Fall Fruit Salad

Fruit salad is a must have at most pot lucks, and after you have tasted one, you've tasted most.  They can get kind of boring unless you spice it up with something fun.  This fruit salad would be great at Thanksgiving or Christmas dinner.

To serve 6, I used:

2 Honeycrisp Apples, diced

2 pears, diced

3 Clementine oranges, their slices cut into small pieces

1 mango, diced

1 pomegranate, just the seeds 

sliced almonds for the top

Dressing:

Zest and juice of a lemon

2 tbs honey

Whisk together the honey and lemon in a bowl and toss with the salad to coat, then top with the almonds.  If you don't have access to fresh pomegranate, you could use Craisins instead (some stores have a pomegranate flavor).

Cranberry Vinaigrette

Holy yum.

If you're a regular reader, you know how much I love salad dressing. Obviously- I have like 15 recipes on here for different dressings. You'd think I'd be super thin since I eat so much salad, but no. These drwssing are for real... no the stupid, "diet" kind. Sick.

We had our first snow here today, so with that mood I decided to make something holiday-ish. Perfect timing since its the beginning of November, marking the time when people prepare for Thanksgiving.

This was an interesting creation for me, and I'm probably still going to improve on it as time goes by and the voices give me more ideas. Keep in mind this is just a prelim, but its still pretty delicious. I would drink it if it was socially accepatable. I promise I'm dipping bread in it as I type. :-)

1 cup fresh cranberries
1 cup + 3 tbs brown sugar
3 tbs balsamic vinegar (or mix with rice vinegar)
3 tbs molasses (you could also use honey or real maple syrup)
1 tsp oregano
1 tsp thyme
1 tsp ground pepper (I subbed three pink peppercorns)
1 1/2 cups canola, vegetable, or grapeseed oil (I used a combo of gso and canola)

Blend all of the ingredients, except oil, in a food processor until smooth. Once combined, add oil very slowly with the food processor on high (immulsify). Store in a sealed container in the fridge for up to ten days (mine never lasts that long ;-) ). I usually use a glass mason jar with a lid.

If the cranberries are hard, microwave for one minute in a bowl. You will hear them "pop", and that's normal.

This is great on any salad, but I prefer it with baby spinach, craisins, slivered almonds, onions, and either pears or apples topped with crumbled goat cheese.

Enjoy:-)

Broccoli Pasta Salad with Champagne Vinaigrette

I was surprised at this one. I love love love food, but I am not a big one on fruit with vegetables at the same time. Fruit with meat: okay. Fruit with veggies: eh... whatever. I'll try any food once. This time I'm glad I did.

My grandma was telling me all about a salad she had at a bbq thag had grapes and broccoli in it.

I was like "Whaaaat?!"

Then I thought about it. If some random person at a potluck bbq at the senior center can make grapes taste good with broccoli, I can too. So I did, and this is how...

What you'll need:

1 box pasta (I used the rainbow bow tie)
1 head fresh broccoli, cut into small peices (florets and some stems)
4 green onions
1/2 cup shredded parmesan cheese
1/2 cup slivered or sliced almonds (I think pecans wojld be delicious too!)
1 cup red grapes, halved or quartered depending on the size
Optional: 3 slices of cooked, chopped bacon

Cook pasta according to package directions. Chill in a bowl and toss with all ingredients except grapes and almonds. Add the dressing (recipe below). Mix in the grapes and nuts just before serving.

Champagne Vinaigrette:

1shallot, minced
1 tbs hot Chinese mustard
1 tsp honey
1 tsp dried parsley
1/2 cup champagne vinegar (could also use a mix of champagne vinegar and apple cider vinegar)
1/4 cup salad oil
Salt and red or white pepper to taste

Combine all ingredients except oil in food processor and blend until smooth. While on high,  slowly add in oil. Keep in a covered container in the fridge for one week.

