creative salads.

My friend Mary seriously comes up with the most delicious & simple salads.  I love Caesar & Greek Salads.  I eat a Greek Salad almost every day for lunch.  What are some of your simple go to salads?

For my Greek Salads (make for Nick & I for lunch almost every day)
Mixed Baby Greens
Chick Peas
Kalamata Olives
Feta Cheese
Cherry Tomatoes
Cucumber
Salad Dressing - I make a Red Wine Vinaigrette...I just pour a bit of olive oil, a bit of red wine vinegar, a pinch of oregano & a few twists of pepper.
And...if I have time I cut up some pita into croutons.  I toss them with olive oil, oregano, red pepper flakes & pepper & toast them in the toaster oven.  I think this adds a great little crunch to the salad.

Mary made an awesome salad last night when we had Pizza/Salad.
Spinach
Red Onion
Strawberries
Feta
Brianna's French Vinaigrette (I LOVE this dressing!)

xoxo
Mel

pork & lemongrass meatballs in lettuce cups

I got this recipe from bon appetit.  This recipe is a bit more complicated then some of the others I have posted.  We typically have most of these ingredients in our pantry/fridge because we cook a lot of Asian foods.  I served this with some cilantro lime rice.  Casey, Nick & I gobbled this meal up! 

xoxo
Mel

Pork and Lemongrass Meatballs in Lettuce Cups

These Vietnamese-style meatballs can be assembled a day ahead.

4 servings

• PREP TIME: 30 minutes
• TOTAL TIME: 1 hour 30 minutes

Recipe by Ivy Manning
Photograph by Adrian Gaut

March 2011

Ingredients

meatballs

• 1 pound ground pork
• 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
• 1/4 cup chopped shallots
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 garlic cloves, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper

dipping sauce and assembly

• 1 lemongrass stalk
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons coarsely grated carrot
• 4 teaspoons (packed) golden brown sugar
• 2 teaspoons minced green Thai chile or serrano chile with seeds
• 2 tablespoons vegetable oil
• 1 head of butter lettuce, leaves separated
• 1 small Persian cucumber, thinly sliced

• ingredient info

  Fish sauce can be found in the Asian foods section of many supermarkets.

Preparation

meatballs

• Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

dipping sauce and assembly

• Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
• Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
• Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

Potato, Leek & Broccoli Soup with Pancetta

I made this a while back & just realized I didn't post this recipe.  This was a great soup. 

xoxo
Mel

• TOTAL TIME: 45 MIN
• SERVINGS: 12
  

• FAST
• MAKE-AHEAD

Ingredients

• 1. 1 1/2 sticks unsalted butter
  2. 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
  3. 4 pounds large Yukon Gold potatoes, peeled and thinly sliced
  4. 1 bunch broccoli—florets coarsely chopped, stems peeled and sliced
  5. 4 cups chicken stock or low-sodium broth
  6. 2 cups half-and-half or heavy cream
  7. Salt and freshly ground white pepper
  8. One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
  9. 1/4 cup canola oil
  10. 2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
  11. 2 tablespoons chopped sage
  12. 1 tablespoon chopped rosemary

Directions

1. In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return the puree to the pot and stir in the half-and-half. Season the soup with salt and white pepper. Keep warm.
2. Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a large skillet, melt the remaining 4 tablespoons of butter in the oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels.
3. Ladle the soup into bowls, garnish with the pancetta crumbs and serve.

Make Ahead

The soup and crumbs can be refrigerated separately for up to 3 days. Recrisp the crumbs before serving.

Arancine. Best Little Balls of Love.

If you have never had arancine before you have to try it.  It is often called risotto balls or cones.  It is a Sicilian little snack.  If I see them on a menu...then I have to get them.  They are typically stuffed with cheese or a meat ragu.  I have had them with sweet little peas too.  Usually it is best with a sauce since it is fried. 

The last issue of Saveur had a special on Sicily and an arancine recipe was in it.  Casey, Nick & I made a feast a couple of Saturdays ago & this was our starter! 

We skipped making the meat ragu...we just stuffed with small pieces of mozzarella.

