Live In Art

How To Make Ginger Liqueur

2013-05-20T13:55:00.001-07:00

If you go shopping for a liqueur, it may be a challenge to decide which one you want to buy. As you meander down the aisles, you see quality liqueurs on the shelves interspersed between neutral grain spirit-based liqueurs made with artificial colors and flavors. Packaging and pricing are suggestive of quality, but that can be deceptive.

Have you thought of making your own? Doing so is very simple, and a great way to ensure that you get a quality, tasty liqueur for an affordable price.

This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. The steeping time is only a matter of days, so it's a perfect DIY gift. Store it as you would any liqueur; no refrigeration is required.

Ginger Liqueur

Ingredients:

2 oz ginger root, peeled and cut into thin slices
1 vanilla bean, split lengthwise
1/2 C. sugar
1/2 C. honey
1.5 C. water
Lemon zest from 1 whole lemon
1.5 C. St. Remy Brandy

Directions:

In a saucepan over high, bring the ginger, vanilla, sugar, and water to a boil.
Reduce heat to medium-low and simmer until the ginger is soft, approximately 20 mins. Remove from heat and let the syrup cool to room temperature.
Place the honey and lemon zest in a glass jar along with the syrup and brandy. Close tightly and shake. Let this mixture steep for 24 hours.
After one full day, remove the vanilla bean (or else the vanilla will be overpowering) and let the mixture steep for another 24 hours.
Strain out the solids through a fine mesh strainer. Then strain again through a coffee filter.
Let your liqueur sit for one more day to allow the flavors a little time to settle. For a clear liqueur, allow any remaining solids to sink to the bottom, then filter the liqueur several more times.
Enjoy

Honey Face Wash: DIY

2013-05-15T13:41:00.002-07:00

Honey is one of Mother Nature’s most versatile foods. It not only serves as a delicious, natural sweetener, but it’s a helpful tool in supporting a healthy body and glowing appearance.Most people use honey to sweeten foods and beverages, but few realize that it’s a powerful food, beauty aid and a topical antibiotic. According to Dr. Lindsey Duncan on Dr. Oz, honey naturally contains 18 amino acids, plus small amounts of a many vitamins and minerals. Not only can honey soothe and lubricate a sore throat, but because of its nutrient-rich profile, it has been used internally and externally for a variety of other benefits, including:

Honey is one of Mother Nature’s most versatile foods. It not only serves as a delicious, natural sweetener, but it’s a helpful tool in supporting a healthy body and glowing appearance.

Most people use honey to sweeten foods and beverages, but few realize that it’s a powerful food, beauty aid and a topical antibiotic. According to Dr. Lindsey Duncan on Dr. Oz, honey naturally contains 18 amino acids, plus small amounts of a many vitamins and minerals. Not only can honey soothe and lubricate a sore throat, but because of its nutrient-rich profile, it has been used internally and externally for a variety of other benefits, including:

Better athletic performance: Many athletes rely on carbohydrates for an energy boost during intense training. Studies have shown that the glucose found in honey, plus other natural sugars, can provide the same boost to athletes. Instead of consuming refined sugars and high fructose corn syrup, which is on my list as one of the worst things we can consume and is found in many sports drinks, opt for an all-natural boost of honey.
Improved sleep and relaxation: Honey can promote relaxation and help ease you to sleep at night. The natural sugar found in honey raises our insulin slightly and allows tryptophan, the compound famous for making us sleepy after eating turkey at Thanksgiving, to enter our brains more easily. Taking a spoonful of honey before bed can help you get restful sleep.
Fewer allergies: Taking a high-quality raw local honey for two months before allergy season can actually lessen your allergies. Bees carry the pollen that aggravates seasonal allergies, and some of that pollen becomes part of the honey. Consuming honey daily before allergy season can help your body grow accustomed to the pollen and immunize your body against it.
Healed cuts and scrapes: Honey has antibacterial properties that prevent infection in minor abrasions. Plus, its thickness will protect against bacteria and dirt entering a wound. Simply dab a little honey onto your cut and cover with a bandage.
Moisturizing skin: Honey not only attracts water but it helps absorb and retain it on hair and skin. Because of this, honey is added to countless shampoos, soaps and cosmetics. You can enjoy the moisturizing benefits of honey at home by stirring it up with milk for a facial, adding it to your bath water to soften skin, or mixing it with olive oil as a natural hair conditioner. You can even make your own moisturizing exfoliator: Just add sea salt or crushed oats to the honey and rub it on the body.

The benefits of honey for your skin are innumerable. The chemical makeup of honey gives the substance properties that can speed healing and prevent infection. The smooth, thick texture also keeps moisture close to the skin, which can help your complexion become supple and glowing.

It may sound bizarre, but you can literally wash your face with honey if you’re very sensitive and looking for a really gentle cleanse. Lately I have begun to add baking soda to honey for a subtle scrub. This is what I do and it feels delightful:

Honey Face Wash

Ingredients:

1 Tbsp raw organic honey

1 tsp baking soda

Directions:

With a spoon, mix together honey and baking soda.
Pat your face with warm water.
Gently massage the mixture into your cheeks, chin and forehead using circular motions.
Allow it to sit for a moment, and rinse thoroughly with warm water.