Chicken Salad with Cilantro Vinaigrette

This is such a great summer salad. I never make it because Kevin hates cilantro (ridiculous, huh?) I guess this will be one for me to enjoy with my sisterwife.

I bought a whole chicken and had it cut into smaller pieces so it would bake faster. I used lime zest, lime juice, olive oil, garlic, salt and pepper for the marinade and baked it on 365 for about 30 minutes. I just pulled that apart and used it on the salad. You could use grilled chicken breasts or no meat, and this recipe would still work.

For the salad, toss together:

Lettuce
cherry tomatoes
Red onion
Grilled corn, shaved from the cob
Red or orange bell pepper (I roasted mine in the oven for five minutes- yum!)
Avocado,  diced
Tortilla strips
Salsa for garnish

Dressing:

1 bunch cilantro, leaves and stems, chopped
4 green onions, chopped
1-2 whole chipotle peppers (canned in the ethnic foods section of the store. I have also used a small can of jalapenos in addotion, depending on how spicy and tangy you want the flavor)
1/4 cup rice vinegar
1 clove garlic
Juice and zest of 3 limes
Pinch (less than 1/8 tsp) cumin
Salt and pepper (I used cayenne pepper for a kick)
3/4 cup canola or vegetable oil

Combine everything except the oil in the fiid processor and blend u til smooth. Slowly add the oil while on high. Cover, chill, and use within 5 days.
Coat the salad in this dressing. If serving later, keep the dressing separate from the salad to avoid it getting mushy.

And of course, you should pair this with white sangria;-) Delicious!

Pesto Ranch

This dressing is so good I could drink it.  But I won't.  But I want to:

In a food processor, combine: 
1 bunch sweet basil, leaves only
1/2 cup fresh spinach leaves, chopped
3 green onions
3 cloves garlic
1 large egg or two small eggs
1/4 cup white vinegar
1 tbs honey
salt and pepper

Blend until smooth then slowly add 1/4 cup oil (grapeseed or a mild oil works best).  I love Wildtree Basil Pesto Oil in this one! Yummy. 

This recipe is really good in a vinaigrette too.  Just omit the egg and up the vinegar to 1/2 cup. 

Creamy Cilantro Salad Dressing

Busy Mama Recipes



I just made this for salad.  Goes great on wraps too!  SO yummy:-)

In a blender or food processor, combine:
1 bunch of cilantro, chopped (It's good with parsley too- makes a "Green Goddess" dressing)
4 green onions, chopped
2 cloves garlic, chopped
1/2 cup apple cider vinegar
1 large egg (or two smaller eggs)
1 tbs honey
1 tsp cayenne
salt and pepper

Blend everything until smooth, then slowly pour in 1/4 cup oil.  Grapeseed or a mild oil works best- olive oil is a little strong for this one.

Red Raspberry Vinaigrette

Busy Mama Recipes



Mmm... this is going into my salad dressing folder.  As you all know, I love salad dressing.  There is hardly a kind I don't like- except ranch, how boring.

I love this recipe because it can be made with fresh or frozen berries and you can have it any time of the year.  I have made it with raspberries, but blackberries with blueberries make a yummy dressing too!

I also like this recipe, because unlike some others that just call for raspberry vinegar, this is made with real berries.  So much better!

Photo Credit: Unknown

When I get berries from the garden, my Blackberries are much bigger than the raspberries from my grandpa's garden.  I would also rather use huckleberries than blueberries, but they are extremely seasonal in this area. 

Here it is:

1/8 cup white wine vinegar or rice vinegar
1/8 cup balsamic vinegar
1 cup berries*
2-5 tablespoons brown sugar or honey (depending on how sweet the berries are and how sweet you want the dressing)
1 tsp mustard seed OR 2 tsp Dijon
1 tbs orange zest
salt and pepper
1/2 cup oil (I prefer grapeseed for this recipe because it won't add flavor like olive oil will.  Canola or vegetable oil works too, though).

