Sunday, September 17, 2017

BLT Salad with Basil Mayo Dressing

We still have quite a few gorgeous heirloom tomatoes ripening in our garden this week, and I can't think of a better way to feature ripe, juicy, sweet, garden-fresh tomatoes than a BLT salad!  Although simple in its ingredients, this salad (with smoked almonds instead of the bacon for me) is one of my favorites, and received envious glances from both Rob's and my coworkers.  Maybe next time we'll make enough to share!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 4-6 oz baguette or other crusty bread, cubed
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper, divided
  • 1 large garlic clove, pressed or grated
  • 1/4 c mayonnaise
  • 2 tbsp plain Greek yogurt
  • 2 tbsp buttermilk
  • 2 tbsp rice vinegar
  • 2 tbsp minced fresh basil
  • 1/2 large red onion, thinly sliced
  • 2 large heirloom tomatoes, roughly chopped
  • 2-3 heads of romaine, shredded
  • 8 thick-cut strips of bacon, cooked, cooled, and crumbled

DIRECTIONS:
  1. Make the croutons: preheat the oven to 425 degrees Fahrenheit.  Toss the bread cubes with the 2 tbsp oil, salt, 1/4 tsp pepper, and garlic.  Bake the croutons for 10 - 15 minutes, or until evenly dried and golden brown.  Cool.
  2. Make the basil mayo dressing: whisk together the mayo, yogurt, buttermilk, vinegar, 1/4 tsp pepper, and basil until well blended.
  3. Pack the salads: divide the dressing evenly between each of 4 tall quart-sized containers.  Layer the red onion, tomato, and romaine in the jars.  Divide the bacon and croutons evenly among 4 snack-sized zip-top baggies, one for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with bacon and croutons.
TIME-SAVING TIPS: Substitute precooked bacon for the cooked, crumbled bacon and store-bought croutons for the homemade croutons.

SPECIAL DIET SWAPS: This salad is nut-free as-is.  For a vegetarian salad, substitute smoked almonds, roughly chopped, for the bacon.  For a vegan salad, substitute your favorite vegan mayo and plain vegan yogurt for the mayo, yogurt, and buttermilk in the dressing.  For a gluten-free salad, omit the croutons or use your favorite gluten-free bread.

Food styling, photography, and infographics by Robert Campbell.

Sunday, September 10, 2017

Chicken Gyro Salad

We can thank Smitten Kitchen for this beauty - crunchy romaine, fresh veggies, and flavorful chicken, all smothered in what is quite possibly the best tzatziki I've ever had.  (I make this tzatziki alllllll the time, as a general/all purpose veggie/cracker/bread/falafel/everything dip, as neither Rob nor I are huge hummus fans.)  Grab some garden-fresh, in-season cucumbers and tomatoes this week and whip up this fantastic salad!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 2 cups plain Greek yogurt
  • 1 English cucumber, grated and squeezed dry in a dish towel
  • zest and juice of one lemon, divided
  • 1 tbsp white wine vinegar
  • 1 tbsp minced fresh dill
  • 5 cloves garlic, minced or grated on a microplane, divided
  • 2 tsp kosher salt, divided
  • 3/4 tsp black pepper, divided
  • 3/4 tsp sweet paprika
  • 1/4 tsp smoked paprika
  • 1 1/2 tsp dried oregano
  • 4 boneless, skinless chicken thighs
  • 1/2 a medium red onion, sliced
  • 2 large tomatoes, sliced or diced (or 2 cups cherry or grape tomatoes, halved)
  • 1 English cucumber, quartered and sliced
  • 2-3 hearts of romaine, shredded
  • 1 cup lightly-crushed pita chips

DIRECTIONS:
  1. Make the tzatziki: whisk together the yogurt, shredded cucumber, 2 tbsp lemon juice, vinegar, dill, 2 cloves minced garlic, 1 1/2 tsp salt, and 1/2 tsp pepper until well blended.  Refrigerate.
  2. Make the gyro-style chicken: combine the remaining lemon juice, all of the zest, remaining garlic, remaining salt, remaining pepper, paprikas, and oregano in a quart-sized zip-top baggie.  Add the chicken and seal the bag, pressing out as much air as possible.  Through the bag, massage the seasonings into the chicken.  Allow to marinade for at least 20 minutes (the longer the better!)  Grill, broil, or roast the chicken.  Cool, and cut the chicken into bite-sized pieces.
  3. Pack the salads: add 1/4 c tzatziki to each of 4 tall quart-sized containers.  Reserve the remaining tzatziki for another use.  Layer the chicken, onion, tomato, sliced cucumber, and romaine in the jars.  Divide the pita chips evenly among 4 snack-sized zip-top baggies, one for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with pita chips.
TIME-SAVING TIPS: Substitute store-bought tzatziki and rotisserie chicken for the homemade tzatziki and gyro-style chicken.

