the cabbage, green onions, ginger, almonds, and sesame seeds in a salad bowl. Pour on most of the dressing. Toss to coat. Add additional dressing as needed. (You want the cabbage nicely coated but not swimming in the dressing.) Serve immediately.

     

ROASTED BEETS, CANDIED PECANS, AND FETA CHEESE SALAD WITH A BALSAMIC VINEGAR DRESSING

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‘Twas the day after Christmas, and all through the house, every kitty was sleeping, and so was Andy’s spouse! Well, I was almost asleep. I must admit, about an hour ago I did kind of drift off a bit as I was reading. But I was awakened by a powerful sawing noise emanating from our kitchen. Mr. C. had taken it upon himself to liberate the remaining ham from its bone. And the smoked turkey from its carcass. I mean really. What a guy! I’d gladly wake up to that kind of noise any day of the week. I quickly thanked him and asked that he save the ham bone for soup later this week. He immediately agreed as he too loves Navy bean Soup. (And yes, the recipe is on this site.) Anyway, now that I was awake, I decided to start a loaf of sourdough bread, and while I was at it, start writing up this post so that I could share this recipe with you.

I truly love a good salad. And I have to say, this salad is wildly delicious. And the great part, besides the flavors of course, is that you can roast the beets, prepare the dressing, and candy the pecans well in advance. So then just before serving, all you need to do is place some arugula on a plate, platter, or shallow bowl, sprinkle on some beets, drizzle on some dressing, crumble on some feta cheese, and garnish with candied pecans. So, the final assembly takes about 3 minutes.

Now granted, this is not going to be an everyday salad in our home. I don’t always have roasted beets and candied pecans lying around. But I see no reason not to make this simple dressing over and over again, and there is almost always feta cheese in our refrigerator. So, a simpler version with just arugula or spinach, feta, and this dressing is going to be served a lot here at Chez Carr. It is just a heavenly combination of flavors. Much like our beloved Argentinian Remolacha. (Yes, that recipe is on this site too.)

Well dear friends, I’m going to make this a short post. My wing-back reading chair is beckoning. And if I’m lucky, I’ll get a couple chapters in before the sand man comes to visit. May the joy of this holiday season be with you and yours. Happy New Year.

For the Salad:

baby arugula preferably, but baby spinach or mixed greens make a good substitute

diced roasted beets (see recipe below)

Balsamic Vinegar Dressing

feta or chèvre, crumbled

candied pecans (see recipe below) or toasted plain pecan halves 

This salad can be made to size. For the two of us, I start by spreading a layer of arugula on about a 9-inch plate. Then I throw on a few beets, followed by a healthy drizzle of the dressing. Then top with the crumbled feta and garnished (liberally) with candied pecans. Serve immediately.

Balsamic Vinegar Dressing:

⅓ c. extra virgin olive oil

¼ c. good balsamic vinegar 

1 T. Dijon mustard (I use Maille brand Rich and Creamy Dijon Mustard Blend)

1½ T. honey

1 T. finely minced shallot

½ tsp. kosher salt

freshly ground black pepper

In a small bowl or jar, whisk or shake the olive oil, balsamic vinegar, mustard, honey, minced shallot, salt, and pepper together. Taste and adjust seasoning. Dressing can be made ahead.

Oven Roasted Beets

2 med. sized beets

2 tsp. extra virgin olive oil

kosher salt

freshly ground black pepper

Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut the beets in bite sized pieces. Place on a baking sheet and toss with the olive oil and sprinkle lightly with kosher salt and pepper. Roast in a pre-heated 400-degree oven for 30 to 40 minutes, turning once or twice with a spatula, until the beets are just tender. Remove from oven and allow to cool. Set aside.

Rudi’s Rosemary and Maker’s Mark Pecans

2 T. unsalted butter

2 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. ground chili pepper

1 T. brown sugar, packed

1 T. Maker’s Mark bourbon

2 c. pecan halves

Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.

Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)

Remove from oven and allow to cool completely before storing in an airtight container.   

Sunrise from our deck a few mornings ago. It was so glorious that I just had to capture the moment. Of course I was still in my jammies, bathrobe, and bare feet – so I didn’t linger. But what a way to start the day! Luckily I could still see it perfectly from our kitchen sink. (Plus being inside the house, I could spare our neighbors the site of me first thing in the morning. Definitely the neighborly thing to do!)

