Kale and Quinoa Salad

2 cups of raw kale, massaged, and stems removed
1 sweet potato, diced and tossed lightly in oil
1/2 cup quinoa
1/4 cup goat cheese
1/4 cup dried cranberries or craisins
1/2 medium tomato, diced
Toasted walnut pieces
Sliced sweet red onion
Orange infused olive oil 2 TBSP
Apple cider vinegar 2 TBSP
Salt to taste

Roast the sweet potatoes for 25 minutes at 405 degrees. As it cooks, boil the quinoa on the stovetop, and prepare the red onion.  Meanwhile, toast 1/4 cup of walnuts on the stovetop or in a toaster oven, until lightly brown and fragrant.  In a bowl, mix goat cheese, cranberries, tomato, walnuts and sliced red onions.  In a separate jar, mix the oil and vinegar.

Once sweet potatoes have browned, pull them out of the oven, toss with cheese, cranberries, tomatoes, walnuts, and onions.  Drain quinoa and toss with salad.  Dress with oil and vinegar, and salt to taste, if needed.

Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.

Tuna Salad Salad

This refreshing tuna salad is a light meal that I really enjoy.  Please consider using chunk light tuna in order to limit mercury intake.  Here is the EPA website on mercury in fish and the health impacts.  Chunk light.  Okay?  Following the "tuna salad salad" recipe, I will break it down for a fancier "Seared Tuna Salad" variation as well as give my favorite way to hard boil eggs that works every time and peels oh-so-easily.  To be vegetarian friendly, I think this would be quite good with seitan.

Serves about 4 for a nice lunch plate.  You can keep it in the refrigerator 3-5 days provided you keep the tuna salad and lettuce/veggies separate.

EQUIPMENT
Colander
Zester (a microplane is a great tool to own)
Citrus reamer (another great tool; a heavy good-quality tablespoon works perfectly)
Large mixing bowl
Smaller bowl or measuring cup
Tablespoon
Cutting board
Knife

THE TUNA SALAD
zest and juice from one lemon ( ~ 1/4 cup)
equal amount of sherry vinegar (not sherry) or balsamic vinegar
pinch of sea salt
freshly ground black pepper
1 heaping tablespoon dijon mustard
1/4 c extra virgin olive oil
1 14-oz can of garbanzo beans, drained and well-rinsed (or 1 cup seitan, shredded)
2 cans CHUNK LIGHT tuna (read above about mercury)
2 hard boiled eggs, roughly chopped
1/4 c finely minced onion (optional)
1/4 c finely diced celery (optional)

THE SALAD
1 head romaine lettuce, leave separated, rinsed and chopped horizontally into 1" slices
1 red bell pepper, diced
5-8 white button mushrooms, sliced
1 small zucchini, sliced into rounds
1 tomato chopped

RECIPE
Start by zesting your lemon into a large mixing bowl.  Slice the zested lemon in half and juice it into a small bowl or measuring cup.  Remove any seeds that fall into the juice.  I have a little strainer to do this, but you don't need anything special.  Any pulp in the juice is fine.  Once the seeds are removed, pour the juice into your mixing bowl.

By eye, put an amount equal to the lemon juice of sherry vinegar into the bowl (note, NOT cooking sherry -- the grocery typically has them side-by-side, so be careful). Sherry vinegar is quite good and will remind you of balsamic vinegar, just a little lighter.  You can use balsamic in a pinch, but your salad will not be as pretty.  Other vinegars are just not quite as good.  Now, pinch in a teeny bit of sea salt and whisk through.  You can use the spoon if you like.  Use a whisk if you like. Add the dijon mustard and whisk it about until it's completely integrated into the liquid.  Finally, add your olive oil.  whisk thoroughly, top with cracked black pepper (I use a heavy dose for this dressing, so, lightly coat the surface of the dressing and you'll be good) and dump your rinsed and drained garbanzos in the dressing.  It's good for them to soak up a little dressing and absorb the lemony flavor.

