Roasted Beet Salad with Goat Cheese

Although most people think of roasting root vegetables in the fall, I LOVE a good summer beet salad. And roasted beets are my favorite. Tender, sweet, flavorful. So, once the local beets start popping up in June and July, I turn up the oven (and turn down the AC).

This simple salad brings together all sorts of goodness: the sweetness of the beets, the creaminess of the goat cheese, the peppery arugula, the crunch of the walnuts, and the brightness of the lemon vinaigrette. It actually IS a wonderful summer salad. Start roasting.

Ingredients

• 2 large or 4 medium beets (mix sizes and varieties for additional color and flavor)
• 4 cups arugula, washed and dried
• 1/4 cup walnuts, chopped
• 2 oz. goat cheese, crumbled
• juice of one lemon
• 2-3 tablespoons extra virgin olive oil
• salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Wash and dry beets. Trim the tops and roots with a knife.
3. Lightly drizzle with extra virgin olive oil. Wrap each individual beet in aluminum foil.
4. Place on a baking sheet in the oven and cook, undisturbed, until tender (about 60 to 90 minutes, depending on size).
5. Once cool, peel the beets by simply rubbing the skin off. Thinly slice or cut into chunks.
6. Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant.
7. In a large bowl, combine the arugula, sliced beets, toasted walnuts, and crumbled goat cheese.
8. In a separate, smaller bowl, whisk together the juice of one lemon, one tablespoon of extra virgin olive oil and a pinch of salt and black pepper. Taste to adjust the seasonings.
9. Drizzle the dressing over the salad and toss to coat.

Crudités with Creamy Dill Dipping Sauce

Now that we've finally come out of our tryptophan-induced food comas, let's get into some of these tasty recipes. As family and friends arrive for the big meal, it is always a good idea to have a few things for people to snack on just in case you get behind on your cooking schedule (which is almost always the case in my kitchen). A crudité platter filled with fresh, crispy, sliced vegetables is a lovely addition - especially when accompanied by an addictively good dip.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh dill weed
• 1/2 tablespoon shallots, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon garlic powder
• 1/2 tablespoon beau monde (seasoning salt)

Directions

1. Mix all of the ingredients together in a medium bowl.
2. Cover and refrigerate overnight.
3. Serve with a variety of sliced vegetables.

Sunday Supper - Grilled Chicken and Corn Salad with Cilantro Dressing

After a not-so-brief hiatus, it's back to blogging! I have spent the last week or so traveling and catching up on work, and unfortunately not cooking very much. But, now I'm back with some great recipes and travel finds to share.

Tonight, we are back out in the burbs for a Sunday supper with the in-laws. And taking advantage of the last few weeks of summer with some outdoor grilling.

Corn Salad with Cilantro Dressing

 Ingredients

Marinated Grilled Chicken

• 6 (5-6oz.) boneless, skinless chicken breasts
• 4 egg yolks
• 1 tablespoon creole or whole grain mustard
• 1/4 cup balsamic vinegar
• 1 cup light olive oil
• warm water as needed
• 2 tablespoon Lawry's season salt
• 2 tablespoon garlic powder
• 1 tablespoon white pepper
• 2 tablespoon lemon pepper seasoning
• 2 tablespoon celery salt

Corn Salad with Cilantro Dressing

• 2 bunches fresh cilantro, stemmed
• 3/4 cup olive oil
• 1/3 cup white wine vinegar
• 1 1/2 tablespoons fresh lime juice
• 1/2 jalapeño, chopped
• 1/2 shallot, chopped
• 1/2 teaspoon salt
• 9 ears of fresh corn, husked and cleaned (or 1 lb. bag of frozen corn)
• 1/4 cup corn oil
• 1 small onion, finely chopped
• 1/2 tablespoon fresh ginger, peeled and finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced

Directions

Marinated Grilled Chicken

1. Place the egg yolks, mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
2. Slowly drizzle olive oil into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water.
3. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper, and celery salt until well incorporated.
4. Store covered in refrigerator until needed.
5. Using a pastry brush, coat chicken breasts with marinade. Refrigerate for 30 minutes.
6. Prepare the grill.
7. Cook chicken breasts over direct high heat for 10-12 minutes, turning once during the grilling process.

* This recipe is adapted from Robert St. John's New South Grilling. 