SPECIAL DIET SWAPS: This salad is nut-free as-is.  For a vegetarian salad, substitute seitan, lightly pan-fried and cooled, for the chicken.  For a vegan salad, also substitute your favorite plain vegan yogurt, drained in a cheesecloth-lined colander overnight, for the Greek yogurt.  For a gluten-free salad, omit the pita chips.

Food styling, photography, and infographics by Robert Campbell.

Monday, September 04, 2017

Grilled Vegetable and Barley Salad

Early September is an exciting, exhausting, time to have a garden - the tomatoes, peppers, summer squash, and eggplant are all going crazy, and it seems like you can't eat them fast enough! If you find yourself with a few spare zucchini, eggplant, and peppers this week, I highly recommend roughly chopping the lot up, tossing with olive oil, salt, and pepper, grilling up the lot, and making this salad! It's a hearty, nutritious way to use up some of that late-summer produce.  Enjoy!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/2 c pearl barley
  • 1/4 c + 1 tbsp extra-virgin olive oil, divided
  • 1/4 c freshly-squeezed lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 clove garlic, minced
  • 1 red chile, minced
  • 1/4 tsp kosher salt (or more to taste
  • 1/4 tsp black pepper
  • 1 medium eggplant, diced
  • 2 small zucchini, halved and sliced into half-moons
  • 2 medium red bell peppers, roughly chopped
  • 4 oz feta, crumbled
  • 4 green onions, sliced
  • 1 c parsley leaves
  • 1 c cilantro leaves
  • 4-8 oz arugula
  • 1/2 c shelled, roasted, salted pistachios

DIRECTIONS:
  1. Make the marinaded barley: bring a small saucepan of water to a boil.  Add the barley and simmer until tender, about 30 minutes.  Drain, and toss with the 1/4 c olive oil, lemon juice, cumin, coriander, garlic, chile, salt, and pepper.  Cool.
  2. Make the grilled vegetables: toss the eggplant, zucchini, and bell pepper with the remaining 1 tbsp olive oil; add salt and pepper to taste.  Grill or broil until the veggies are tender and lightly charred; cool.
  3. Pack the salads: divide the barley evenly among 4 tall quart-sized containers.  Layer in the roasted veggies, feta, green onion, parsley, cilantro, and arugula.  Divide the pistachios evenly between 4 2-oz jars or snack-size zip-top bags, one for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with pistachios.
TIME-SAVING TIPS: Use frozen, pre-cooked brown rice in place of the barley.

SPECIAL DIET SWAPS: This salad is vegetarian as-is.  For a vegan salad, substitute your favorite vegan feta for the dairy feta.  For a gluten-free salad, substitute cooked, cooled quinoa or brown rice for the barley.  For a nut-free salad, substitute toasted, salted sunflower seeds for the pistachios.

Food styling, photography, and infographics by Robert Campbell.

Sunday, August 27, 2017

Greek Salad

I love Greek salad.  (I love Greek food, but that's a different post entirely!)  Spring, summer, fall, or winter, I never seem to tire of cucumbers, tomato, feta, and olives piled on a bed of romaine and drizzled with red wine vinegar and olive oil.  Add chickpeas, grilled chicken, red onion, artichokes, and pepperoncini, and you've got yourself one delicious lunch!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 2 cups chickpeas, drained and patted dry
  • 1/4 c red wine vinegar
  • 1/4 c extra-virgin olive oil, divided
  • 1 tsp Greek seasoning
  • 1/4 tsp kosher salt (only if your seasoning doesn't contain salt)
  • 1/4 tsp black pepper
  • 1/2 small red onion, diced
  • 16 olives (pitted or whole, green, kalamata, whatever you love!)
  • 8 pepperoncini
  • 8 whole canned artichoke hearts, quartered
  • 4 oz feta, crumbled
  • 4 boneless, skinless chicken thighs, grilled or broiled and diced
  • 2 c cherry or grape tomatoes, halved
  • 1 large cucumber, halved and sliced
  • 2-3 hearts of romaine, shredded

DIRECTIONS:
  1. Make the marinaded chickpeas: combine the chickpeas, red wine vinegar, olive oil, Greek seasoning, salt, and pepper in a small bowl.  Allow the chickpeas to marinade for 20 minutes (or longer.) 
  2. Pack the salads: divide the chickpeas evenly among 4 tall quart-sized containers.  Layer the red onion, olives, pepperoncini, artichokes, feta, chicken, tomatoes, cucumber, and romaine in the jars. Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can chickpeas, drained, rinsed, and patted dry, for the home-cooked beans.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian salad, omit the chicken.  For a vegan salad, also substitute your favorite vegan feta for the dairy feta, or double the quantity of marinaded chickpeas.