Drain the liquid from your tuna to the best degree you can, being careful not to cut yourself.  Add the tuna, chopped eggs, onion and celery to the mixing bowl and combine until everything is lightly coated with dressing.  If the tuna salad is a little too dry, add a splash of vinegar and olive oil until you are satisfied with the wetness.  Set aside and assemble your salad.

Now, mix the salad vegetables together. My favorite salad for Tuna Salad Salad is above.  You can use what you like.  This salad is also good served old-school style in a carved out tomato, or anything that floats your boat.

Finally, plate the salad.  Salad greens with the veggies go first, then a hefty dollop of tuna salad, and finally a sprinkle of the vinegar you used around the greens just to be certain every thing is delicious.  Top with a little more cracked black pepper if you like and serve.

HARD BOILED EGGS
Put enough cold water in a sauce pan such that the water would cover the eggs by at least an inch and bring the water to a hard boil.  Using tongs or very carefully using a spoon, place cold eggs into the pot.  Take them straight from the fridge to the pot.  Once the pot is back to boil, allow the eggs to cook in a hard boil for 11 minutes.  After that time, immediately douse the eggs in cold water until they are luke-warm to the touch.  They are then ready to be peeled.

Alternatively, I had always used this method of hard-boiling eggs:  Place the eggs in a pot with enough cold water to cover them by an inch.  Bring to a rolling boil.  Once boiling, cover the pot, turn off the heat and allow the eggs to sit for 20 minutes undisturbed.  Then, cool the eggs in cold water.

GRILLED TUNA STEAK SALAD
It is my suggestion to leave the garbanzo, celery and egg out from this version and add a bit of endive to the lettuce mixture.  Instead of using minced onion, thinly sliced red onion would be great.  Artichoke hearts (frozen or packed in water) are nice here, too.  For an extra lemony-zing, marinate your artichoke hearts overnight in a bowl with lemon juice, olive oil, salt and pepper and one lemon sliced paper thin.  You can strain the juice out in the morning and use that as a basis for your marinade/dressing.

Make the dressing and reserve at least half for your salad.  You are going to marinate your fish with the rest, but add about a tablespoon of minced garlic to the marinade. Make a bit more than the recipe above in case you need it.  You could also substitute lime for the lemon, or use a pre-made marinade or even do a yogurt marinade.  Coat the fish in the marinade and refrigerate for at least 1/2 hour.  Grill until the fish is cooked to your preference, but the longer you cook it, the tougher the tuna will be.  Allow the tuna to rest for 10-15 minutes.  Here's a great simple set of tuna cooking instructions from one of my favorites, Ina Garten.

Now,  while the tuna is resting, assemble the salad by tossing the veggies together and adding enough dressing to lightly coat each vegetable.  I typically use very clean hands to do this.  Slice the grilled tuna into 1/4" or smaller strips.  Plate the salad and top with the tuna.  Capers are a wonderful garnish for grilled tuna salad.

ENJOY!

Delicious Mediterranean Salad

This salad is inspired by Olive and Ivy, a fabulous restaurant in Scottsdale, AZ, my favorite vacation spot.

Dressing:
1/3 cup olive oil
Juice of 1 lemon
1 clove garlic, smashed and minced
Dash of salt
Dash of pepper
2 tablespoons fresh oregano, chopped

Salad:
Coarsely chopped mixed greens (2cups)
Coarsely chopped almonds (1/4 cup)
1/3 cup couscous, cooked and cooled
1/2 cup grape tomatoes, split in half
1/2 cucumber, cut into small pieces
1/2 cup feta cheese ( to make it vegan, you can substitute marinated tofu with herb-infused oil)
1 thin sliver of onion, minced and sprinkled on salad

Whisk salad dressing together and let chill in fridge to cool.  Mix salad together, but add couscous  last.  Dress salad and enjoy!

