Refreshing Kale Peanut Salad

This weekend it was FINALLY (finally finally finally) actually, legitimately warm.

I'm talking this kind of warm:

and this kind:

and best and most fabulous of all, this kind:

In celebration, I decided it was time to start busting out the summertime salads. I found this one over at Once Upon a Chef which also was the source of the very delicious Thai Quinoa salad, which actually had a similar flavor profile. My version is below:

The Stuff:
Kale, a few large handfuls
1 cooked chicken breast (or equivalent; optional)
half a cup sliced almonds, toasted
half a red bell pepper, chopped
3/4c carrot pieces (mine were chopped baby carrots)
handful of cilantro, roughly chopped

dressing:
1.5 tablespoons peanut butter
2 tablespoons rice vinegar
1 garlic clove
chunk of ginger (or about 2 teaspoons minced ginger)
.5 tablespoons soy sauce
1.5 tablespoon sesame oil
juice of half a lime
red pepper flakes or chili sauce
pinch salt

What to do with it: 
The dressing is easy, basically take all of the ingredients and blend them up in whatever way you like best (mini food processor, blender cup) or just chop as finely as you can with your own two little hands, and mix very well.

For the salad itself, first prepare the kale. Remove the hard spines, and then the key is to hold a bunch of leaves together in your hand and cut them in small strips (chiffonade). If your strips are a little on the large size, as mine are you should massage it, which just means to squish it in your hands a bit so it is softer. Then, add the other ingredients, toss with dressing, and there you go!

It was very refreshing, plus, I'm a sucker for a good peanut sauce. The nice part about this one is that it's peanuty but really not to heavy. The other nice thing about kale salads is that they really hold up in the fridge, and even though this is half the original recipe, there are lots of leftovers. This is definitely going into the summer rotation!

Herbed Thai Quinoa Salad, Super Refreshing for Hot Weather!

Ok, it is starting to get HOT. That means that I don't want to turn on my oven or eat anything even vaguely warm, so it's time to turn to salads! Coming up are a series of salad posts and I'm not kidding, these are delicious!

First up is this Thai Quinoa Salad with Herbs and Lime Vinaigrette.

I got the recipe over at Once Upon a Chef, and really pretty much made it exactly as instructed (for once), so I'll just link you there.

I will say I used both cilantro and basil and I really wouldn't leave either out even though the basil is optional- it was all the fresh herbs that really made this salad. I know some people don't like cilantro, which apparently to some extent might be due to genetic differences in chemosensation. But here it adds such a fresh taste, I just really wouldn't skip it. Fortunately I'm growing basil on my fire escape this summer, which means I have 3 different kinds (Thai, Greek, and purple) so pretty much around here fresh basil goes on everything!

The other thing you must must must do is use fresh lime juice (now that limes aren't as insanely expensive anymore). When you pick a lime, be sure to pick not the biggest one, but the heaviest one- the ones with thinner skin that seem surprisingly heavy will have the most juice. Bottled citrus juice just really can't compare! And for something like this that is so refreshing, you just need the real thing.

The recipe makes quite a bit (I used a lot of veggies so got way more portions out of it than the original post suggested), which is good because one thing I like about grain based salads is the ability to keep them in the fridge and take portions for lunch. The quinoa also makes it very filling as a main dish. By the last day I had to refresh a bit with some new and more crunchy cucumber and some fresh herbs but in general it lasted quite a while. Once, I even had it with some tilapia on top- I put a frozen filet (from costco) in a ziplock bag with lime, sesame oil, and the same herbs as went in the salad and let it sit until the fish thawed, then just cooked it in a pan. This was AMAZING on top of the salad- it would definitely be something you could serve to guests at a summer dinner party.

If you're feeling hot and not up to much more interaction with the stove than boiling some water, give this a try! It was bright, refreshing, and a little different- perfect!

Two-minute Take-it-to-work Salad

I usually like to take my lunch to work. It saves money, and makes me avoid eating pizza or something that comes from a truck (a delicious delicious truck) every day. But, sometimes you are just not on top of it enough to have anything to bring, which usually means I run around the kitchen dumping random food items into little tupperwares and eat lunch feeling like a toddler. 


