Sweet Potato Berry Salad

 

While looking for inspiration for a salad one day, I came across a sweet potato salad. This is not it. Instead, I took a look at what I had on hand and what I thought might taste good together. I was pleased with the result and want to remember this for the future. The amounts are estimates, and highly flexible.

Sweet Potato Berry Salad

Sweet potatoes, peeled, cut into cubes and roasted with a

             bit of olive oil until tender and slightly caramelized

Fresh strawberries, rinsed and quartered, if large

Dried figs, coarsely chopped

Feta cheese, crumbled

Sliced arugula (rocket) or another sharp herb, basil would be good

Candied pecans (used because I had some in the freezer, but

            plain toasted pecans or walnuts would also be fine)

As a nod to feeling lazy, I used a bottled dressing from the store - Fig Balsamic - but you could certainly make your own. 

Next time I make this, I'm planning to use blueberries in place of the strawberries. 

Watermelon Tomato Salad with Mint and Feta

Several years ago I printed out a list of 101 Simple Salads written by Mark Bittman from the New York Times. The list offered suggestions, not actual recipes. Brilliant. How many of us actually measure salad ingredients anyway? In the interest of precision, though, I'm writing out a rough recipe for my own memory. Perhaps you'll find it helpful, too.

This sweet/salty mixture of crisp watermelon cubes, chunks of juicy tomatoes, some salty feta cheese, and a sprinkle or two of chopped mint doesn't even need a dressing. I drizzled a little olive oil over top and called it quits. Delicious! Tim ate the leftovers from dinner just before going to bed last night. I'd call that a success.

Watermelon Tomato Salad with Mint and Feta

4 cups cubed watermelon (1-inch cubes)
2 medium-sized tomatoes, cored and cut into rough cubes
1/2 cup feta cheese, crumbled
2 Tablespoons chopped fresh mint
salt to taste
1/2 teaspoon freshly ground black pepper
1 - 2 Tablespoons olive oil

Toss everything gently. Put into a bowl and serve. Easy peasy. 

I served it alongside grilled pork chops, potato salad and a grilled vegetable mixture (eggplant, red pepper, onion, mushrooms). 

edited: I've made this twice recently, once as above and once without the cheese, and using basil in place of mint, with a drizzle of basil garlic vinaigrette. Also a winner. This is a very adaptable salad.

Crisp Vegetable Slaw

One of summer's delights is lots and lots of salads. Crisp, crunchy, fresh. I make them every day. The one thing I dislike is chopping cabbage. Actually, it's not the chopping I dislike, it's the clean up. Whether it's done in a food processor or on a cutting board, it makes a mess. All those little bits seem to fly everywhere and wiping them up gives me a feeling mildly related to nails on a chalkboard. Weird, I know. 

I do have to chop cabbage for this recipe, but not too much because the cabbage is on equal grounds with other vegetables. Snap peas, carrots, red pepper, radishes, and cabbage provide lots of color and texture. No onions in the mix because the onions are in the dressing which has a hint of sweetness, a hint of mustard and those onions. A few toasted almonds added just before serving add a final bit of crunch.

Get out a big chopping board and bowl and use your mad knife-wielding skills to make a salad that will delight your senses and keep for several days in the fridge. 

Crisp Vegetable Slaw

2 cups thinly sliced snap peas
2 cups chopped cabbage (I like to slice it thinly, then give it a rough chop with a big knife, resulting in narrow strands rather than an actual chop)
2 - 3 carrots, coarsely grated
1 - 2 sweet bell red peppers, thinly sliced (about 1/4 x 1 1/2 inches)
1/2 - 1 cup sliced radishes
1/2 cup sliced almonds, toasted (either in the oven or in a skillet on the stove top)
Salt and Pepper to taste

Combine all of the vegetables in a large bowl. Pour the dressing over and mix well. Season to taste. Add the almonds and toss. 

