Labor Day "Pasta" Salad with Sausage and Halloumi

I dropped off my boyfriend at the airport for a business trip and prepped for a small family barbecue celebrating Labor Day. My assignments were easy - some type of hors d'oeuvres and a side. The starter is easy - a triple creme brie, hard salami, crackers and roasted and marcona almonds.

For the side, I did a take on a "pasta" salad with a mix of seeds/grains from Trader Joe's called Harvest Grains Blend with Israeli couscous, red and green orzo, split dried garbanzo beans, and red quinoa. I tossed that with some chopped sweet red peppers, sliced chicken sausage and a tangy vinaigrette - plus the salty and fantastic Halloumi cheese. Delicious and it made TONS so plenty for lunch tomorrow and to send home with my little brother John who is often broke, in college and perpetually starving.

Happy Labor Day all - hope it was a relaxing weekend!

Harvest Grains "Pasta" Salad:
(serves 8-10 as a side dish)

1 bag Trader Joe's Harvest Grains (or use orzo or other pasta)
3.5 c chicken or beef broth
4 large links chicken or turkey sausage
1-2 sweet red peppers, chopped
1 block Halloumi cheese, cubed (approx 4-6 oz)
.5 c chives, snipped
1 tbs Djion mustard
1/4 c red wine vinegar
1 tsp salt
1 tsp ground black pepper
1/2 c Extra Virgin Olive Oil (or as needed)

Directions:
Bring broth to a boil. Add grain mix and bring to boil, reduce to simmer, cover and let stand 10 minutes (or less if using pasta). Meanwhile, saute sausage in a bit of olive oil until golden brown and cooked through. Let cool, then slice into half moon pieces.

Meanwhile, chop peppers, Halloumi and chives.

Mix chives, mustard, salt, pepper and red wine vinegar in a deep bowl. Whisk in oil until desired consistency or amount of oil. I used just 1/4 cup.

Once grain mix is done, toss and cool in a large bowl. Once room temperature, toss with dressing, then peppers and sausage. Top with cheese and a bit of reserved chives for garnish. Chill if not serving immediately. Serve at room temperature. Toss well just before serving,

LG's Classic Caesar Salad

Served table side at LG's, a classic old-school steakhouse in Palm Springs, Calif., this Caesar is great. They hand out little recipe cards when you dine and for years the LG's Classic Caesar Salad recipe lurked in my recipe pile.

I have made it (finally) several times, and it's as great at home as it is at the restaurant. Now it's my classic Caesar.

Today I served it for an afternoon snack with wine - maybe a modern day high tea? - for my best friend Melanie and it was perfect for conversation and light eating.

LG's Classic Caesar Salad:
(serves 2)
2 heads romaine, chopped roughly, tough core and dark green ends removed
2 anchovies
1 tbs fresh garlic, minced finely
1 tbs Dijon mustard
1/2 tbs Worcestershire sauce
1 raw egg yolk*
1/2 extra virgin olive oil
1 tsp lemon juice
2 tbs red wine vinegar
4 tbs freshly grated Parmesan
Fresh ground black pepper
(croutons options, I'm not a crouton girl)

Directions:
Blend anchovy and garlic together, add mustard and Worcestershire sauce. Add egg yolk and stir. Slowly drizzle olive oil until emulsified. Add lemon juice, red wine vinegar and cheese. Toss romaine lettuce in dressing, add pepper and additional cheese. Serve on chilled plates with chilled forks.


* you can coddle the egg to make it less raw (cook in boiling water in shell until still soft but heated), although that may still not reduce any risk of salmonellla or other unpleaseant things. If you have a weakened immune system or are very young or old, avoid raw eggs and use a bottle dressing or another recipe. Be safe!!

Seared Ahi Tuna with Asian Cabbage Slaw

Most Friday nights, I have a relaxation ritual. I draw a deep bath, pour myself some wine and soak for nearly an hour while I listen to the archives of my favorite radio show, The Splendid Table, on NPR.