Spicy Quinoa Salad

Spicy Quinoa Salad

Quinoa is by itself a tasty complete protein and should be a staple in anyone's whole-body healthy pantry.  This recipe features quinoa and is a tasty way to get your protein your veggies and have a tasty party in your mouth.  I've adapted the recipe for 2-3 servings.

EQUIPMENT
chef's knife
cutting board
fine-mesh sieve, 4-5 inches in diameter
mixing bowl
silicone spatula
saucepan that the sieve fits over
tea towel or other smooth, clean kitchen towel
timer

QUINOA
1/2 c quinoa (I've used Inca Red, but any color is fine)
2 cloves of garlic, minced (about 1Tbsp)

DRESSING
zest and juice from 1 lime
1 Tbsp cider or red wine vinegar
pinch of salt (no more than 1/8 tsp)
1 rounded tsp Dijon mustard
1/2 tsp honey (optional)
1 tsp chili powder
1/2 tsp cumin
1/8 tsp cayenne ground cayenne pepper
freshly ground black pepper
1-2 Tbsp extra virgin olive oil

VEGGIES
1 c black beans, well-rinsed
1 c chopped tomato
1 c chopped cucumber
1 cup chopped cilantro

RECIPE

First rinse the quinoa well.  Put it in a fine-mesh sieve and put the sieve in a bowl of water.  Add water to about an inch above the quinoa and shake the quinoa around.  The water will become cloudy as it removes a naturally occurring film from the surface of the quinoa. Lift the sieve to drain and repeat until the water is clear.  Bring a saucepan with enough water to cover the quinoa by an inch or two to a boil. While waiting mince about 1 tablespoon of garlic. Once boiling, use a silicon spatula or scraper to put the quinoa into the pot and add the garlic.  Simmer the garlic and quinoa for 10 minutes and then strain it through your mesh sieve. You may need to use your silicon spatula to get all of the wonderful bits out of the pot.

red and white quinoa with minced garlic 

Leave the quinoa in the sieve and place a clean tea towel (folded to a size that just covers and doesn't overhang the sieve much if at at) over the top of the sieve.  Add an inch and a half or so of water back to your sauce pan and place over medium-high heat.  Once the water is boiling, place the sieve over the water, supported by the rim of the pot.  If the pot has a lid, place the lid on top of the sieve to help trap steam.  It's alright if it only fits loosely. Steam the quinoa over a full boil for 10 minutes.

After 10 minutes, remove the quinoa from the heat and allow to cool.

This process for cooking the quinoa makes it light, fluffy and tasty.  I can prepare whatever ingredients I want to add while I'm cooking the quinoa.

While you are boiling your quinoa, make the dressing in a large mixing bowl.  Add together all of the ingredients aside from the olive oil and mix well. The mustard and honey serve as emulsifiers and help hold the dressing together.  Once combined well, add olive oil to taste.  Start with 1Tbsp, taste and add a little more if necessary. You want it a little acidic so that the flavor stands up to all of the ingredients.

Rinse and drain your black beans in a large colander. Shake them off and add to the dressing, allowing the dressing to give them great flavor.  Then chop and add the rest of your vegetables mixing everything carefully ensuring that the dressing covers every bit.

When your quinoa is cooler, add it to the veggies and stir completely.  Enjoy!

OTHER VARIATIONS

Lime-Chili Quinoa loaded with Veggies

Here I've made a lime-chili dressing (additional ingredients are the lime juice, 1-2 T sherry or cider vinegar if needed and 1 T extra virgin olive oil). If it's too dry when everything is mixed together, add splashes in equal amounts of your vinegar and olive oil until everything is just coated.  In this quinoa, I added artichoke hearts (quartered), tomatoes, black beans, edamame, peaches and cilantro. 

