Corn, Rice, Tomato & Arugula Salad

Corn, Rice, Tomato & Arugala Salad

This is a great light salad that is even better the second day, as the flavours have had a chance to meld. If you can find fresh corn, it’s definitely worth it! This recipe will serve 6.

Ingredients:

1 cup rice
4 ears of fresh corn, husked & silks removed (or one 341ml can of corn niblets)
2 cups cherry or grape tomatoes cut in half
1 cup fresh arugula leaves or spinach*
1 fresh jalapeño, seeded and thinly sliced (optional)
1 cup red onion, cut into thin slices (approximately ½ small red onion)

For Dressing:

4 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and Pepper to taste

* Click here to learn how to clean arugula and spinach.

Directions:

Prepare the rice according to package directions and cool. Cook corn in boiling water for 3 minutes. Drain. Let ears cool, and then trim the corn off the cob by cutting closely to the cob in long strips. Carefully lay aside. Combine cooled rice, halved tomatoes, onion, jalapeño and arugula in a serving bowl. Carefully arrange corn strips on top of rice mixture and drizzle the salad dressing over all. Refrigerate at least an hour before serving.

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Tzvoorach (Farmer’s Salad)

Farmer's SaladI personally LOVE this dish and make it quite often for myself. It keeps well in the fridge (as any dairy would), but tends to separate a bit the next day, so make sure you re-mix it before serving. The vegetables listed below are the “classics” but you can definitely switch them up, adding bell peppers or celery. I’ve even seen broccoli and cauliflower thrown in. I suggest keeping the onions though, and they really add a kick to the mix. This recipe will serve 5-6 as a main.

Ingredients:

1 bunch radishes, sliced
1 long English cucumber, diced
1 pint cherry tomatoes, halved
1 bunch green onions, thinly sliced*
½-1 tsp. salt (to taste)
LOTS of freshly ground pepper
8 oz dry pressed or creamed cottage cheese
½ cup sour cream

* Click here to learn how to properly check green onions.

Directions:

In a large bowl, mix together first the cottage cheese and sour cream, with the salt and pepper, so that it has a chance to blend and have the salt and pepper flavour the cheese. Then add each of the chopped vegetables, tossing between each batch to fully incorporate. I suggest adding the tomatoes last so that they don’t bruise and break up too much with repeated mixing. Taste for salt and pepper, and adjust as needed. Serve cold/room temperature.

Russian Carrot Salad – Салат из моркови

Carrot saladIngredients:

8 large carrots, shredded
4 cloves garlic, minced
½ cup finely chopped walnuts (or nut of choice)
½ to ¾ cup mayonnaise
2 tablespoons fresh dill*

Directions:

Stir together the carrots, garlic, walnuts, mayonnaise and dill until evenly blended. Keep refrigerated until ready to serve.

* Click here to learn how to check dill.

Eggplant Salad – Баклажан Салат

Russian Eggplant SaladIngredients:

1 eggplant, peeled and sliced into 4″ strips
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 tomato, sliced into strips
1 onion, sliced thinly
¾ teaspoon white sugar
½ teaspoon salt
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon water

Directions:

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Russian Beet and Potato Salad – Свекла и Картофельный салат

Beet and Potato SaladIngredients:

2 beets, peeled and diced
4 small potatoes, peeled and diced
2 small carrots, peeled and diced
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons white wine vinegar
salt to taste
3 green onions, chopped

Directions:

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, and place in a large bowl.

Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Jicama Slaw

Jicama SlawFor those of you not familiar with jicama, you don’t know what you’re missing! Jicama, (HEE-kah-ma) also known as Mexican Yam or Mexican Turnip is the name of a native Mexican vine that has an edible tuberous root. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. You can find it year-round in the produce section of many supermarkets and Latin American markets. Select firm, dry jicama roots. Skin should not appear shrivelled, bruised, or blemished.

Ingredients:

1 large jicama, peeled and finely shredded
½ napa cabbage, finely shredded*
2 carrots, shredded
½ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
½ cup canola oil
Salt and freshly ground black pepper
¼ cup finely chopped cilantro leaves*

Directions:

Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for at least 15 minutes before serving.

* Click here to learn how to properly inspect a Napa Cabbage and cilantro.

Salmon Teriyaki on Asian Salad

Salmon & Salad

Ingredients:

Salmon:
8 salmon fillets (2-3 oz. each)
1 bottle teriyaki or honey-garlic sauce (your favourite brand)
1 tablespoon sesame seeds

Salad:
2 packages of chicken flavoured Ramen noodles
1 head of cabbage, shredded (easiest to buy the pre-shredded Bodek cabbage)*
4 green onions, sliced (white and green parts)*
1 purple onion, sliced very thinly
½ cup slivered almonds, toasted
3 tablespoons vinegar
½ cup oil
2 tablespoons sugar
Salt and pepper to taste

Instructions:

Salmon:
Check over your fillets to make sure that no bones have been missed. Remove any if found. If you salmon fillet still has the skin, you can remove it or leave it on, it is just a personal preference. Preheat your oven to 350 degrees. Put your fillets in a baking dish, and pour about ¾ of the bottle of sauce over them. Bake for 15 to 20 minutes (about 10 minutes per inch of thickness of the fillet). Remove the fillets once cooked through, and allow to come to room temperature. They can be served at this point as is or chilled. When serving, sprinkle with some of the sesame seeds over the top of each fillet.