Corn Salad with Cilantro Dressing

1. Combine the cilantro, oil, vinegar, lime juice, jalapeño, shallot, and salt in a food processor and purée. Set aside.
2. Boil corn in a large pot until tender, about 8 minutes. (If using frozen corn, prepared according to package directions.)Allow to cool. Cut the corn off of the cob.
3. Heat corn oil in a large sauté pan. Add onions and cook until translucent, about 10 minutes.
4. Add ginger and bell peppers and sauté for an additional 5 minutes.
5. Add corn and sauté until heated through.
6. Transfer the corn mixture into a large bowl. Add dressing and toss to combine.
7. Cover and refrigerate until ready to serve. Can be made up to a day in advance.

* This recipe is adapted from Ambrosia - The Vicksburg Junior Auxiliary Cookbook.

Arugula with Simple Lemon Vinaigrette

For those days when you are pressed for time and lack creativity, here's a great simple salad that you can throw together. It's perfect as a starter or as a side to basically anything. Or, throw in some grilled chicken or shrimp to make it a meal on its own. In that case, add cherry tomatoes and toasted pine nuts for an extra punch of flavor and texture.

Ingredients

• 4 cups arugula, washed and dried
• 1 clove of garlic, minced
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon lemon zest
• juice of one lemon
• kosher salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a small bowl, whisk together the garlic, olive oil, lemon zest, lemon juice, with a pinch of salt and pepper.
2. Combine the arugula and Parmesan cheese in a larger separate bowl.
3. Toss with enough dressing to coat.

Sweet Corn and Blueberry Salad

My sister-in-law Lydia made this amazing salad for our Sunday afternoon food fest this past weekend. It sounds a like a strange combination, but the sweet corn and tangy blueberries work surprisingly well together. This dish is light and refreshing with a spicy kick from the jalapeño. 

It was a little early for sweet corn, but next month will be perfect for this fresh summer salad.

Ingredients

• 6 ears of sweet corn, husked
• 1 cup fresh blueberries
• 1 cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

1. In large pot, bring salted water to a boil.
2. Add corn and cook, covered, for 5 minutes, or until tender.
3. When cool enough to handle, cut corn from cobs.
4. In a serving bowl, combine the corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
5. Whisk the lime juice, oil, honey, cumin, and salt together in a separate bowl.
6. Add the mixture to salad and toss gently.
7. Cover and refrigerate overnight (up to 24 hours).

     * This recipe is adapted from Better Homes and Gardens.

Endive and Mixed Greens Salad with Goat Cheese, Walnuts and Mandarin Oranges

In an effort to detox after our culinary tour of Austin, I have been snacking on a bunch of fruits and veggies over the last few days. Here's a tasty recipe that brings them both together. The sweet and fruity flavors of the citrus and balsamic vinegar balance out the bitterness of the endive and mixed greens.  

I also love the combinations of textures in this salad -- the crisp endive leaves, juicy orange slices and the creamy goat cheese work together nicely.

Ingredients

• 1 small white Belgian endive
• 1 small red Belgian endive
• 1 cup mixed greens
• 1/4 cup balsamic vinegar
• 1 tablespoons honey
• 1/8 teaspoon salt
• 1/2 cup mandarin orange segments
• 1-2 tablespoons goat cheese, crumbled
• 1 tablespoon walnuts, chopped
• black pepper to taste

Directions

1. Whisk together the balsamic vinegar, honey and salt in a small sauce pan. Simmer on medium hight heat for 5-6 minutes until the mixture thickens. Remove from heat and set aside.
2. Trim the stems off of the endive heads and remove tough outer leaves. Give the leaves a rough chop.
3. Combine the greens, endive leaves, oranges, walnuts and goat cheese in a serving dish. Top with the honey balsamic reduction. Sprinkle with pepper.
4. You can also ditch the greens and stuff the whole endive leaves with the goat cheese, oranges and walnuts. Drizzle with the honey balsamic reduction, top with black pepper, and serve as hors d'oeuvres.

Stuffed Endive Hors d'Oeuvres

Watermelon Slaw

This recipe is a fun twist on the traditional cole slaw. It's a fresh, bright salad that is great for a summer barbecue or fish fry.

Ingredients

Make sure your melons are
nice and firm.

• 4 cups watermelon, cubed
• 1 head cabbage, shredded
• 1 small bunch green onions, julienned

Dressing

• 1/2 cup fresh watermelon juice
• 1 cup fat free or light mayonnaise
• 1/4 cup fresh lime juice
• 1 teaspoon cayenne pepper
• 1 tablespoon salt

Directions

1. In a small mixing bowl, whisk the dressing ingredients until blended.
2. Gently combine all ingredients together in a large serving dish.