harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened

1. In a saucepan, combine sugar and pineapple; bring to a boil.
2. Add jello to pineapple mixture; stir to dissolve.
3. Add cream cheese to jello mixture, stirring until combined.
4. Cool jello mixture.
5. Fold in remaining ingredients.
6. Refrigerate overnight.

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chipotle-cabbage slaw

Chipotle-Cabbage Slaw
from Blue Apron

8 oz coleslaw mix
1 tablespoon sugar
1 Chipotle Pepper In Adobo Sauce (1 teaspoon sauce)
1/2 cup mayonnaise

1 teaspoon lime juice

1. In a large bowl, combine the cabbage, sugar, mayonnaise, lime juice and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be.
2. Toss to thoroughly combine; season with salt and pepper to taste.
3. Set aside to marinate, stirring occasionally, for at least 10 minutes.

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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honey mustard dressing

I have no idea why it took me so long to just make my own honey mustard.  I have been searching high and low for one from the store, and it just hit me to make it with my favorite KY Proud sweet garlic mustard.  DUH!

 {I love to eat salad as a main dish especially with meat and cheese!}

 {Even mixed with mayonnaise, my dressing was still very bright!}

one year ago:  tzatziki (garlic sauce)
two years ago:  black bean ragout (vegetarian)

honey mustard dressing

makes 1 cup

1/3 cup favorite mustard (local)
1/3 cup favorite mayonnaise
1/4-1/3 cup honey (depends on the sweetness of other ingredients)
Salt and pepper

1. Mix all ingredients together.
2. Taste and adjust seasonings.
3. Store in an airtight container for 1 week.

I actually prefer honey mustard dressing over ranch especially when there is poultry, cheese, and onions on my salad.  Do you have a favorite dressing?  Do you make it or buy it?

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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roasted beets with jalapeno cream

How many of you said, "EEWWWWWW BEETS!!!  They are so GROSS?"  My question is have you tried them? 

I used to be like that, but then my grandfather introduced me to pickled beets.  Now I eat them pickled and roasted.  When I saw this recipe on Pinterest, I was intrigued.  I wasn't disappointed.  The earthiness of the beets combined with the creaminess of the sour cream and heat of jalapenos is one incredible combination!

 {Roasted Beets with Jalapeno Cream}

 {As with all vegetables, the darker, the more nutritious.  These beets were almost black!}

Roasted Beets with Jalapeno Cream
from myrecipes.com

Makes 4 servings

2 pound medium-sized red beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onion
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves (optional-I forgot when I ate them, twice)

1. Preheat oven to 450.
2. Remove stems and roots from beets; wrap beets in foil. 
3. Bake at 450 for 45 minutes or until tender. 
4. Cool beets slightly; peel and cut into 1-inch wedges.
5. Combine sour cream, onions, salt, and jalapeño in a small bowl. 
6. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.

This is the perfect dinner party salad because it can be made ahead plus is served cool or at room temperature.

How many of you eat beets?  If not, will you give this recipe a chance?

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pleasing your palate | healthy salads

Many of the recipes that I make are salads.  I love salads, and I have several made at least every week.  I can't wait until summer when we have local produce.  Here are some of my favorite salad recipes:

Black Bean Confetti Salad

Black Bean, Cucumber and Feta Salad

 Broccoli Slaw

Chickpea and Kale Salad

German Cabbage Salad

Marinated Vegetable Salad

Pickled Beet Salad 

Roasted Sweet Potato Salad

All of these salads have vegetables and beans in them with a oil/vinegar dressing.  These salads are very filling, nutritous, and delicious!

I currently have pickled beet salad and broccoli slaw in my fridge.  Do you have any favorite salads you are making right now?

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Black Bean, Cucumber and Feta Salad

I'm still squeezing out as many fresh salads as I can because although I love cooler weather, the produce selection goes down dramatically. This salad makes the best of the last of the corn around KY.  The cucumbers have gone out of season, but this was still delicious!