31 Days of Salad: Day 31

2013-05-14T17:15:00.003-07:00

My favorite vegetable may be bok choy, or Chinese cabbage. We started growing it a few years ago, and now I'm hooked. Here's a quick salad recipe to entice you to grow it yourself:

Bok Choy Salad

Ingredients:

2 Tbsp olive oil
3 Tbsp fresh ginger, grated
2 cloves fresh garlic, minced
2 Tbsp honey
2 Tbsp sesame oil
2 Tbsp soy sauce
Lemon juice from 1/2 of a lemon
4 whole fresh bok choy, steamed
1 Tbsp sesame seeds, lightly toasted

Directions:

In a saucepan over medium-high, heat olive oil.
Add ginger and garlic, stir fry for 1 min.
Then add honey, sesame oil, soy sauce and lemon juice. Whisk while heating.
Slice bok choy in half and place face up on individual plates.
Drizzle the warm dressing over the bok choy.
Sprinkle with sesame seeds.
Serve immediately.

I also love the bok choy grilled.

How To Grow Bok Choy

Many people wonder how to grow bok choy. It is grown best in cool weather. You can harvest two crops each year, both in the spring and fall. Because it's a cold weather vegetable, it can withstand cooler temperatures, so you could always start them directly in the ground after your snow melts, right around the time you plant your peas. Start a second crop in late summer for a late fall harvest. They generally mature in 45-50 day.

Growing bok choy requires rich, loose soil. Fertilize your bed soon after planting. Once your seedlings are about 4" tall, thin them so that they're 6-10" apart. If you have more than one row, place the rows 18" apart. Weed regularly.

Harvest your bok choy before the hot weather kicks in. Hot weather tends to make the plants bolt. It'll be ready to harvest when it's 12-18" tall.

Enjoy!!

31 Days of Salad: Day 30

2013-05-10T11:43:00.002-07:00

Tempeh is a high protein-based Indonesian treat. Not only does this compact cake of fermented soybeans have a distinctive nutty taste but its hearty texture readily absorbs any flavors with which it's cooked. Tempeh is typically made by dehulling and cooking soybeans, inoculating them with a culturing agent, and then incubating the inoculated product overnight until it forms a solid cake.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins than tofu. It has a firm texture and an earthy flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a substitute for meat analogue.

Ginger Marinated Tempeh Salad

Ingredients:

For the marinade:

4 inch piece of fresh ginger, peeled and chopped
4 Tbsp honey
Lime juice from two limes
1 bunch of fresh cilantro
3 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
Sesame seeds

For the salad:

2 Tempeh cakes
Fresh baby spinach
Carrots, grated
Fresh chives, chopped
Fresh mushrooms, sliced thin
Fresh sprouts

Directions:

Blend all marinade ingredients except the sesame seeds until smooth. Stir in the seeds. Pour half in a zip top bag or bowl. Marinate the tempeh for 24 hours. Reserve the other half as dressing.
Remove the tempeh after marinating and place on a preheated grill. Grill for 4 mins per side. Remove from grill to cool then slice thinly.
Layer your salad fixings on a plate, top with tempeh and drizzle with the reserved dressing.
Enjoy!

31 Days of Salad: Day 29

2013-05-08T17:49:00.001-07:00

Have you contemplated using wild ferns in your cuisine? Springtime in the Pacific Northwest is the perfect time to forage for Bracken Fiddlehead ferns. Yes, they are edible. In fact, they're a delicacy, and they are absolutely delicious when served in a salad. Try them with morels, asparagus and pine nuts, or simply in a bowl by themselves.

Harvest the tender little rolls of ostrich fern as soon as they are an inch or two above the ground. Carefully brush off and remove the papery brown scales. Before harvesting in the wild, make sure that you can properly differentiate the ostrich fern fiddleheads from other fern fiddleheads. Not all ferns are edible; in fact bracken ferns are carcinogenic and should not be consumed.

Fiddleheads can be cleaned by first thoroughly rinsing them off with clean, cold water. Keep them refrigerated until you are ready to cook them. They can be stored in the refrigerator for up to two weeks. It is best to boil or steam them. Sautéing, stir-frying or microwaving ostrich fern fiddleheads is not recommended. My favorite way to serve hem is in a simple salad with fresh greens. Here's an enticing recipe I'd like to share:

Spring Greens and Fiddlehead Salad with Creamy Feta Dressing

Ingredients:

1 small shallot, minced
1 Tbsp white wine vinegar
1/4 C. crumbled feta
2 Tbsp olive oil
1 Tbsp grape seed oil
1 tsp honey
Fine sea salt & freshly ground black pepper
6 oz mixed baby greens
4 oz fiddleheads, boiled and chilled
1/4 C. coarsely chopped toasted walnuts

Directions:

In a large bowl, combine shallot, vinegar, feta, olive oil, mayonnaise, and honey. Mash the feta into the mixture and whisk until emulsified. Season with salt and pepper. Add greens and fiddleheads and toss to coat. Divide among 4 plates and top each with walnuts. Yield: 4 servings as an appetizer or side dish.

