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Sara

Sara and me

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Just finished reading The Parrot Who Owns Me: The Story of a Relationship by Joanna Burger. Such an interesting book – nonfiction. The author is an ornithologist by profession (and a PhD) and this memoir of sorts is about her Red-Lored Amazon parrot she and her husband own. But no, it’s the parrot who owns her/them. Tiko tolerates Joanna’s husband Mike. Joanna and Tiko bonded. But it took years. This parrot breed mates for life, and Joanna is definitely Tiko’s mate. They acquired Tiko when he was already 30 years old (they live up to age 80 or so), hence it took a long time for Tiko to decide that Joanna could be trusted. This book is just so charming, and interesting. The author weaves into the story lots of facts about parrots in general, this type of parrot, as well as a variety of other birds she has studied. She’s an author of many other books about birds (scholarly works). She’s a professor and world-renowned researcher at Rutgers. I’m not a birder, but I do love books about the relationships between birds and people. If you know someone who loves birds, they’d definitely enjoy this book.

Also finished reading My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. A book club friend recommended this book, I immediately bought it on my Kindle. I could NOT put the book down. I devoured it. Any other “work” I should have been doing was swept aside as I read and read of Resolute’s adventures. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

Finished The Book Woman of Troublesome Creek: A Novel by Kim Richardson.  It’s a novel about the first mobile library in Kentucky (this is the 1930s) and the fierce, brave packhorse librarians who wove their way from shack to shack dispensing literacy, hope, and ? just as importantly ? a compassionate human connection. The heroine in this book is called a blue-skin, a genetic mutation that causes the skin to be dark indigo blue. In rural Kentucky, most of the blue-skins were shamed and caused fright in people who saw them. The author decided to share this rare condition in the book and it wove its tentacles into many of the relationships the hard-working librarian made.  Partly the book is about library books, booklets, recipes, but mostly as it says above, it’s about the connections the librarian made with remote people who went weeks or more without seeing another human being. Very unusual book about the hardships endured in that time, but the hardship and bravery of the librarians who went out day in and day out, often for 2-3 days at a time to deliver books.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This book was offered as a bargain book from Bookbub, and something about the description resonated with me – maybe because of my Old Testament readings regarding the lives of shepherds back in ancient days. I utterly loved this book. It might not suit everyone – it’s a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being about attending further education and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. He bickers with his father, eventually moves out. One night in a pub with his blokes (friends) he enters some kind of a contest in the pub and realizes he has a lot more knowledge than he thought he did. In time he applies to get what I’d call here in the U.S. a G.E.D (high school diploma), which he does, and then he applies to Oxford, on a whim. And gets in. He graduates. He applies his knowledge to his rural life. He marries, has children, but still, his day to day life is all about his Herdwick sheep although he does have a day job too working for UNESCO. You’ll learn more about sheep than you might have wanted to know. I absolutely loved, LOVED this book. If you are interested, James Rebanks has a Twitter feed, called @herdyshepherd1, and you can sign up to get updates from him about his farm and his sheep. I don’t do Twitter or I would.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. I could hardly put it down. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote. You yearn to hug her, comfort her. Yet she finds eventually happiness and peace. A beautiful book worth reading. Was a book club read.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation. So it is with surprise that she finds in this cold and bitter country the capacity for new love and perhaps even a new home. I just loved this book – could hardly put it down; yet it’s not a mystery. You’ll come away with a desire to find that house by the fjord. I want to go there and have some coffee with the Anna, who was a Brit, yet fell head over heels in love with Norway.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. If you like Hyde’s novels, for the month of September many of her books are available on Kindle at a very reduced price ($1.99 and $.99 each). Go grab them while they’re available. I just purchased 6 of her books. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s. This took place in the 40s, and at the time no women were ever seen on the showroom floors, but these two pretty young women were the harbinger of equality, though none of that comes into play here. They were “runners,” who whisked orders and money to and fro from the salesMEN to the office. They stood in silence near the elevators on the ground floor and waited for a sale to take place. They lived in cramped quarters. They enjoyed everything NYC had to offer them at the time, and they were wowed by an occasional celebrity sighting. Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. No one can seem to solve them, and those who try also get caught in the crossfire. Finally a man is brought in from back East. That’s where the inception of the FBI comes into play, though there was no FBI then. This is a very interesting read, probably sufficient info to do a book club read. A book everyone should read if you know little (or a lot) about the abominable treatment given to the Native Americans over the last several hundred years. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? When I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did. It tells the tale of a 70ish man, a widower, who has been diagnosed with terminal colon cancer. He’s a retired physician, knows the scenario of death by cancer, and doesn’t want to do it. He decides he’s going to take a bird hunting trip, east of the mountains in Washington State (Guterson writes a lot about his part of the world), with his two dogs, and he’ll commit suicide. He sets up an elaborate ruse with his children and grandchildren, and heads out. All of this, so far, takes place in the first 10 pages of the book. First he has an accident in his car, and that sets off a cavalcade of incidents. You’ll learn a whole lot about flora and fauna (one of Guterson’s writing attributes). You’ll learn a lot about apple and pear orchards, which abound in eastern Washington (I’ve been there, it’s beautiful, pastoral and full of fruit). Flashbacks of his life story are interspersed throughout, his growing up on an apple farm, meeting his wife, his service in WWII, their reuniting after the war and the life they had. You’ll learn some about his cancer pain, the grief of his wife’s death 5 years prior, and about his resolve to end it all. Please don’t NOT read this because  you’ll think it’s depressing. It is and it isn’t. It’s so much more for the better. And I just read, this book is being made into a movie.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? I marvel sometimes about how authors ever come up with the ideas they do, to create the premise for a novel. And this one is right up there at the top of the list. Raymond, a youngster, an older teenager, who has a big lack of self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. He discovers she’s blind and needs some help, which he gives her. Then he discovers that there is a lot more to know and understand about this elderly little lady down the hall and he begins a journey to try to find someone for her, the Luis Velez of the title. If you want to use coming-of-age to describe this, that’s partly true. He learns all about himself, the abilities he didn’t know he had, the kindness that lives within him that he never realized was there, and the friends he makes along the way who make some life-changing differences in his young life. He discovers he has some gifts that he can give to others, something most teenagers don’t understand. I can’t recommend this book highly enough – it’s a bit of a tear-jerker, but for every good reason and moral character trait described in the book. It’s there.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3)by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. A

