Category Archives: Salad

CSA Salad with Homemade Berry Dressing

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Katie:  We’ve been getting a lot of greens in the CSA this summer!  To change it up, berries were the perfect addition to this salad.  The salad included mixed greens and green onions from the CSA, sugar pea pods from the farmer’s market, blackberries, and blueberries.  Then, I made a dressing by blending together some berries, white wine vinegar, salt, and pepper.  It was a delicious salad for a hot summer day!

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Blueberry Corn Salad (and more…)

Katie:  So… grad school has been keeping me busy, to say the least!  My study workload along with extreme heat have not been the best conditions for culinary endeavors.  However, I haven’t stopped eating or cooking!  I’ve also taken pictures of a few things I’ve made, but haven’t had time, until now, to post them.

One example is this Blueberry Corn Salad (recipe here).  It was pretty easy to make, especially by cooking the corn in the microwave, and had a great combination of fresh blueberries, fresh sweet corn, cucumbers, and cilantro.  It would be a great salad to bring to a summer picnic!

Here are some other things I’ve made recently:

Tortillas with Golden Beets, Beet Greens, and Black Beans

Pasta with Escarole, Sun-dried Tomato Chicken Sausage, and Cannellini Beans

Tortilla Pizza with Ricotta Cheese, Peaches, and Fresh Basil

Peanut Butter S’more Bars (a treat to give away — not my dinner!)

Parmesan chicken with orzo with a side of Swiss Chard

Jill Pickle:  I wanted to make a quick and easy recipe so I tried Parmesan Chicken and Rice from the Cooking Light, Dinner Tonight Cookbook.  I made a few changes.  I added orzo instead of rice and added the whole can of chicken broth.  It was really good!  The wine, mushrooms and Parmesan cheese added so much flavor!  I also used thyme and Italian parsley from my herb garden.  As a side, I made Swiss Chard.  In my garden, I’m also growing lovely Rainbow Swiss Chard and it was surprisingly good!!

Quinoa Salad with Roasted Beets, Chickpeas, and Mango

Katie:  One of the great things about my new apartment is its proximity to the Westside Community Market.  I got a chance to explore this weekly farmers market last Saturday.

Although it can’t be compared to this farmer’s market, I thought it had a great variety and nice atmosphere.  The products included everything from produce to plants to baked goods and chocolates.  There was even some live music.  I also found this neat community garden near the market:

My purchases included:

The last meal I made with beets was this Roasted Garlic and Beet Soup, but this time I wanted to try a more seasonal dish.  I based my meal off of this recipe for Quinoa Salad with Roasted Beets, Chickpeas, and Orange from Gluten-Free Goddess, with some variations.  My salad included a base of greens, topped with quinoa, roasted beets, yellow mango, carrots, chickpeas, and roasted sunflower seeds!  It was joined together with a dressing made of balsamic vinagrette, olive oil, soy sauce, and agave syrup.  It may have been an unusual salad, but I really liked it!  I hope I’ll have time this summer to explore the market more and try other summer salads!

Israeli Couscous with Olives and Roasted Tomatoes

Katie:  I like making couscous, especially since it’s pretty easy to prepare.  It’s not very flavorful by itself, but it works well as a base with other ingredients.  While I’ve often had the finer variety of couscous, I’ve recently tried Israeli (or Pearl) couscous which is bigger, chewier, and a little more flavorful.  I was excited to try this recipe for Pearl Couscous with Olives and Roasted Tomatoes from Smitten Kitchen.  It pairs Israeli couscous with roasted grape tomatoes, olives, fresh herbs, and a dressing made with roasted tomatoes and roasted garlic.  I made this recipe as written, using fresh herbs from the garden.  It went well with fish, and was a good choice for a summer dish! 

Strawberry and Balsamic Grilled Chicken Salad

Katie:  On the hottest and most humid days, the thought of standing in front of a hot stove isn’t always very appealing.  Salads are a good alternative, especially with the perfect combination of sweet and savory flavors. So when I spotted this recipe for Strawberry and Balsamic Grilled Chicken Salad on Closet Cooking, I quickly remembered the huge box of strawberries sitting in the refrigerator.  I knew it would be the perfect light meal for a sticky day.  I followed the recipe as written.  First, I mixed together the homemade Balsamic Vinaigrette and marinated the chicken for awhile, before grilling it on the Panini grill.  I also made the homemade Strawberry Vinaigrette Dressing with roasted strawberries.  The remaining ingredients included a mixture of greens, chopped pecans, bacon, (peppers), and goat cheese.  It was pretty simple to prepare, and I really enjoyed the flavors!

Grilled Panzanella

Here’s a recipe that I’ve wanted to try for a while.  It’s healthy, vegetarian and goes well with chicken or fish.  (We served it with barbecued salmon.)  You want to mix just before serving so you don’t end up with soggy bread.  If we have leftovers, I store the bread, vegetables and dressing separately.  We added olives but you can add any other vegetables you want: eggplant, summer squash, etc.