31 Days of Salad: Day 28

2013-05-07T07:50:00.000-07:00

I came across an article in the LA Times about edible flowers and thought I'd share it with today's Nasturtium salad recipe:

Flowers may not be the first ingredient you think of when garnishing a dish, but they're perfect for adding bright color - not to mention flavor - to a host of sweet and savory recipes. Sprinkle tender buds in salad, laminate pastry sheets with colorful petals, or stuff whole blossoms with any of a number of fillings. The options are almost endless.

If you decide to add flowers to a recipe, make sure that the flowers are indeed edible. Like mushrooms, some flowers can be harmful or even poisonous if eaten - be sure you know what you're playing with before adding any flowers to a recipe.

LA Times shares several edible flower recipes. If you're wondering which flowers you might be able to eat, Home Cooking provides a helpful edible flowers cheat sheet that you can refer to.

Fresh Greens Nasturtium Salad with Dijon Honey Vinaigrette

Ingredients:

Fresh baby greens
Fresh cilantro or flat leaf parsley
Fresh golden oregano
2 Tbsp Grand Marnier
1 Tbsp white wine vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
1/2 C. extra virgin olive oil
Salt and freshly ground pepper, to taste

Directions:

Toss the greens and herbs in a large bowl. In a separate bowl, whisk all other ingredients together, and drizzle over salad right before serving. Enjoy!

31 Days of Salad: Day 27

2013-05-06T07:28:00.000-07:00

It's morel season! I've been waiting for this season to come. It gives me a chance to slow down as I walk through last year's burn areas or along riparian zones, scanning the ground for treasures. Only when I have filled a paper bag with mushrooms am I ready to return home. Then, the question becomes: What do we do with all of these fresh wild morels?

This marinated morel salad is a wonderful way to show off the tenderness and flavor of fresh wild morel mushrooms.

Note that this dish is designed to marinate in the fridge for several hours prior to serving. I recommend pairing it with game meats like venison and pheasant, but it's also good with a warm Emmer Farro dish and salmon.

Marinated Morel Salad

Ingredients:

2 large shallots, thinly sliced
1 clove garlic, diced
1/4 C. apple cider vinegar
1/4 C. sherry vinegar
1/3 C. dried cranberries
1 Lb fresh wild morels
1/4 C. slivered almonds, lightly toasted
2 Tbsp fresh chives, chopped

Directions:

In a hot pan over medium heat with a generous amount of olive oil, sweat the shallots with a touch of salt.
Once the shallots are translucent, add the garlic. Pour in vinegars and add the cranberries and fresh morels.
Cook the vinegar down to concentrate flavors, but not so much that it becomes a syrup.
Remove from the heat, pour into a bowl and let cool before moving to the fridge to marinate for 2-3 hours.
Just before serving, add toasted almonds and stir.
Sprinkle with fresh chives.

Thank you to Matthew for the inspiration!

31 Days of Salad: Day 26

2013-05-03T16:16:00.001-07:00

With the arrival of Balsamroot and lupine, green meadows, blue skies, and warmer weather comes trail running. Our morning coffee gives us enough of a boost to hit the trails. And then we return home famished to a hearty breakfast. By the time lunch hour rolls around, I am still hungry, and nothing but a nutrition-packed meal will curb my appetite. This emmer farro salad with sprouts and seeds offers a perfect solution.

In this salad I use dried sprouted lentils and mung beans, which are even more nutrient rich than ordinary beans. A vibrant chive vinaigrette ties it together. Substitute brown rice if you don't have farro.

Emmer Farro Salad with Sprouts, Nuts and Seeds

Ingredients:

1 C. chopped fresh chives
1/2 C olive oil
2 Tbsp fresh lemon juice
1 tsp Kosher salt
1 1/2 C. mixed dried sprouted lentils and mung beans
1 1/2 C. zucchini, grated
1/2 C. cooked emmer farro
2 scallions, thinly sliced
1/2 C. sunflower seeds, lightly toasted
1/2 C. pumpkin seeds, lightly toasted
1/3 C. slivered almonds, lightly toasted
1/4 C. flax seeds
1/2 C. crumbled feta cheese
Freshly ground black pepper and salt to taste

Directions:

Purée chives, oil, 2 Tbsp lemon juice, and 1 tsp salt in a food processor until smooth. Set aside.
Cook dried sprouted lentils and mung beans in a large pot of lightly salted boiling water until tender, about 5 mins. Cover, and remove from heat. Let stand for 3 mins, and drain. Rinse legumes under cold water to cool. Transfer to a large bowl.
Add zucchini, emmer, scallions, seeds, nuts, cheese, and chive vinaigrette.
Toss to combine.
Season to taste with salt, pepper, and more lemon juice, if desired.

Thank you to Jason Lowe for inspiring this this recipe!

31 Days of Salad: Day 25

2013-05-02T17:00:00.005-07:00

This warm tofu salad is a perfect combination of sweet and sour. With each bite, you'll get a pungent kick of deep-fried garlic, soy sauce, and rice wine vinegar.