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes. W

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Fish, Salads, on October 29th, 2019.

smoked_salmon_pea_prosciutto_salad

Talk about a vibrantly colored salad, and full of texture and flavor!

Last week my friend Cherrie and I attended a cooking class with Phillis Carey. It was all about salmon. And I’ll share all the salmon recipes she prepared that evening (four) plus the dessert (cookies – I didn’t eat them because I shouldn’t but Cherrie attested to their deliciousness). This salad was such a standout. On this anti-lectin diet I’m on, I’m not supposed to eat sugar snaps or peas, but I ate the peas and one sugar snap; I just couldn’t help myself! What I loved about this salad was all the textures in it – Phillis even mentioned it as she was explaining the recipe – it’s served with a simple lemon vinaigrette. It was SO good. All of it. She blanched the sugar snaps and the fresh peas (although you can use frozen, thawed peas). Everything could be made ahead – you’d just have to compose the salad immediately before serving it – and it would be best to serve individual servings because you can make sure each person gets a specific share of the smoked salmon. And the crispy prosciutto added a lovely saltiness to the salad. So worth the effort.

In this case, Phillis said to use hard-smoked salmon. This is not a place for regular, thinly sliced smoked salmon, lox style. So seek out a grocer/butcher store that carries chunks of smoked fish. Or you could use canned smoked fish (which I just happen to have in my pantry). This could easily be a main dish, just make it in a larger portion. Great for a warm summer night – it was one the night we attended the class. We’ve been having Indian summer weather in SoCal this past week or two. Much too hot for my liking.

But, as a complete aside – – – a few months ago I had solar panels installed on my house. It was a big undertaking, and expensive (I paid up front for it). They guaranteed I’d have a 55% or more reduction of my electric bill. Not only did I have 2 swimming pools (regular and separate spa), but 3 A/C units (one for each floor of my house plus the wine cellar). Hence I use a lot of power. But then, I decided to empty my big swimming pool and had a deck built into/over the space. Last week I got my first electric bill since I did that deck. Talk about thrilled. We’ve had summer weather here since June and the A/C units run a lot . . . my bill was $37. Oh my goodness, was I thrilled. I danced a jig! That’s WITH the A/C running every day but about one or two. Over the winter, I’m certain I’ll be getting a $0 bill. Happiness.

What’s GOOD: Do try it. Look how vibrant it appears – love all the colors of green, and I did love all the texture in it. Loved the hard-smoked salmon with the greens. A keeper.

What’s NOT: nary a thing.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Smoked Salmon, Pea, Arugula and Prosciutto Salad

Recipe By: From a cooking class with Phillis Carey
Serving Size: 4

4 tablespoons EVOO — divided use
2 ounces prosciutto — thinly sliced across into strips
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 1/4 cups green peas — fresh, cooked, or frozen, thawed
12 ounces sugar snap peas — about 3 cups, trimmed, blanched
4 ounces arugula — about 6 cups packed
10 ounces hard-smoked salmon — flaked in large pieces

1. Heat 1 T. EVOO in a small nonstick skillet over medium heat. Add prosciutto and cook, stirring often, until crisp. Remove to paper towels to drain. Set aside.
2. Whisk lemon juice and mustard in a large bowl. Gradually add 3 T EVOO, whisking constantly, until emulsified; season vinaigrette with salt and pepper.
3. Working in batches, cook green peas and sugar saps in a large pot of boiling salted water until crisp tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
4. Add green peas, sugar snaps and arugula to bowl with vinaigrette and toss until well coated with dressing. Toss in prosciutto strips; season with salt and pepper.
5. Arrange salad on a platter or individual plates and top with smoked salmon and serve.
Per Serving: 307 Calories; 18g Fat (53.4% calories from fat); 22g Protein; 14g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 957mg Sodium.

