Apple Raspberry Vinaigrette Salad

Apple Raspberry Vinaigrette Salad

1 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

½ cup red wine vinegar

½ small red onion, quartered 

½ cup olive oil

1 teaspoon poppy seeds

2-3 Romaine hearts, shredded

1 large apple, chopped

1 pint of raspberries

10 ounces walnuts, toasted

5 ounces feta cheese

      1. Combine 1st 5 ingredients for dressing in a blender and blend till smooth.

      2. Slowly add in oil while blender is running.

      3. Stir in poppy seeds. 

      4. Arrange on the plate the romaine, apple

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

6 tablespoons fresh lemon juice
1 teaspoon salt

6 tablespoons olive oil
9 cups watermelon, ½ inch cubed 

18 cups baby arugula
1 cup pine nuts
1 cup crumbled feta

Coarsely ground black pepper to taste
salt to taste

1.  Whisk together lemon juice and salt in a large bowl, then add oil in a slow

      stream, whisking until emulsified.

2.  Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese,

     pepper, and salt.

Roasted Beet and Mizuna Salad

Roasted Beet and Mizuna Salad

10 baby red beets

salt and ground pepper

¼ c. balsamic vinegar

1½ tsp. honey

1½ tsp. Dijon mustard

½ c. vegetable oil

2 tbsp. vegetable oil

12 oz. mizuna

12 basil leaves

zest of 1/2 lemon

6 ounces feta

1.     Preheat oven to 350 degrees F.

2.     Roast beets in a pan until tender, about 1 hour.

3.     When cool, scrape off skins with a paring knife.

4.     Cut each beet into 6 wedges.

5.     In a small bowl, whisk vinegar, honey, and mustard.

6.     Drizzle in oil, whisking. 

7.   In a large bowl, toss beets, mizuna, basil, and lemon zest with vinaigrette; season with salt and pepper.

8.     Sprinkle with feta.

Beet Green and Tangerine Salad

 Beet Green and Tangerine Salad

¼ cup olive oil

¼ cup fresh tangerine juice

2 Tbs. cider vinegar

2 Tbs. prepared horseradish

2 large beets, roasted and sliced

2 large shallots, chopped 

3 cups beet greens, torn into bite-size pieces

 1 bunch watercress, stems trimmed

1 tangerine, sectioned

1 small grapefruit, sectioned

¼ cup toasted chopped pecan, optional

  ¼ cup crumbled feta cheese, optional

1. Whisk together olive oil, tangerine juice, cider vinegar, and horseradish in small bowl. 

2. Toss beets and shallots with 1/3 cup horseradish-tangerine dressing in a medium bowl. 

3. Season with salt and pepper, if desired. 

3. Toss beet greens and watercress with remaining dressing in large bowl, and divide among serving plates. 

4. Top each serving with 1/2 cup grated beet mixture, and garnish with tangerine and grapefruit slices. 

5. Sprinkle with pecans and feta cheese, if desired. 

Strawberry and Avocado Spinach Salad

Strawberry and Avocado Spinach Salad

1 clove garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoon olive oil
5 ounces baby spinach
6 strawberries, sliced
1 avocado, sliced
1/2 cup of feta, crumbled
1/2 pecans, toasted and chopped

1. Mix the garlic, honey, mustard, vinegar, and oil.
2. Assemble the salad and toss with the dressing.

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche is a recipe I created at my teahouse about 6 years ago. I am half Polish and am used to eating boiled beet greens.  I also know that feta cheese goes well with beets, so why not beet greens.  If you prefer goat cheese to feta cheese use that instead.  I have used goat cheese many times in this recipe instead of feta and it tastes delicious. The photo and the recipe were used for a Journal-Sentinel article about quiches. They asked for the recipe and I gladly obliged. 

Makes 6 servings

8 large eggs

2 cups heavy whipping cream or whole milk

¼ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

¼ teaspoon ground nutmeg

2 cups chopped beet greens, tightly packed, blanched and squeezed dry (see note)

½ to ¾ cup crumbled feta cheese

½ cup chopped roasted red peppers

1 (9-inch) deep-dish pie shell or homemade crust

1. Preheat oven to 375 degrees.

2. In a large bowl, whisk eggs and cream. 

3. Add salt, pepper, and nutmeg. 

4. Stir in beet greens, feta, and roasted red peppers.

5. Pour mixture into piecrust and bake in preheated oven for an hour, or until golden brown and set.

6. Let sit at least 10 minutes before slicing.

7. Serve hot or at room temperature.

Note: If beet greens are unavailable, fresh spinach or Swiss chard can be substituted.

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

3 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

2 tablespoons fresh oregano, chopped

1 teaspoon salt

6 tablespoons olive oil

9 cups cubed seeded watermelon, drained

18 cups baby arugula

1 cup pine nuts

1 cup crumbled feta

Coarsely ground black pepper to taste

salt to taste

1. Whisk together lemon juice, vinegar, oregano, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and salt. 

Summer Melon with Fig

Summer Melon with Fig

4

2 cups watermelon, cut into 1-inch cubes 

2 cups honeydew melon, cut into 1-inch cubes 

2 cups cantaloupe, cut into 1-inch cubes

1/2 red onion, sliced

1 cup basil, chiffonade

4 fresh figs, trimmed and quartered

2 cups arugula

1 tablespoon olive oil

2-ounce block feta, crumbled, for garnish

1 tablespoon crushed red pepper, for garnish

1. In a bowl, mix the melons, red onion, basil, figs, and arugula. 

2. On four plates evenly divide the melon mixture.

3. Drizzle each serving with a little olive oil, and garnish with the feta and a dash of crushed red pepper.

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche is a recipe I created at my teahouse about 5 years ago. I am half Polish and am use to eating boiled beet greens.  I also know that feta cheese goes well with beets, so why not beet greens.  If you prefer goat cheese to feta cheese use that instead.  I have used goat cheese many times in this recipe instead of feta and it tastes delicious.   

Makes 6 servings

8 large eggs

2 cups heavy whipping cream or whole milk

¼ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

¼ teaspoon ground nutmeg

2 cups chopped beet greens, tightly packed, blanched and squeezed dry (see note)

½ to ¾ cup crumbled feta cheese

½ cup chopped roasted red peppers

1 (9-inch) deep-dish pie shell or homemade crust

1. Preheat oven to 375 degrees.

2. In a large bowl, whisk eggs and cream. 

3. Add salt, pepper and nutmeg. 

4. Stir in beet greens, feta and roasted red peppers.

5. Pour mixture into piecrust and bake in preheated oven for an hour, or until golden brown and set.

6. Let sit at least 10 minutes before slicing.

7. Serve hot or at room temperature.

Note: If beet greens are unavailable, fresh spinach or Swiss chard can be substituted.