Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

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Mushroom and Bacon Salad

Mushroom and Bacon Salad

(From the Kitchen of Once Upon a Plate, by Mari)

Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!

1 pound mushrooms sliced (white or cremini)

3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)

1/3 cup olive oil (increase or reduce amount to your liking)

4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)

1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)

1 teaspoon Worcestershire sauce

Freshly ground black pepper to taste

1 teaspoon Dijon Mustard

1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.)  Don't skip the sweetener, it is needed to mellow the vinaigrette.

10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)

Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette. 

Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.  

Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout  time in refrigerator.)

To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)

Optional Additions 

To sprinkle as a finishing touch over plated mushrooms and onions:

Cubed cooked chicken or beef

Cooked shrimp

Sliced or crumbled hard cooked egg

Cubed or crumbled cheese of your choice (almost any type will work)

Diced ripe tomatoes, or cherry tomatoes

Finely diced red or green bell pepper

A few crushed pink peppercorns

Hope you enjoy! ~ Mari

www.onceuponaplate1.com

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Pea Pod Salad with Radishes, Basil and Ricotta Salata

Pea Pod Salad with Radishes, Basil and Ricotta Salata
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings
This salad is best served shortly before serving so the basil stays bright and pea pods and radishes crisp.


3/4 cup thinly sliced radishes
1 1/4 cups (approximately) fresh pea pods
4 ounces ricotta salata cheese (about 1 cup)
1/3 cup basil leaves, torn (more or less to taste)


Dressing:
1 clove garlic, minced
pinch of kosher salt, or more to taste
1 Tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 Tablespoons extra virgin olive oil
Freshly ground pepper, and coarse salt, to taste.


First make the dressing: Using the flat side of a knife make a  paste of the salt and garlic, place in a small bowl and add balsamic vinegar and lemon juice; stir well to combine thoroughly. Drizzle in the olive oil, whisking or stirring constantly, add salt and pepper to taste.


Toss the pea pods, radish slices together in a large bowl. Just before serving drizzle with the dressing and toss to coat evenly. Sprinkle the ricotta salata and basil leaves over, and toss again gently. Serve right away.

Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

(www.onceuponaplate1.com) 
Makes about 6 servings (recipe can be reduced, or multiplied easily)
Ingredients:
2 to 2 1/2 pounds large red tomatoes

• 3 tablespoons good quality olive oil
• 2 teaspoons dried oregano
• Kosher salt
• freshly ground black pepper
• 1/2 cup pesto, homemade, or your favorite store bought
• 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 

Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

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Warm Bacon Salad Dressing

This is wonderful on fresh spinach salad (or mixed greens salads.)  Because berries are in season right now I added blueberries, blackberries, extra bacon, and also some toasted pumpkin seeds and sliced celery.  You can skip the berries and add hard cooked eggs, (sliced, wedged, or crumbled), sliced scallions,  chopped green or red bell peppers, croutons (and cheese of your choice, sliced, diced or crumbled.)


Warm Bacon Salad Dressing
From the Kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1,com
(Makes a little over 8 ounces of dressing)


1 1/4 cups pineapple juice
1/2 cup brown sugar
1/3 cup water
3 Tablespoons corn starch
3 Tablespoons apple cider vinegar
1 Tablespoon soy sauce or Tamari 
Freshly ground black pepper ~ a few grinds (optional)
4 to 6 slices bacon (Applewood smoked makes an extra flavorful dressing)


Note:  The dressing is prepared in the same pot/saucepan in which the bacon is fried.


In a medium bowl, combine all ingredients (except  the bacon), stir well to dissolve sugar and cornstarch. Set aside.


Cut bacon slices crosswise into  1/2 to 1-inch pieces, place bacon pieces in a 2 to 3 quart pot/saucepan, turn heat to medium high and cook bacon until medium crisp, stirring occasionally to cook it evenly. (Do not overcook the bacon or it will be tasteless!)  With a slotted spoon, remove bacon to paper towel to drain. When cool enough to handle, chop or crumble into medium size pieces.
  
Pour out all but 1 Tablespoon bacon drippings from pot, add pineapple juice mixture and simmer until thick, stirring frequently.  If dressing is too thick, thin a bit with a little water or more pineapple juice. Stir in bacon pieces to warm through. Taste, and adjust seasonings.  Serve hot or warm over salad.




Enjoy!






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Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette
As shared from the kitchen of Once Upon a Plate by Mari 
(www.onceuponaplate1.com)


Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll.


Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the prosciutto is wide.


Have ready a big bowl of water with plenty of ice cubes in it.


Plunge asparagus spears into a large pot of boiling water for 2 to 3 minutes (until JUST barely tender.)  Immediately remove and place in bowl of iced water.  Leave in ice water for a couple of minutes until spears are cold. Drain well on clean dish towel or paper towels.


Spread each prosciutto slice with about 1 tablespoon of softened cream cheese, leaving 1/2 inch at one of the prosciutto end bare (to help seal the roll.)  Lay 3 asparagus spears crosswise, (at the cream cheese end) on the prepared prosciutto, roll gently but firmly towards the "unfrosted" end. Place seam side down on serving platter, or individual plates.