Dressing

1 small red or yellow onion, peeled and quartered
1 clove garlic, crushed
2 teaspoons Dijon mustard
2 Tablespoons honey (maple syrup also works)
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

 Place all ingredients into a blender and process for about 30 seconds.
 

Raspberry Thyme Vinaigrette

Rather than use a raspberry vinegar for this salad dressing, whole berries are instead blended into the white wine vinegar mixture before adding the oil. The berries stay a bit chunky, adding texture to the dressing. A hint of honey and mustard deepen the flavors.

Raspberry Thyme Vinaigrette

1/4 cup white wine vinegar
1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
1-2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16-20 raspberries, either fresh or frozen (thawed)
1/2 cup grapeseed oil (or other mild vegetable oil)

Whisk together the white wine vinegar, honey, mustard, thyme leaves, salt and pepper. Add the raspberries and mash them with a spoon to mix them into the mixture. With a whisk, add the oil gradually. The dressing will separate in the refrigerator, so be sure to shake well before serving.

Makes about 1 cup of dressing and will keep for several weeks in the refrigerator.

Layered Tomato Salad

Nothing says summer like fresh tomatoes and herbs. This recipe is so easy, and fast. It can be made for a few people or many. 

In a wide dish or rimmed plate, layer sliced tomatoes - red, yellow, orange, or whatever you can find. A few cherry or grape tomatoes halved and sprinkled on top would be good, too. Sprinkle with drained capers and drizzle with olive oil and balsamic vinegar. Dot softened goat cheese on top, and sprinkle all with torn fresh basil leaves.  

Some of our lactose intolerant friends just have problems with cow's milk cheeses. So goat's milk (chevre) or feta is an option, as is sheep's milk. If you look in your deli section, you'll find cheeses made from the milk of various animals.

Avocado Strawberry Salad

Fresh strawberries are one of summer's joys. Inspired by my daughter, I came up with this salad. Her version has lime juice and cilantro, which would be equally delicious, but I had no limes in the house, and the man I love and cook for detests cilantro. 

Avocado Strawberry Salad

fresh strawberries, washed, hulled and sliced if large

avocado, peeled, pitted and cut into chunks

candied ginger, finely chopped ( I used 2 teaspoons of this to one avocado)

freshly chopped parsley

Combine all and gently toss with raspberry vinaigrette. (Mine has a hint of mustard in it.) Serve over lettuce, or on its own. Simple, and oh, so delicious.


Linking to Foodie Friday at Designs by Gollum

Nut Crusted Little Qualicum Brie Cheese Salad

I've made this salad quite often for a number of years and don't even know where the inspiration for it came from. It's simple and tastes so good, the creamy cheese melting against the crunchy nuts with a slight buttery taste offset by the crisp greens. Really, there's little to improve on.

As far as a recipe goes, it's very loose: 

Set out three small bowls. In one place a couple of tablespoons of flour, in another one beaten egg, and in the third, some chopped nuts. These could be almonds (as above), pecans or walnuts. Hazelnuts might be good, too. 

Cut the Brie cheese into wedges, not too thick. The last time I served this I used thicker wedges and I think I prefer the thinner ones - the ratio of crust to cheese is better.

Coat the wedges with flour, then egg, then nuts. I use one hand for the flour, the other for the eggs and nuts. It's a little messy, but the end result is well worth the effort. Place the wedges on a plate and chill them, if you like, up to 4 or 5 hours. They can also be cooked immediately, but it's nice to do this ahead. 

Melt a little butter in a small skillet and when it's hot, almost browning, add the cheese wedges. Quickly sauté them on each side. They should sizzle a little and the cheese will begin to ooze. Place them on a plate of greens that has been drizzled with your choice of salad dressing - raspberry vinaigrette is good. And, if it's berry season, add some raspberries, blueberries, or strawberries to the salad. But really, this salad is all about the cheese.