    

ROMAINE, KALE, AND RADISH SALAD IN A LEMON VINIAGRETTE

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Many of the recipes I publish are based on an ingredient or ingredients that I want or need to use up. And this salad is no exception. Take kale, for example. This terribly good for us vegetable grows like a weed in a half wine barrel at the back (west facing) side of our house. And even though I try to use this leafy green cruciferous as often as possible, there is always more in that darn wine barrel than we can consume. I also have chives growing in the same area that should be used before we have our first heavy frost.  And in the case of this recipe, I also had, and still have, an abundance of radishes in the vegetable drawer of my refrigerator. So the other evening, I decided to prepare a salad that at the very least, contained these three ingredients.

Because I love food so much, I always try to make our dinner salads as delicious and interesting as the rest of the meal. But I find the salad component of any meal the least fun to prepare. And as much as I love blue cheese and Caesar dressings, I can’t slather our salads with them every night. My choice of dressing has to fit with the other dishes I am serving. (And yes, I probably over-think salad dressing. But that’s just how this old gal ticks.) Plus coming up with the perfect dressing helps me get a bit more excited about the boring part of hacking and slashing vegetables.

So while envisioning this salad, I decided a lovely lemony dressing with garlic and chives would be perfect. And boy was I spot on! But before I proceed to tell you about the tastiness of this salad, let’s talk a bit about the health benefits of the vegetative components.

Romaine – Although low in fiber, romaine is high in minerals, such as calcium, phosphorous, magnesium, and potassium. Romaine is naturally low in sodium, plus it’s packed with vitamin C, vitamin K, and folate. Romaine is also a good source of beta carotene, which converts into vitamin A in the body.

Kale – Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.

Radishes – Radishes are high in potassium, which can help lower your blood pressure. They also help support the generation of collagen, which helps keep blood vessels healthy. Radishes are also thought to control damage to red blood cells and help increase oxygen supply to the blood.

Chives – Chives are a nutrient-dense food. This means that they are high in beneficial nutrients, including vitamins, minerals, and antioxidants. They are also known to help maintain the health of our bones.

Garlic – Garlic is a good source of manganese, selenium, vitamin C, phosphorous, calcium, potassium, iron, and copper.

But back to why I posted this recipe.

Simply put, this salad is damn delicious. And I don’t want to hear, even from readers in far away exotic locations like Tacoma, that you can’t stand the taste of kale. I defy you to taste it at all in a salad when it’s mixed with other fresh ingredients. I use it a lot in my salads. Actually, a whole hell of a lot. And honestly, I don’t think Mr. C. even notices that it’s there, since I can barely taste it myself.  And I know it’s there! I use it not only because it’s super good for us, but because it’s a great salad filler. That’s right. A salad filler. But I always, and I do mean always, massage the kale before I throw it in with the other ingredients. (See how to massage kale below.) And here’s the secret, besides always massaging the kale that is. I never use very much kale in my salads unless it’s the star ingredient. Just a loosely packed cup or so. So the taste never becomes overpowering. It simply blends in with the other ingredients. And, I make sure all my salad dressings are extremely flavorful. Like this lemony dressing. (That’s really the secret.)

So using my long abandoned “mommy” voice on every parent’s favorite threat – “if you know what’s good for you” (and you should since I listed the redeeming qualities of this salad’s main ingredients above), make this healthy and delicious salad at your earliest convenience. I promise you a flavor sensation not found in many simple green salads.

As always, keep serving interesting food, keep striving to serve healthier and if possible, locally sourced food, and keep looking for the best way to keep yourself and your family grounded during this difficult time.

I wish I had a crystal ball and could predict when this pandemic would be brought under control. Like everyone else, I’m tired of not seeing my family or being able to hug my friends when I know they need a hug as badly as I do. But Mr. C. and I are luckier than most. We aren’t homeless, or out of a job, or ill. We don’t have young children who need more attention or assistance from their parents than ever before. And we have each other and the means by which to live a productive and fulfilling life. Even during this unsettling time.

My prayer each night is that an end to this pandemic will come soon. That I will see the tide of racial injustice turn during my lifetime. That our country will once again be a leader in positive environmental change. That once again, the United States of America will have a leader that I can respect because he/she embraces love rather than hate. And finally, that we will all be blessed with a leader who is respected by other nations, respects different points of view, truly listens and learns from learned advisors, and espouses our nation’s fundamental belief in liberty and justice for all. Not just for the rich few. But for all of our citizens. Peace and love to all.  

3 T. extra virgin olive oil

½-¾ tsp. lemon zest (I used ¾ teaspoon)

1 T. freshly squeezed lemon juice 

½ tsp. kosher salt  

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 T. finely chopped fresh chives    

1 clove garlic, finely minced

1 sm. head of hearts of  romaine lettuce, chopped

2 c. chopped fresh kale, massaged

10-11 radishes, trimmed and thinly sliced

Whisk the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, chives, and garlic together. Set aside.