Dressing ingredients:

 

pinch of sea salt, 

1 tsp freshly ground black pepper

1 tsp chili powder

1 tsp cumin, ground

1 tbsp dijon mustard

zest  and juice of of 1 lime 

1-2 tbsp cider vinegar

1-2 tbsp olive oil

Green Goddess Quinoa -- I've made a green goddess-type salad with white quinoa and a cilantro vinaigrette and the veggies were celery, scallion, garlic scapes, pea pods, zucchini and edamame beans. I've made it with grilled shrimp and asparagus making the dressing with fresh lemon zest and juice rather than lime (as well as a ton more garlic).  I've also added fruits such as peace and strawberry to my savory dishes.  Let your imagination be free!

Green Goddess Quinoa with Cilantro Vinaigrette

Summer Pasta Salad w/ Fresh Corn, Edamame and Heirloom Tomatoes

Here is a wonderful pasta salad fresh from a summer garden.  This recipe feeds four.

INGREDIENTS

1/2 pound whole wheat pasta
1 cup edamame, shelled (fresh or frozen)
1 cup sweet corn, (fresh or frozen)
1 cup cooked garbanzo beans (if using canned, rinse well)
2 medium or one large heirloom tomato, chopped
1/2 cup red wine or sherry vinaigrette
freshly ground black pepper to taste

Optional:
a handful of fresh chiffonade basil
a sprinkling of shaved asiago cheese

RECIPE
Bring a pot of water to a rolling boil.  Once boiling add a healthy pinch of sea salt to and allow to come to a rolling boil.  The salt is essential as it raises the temperature of the water and allows the whole wheat pasta to cook well.  Add about 1/2 package of your preferred cut pasta.  Follow directions on packaging for cooking.  As the pasta just becomes al dente, add the corn and edamame.  When the water returns to a boil, strain.

While waiting for the pasta to cook, chop your tomato and rinse and drain your garbanzo beans if you are using the canned variety.  I prefer to make my own dressings as I need them and vinaigrette is easy and delicious as they come.  My basic vinaigrette recipe is here.

Put the tomatoes and garbanzos in a large mixing bowl.  Add the cooked vegetables and enough of the dressing just to cover everything.  Gently mix together and add freshly ground black pepper to taste.  This dish is best served at room temperature as the tomato and dressing have time to nicely infuse the pasta with their fabulous flavor.

It may be served immediately while the dish is hot, allowed to cool to room temperature or refrigerated according to your preference.  It is also terrific the next day.  Enjoy!

Mediterranean Grilled Shrimp and Endive Salad

This salad makes a fabulous light dinner for two and can easily be modified for vegetarians.

16 31-40 count shrimp, cleaned and peeled

zest and juice from 1/2 lemon

4 garlic cloves, minced

1 anaheim or ancho chile, finely diced

freshly ground black pepper to taste

2 endives, sliced in 1/4 inch rounds (reserve 4 whole leaves for garnish)
1/2 small fennel bulb, julienned
1/2 red bell pepper, thinly sliced into rounds
1/4 cup garbanzo beans, rinsed
1/4 cup sliced hearts of palm

1.5 oz of feta cheese (about 2T)

2-3T extra virgin olive oil

1T dijon mustard

2-3 T sherry vinegar

freshly ground black pepper to taste

4 whole endive leaves

4T red pepper hummus

Combine the lemon zest, minced garlic, diced pepper and black pepper in a small bowl.  This will be the marinade for your grilled shrimp and you will add a tablespoon full to your salad dressing.  Set aside the lemon juice for deglazing your grill or sautee pan after cooking the shrimp.

Regarding shrimp, I like to purchase frozen raw shrimp.  It can be defrosted in a bowl of cold water within 5-10 minutes (as can any other kind of fish) allowing you to have it on hand for convenient use.  Peel drain, and squeeze water out of the shrimp.  Place in a bowl and lightly cover with extra virgin olive oil.  Toss all but a tablespoon of the lemon-garlic-pepper mixture.  Mix well and set aside. 

Assemble the salad elements and combine well.  

Now make your dressing.  Break down the feta cheese with a fork until it is in fairly small pieces.  Add the olive oil and mash.  Add the dijon mustard, 2 T of the vinegar, and remainder of the lemon-garlic-pepper mixture and mix thoroughly.  Taste the dressing and add more vinegar and freshly ground black pepper if you like. 

