Sunday, June 18, 2017

Salade Niçoise

Before social media took over how we humans connect and interact on the internet, blogs used to be an avenue for like-minded individuals to "meet," support each other, and share ideas.  I found so many cool vegetarian and locavore food blogs to follow "back then," and ended up making friends in "real life" with some of those bloggers as well!  Crystal was one of those cool internet people I actually met in real life - and although we haven't seen each other in years, we still follow each other on social media, and I still make her recipe for "Tempeh Niçoise" on the regular.  Her recipe is practically perfect as-is, (and I love love love her vinaigrette recipe, which is basically my standard vinaigrette recipe I vary salad by salad for this here blog project, and pretty much every salad we eat,) but I decided to adjust the recipe slightly for the mason jar, and also to include tuna (which is traditional in a Niçoise) for Rob, as he loves fish.  I hope you enjoy this flavorful, nutritious Salade Niçoise!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1 tbsp Dijon mustard
  • 1 small clove garlic
  • 1 small shallot
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 c red wine vinegar
  • 1 tbsp white wine vinegar
  • 1/4 c extra-virgin olive oil
  • 1/4 c flax oil (or more olive oil)
  • 1/4 c capers in brine, drained
  • 16-20 pitted Niçoise or other French olives
  • 2 cans chunk albacore tuna, drained well
  • 2 eggs, hard-boiled, peeled, and quartered
  • 2 medium Yukon gold potatoes, cubed and steamed until tender
  • 1 cup 1-inch pieces green beans, lightly steamed
  • 1 pint cherry or grape tomatoes, halved
  • 2-3 hearts of romaine, shredded


DIRECTIONS:
  1. Make the vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
  2. Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers; reserve the remaining dressing for another use.  Layer the capers, olives, tuna, egg, potatoes, green beans, tomatoes, and romaine in the jars.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.  
TIME-SAVING TIPS: Substitute your favorite store-bought vinaigrette for the homemade vinaigrette.  Substitute frozen green beans, thawed, for the steamed green beans.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute grilled or broiled tempeh for the tuna.  For a vegan salad, also substitute 1 can white beans, drained and rinsed, for the hard-boiled egg.  This salad is gluten- and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Sunday, June 11, 2017

Black Bean, Quinoa, and Mango Salad

Early into my forays of vegetarian and vegan cooking, I discovered Isa Chandra Moskowitz's cookbooks, and both Vegan with a Vengeance and Veganomicon remain favorites at my house.  Isa has the ability to make vegan food both punk rock and entirely accessible at the same time, and I appreciate her recipes for both everyday staples (pancakes, lentil soup, a million tofu and tempeh marinades, black bean burgers) and recipes that push the limits and challenge even the more seasoned cooks (seitan and veggies in mole, jambalaya, apple peanut butter caramel bars.)  Her recipe for "Quinoa Salad with Black Beans and Mango" seems to straddle the boundary between an everyday staple and a limit-pusher - a crowd-pleaser (one of my go-to potluck recipes,) that is simple, nutritious, colorful, deliciously sweet-savory, and just a little bit unusual in its combination of ingredients.  I like this salad so much, it deserves a place in the mason jar salad rotation!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1 c quinoa, bi- or tri-color (if available in your area)
  • 1/4 c red wine vinegar
  • 1/4 c extra-virgin olive oil
  • kosher salt and black pepper, to taste
  • 2 cups cooked black beans
  • 1 large red bell pepper, sliced
  • 1 large mango, peeled, pitted, and diced
  • 4 green onions, sliced
  • 1 bunch cilantro, leaves roughly chopped
  • 5-10 oz baby spinach


DIRECTIONS:
  1. Make the quinoa: combine the quinoa with 1 c water in a small saucepan; season with salt.  Bring the quinoa to a boil, cover, lower the heat, and simmer 15 minutes.  Remove the quinoa from the heat and let sit, covered, for 5 minutes.  Fluff with a fork, and cool.
  2. Pack the salads: add 1 tbsp red wine vinegar and 1 tbsp olive oil to each of 4 tall quart-sized containers or mason jars; season with salt and pepper.  Layer the black beans, quinoa, red bell pepper, mango, green onion, cilantro, and spinach in the jars.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.  
TIME-SAVING TIPS: Substitute 1 can black beans, drained and rinsed well, for the 2 cups home-cooked black beans.