Mexican Chopped Salad

Now that summer is coming - and we ate outside for the first time this year - I'm looking for more salad recipes. This recipe is one of my favorites - lots of vegetables, lots of flavor. And if someone doesn't like tomatoes, they are easy enough to ignore. The dressing is citrusy and just barely sweet - a perfect balance. I've slightly adapted the recipe from one found in Fine Cooking magazine.

Mexican Chopped Salad

Dressing:
1 small clove garlic
kosher salt
3 T fresh lime juice
3 T fresh orange juice
2 tsp finely chopped shallot
1 T honey
1/2 tsp ground cumin
1/4 cup olive oil
freshly ground black pepper

Mince and mash the garlic with 1/4 tsp salt to a paste. Whisk garlic paste with orange and lime juices, shallot, honey and ground cumin. Slowly whisk in the oil. Season to taste with pepper and a bit more salt, if needed. Set aside.


Vegetables:
corn (I used frozen and thawed)
black beans (rinsed, if using canned, and drained)
tomatoes, cored and chopped
sweet red pepper, diced (or use roasted red peppers)
avocado, diced


chopped cilantro or parsley


On a platter, arrange mounds of corn (I use frozen and thawed), black beans (rinsed and drained), chopped tomatoes, diced red bell pepper (I sometimes do these roasted), and diced avocado. Drizzle with the dressing and sprinkle with chopped cilantro, or chopped parsley if cilantro isn't in your list of things to enjoy. (like some of my family members)


Mixing a finely chopped jalapeno pepper with the black beans would kick up the flavor a little. But if you serve this with already spicy foods, the salad is a cool contrast.

Roasted Butternut Squash Salad with Almond Crusted Chicken

This last week of September has been wonderfully sunny and warm. I'm not quite ready to prepare the heartier meals of fall, but summer fare seems tired and passé. Today's dinner was a blend of autumn and summer - lots of salad greens topped with roasted butternut squash and a tangy, winey, maple-flavoured cranberry onion dressing. To go with it, a simple chicken breast, coated with almonds and fresh herbs. 


It all came together remarkably well. I've begun cooking with pen and paper, usually a scrap of an envelope so that I can record what I do in the kitchen. I tend to cook, as I've said before, by grace, not law. 


Roasted Butternut Squash Salad


1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
1 Tablespoon olive oil
1 teaspoon coarse salt


8 cups of mixed salad greens


Dressing (recipe follows)


Preheat oven to 425 degrees. Place the squash on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with salt and toss all together with your hands. Bake, stirring once for about 30 minutes or until the squash cubes are tender and lightly caramelized. Let cool slightly.


To assemble the salad, place two cups of mixed green on each of 4 plates. Top with some of the butternut squash cubes, then drizzle a generous spoonful or two of the dressing over top. Serve immediately.


Dressing


1 small onion, finely minced
1 Tablespoon olive oil
1/2 cup red wine
1/4 cup chicken broth (or vegetable broth)
2 teaspoons fresh rosemary leaves, minced
1/4 cup dried cranberries
1/4 cup chicken broth
1 Tablespoon balsamic vinegar
1-2 Tablespoons maple syrup
2 Tablespoons olive oil
salt and pepper to taste


Heat the olive oil in an open skillet. Add the onion and sauté until tender and slightly golden. Add the red wine and and chicken broth. Stir. Bring to a boil and allow to boil steadily at medium heat until the liquid is reduced to about 1/2 its original volume. Add the rosemary, cranberries, balsamic vinegar, maple syrup, 2 Tablespoons olive oil. Bring to a boil, then remove from heat. Season to taste. Let cool slightly.




Almond Crusted Chicken


4 chicken breasts, slightly pounded to flatten
1/2 cup sliced almonds
2 cloves garlic
several stems of fresh parsley
several stems of fresh rosemary, leaves removed and stems discarded
salt to taste
2 Tablespoons olive oil


Note:  2 Tablespoons of all-purpose flour can be added to the coating mixture for more thorough covering. Cornstarch or almond flour could also be substituted. 