Last week I happened to catch a show where Natalie MacLean, a Canadian wine expert and award-winning author, was being interviewed about the little-known historical facts of champagne making. She was so lively, engaging and the antithesis of a wine snob that I had to check out her Web site and sign up for her free newsletter.

That resulted in some back and forth emails and now I almost dare to call her an e-friend. A friend with great wine knowledge!

So anyway, back to cooking, she has a wine and food matching tool on her site that I adore. For today's ahi recipe, I searched for sushi, tuna, seared tuna and came up with several great recommendations for red or white wine. But the heat dictated, and I went with a Sauvignon Blanc.

Nat - thank you! I might have gone with a lighter white wine, but the Sauvignon Blanc was perfect. It held it's own against the Asian flavors of the slaw and the spice of the ahi crust. Delicious!

Seared Ahi with Asian Cabbage Slaw:
(serves 2)

1/2 lb piece of fresh ahi tuna (from a reputable place)
Sea salt and fresh ground black pepper
Cayenne pepper to taste
Paprika
Toasted Sesame Seeds
Vegetable oil for searing

Asian Slaw:
1/2 small head cabbage, shredded
2 large carrots, shredded
1 thai chili or serrano chili, deveined and de-seeded, chopped finely
1/2 c cilantro, roughly chopped
1/4 c rice vinegar
1 tbs soy sauce
1 tbs lemon juice or fresh citrus juice (I used pink grapefruit)
1 tsp fish sauce
1 tsp brown sugar
1/4 tsp sesame oil

Directions:
Mix all slaw ingredients, let stand at room temperature for 15-20 minutes. (can be made ahead and stored in the refrigerator) Meanwhile, mix all dry ingredients for tuna crust. Press all sides of tune into dry mixture, let stand for 10-15 minutes to allow tuna to come to room temperature.

Heat a saute pan over medium to high heat. I recommend using vegetable oil here to avoid burning. Sear tuna for 15-30 seconds on all sides - don't burn, you just want a sear.

Remove tuna from pan, slice thinly and layer over slaw. Serve immediately, or chill whole and slice before serving, preferably letting slices come to room temperature before serving.

Orzo Pasta Salad

In celebration of Memorial Day, most of us are having or attending a barbecue or a party and enjoying extra time off work. But hopefully in the middle of the grilling, beer drinking and fun, we remember with solemnness the men and women who gave their life so we can enjoy the kind of existence we have today in America.

I, for one, take for granted sometimes how many freedoms and securities I have that allow me to focus my energies on things like BBQ menu planning and new cocktails to create.

This salad was one of our menu items for our Memorial Day barbecue - it comes from my friend Sarah, who got it from The Sonoran Grill cookbook from Mad Coyote Joe. It's an amazing recipe! Slightly sweet, but it has a bit of a bite from the peppers.

The best thing is that it's best made the day before (easy) and is best at room temperature (even easier) and with no dairy or meat, it is not likely to ever cause the dreaded mayo-based salad issues. Plus, orzo (rice-shaped pasta) is so fun and different.

Ensalada de Orzo Diablo:
(serves 8 to 10 as a side)
3 c uncooked orzo pasta
1 each yellow, red and green bell peppers, chopped
1 jalapeno chili, de-seeded and de-veined to reduce heat, chopped
1 Serrano chili, de-seeded and de-veined to reduce heat, chopped
1/2 c golden raisins
1/2 c dried cranberries
1/2 c chopped flat-leaf parsley
1 small red onion, chopped
Salt and Pepper to taste

Vinaigrette:
1/3 c red wine vinegar
1/2 c chopped cilantro
2 tsp Dijon mustard
2 tbs brown sugar
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
2/3 c olive oil

Directions:
Boil heavily salted water to cook orzo - don't let it get mushy, remove from water when al dente. Meanwhile, mix all vinaigrette ingredients except oil, then slowly drizzle in oil until an emulsion forms. Toss vinaigrette with pasta, then add remaining ingredients.

Once incorporated, it's best to cover and refrigerate overnight, then let come to room temperature before serving.

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp

I know, I know, everyone knows how obsessed I am with the beach. But please allow me one little memory and I will share one great recipe.