NO MORE! I have discovered the easiest, fastest, salad on earth.

I don't think this can even legitimately be called a recipe.

Yes, it's in a tupperware, on my desk. Part of being the easiest fastest salad on earth is that no work is involved other than dumping stuff in a container, shaking it up, and carrying it away with you.

The superstar of the dish is something I just noticed at Trader Joes: the frozen Melodious Blend, which has a couple kinds of lentils, green garbanzo beans, and some tomatoes.

 

Basically, here is what I did. Get a pencil, because it's pretty complicated.
Dump an amount of Melodious Blend that is slightly less than you think you'll want to eat into the tupperware (this is because this stuff will end up being way more filling than you predicted as you poured out frozen beans in the cold morning light). Cut up some bell pepper (or whatever you've got). Dump that on top. Squeeze half a lemon over the whole thing (you could also use vinegar, you just need some acid). Drizzle a little olive oil over the whole thing. Sprinkle some spices straight on there. I was going for easy, which means no thinking, so I used Mediterranean blend, salt, and pepper. Put the lid on it and give it a shake.

It's frozen, but since all the beans are little and separate, don't even worry. Just take it with you, and by lunch time it is a perfect chilled salad temp. If this thing isn't driving to work, and waiting for you to go to the gym, and then waiting for you to toil all morning before you eat it, you could probably microwave it and get a nice warm lentil salad, or do it ahead and leave it in the fridge. But really, the beauty here is in having a healthy option that involves no planning whatsoever.

The next day (today!) I made another version:

This one had a little bit of kale in there, and used creole seasoning (again, a mix, for pure easiness). Both were great! You can see my plating here is just as elegant as it was yesterday.

Anyhow, if you're looking for a backup plan that you can keep in the freezer that will make you feel all nourished and healthy and give the illusion of being totally on top of this whole lunch thing, this is for you!

The World's Most Refreshing Kale Salad

Ok, don't fall over in shock or anything, but I actually have a brand new recipe. It's been a kind of long hiatus- I was busy, I made some stuff that was good that I didn't take pictures of, some stuff that I took pictures of but that wasn't good, and some stuff that I was to lazy to post. Somehow all of the snow this winter put me into some kind of coma. Charlotte loved it. So, now, let's just forget about all that and get back on track.

At this point, it is thisclose to being April, and it is STILL cold around here. I have had soup, and stew, and things made in the slow cooker and I am sick of it  all! So today I decided that I can't be forced to comply with this madness, and I'm just going to go right on ahead and eat as much summery food as I want.

Exhibit A.

My Mom used to make this really good salad when we had enchiladas, with avocado, and grapefruit, and red onions. This is sort of a riff on that, and I must admit, avocados would be the icing on the cake.

Ingredients:

-kale (4 cups, when it has been cut)

-1 pink grapefruit, supremed

-a smidge of red onion, sliced thin (less than a quarter of a small one)

-2/3 can of garbanzo beans

-1 small red pepper, julienned

-1/8c chopped cilantro

-1 tbsp olive oil

- 2 tbsp apple cider vinegar or citrus juice

-1/8 tsp salt

-1/8 tsp pepper

-1/8 tsp cumin 

-queso fresco (which I used) or avocado, crumbled or chopped depending which one

What to do with them:

Kale- when I make a kale salad, I like to cut it in very thin strips. I take out the pieces of rib that are by themselves but if they're attached to a leaf then I leave it (hey, fiber). Then I "massage" it which is less exciting than it sounds. Basically, grab it in your hands, almost like kneading bread, just to sort of soften it. It really makes the end product so much more appealing. Then, chop the pepper and cilantro

Garbanzo beans- you're not cooking these or doing anything so really wash them super well so that they don't have any of the slimy broth from the can.

Grapefruit- you're going to need to "supreme" the grapefruit. You have to slice off the peel, including the white pith. Then, very carefully slice along the membrane that separates the sections, so that you have a little section of just the inside part of the section. Go along for each one, and do that. This website has really good instructions http://chefinyou.com/2010/01/how-to-supreme-fruits/

Dressing- mix the oil, vinegar, and spices. It is not a ton, but the grapefruit also makes liquid that contributes to the salad.