On a large cutting board, place the almonds, garlic, parsley and rosemary. Finely mince all together. Place in a pie dish or plate. Coat the chicken breasts with the mixture.


Heat the olive oil at medium heat until it begins to shimmer slightly. Gently lay the chicken breasts in the hot oil and cook until done, turning once. This will take 2-4 minutes per side, depending on the thickness of the chicken breasts.


Slice each chicken breast and place on plate alongside of salad. 

Green Bean and Roasted Tomato Salad

Roasted tomatoes are one of the things I like to put in the freezer for soups and adding richness to winter fare. This morning, early, before the temperatures rose, I roasted a pan of tomatoes. I packaged most for the freezer, but saved back 10 juicy halves for this salad. The green beans are from my pitiful garden and the proportion of beans to tomatoes could certainly be altered.

Green Bean and Roasted Tomato Salad

10 roasted tomato halves (recipe here)
1 generous handful of green beans, topped and tailed, lightly cooked in boiling salted water for about 3 minutes, then drained
1 teaspoon lemon juice
1 shallot, minced (or use the white end of green onions)
1 Tablespoon balsamic vinegar

salt and pepper to taste, and maybe some fresh basil or oregano

Mix all ingredients gently, taking care not to break up the tomatoes too much. The tomatoes themselves have oil on them so no more oil is needed in the dressing.

Salmon Rice Salad

Last night my husband and I went out for dinner to the Creek Restaurant in French Creek. This was a belated anniversary celebration. We ordered a seafood platter for two. It came with Caesar Salads to start. They were on the small side, but that's okay because the platter was enormous. Four crab legs, four large breaded Fanny Bay oysters, a casserole of creamed shrimp and scallops, a salmon fillet and a piece of halibut. Plus vegetables, rice and two potato croquettes accompanied by flatbread. We didn't finish it all. Instead we brought home about half of the rice and the salmon. (Yes, we ate the rest.)

Today is blisteringly hot and I decided to make dinner this morning while the kitchen was cool. I flaked the salmon, added the rice and a few odds and ends. This will accompany a chilled zucchini soup and a roasted tomato and green bean salad for dinner. The amounts given below are enough to serve two, and I didn't measure anything, so you'll have to play with the ingredients. I didn't want a mayonnaise based salad, but something lighter. This is the result, and I'm pleased with it.

Salmon Rice Salad

1 large salmon fillet (you could poach one or use canned salmon)
1 cup cooked rice
1 carrot, peeled and coarsely grated
1 stalk celery, chopped
1 teaspoon lemon zest
1 cup frozen peas, thawed
2 teaspoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon mirin or cooking sherry
1/2 teaspoon sesame oil

lemon juice, salt and pepper to taste

That's it. Toss it lightly, taste and add more of whatever you think it needs. Chill and enjoy.

Grilled Chicken, Red Pepper and Melon Salad

Ahhh, summer has arrived. And with it, summer eating. Sweet cantaloupe, creamy avocado, lightly charred red pepper and chicken combine with crisp lettuce and a citrus dressing for an easy summer dinner salad. The dressing can be made ahead and the rest of the salad comes together quickly.

Citrus Dressing:

1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 cup lemon juice
1/2 cup orange juice
3 cloves garlic, minced
2 Tablespoons minced red onion
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Combine all ingredients and whisk to combine. Refrigerate until needed. This recipe makes more than what's needed for the salad, but keeps well and can be used on any salad.

Grilled Chicken, Red Pepper and Melon Salad (Serves 2)

2 boneless, skinless chicken breast halves
1/2 cup Citrus dressing (recipe above)
1 sweet red bell pepper, seeded and quartered
1/2 cantaloupe melon, seeded, peeled and thinly sliced, then cut into chunks
1 avocado, peeled, seeded and cut into chunks
1/4 cup basil, chopped
2 -3 cups shredded romaine lettuce

Place the chicken breasts and red pepper quarters in a flat dish and pour over the Citrus Dressing. Let marinate for 20 minutes or up to 2 hours.
Discard marinade and grill chicken and red pepper over medium high heat until pepper is softened and lightly charred, and chicken is no longer pink inside. The red pepper will take about 6 minutes, longer for the chicken. Cut chicken and red pepper into bite-sized chunks.