The Montage resort in Laguna Beach, Calif. has a price of admission I am not sure I'll ever be able to pay, but the mere mortal can valet park, or walk in and enjoy lunch on the patio, overlooking a cliff that frames crashing Pacific waves and a serene pool, all for a somewhat affordable price. There, you can eat a salad like this for a mere $23 (at press time), and drink white wine by the glass at a starting price of $12 a stem (from what I recall).

With this view, it's worth it.

While I can't be in Laguna Beach this weekend dining at the Montage, part of me always longs to dine al fresco, overlooking the waves; and so eating this Montage-inspired salad brings me back. For pennies on the dollar.

And Kristin M...this is a lower carb one for you! Enjoy!

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp:
(serves 4)
2 heads romaine lettuce
1 lb raw gulf shrimp, heads removed, deveined and peeled (except for tail)
2 tbs olive oil (as needed)
1 lime
Salt and pepper
1/2 c light sour cream
Whole milk (as needed for consistency)
1-2 tsp Worcestershire sauce
1 clove garlic, mashed into a paste with salt
1 tbs chopped fresh parsley

Directions:
Preheat a grill or grill pan. Toss shrimp with olive oil, juice of one lime, salt and pepper.

Meanwhile, mix sour cream, milk, Worcestershire sauce, parsley, salt and pepper in a bowl for dressing. Adjust for seasoning and consistency. For lettuce, wash and drain romaine heads, then cut off bottom edge of core. Cut each head into quarters and rub with olive oil and dust with salt and pepper.

Grill lettuce quarters and shrimp. For lettuce, you are just looking for a quick char and slight wilt. For shrimp, just until pink and done through. Don't overcook or shrimp can get rubbery. Plate lettuce quarters, top with dressing and shrimp and serve.

Classic Iceberg Wedge Salad with Blue Cheese and Bacon

This is the ever-present steakhouse salad, refreshing and crisp with enough bacon and blue cheese to be delicious, and if that isn't enough, it is the perfect dinner when a hot oven just isn't an option. It's also good (confession here) when you had a large lunch with a friend and can't imagine an entire meal.

Or, of course, it could be a lovely starter or side to a meal.

I kept it classic and simple, but you could add chopped tomato, candied nuts or whatever you would like.

Classic Iceberg Wedge Salad with Blue Cheese and Bacon:
(serves 4 as a starter, 2 as a light meal)
1 head iceberg lettuce, cleaned and outer leaves trimmed
1/2 c (approx) chunky blue cheese dressing (go for something natural here from the dairy case)
Crumbled blue cheese
4 strips premium thick-cut bacon, cooked and crumbled
Sea salt and fresh ground black pepper to taste

Directions:
Cut iceberg into 4 wedges, drizzle dressing over top, top with blue cheese crumbles and bacon, salt and pepper to taste.

Sunomono (Cucumber Salad)

Sunomono is the rice-vinegar based salad that is often a light first course in Japanese cuisine. It usually contains cucumbers, sometimes noodles and can include a variety of other ingredients.

If you haven't tried it, you must. It's fresh and healthy and the perfect light snack.

For best results with sunomono (and with most recipes), use an English/Hothouse/Seedless cucumber. That's the really long one that is wrapped in plastic in the grocery store. It's usually slightly more expensive, but it doesn't have the waxy large seeds, waxy inedible green skin and the watery flesh in the center like the normal cucumbers, rather, the entire cucumber is edible and quite delicious.

Sunomono (Cucumber Salad):
(serves 2)
1 seedless cucumber, peeled and sliced into half circles
2 tbs rice vinegar
1 tsp (approx) sugar
Sprinkle of sea salt
1/8 tsp (approx) soy sauce
Sesame seeds (if desired)

Directions:
Sprinkle cucumber slices with salt, toss to coat and drain in a strainer over the sink. Meanwhile, mix the vinegar, sugar and soy sauce. Return the cucumbers to a bowl and toss with dressing. Sprinkle with sesame seeds if desired.

Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes

This really could be called pantry diving. I am back from Mexico, well-rested, relaxed and not too sunburned, but just couldn't make it to the grocery store. I did, however, feel like a light supper and found a bag of still-fresh baby spinach in my fridge.