SPECIAL DIET SWAPS: This salad is vegan, gluten-free, and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Sunday, June 04, 2017

Sushi Salad

We were just talking about sushi the other day - about how there is so much mediocre, overpriced sushi in the world, and about how I find it pretty easy to make sushi at home.  One of the things I most like about making my own sushi is that I can use brown rice, and can control how much salt and sugar goes into that rice.  And, sushi salads!  Sushi salads do away with the fussiness of making my own sushi rolls, and I can load up on the veggies in this Japanese-inspired rice bowl.  Enjoy!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 3 tbsp canola oil
  • 1 tbsp toasted sesame oil
  • 2 1/2 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp powdered wasabi
  • 2 tsp grated fresh ginger
  • 3/4 c short-grain brown rice, rinsed well
  • 1 tbsp rice vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 c shelled edamame (thawed if from frozen)
  • 2-4 oz sushi grade tuna, grilled or broiled medium-rare
  • 1 avocado, diced
  • 1 large carrot, peeled and grated or julienned
  • 1 large cucumber, halved, seeded, and sliced
  • 1 large red bell pepper, sliced
  • 4 green onions, sliced
  • 2 tbsp white sesame seeds, toasted
  • 2 tbsp black sesame seeds, toasted
  • 2 sheets toasted nori, cut into small strips


DIRECTIONS:
  1. Make the Ginger-Wasabi Vinaigrette: combine the canola oil, sesame oil, 2 1/2 tbsp rice vinegar, soy sauce, wasabi, and ginger in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
  2. Make the rice: combine the rice, 1 tbsp rice vinegar, sugar, salt, and 1 1/2 cups water in a medium saucepan.  Bring the rice to a boil, cover, lower the heat, and simmer 40 minutes or until the rice is fully cooked.  Fluff the rice with a fork, uncover, and cool.
  3. Pack the salads: divide the dressing evenly between 4 tall quart-sized containers.  Layer the edamame, tuna, avocado, carrot, cucumber, red bell pepper, green onions, and rice in the jars.  Divide the sesame seeds and nori evenly among four snack-sized zip-top bags or 2-oz jars, one for each salad. Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sesame seeds and nori strips.
TIME-SAVING TIPS: Substitute 1 tbsp low-sodium soy sauce and prepared wasabi to taste for the Ginger-Wasabi vinaigrette.

SPECIAL DIET SWAPS: For a vegetarian/vegan salad, omit the tuna and increase the shelled edamame to 2 cups.  For a gluten-free salad, substitute gluten-free tamari for the low-sodium soy sauce.  This salad is nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Monday, May 29, 2017

My Favorite Things Salad

As my birthday approaches this week, I chose to feature my two favorite vegetables - artichokes and asparagus - in a fresh, green, flavorful springtime salad.  I included a lemony vinaigrette for plenty of bright flavor, hard-boiled egg for staying power, peppery arugula as the base, and a generous helping of homemade croutons, because, well, it's my birthday, and dang-nabbit, I love homemade croutons.  :)  I hope you choose to celebrate with me by making this salad!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 4-6 oz baguette or other crusty bread, cubed
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 large garlic clove, pressed or grated
  • zest and juice of 1 lemon
  • 1 clove garlic
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp granulated sugar
  • 1/4 c olive oil
  • 1/2 tsp Dijon mustard
  • 1 14 oz can quartered artichoke hearts, drained and patted dry
  • 4 eggs, hard-boiled, peeled, and quartered
  • 1 bunch asparagus, steamed 2 minutes, cooled, and cut into 1-inch pieces
  • 8 oz baby arugula

DIRECTIONS:
  1. Make the croutons: preheat the oven to 425 degrees Fahrenheit.  Toss the bread cubes with the 2 tbsp oil, 1/4 tsp salt, 1/4 tsp pepper, and large garlic clove.  Bake the croutons for 10 - 15 minutes, or until evenly dried and golden brown.  Cool.
  2. Make the lemon vinaigrette: combine the lemon zest and juice, garlic clove, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp sugar, 1/4 c olive oil, and 1/2 tsp dijon mustard.  Puree and emulsify the dressing using a handheld stick blender.  
  3. Pack the salads: divide the dressing evenly between 4 tall quart-sized containers.  Layer the artichokes, egg, asparagus, and arugula in the jars.  Divide the croutons evenly between 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with croutons.
TIME-SAVING TIPS: Use prepared croutons, pre-cooked/peeled hard-boiled eggs, and frozen asparagus (thawed and drained,) in place of the homemade croutons, home-cooked egg, and steamed asparagus.