Warm Tofu Salad

Ingredients:

250g firm tofu, cubed
4 cloves garlic, minced
2 Tbsp sugar
1/2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 fresh chili, diced
4 Tbsp vegetable oil
3 celery leaves, chopped
1/4 scallion, thinly sliced (we like to sautee ours for a little bit, and then cool to room temperature - this step is optional)
Fresh lettuce, thinly sliced

Salt and pepper, to taste

A handful of sesame seeds, optional for topping

Directions:

Heat oil in a large wok until on high heat. When the oil is smoking hot, add tofu and fry until golden brown. Be sure to turn the tofu frequently so that it doesn't burn. When the tofu is done, drain out the oil and set it aside.
In the same wok, bring sugar and vinegar to a boil. Stir until all sugar dissolves. Remove from heat.
Add green chili, salt and pepper.
In a small pan over low heat, fry minced garlic in 1 Tbsp oil. Remove from heat and set aside.
To assemble the salad, place lettuce and scallion in a bowl. Then layer tofu, celery leaves and fried garlic.
Drizzle dressing over the top of the salad and serve immediately.

Thank you to Tes for sharing this fabulous recipe!

31 Days of Salad: Day 24

2013-05-01T17:06:00.006-07:00

Spring fever has officially hit. Mulch is in the air, shorts and Chacos are a renewed fashion trend, garden starts are sprouting, and farmers’ markets are in full swing. Every year, when our spring crop has begun to sprout, I find that I have a sudden craving for a huge bowl of peas. There's nothing better than a mouthful of fresh, sweet, crunchy peas.

Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible. Like the garden pea, the pods are round rather than flat. When sugar snap peas are young, you don’t need to “de-string” them, making them perfect for an easy, light salad.

So, although our own peas aren't even close to ready, I had to make a pea salad to fix my annual craving.

Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions

Ingredients:

1 Lb. sugar snap peas
1/2 medium onion, chopped into half moon slivers
1 handful fresh mint leaves
1/4 C. almonds, lightly toasted
1/4 C. rice wine vinegar
1/4 C. olive oil
Lemon zest (from 1 lemon)
2 Tbsp lemon juice (from 1/2 lemon)
Salt and freshly ground pepper to taste

Directions:

Over medium-high heat in an oiled pan, caramelize onions over medium-high heat (approximately 25 mins).
Bring a pot of salted water to a rolling boil.
Drop the sugar snap peas into the pot of boiling water. Cook for 2 mins, then strain out and drop them into an ice bath.
Once the snap peas are cooled, strain and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.
Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.
Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled.

Thank you to Stephanie for sharing this recipe!

Unique Rock Jewelry

2013-05-01T09:54:00.000-07:00

In between all of these salad posts, here is a quick glimpse at some of the rock and silver jewelry I've made recently. Some of these have sold (huge hugs to those of you who've made purchases), but if you're interested in any particular piece, I'd love for you to visit my shop. Thanks!

31 Days of Salad: Day 23

2013-04-30T21:02:00.001-07:00

Washington Food Artisans is my new favorite cookbook. As it states on the cover, "Washington state is known for its bountiful fruits, vegetables, lavender, seafood, honey, cheeses, wines, and so much more." Through recipes and photographs, Leora Bloom depicts stories of farms across the state. Her book is a delicious blend of these stories, featuring farmers' hard earned products from around the state.

Tonight's roasted cauliflower farro salad is an adaptation of a recipe featured in Washington Food Artisans, with our local Bluebird Grain Farms chewy, nutty farro.

Roasted Cauliflower and Farro Salad

Ingredients:

1 C. farro
2 Tbsp olive oil
1 head cauliflower
2 C. fresh spinach
1/2 c. black olives, pitted and chopped
1/2 C. Italian parsley leaves
1 handful fresh thyme
1/2 C. roasted pine nuts
Salt and freshly ground pepper, to taste

Directions:

Preheat the oven to 400 degrees.
Bring a large pot of water to a boil. Add the farro and cook for 5 mins, stirring frequently. Reduce heat to low, cover the pot, and simmer until the farro is al dente (45 mins). Drain the farro, mix with olive oil, and let cool.
On a baking sheet, toss the cauliflower with the oil and season with salt and pepper until well coated. Roast for 20-30 minutes until golden. Turn florets every 10 mins so that the cauliflower does not burn.
In a large bowl, mix the farro, spinach, olives, parsley, thyme, and pine nuts.
When the cauliflower is done, add it to the salad.

To make the vinaigrette:

Combine lemon zest from 1/4 of a lemon, lemon juice from 1/2 of the lemon, 2 Tbsp white wine vinegar, 1 Tsp mustard, 1 Tbsp brown sugar, 1/2 C. olive oil, salt and pepper. Lightly whisk.

Add the dressing to the salad mixture and toss well to combine. Serve warm, at room temperature or cold.

31 Days of Salad: Day 22

2013-04-29T20:13:00.003-07:00

This warm beet salad is a perfect blend of sweet and sour. It's delicious over a bed of lettuce or as a simple side dish. Another option is to refrigerate this salad overnight and top with pine nuts, feta cheese and basil.