Combine it all....

Toss, and serve! It's really good- the grapefruit just bursts in your mouth, it really is the most refreshing salad in the world! In the queso fresco vs avocado debate, it's worth pointing out that taking the avocado choice is the obvious way to veganize it.

One of the reasons I'm so into kale salad is that it's one of the few salads I can think of (involving actual greens) that stands up in the fridge for leftovers. Tonight I had it with some leftover arroz con pollo but tomorrow, this is lunch!

Thanksgiving is Coming, and You Want THIS Awesome Fresh Cranberry Ginger Relish

When you think of cranberry sauce, do you think of a gelatinous mold, still shaped like the can? Do you think of something that you take a tiny obligatory amount of and then leave secretly on the plate?

Well, feast your eyes on this...

What's that? fresh, vibrant, tart, delicious cranberry lemon ginger relish.

I got the idea from my Mom, who sent me this recipe, which is actually a little bit similar to our traditional family recipe. The family recipe for cranberry salad is based on the same general idea but also involves raspberry jello. Yes. I said jello. It is a gloriously 1950's fandango of a recipe and I could eat it 365 days a year. This, however, is a little easier, does not involve a jello mold (or, cooking sherry!), so is a little less controversial, and tastes awesome. I modified it from the original version, in part out of a lack of candied ginger, which the original calls for.

Here is my version:
-1/2 package fresh cranberries (the other half went into pumpkin scones!)
-1 granny smith apple
-1/4c unsalted almonds
-a plug of fresh ginger, about 2 inches long
-zest of one lemon
-1/4 c sugar (let it sit a bit, add more if you like).

Basically, just chop up each big ingredient (apple, cranberries, almonds) in the food processor. Do NOT process too long- you want some texture, here. For the ginger, peel it, and first chop it up as well as you can- those fibers won't really get food processed that easily. Then throw it in while you chop the berries so it can get a bit finer.

After you combine it, let it sit for a few hours for all of the flavors to meld.

This stuff is really good- the combo of the ginger and the lemon and the tart fresh berries is so good. The apples add a little sweetness (which is why I cut the sugar in half) and some crunch. This gives all the cranberry goodness you could want, without any of the corn syrup or other bad stuff that comes in the prepackaged sauce. 

You could eat this with turkey, or just go hard core and eat it in a salad, which is what I've been doing all week!

Halloweeny Salad: Black Rice and Purple Carrots

 This weekend while out and about, I ran across some awesome produce, which included some purple(ish) carrots. I'd never had them before, so obviously had to pick some up! As you can see, unlike some, these were mainly purple on the outside, but I think that makes them completely perfect for Halloween week.

 I was trying to think of something good to do with them- I was considering roasting them but got down a google-rabbit-hole and found this great recipe. I'd never used black rice OR  purple carrots, so bonus all around. Plus, I felt like I was getting sick (confirmed today, now that I have spent the day intermittently sleeping, watching the Lifetime Movie Network, and drinking tea with honey and lemon) and this salad is about as packed with super foods and antioxidants as you can get!

The recipe was from over at Scandi Home, and I made it almost just as recommended- this is my version. Actually, once you have all the ingredients, it was easy to put together.

The Stuff:
--1c non glutinous black rice (I used Natures Earthly Choice, which I found at my regular grocery store)
--zest of 1 lime
--juice of one lime (add half, then taste and add more if needed)
--1 tbsp vinegar- I used apple cider
--pinch salt
--1 tsp tamari
--1 tsp sesame oil
--3 tbsp sesame seeds
--5 purple carrots, grated
--seeds of 1/2 pomegranate
--3 tbsp chopped cilantro

What to do with it:
This is so easy. The hardest part is getting out the pomegranate seeds, so if you find those pre-seeded by all means go for it. Cook the rice, it took mine about 30 minutes and the water turns this amazing purple color. Drain it and let it cool slightly. Mix the lime juice and zest, oil, salt, and tamari together. Combine all the ingredients, pour the dressing over, and you're done! The original recipe called for pumpkin oil, which I didn't have and replaced with sesame, and I needed the extra lime to balance that flavor out- it probably depends a bit on your lime, so I'd taste it first.

