Garden Fresh Cucumber Salsa

 

Equipment

• cutting board & knife
• Large bowl
• Plastic wrap
• Refrigerator

• Ingredients

  • 4 large cucumbers diced
  • ½ cup red onion diced
  • 2 jalapenos seeded, and diced
  • ¼ cup cilantro chopped
  • 2 medium plum tomatoes remove seeds/guts and dice
  • 1 large lime juiced
  • ¾ teaspoon cumin
  • ½ teaspoon Redmond's Salt kosher/sea salt is also good
  • ½ teaspoon ground black pepper

  Instructions

  • Prepare all veggies and make sure they are chopped/diced into small, bite-sized pieces. Make sure you use gloves when handling the jalapeños.
  • Add chopped veggies and herbs to a medium-sized bowl along with the spices, and lime juice.
  • Mix all veggies, herbs, spices, and lime juice until fully combined.
  • Cover and refrigerate for at least one hour to allow the flavors to meld.
  • Serve chilled with thick crackers, or tortilla chips.

  
  

Thai Spaghetti Pasta Salad

I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.

Ingredients

8 ounces of spaghetti cooked to al dente
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish

Dressing

1/4 cup white wine vinegar
1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste

Instructions

• Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
• Mix dressing ingredients together until smooth.
• Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

FROM:  Family Fresh Meals.com

Shelly's Spinach Salad

 This recipe is always requested at family gatherings.

I got this recipe from my Aunt Sally, but then I made it so often that it became known as Shelly's Spinach Salad.  Aunt Sally didn't appreciate the name change.

INGREDIENTS

Large head of lettuce, chopped  (or 2 small)
1 Large bag of spinach, chopped and stems cut off
1 package 16 oz. Frozen Peas, thawed
1 bunch green onions, chopped
8  hard boiled eggs
3/4 lb. bacon, cooked and crumbles

2 cups real mayonnaise - (Hellman'a is great)
1 cup sour cream
1 Pkg. Hidden Valley Dry Dressing Mix, 4 oz.

DIRECTIONS

Mix together lettuce and spinach in a large bowl.
Add layers in the order listed.

Mix together mayo, sour cream and Hidden Valley Ranch mix.  Spread on top of salad.
Cover and refrigerate.

Mix just before serving

NOTES 
Best made the night before.
Sometimes I add another small bag of spinach.

MARINATED CUCUMBERS ONIONS AND TOMATOES

 

INGREDIENTS
3 Medium cucumbers, peeled and sliced 1/4 inch thick
1 Medium Onion, sliced and separated into rings
3 Medium Tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse black pepper
1/4 cup oil

DIRECTIONS
Peel and slice the cucumber 1/4 inch thick, slice onion and separate into rings, then cut tomatoes into wedges and toss into a large mixing bowl.

Add in 1/2 cup vinegar, 1/4 cup sugar, 1 cup of water, 2 teaspoons salt, ground pepper, and oil.

Stir to combine and let chill for 1-2 hours.  Serve and enjoy.

Mandarin Shrimp Pasta

This recipe came from one of my business associates,

Jan O'Rear.  Jan brought it and served it cold at a social event.

This a one of my favorites!  ~Shelly

INGREDIENTS

1 pound raw shrimp, shells removed

1 cup Italian dressing, divided

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 inch ginger root, peeled and grated

1/2 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon sesame oil

1 medium carrot, peeled and grated

6 green onions, chopped

3 tablespoons finely chopped cilantro

1 8-ounce can mandarin oranges, drained

8 ounce package almond silvers or sliced almonds, toasted (see instructions below)

3 cups angel hair pasta, cooked

INSTRUCTIONS

1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. 
3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
4. Boil pasta according to package directions, drain and set aside.
5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  
6. Add the shrimp and saute until the shrimp are pink and opaque.
7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
8. Garnish with toasted almonds and mandarin oranges.
9. Serve hot or cold.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Cucumber, Onion, Tomato Salad

 

So delicious and refreshing.

INGREDIENTS

1 large cucumber (peeled or unpeeled.  Haled, or quartered and thinly sliced)
4 tomatoes, cut into bite size pieces or cherry tomatoes, halved
1 red onion, peeled an sliced thin
1 clove garlic,  minced
1 Tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
1/2 teaspoon ground pepper
1/4 teaspoon sea salt
pinch raw sugar

Combine and serve

Texas Caviar

This healthy dish is an absolute favorite of mine.  It is great as a salad, side dish, or appetizer.  Also delicious on tortilla chips.