Wash the berries and dry well.  If you are using frozen berries, put them in a mesh colander and run cold water over them for a minute to get the excess juices and seeds off.  Blend all ingredients except the oil in a blender food processor.  Once it's well mixed, turn the blender on high and slowly add in the oil.  Once it's all mixed, store in a covered container in the fridge for up to two weeks. After the dressing has been refrigerated it will probably become thick, so you may have to shake it or stir it before adding it to salads.

This dressing goes great on a spinach salad with nuts or seeds, onion, blue cheese crumbles, apples or pears, and dried crandberries.  But, I like it on green salads of any kind:-)

* Mixing raspberries, blackberries, and blueberries make a great mixed berry dressing.  To make it local (where I live, anyway) adding Oregon huckleberries would be delicious.  Although I have never made it, I can imagine that having Oregon Marionberries would also be amazing.  Buy local at you farmer's markets.  In Portland, use the local blackberries and on the coast, use the Oregon strawberries.  In other parts of the country, add fruit that is local.  Peaches would be pretty yummy too;-)  Especially if you used champagne vinegar instead of white vinegar.

Instead of Mayo...

I hate mayonnaise on sandwiches, usually.  I can handle it is it's just a small amount or if it's used in tuna salad or something like that.  But really, I would rather have something yummier (and healthier if possible).

We have sandwiches all the time at my house (my grandpa grinds his own wheat so sometimes I even make my own bread;-)... not all the time though).  My favorite is avocado or salsa in place of mayo, but we have hummus, pesto, and other spreads that we like too.  Below are some recipes to spruce up mayo or a like spread.  You can keep them in your fridges for about a week, covered, and use them the whole week.  some of them make good spreads for wraps and paninis too.

I like to use homemade mayonnaise in these recipes because I get free eggs from my grandpa's chickens and it's fairly easy to make.  However, store bought is easy for a lot of people because it's what they have on hand in their fridge.  Plus, since the store bought kind uses pasteurized eggs, mayo takes forever to go bad, whereas the homemade kind goes bad quicker, even if you coddle the eggs. 

1. Red Onion Mayo

We used this at Allyson's Kitchen when we made ham sandwiches.  It's so easy- roast half a red onion in the oven, chop it up super fine, mix with 1/4 cup mayo, and add a teaspoon of balsamic vinegar.  mix it up and use it as a spread. 

2. Horseradish Mayo

We also used something similar to this at Allyson's Kitchen.  Obviously, this spread is a fav on roast beef.  It can also be used as a sauce for meat and veggie platter that include roast beef or pastrami.  So easy:  Mix 1/2 cup mayo with 2 tablespoons prepared horseradish.  Add 4 tablespoon fresh, chopped parsley, and the zest and juice of one lemon.  Top it off with paprika, salt, and pepper, and it makes one delicious spread!  

3. Pesto Mayo

Easy.  Mix one part pesto to one part mayo (I also like to use Greek yogurt or sour cream instead because it's healthier).  I like to use basil pesto, parsley pesto, or sundried tomato pesto- which goes great on a sandwich with fresh mozzarella, red onion, and balsamic vinegar.

4. Blue Cheese (one of my favorites).

Use this blue cheese dressing recipe but instead of using 1/4 cup each buttermilk and mayo, use more mayo and less buttermilk so it's thicker.  It's up to you how much you vary the recipe.

5. Honey Mustard

It's a more fun alternative over yellow mustard and mayonnaise.  Plus, this recipe is vegan and FAT FREE!  You can't beat that! Use this Spicy Honey Dijon recipe.  This also makes a great dipping sauce for meat and cheese platters- especially with ham or roast beef.  

6. Caesar (or garlic aioli)

Caeser dressing is basic.  I love homemade, but for an easier version, mix 1/4 cup mayo, 3 anchovies (pureed), lemon juice from half a lemon, 1 tsp Dijon, and 4-5 cloves or minced garlic together.  Add salt and pepper at the end.  Easy! 