This is also definitely fancy enough that you could serve it to guests and gets lots of ooohs and ahs. It could be a great appetizer, or larger servings could be a meal on their own. I only made a half batch, and I've already plotted to use up the rest of the carrots making more of it! I had mine with some Green Soup, made with kale I picked up along with the carrots (I've made this before and thought I posted it but it seems not, so that one is coming!). If all those vitamins don't knock down this sore throat I don't know what will!

Fast Dinners for When it is 1 Million Degrees Out: Part 1

Ok, so it has been hot. It has been TOO HOT TO BLOG.

What is this? The surface of the sun?

No, no, not quite. In reality, this is a precise rendering of my living room last week.

As you can see, Charlotte has actually melted.

Basically, no one in their right mind is going to cook anything in this situation, but I have been making the best of it and accumulated some cold meal ideas that I have been too lazy to write up. So, I'll be doling those out over the next week or so starting with this one, which is basically a pile of cool, refreshing (vegan) goodness.

First up, simple watermelon salad. I could live on this.

This couldn't be easier. You need: basil, lemon, and watermelon.  First, take some watermelon- I buy them in quarters because otherwise it's a race against time to eat the watermelon before it gets kind of mushy. Chop into slightly larger than bite size pieces. Now take your basil and chiffonade - this basically just means (after washing) stack up the basil leaves and slice them into thin strips. Now, sprinkle this on the watermelon and squeeze the juice of half a lime over the whole thing. Toss it. Eat it. Bask in the glory of the cold sweet watermelon and tart lime and refreshing basil. 

There are more elaborate versions with things like diced jalapeno, red onion, and feta, and that is delicious, but this is easier :).

Next up, little pita tacos. First, roughly chop a cucumber and slice some red onions. Put in a bowl with some red wine vinegar, olive oil, and a little dill, salt and pepper and let it sit. While that's happening you're going to make some hummus (or use store bought hummus, but the home made is SO EASY). Take a can of garbanzo beans, a big spoonful of tahini, juice of half a lemon, and a small clove of garlic- dump in food processor and run it until it looks like hummus (if it is too dry add a little water). Now, resist the urge to put too much garlic in because this is totally raw, and will really permeate the hummus especially as it sits. 

All you have to do is slather some half-pitas with hummus, top with the veggies, pick up like a taco and eat. This is barely even a recipe, but I like it because with a few basic staples (around here in summer cucumber is  definitely a staple- if I wasn't living on watermelon I'd live on cucumber salad).

Something Light- Fresh Zucchini Carpaccio

In my new home city it has been HOT. (yes. all caps are warranted. I think it would also be safe to use them for HUMID).

Given the whole hot summer in the city thing we have going on here, I have been on the lookout for cool fresh recipes. (I tried to make a veggie pizza and after trying to check on it and pull it out, was basically too melted to even want to eat it).

So, I saw a recipe on Pinterest for "Raw Zucchini Carpaccio".  Then, I googled it, and it turns out there  are tons of recipes out there from the likes of Tyler Florence, Food & Wine,  Epicurious, Smitten Kitchen, etc etc. So, this is mine!

The stuff:

- 2 fresh raw zucchini (you want big, but not TOO big because you don't want too many seeds)

- 3 cloves garlic

- juice of 1 lemon

- 2-3 tsp olive oil

- salt and pepper

- grated parmesan cheese (don't use the powdery kind. also, if you want this to be vegan, this is optional, you just might want a tiny tad more salt)

- walnuts, chopped and toasted

What to do with it:

Now, the most critical thing here is to cut the zucchini as thin as you possibly can. To do this, I used a mandolin (mine is from Oxo because I have issues with my hands and I love all their good grips stuff).

(this is not my mandolin. this is a glamour shot of someone else's mandolin)

Now, the mandolin and I have a complex relationship that involves a lot of me staring at it with a perplexed look on my face and then swearing at it like a sailor. Usually I can get it working, but it takes a lot of tries in which I do my best and nothing comes out the other side. ANYWAYS. I think this is the way to go- what you really don't want here are slabs of zucchini. If you're patient enough to slice it very thinly by hand, then by all means do that. 

