Curried Sweet Potato Salad

Curried Sweet Potato Salad

       2 sweet potatoes, cubed

        1 green onion, thinly sliced

     1/2 cup cashews, toasted 

        1 ½ cups full-fat yogurt

       2 tablespoon ginger, minced

        1 teaspoon onion powder

        2 garlic cloves, minced

        2 teaspoons yellow curry powder

     2 tablespoon of red pepper flakes

      ¾ teaspoon salt

      1 tsp. honey  

1.  First, bring the sweet potato cubes to boil in a large pot of water then cook for approximately 10 minutes.

2. While the sweet potatoes are cooking whisk together the last six ingredients until smooth.

3.  Drain the sweet potatoes then place in a large bowl to cool.

4.  Next, combine sweet potatoes and green onion in the bowl.

5.  Mix well with 1/2  to 1 cup curried yogurt dressing.

6. Garnish with cashews

Arugula and Smoked Provolone Salad with Lemon Vinaigrette

Arugula and Smoked Provolone Salad with Lemon Vinaigrette

1 12-ounce head radicchio, halved and very thinly sliced
3 packed cups arugula

1/2 red onion, thinly sliced
1/2 cup thinly sliced sun-dried tomatoes
2 tablespoons fresh lemon juice
1/4 cup olive oil
6 tablespoons pine nuts, toasted
9 ounces smoked provolone, cut into ¼ inch-thick slices

1.  Mix radicchio, arugula, onion, and tomatoes in large bowl.

2.  Place lemon juice in small bowl. 

3.  Gradually whisk in olive oil. 

4.  Season dressing with salt and pepper.

5.  Sprinkle salads with nuts. 

6.  Garnish with cheese.

Makes 6 servings.

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.

Frisee Salad with Goat Cheese and Balsamic Syrup

Frisee Salad with Goat Cheese and Balsamic Syrup

1 cup balsamic vinegar

8 slices baguette, toasted

8 1/2-thick-slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves

1 cup lightly packed baby arugula

1 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup olive oil

Juice from 1 lemon

2 teaspoons fresh thyme leaves

2 teaspoons chopped fresh chives

     1.  Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup.

     2. Pour into a small ramekin and cool.

     3. Preheat an oven to 350 degrees F.

     4. Place the baguette slices on a baking sheet.

     5. Top each bread slice with a slice of goat cheese.

     6. Bake until heated through, 3-4 minutes.

     7. Remove from the oven and keep warm.

     8.  In a large bowl, combine the frisée, arugula, onion, and tomatoes.

     9. Drizzle the olive oil and lemon juice over the salad. Toss to coat.

    10. Season to taste with salt and freshly ground black pepper.

    11.  Add the thyme and chives and toss together.

    12.  Divide the mixed greens among 8 individual plates.

    13.  Top each salad with a warmed goat cheese toast.

    14.  Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.

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. 

Orange Pistachio Spinach Salad

Orange Pistachio Spinach Salad

 

½ teaspoon salt

2 tablespoons apple cider vinegar

1/4 cup orange juice concentrate

1/3 cup olive oil

½ teaspoon toasted sesame oil

2 tablespoons firmly packed, minced spearmint

6 ounces baby spinach

4 ounces red onion, thin slivers

2 pounds oranges, peeled and separated

pinch salt

4 tablespoons pistachio nuts, toasted

1.  Dissolve salt in vinegar, then mix in orange juice.

2.  While whisking constantly, slowly drizzle in the olive oil.

3.  Finally, whisk in the sesame oil and spearmint.

4.  Combine veggies and fruit in a bowl and mix gently with a pinch of salt.

2.  Dress salad, tossing gently.

3.  Arrange on plates and sprinkle with pistachios. 

Fresh Herb Frittata

Fresh Herb Frittata

2 tablespoons unsalted butter

2 tablespoons minced chives

1 ½ cups fresh herbs and greens, torn into small pieces

12 large eggs

6 tablespoons milk

1 tablespoon flour

2 tablespoons grated Asiago

Freshly ground black pepper

1.  Thoroughly butter the bottom and sides of an 8-inch nonstick skillet.

2.  If 2 tablespoons are not sufficient, use more butter.

3.  Place the pan over low heat; when the butter becomes warm, add the chives.

4.  Heat gently, just until they give off a little fragrance.

5.  Add the herbs and greens and, if necessary, a little more butter.

6.  Stir so that all the flavors mingle.

7.  While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.

8.  Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan for 8 to 10 minutes.

9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

10.  Slide the frittata onto a dish for serving.

11.  Cut into wedges before serving.