Cilantro Vinaigrette- Mexican or Asian- two recipes plus variations!

I'm posting this because it is my step mom's favorite:-)  I made it a couple of years ago and brought it to their house for a BBQ or something, and ever since then she asks for me to bring it with me to dinners.  It's great on salad and pasta salad, which is what we usually serve it with.

It's very easy, light, healthy, and has a delicious flavor.  It could also be used as a marinade for meat and fish.

For the Mexican version:

1 bunch fresh cilantro, leaves only, chopped
3-5 green onions, finely chopped
1 tbs sugar or honey
zest and juice of two limes
1/8- 1/4 cup vinegar (I like to use white vinegar but red wine would also work)
1/2 tsp dried cumin
1/2 tsp chili powder
salt and pepper to taste
1/2 cup oil (either light olive oil, grapeseed oil, or blend oil work best)

Blend all ingredients except oil in food processor or blender until it makes a thick paste.  With the food processor on high, slowly add in oil.

For the creamy version:

To make the dressing creamy, add in one egg yolk before the oil (but make sure to keep  it cold if you do so).  Use white vinegar.

For an Herb Vinaigrette:

Same recipe as above, except use basil, parsley, and cilantro (1 bunch total).  Sub lemon for lime. Leave out the cumin and chili powder and add in some dried oregano or thyme.  Use apple cider vinegar or a mix of acv and white vinegar.

For the Asian version:


1/2 bunch fresh cilantro, leaves only, chopped
1/2 bunch fresh basil, leaves only, chopped
3 green onions or 1 shallot, finely chopped
1 tbs brown sugar
zest and juice of two limes
1/4 cup rice vinegar
2 tbs powdered ginger or (I prefer) 4 tbs grated fresh ginger
salt and white pepper to taste
1/2- 3/4 cup oil total (either peanut oil or blend oil work best).  I also like to use a little sesame oil if I can for flavor.
Optional: Sesame seeds

Blend all ingredients except oil in food processor or blender until it makes a thick paste.  With the food processor on high, slowly add in oil.

This goes great with a Chinese salad or on a Japanese style noodle salad.  I have also used in in stir fry instead of soy sauce.

Homemade (Smokey Bacon) Bleu Cheese Dressing -Shop Local!

Bleu Cheese dressing is, without a doubt, my all time favorite salad dressing.  I love it.  I wish it were lower in calories, but I still get it when we go out to eat.  Because it's so fattening, I hardly ever make it at home unless we are having guests or taking it to a potluck or family dinner.

With that said, I absolutely despise when blue cheese dressing is like runny ranch with chunks of mild bleu cheese- it might as well be feta or something.  It drives me insane.  It also bothers me when people spell it "blue"... even though it's sort of correct- it's only in America:-)  Sometimes I need to be more fancy than that...

The key to good bleu cheese dressing is good cheese- duh.  My favorites have been Oregonzola, which is made by Rogue Valley Creamery in Southern Oregon.

I also love a kind called Smokey Blue, made by the same company (adding bacon to a smokey dressing recipe will be amazing on burgers or fries- it would be the hit of a BBQ potluck in the Summer).  

When I worked at Allyson's Kitchen, most of our cheeses (or bleu cheese, anyway) came from the Rogue Creamery.  Since Allyson's started in Ashland, Oregon, the business was supporting another local business.  Although Allyon's Kitchen is now closed, you can still purchase from Rogue Creamery by visiting their website- or going to a store that sells their product.  I would highly recommend it- the cheese is GREAT quality and world renowned- even winning at the World Cheese Awards in England last year. 

Of course, you can get all kind of cheese at your grocery store and other cheese stores.  I also don't like the kind at the store that comes crumbled.  It's worth it to buy a chunk or wedge and chop it yourself.  