To serve, pile lettuce on individual plates and top with melon, avocado chunks, chicken and red pepper. Drizzle dressing over top. Sprinkle with basil.

Broccoli Salad

I find that a lot of broccoli salads are so sweet they taste more like a crunchy green dessert. This one has a hint of sweetness from the cranberries, apples and apricots, but the dressing itself is a bit tangy and not too heavy.

6 cups bite-sized broccoli pieces (Use the stems, too. Peel them, and cut them into one-inch chunks, then slice or chop them to bite-size)
1 apple, cored and diced
1 sweet red pepper, seeded and diced
1/4 cup diced red onion
1/4 cup dried cranberries
1/4 cup diced dried apricots
1/4 cup slivered almonds
1/4 cup roasted sunflower seeds

Combine the above ingredients in a large bowl.

Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon honey
1 Tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk together the dressing ingredients, then combine with the salad. This keeps for a few days in the fridge and I like it with a slice of fresh bread for lunch.

Chicken Avocado Salad with Roasted Tomato Vinaigrette

Now that spring is flirting with summer it's time for salad dinners. The real start of this salad is the roasted tomato and roasted garlic vinaigrette. It's thick and flavourful, more of a condiment than an actual dressing. And any leftovers are wonderful as a topping for crostini, or dipping pita bread, or any salad. It can be done ahead of time. I like it served at room temperature, so if you do make it ahead and store it in the refrigerator, take it out about 30 minutes before you want to serve it.

Roasted Tomato/Roasted Garlic Vinaigrette

3 Roma tomatoes, quartered (cut out the stems)
1/2 medium onion, coarsely chopped
2-3 T. Olive oil
salt and pepper
1 T. fresh thyme leaves (or 1 tsp dried)

Place the tomatoes and onions in a glass baking dish. Pour over the olive oil and generously salt and pepper it. Sprinkle on the thyme leaves. With your hands toss everything together gently.

1 head garlic
olive oil

Cut the top off the head of garlic to expose the tops of the cloves. Place on a small piece of aluminum foil. Drizzle 1-2 teaspoons of olive oil on top. Bring up the foil to enclose tightly.

Place the glass baking pan with the tomatoes and the sealed garlic head in a 400 degree oven for 45 - 60 minutes. The tomatoes and onions should be beginning to caramelize around the edges. This is good and makes for wonderful flavour.

Let cool.

Unwrap the garlic head and squeeze the cloves into a blender. They are sticky, but oh, so good. Add the tomatoes and all their juices, scraping the bits of caramelization from the pan into the blender. Add

3 Tablespoons red wine vinegar
1 Tablespoon olive oil

Blend until smooth. Taste and adjust seasonings as desired.

Serve over a salad of lettuce, grilled chicken and sliced avocado. Yum!

Blue Cheese Coleslaw

I like eating coleslaw. But I hate making it. Bits of cabbage fly everywhere, whether I use the food processor or chop it by hand. So I don't make it very often. This is a yummy version, full of lots of good things. If you don't like blue cheese, you could leave it out, or add some feta.

Blue Cheese Coleslaw

1 small Savoy cabbage, shredded
½ sweet red bell pepper, diced
1 stalk celery, finely chopped
¼ cup blue cheese, crumbled
1 cup seedless red grapes, halved
¼ cup sunflower seeds
¼ cup toasted chopped almonds

Dressing

2/3 cup mayonnaise
½ cup sour cream
¼ cup white wine vinegar
2 teaspoons sugar
½ teaspoon salt
1 teaspoon freshly ground black pepper

Mix the dressing ingredients, then combine it with the other ingredients. Let sit for an hour or so in the fridge to let everything meld together.