Polish Beet Salad

Ingredients:

2 Tbsp olive oil
1 yellow onion, chopped
1 Lb peeled and chopped beets
3 Tbsp balsamic vinegar
1 Tsp honey
Salt & freshly ground black pepper, to taste
Minced parsley

Directions:

Heat oil in a skillet over medium heat.
Add onion, sauté until tender.
Add beets and cook for 3 mins.
Pour in 1/4 cup water, balsamic vinegar, and cover. Cook beets until just barely tender, about 5 mins.
Season with sugar, salt, and pepper to taste. Gently stir over low heat until heated through approximately 10 mins.
Remove from heat and serve warm with parsley as a garnish.

31 Days of Salad: Day 21

2013-04-28T21:40:00.002-07:00

Pulled Pork Spinach Salad

Ingredients:

4 C. Fresh young spinach
1 C. raw carrots, grated
1 handful dried cranberries
Salt and freshly ground pepper, to taste
2 Tbsp olive oil
2 tsp balsamic vinegar1 C. pulled pork (recipe below)

Directions:

Layer ingredients on a plate, in order as listed above.
Drizzle olive oil and balsamic vinegar over vegetables, and sprinkle salt and pepper.
Place warm pork on top. Serve immediately, and enjoy!

Pulled Pork

Ingredients:

1 pork butt, approximately 2 Lbs
2 Tbsp olive oil
Turkish BBQ rub
1 C. apple juice
1/2 C. of favorite barbecue sauce

Directions:

Trim most of the of fat from the exterior of the meat but not all of it.
Rinse and thoroughly dry the meat. Oil the meat olive oil, coating all surfaces.
Thoroughly cover your butt (ahem) with the BBQ rub.
Insert a digital probe and position the tip right in the center. Put the meat on the grill, right on the grate. Check your cooker every hour to make sure you are holding at 225 to 250°F.
After 2 hours of grilling at about 225°F, put the meat on a roasting rack in a roasting pan and pour a cup of apple juice into the pan. Cover the meat with foil and fasten the foil tightly to the edges of the pan so the meat is in a nice enclosed environment. Roast in the indoor oven at 350°F for another hour or until the temp hits 203°F. When your meat is ready it should have a thick flavorful crust
About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. Pull the clod apart with forks.
Toss pork with BBQ sauce and serve warm.

31 Days of Salad: Day 20

2013-04-27T15:50:00.003-07:00

I'm pretty sure that, having tasted this, anyone currently in possession of cherry tomatoes is morally obligated to roast them. A raw cherry tomato is delightful. Roasting makes it profound.

Roasted Tomato Salad with Basil and Balsamic Reduction

Ingredients:

2 C. cherry tomatoes, sliced in half
Olive oil
Kosher salt
4 Tbsp Balsamic vinegar
A few basil leaves, chopped
Black pepper

Directions:

Preheat oven to 300° F.

Toss the tomatoes gently in a bowl with a little olive oil and a pinch of salt. Pour onto a nonstick baking sheet, spread into a single layer, and turn face up. Roast in the oven for 30-35 minutes.

Meanwhile, heat the balsamic vinegar in a small pan or pot over medium heat. When it begins to simmer, turn heat down to medium low, and simmer gently until the volume reduces by half. Remove from heat.

When the tomatoes are done, serve in a bowl, sprinkle with basil and black pepper, and top with a spoonful of balsamic reduction.

Thank you to Cook Food. Mostly Plants. for sharing this fabulous salad recipe and photos!

31 Days of Salad: Day 19

2013-04-26T21:38:00.000-07:00

Simple Asian Salad with Tahini Lemon Dressing

Ingredients:

2 C. fresh young spinach, thinly sliced
1 raw carrot, peeled into fine ribbons
1/4 C. fresh cilantro
1/4 C. fresh sprouts
1 handful raw peanuts
1 tsp sesame seeds
4 Tbsp tahini oil
1 Tbsp rice wine vinegar
fresh lemon juice from 1/2 of a lemon
1 tsp soy sauce

Directions:

In a large bowl, combine all of the salad ingredients in layers.
Mix together tahini oil, rice wine vinegar, lemon juice, and soy sauce. Drizzle over the top of the salad and mix thoroughly.
Serve immediately.

31 Days of Salad: Day 18

2013-04-25T20:48:00.000-07:00

Roasted Carrot and Avocado Salad

Ingredients:

1 Lb fresh carrots, scrubbed and cut into two-inch segments
3 Tbsp olive oil, divided
1/4 tsp ground cumin
1 Tbsp fresh thyme
Coarse salt and freshly ground black pepper
One lemon
One orange
One avocado, pitted and sliced
2 tsp toasted sesame seeds
2 tsp toasted pumpkin seeds
Sour cream

Directions:

