Corn and Radish Salad

You may or may not know, but I am a hairstylist and I have the greatest job to communicate with all sorts of wonderful people. Today Kim came in and as I always do, we started talking about food. I was telling her what was growing in my garden and that I had a plethora of radishes. She told me about a delicious, perfect for summer salad that I actually had all of the ingredients on hand to make. So here it is! It is the perfect blend of sweet and hot. Thanks Kim!



Serves 2

2 ears of corn, (2 cups) boiled for 5-7 minutes, cooled and kernels cut off the cob
6 large radishes, cut legthwise and then sliced into half moons
1/2 jalapeno, de-seeded and de-veined, dice into small pieces. Mine was really hot!
1 Tbsp olive oil
1/2 lime, juiced
pinch of salt
fresh ground black pepper

Orzo and Sausage Salad

serves 4

1 1/2 uncooked orzo
1 zucchini, diced
1 cucumber, peeled and diced
1 dozen cherry tomatoes, quartered
large handful of parsley, chopped
4 sausages, flavor of your choice, cooked and sliced
1/2 cup feta cheese
1/3 c olive oil
2 Tbsp fresh lemon juice
1 large clove of garlic, crushed
salt
fresh ground pepper


Bring to 5 cups salted water to a boil. Add Orzo pasta. Cook 10 minutes or until firm tender. Drain, rinse with cold water and toss with a little olive oil. Set aside.

Add zucchini thru sausages, toss gently to combine.

Mix olive oil thru pepper in a sealed glass jar, shake to emulsify. Pour over salad and stir until well dressed. Top with feta cheese.

~ Enjoy!

You can omit or substitute the sausages and cheese to make this dish vegetarian or vegan.

Also this dish can be made gluten free by replacing the orzo with quinoa.

Summer Spinach Salad

Serves 4

4 cups spinach, washed and patted dry
2 cups fresh raspberries, washed and patted dry
1 cup feta cheese, crumbled
1 cup pecans, chopped
3 Tbsp olive oil
2 tsp balsamic vinegar
salt
fresh ground pepper

Arrange spinach, raspberries, feta and pecans on each plate. Drizzle with olive oil, vinegar and salt and pepper to taste.

Add chicken or pork for an entree

~Enjoy

Fresh green bean salad

2 lbs fresh trimmed green beans, cut in half
5 strips bacon, cooked and chopped
1 dozen cherry tomatoes, halved
1/4 cup fresh chopped flat leaf parsley
1/2 cup grated parmesan cheese
salt
fresh ground pepper
2 Tbsp olive oil
1 Tbsp balsamic vinegar

Blanch green beans in salted water until firm cooked, about 5 minutes.
Add ingredients until cheese. Salt and pepper to taste, toss with olive oil and balsamic vinegar.

~Enjoy

Salmon Burgers

Serves 4

1 cup finely chopped red onion
1/4 cup thinly sliced basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb salmon fillet, skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
panko crumbs(optional)
olive oil for pan

8 slices focaccia, toasted
tomato slices
baby greens
garlic aioli
1 tsp minced garlic, 1/4 cup mayonnaise

Combine first 5 ingredients in large bowl. Combine hot sauce and egg white in a small bowl; add to salmon mixture, stirring well. Add panko crumbs if the texture is too wet.

Divide mixture into 4 equal portions. Heat a nonstick skillet over medium heat. Add a teaspoon of olive oil. Add salmon patties and cook for 3 minutes on each side or until desired doneness. Serve on toasted foccacia and condiments.

Enjoy!

1ST Cooking Class March 14th 2010

Orzo Salad

1c uncooked orzo
2c baby spinach, chopped
1/2c chopped, drained oil packed sun dried tomatoes
3 Tbsp chopped red onion
3 Tbsp chopped kalamata olives
1/2 tsp pepper
1/4 tsp salt
1 16 oz jar marinated artichoke hearts, undrained
3/4 c feta cheese

Cook orzo, drain, rinse with cold water.
Combine orzo though salt. mix together.
Chop artichokes and add reserved marinade.
Toss with feta cheese.

If artichokes are in water, use oil and vinegar instead.

Great with sausages or chicken.

Enjoy!