Combine the romaine, kale, and radishes in a salad bowl. Pour on the dressing and toss to combine. Serve immediately.

How to massage kale:

Strip the leafy part of the kale away from the stems. Chop the leaves into small pieces. Wash and dry the kale. (I use my salad spinner.)

Place on your cutting board, and using your fingers, rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad. 

  

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

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First of all, I find radicchio bitter. So I don’t usually buy it. But in our last farm basket, there it was. A small, fresh, organic ball of burgundy bitterness. And usually I would just give it away. But with covid-19, we aren’t entertaining or seeing people very often. And because I am just too frugal to just throw it in the yard waste barrel, I decided to see if I could make a salad with it. And what a salad it turned out to be!

I found the recipe on the cooking.nytimes.com site. Easy to fix and absolutely delicious. We were practically fighting over who got the last little bit. And yes the radicchio was still bitter. But slathered with this simple dressing, it was delicious. I served it with a tuna noodle casserole and it was a perfect accompaniment.

So if you want a simple salad to serve, please give this recipe a try.

Now frankly, I never would have served this salad to my children. (Not that I even knew about radicchio when my kids were still at home.) But because this is a fairly sophisticated salad, I truly don’t feel that your average group of children would fully appreciate its robust flavor. (And I’m not implying that your children are average. I’m sure they are just as above average as mine are!) But I do know that the bitterness might be a bit off-putting to an immature palate.

Bottom line. This salad is delightful. And I can hardly wait to serve it again.

As always – stay happy, stay healthy, and stay connected. I decided that for the first time ever, I would watch a presidential debate. And that’s just what I did last evening. Good grief! If I had ever questioned whether our current POTUS was qualified for the job, I no longer have any doubt. This is the man who is leading our country? This is the type of man that millions of Americans are proud of and wish to keep in office for another 4 years? This is a man who appears to not only encourage subversive groups like the Proud Boys, but applauds them. What kind of person does that? Much less the president of what once was, a democratic country. Freedom and justice for all, etc. etc. It’s appalling! I’m embarrassed to be an American. So there is only one solution. As I have stated in many of my posts, there is only one thing we as a nation can do to fix this problem. We can vote him out!

Peace and love to all

1 tsp. anchovy paste

1 T. Champagne or white wine vinegar  

3 T. extra-virgin olive oil

2 tsp. capers in brine or vinegar, drained (do not use salt-packed)

pinch kosher salt

freshly ground black pepper

2 T. finely chopped red or yellow onion

½ lg. round radicchio di Chioggia, cored and cut into ½-inch slices

Mix the anchovy paste and vinegar together until well blended. Whisk in the olive oil, then stir in the capers, salt, and pepper.

Place onion in a salad bowl. Add dressing and mix. Add radicchio. Gently toss salad. Serve immediately.

  

BLACKENED SALMON CAESAR

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Yesterday as I was thinking about what to fix for dinner, my taste buds proceeded to full alert, and must have connected with my brain to inform me that they were in the mood for a big old salad. They were also hankering after seafood. So never being one to ignore my taste buds, I decided a Caesar salad with seafood would fill the bill. At about the same time, Mr. C. announced that he had to go into town.

Now going into town for us means leaving the island via a bridge, the one and only way off the island. Just over the bridge, whether you want to or not, you find yourself in the city of Stanwood. Stanwood is a pleasant little burg with a population of about 7,500 folks. It’s situated 50 miles north of Seattle at the mouth of the Stillaguamish River. And it contains 3 grocery stores. A QFC (Quality Food Center), a Haggen grocery store, and a Grocery Outlet.

Since Mr. C. had to go into Stanwood anyway, I asked him to pick up some salmon while he was out and about. I figured a blackened salmon Caesar salad would make a fine dinner for us. The only drawback to this plan, was that I had never prepared blackened salmon before. Blackened anything for that matter. But I had enjoyed blackened salmon at restaurants, so I figured I could do this type of preparation at home. What could possibly be difficult about throwing a few ingredients together, decorating the salmon fillets with the mixture, and throwing the whole mess in a stinkin’ hot pan? And as it turned out, there was absolutely no difficulty involved. I was absolutely right in my thinking. (I won’t say that was a first for me, but unfortunately, it doesn’t happen as often as I would like!)

So with a great recipe for blackened salmon in hand (thank you wellplated.com for this marvelous recipe) I proceeded to prep for our dinner. I cleaned the romaine, made the salad dressing, and cut and fried up some homemade bread for croutons while Mr. C. was at the store. Then I assembled the blackening ingredients and set them aside.