I also sliced the garlic using the mandolin (putting my poor little fingers at risk). Now, normally I'm a huge fan of the chopped garlic in the jar, but I think for something with so few ingredients it is very important to use fresh stuff.

Now, just slice the zucchini, toss with the garlic, cheese, and cooled toasted walnuts, and then dress with the lemon juice, olive oil, salt and pepper. Then, let it sit for about an hour in the fridge to marinate. Then, eat!

This would be really great for a salad course or appetizer, or as a side dish for something grilled. I actually just increased the amount of walnuts and ate it by itself as my dinner. It was light and refreshing and delicious!

Quick Summer Dinner- Grilled Peach Salad

This is barely a recipe, but it was so tasty and quick I figure I'll throw it out there. Last summer I fell in love with grilled peaches. So, the first time I saw some nice peaches in the store, of course that's what I immediately thought of.

This is as easy as it gets... I grilled a Trader Joes Kobe-style burger I had around, threw a peach on at the same time, and served the whole thing with arugula, gorgonzola, and a few toasted walnuts, all drizzled with balsamic vinegar. For a 10 minute meal it absolutely hit the spot!

We made cheese.... yes! CHEESE!!!

To me, cheese is a kind of magical substance that appears at the store and seems way beyond the capacity of any normal, modern, non farming, person to make unsupervised.

Oh, I was wrong! Not only can you make it, you can make it in 30 minutes!

It turns out, to make delicious mozzarella cheese, this is all you need:

- A gallon of whole milk

- citric acid

- rennet (I got liquid vegetarian rennet, because real rennet kind of grosses me out)

- salt

I got all of this at whole foods for a reasonable price (although I had to ask for help finding stuff), and I have enough rennet and citric acid for many many more batches.

So- what do you do? Turns out most of it is pretty simple.

Combine 1.5 tsp citric acid with 1/4c water. Also combine (separately) 1/4tsp rennet with 1/4c water. Pour the milk in a large pot and slowly (this will require only low heat) bring it up to 55 degrees - as a warning, this is really not very hot at all so be sure you're taking the temperature as soon as you start heating. Once it hits 55 (Fahrenheit), pour in the citric acid and keep heating. When it hits 85, put in the rennet. Continue to heat, but stir very very gently and only occasionally- you want the curds to be able to form. 

Keep heating (to around 95-105) and pretty soon, the milk will start to seem clumpy and thick, and separate from the side of the pan.

When this happens, stop heating it, and just let the curds sit there for about 5 minutes or so, so they can separate from the whey in peace.

Now, this next part was actually the hardest for me- you want to get the curds out and leave behind the whey. You can gently scoop it into another bowl using a slotted spoon, but depending on how big the slots are it can get a little tough towards the end.

Now, here is where we start to use modern technology to make this stuff happen fast (a trick I learned from SimpleBites). Take the bowl with the curds and stick it in the microwave for 60 seconds. Lots of whey will come out, so drain it off carefully. (I have no pictures of this part because I was busy trying to do things like drain off whey without dumping all the cheese on the floor). Fold it over to distribute the heat, then put it back in the microwave. Sprinkle with half a tsp of salt. Repeat this microwaving (not the adding of salt) until it starts to look like melted mozzarella (I had to do it more times than the original website did- don't despair, just keep going!). 

You should get to a point where you can stretch it a long way without breaking, when that happens, you're ready to make it into little balls! (or a big log, or whatever). Just roll it in your hands while it's still hot and melty.

Then of course you have the important dilemma of what to do with all this awesomeness.

We decided to make turkey slider patties (a current addiction) and grill a lot of veggies. We did peppers, onions, carrots, and zucchini, while they were hot they were tossed with garlic, olive oil, balsamic vinegar, and dry basil (fresh would have been awesome). 

 Then we cut the balls into little pieces (they were a little big) and tossed those in, and served it on a bed of baby spinach. So delicious!!

It would also be amazing on homemade pizza (like our bbq version!) or about a million other things... give it a shot!