Posted in Miscellaneous, Salads, on December 1st, 2018.

cranberry_jello_salad_walnuts

A really simple salad to serve with a holiday meal – or more likely with Thanksgiving turkey.

As it happened, I was watching The Pioneer Woman last week, and she showed something similar to this salad above, that was her mother-in-law’s standard for Thanksgiving. Her MIL passed away recently, so Ree was making this salad in homage to Nan. It reminded me of a salad I had once upon a time, years and years ago and really liked, and never found out who made it, to acquire the recipe.

So, first off – if you follow the recipe – you need to find cranberry Jell-O. Well, that proved an impossible task in the days leading up to Thanksgiving. Supposedly Target has it, but perhaps it’s only available online. I gave up looking after visiting 3 grocery stores + Target. So I bought Black Cherry Jell-O and used that instead.

First you make the underneath gelatin part – adding 2 cans of whole cranberry sauce and a 6-ounce can of crushed pineapple (drained). I also added about 2/3 cup of chopped walnuts (my addition to the recipe because walnuts were in the salad I remember from long ago). That was chilled until set (overnight in my case). Then, I started on the topping. Ree said to add 1 1/4 cups of milk to an 8-ounce package of cream cheese. That seems like too much to me, so I added just 1/2 cup and spread that all over the top of the chilled Jell-O. Then I microplaned some fresh orange zest on top (in Ree’s recipe). I covered it with plastic wrap (elevated above the cream cheese) and chilled that until we were ready to eat.

Was it up to my expectations? Absolutely. I loved it. And I shouldn’t have had any of it (not on my no-sugar, no-carb diet) but I ate it anyway. AND, I had a serving of it the next day when we had leftovers. By then it was nearly gone.

What’s GOOD: love-loved it in every way possible. Sweet, tart, piquant, satisfying, easy. What more could you want?

What’s NOT: really nothing. It was a great addition to the Thanksgiving table.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Cranberry Sauce Salad

Recipe By: Adapted from a Pioneer Woman recipe from her MIL, Nan
Serving Size: 12 (maybe 16)

3 packets cranberry gelatin — (small ones) or use Black Cherry as substitute
2 cans cranberry sauce — 14 ounce size (whole cranberry style)
8 ounces crushed pineapple — canned, drained
2/3 cup chopped walnuts
8 ounces cream cheese — at room temperature
1/4 cup powdered sugar
1/2 cup whole milk
1 orange, zest only

1. Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce, chopped walnuts and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce.
2. Pour into a 9-by-13-inch glass dish. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
3. Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Can be chilled (covered in plastic wrap, but elevated up above the cream cheese) overnight. Serve in individual squares.
Per Serving: 365 Calories; 11g Fat (25.8% calories from fat); 8g Protein; 63g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 225mg Sodium.

Posted in Salads, on October 27th, 2018.

grilled_potato_spinach_corn_onion_salad

Does it look like I mixed this salad right on my granite countertop? Uh, no, there’s actually a glass plate in between.

The one thing you need to remember about this recipe is that you cook the small red-skinned potatoes ahead of time, but not quite all the way. Because after that you’re going to grill them. They don’t want to be so tender they’d not hold on the skewer. A vinaigrette is made – using champagne vinegar AND raspberry vinegar, a little honey mustard, fresh basil and olive oil. So delicious all by itself – or on any green salad.

If you’ve still got availability of fresh corn on the cob, do use it, although you can use frozen corn too. Buy some cotija cheese. Cotija is a Mexican dry cheese, crumbly, similar to Feta, so if you can’t buy cotija, use Feta. You need a package of baby spinach too and a red onion. The pre-cooked potatoes are tossed with a little olive oil and they’re threaded onto skewers. The corn is brushed with the same oil  and grilled along with the red onions.

Once the potatoes are done, they get put into a bowl and let them cool some. Add the spinach, cut the corn off the cob, add the onions, toss with vinaigrette and top with the cotija cheese. So good. Recipe came from a cooking class with Tarla Fallgatter.

What’s GOOD: loved the grilled aspects of this salad (potatoes, corn and onion) and really liked the combination in a salad with spinach and the tasty vinaigrette. I didn’t eat the potatoes (a no-no on my diet) and I ate just a couple kernels of the corn (also a no-no) but I gobbled up the onion and spinach in the dressing. Delicious.