 {Black Bean, Cucumber and Feta Salad}

 {Mixing the salad together}

 {From the top}

One year ago:  Chocolate Mousse

Black Bean, Cucumber and Feta Salad
from the kitchn

Makes 8 servings

2-15-ounce cans black beans, drained and rinsed
3 ears corn (local), cut from the cob
1 cucumber (local), finely diced
1/2 cup fresh cilantro, chopped
1/2 small onion (local), chopped
4 oz crumbled feta
1/3 cup lime juice (about 3 limes)
1/4 teaspoon ground cumin

1. Combine the black beans, corn, cucumber, cilantro, onion, and feta in a large bowl and toss until mixed evenly. 
2. Add lime juice and cumin, stir, and taste. 
3. Add salt and pepper and adjust seasonings to taste (might need to add a dash more lime juice).
4. Chill for at least one hour before serving but preferably overnight. 

Are you holding onto summer?  

Thanks for Lisa's Kitchen and Tinned Tomatoes for hosting this vegetarian contest!  Check out their website for other delicious recipes!

PS--Don't forget to enter my giveaway!

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Cajun Chicken Caesar Salad

I don't know why it took me so long to put this combination together, but I have been seeing it several times on Pinterest.  It's easy, fast, and the perfect summer meal.

 {Cajun Chicken Caesar Salad}

 {Grilled Cajun chicken}

 {Caesar Salad}

 {Cajun Chicken Caesar Salad}

One year ago:  Chocolate Syrup (like Hershey's)

Cajun Chicken Caesar Salad

Serves 4

2 pounds chicken thighs, boneless and skinless
2 tablespoons Cajun seasoning
1 bag romaine blend lettuce
1/2 cup Caesar dressing
Parmesan cheese, optional for garnish

1. Preheat grill.
2. Sprinkle Cajun seasoning onto chicken and grill until done, about 25 minutes.
3. Meanwhile, combine dressing and salad in a bow.
4. Toss to coat salad with dressing.
5. Serve salad sprinkled with cheese and one to two pieces of grilled Cajun chicken on top.

Do you have any easy and fast summer meals that you make?

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Mexican Corn Salad

You know a recipe is delicious when you make it in the dead of winter with frozen corn, and then you wait 5 MONTHS to make it again using fresh KY grown corn.  It's been very hard waiting so long, but it was completely worth it!  The Hubby loves corn so I'm trying to find new ways to make it because my in-laws grew corn so we are reaping those benefits!

 {Mexican Corn Salad}

 {Making the salad is so easy!}

 {Ready to eat!}

 {Top view}

Mexican Corn Salad
from Closet Cooking

Makes 4 servings

3 tablespoons butter
3 cups corn (about 4 ears), cut from the cob OR 1 pound frozen
1 jalapeno, 1/2 seeded, finely diced and the other finely diced (just want a slight heat from it!)
3 tablespoons mayonnaise
2 glove garlic, grated
2 green onions, sliced
1 tablespoon cilantro, chopped
1 tablespoon lime juice
4 oz feta, crumbled
chili powder to taste

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until slightly golden (burned corn is TERRIBLE!)
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix remaining ingredients into the corn.
5. Serve warm or at room temperature.

How do you change it up with corn?  I'd love some more ideas (I do have another salad or two up my sleeves)!

 Thanks to Tinned Tomatoes and Lisa's Kitchen for hosting a vegetarian food challenge! 

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Marinated Vegetable Salad

Summer is all about fresh produce so when I stumbled across this marinated vegetable salad, I knew I had to try it.  I made this salad completely from produce at the farmer's market.  It was a hit with the hubby and my mom.

 {Marinated Vegetable Salad}

 {Mixing up the salad; I stirred it about 2-3 times in the first 24 hours}

 {Marinated Vegetable Salad side view}

One year ago:  Spice Rubbed Pork Chops

Marinated Vegetable Salad
from Paula Dean

Serves 8

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small onion, thinly sliced

1. In a small bowl, whisk together the olive oil, vinegar, oregano, thyme, Dijon mustard, garlic, salt, and pepper. 
2. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
3. Pour the dressing mixture over the vegetables, tossing gently to coat. 
4. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. 
5. Serve with a slotted spoon. 