Adjust an oven rack to the center position and preheat the oven to 450°F
Place the carrots in a saucepan and cover them with cold water. Season with salt, set over high heat, and bring to a simmer.
Reduce the heat to medium and simmer until the carrots are tender, about 10 mins
Drain the carrots and transfer them to a medium bowl.
Cut the orange and lemon in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
To make a marinade for the carrots, combine the cumin, garlic, thyme, 2 Tbsp of olive oil, 1 tsp of the orange juice, and 1 tsp of the lemon juice in a blender and blend until smooth.
Add the marinade and the unjuiced citrus halves to the carrots and toss to combine.
Spread the carrots and citrus halves on a rimmed baking sheet and bake until the carrots are slightly shriveled, approx 20 minutes.
Allow the carrots to cool to room temperature.
Once the carrots have cooled to room temperature, arrange them on a serving platter with slices of avocado on top.
Sprinkle seeds on top.
Drizzle the salad with the the remaining olive oil and any leftover marinade from the pan.
Place a dollop of sour cream on top of the salad, and serve immediately.

31 Days of Salad: Day 17

2013-04-24T21:08:00.001-07:00

This is a recipe that you can throw together in a mere 10 minutes, and it acts as a perfect salad or appetizer. These are a delicate balance of smooth cream cheese, tangy yogurt, chewy and flavorful sun-dried tomatoes, and the fresh bite of dill. They are very delicate and fancy looking, so you may look like a professional chef. You don't have to tell your guests that they're hardly any work at all!

Creamy Dill and Sundried Tomato Cucumber Rolls

Ingredients:

3 oz cream cheese
2 Tbsp feta, crumbled
2 Tbsp yogurt
2 Tbsp sun-dried tomatoes
1 Tbsp fresh dill, chopped
1 large cucumber
Kosher salt
Cracked black pepper

Directions:

Thinly slice the cucumber. Lay each slice out on a clean cloth towel and sprinkle with salt.
Place all ingredients in a small bowl (except the dill). Stir well to combine.
Blot the cucumbers dry.
With one cucumber slice at a time, place 1 tsp of filling at one end. Top with a sprig of dill.
Roll the cucumber around the filling. Secure with a toothpick.
Serve and enjoy

Thank you to Julie for contributing this recipe!

31 Days of Salad: Day 16

2013-04-23T20:50:00.000-07:00

I literally threw this salad together, combining a variety of things from our pantry and fridge. Derek made a delightful Wonton soup, and I wanted to make a salad to go with the Asian theme. This is the random recipe I came up with.

Thrown Together Asian Salad (sounds amazing, huh?)

Ingredients:

2 C. raw cabbage, thinly sliced
2 C. fresh young spinach
1/4 C. fresh cilantro
1/4 C. sweet peas, shelled
2 medium tomatoes, chopped
1/4 C. fresh sprouts
1 package Yakisoba noodles, cooked according to directions and cooled to room temperature
1 handful roasted peanuts
4 Tbsp sesame oil
fresh lemon juice from 1/2 of a lemon
2 Tbsp rice wine vinegar
2 Tbsp soy sauce

Directions:

In a large bowl, combine all of the salad ingredients.
Mix together sesame oil, lemon juice, rice wine vinegar and soy sauce. Drizzle over the top of the salad and mix thoroughly.
Serve immediately.

31 Days of Salad: Day 15

2013-04-22T20:24:00.000-07:00

Raw Zucchini Ribbon Salad with Olives and Mint

Ingredients:

3 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice (half a lemon)
1/2 tsp lemon zest, grated
2 raw zucchini, peeled into fine ribbons
1 carrot, peeled into fine ribbons
1/4 C. fresh mint, chopped
1/4 C. green olives, chopped
4 oz goat cheese
1/4 C. pine nuts, lightly toasted
Sea salt and freshly ground pepper to taste

Directions:

In a large bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.
Trim the ends of the zucchini and carrots. With a vegetable peeler, shave lengthwise into long strips about 1/16 inch thick.
Place the zucchini and carrot ribbons in the large bowl, add the chopped mint, olives and sweet peas, toss gently with vinaigrette to lightly coat.
Top with crumbled goat cheese and toasted pine nuts. Serve immediately.

31 Days of Salad: Day 14

2013-04-21T20:06:00.001-07:00

Grilled Steak & Papaya Salad with Papaya Poppyseed Dressing

Ingredients:

12 strips pre-grilled steak, cooled to room temperature
4 C. fresh lettuce
1 C. fresh papaya (approximately half a papaya - use the other half for the dressing), peeled and chopped
1 C. fresh tomatoes, chopped
1 fresh avocado, chopped
4 Tbsp fresh cilantro, chopped

To make the dressing:

Place the following ingredients in a food processor and blend until smooth. Chill for an hour before serving.

1 C.papaya, chopped
1/4 C. yogurt
1/4 C. sour cream
1/2 C. pineapple juice
1/2 tsp salt
2 Tbsp poppyseeds

Directions:

In a large bowl, strategically layer all salad ingredients, starting with the lettuce. Leave the steak for last, and lay it on top.
Toss with the dressing and serve.