What’s NOT: only that you do have to do the grilling soon before serving – you want the grilled stuff still warm.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Potato Wedges with Spinach, Corn and Red Onion

Recipe By: Tarla Fallgatter class, Sept. 2018
Serving Size: 6

VINAIGRETTE:
2 tablespoons champagne vinegar — or pear vinegar
2 tablespoons raspberry vinegar
1 tablespoon honey mustard
2 tablespoons basil — thinly sliced
salt and pepper to taste
6 tablespoons olive oil
SALAD:
1/2 cup olive oil
1 tablespoon spice rub — your choice
1 pound potatoes — red-skinned, roasted at 375°F until almost tender, then cut in half
5 ounces baby spinach — or arugula
2 ears corn — husked
1 whole red onion — cut in 3/4″ slices
1/2 cup Cotija cheese — crumbled

1. VINAIGRETTE: Shake the vinaigrette ingredients together in a sealed jar. Set aside.
2. POTATOES: Mix the olive oil and spice rub together. Toss the pre-cooked potato halves with some of the olive oil, thread on skewers and grill until tender. Brush corn and red onion slices with olive oil mixture and grill until tender.
3. Place warm potato halves in a bowl, add spinach while they are still warm. Cut corn off the cobs and add, along with the red onion rings, cut into quarters. Toss with vinaigrette to coat and sprinkle in the cheese.
Per Serving: 387 Calories; 32g Fat (72.4% calories from fat); 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 66mg Sodium.

Posted in Salad Dressings, Salads, on August 31st, 2018.

blt_salad_grilled_corn_buttermilk_parm_dressing

 

There’s still time, this summer, to make this really refreshing and satisfying salad. Grill the corn, fry up some bacon, plus a few croutons while you’re at it, and add usual ingredients.

You will need buttermilk, to make the dressing for this salad. Frozen and defrosted buttermilk doesn’t hold together, so you do have to buy some buttermilk. The dressing is easy – shallot, cider vinegar, mayo, Parm, salt, pepper and a tiny sprinkle of sugar. Plus the buttermilk. The mayo gives it plenty of richness and thickness as well as there is only 1/2 cup of buttermilk in the dressing. It won’t keep for too long, so better to use it and then make it again fresh. OR, Phillis said if you wanted to make it further ahead, don’t add the shallots until an hour or so before serving.

This came from a cooking class with Phillis Carey. My friend Cherrie and I love going to classes with Phillis – she makes the kind of food we both really like. Only trouble is we have to drive to San Diego to attend. We leave at about 4 from Cherrie’s house and get there about 5:30 for a 6:00 class. Then, of course, drive back north, drop off Cherrie and I can get home by about 9:30 pm. Cherrie is suffering from two “frozen shoulders,” so she really doesn’t drive except close to home as it’s painful and she doesn’t feel as safe on the open road or freeway, so I’ve been doing the driving for awhile.

Anyway, you’ll see at least 4 recipes from the last class (this one, watermelon sangria, a shrimp and cheese toast kind of appetizer, a skirt steak one too). I think the skirt steak recipe would be a great addition to this salad and it would be a complete meal with just the two items.

Phillis made home made croutons, but you could buy ready-made ones if you don’t want to bother. The dressing should be made a few hours ahead so the flavors will meld. The corn could be grilled earlier in the day – you don’t want to serve it hot on the salad as it would wild the greens. Phillis grilled the corn on an indoor grill, and she put foil on the grill pan, greased it and the corn browned beautifully through the foil. Such easy cleanup.

Ideally, if you’re making this for a big platter presentation (it’s really beautiful), you’ll spread the Romaine lettuce you’ve chopped up, then the tomatoes, the corn, and the bacon last. You drizzle part of the dressing on top and serve the remaining dressing on the side.

What’s GOOD: such a lovely summer salad. I succumbed to the corn and ate some (not on my diet, but I enjoyed the few kernels that jumped onto my fork!), and all of it has a lovely full-flavored taste. I could have eaten an entire meal of this salad, it was so good. And as I mentioned, the skirt steak recipe coming up in a few days would be especially good with this.

What’s NOT: A bit more prep since you do need to make the dressing, grill the corn and crisp up some bacon. But oh-so worth it.

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BLT Salad with Grilled Corn and Buttermilk Parm Dressing

Recipe By: Cooking class, Phillis Carey, 2018
Serving Size: 6
CROUTONS:
2 1/2 cups French bread — cubed
3 tablespoons melted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DRESSING:
1 tablespoon shallot — minced
1/4 cup apple cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup Parmigiano-Reggiano cheese — grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
SALAD:
3 ears corn — husked
2 tablespoons vegetable oil
12 ounces Romaine lettuce — chopped (use hearts for best appearance)
1 1/2 pounds tomatoes — assorted types, chopped
6 slices thick-sliced bacon — cut in small strips
1/2 cup fresh basil — chopped