SPECIAL DIET SWAPS: This salad is vegetarian and nut-free as-is.  For a vegan salad, double the dressing, marinade a 14-oz package of extra-firm tofu in half the dressing, then grill or broil the tofu and substitute for the hard-boiled egg.  For gluten-free diners, substitute your favorite gluten-free bread for the baguette.

Food styling, photography, and infographics by Robert Campbell.

Sunday, May 21, 2017

Curried Pineapple Salad

I found inspiration for this salad at one of our local hipster supper clubs.  After enjoying their version of this salad, which contained curried yogurt, dried pineapple, and roasted red peppers, I decided to tweak the ingredients by freshening them up a bit, increasing the portions of veggies, fruits, and greens, and make the whole thing mason jar-ready.  I have also been obsessed with marinading chicken (and tofu) in a pineapple-sriracha marinade lately, which seemed like a natural addition to the original salad ingredients for a more satisfying lunch.  This salad is as delicious as it is gorgeous - and it's super healthy, to boot!  Enjoy.



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/4 c plain Greek yogurt
  • 2 tbsp buttermilk
  • 2 tbsp mayonnaise
  • 1 1/2 tbsp lemon juice
  • 1/2 tbsp water (optional - depends on how thick you like your dressing)
  • 1/2 tbsp honey
  • 1/2 tsp curry powder
  • 1/8 tsp kosher salt
  • 1/8 tsp pepper
  • 1/2 c pineapple juice concentrate
  • 2 - 4 tbsp sriracha sauce
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • 4 boneless, skinless chicken thighs
  • 1 heaping cup fresh pineapple, finely diced
  • 1 large red bell pepper, sliced or chopped
  • 1/4 cup chopped fresh chives
  • 1 - 2 heads butter or bibb lettuce, roughly torn
  • 1/2 c cashews, roughly chopped and toasted


DIRECTIONS:
  1. Make the creamy curry dressing: combine the yogurt, buttermilk, mayo, lemon juice, water, honey, curry powder, 1/8 tsp salt, and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
  2. Marinade the chicken: combine the pineapple juice concentrate, sriracha, garlic, and 1/4 tsp salt  in a shallow baking dish.  Add the chicken, turning to coat.  Marinade the chicken thighs in the remaining dressing for 2 hours and up to overnight.  Grill, broil, or roast the chicken.  Cool, then cut into bite-sized pieces.
  3. Pack the salads: divide the dressing evenly between 4 tall quart-sized containers.  Layer the chicken, pineapple, red bell pepper, chives, and lettuce in the jars.  Divide the cashews evenly among four snack-sized zip-top bags or 2-oz jars, one for each salad. Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with cashews.
TIME-SAVING TIPS: Stir 1/2 tsp curry powder into your favorite creamy dressing, such as ranch, to substitute for the homemade dressing.  Use rotisserie chicken in place of the marinated, grilled chicken thighs.  Substitute canned pineapple "tidbits" for the diced fresh pineapple.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute 14 oz extra-firm tofu for the chicken.  For a vegan salad, add 1/2 tsp curry powder to your favorite creamy vegan salad dressing.  For a nut-free salad, substitute sunflower seeds for the cashews.  This salad is gluten-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Tuesday, May 16, 2017

Chinese Chicken Salad

I apologize for the delayed post this week.  We've got a great excuse - we adopted a second dog!  Head over to Team 52 Weeks if you'd like to meet her (and the rest of the crew!)