I mean--look at that salad!  It's so beautiful and colorful!  The dressing really allows the vegetables to shine, and it's light and refreshing.  How could you NOT want to make it and eat it all summer?  This salad was gone within 24 hours at my house!

Do you have a go-to summer salad with fresh produce?

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July 4th: German Cabbage Salad

What's July 4th without a refreshing salad?  It's not!  My family loves this salad because it's light and crisp.  Plus it's easy to make since it needs to sit overnight for maximum flavor!

 {German Cabbage Salad}

 {Two bags of coleslaw mix and onion}

 {Cabbage marinating in the vinegar mix}

 {German Cabbage Salad side view}

German Cabbage Salad

Makes 12 servings

2 bags coleslaw mix
1 large onion, finely diced
1 cup sugar
1 cup oil (grape seed, safflower, or vegetable)
2 tablespoons Kosher salt
1 teaspoon pepper
2 cups red wine vinegar
1 bottle mineral water

1. Mix all ingredients together.
2. Set overnight.
3. Serve.

This is another throw-it-together-and-forget-about-it recipe!  I prefer to do anything I can before a party because that means I spend it with my guests rather than in the kitchen.

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Southern Fattoush

I LOVE fattoush salad!  It's a Mediterranean style salad with cucumbers, greens, tomatoes, toasted pita, and simple dressing.  I've never made a regular fattoush, but when I saw this recipe, I just had to make it.  This was a delicious and heartier version with the addition of beans.  Now I want to make a regular fattoush (with some heartier elements like beans)!

 {Southern Fattoush}

 {So colorful!}

 {Adding the dressing}

 {Dressed salad}

 {Add pita chips}

 {Southern Fattoush served with Honey Lemon Garlic Chicken (which is coming next week or also would be great with Middle Eastern Garlic Chicken, Blackened Chicken, or even just a steak}

One year ago:  Jamaican Rice and Beans
Two years ago: Basil Steamed Corn

Southern Fattoush
adapted from CookingLight

Dressing:
4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
Salad:
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1 bag romaine salad blend
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black beans, rinsed and drained

1. Preheat oven to 400.
2. To prepare dressing, combine first eight ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. 
3. Arrange torn pita in a single layer on a baking sheet, and bake for 7 minutes, stirring after 4 minutes, or until crispy. Cool completely. Reserve 1/2 cup toasted pita. 
4. Combine tomato and remaining ingredients in a large bowl. 
5. Add remaining toasted pita and dressing to bowl; toss well to coat. 
6. Top evenly with reserved 1/2 cup toasted pita. 
7. Serve immediately.

Did you notice something a bit different?  I've hit the two year mark of recipes!  Isn't that exciting?!  Before I know it, I'll have to put three, four and five years up!  Love how this little blog is growing!

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Sweet and Spicy Coleslaw

Let me tell you a secret--I'm not a big fan of traditional coleslaw!  I don't know why not.  Maybe I haven't met the right one.....  I saw a version where someone added hot sauce to their coleslaw, and I started to wonder how my beloved Sweet Thai Chili Sauce would mix with mayo and make coleslaw.  Let's just say that I am hooked!!!

 {Sweet and Spicy Coleslaw}

 {Gathering ingredients and mixing dressing}

 {Mixed salad}

 {Sweet and Spicy Coleslaw side view}

Sweet and Spicy Coleslaw

Makes 4 servings

1 bag coleslaw mix without the dressing
1/2 medium red onion, chopped
1/2 cup mayonnaise
1/4 cup sweet Thai chili sauce
1/4 teaspoon chili flakes (if you don't like it too spicy then cut back)
3 cloves garlic, minced
1/3 cup fresh cilantro, chopped

1. Pour coleslaw into a bowl.
2. Add onions and stir to combine.
3. Mix the remaining ingredients in a small bowl until well combined.
4. Add dressing to coleslaw and stir to coat.
5. For best flavor, refrigerate overnight, but it can be served immediately.

Do you like traditional coleslaw?  How do you make yours?  I'd love to hear because I would like to try finding a coleslaw for me!

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