With some pantry staples, this is a hearty salad for a side dish or main dish. Add grilled chicken and it certainly could be a meal. Keep the artichoke/sun-dried tomato and dressing mixture separate from the spinach and you can have lunch the next day!

The dressing is Escoffier Restaurant house dressing, which I have written about before. Escoffier is the fine-dining room of the Culinary Institute of America (CIA) in Hyde Park. Local Arizona chef-instructor Anthony Redendo is a graduate of the CIA and taught me how to make this easy dressing in a french cooking class I took last fall.

Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes with Escoffier Restaurant House Dressing:
(serves 2)
4 c baby spinach
1 can or jar whole baby artichoke hearts in water, drained and quartered
1/4 c slivered sun-dried tomatoes
Fresh ground black pepper to taste
Sea salt to taste (if needed)

Escoffier Restaurant House Dressing:
(modified for this recipe)
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs (heaping) balsamic vinegar
1 tbs finely chopped shallot (with some rings retained for garnish)
1 garlic clove, finely chopped
1/3 c (approx) olive oil

Directions:
Mix all salad dressing ingredients together except oil. Slowly drizzle in oil while whisking, until an emulsion forms. Toss with artichoke hearts and sun-dried tomatoes, spoon over spinach greens. Top with salt and pepper, rings of shallots and additional dressing if desired.

Caprese Salad

I am finally back from my Spring Break and boyfriend's 30th birthday-related travels to California (Orange County) and Las Vegas, bookending a busy and stressful week at work. I feel like all I have done is drink and eat (and I do mean DRINK and EAT), so a light, fresh dinner sounded so right.

Also, it is reminiscent of a very late-night dinner in Las Vegas this past weekend at Il Fornaio at New York New York with my boyfriend Brian and Greg, one of his best friends. The dinner was memorable because of the company and the wine, but not necessarily the food. I must say my caprese is much better.

This is a classic Insalata Caprese (according to Wikipedia, Salad in the Style of Capri), easy and fast and tasting of summer and suitable for an appetizer, salad or light dinner.

Classic Insalata Caprese Salad:
(serves 4, can be adjusted for any #)
8 oz fresh mozzarella, sliced into 1/4-1/2 inch slices
4 whole fresh Roma tomatoes, sliced into 1/4-1/2 inch slices
12-16 whole fresh basil leaves (or as needed)
4-6 additional fresh basil leaves for garnish
Premium extra virgin olive oil
1/2 c balsamic vinegar
Sea salt and fresh ground pepper to taste

Directions:
Reduce vinegar by half over high heat. Set aside to cool.

Cut extra basil leaves into thin ribbons (chiffonade) for garnish. Set aside.

Meanwhile, layer sliced tomatoes, slices mozzarella and basil leaves. Season all layers with salt and pepper to taste. Drizzle with olive oil and reduced balsamic. Top with basil chiffonade for garnish. Serve.

Fragrant Cous Cous Salad

Fragrant Cous Cous Salad:
(serves 4)
2 cups cous cous
2 cups water
1 shallot, chopped
2 cloves garlic, chopped
1 green onion, sliced thinly, white and green parts
½ c dried cranberries or white raisins
2 whole star anise
4 whole cloves
1 cinnamon stick
1 tsp ground cumin
Salt to taste
Olive oil

Directions:
Heat olive oil in a sauté pan, add shallot and garlic and cook until slightly softened, add star anise, cloves, cinnamon, cumin and salt and pepper. Add water and bring to a boil. Simmer for a few minutes to ensure water is infused with flavors.

Strain water into a medium saucepan. Bring back up to a boil, add cous cous and stir, remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and add green onion and cranberry. Adjust salt to taste. Can be served warm or at room temperature.

Mixed Greens with Gorgonzola, Pears & Sweet-Spicy Pecans

Simple but with complex flavors, this salad is easy to put together but looks elegant. I serve it with a raspberry-walnut vinaigrette.