Pour just less than what you think is enough dressing over your salad to lightly coat everything.  Use your hands and mix through.  Add small amounts of dressing until everything is just covered.  You do not want to overdress your salad.  Once dressed, plate the salad.

If you have a grill, place the shrimp on skewers and grill until just pink.  When finished cooking, squeeze lemon juice over the top.  Otherwise, bring a grill pan or sautee pan to heat over medium-high heat.  Add a splash of olive oil and your shrimp (using tongs is very helpful here).  Once the shrimp begin to turn pink and sear a bit on the bottom, reduce heat to medium, flip them over and finish cooking until they are just pink throughout.  Remove the shrimp from the pan with your tongs and plate them with the salad. Turn the heat off and while the pan is still very hot, squeeze your lemon over the bits of cooked garlic and pepper (this is called deglazing).  Quickly scrape the lemony bits out of the pan and spoon onto the shrimp.

I like to garnish each plate with two endive leaves containing a spoonful of hummus.  Enjoy!

Simple Summer Salad

It's that time of year when gardens are producing tomatoes, cucumbers and peppers at a prolific rate.  Here's a very simple chilled salad that cools your palette and uses summers very best.

1 cup ripe large heirloom tomato or vining tomatoes, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 cup cucumber, coarsely chopped
about 1/4 cup red wine vinegar
a dash or two extra virgin olive oil (optional)

1 pinch grey sea salt (optional)
freshly ground black pepper, to taste

Chop your veggies and place in a large bowl.  Sprinkle the wine vinegar over the veggies until they are nicely coated.  Add a couple of dashes of extra virgin olive oil, a pinch of sea salt (optional) and black pepper.  Combine thoroughly.  Chill and enjoy.

Broccoli Slaw

A different take on the cruciferous delight.  And, yeah, a food processor will make this dish quick to make...and delish!

INGREDIENTS
Slaw
    stalks of 3-4 heads of broccoli, cut in 1 1/2 - 2 inch lengths
    1 medium or large carrot, cut in 1 1/2 - 2 inch lengths
    1/4 fennel bulb, chopped in 1 1/2 inch cubes (optional)
    1/4 celeriac, chopped in 1 1/2 inch cubes (optional)

Balsamic (or cider) vinaigrette
    1 T Course mustard
    1/3 cup vinegar
    1/4 cup extra virgin olive oil
    1T hot sauce (I use my own recipe, but use what you like)
    pinch of sea salt
    coursely ground black pepper to taste

RECIPE
Clean and peel the broccoli, carrots, fennel and celeriac.  Make the slaw by grating the ingredients.  Use your hand grater, a food processor or even a knife will work.  Mix with your hands until the grated ingredients are combined.

Now make the vinaigrette.  It is really important for this vinaigrette to be pungent in order to taste good with the strong vegetables in the slaw. Wisk the ingredients together in a bowl until nicely emulsified.  Store the salad with a light coat of dressing.

Chopped parsley salad with asparagus and green apple vinaigrette

This is a very refreshing green salad and wonderful as you come out of any type of fasting for health reasons.  Onions have a very high glycemic index, and together with the apples will serve to make a nice, sweet dressing.  You do absolutely need a blender to make the dressing.

THE SALAD
3 cups chopped curly parsley (Italian will work, but curly adds a great texture)
1/4 cup chopped walnuts
1/2 cup granny smith apples, thinly sliced
1/2 cup fennel bulb, thinly sliced
1 cup cooked bulgar wheat or whole wheat couscous (optional)
1 cup chopped, blanched asparagus

THE DRESSING (if you don't use alot of dressing, you may wish to halve this recipe)
3-4 small white onions, peeled and halved
1 granny smith apple, peeled (optional), quartered and cored
zest and juice from 1 lemon
1T poppy seeds
apple cider vinegar
extra virgin olive oil
course sea salt, pepper to taste

Chop your asparagus into 1-1/2 inch pieces.  Fill a bowl with ice water and set aside.  Blanche the asparagus by tossing it into a saucepan filled with water that is at a rolling boil.  As soon as the asparagus turns bright green, strain it from the water and pop it into the ice water.  Assemble the remaining salad ingredients and add the asparagus to the  mixture once it is cool to the touch.  Continue to cool by refrigerating the salad.