MAKES ABOUT 2 DOZEN


3 tbsp. olive oil
1/2 small yellow onion, minced
1/2 small carrot, minced
1/2 rib celery, minced
3 oz. ground beef
3 oz. ground pork
1 cup tomato sauce
2 tsp. tomato paste
1 small red onion, minced
1 1/2 cups arborio rice
1/4 tsp. crushed saffron
2 tbsp. grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup flour
2 eggs
2 cups bread crumbs
Canola oil, for frying

1. Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat. Add onions, carrots, and celery and cook, stirring often, until soft, about 10 minutes. Add beef and pork and cook, stirring often, until browned, 10–12 minutes. Stir in tomato sauce and paste, reduce heat to medium-low, and cook, stirring occasionally, until thickened, 45–50 minutes. Transfer meat filling to a bowl and let cool; refrigerate until chilled.
2. Heat remaining oil in a 2-qt. saucepan over medium-high heat. Add red onion and cook, stirring, until soft, about 10 minutes. Add rice and stir to coat. Stir in saffron and 1 1/2 cups water. Bring to a boil, cover, and remove from heat. Let sit for 20 minutes. Remove lid and stir in Parmesan, salt, and pepper. Spread rice out on a plate and let cool. Meanwhile, whisk together flour, eggs, and 1/2 cup water in a shallow bowl until smooth; place bread crumbs in another bowl and set both aside.
3. To assemble, place 1 heaping tablespoon of rice in the palm of your hand; flatten into a disk. Place 1 tsp. chilled meat filling in center of rice disk and form rice around filling to encase it completely; press gently to form a ball. Roll ball in batter and then in bread crumbs until evenly coated. Transfer to a parchment paper—lined baking sheet; repeat with remaining rice, meat mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm up.
4. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add rice balls to oil and fry until golden and heated through, about 3 minutes. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.

Lential & Vegetable Stew with Kale

I love lentils & kale is beginning to grow on me.  Kale is a super vegetable...so we should probably all be eating a lot more of it.  We skipped the rutabaga, I personally don't like it.  I think my dislike of rutabaga comes from when my mom would make it every Thanksgiving...

xoxo
Mel

Lentil and Vegetable Stew with Kale

8 servings

• PREP: 35 minutes
• TOTAL: 55 minutes

Recipe by the Bon Appétit Test Kitchen

March 2011

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
• 1 medium celery root (celeriac), peeled, chopped (3 cups)
• 1 medium rutabaga, peeled, chopped (2 cups)
• 1 pound brown lentils, rinsed
• 1 tablespoon herbes de Provence
• 8 cups (or more) vegetable broth
• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation

• Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

Baked Spinach & Pea Risotto

This one is from Real Simple magazine.  I have found they have a lot of great recipes both in the magazine & online.  This was from the most recent Real Simple I got.  We made this tonight for dinner.  I roasted a bit of asparagus to serve with it.  I also tossed in some toasted pine nuts when I mixed in the peas & spinach. 

xoxo
Mel

Baked Spinach and Pea Risotto

Ditte Isager

Serves 4
Hands-on Time: 10m
Total Time: 35m

Ingredients

• 2 tablespoons unsalted butter
• 1 shallot, chopped
• kosher salt and black pepper
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable or chicken broth
• 1 cup Arborio rice
• 1 cup frozen peas
• 4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
• 1/4 cup grated Parmesan (1 ounce), plus more for serving

Directions

1. Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.

2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.

3. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

Tip

Skip the grated Parmesan you see in the supermarket and grate your own at home. The small effort is worth it: You’ll get much better flavor.

Nutritional Information

Calories 309; Fat 8g; Sat Fat 5g; Cholesterol 20mg; Sodium 774mg; Protein 10g; Carbohydrate 48g; Sugar 4g; Fiber 5g; Iron 2mg; Calcium 154mg

Swiss Chard Pesto Pasta

I found this in the March issue of Sunset.  This was super simple & delicious.  A nice change to a traditional pesto.

xoxo
Mel

	Photo: Thomas J. Story; Styling: Kevin Crafts

Swiss Chard Pesto Pasta


Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of pasta.

Other Time: 15 minutes minutes
Yield:  Serves 4


2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup chopped walnuts
1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
1/4 cup flat-leaf parsley leaves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces whole-wheat angel hair pasta, cooked according to package directions

Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.
Note: Nutritional analysis is per serving.

CALORIES 416 (56% from fat); FAT 26g (sat 3.8g); CHOLESTEROL 5mg; CARBOHYDRATE 36g; SODIUM 503mg; PROTEIN 12g; FIBER 5.6g