Red Cabbage Coleslaw

This is not a sweet coleslaw, although letting the salad sit in the refrigerator for a few hours lets the sweetness of the cranberries and raisins permeate throughout. This is a simple salad that reminds me of the wonderful salads we enjoyed in the Bavarian region of Germany. Lots of flavour with simple ingredients.

Red Cabbage Coleslaw

1 large carrot, peeled and shredded
1/2 small to medium head of red cabbage, shredded
1/3 cup of raisins
1/3 cup of cranberries
2 Tablespoons lemon juice
2 Tablespoons olive oil
salt and freshly ground black pepper to taste

Combine all ingredients in a medium to large bowl, toss thoroughly to combine. A handful of roasted sunflower seeds would be a nice addition just prior to serving.

Roasted Tomato & Shrimp Salad, Sunshine Dessert

Tomatoes and green beans are what's most plentiful in my garden these days. I've been roasting tomatoes and freezing them, but last night used some in this delicious salad. It's based on a recipe I picked up at our local market, but I seriously changed it. I created the dressing on my own, and added shrimp to the top for a wonderful late summer dinner.

We don't have the level of cable that gives us Food TV - so sad. However, I get Foodtv.ca's newsletters and this week, they gave links to some online shows. Yeah! I watched Laura Calder with French Food at Home and was inspired to adapt what I had on hand to her recipe for summer fruit. The program was called Mediterranean Sun and there are a number of recipes from it that I scribbled down to try. This one, fresh summer peaches and prune plums drizzled with an orange flavoured honey syrup and sprinkled with pistachios was the perfect end to our late summer dinner.

Roasted Tomato, Green Bean and Shrimp Salad

8 roasted tomato halves (see recipe here)
green beans, trimmed and cut into 1-1/2 inch lengths (or leave them long)
shrimp (I used one package of frozen raw shrimp - about 30 medium shrimp)
2-3 large cloves of garlic, minced
1 T olive oil
salad greens
Dressing (recipe follows)

The roasted tomatoes should be warm or at least at room temperature. Simmer the green beans for about 3 minutes in a small saucepan. Drain and plunge into an icewater bath to stop the cooking. Mix the beans with about half of the dressing (depending on how many people you are feeding, and how many beans you have, you may need the entire amount.) Keep at room temperature. Peel the shrimp (unless already done for you.) Heat the oil in a skillet over medium high heat and quickly add the garlic and shrimp, stirring for about 2-3 minutes until the shrimp are nicely pink. Don't overcook them.

Pile salad greens onto plates, arrange four roasted tomato halves on one side, a mound of dressed green beans on the other and the hot shrimp on top.

Dressing Recipe:

1 clove garlic, minced
1 tsp orange zest
1 tsp old style mustard, or Dijon mustard
juice of 1 orange (1/4 - 1/3 cup)
2 tsp balsamic vinegar
freshly ground pepper and salt to taste
1/4 - 1/3 cup olive oil

Whisk all ingredients together.


Sunshine Fruit Dessert

Peaches, one per person
Prune Plums, two to three per person (or use apricots as Laura Calder did in her program)
1 Tablespoon toasted pistachio nuts per person
Honey syrup to drizzle on top (recipe follows)

Peel the peaches (immerse them in boiling water for 30-60 seconds, slip them into an icewater bath and the skin will slip off easily.) Cut them in half, take out the pit and slice them into wedges. Arrange on a plate. Wash the prune plums, cut in half, pit and arrange on top of the peaches. Drizzle each plate with 1-2 Tablespoons honey syrup and sprinkle with pistachio nuts. Laura recommended a bit of crème fraîche on the side, but I didn't have any and it was delicious without.