To make the dressing place the onions, apple, zest, lemon juice, poppy seeds in your blender.  Add a pinch of sea salt and a few grinds of pepper.  Pour in enough vinegar up to about 1/2 inch from the top of the whole ingredients.  Pulse until combined; blend until nearly smooth.  Once smooth, remove the pour hole from the top of the blender and slowly pour olive oil in until dressing begins to thicken.  Taste for balance and add vinegar and oil until you are pleased with the flavor.   Mix lightly through the salad and enjoy. [I prefer to hand mix dressing into parsley salads so I can make sure the greens are nicely coated and not drenched].  Extra dressing can be refrigerated and used for up to 3 weeks.

Endive & Red Pepper Salad

The bitterness of the endive and sweetness of the red pepper are terrific together.  Tied together with a simple mustard vinaigrette, it's a nice accompaniment for any rice, pasta or legumes as a light dinner.

Ingredients (per person)

1 endive, sliced thin (cut pieces with thick core in half if you like)
1/4 cup thinly sliced red pepper

1 t course mustard or dijon mustard
1T sherry or red wine vinegar
1T olive oil
freshly ground black pepper to taste

Place the sliced endive and pepper on separate salad plates.  Whisk together dressing ingredients and lightly dress salad.  Serve and enjoy.

Fresh Basil Vinaigrette

This dressing is inspired by Cleveland's Souper Market -- a terrific soup kitchen that makes soups and salad  dressings from scratch.  It's very simple and great served with greens, tomatoes olives and shaved cheese.  It's also terrific with a summer tomato-mozzeralla salad. This dressing can also be used on pasta with steamed vegetables, a topping for scallops or any white fish, or dolloped as a pungent topping for white bean soup.

You'll need to pull out your blender for this one.

INGREDIENTS
3 garlic cloves, peeled
1/2 c fresh basil and 1/2 c fresh parsely, firmly packed
~1/2 c extra virgin olive oil
~1/2 c sherry or cider vinegar
1T dijon mustard
pinch of fine sea salt
freshly ground black pepper to taste

RECIPE
Add garlic, basil, and vinegar and mustard to blender.  Pulse until well chopped.  Add a small pinch of salt and black pepper.  Turn blender on and slowly stream olive oil into mixture until desired thickness.  Start with about 1/2 cup and taste.  Balance the oily/tart taste by adding more oil or vinegar sparingly.  Remember, it's a dressing and should have nice strong flavor and be used sparingly!

VARIATIONS
Of course, a great addition is lemon zest and fresh lemon juice replacing some of the vinegar (you knew it wouldn't be my recipe without some citrus sneaking in somewhere).  You can make this dressing with mint or flat leaf parsley.  I would suggest mixing a bit of sage in with the mint to mellow it.  The parsley should definitely include lemon zest and perhaps a bit of green or kalamata olive blended in to the mixture.

Another great addition is to throw 2-3 medium tomatillos (paper removed and quartered) into the blender with the basil.  Adds a great tartness to the dressing.

Corn and Edamame Salsa

This salsa is great with any Mexican style food (I make it in the winter when fresh corn on the cob isn't available).  Leftovers are terrific mixed into scrambled eggs the next day.