Food styling, photography, and infographics by Robert Campbell.

Tuesday, August 22, 2017

Zucchini, Chickpea, and Edamame Salad

Late summer often means a bounty of fresh zucchini, and this salad is a delicious and unique way to enjoy it!  The lemony dressing and crisp veggies lend this salad a light, summery freshness, while the hearty richness of edamame, chickpeas, and parmesan keep you feeling satisfied.  This was an early salad we tested when we were first exploring this blog project, and remains one of our all-time favorites.  Wrangle up some zucchini this week (if you know anyone who has a garden, I bet that won't be difficult,) and give this salad a try!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • juice of one lemon
  • 1/4 c extra-virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 c frozen shelled edamame, thawed and patted dry
  • 1 1/2 c cooked chickpeas, patted dry
  • 2 small zucchini, diced
  • 1 small red onion, diced
  • 1/2 c shredded Parmesan cheese
  • 2 tbsp chopped fresh basil
  • 2-3 hearts of romaine, shredded

DIRECTIONS:
  1. Make the zucchini salad: in a medium bowl, whisk together the lemon juice, oil, red pepper flakes, salt, and pepper.  Fold in the edamame, chickpeas, zucchini, red onion, Parmesan, and basil.  
  2. Pack the salads: divide the zucchini salad evenly among 4 tall quart-sized containers.  Divide the romaine evenly among the containers. Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can chickpeas, drained, rinsed, and patted dry, for the home-cooked chickpeas.

SPECIAL DIET SWAPS: This salad is vegetarian, nut- and gluten-free as-is.  For a vegan salad, substitute sliced or slivered almonds for the parmesan, and pack on the side.

Food styling, photography, and infographics by Robert Campbell.

Sunday, August 20, 2017

Antipasti Salad

I have always loved antipasti.  It almost feels like an adventure to me, navigating all of the different cheeses, olives, veggies, pickles, and other delicious snacks.  I often over-nibble and end up too full for my meal, so why not just make a meal out of antipasti?  Adding fresh, green romaine and crunchy, vibrant bell pepper to the traditional, flavorful, rich ingredients lightens up this salad for a satisfying lunch.  Enjoy!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 2 cups cannellini beans, drained and patted dry
  • 2 tbsp red wine vinegar
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tsp fresh rosemary, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb fresh cremini mushrooms
  • 2 tbsp white wine or champagne vinegar
  • 1 clove garlic, minced
  • 1/4 c finely chopped red onion
  • 2 tsp minced fresh oregano
  • 2 tbsp minced fresh parsley
  • 1/4 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole coriander seeds
  • 4-8 pickled pepperoncini
  • 1 14-oz can quartered artichoke hearts, drained and patted dry
  • 16 whole kalamata olives
  • 4 oz fresh mozzarella, patted dry and diced
  • 4 oz smoked provolone, cubed
  • 2-4 oz prosciutto, roughly chopped
  • 1 large red bell pepper, chopped
  • 2-3 hearts of romaine, shredded

DIRECTIONS:
  1. Make the marinaded cannellini: combine the cannellini, red wine vinegar, 2 tbsp oil, rosemary, salt, and pepper in a small bowl.  Allow the cannellini to marinade for 20 minutes (or longer.) 
  2. Make the marinaded mushrooms: wipe the mushrooms clean and remove the stems.  Simmer the mushroom caps in water for 5 minutes or until tender; drain and pat the mushroom caps dry.  Combine the 2 tbsp oil, white wine vinegar, garlic, red onion, oregano, parsley, salt, peppercorns, and coriander seeds.  Add the mushroom caps and stir gently.  Allow the mushrooms to marinade for 20 minutes (or longer.) 
  3. Pack the salads: divide the cannellini and mushrooms evenly among 4 tall quart-sized containers.  Layer the pepperoncini, artichokes, olives, cheeses, prosciutto, bell pepper, and romaine in the jars. Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can cannellini beans, drained, rinsed, and patted dry, for the home-cooked beans.  Substitute store-bought marinaded mushrooms from the olive bar at your local grocery store for the marinaded mushrooms.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian salad, omit the prosciutto.  For a vegan salad, also substitute your favorite vegan cheese for the mozzarella and provolone.

Food styling, photography, and infographics by Robert Campbell.

Sunday, August 13, 2017

summer vacation

We're taking a break this week for summer vacation.  See you next week with two new salads!