Mixed Green Salad with Gorgonzola, Pears and Sweet-Spicy Pecans:
(serves 4)
1 bag pre-washed mixed greens (or your preference)
Gorgonzola, chopped or crumbled into small cubes
Sweet-Spicy Pecans
Anjou pears, thinly sliced
Salt and Pepper to taste
Salad dressing

Directions:
Fan out pear slices around the plate, mound greens in the center. Top with Gorgonzola, pecans and season with salt and pepper. Dress lightly and serve.

Curry Chicken Salad with Fresh Herbs & Black Grapes

Don't we all struggle with making an appetizing lunch that we will actually eat? I know my coworkers and friends and I are not alone in having a bulging fridge with ever-increasingly funky leftovers and yet we continually make a mad dash to go out to lunch nearly every day.

So, to be figure and budget friendly, here is a recipe for something that I actually can't wait to eat for lunch. Sweet and a little spicy, serve in a sandwich, over greens, in a pita, wrap or with crackers.

Curried Chicken Salad with Fresh Herbs & Black Grapes:
(recipes serves 4, can be adjusted easily)
1 cup shredded skinless chicken breast (poached, roasted or whatever)
1/2 cup quartered black seedless grapes
1/4 cup chopped green onions
1/4 cup light mayo (or as needed for desired consistency)
1 tsp dijon mustard (or as needed for taste)
2 tbs chopped fresh parsley
1 tbs curry powder (or to taste)
Salt and fresh ground pepper to taste

Directions:
Add all ingredients to a mixing bowl.

Combine, but don't overmix and crush ingredients. For best flavor, let sit in refrigerator for at least an hour or overnight.

Spinach - Didn't Need You Anyway

I am still sad there is no spinach - who would have thought I would miss it so much? The good news is that the farmer's markets and Trader Joe's and other retailers are actually getting much more creative in the greens they stock with spinach not being an option, so I am happy for that!

Hence, this salad.

Baby Greens, Almond, Cranberry Salad with Raspberry Walnut Vinaigrette:
Baby mixed greens (arugula, radicchio, frisee, or whatever you can find)
Toasted sliced almonds
Dried cranberries (unsweetened)
Salt and fresh ground black pepper to taste
Raspberry vinaigrette dressing (recommend Newman's if you don't make your own)

Directions:
Assemble, drizzle with dressing, eat!

Grape Tomato Salad

When tomatoes are fresh and especially grape tomatoes, this is the easiest and one of the best ways to dress them up. To me, this recipe just tastes like summer.

You could use cherry tomatoes, or sliced larger tomatoes, but the sweetness of grape tomatoes is unmatched. I live in the middle of the dessert and it's summer which means I definitely don't grow my own tomatoes, but Trader Joe's always pulls through with their produce.

Grape Tomato Salad:
1 box grape tomatoes
2 tbs red wine vinegar
1 tsp balsamic vinegar
2 tbs chopped fresh parsley
2 tbs chopped fresh cilantro
2 tbs chopped fresh basil
1 tsp sea salt
1 tsp fresh ground pepper
2 tbs extra virgin olive oil

Directions:
Slice the tomatoes in half, or leave them whole. If you are serving the salad right away, slice them, but if you are going to prepare it ahead of time, leave them whole. Mix all ingredients in a bowl except the tomatoes & olive oil.

Slowly drizzle in the olive, oil, whisking the entire time, to create a vinaigrette. Toss the tomatoes with the vinaigrette and serve.

Strawberry Spinach Salad

Credit must be given to Barbara - thank you very much for welcoming us into your home and sharing your fabulous recipes!!

This salad is amazing and looks beautiful too. Add some roasted or grilled chicken pieces and you can make it into a main meal.

Strawberry Spinach Salad:
(serves 4)
1/2 lb baby spinach
1 pint sliced strawberries
1/2 cup toasted sliced almonds

Dressing:
1/4 c white wine vinegar
2 Tbs sugar
2 Tbs sesame seeds
1 Tbs poppy seeds
1/2 tsp minced onion or shallot
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/2 c olive oil

Directions:
Mix all dressing ingredients except oil. Slowly add oil until thick and creamy. Pour over spinach stawberries and almonds and toss well.