Honey Syrup

2 T white sugar
2 T honey
1/2 cup water

Simmer until sugar is dissolved, 1 -2 minutes. Add 1 teaspoon grated orange rind. Let cool. (Note: Laura's recipe suggested orange flower water, just a few drops, instead of the orange zest. Again, I used what I had on hand.)

Blueberry Nectarine Salad

We returned home last night after a 2 week trip away visiting family and friends. We had a wonderful time, but I missed cooking! Tonight for dinner I concocted this salad with market fresh fruit - some of the bounty of late summer. It's sweet, but with a tang due to the lime juice and a bit of bite from the freshly grated ginger. Very refreshing. And the amounts depend on what you've got on hand - nothing too exact.

Blueberry Nectarine Salad

1 1/2 cups fresh blueberries
2 nectarines, pitted and cut into chunks
1/2 cup feta cheese, cubed
lettuce to line the plate

Dressing

3 Tablespoons fresh lime juice (a bit of the rind grated in would be good, too)
1 1/2 Tablespoons liquid honey
1 - 2 teaspoons finely grated ginger
3 Tablespoons olive oil
1 - 2 Tablespoons fresh basil, finely sliced
salt and pepper to taste

Whisk all the dressing ingredients together and combine them gently with the blueberries, nectarines and feta cheese. You might not need all of the dressing. Line four salad plates with lettuce and pile the dressed fruit mixture on top.

Quinoa Vegetable Salad

I first tasted quinoa (pronounced "keen-wa") when I lived in Ecuador. It's one of the ancient grains cultivated by the Inca people of the Andes Highlands for over 5000 years. The UN has classified quinoa as a "super-crop." It contains more protein than any other grain. Its relatives are not other cereals, but spinach, beets, and Swiss chard. I've heard that it's related to pigweed as well. We call it a grain because of the way it's cooked and used.

I made this salad this past weekend. My husband wasn't thrilled with it, but my daughters were, and our Spanish houseguest enjoyed it. It's fresh and crunchy, similar to tabbouleh salad.

Quinoa Vegetable Salad

1 1/2 cups quinoa
3 cups water
1 tsp salt
1 Tablespoon olive oil

Combine the quinoa, water, salt and oil in a medium-large saucepan. Bring to a boil, then cover and simmer for about 15 minutes. Most of the water will have been absorbed. I like to spread out the quinoa on a baking tray to cool quickly, but that's optional. Cool it one way or another.

1/2 cup chopped parsley
1/4 cup chopped fresh mint leaves
2 medium Roma tomatoes, diced
1/2 medium English cucumber, chopped
3 Tablespoons green onion, thinly sliced
4 cloves garlic, minced
3 Tablespoons olive oil
1/4 cup lemon juice
salt and pepper to taste

Mix all of the above with the quinoa. This can be served at room temperature or chilled. Other additions might include chopped black olives, or sweet red peppers.

Watermelon, Feta, Shrimp Salad

I made this a couple of weeks ago - had a craving for sweet watermelon. The combination of flavours might seem odd, but they work really well together - salty feta with the sweet watermelon. The grilled shrimp is optional but since this was our main course, I added some. I suppose you could add grilled chicken as another option.

Step One:
1 pound large shrimp, deveined (peeled or unpeeled - I like peeling them as I eat them)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat grill or grill pan to medium-high. Toss shrimp with olive oil. Stir in salt and pepper. Cook shrimp about 2 minutes per side or until just cooked through. Transfer to a plate to cool.

Step Two: the Dressing
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 small red onion, thinly sliced
1/4 cup sliced fresh mint, divided
1 T olive oil
1/2 teaspoon salt
freshly ground black pepper to taste

Whisk together the lime juice and honey, salt and pepper. Whisk in the olive oil. Pour over the red onion and 2 T of the mint. Toss gently to combine.

Step Three: Putting it all together

4 cups arugula (or mixed greens)
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese

To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

Add some french bread, toasted with herbs to round out this simple and delicious meal - perfect for a hot summer night.