Save Yourself from Yourself Post-Holiday Kale Salad

If you're like me, the last few weeks have been chock-full of deliciously terrible things, like fudge and toffee and cookies of every shape and size. Oh, it was glorious. However, by the end, I felt something like this:

So, I made this salad immediately upon arriving home from my holiday family visit, and have made 2 more batches this week already. I actually ate it so many times I googled what happens if you eat too much kale. (answer: people say you CAN eat too much raw kale and it'll give you hypothyroidism. I didn't verify that information anywhere legit, though so don't take my word for it). So, moderation in all things, even raw kale, apparently.

At any rate, this was super easy, extremely delicious, kept well until the next day, and is good for you. What else can you ask for?

The stuff:
-1 bunch curly kale
-1 lemon
-olive oil
-salt
-pepper
-craisins
-walnuts
-parmesan (optional)

What to do with it:
Take the kale and cut out the really thick bottom portion of the stems. Stack the leaves on top of each other, and cut it into thin ribbons (you might need to cut it once lengthwise down the middle if they are too long)*. Put them in a bowl and squeeze all of the juice from the lemon onto the kale. Use your (clean) hand to squeeze or massage the kale for a few minutes- it makes it just a bit softer and also gets the lemon well mixed in. If you can, let it sit there for a bit, if you can't just proceed onwards. Pour about a tablespoon of olive oil over the leaves, add salt and pepper to taste, and toss with a fork. The, coarsely chop the craisins and walnuts and throw those in- these are the main source of calories so you can judge for yourself how much you want. I put in a lot of nuts because the dinner I was having was light and I wanted protein. If you'd like, you can grate in some good quality hard cheese (I used parmesan the first time and skipped it the other times). It does add a little something, but it is optional.

I ate mine with just a roasted sweet potato and it was delicious. The salad comes together extremely quickly, and if you microwave the sweet potato (roasted is better but microwaved actually is fine) you can have a very healthy dinner ready to eat in about 10 minutes. This may become a weeknight staple!



*note: for Christmas I got a very nice (VERY SHARP) chefs knife. I was really excited to use it, until about 30 seconds into my salad making experience I sustained an injury in the line of duty. Not to be thwarted, after taking important steps (like using half a box of bandaids and calling my Mom to tell her I got hurt) I took this picture with my left hand raised in the air above my head. I think it came out pretty well, all things considering. Lesson learned, when they say to curl your hands under while chopping, they're not kidding!

Korean Beef Salad

I posted a few months ago about my Korean Fusion Tacos- inspired by the many L.A. taco trucks and helped along by Trader Joes- since then they've become a staple feature at our barbecues and are always a hit.

The first thing I want to tell you are a few modifications I've made since the original post... the core of the recipe is still the same- TJs Bool Kogi Beef, and some flatbread. There is a subtle difference in the toppings, though... the broccoli slaw is still fine, but I've taken to using English/hothouse cucumbers which I slice thin using a grater. Toss on some rice vinegar, a little sesame oil, and some red pepper flakes. In a seperate bowl, thinly slice red onions and marinate in the same stuff. Then chop a little cilantro. And... assemble!

Now we have: Tacos, 2.0

What we have here are day after remnants, in a sort of deconstructed taco, salad-like form. It was pretty much just a way for me to use up the leftover meat and cucumber, but actually, it was delish. I warmed the meat a little because this meat is just not that good completely cold, but that contrasted really well with the chilled tart cucumbers. This would be a really nice summer meal (or, if you live here, and its 90 in October, a really nice meal for a blazing hot fall evening). Try it!

Watermelon Basil Feta Salad

I have been busily working my way through the CSA box. Not everything has photographs, partly because it wasn't all blog-worthy and partly because I had a camera memory card mishap. But, some of the products are...
- a very delicious egg white quiche with zucchini, yellow squash, tomatoes, and basil
-an eggplant and chickpea based curry (with more squash)
-cucumber salad (cucumber and rice wine vinegar)
-sliced cantelope to go with my standard breakfast sandwich (3 egg whites, 1 wheat english muffin, and 1 laughing cow cheese triangle)

This one though, was simple, delicious and managed to escape the memory card debacle intact.