INGREDIENTS

1/2 white onion, finely chopped
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1/4 orange bell pepper
1 bunch green onions, finely chopped
1/2 bunch cilantro, finely chopped
2 jalapenos, finely chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pint cherry tomatoes
1 can black beans, drained
1 can black-eyed peas, drained
1 can white corn, drained
1 cup first cold pressed olive oil
1/3 cup red wine vinegar
1/2 lemon, juiced
1 teaspoon Italian herb seasoning

STEPS

In a mixing bowl, combine first 14 ingredients, and mix completely.

Make dressing in a separate small mixing bowl.  Pour olive oil slowly into the bowl, then add red wine vinegar,  Whisk olive oil and red wine vinegar briskly for bout 2 minutes., then add lemon juice and Italian seasoning.  Whisk again until all is incorporated.  Pour liberally over the mixed vegetables and stir to incorporate.is an absolute favorite of mine,  It 

Blue Cheese Salad Wedge

 

I first ordered a Blue Cheese Salad Wedge at Jimm's Steakhouse and I thought it was delicious.
 And I also thought, "this would be easy to prepare at home."  And it truly is.

Ingredients

¾ cup sour cream
1 small garlic clove minced
3 ounces blue cheese crumbled and divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste

1 head iceberg lettuce
4 slices bacon cooked and crumbled

Tomatoes, chopped

Additional Blue Cheese crumbles

** For the Creamy Blue Cheese Dressing:

• To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
• Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency. Season dressing to taste with salt and freshly ground black pepper.

To Assemble Wedge Salad:

• Remove any wilted or brown leaves from the head of lettuce. 
• Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has ¼ of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.
• Spoon desired amount of dressing over each wedge. Sprinkle each wedge with ¼ of the bacon crumbles and ¼ of the remaining blue cheese. Serve.

 

**  Use a Premium Prepared Blue Cheese Dressing such as Marzetti Brand.
Found in the Refrigerated case, in the Produce section.

Pea and Orzo Salad

 This recipe popped up on one of my paid subscriptions (The Epoch Times).

It looked really good so I tried it and I was pleasantly surprised. 
It was something totally new and different than I usually cook.

Also I used a bag of Spinach and Arugula, because we did not have only arugula.  
It worked well.
I didn't think I liked arugula that much, but it has a nutty flavor that works well in this recipe.

Orzo is a pasta, which resembles rice, but made from semolina flour.  
This recipe can be a side or a light main dish.  I had it as a side with some grilled chicken.  Yummy!

Serves 3-4

INGREDIENTS

12 ounces orzo pasta
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 c. defrosted frozen peas
1 garlic clove, minced
1 Tsp lemon zest
1/2 Tsp kosher salt
1/4 Tsp crushed red pepper flakes
1/4 Tsp fresh ground black pepper
1 handful baby arugula. about 1 cup packed
1/4 c. fresh mint leaves, chopped
1/4 c. fresh dill sprigs
2 Tbsp chopped chives
Grated Parmesan or crumbles Feta cheese  (I used fresh grated Parmesan)

DIRECTIONS
Bring a large pot of salted water to a rolling boil.  Add the orzo and cook until al dente, following package instructions.  Drain the orzo and transfer to a large bowl.

Stir in the olive oil and lemon juice and then add the peas, garlic, lemon zest, salt, red pepper flakes, and black pepper.  Stir to combine and gently warm the peas.  Add the arugula, mint, dill, and chives and stir to gently wilt the arugula.  If the pasta is too dry, add 1 more Tbsp of oil and taste for seasoning.

Serve garnished with the grated Parmesan or Feta and freshly ground black pepper.  Serve at room temperature or chilled.

Tomato, Cucumber, and Red Onion Salad with Mint

 

Ingredients

2 large English hothouse cucumbers
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
3 large tomatoes, seeded, coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 tablespoons olive oil

Preparation
6 SERVINGS 

Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally

Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper. 

Add a chunk of crusty bread to soak up the juices!

Variations
Try adding Feta Cheese and Kalamata Olives.
Substitute Basil for Mint.
Top this on grilled Fish or Chicken.

This recipe is from my mother and Epicurious.