INGREDIENTS
1 cup frozen sweet corn
1 cup frozen edamame beans
1/4 cup onion, diced to 1/8 inch pieces
1/4 cup red bell pepper, diced to 1/8 pieces
1/4 cup cabbage, diced to 1/8 pieces
1 jalepeno pepper, finely minced
1 1/2 t chili powder
1 t garlic powder (NOT garlic salt; and not fresh garlic either if you are going to cook it by the method below)
1/2 t dried thyme
zest from 1 lemon
..--..--..--..--..--..--..--
extra virgin olive oil
salt and pepper to taste
..--..--..--..--..--..--..--
juice from 1/2 lemon

RECIPE
Put the frozen veggies in a bowl.  Add the remaining vegetables and lemon zest.  Mix thoroughly.  Coat lightly with olive oil and mix.  Add the spices crunching the time into the veggies, freshly ground pepper and a tiny pinch of salt if you like.  Mix thoroughly, set aside until all of the beans and corn is thawed, allowing the flavors to meld together. A half hour should do.  Longer, even overnight, will not hurt the dish.

Bring a tablespoon or so of extra virgin olive oil to temperature over medium-high heat.  Add the salsa and cook, stirring nearly constantly until the edges of the vegetables begin to brown.  Deglaze with freshly squeezed lemon juice.   Remove from pan as soon as the lemon juice is reduced to avoid burning.

Serve warm or at room temperature.  It's great along side fish tacos, as a filling for quesadillas, or even chilled as a dip with chips.

Clementine Vinaigrette

Use your tired old clementines to make a delicious salad dressing.  It's easy and a great treat for heralding out citrus season in the US.  Get a few 8 or 16 oz ball jars and enjoy this for a few weeks.

CLEMENTINE VINEGAR
about 2 clementines per 8 oz jar, thinly sliced (make sure your knife is VERY sharp to slice wilting clementines)
1 1/2 teaspoons black pepper corns per jar
1 1/2 teaspoons coriander seed
white vinegar (do not use anything else or you will ruin the subtle taste of this vinegar)

Put the sliced clementines, peppercorns and coriander seed in the ball jars.  Cover with white vinegar.   (Two is about the minimum number of clementines you should use for this size jar; you may increase the amount to almost pack the jars if you like).  Let sit for a week and it will be ready to use.

If you have used all of the clementine vinegar, you may refill it with vinegar for full flavor one more time and let it rest for 5-6 days before using.

MAKING THE VINAIGRETTE
To about a quarter cut of extra virgin olive oil, add a teaspoon of dijon mustard and honey.  You may add some minced garlic if you like.  Mix thoroughly with a fork or small wisk.  Strain about 1/4 cup of vinegar into the oil mixture.  Sprinkle with a small pinch of coarse sea salt (I like to use grey salt, but any salt you have on hand will really do).  Mix thoroughly.  Taste for balance and adjust according to your palette.   This dressing is wonderful over a spinach salad and goes very well with goat cheese, too!

Fennel & Berry Salad

Sometimes the season dictates flavors that are beautiful together.  This salad perfectly balances a savory dish such as vegetarian lasagna or anything baked and complex.

INGREDIENTS
1 fennel bulb, halved and thinly sliced
1/8 red onion shaved or very thinly sliced, then chopped
2 clementines, segmented
1/3 cup pomegranate seeds
1 teaspoon poppy seeds

RECIPE
Assemble the ingredients on a bed of sliced fennel.  Top with a sprinkling of poppy seeds.  The salad is also great with dried berries, particularly cranberries or  cherries. I can think of two perfect simple dressings for this:

DRESSINGS
Lemon-Honey
   1-1/2 T lemon juice
   1t cidar vinegar
   1t  local honey

Rice Wine Vinegar - Mirin
   Sprinkle about a tablespoon of each over the salad

Artichoke Salad/Artichoke Lemon Soup

The Salad:

1 lb bag frozen artichoke hearts, halved (you can substitute jarred or canned *in water*)
1 lemon, very thinly sliced
1/4 red onion, very thinly sliced
juice of 1 lemon
1T extra virgin olive oil
pinch grey salt (or sea salt)
freshly ground black pepper

Thaw or drain artichoke hearts.  Halve and place in a large bowl with lemon and onion slices.  Add lemon and olive oil.  Toss and refrigerate overnight.   Add salt and pepper to taste.  Allow to come to room temperature.