 The stuff:
-1 watermelon
-half a bunch purple basil, half a bunch green basil (basically, a bunch of basil. I'd used the purple basil for a variety of other things, like the quiche and breakfast sandwiches).
-feta cheese crumbles
-a few limes (number varying based on juiciness - I needed 3 because 1 was completely dry)

What to do with it:
Ok brace yourself, this is very technical and demanding.

Cube the watermelon into bite sized pieces. Chop the basil and add. Dump in some feta. Squeeze the limes. Toss... and done!

I served this at a BBQ as a side dish (to accompany my Korean fusion tacos, which are are an infallible crowd pleaser) - it was nice and light and refreshing and just different enough to make it interesting. Delicious!

Warm Kielbasa Spinach Salad

I'm a sucker for spinach, which I consume on a daily basis on one form or another (iron? calcium? folic acid? lets hear it for green leafy veggies!). So, obviously its my go-to basis for any form of salad, but I think it especially stands up well to salads with warm toppings. This salad was inspired by the French Lentil Salad and is similar; this version is very summery, light(ish), and all the toppings can be made on the grill.
Dressing (single serving):
-1.5 tbsp grainy mustard
-1.5-2 tbsp red wine vinegar
-pinch salt
-2 pinches pepper
-tad bit of garlic

Toppings:
-washed spinach leaves
-grilled bell pepper (I like yellow)
-Jenny-O lean turkey kielbasa, cut in half lengthwise, cooked on the grill until hot and splitting
-scallions, if you like, grilled
Basically, make a bed of spinach, top with some chunks of kielbasa, sliced veggies, and the dressing. It could definitely serve 4, and your choice of veggies is your own, but I like the simplicity of just the peppers. At any rate, you're done! Eat and enjoy!

(Whats that you ask? Whats the delicious looking bread product you see in the top picture? why, nothing but beer bread, made with Blue Moon!)

Eggs Florentine Salad

I've been wanting to learn to make Eggs Benedict, because I have a joke with someone (lets call him Feesh) about how one of these days, we're going to finally make them for each other. I somehow had this idea that all of the parts of it (poaching eggs, making Hollandaise sauce), were beyond the capacity of a normal person and entirely in the realm of restaurants. Then, on Sunday, I watched Feesh poach eggs like it was no big deal! That was the moment when I realized the legendary E.B. were close to being within our grasp, and decided to tackle Hollandaise as my end of the bargain.

Looking around, I found a recipe by Tyler Florence that looked pretty do-able. Basically here is what you need:
4 egg yolks (aye caramba)
1 tbsp lemon juice
1 melted cube unsalted butter (aye caramba #2)
a pinch of salt
some cayenne, or a dollop of mustard

You whisk the eggs and the lemon juice until they double in size and become thick (they really do, they also get lighter). Then, you need a double boiler. Or maybe you're like me, and you don't have one, so you do a double boiler hack, as seen here:

Yes, this is a pan with simmering water, and a metal bowl, which I held over it with my own little hand.

 Hold the bowl over the simmering water (or, you know, use the double boiler with simmering water), and whisk the eggs. Stir in the melted butter gradually, stirring all the while. It will get smooth, and pale, and increase in volume. This site had good recommendations for what to do if things go awry. Fortunately, mine did not scramble or separate and the sauce was a lovely pale yellow.

 Then, I poached the eggs (look at me go!), I didn't even have Feesh there for backup, I just had to remember what he did. Basically, I started some water at a high simmer in a small saucepan, and added a teeny bit of olive oil. Then cracked an egg into a cup, and carefully slid it in the water (repeat for egg 2). Then I cooked it for... awhile. I do not like my eggs runny.

Note the combo of poached eggs and awesome sauce. This is the money shot.

Now, it was a little much to do the whole E.B. thing, ham and all, so I opted for a "lighter" option (as if something involving this many eggs could be light), in a French-inspired salad.

 What you see here is a bed of spinach, with the poached egg on top, some sliced Persian cucumber, and some slices of roasted red potatoes to give it a Salad Nicoise type vibe (it looks like a lot of slices, but the potatoes were teeny), and a dressing of black pepper and the Hollandaise.

 This was... delicious. I think this would make an amazing entree on a hot summer night, or for a nice fancy lunch- I had it with a nice glass of wine and certainly felt very ladylike.