7/16/19

Nectarine, Tomato & Blueberry Salad with Steak


It's over 90 degrees in DC area and supposed to get even warmer. I'm not even talking about the humidity factor!

I'm changing my Facebook status to "in relationship with AC."
Get it!? ;)

Over the weekend I used some of the produce I received as a gift from Seasonal Roots to make a salad to go along with leftover steak I made the night before without turning on the stove or the oven. The heat came from jalapenos!

Nectarine, Tomato & Blueberry Salad with Steak

Ingredients
nectarines, pit removed, flesh diced
tomatoes, whichever variety you like, chopped into bite size pieces
blueberries
jalapeno, minced
red onion, finely diced
basil, chopped
olive oil
salt

steak, sliced

Directions
Mix all the salad ingredients in a bowl. Serve with sliced steak.

The combination of sweet nectarines and blueberries is not only great in a cake, but is lovely in this salad. The jalapeno and red onion add the heat.

7/8/19

Tomato, Mozzarella & Cherries Salad


I have a big announcement: this blog will now become a Meatless Monday blog!

KIDDING! :) It does appear that I've been mostly posting Meatless Monday recipes, so why not continue?

This past Saturday, my friend Sylvie gave me a bunch of home grown tomatoes and basil and took me to Costco where I bought fresh mozzarella balls which I then turned into this beautiful salad!


Tomato, Mozzarella & Cherries Salad
tomatoes of all shapes and colors, sliced or quartered as needed
fresh mozzarella ball, sliced
cherries, pitted and halved
fresh basil, torn
olive oil
salt
rose
fresh mint

Place tomatoes, mozzarella, and cherries onto a plate in a pleasing manner.

Top with fresh basil and drizzle with olive oil. Season with salt.

Pour rose into a glass and add a few mint leaves.

Have a great day!

7/1/19

Meatless Monday: Cauliflower Salad Adapted from skinnytaste


If you are in need of a side for your 4th of July get together, or need a fresh idea for using a head of cauliflower you have sitting in the fridge, I highly recommend Cauliflower Salad Adapted from skinnytaste.

I, for one, love cauliflower, and eat it often. I also, however, love potatoes. This salad is good as is, but I'll never give up my love of potatoes!

Here's how I ended up making this recipe:

A few weeks ago, my mom sent me a link to Gina's, aka skinnytaste Low Carb Potato Salad. She said that even my dad liked it! Then, my twin Anna made the salad and said it was delicious.

Not wanting to be left out, I decided to make a batch of Gina's salad, but with a few changes:

1) I used only 4 eggs instead of 6
2) I used whole grain mustard instead of yellow mustard
3) I used cilantro instead of dill
4) I used cucumber instead of celery
5) I used bourbon smoked paprika instead of regular paprika

Helpful tips:

Make sure you cool the cauliflower completely before adding it to the other ingredients. I was impatient and added warm cauliflower to the mayonnaise and it watered down the salad.

The salad gets better as it sits in the refrigerator over night.