  1. Preheat oven to 375°F. For croutons, toss bread with melted butter, salt and pepper. Place on foil lined baking sheet and bake for 7-8 minutes, until golden brown. Remove and set aside to cool.
  2. DRESSING: Combine shallot and vinegar in a medium bowl and allow to sit for 5 minutes. Whisk in buttermilk, mayo, Parm, salt, pepper and sugar. Cover and chill until ready to use, up to 2 days ahead. If you want to make this further ahead, don’t add the shallot and vinegar – wait until half an hour before using to add that, then use it within 2 days.
  3. CORN: Brush corn with oil, season with salt and pepper and grill until nicely brown on all sides. Cool and cut corn from the cobs.
  4. SALAD: Ideally serve this on a large platter (presentation is best this way). Arrange lettuce on the platter. Top with tomatoes, all over, then corn, then sprinkle on the cooked bacon. Drizzle with about 3 T. of the dressing, then sprinkle with croutons, parsley and the just chopped fresh basil. Serve with more dressing on the side.
    Per Serving (you may not use all the dressing, so the calorie count may be off): 712 Calories; 44g Fat (53.8% calories from fat); 17g Protein; 68g Carbohydrate; 6g Dietary Fiber; 37mg Cholesterol; 1531mg Sodium.

Posted in Salads, Veggies/sides, on August 18th, 2018.

cauliflower_slaw

Do read this post, my friends – this salad is fabulous. Wish I had some in my refrigerator right now! Alas, this was gone the day after I made it.

It was nearly 2 months ago now that I was entertaining my SoCal kids, spouses and grandkids, in preparation for the trip to Europe we were planning for the last 2 weeks of July. It was our last hurrah-meeting before flying off. There were packing decisions to make (dress up clothing for going out to dinner or not [NOT]), suitcase sizes (small, but going in checked bags); use of wi-fi and settings to adjust on our cell phones; downloading the Google Trips app (I entered all the info mostly, shared it with everyone going, then they could access it all) and if you download the trip to your phone,  you don’t have to use wi-fi to access all the info (places to visit, hours of opening, hotel/airbnb locations where we were staying, car rental data, restaurant reservations, flight times LA to London, London to Florence, Florence to Paris, Paris home, etc.).

Anyway, one family brought dessert (fresh berries and whipped cream) and the other family brought a green salad. I had pork chops to grill (recipe up soon) and it was served with a cauliflower slaw to go with it. The recipe came from Suzanne Goin, the famous chef from Lucques restaurant in L.A. I am guessing this recipe came from the Los Angeles Times, but truly I don’t remember.

But, I’m telling you true, this recipe is a real winner. I sent most of the leftovers home with daughter Sara and kept but one small portion. I was sorry I didn’t have more, it was SOOO good.

First off, you need to cut and slice into tiny pieces an entire head of cauliflower. This took awhile. No chunks at all, but I pried off little florets and cut them in half or quarters, then sliced those, so no bite was very big. It also had a couple of heads of Belgian endive (chopped) in it, a hunk of fresh jalapeno chile (minced), some pecans and shredded coconut (very little). I didn’t strictly follow the recipe as I chose not to use coconut oil (I used avocado), I used less Belgian endive than called for, and I didn’t have any unsweetened coconut, so I used a lot less sweetened. Red onion is called for, and I soaked it in acidulated water for about 15 minutes before draining and adding that. The soaking takes away a bit of the sharp bite of raw onion. Goin called for cashews (I used pecans). And because I wanted to add a tetch of sweetness to it, I added about 6-8 dates, finely (every so finely) minced. You never tasted dates, but they added to the sweetness of the salad. And I wanted to add some green, so used some baby arugula. And there was cilantro in it too. The dressing included oil, vinegar, garlic, orange and lime zests plus some fresh OJ (and salt and pepper of course). The arugula and cilantro were tossed in at the last minute – otherwise the salad was ready about an hour before we ate. If you’re not a fan of cilantro, the salad will be just fine without it. If you want more pronounced date flavors, chop them rather than mincing. This salad is very flexible.

What’s GOOD: the overall flavor is marvelous. I can’t tell you if it was the orange juice? the dates? the pecans? or the coconut? that made it so good. Probably some of all of those things. This is a keeper, and one I’ll make again even for myself, it was that good.

What’s NOT: only the cutting up of the cauliflower. That was a bit tedious. The rest of it was easy, though.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe

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Cauliflower Slaw

Recipe By: Adapted from Suzanne Goin, Lucques Restaurant, L.A.
Serving Size: 8

6 tablespoons avocado oil — or coconut, or EVOO
6 tablespoons vinegar
2 garlic cloves — minced
1 teaspoon grated orange zest
1 teaspoon lime zest
1/2 cup fresh orange juice
Juice of 1 lime
3 Belgian endive — halved lengthwise, cored and thinly sliced
1 jalapeño — medium-sized, minced
1 head cauliflower — florets, then very thinly sliced
1/2 cup chopped cilantro
Kosher salt to taste
Pepper to taste
2/3 cup pecans — chopped
1/3 cup unsweetened coconut flakes — (if using sweetened, use about 2 tablespoons)
6 whole dates — seeded and very finely minced
3 cups baby arugula

1. Prepare cauliflower and add to a large bowl.
2. Prepare dressing: orange juice, lime zest, lime juice, vinegar, garlic and avocado oil. Set aside and whisk just before adding to the salad.
3. Add to the cauliflower the Belgian endives, chopped, the minced jalapeno, cilantro, pecans, coconut flakes and dates. Pour dressing on top and toss gently. Just before serving add the arugula and toss again. Salad will keep for a couple of days though the cilantro and arugula won’t be quite so fresh.
Per Serving: 251 Calories; 26g Fat (76.4% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

Posted in Salads, Veggies/sides, on August 3rd, 2018.

warm_barley_salad_pears

One might not think you could make a succulent salad with barley. You’ll need to try it to be a convert. Delicious flavors from prosciutto, hazelnuts and the best part, roasted pears.