31 Days of Salad: Day 13

2013-04-20T21:56:00.001-07:00

Disney Pixar’s Ratatouille is one of my favorite movies both because it features the a hilarious rodent named Remy and the story line captures the true art of creating food. Do you remember the strawberry and cheese scene? Remy takes a bite of the cheese, which creates a robust swirl of flavor. He then takes a bite of the strawberry and tastes a more delicate, twinkling ripple. Then together, they create an exciting taste epiphany that ignites sparkling, twirling yellow and red fireworks.

For me, I experience a taste epiphany every time I eat a bite of strawberries and blue cheese. The sweet and light berry paired with the strong salty flavors of creamy blue cheese practically melt in my mouth.

An additional benefit to this salad is that strawberries are exceptionally good for you! They contain a broad range of beneficial nutrients, including vitamin C, folate and fiber. The wonderful news is that strawberry season is just around the corner! Enjoy!

Strawberry Blue Cheese Salad with Candied Pecans

Ingredients:

1/2 cup candied pecans (see details below)
2 Tbsp raspberry vinegar
2 Tbsp balsamic vinegar
3 Tbsps olive oil
4 C. fresh spinach
1 C. fresh strawberries, diced
8 Oz. crumbled blue cheese
1 Tbsp fresh chives, chopped
1 Tbsp fresh parsley, chopped

Directions:

In a small bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil. Set aside.
In a large bowl, mix the candied pecans, spinach, strawberries, blue cheese and herbs.
Toss with the dressing and serve.

Candied Pecans

Ingredients:

2-3/4 C. pecan halves
2 Tbsp butter, softened, divided
1 C. brown sugar
1/2 C. water
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp red pepper flake powder (optional)
1 Tsp vanilla extract

Directions:

Preheat oven to 250 degrees (F).
In a shallow baking pan, cook pecans for 10 mins or until warm.
Grease a 15" x 10" baking pan with 1 Tbsp butter. Set aside.
Grease the sides of a large heavy saucepan with remaining butter. Add sugar, water, salt, cinnamon and red pepper powder. Cook and stir over low heat until sugar is dissolved. Turn heat to medium. Cook and stir until mixture comes to a boil. Cover and cook for 2 more mins.
Cook, without stirring, until the sugar forms soft balls. Remove from the heat.
Add vanilla. Stir in warm pecans until evenly coated.
Spread onto prepared baking pan. Bake for 30 mins, stirring every 10 ms. Spread on a waxed paper-lined baking sheet to cool.

31 Days of Salad: Day 12

2013-04-19T21:50:00.001-07:00

Sunny Pine Farm is an extended Methow Valley family that practices ecologically conscious farming. They are committed to life-long learning. Their farm family consists of more than a dozen individuals who have worked on the farm for more than a decade developing unique skills in a variety of areas including animal rearing, cheese making, lavender production and essential oil distillation.

The Sunny Pine extended family shares knowledge of herd management, agro-ecology, environmental science, construction, welding, mechanics, cheese making, business management, forestry and a wealth of others areas that are pertinent to farm function. Over the years, they have hosted, educated and learned from farm interns and workers, many of whom have moved on to start their own farms and agricultural ventures state, country and worldwide.

Sunny Pine Farm products are truly gourmet. Derek and I find excuses to use their cheese in our cooking as often as we can. Tonight we incorporated it into our 31 days of salad.

Edamame and Asparagus Salad with Goat Cheese, Parsley & Garlic Dressing

Ingredients:

1 bundle fresh asparagus, cut into 2" pieces
1/2 bag shelled, frozen edamame
Goat cheese
1 C. fresh spinach
8 Tbsp olive oil
4 Tbsp balsamic vinegar
8 Tbsp fresh parsley
2 cloves garlic, minced
Salt and ground pepper to taste

Directions:

Wash and trim the asparagus, cutting off the woody ends. Blanch in boiling, salted water for just a couple of minutes. Drain, let cool to room temperature.
Steam the edamame for 5 minutes. Remove from heat and let cool.
In a large bowl, combine the spinach and parsley.
Add the asparagus and edamame.
Scatter with small spoonfuls of goat cheese.
In a small saucepan over medium heat, combine oil and garlic and cook until garlic is slightly brown. Remove from heat and let cool. Add balsamic vinegar, and whisk with a fork.
Drizzle dressing over salad, mix and serve immediately.

31 Days of Salad: Day 11

2013-04-18T17:44:00.002-07:00

I crave clean, Mediterranean food in the spring and summer month - olives, tomatoes, feta, chick peas, grape leaves - that are light yet bold and bursting with flavor. As the sun warms and I tire of eating soup, stew and casserole, I search for lighter fare to eat. This Falafel Salad makes for a delightful seasonal change of pace.

To save time, you can make the falafel ahead of time and refrigerate. There are so many options with this salad. Enjoy!

Falafel Cakes with Tahini Lemon Dressing

Ingredients for falafel cakes:

2 1/4 C. chickpeas, soaked and cooked ahead of time (or canned, if you prefer)
2 tsp garlic, minced
Juice from half of a lemon
1/3 C. fresh parsley, roughly chopped
1/3 C. fresh cilantro, roughly chopped
1/4 C. chia flax seeds
1/3 C. breadcrumbs
1/2 tsp cumin
Salt and pepper to taste

Directions:

Add all of the ingredients to a food processor. Pulse until ingredients are mixed, but not blended. Take 1/4 cup of the mixture and form into a patty. Heat 2 Tbsp olive oil in a skillet over medium heat. Cook patties for approximately 5 minutes on each side, or until they are golden brown.