Barbecue for Vegetarians?

Barbecue is synonymous with meat.  Think Barbecue and you think pork butt or shoulder, beef brisket, ribs, and even chicken.  It’s a universal favorite even in its different incarnations across the country.  So what’s a vegetarian to do if he or she wants to partake in that taste sensation?  Is it even possible?  Absolutely!

     With a little creativity and ingenuity, even the most die-hard vegetarians can find a way to indulge in a fantastic barbecue, whether by duplicating the taste or just enjoying the barbecue experience.  Here are a few ideas for vegetarian foods suited for grilling;

·         Corn on the cob is awesome prepared on the grill.  It can even be brushed with barbecue sauce for that classic flavor in a unique preparation.  Eggplant is also perfect for grilling.  Brushed with olive oil, it will cook up with fantastic-looking grill marks.  It’s suited to a wide variety of grilling methods and flavors, too

·         If you’d like something a little more “meaty,” then Portobello mushrooms are the answer.  They make a great vegetarian barbecue option.  They can be grilled up like a burger, slathered in a sweet barbecue sauce or marinated like a steak.  The meaty flavor of a Portobello is perfect for duplicating barbecued meat methods.

·         Tofu is another option perfect for the vegetarian barbecue.  Because of its texture and ability to take on the flavors of sauces or marinades, it’s definitely suited to a slathering of barbecue sauce.

No matter the season, any time is the right time for a little barbecue bliss!  Let Harter HouseSupermarkets provide you with the freshest ingredients available for your next barbecue.

Grilled Vegetable Salad
Arrange grilled summer vegetables, such as zucchini, peppers, onions and eggplant, on a large platter and serve them at your next backyard get-together.

Vinaigrette

5 tablespoons butter melted

1 tablespoon olive oil

1 tablespoon finely chopped rosemary

2 teaspoons finely chopped fresh garlic

1/4 cup red wine or sherry vinegar

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground or coarse ground pepper

1/4 teaspoon salt

2 tablespoons finely chopped pitted kalamata olives

Vegetables

2 medium zucchini, halved lenghwise

1 large red bell pepper, quartered

1 large yellow bell pepper, quartered

1 large red onion, cut into 6 slices

1 small eggplant, cut into 6 (1/2-inch thick) slices

Directions

Combine butter with olive oil, rosemary and garlic in medium bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.

Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down.

Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes).

To serve, arrange vegetables on serving platter; drizzle with vinaigrette.

 

 

Thai Crunch Salad with Peanut Dressing 

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing is wildly addictive! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal.
By Jennifer Segal

Ingredients

For the Thai Peanut Dressing

1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

For the Salad

4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro

Instructions

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.

 ENJOY

FROM:  Once Upon a Chef Blog Post

Bacon-Wrapped Filet Mignon with Crumbled Gorgonzola

Ingredients

• 2 Harter House Bacon-Wrapped Filet Mignon

• Kosher or sea salt and cracked black pepper to taste

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons Gorgonzola, crumbled

Preparation

Preheat oven to 350°F.

Heat olive oil over medium-high heat in a medium-sized oven-safe skillet.

Season filets with sea salt and cracked black pepper;

carefully add to hot oil, browning each side for 2 minutes.

Transfer skillet to oven and roast in pan for 12-15 minutes (medium-rare to medium). Remove from oven; let stand 4-5 minutes.

Top filets with a tablespoon each of crumbled Gorgonzola

and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb. **

Serve with your

favorite Merlot

or Cabernet Sauvignon.

**Grilled Cremini Mushrooms and Fennel Salad Recipe

A fantastic winter salad featuring fresh fennel, grilled mushrooms, and a bright lemon basil vinaigrette.

Ingredients

Creamy Lemon-Basil Vinaigrette:

1/4 cup fresh lemon juice

1 lemon, zested

2 tablespoons prepared mayonnaise

2 teaspoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves

1/2 cup olive oil

1 lemon, cut in half and grilled, for garnish

Mushrooms:

1 pound cremini mushrooms, brushed clean of any grit

3 tablespoons canola oil

Salt and freshly ground black pepper

1 large fennel bulb, trimmed and cut into 1/8-inch thick slices

1/4 cup chopped fresh parsley leaves

Directions

For the vinaigrette:

Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.

For the mushrooms:

Heat the grill to high.

Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.

Place the fennel and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.