Haven’t we been learning that nearly every food on the planet (well, probably not leafy greens) are enhanced with oven roasting. And pears are no exception. They turn super-sweet after a 25-minute roast in the oven, and then you let them cool.

The salad itself contains barley, which needs to be cooked, and either wheat berries or farro, which also need to be cooked. You could do that the day before, even. You may have to seek out pear vinegar – it’s a little bit hard to find, but you could probably use raspberry instead – there is some in it already – just use more. The pears are tossed with olive oil, thyme, salt and pepper and roasted on a foil-lined pan, turning them a couple of times. The prosciutto slices also get roasted – you sprinkle them with sugar (imagine!) and bake until they’re crispy, caramelized and glossy-looking. The onion is sautéed in olive oil and then cooked down in white wine until they’re roasted and caramelized also. Then you mix up the salad with your choice of greens (kale was used here) and then you add in hazelnuts, the onion, the barley and wheat berries or farro, and finally toss it with the dressing. Really, really delicious.

What’s GOOD: the flavors will just blow you away – the chewiness of the grains, the pears are the STAR, though, as they’re SO sweet and delicious. The dressing is light and lovely. Very satisfying dish. Serve with a grilled protein of some kind and that’s dinner.

What’s NOT: a bit fussier than some since you have to cook the grains, toast the prosciutto, long caramelize the onion, and make a dressing. But worth it. Trust me on that!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Warm Barley Salad with Roasted Pears

Recipe By: From a cooking class with Tarla Fallgatter, 2018
Serving Size: 8

3 red bartlett pears — firm, cored, cut in wedges
3 tablespoons olive oil — divided use
1 tablespoon fresh thyme — chopped kosher
salt and coarsely ground black pepper
1/4 pound prosciutto — thinly sliced
1 tablespoon sugar
1 cup pearl barley — cooked
1/2 cup wheat berries, raw — cooked (or farro)
1 whole red onion — thinly sliced
2/3 cup dry white wine
4 cups mixed greens — use winter greens if available
1/2 cup hazelnuts — toasted and peeled
VINAIGRETTE:
3 tablespoons pear vinegar
1 tablespoon raspberry vinegar
2 teaspoons honey mustard
salt and pepper to taste
6 tablespoons olive oil

1. Preheat the oven to 425°F degrees. In a large bowl, gently toss the pears, 1 tablespoon oil, 1 teaspoon thyme, one-fourth teaspoon salt and several grinds of black pepper. Spread out the pears in a single layer on a foil-lined baking sheet and roast, turning occasionally, until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
2. On a large, parchment-lined baking sheet, arrange the prosciutto slices, making sure they do not touch. Sprinkle the sugar evenly over the slices. Bake the prosciutto until the slices are caramelized and glossy, 8 to 10 minutes. Rotate the tray while baking for even coloring, and watch toward the end of baking that the sugar does not burn (it burns quickly). Remove and allow to crisp and cool completely.
3. Cook the barley and wheat berries, stirring occasionally, until tender, about 30 minutes; drain well.
4. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion, one-fourth teaspoon salt and several grinds of pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from heat and stir in the wine, then return the pan to medium-high heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavoring from the bottom of the pan.
5. In a large bowl, combine the barley and wheat berries with the vinaigrette. Stir in the mixed greens. Gently stir in the pears and hazelnuts if using and check seasoning. Spoon salad onto a serving platter; crumble the candied prosciutto over the top before serving.
Per Serving: 439 Calories; 24g Fat (49.2% calories from fat); 11g Protein; 46g Carbohydrate; 8g Dietary Fiber; 14mg Cholesterol; 511mg Sodium.

Posted in Salads, Veggies/sides, on July 24th, 2018.

roasted_eggplant_salad_feta_pinenuts

Really, you might want to call this a roasted red bell pepper and roasted eggplant salad with feta, kalamata olives and pine nuts. Lots going on in this salad. All delicious.

Every so often in the course of running a blog you have to clean house. The digital house, that is. I store files on backup CDs and over the years I’ve collected about 4 dozen of so with the photos I’ve used. Not the stories, the write-ups. Those are saved by the blog server once a week. But the original photos and the finished ones. That’s when I ran across these files for a bunch of recipes I’d forgotten to post. So here I’m doing it now.