I often prep for dinner in the late afternoon. I do as much as I can ahead of time so that I can leisurely enjoy my before dinner libation. I got in the habit when I was first retired. It was just such a joy (and still is) to be able to unhurriedly prep for dinner after decades of coming through the back door after a long day at work, proceeding directly to the bedroom to change cloths, and then finding myself five minutes later in the kitchen frantically working at getting dinner on the table in a reasonable amount of time. (Sound all too familiar?) But I must confess. I always enjoyed my job. But being retired is ever so much nicer! But more about this recipe.

I have been making Caesar salads with homemade dressing for years now. And yes, homemade Caesar salads are just as good, if not better than you can find in restaurants. And not difficult either.

And after preparing the blackened salmon, which is also easy to prepare and even better than you will find in most restaurants since you have control of how long it stays on the heat (I hate when fish is overcooked and becomes dry), there is no reason not to fix this delicious salad yourself at home.

Well that’s enough about food for today. It’s supposed to be really warm in the Pacific NW for the next few days, and I believe it. The sky is clear, our mountain (Mt. Baker) is out in all its glory, the kitties are all napping, and Mr. C. is on the golf course. And I have nothing I need to accomplish which as luck would have it is in direct proportion to my decreased energy level today. So I’m going to leisurely build some bread (I love to make bread), then sit down in our courtyard and read. And while I’m at it, I’m also going to count my blessings and give thanks for my wonderful husband, for parents who taught me right from wrong, and for my immediate family, extended family, and close friends who have so graciously enriched my life and have helped me stay sane, grounded, encouraged, relatively calm (or as calm as I can be during these difficult times), happy, and content. Peace and love to all – be you family member, friend, or a reader discovering my blog for the first time.

romaine lettuce, cut, washed and spun dry  

Caesar dressing (see recipe below)

grated Parmesan cheese  

garlic croutons, opt. (see recipe below)  

blackened salmon fillet (see recipe below)

lemon wedges

Place the romaine lettuce in a large mixing bowl. Add just enough dressing to coat the leaves, but not so much that the salad appears and tastes “wet”.

Add Parmesan cheese. (I have found that using less Parmesan cheese than you think you need is probably just about right. Too much Parmesan overpowers the other flavors and makes the salad too rich.)

Stir in garlic croutons. (As few or as many as you like)

Plate individual salads. Top each with one of the blackened salmon fillets. Pass additional lemon wedges.

Caesar Dressing:

1 lg. garlic clove, finely minced

6 anchovy fillets or 1-2 tsp. anchovy paste

2 T. fresh lemon juice

¼ tsp. Worcestershire sauce

1 tsp. Dijon mustard

3 T. sour cream

¼ tsp. seasoned salt

freshly ground black pepper

¼ c. extra virgin olive oil

Combine garlic and anchovy fillets or paste in a small bowl. Mush them together with a fork. Add remaining ingredients and whisk to blend thoroughly. Use immediately

Garlic Croutons:

1 T. butter or extra virgin olive oil (or a combination)

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.

Blackened Salmon:

1 T. paprika

1 tsp. brown sugar, packed

1 tsp. kosher salt

freshly ground black pepper

¾ tsp. granulated onion  

¾ tsp. granulated garlic  

½ tsp. dried oregano

½ tsp. dried thyme

¼ tsp. cayenne pepper

3-4 salmon fillet portions, skin on*  

2 T. unsalted butter, melted

lemon wedges

In a small bowl, stir the paprika, brown sugar, salt, black pepper, granulated onion, granulated garlic, cayenne, oregano, and thyme together. (I use my finger tips to moosh all the ingredients together.)

Place the salmon on a large plate, flesh-side up, and pat dry with paper towels. Brush the salmon fillets with the melted butter.

Sprinkle the spice mixture evenly over the buttered fish. Lightly pat the spices to adhere as needed.

Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat. (Do not add oil). (If you have an outdoor kitchen, now is the time to use it!) If not, turn your exhaust fan on high and open a window or door or both if things start to get smoky.

Salmon frying in a cast iron pan on one of the burners of my outdoor kitchen. And yes that is an empty martini glass you see on the white cutting board.

 Once the pan is completely hot (a droplet of water should dance on its surface), gently place the fillets seasoned side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.  

2nd side cooking

Continue cooking over medium heat until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. (The fish should reach 145 degrees on an instant read thermometer at the thickest part.)

Squeeze lemon over the salmon. Carefully lift the salmon, minus the skin if possible, either directly onto salads or to a plate until you are ready to serve.

*If your salmon fillets come skinned on both sides, simply brush the top of the fish with melted butter while the first side (the one with the blackening seasoning) is cooking. Then flip and cook as directed above.

The moon over Port Susan Bay last evening. And yes it really was that color.