On to the salad!  We can thank Saveur for this killer recipe, which I slightly modified for the mason jar.  I hope you enjoy the peanutty, Asian-inspired dressing, loads of fresh, crunchy veggies, double-hit of protein, and crunchy, fried wonton strips to finish.  Although this salad is far from traditional Chinese food, it is nothing if not delicious.  Enjoy!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/2 c canola oil
  • 1/4 c rice vinegar
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp peanut butter
  • 1 1/2 tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tbsp dry mustard
  • 1/2 tbsp honey
  • 1/2 tbsp toasted sesame seeds
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 4 boneless, skinless chicken thighs
  • additional canola oil, for frying
  • 5 wonton wrappers, cut into 1/4-inch strips
  • few pinches kosher salt
  • 1 large carrot, peeled, halved, and thinly sliced
  • 2 cups sugar snap peas, halved if large
  • 1 large red, orange, or yellow bell pepper, sliced
  • 1 large cucumber, halved, seeded, and sliced
  • 1 cup mung bean sprouts
  • 4 green onions, thinly sliced
  • 1/2 c roughly chopped cilantro
  • 1/2 head Napa cabbage, cored and shredded
  • 2 hearts of romaine, shredded
  • 1/2 c roasted peanuts


DIRECTIONS:
  1. Make the peanut dressing: combine the canola oil, rice vinegar, soy sauce, peanut butter, sesame oil, lime juice, dry mustard, honey, toasted sesame seeds, ginger, garlic, and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
  2. Marinade the chicken: reserve 1/2 c of dressing, and marinade the chicken thighs in the remaining dressing for 2 hours and up to overnight.  Grill, broil, or roast the chicken.  Cool, then cut into bite-sized pieces or shred.
  3. Make the fried wonton strips: head 1/2 inch of canola oil in a saute pan over medium-high heat until it reaches 350 degrees Fahrenheit.  Fry the wonton strips, several at a time, until golden brown and crisp.  Use tongs to transfer the strips to paper towels to drain and cool, and season lightly with kosher salt.
  4. Pack the salads: divide the remaining dressing evenly between 4 tall quart-sized containers.  Layer the chicken, carrot, sugar snap peas, bell pepper, cucumber, sprouts, green onion, cilantro, cabbage, and romaine in the jars.  Divide the peanuts and fried wonton strips evenly among four snack-sized zip-top bags. Refrigerate until serving.
  5. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with wonton strips and peanuts.
TIME-SAVING TIPS: Use your favorite prepared peanut sauce for the homemade dressing.  Use rotisserie chicken in place of the marinated, grilled chicken thighs.  Substitute coleslaw mix with carrots for the carrot and Napa cabbage.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute 14 oz extra-firm tofu for the chicken.  For a vegan salad, also substitute agave nectar for the honey in the dressing.  For a gluten-free salad, substitute tamari for the soy sauce and corn tortilla strips for the wonton strips.  For a nut-free salad, substitute sunflower seed butter or soy nut butter for the peanut butter in the dressing, and 1/4 c toasted sesame seeds for the roasted peanuts.

Food styling, photography, and infographics by Robert Campbell.

Sunday, May 07, 2017

Chef Salad

I accidentally deleted this post that I wrote so carefully.  Ooops!  Here's a delicious Chef Salad.  Enjoy!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/4 apple cider vinegar
  • 1 1/2 tsp honey
  • 2 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 c extra-virgin olive oil
  • 2 oz diced, cooked ham
  • 2 oz diced, cooked turkey
  • 2 oz diced sharp cheddar cheese
  • 2 oz diced swiss cheese
  • 2 hard-boiled eggs, peeled and quartered
  • 1 large carrot, peeled, halved, and sliced
  • 1 bunch radishes, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 2-3 hearts of romaine, shredded


DIRECTIONS:
  1. Make the honey-cider vinaigrette: combine the vinegar, honey, mustard, salt, pepper, and oil in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
  2. Pack the salads: divide the dressing evenly between 4 tall quart-sized containers.  Layer the ham, turkey, cheddar, swiss, egg, carrot, radish, tomato, and lettuce in the jars.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use your favorite prepared honey mustard dressing for the homemade dressing.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute your favorite vegetarian deli slices, cubed, for the ham and turkey.  For a vegan salad, also substitute non-dairy cheeses for the cheddar and swiss, and 1 cup rinsed and drained chickpeas for the hard-boiled egg.  This salad is gluten- and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.