This salad was so refreshing – good for a summer evening. If you had a grilled chicken breast along side or a lovely piece of grilled salmon, this could be a complete meal. There are a lot of layers of flavor in this salad – the peppers and eggplant for sure, the spice rub you’ll sprinkle on the eggplant and onions, the feta, then the crisp arugula. And the light crunch of toasted pine nuts too. Or you could compliment the salad dressing too. Or maybe the subtle garlic (roasted also) thrown into the mix. A lot of them, really, but they’re so mellow once roasted. If you don’t want to roast the red peppers, buy jarred ones – they’ll be just fine. That’s save one roasting step.

Do try to find fig balsamic – it adds a lovely light sweetness to the dressing, along with the honey mustard in it. Use good olive oil too. And don’t forget those toasted pine nuts, either.

What’s GOOD: all the flavors you’ll find rolling around your taste buds. Great for a summer outdoor evening, I think.

What’s NOT: nothing other than waiting for the eggplant to roast (40 minutes or so) and taking the time to roast the garlic (30 minutes, but at a different oven temp, so you can’t do them together). Have 2 ovens? Perfect! If not, make the garlic ahead.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Roasted Eggplant Salad with Feta and Pine Nuts

Recipe By: From a cooking class with Tarla Fallgatter, 2018
Serving Size: 8

2 large red bell peppers — roasted, peeled, seeded, sliced lengthwise
2 pounds japanese eggplants — trimmed, quarter lengthwise
1 whole red onion — peeled, cut in 1/2″ slices
1/4 cup olive oil
2 teaspoons Mediterranean spice rub
16 whole garlic cloves
16 whole kalamata olives — pitted, chopped
2 small frisee lettuce — torn
2 cups arugula
1/3 cup pine nuts — toasted
6 ounces Feta cheese — cut in small cubes
VINAIGRETTE:
2 tablespoons balsamic vinegar
2 tablespoons fig balsamic vinegar
2 teaspoons honey mustard
6 tablespoons olive oil
salt and freshly ground black pepper to taste

1. Preheat oven to 375°F. Toss eggplant and onion slices with olive oil, spice rub, salt and pepper to taste and spread out on a large parchment-lined baking sheet. Roast until tender, stirring occasionally, about 40 minutes.
2. Wrap garlic cloves in foil and place in a 300°F oven for 30 minutes, until cloves are very soft. Chop. Whisk vinaigrette ingredients together. Add the roasted garlic.
3. Toss eggplant, onions, pepper and olives with vinaigrette to coat. Toss in frisee and arugula and add to the eggplant mixture. Divide among plates. Sprinkle with feta cheese and pine nuts. Serve.
Per Serving: 312 Calories; 27g Fat (73.9% calories from fat); 7g Protein; 15g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 381mg Sodium.

Posted in Fish, Grilling, Salads, on June 14th, 2018.

ahi_bowl_citrus_rice_spinach

Healthy, easy, refreshing for a summer evening.

A post from daughter Sara . . .

As I’ve started watching my diet a bit, I find myself looking for flavorful, yet easy dinner dishes.  This is a true match for the easy and healthy.  I had my first Ahi Bowl at a restaurant called The Fish District in San Diego, CA (near where I live).  The crisp veggies with warm rice and fish make this a wonderful summer dish. I love the combination of sweet teriyaki with the nose-burning touch of wasabi sauce.  I cook the Ahi outside on the side burner of my grill (well actually, my husband does – I’m banned from the grill as I apparently don’t clean it correctly!)  This is my own at home version.

With blackened seasoning to go on the fish, and julienned veggies to fix, I can bring this dinner together in about 20-25 minutes. With a bottle of teriyaki sauce to drizzle and a squirt of wasabi sauce (don’t use the pure wasabi) it’s so easy to just make a big platter with everything on it (rice on the side) and everyone can take what they want from the platter. For me, it’s no rice, but my family loves the lemony rice to go along side. Everyone loves it! And by the way, I buy my Ahi at Wal-Mart. I’ve found it to be really fresh. I buy it in a big pack and stick it in the freezer, then defrost what I need (one small steak per person, usually).

What’s GOOD: my family particularly loves lemon rice (which I make to serve with other things too), and they like ahi. We all do, and we can pick what we want to eat on the “bowl” with, or without rice. I use spinach only instead of rice. Easy dinner and healthy too.