--..--..--..--..--..--..--.

Artichoke lemon soup

Place leftovers in a saucepan.  Add thinly sliced garlic (around 3 gloves).  Add vegetable broth -- just enough to cover artichokes and maybe 1/2 inch.  [If you don't have broth, you can make it with 1/2 onion, 1 carrot and 1 stalk of celery, roughly chopped.  Put in sauce pan with a pinch of salt. Sautee in olive oil until soft.  At 3-4 cups of water and simmer for 30 minutes.  Add artichoke salad].

Bring to a boil and simmer for 15 minutes.  Turn off heat and transfer in batches to a blender or food processor.  Pulse until a nice puree.  Be careful -- hot soup expands when you blend it.  Hold a kitchen towel over the lid as you blend.

Serve and top with fresh parsely and/or shaved parmesan cheese.

Basic and Simple Vinaigrette Dressing

This is the very basic. Add the following ingredients to a mixing bowl.

1T dijon mustard (works as an emulsifier to add body to the dressing)
1/4 cup extra virgin olive oil
1/3 cup sherry vinegar (balsamic or red wine vinegar make great dressings, too)
small pinch of course sea salt and pepper to taste
if you prefer a sweeter dressing, 1/2 - 1T honey (an emulsifier)

Wisk the mustard [and honey] until they are are suspended thoroughly in the vinegar. Add the oil and wisk again. Add the salt and wisk. I prefer sea salt and usually use grey salt in this very simple vinaigrette, but what you have on hand will do just fine. Taste the dressing for balance. (Remember that it will have to compliment the salad you prepare and will seem much more strong by itself).

If it's too tart, add a bit more honey and/or olive oil. If it's too sweet, add a bit more vinegar and/or mustard. Once balanced, add pepper to taste.
--..--..--..--..--..--..--..
Other additions you might consider:
   minced garlic
   hot sauce
   horseradish
   fresh lemon or lime juice (replacing some of the vinegar)
   mashed and strained berries
   blood orange juice and ginger
..--..--..--..--..--..--..--
The possibilities are endless...

101 Simple Salads for the Season (thanks NY Times)

http://www.nytimes.com/2009/07/22/dining/22mlist.html?_r=2&hp

Potato Salad, My Style

This potato salad is a non-mayo based version that is loved by my mayonnaise-loving friends.

Dressing

1 cup of plain, non-fat yogurt, strained for 1/2 hour

2 T sweet onion (I use cippolini when I can find them) VERY FINELY minced (or grated or pulped in a food processor and drained)

1 T dijon mustard

1 T honey (your local variety)

1 T extra virgin olive oil

2 T minced fennel fronds
salt and pepper to taste (optional)

Veggies

6-8 medium red potatoes, diced (or those of your choice)

4 hard boiled eggs, sliced (you can omit yolks)

5-6 radishes, thinly sliced

1-2 stalks celery, diced

3 cloves of garlic, minced

Set the yogurt in a coffee filter lined sieve over an empty bowl to drain. Dice the potatoes and boil. Once cooked, drain and place in large bowl. Cool them to room temperature.

While the potatoes are cooling, mix the remaining dressing ingredients together. Make sure you are using very finely minced onion because you just want the sweetness and taste of the onion to be subtle. If you have to mechanically pulp them, be sure to drain excess water off. Once mixed, taste the dressing to ensure it balanced to your liking. If it's too sweet, add mustard; if it's too tart, add a bit of honey and olive oil. You may add salt and pepper to taste.

Once at room temperature (or refrigerator cooled to below room temp), add the remaining salad ingredients in layers. Pour the dressing over the top and mix thoroughly, but gently.  It's best to do with your bare hands, as with most pre-dressed salads.

I love to serve this at room temperature, but it is great cooled.