Salad:
In a large bowl, break up by hand the packages of Ramen noodles so that they are not one large clump. Sprinkle over the top the seasoning packets that came with the soups. I find it easiest to use a pre-shredded, pre-cleaned and inspected bag of Bodek cabbage for this recipe, but you can shred the cabbage yourself if you prefer. Add the remaining ingredients and let marinate in the fridge overnight if possible. This salad, if there is any left, always tastes better the second day. Plate a portion of salad on individual plates, and top with a piece of the salmon teriyaki.

* Click here to learn how to properly check cabbage and green onions.

Milanese con Insalata di Pomodoro (Milanese Chicken Cutlets with Tomato Salad)

tomato chicken cutletThis salad is to be served on top of the chicken cutlets, as part of the dish, not as a separate salad/side dish.

Ingredients:

6-8 ripe, juicy tomatoes cut into a small dice
Olive oil
Salt and pepper
Fresh basil leaves, ripped into small pieces*

Directions:

Make the Cotoletta (cutlets) as per the previous recipe (click here).

While the cotoletta is cooking, make your salad by putting your tomato in a mixing bowl with a bit of salt. Allow the tomato to macerate for just a minute or two, then drain out the excess liquid along with most of the seeds. Take the pulp, mix it with the basil leaves and toss with the olive oil. Adjust for seasoning.

Serve the cotoletta, still hot, with the tomato salad spooned over the top, and eat it right away!

Note: If you cannot find ripe large tomatoes, try changing to cherry tomatoes instead; you will need about 2 pints for this recipe.

* click here to learn how to properly clean basil.

Original Style Green Goddess Dressing

Green Goddess DressingGreen goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.

Ingredients:

4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste

Directions:

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.

* Click here to learn how to properly clean fresh parsley, tarragon and chives.

A Greek Chorus of Appetizers

Stacked Greek Salads

Stacked Greek

Ingredients:

4-6 large tomatoes, hothouse, beefsteak or even romas, sliced ¼” thick
8oz. feta cheese, sliced ¼” thick
1 red onion, sliced thin
1 cup olives, green or kalamata, sliced
1-2 english cucumbers, sliced ¼” thick
1 tablespoon dried oregano
½ cup olive oil
¼ cup lemon juice
salt and pepper

Directions:

On individual plates or a large serving platter, arrange 6 slices of tomato, then layer on top cheese, onions, cucumbers, some olives and sprinkle with some oregano and pepper. Then if possible (depending on your stacking skills), create another layer of the ingredients and finish off with a drizzling of olive oil and lemon juice. If needed, you can skewer the stacks with bamboo sticks to help balance everything.

Greek Dip

Greek Mediterranean Dip
Original recipe makes 10 servings

Ingredients:

1 (10 ounce) container red pepper hummus
1 (10 ounce) container of tzatziki
½ cup finely chopped Kalamata olives
½ cup finely chopped artichoke hearts
½ cup diced fresh tomato
¾ cup peeled and diced cucumber
¾ cup crumbled feta cheese
¼ cup finely diced red onion
¼ cup olive oil
1 teaspoon dried oregano

Directions:

This dish is great if you can serve it either in a glass pie dish that is wide and shallow OR a trifle dish that lets you see all the beautiful layers. It’s also really easy in that it’s just a “dump” recipe, where you can add a bunch of pre-made things together to make them look incredible. Start by spreading out the layer of the hummus, then the tzatziki. Then layer on the rest of the vegetables and then top with the cheese and onions. Drizzle over the olive oil and sprinkle on the oregano. Serve with toasted pita chips or tortilla chips and enjoy!

Spanakopita

Spanakopita

Ingredients:

½ cup olive oil, divided
2 large onions, chopped
1 clove garlic, minced
2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 (16 ounce) packages fyllo dough

Directions:

Preheat oven to 350 degrees F (175 degrees C). Heat half of the oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. With a pastry brush, coat a 9″ x 13″ baking pan with some of the remaining oil. Lay a sheet of fyllo dough in the pan, brushing it with olive oil. Lay 4 more sheets of fyllo in the pan, brushing each with oil. Spread half the spinach mixture over the fyllo. Cover this with 3 more sheets of fyllo, brushing oil on each sheet. Spread the rest of the mixture over this and layer 5 more sheets, again brushing each sheet with oil. With a sharp knife, score the pie. Bake for 40 minutes.