What’s NOT: nothing really – maybe only the time it takes to julienne the carrots and cucumber. Otherwise, it’s such a cinchy-easy dinner to prepare. Be sure to not overcook the ahi – you want it bright red in the middle.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Ahi Bowls

Recipe By: Sara C
Serving Size: 4

1 pound ahi tuna — (4 oz filets) seasoned with blackened spices
CITRUS RICE:
1 cup white rice
1/2 cup lemon juice zest from 1 lemon
1 1/2 cups water salt to taste
SALAD:
1 cup carrots — julienned
1 cup cucumbers — julienned
pickled ginger — (optional)
1 whole avocado — sliced
1/2 cup cilantro
4 cups fresh spinach
Terriaki Sauce
Wasabi Sauce (not straight wasabi)

1. Using outdoor grill, rub grill lightly with oil (use tongs and a saturated, folded square of paper towel), then place ahi over high heat until grill marks appear. Turn ahi over and repeat. Do not cook for more than about 45 seconds on each side – you want grill marks on the outside but the ahi to be rare/raw in the middle. Remove to a cutting board and cut across the grain into this slices. Quickly serve while it’s still hot.
2. If preferred, use a very large platter and place salad ingredients in decorative piles, with ahi in the middle. Serve rice on the side. For each serving, place rice and/or salad on bottom of bowl. Arrange each veggie separately around edge of bowl. Place just-off-the-grill sliced Ahi in center. Sprinkle cilantro on top. Drizzle with terriaki and wasabi sauce.
Per Serving: 438 Calories; 9g Fat (26.3% calories from fat); 7g Protein; 50g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 115mg Sodium.

Posted in Salads, Veggies/sides, on June 9th, 2018.

olive_bread_salad_chickpeas

A lovely salad with arugula (or kale), olives, shaved fennel, Manchego cheese, radicchio, spiced garbanzo beans, with some toasted olive bread croutons and tossed with a succulent fig balsamic dressing.

It was a month or more ago that this salad was made at a class with Tarla Fallgatter. I was trying to not eat carbs, so I didn’t have any of the olive bread croutons, or any of the chickpeas, but I lapped up everything else and really liked the salad dressing with a hint of sweetness to it. Others in the class were ooohing and aaahing, so I know both the croutons and chickpeas tasted good.

The garbanzo beans (chickpeas) are added to a pan full of garlic and red chili flakes with oil, and you cook them for 6-8 minutes until they blister. Once cooked, you remove all the loose skins. You might think that’s too much work, but it won’t take but a minute of time. The skins come off easily enough.

The vinaigrette is made with fig balsamic (if you don’t have some, you need it in your pantry arsenal), a tetch of raspberry vinegar, some balsamic mustard (another item you need in your refrigerator arsenal) and olive oil. So delicious.

Meanwhile you need some radicchio (or red endive), some thinly sliced fennel, some roasted red and yellow peppers (jarred works here), some tasty Mediterranean olives (pitted and sliced), some shaved Manchego (mmm, me likes Manchego), and the arugula. If you favor kale, use that instead. For whatever reason, sometimes kale doesn’t agree with me. I know it’s good for me, and nearly every market these days has about 4 varieties of kale to choose from. I’ll use arugula instead.Toss it all together and you have a very lovely looking and tasty salad for a summer’s eve.

What’s GOOD: the combo of all the veggies is so perfect – the shreds of Manchego, the olives, the crunch of the toasted croutons, the chickpeas, some fennel and peppers. All delicious, then when you toss it with the figgy vinaigrette, oh, what a combination – serve it with a lovely grilled chicken breast and that’s dinner. I promise you’ll hear raves.

What’s NOT: It takes a little bit of time to put together, more than some salad preparations. Worth it, though.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

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Olive Bread Salad with Spicy Chickpeas

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

VINAIGRETTE:
3 tablespoons fig balsamic vinegar
1 tablespoon raspberry vinegar
2 teaspoons balsamic mustard salt and pepper to taste
6 tablespoons olive oil
SPICY CHICKPEAS:
15 ounces garbanzo beans, canned — rinsed, rubbed to remove outer skin
4 garlic cloves
1/4 teaspoon red chili flakes
1/3 cup olive oil salt and pepper to taste
SALAD:
3 cups olive bread — torn into bite-sized pieces
3 tablespoons olive oil
1 teaspoon spice rub — your choice
2 tablespoons fresh oregano — coarsely chopped
1/4 cup Italian parsley — chopped
1 head radicchio — torn into bite-sized pieces (or use red endive)
1 whole fennel bulb — thinly sliced
2 whole red bell peppers — or yellow, or one of each
1/3 cup olives — Mediterranean type, pitted, sliced
3 ounces Manchego cheese — shaved
2 cups arugula — or baby kale

1. CHICKPEAS: Cook chickpeas (drained, rinsed and blotted with paper towels) with garlic and pepper flakes in oil in a large skillet over medium-high heat until garlic is golden brown and chickpeas begin to blister, 6-8 minutes; season with salt and pepper.
2. VINAIGRETTE: Combine ingredients in a lidded jar and shake. Set aside. Shake well before using.
3. SALAD: Preheat oven to 400°F. Toss bread with spice rub of your choice, salt, pepper and oil. Spread out on a large baking sheet and bake/toast, tossing once or twice, until crisp on the outside edges, but still chewy in the center, about 8-10 minutes. Let cool.
4. Place all the salad ingredients in a large serving bowl and toss with vinaigrette to coat. Add chickpeas, then divide among plates to serve.
Per Serving: 468 Calories; 39g Fat (75.4% calories from fat); 5g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 384mg Sodium.



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