Ingredients:

1/2 lb bleu cheese, crumbled
1/4 cup mayonaisse (I like to make my own, but store bought will last longer and is easier for most people, as they already have it in the fridge)
1/4 cup buttermilk
2 cloves garlic, minced
3 green onions, thinly sliced
zest and juice of one lemon
salt and black pepper to taste

Mix all ingredients together in a large bowl and keep, covered and refrigerated, for up to 7 days.  For the Smokey Bacon Bleu Cheese dressing, just use Smokey Blue (or a different smoked bleu cheese; or just add smoked paprika to the original recipe) and add some cooked bacon crumbles.

Note:  You can adjust the amounts of mayo and buttermilk to make the dressing as thick as you would like it.  Making the cheese crumbles smaller or bigger will effect the thickness (small crumbles for a thicker, less chunky dressing).

Do not use an electric mixer in this recipe.  It will be fine at first but the dressing will thicken because of the mayo (eggs) and other ingredients.

Greek Style Vinaigrette (Red Wine)

Just like the other dressing recipes I have posted, I love this one.  It's difficult for me to dislike a dressing (as long as it's made correctly).  I'm a junkie.  This one in particular is one of my favorites because we grew up on a similar version.  My favorite way of having it is on a tomato-cucumber-onion salad with feta, Kalamata olives, and hot Greek peppers.  But, it's also great on meat and for dipping bread in - I have a great recipe for Greek Artisan Bread, too!

Ingredients:
1 cup red wine vinegar
1 cup olive oil
2 tbs honey
4 garlic cloves, minced
1 tsp mustard seed (or- don't tell my grandpa- but hot Chinese mustard works well too)
1 tbs dried oregano
1 tbs each salt and pepper

Blend all ingredients except oil in blender or food processor until well mixed. slowly add in oil, blending the entire time on high, to prevent the dressing from separating.

Photo Credit: Unknown

Whenever I make the dressing it always separates a little bit because the garlic floats to the top.  Just swirl it around or shake it (if you have a lid for the bottle) and it mixes easily.

Note: When I use high quality vinegar, I don't add honey to this recipe, mostly because when I grew up on it, honey wasn't used.  However, honey does take the bite out of the dressing, particularly if you are using a cheaper quality vinegar from a grocery store.

Also, growing up, my family always used one part vinegar to two parts oil.  It does calm the bite down, but also doesn't give quite as much flavor, has more calories per serving, and is more expensive to make.

This recipe is very similar to my Balsamic Vinaigrette Recipe, and the two can be used in place of each other in most recipes.  This recipe turns out more spicy than the other because of the ratio of garlic and spice to the ration of "liquid" ingredients.  It can be adjusted if you like the flavor but not the heat.

Classic Balsamic Vinaigrette Dressing

Busy Mama Recipes



I love this dressing. Its one of my favorites because I can use it for so much. Green salad, tomato salad, chicken salad with fruit, and pasta salad. I can soak meat in it before cooking. I can glaze squash or protein with it. Sometimes I serve it with bread and it makes a great dipping "oil". I love having it with cheese and crackers too. I like to use it on this pasta recipe.  Its a very basic, common go to dressing. Its one of the most popular dressings, next to ranch and bleu cheese, here in the US. (My recipe for a spicy honey Dijon dressing is here).

Ingredients:
2 cups balsamic vinegar
3/4 cups olive oil, grapeseed oil, or blend oil (I love evoo in this one)
3 tbs honey or brown sugar
3 garlic cloves, minced
2 tbs spicy, smooth dijon
1 tbs dried thyme or parsley
1 tbs each salt and pepper

Blend all ingredients except oil in blender or food processor until well mixed. slowly add in oil, blending the entire time on high, to prevent the dressing from separating.

Note: the higher quality the balsamic vinegar, the less honey you use. The honey is there for sweetness and to get rid of the "tangy bite" in what should be a fairly smooth dressing.