Ingredients for Tahini Lemon Dressing:

1 garlic clove, grated
1/2 C. tahini
1/4 C. fresh lemon juice
3/4 tsp kosher salt
1/8 tsp paprika
3/4 C. water

Directions:

Purée all ingredients in a food processor until well blended. Add more water if needed to thin dressing.

In a large bowl, mix together fresh greens, grated cabbage, sliced cucumbers, chopped tomatoes, black olives, grilled eggplant, and crumbled feta. Mix and distribute on plates. Top with falafel cakes. Drizzle dressing over salad and serve.

31 Days of Salad: Day 10

2013-04-17T17:17:00.002-07:00

Maifun Rice Noodles are very thin translucent noodles from Taiwan that are used predominantly in Chinese cuisine. The noodles turn white when cooked, and become crispy when friend, delicious for a salad topping with a peanut or tangy sweet and sour dressing. Simply heat the oil in a wok on a medium heat setting. Heat a wok until it is slightly boiling (375 to 400 degrees F). Throw just a couple of strands of noodles into the wok to test how hot the oil is. The rice sticks should puff up immediately without browning. Place the rice stick noodles, a small amount of time, into the wok. The rice sticks will puff up after a few seconds. Turn them over and heat for 2 more seconds. Quickly remove the rice sticks and place on a paper towel. Drain well.

I made a bunch of fried rice sticks for today's salad, and then decided to stuff them into spring rolls with a peanut dipping sauce. The result was an incredible combination of fresh, light yet savory, crispy crunch in each bite. Here's the recipe:

Fried Rice Stick Salad in Fresh Spring Rolls

Ingredients:

1 package spring roll wrappers
1 C. fresh greens
1/2 C. carrot, very thinly shaved (with a peeler)
1/2 C. alfalpha sprouts
1 C. Maifun rice noodles, fried and cooled
2 Tbsp fresh basil, chopped

Ingredients for the sauce:

1 cup peanut butter
1/4 cup coconut milk cream (skimmed off the top of the milk)
1 small clove garlic, diced
1/2 cup flavorful broth (soy sauce mixed with water will also do)
2 Tbsp lemon juice

To make the peanut sauce:

Combine peanut butter, coconut, and garlic to pan & heat over medium heat until thickens. Stir constantly so as not to burn. Still stirring, slowly add broth until the sauce is smooth. Add more broth as needed. Stir in lemon juice and set aside.

To make the spring rolls:

Fill a large bowl with warm water. Dip one wrapper into the hot water for one second to soften. Lay wrapper flat on your work space. In a row across the center, place a handful of greens, carrot shavings, rice noodles and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end facing you. Repeat with remaining ingredients.

Serve immediately (rice noodles may become soft when combined with moist ingredients) with dipping sauce.

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31 Days of Salad: Day 31

Bok Choy Salad

31 Days of Salad: Day 30

Ginger Marinated Tempeh Salad

31 Days of Salad: Day 29

Spring Greens and Fiddlehead Salad with Creamy Feta Dressing

31 Days of Salad: Day 28

Fresh Greens Nasturtium Salad with Dijon Honey Vinaigrette

31 Days of Salad: Day 27

Marinated Morel Salad

31 Days of Salad: Day 26

Emmer Farro Salad with Sprouts, Nuts and Seeds

31 Days of Salad: Day 25

Warm Tofu Salad

31 Days of Salad: Day 24

Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions

Unique Rock Jewelry

31 Days of Salad: Day 23

Roasted Cauliflower and Farro Salad

31 Days of Salad: Day 22

Polish Beet Salad

31 Days of Salad: Day 21

Pulled Pork Spinach Salad

31 Days of Salad: Day 20

Roasted Tomato Salad with Basil and Balsamic ReductionIngredients:

31 Days of Salad: Day 19

Simple Asian Salad with Tahini Lemon Dressing

31 Days of Salad: Day 18

Roasted Carrot and Avocado Salad

31 Days of Salad: Day 17

Creamy Dill and Sundried Tomato Cucumber Rolls

31 Days of Salad: Day 16

Thrown Together Asian Salad (sounds amazing, huh?)

31 Days of Salad: Day 15

Raw Zucchini Ribbon Salad with Olives and Mint

31 Days of Salad: Day 14

Grilled Steak & Papaya Salad with Papaya Poppyseed Dressing

31 Days of Salad: Day 13

Strawberry Blue Cheese Salad with Candied Pecans

Candied Pecans

31 Days of Salad: Day 12

Edamame and Asparagus Salad with Goat Cheese, Parsley & Garlic Dressing

31 Days of Salad: Day 11

Falafel Cakes with Tahini Lemon Dressing

31 Days of Salad: Day 10

Fried Rice Stick Salad in Fresh Spring Rolls

Roasted Tomato Salad with Basil and Balsamic Reduction

Ingredients: