Caprese Salad to go . . .

To me, the flavors and colors of Salad Caprese are the essence of  summer  ~ Vine ripened tomatoes, fresh Mozzarella cheese, fresh basil, red wine vinegar, good olive oil and salt and freshly ground black pepper.
Usually it is neatly arranged either stacked, or in fanned layers of sliced tomatoes and slices of Mozzarella, then drizzled with dressing and showered with chopped basil leaves.
It's a beautiful presentation when served that way,  but a little fussy to serve on a picnic or on the buffet table. I've made it served on skewers, but that is a little time consuming especially if you have to make many of them.




This version has all of the glorious flavors, and is easy to serve on the buffet table plus it travels well.
Just halve the little tomatoes, cut the Mozzarella into cubes, or buy the little "pearl" size as I did. Add some minced parsley, the red wine vinegar and olive oil and salt and pepper to taste.
This time I added some capers in brine (drained). Sliced scallions, chives or slivers of sweet red onion are also a good addition.
I pluck the smallest basil leaves and add them just before serving in order to retain their bright color and flavor.





It's best served at room temperature to enjoy the full goodness of all the flavors.

~*~*~*~*~ Additional ways to enjoy it: Bobby Flay does a very similar version which he serves as a rough 'relish' with grilled Italian sausages on rolls.  I probably would cut the tomatoes and cheese into smaller pieces in that case, for easier eating, but I'm sure these flavors would taste delicious on grilled sausage or chicken.
If you give it a try, I hope you love it.


Thank you for coming by today!
Cheers ~ mari xo 

Cucumber Shooters

You know that saying ~  "Cool as a cucumber" ?
Well, it's been so blasted HOT here for the past couple of days, these are about all I felt like eating for dinner.


I'm sure you can see how easy they are to make ~
Peel (if desired) an English/Hot house cucumber; try to select a straight one, and one that is of even circumference if possible. Cut cross-way into 1-1/2 to 2-inch sections. Use a melon ball tool to scoop out a cavity, creating a cup to hold the filling.


You can fill them with anything you like: 
Pico de Gallo ~ Salsa Cruda Gazpacho (spiked, or not) Chicken, Shrimp or Tuna Salad Your favorite dip, or spread, etc.

~*~*~*~*~

Happy Independence Day to all who celebrate!

Kale & Apple Salad with Candied Almonds

That last bunch of kale I bought was huge; too much for my little household to consume in one recipe, so here's what I made with the other half.  
I've never been very fond of raw kale (unless a little is added to whatever I'm juicing), but I'm a FAN of this recipe adapted from "Oak at Fourteenth"  the restaurant located in  Boulder, Colorado.
I changed it around just a little bit; and it received great reviews and thumbs up here . . .
You can prep all but the sliced apples up to a few hours ahead, refrigerate, then right before serving slice the apples, toss with the dressing,  then toss dressing & apples to the sliced kale and serve.





The original recipe called for the following ingredients:
Candied almonds
Granulated sugar
Honey Crisp apple, cut into thin rounds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
olive oil
Togarashi chile powder *
Salt to taste


Here's what I did differently ~
I omitted the grated Parmesan Added the zest and juice of one very sweet orange Reduced lemon juice to 1/2 of a small lemon Added a scant 1 Tablespoon of organic vinegar If you cannot find a sweet apple and a sweet orange, add honey, sugar or other sweetener to make the dressing pleasantly sweet.


The first thing to do is to make the candied almonds (or you can use commercially prepared almonds like Honey-Roasted.) But I have to tell you the homemade candied almonds are very excellent (and addictive!) -- so you'll probably want to double the batch for munching while you're putting together the salad, and extra to serve alongside at serving time.  :)



The next step is to remove the tough stem from each kale leaf (discard), then slice each leaf crosswise into thin strips (about 1/4 to 1/8-inch), and give them a little chop to the kale pieces fork-managable.
I like to use my Kyrocera ceramic knife* for prepping this salad ~ it's razor sharp blade and makes quick work of the kale (and the thinly sliced apple.) 




Next prep the dressing~
Zest the orange, then squeeze the juice and pour into a small mixing bowl.




Then juice 1/2 of the lemon, (reserve the other half for another use.)



Whiskthe juices together with the vinegar, taste and add honey or other sweetener to taste, then whisk in the olive or grape seed oil. Season with sea salt  and freshly ground black pepper to taste.





Slice the sweet apple into thin slices and toss with the dressing. Pour dressing and apples over the sliced kale and mix thoroughly.
Plate up, scatter almonds over the top of the greens, pass the  Togarashi seasoning at the table for each diner to add to taste.






I hope you'll give this recipe a try, even if you're skeptical about raw kale, prepared this way even those who don't care for kale just may become converts!
Thanks for stopping by today, friends.
xo~m



Source List
Links to some ingredients and tools used in this post:
*Nanami Togarashi or Shichimi Togarashi

 Either of these two Japanese seasonings are what make this salad unique. Nanami Togarashi contains: Chili powder, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Shichimi Togarashi contains: Orange peel, sesame seeds; (black, white and toasted), cayenne, ginger, Szechuan pepper, nori (seaweed.)
OXO Good Grips Zester  (click to learn more)
Eco Friendly Glass Citrus Juicer
OXO Good Grips 9-Inch Whisk

Kyocera Knife
Spectrum Organic Brown Rice Vinegar
Eden Foods French Sea Salt

John Boos 18-by-12-Inch Reversible Maple Cutting Board

Warm Savory Mini-Cheesecakes with Dressed Baby Greens

Wow! Another brilliant recipe from Jacques Pepin ~ he  explains he tasted something very similar to this in a restaurant while vacationing in the Alsace  region of France. Though there it was served in a pastry crust. 
He used the same idea, but baked the cheesecake mixture in small ramekins, the insides buttered and sprinkled with fresh bread crumbs to facilitate easy removal from the molds.
I adore the contrast in flavors and textures here; the warm, creamy little cheesecakes liven up the simply dressed, crispy greens.



Rich, yet light and tender it was love at  first bite ~ the delicate cheesecake practically melts in your mouth. 
Whipped cream cheese, a little sour cream,  eggs and a few crumbles of blue cheese are the key ingredients.




Merci beaucoup to Chef Pepin for another winner!

I'll definitely be making this recipe again.  And if you try it, I hope you love it as well. :)
A printable copy  can be found on my recipe blog.

Have a wonderful week everyone!
Blessings, Mari xo

What a Tomato! (Caprese Salad, done differently)

I don't know about you, but my summer meal planning  and strategy is entirely different than the way  I approach meals during other seasons. I tend to spend more time outdoors in summer  and for the most part, less time in the kitchen ~  most of the time I choose simpler fare that can be  prepared quickly. Instead of a full blown meal  I gravitate towards a small plate of this or that  when I'm hungry. This is just the kind of lunch  (or light dinner) that calls my name during  warm weather.  
It would make a wonderful appetizer, too.

(This brilliant method comes from the kitchen of Donna Hay. Yay for Donna Hay!)
Basically it's a different take on the classic  Italian Caprese salad which is comprised of sliced  juicy tomatoes, sliced mozzarella, fresh basil,  and drizzled with olive oil, vinegar, or a vinaigrette.
This method changes things up a bit by wrapping  a ripe, whole tomato in a thin slice of prosciutto, place on a  shallow-rimmed baking sheet (lined with parchment) sprinkle tomato with salt and pepper, drizzle with olive oil. Bake the tomato in a hot oven (390ºF/200ºC) for  12 to 15 minutes* until the tomato is hot and the  prosciutto is slightly crisp. 
To assemble:   (For each serving)
On a salad plate place the baked tomato beside a  smallish size ball of fresh mozzarella  (ripped open so the cheese can absorb the oil and vinegar),   drizzle with 1 Tablespoon white wine vinegar and  2 Tablespoons olive oil, shower with freshly ground  black pepper and garnish with as many  fresh basil leaves as you like.

* Best with vine-ripened tomatoes; the ones I used were on the smallish-medium size and almost ripe, so I only baked for 10 minutes.   Best to keep an eye on them at the 10 minute point to see  if you would like them more well done.
Then get yourself a knife and fork and enjoy that vibrant taste  of summer one more time before it's gone. Enjoy!

Have a wonderful day, friends! Thank you for stopping by. :)

Artichoke and Feta Tarts with Tomato Salad

One more lovely idea from Donna Hay ~ 
Perfect for spring or summer because you don't really need a precise recipe. As you might know by now I'm a fan of hers, and for good reason.   She always offers an original take on food by using familiar ingredients in an unusual way, with delicious results.
And the bonus is most of her recipes go together very quickly.


This one is no exception ~ 
Simply drain marinated artichoke hearts* and place arrange with feta cheese on puff pastry,  cut into squares or rectangles (you can make your puff pastry own or use store-bought.)  Brush the borders of the pastry squares with a beaten egg, then bake off in a hot oven 400° (F) [200° C]  for about 12 to 14 minutes.
While the tarts are baking, toss the simple salad together; cherry or  grape tomato halves, peas (frozen, thawed), and mint with a drizzle  of olive oil and white balsamic vinegar,  plus a little salt and freshly ground pepper, if you like.
*Donna's recipe suggests one whole artichoke heart (halved)  for each puff pastry square ~ I made my puffs appetizer size,  so I only used 1/4 of a (rather large) artichoke heart for each puff.


To serve~
Plate each tart and spoon the cherry tomato salad and dressing  over and around the the tarts. Serve right away ~  the combination of the hot tart and cool salad are simply . . .
Spectacular! 

If you try this, I hope you like it.

Blessings !  xo ~mari

Mushroom and Bacon Salad

Years ago, back in the day before personal computers, my mother and I would clip good-sounding recipes from the weekly food section in our local newspaper. This is one of the hundreds that we saved, really simple to make (you don't really even need a recipe). When I make any of these old recipes from the newspaper I am reminded yet again how much I miss Mom. *sigh*
Not content to leave the recipe as it was (the original was a bit bland for my palate now) I've tweaked it slightly over the years to make it a little more flavorful. 
 The ingredients are sliced mushrooms (white or brown), green onions (I used chives this time), olive oil, lemon juice (or your favorite vinegar), a little Worcestershire sauce, salt, freshly ground black pepper, a little sugar for balance and Dijon Mustard. Right before serving it is garnished with crisp bacon pieces. I add a few crushed pink peppercorns as well.  
 Any time of year it makes a very nice first course, or a light lunch or dinner and can be made a little heartier by adding some cubed or crumbled cheese (most any kind you like), cooked chicken, shrimp, or beef. Vine ripe tomatoes are another flavorful addition in the summer. You may also add a sliced hard cooked egg along with the bacon at the last moment.
The original recipe suggested slicing the mushrooms and tossing them with the vinaigrette, allowing the flavors to meld for several hours or overnight, then adding the crisp bacon just before serving. Usually I just make it and allow the mushrooms to marinate for 30 minutes to 4 hours, stirring once or twice to distribute the vinaigrette evenly.  I prefer the texture of the mushrooms using the shorter marinade time.
You can serve it up on individual salad plates spooned over Romain lettuce leaves, and it's also very pretty served in a glass serving bowl, that way each diner can help themselves to the amount they want.

If this sounds appealing to you and you would like the recipe, you'll find it over on my recipe blog.

Thank you for stopping by today friends!

Sweet and Spicy Asian-Style Shrimp & Lettuce Roll-Ups

Actually, the food I've been preparing for the past several weeks, hasn't been all that interesting so I haven't posted much. I've been continuing to stick with the healthier eating habits, and I'm happy to report that my bathroom scale is my friend once again. I yet have a little ways to go before I hit my target weight, so please bear with me. :D
I must admit that I'm looking forward to getting to the point of maintaining rather than reducing. ;) Hopefully, soon!


But this simple dish is one I felt I had to share ~ it has a lot of things going for it; tasty, easy to assemble, healthful and pretty to look at. Plus you can serve it as an appetizer or as a salad or main course.
It's another one that needs no actual recipe, it's just a matter of cooking the shrimp then assembling the ingredients.  
Here's what you'll need:
Shrimp (I used 30/40 count per pound), peeled and tails removedAttractive, whole lettuce leaves, washed, drained and chilled to crisp themSlivered cabbage (green or red) tossed with a little seasoned rice vinegarThinly sliced scallionsCilantro or Mint leavesChopped salted peanuts (I used dry roasted)Lime wedges (optional)And the drizzle
For the drizzle:



The base is a couple of tablespoons of Sweet Thai Chili Sauce, the amount will depend upon the number of lettuce cups/shrimp you are using. It only takes a couple of teaspoons or less for each lettuce roll-up.
I used Lee Kum Kee brand  Sweet Thai Chili Sauce this time ~ my other favorite brand is Mae Ploy, both are very good.  To the sweet Thai sauce just stir in a little of either one of these Asian hot sauces; either Sriracha Hot Chili Sauce (in the center bottle), or Sambal Oelek (jar on the right.) Both are pretty spicy, so add just a little, mix into the Sweet Chili Sauce and taste to see if you want it spicier.  I like it medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste.




This time, to cook the shrimp, I brushed each of them with a little olive oil, placed them on a parchment lined baking sheet, sprinkled lightly with salt and pepper and roasted in a hot (450-500˚F) oven for about two minutes, turning once halfway through baking time. (Timing will depend upon the size of the shrimp you choose. Don't forget they will continue cooking after you remove them from the oven, so it's best to slightly undercook them, otherwise they will be tough and chewy.)
Alternately they can be poached in a pan of barely simmering salted water until they just turn pink, then drained, or brush the shrimp with a little oil and grill them on a stove-top or outdoor grill if you prefer.




So easy to assemble:  For each roll-up; One lettuce leaf, the seasoned-rice vinegar cabbage slivers, cooked shrimp, sprinkle of sliced scallions and cilantro or mint leaves, the sauce drizzled over all, then finished with the chopped peanuts (and a squeeze of fresh lime, if using.)
If you give them a try I hope you love them as much as I do!
Blessings for a good week ahead everyone. xo ~m

Grapefruit-Avocado Salad ~ Healthy & Clean Eating

Yes, in my hemisphere it's winter, but I still enjoy a healthy salad ~ no matter what the weather, and this one utilizes the fruits and vegetables available to us at this time of year.



The base is organic baby arugula, and the toppings are grapefruit supremes (segments without the membrane), sliced avocado ~ I like the rich buttery variety with the thick pebbly skins such as Haas.  


Then a sprinkling of thinly sliced radishes, sliced scallions and toasted slivered almonds, then a generous shower of freshly ground pepper. I used tri-color pepper blend this time ~ I like the confetti look it adds to the salad. And a good sprinkle of coarse sea salt and a drizzle of extra-virgin olive oil to finish.




I usually always trim my own citrus supremes ~ but this time I used the already prepared kind, like these fresh, non-canned ones ~ found in the refrigerator case, usually in the produce department.  They are packed in very lightly sweetened grapefruit juice not too sweet at all, and so convenient.(This isn't a plug for this particular brand, just look for the kind that must be refrigerated to assure the best quality and taste.)




To bump up the protein you could certainly add some diced or shredded chicken, cooked shrimp, salmon, or other fish.  You could swap out the arugula with baby spinach leaves, and add or substitute orange segments for the grapefruit.
I love everything about this salad, clean tasting, healthy and flavorful.Low in fat, and the fat it does contain is the good-for-you kind.
If you try it I hope you like it too.
No formal recipe needed, just use what you like, in the amounts that are pleasing to you.  Enjoy!

Approximately 168 calories per serving, about 2 1/2 cups, loosely packed, each