For the vinaigrette ~ only a tablespoon or less is required to drizzle on each roll.
(Recipe easily doubled or tripled if you are making a large quantity of asparagus rolls):


1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove of garlic, crushed and minced
Salt and pepper to taste
1 tablespoon minced fresh chives (can mix in with the vinaigrette, or reserve and sprinkle as garnish.)


Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper.


Enjoy!




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Ginger Beef or Chicken Patties with Lime Noodle Salad

Ginger Beef or Chicken Patties with Lime Noodle Salad
As shared from the Kitchen of Mari's Once Upon a Plate

Yields 2 very generous meal size servings

Ingredients:

4 ounces thin rice "cellophane" noodles* (for alternatives see note below)

Veggies:
Fresh mint leaves, and/or cilantro leaves, a few or up to 1/2 cup
Handful snow peas, sliced and blanched
Handful cherry tomatoes, halved
One or all of the following:
2 or 3 thinly sliced scallions (green onions) (plus extra for patties, see below)
1/2 small red onion, thinly sliced
1/2 red or other color bell pepper, thinly sliced


For the Gingered Meat Patties:

8 to 10 ounces ground meat: (one of the following: beef, buffalo, chicken, turkey or pork)
¼ cup Chinese oyster sauce, Use Lee Kum Kee Premium Oyster Sauce if at all possible
1 tablespoon finely grated fresh ginger
2 green onions (scallions) finely chopped 1 or 2 cloves garlic minced

Optional (for more flavorful patties):
3 teaspoons very dry sherry (not cooking sherry)
1 or 2 teaspoons soy sauce

For frying the patties:
1 tablespoon  vegetable oil


Dressing:

2 tablespoons fish sauce (May omit and use 1 tablespoon water mixed with 1 tablespoon dark soy sauce, instead.)
2 ½ to 3 tablespoons lime juice
1 ½ tablespoon sugar (more if you like) 
Optional If you like it spicy: Add a few drops or more of your favorite hot sauce (such as Sambal Oelek, or Sriracha, etc.)

 Method:
If using rice noodles: Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.
If using traditional egg pasta noodles:  Cook until al dente (don't overcook), drain and run under cold water until chilled. Set aside.


Chop half the mint and/or cilantro leaves, and two finely chopped scallions, place in a bowl with the ground meat, oyster sauce and ginger (and sherry and soy sauce if using.) Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the ground meat mixture into small patties and cook for 2–3 minutes each side or until cooked through. (I make the patties about the size of a half-dollar, or just a bit larger.)


Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint and/or cilantro leaves and toss to combine. Combine the fish sauce, lime juice, sugar (plus hot sauce if using) and stir well to dissolve sugar; pour over the noodles. .Add the patties to the salad to serve.


* Alternately:  Use angel hair pasta or very thin spaghetti (cooked until al dente), and rinsed with cold water until chilled.  I usually use Barilla brand whole grain very "Thin Spaghetti".

Note about the oyster sauce: Of all the brands I've tried  Lee Kum Kee brand is by far the best. And don't worry if you detest oysters ~ this really doesn't taste like oysters at all, it just adds a deeply rich savory and slightly sweet balance to the meat.


Recipe loosely inspired from a Donna Hay recipe

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Fresh Tomato Salad filled with Vegetables (& Julia Child's Basic Vinaigrette)

Fresh Tomato Salad filled with Vegetables
(with Julia Child's Basic Vinaigrette)
As shared from the kitchen of Once Upon a Plate

4 whole, fresh tomatoes, top one-quarter of each tomato sliced off of each. Tomatoes hollowed out (melon ball tool, or sharp-tipped spoon works well) Leave fleshy wall of tomato intact.

Vegetables of your choice; such as:

Any of the following, finely diced or chopped (cooked or raw)
zucchini
carrots
cucumber
broccoli
sweet red or green peppers
hot peppers/chilies, minced
onion
scallions
olives

Any of the tollowing:

Cooked black beans, kidney beans, garbanzos, etc. (may use canned, rinsed)
Cooked: rice, couscous, barley or other cooked grains, small pasta such as orzo, etc.

Optional: Fresh herbs of your choice, finely chopped

In a bowl toss vegetables with a few tablespoons (or more) of the vinaigrette, scoop vegetable filling into hollowed out tomatoes.  Place tomatoes on tender lettuce leaves if desired and serve. Pass additional vinaigrette at the table. 

Julia Child's Basic Vinaigrette
Ingredients:


1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper


Instructions:


Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.


Yield: About 2/3 cup, serving 6 to 8

Enjoy!

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Spinach Salad with Roasted Butternut Squash, Bacon, Walnuts and Maple Vinaigrette

Spinach with Roasted Butternut Squash, Bacon, Walnuts
and Maple Vinaigrette
As Shared from the Kitchen of Once Upon a Plate

Notes: You can adjust the amount of ingredients according to your preference. I just eyeball the amounts. Increase the amount of dressing as needed, it keeps well, refrigerated, for a week or two. The salad is wonderful served while the squash and dressing are still warm, but it is perfectly fine at room temperature, too. Add dressing just before serving.

Ingredients for the Salad

Fresh, washed baby spinach leaves, stems removed. (Preferably organic spinach)
Butternut squash, peeled and cut into cubes/dice (about 3/4-inch)
Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained
Handful of walnut pieces or halves, toasted
Olive Oil
Kosher or Sea Salt
Freshly ground black pepper

Vinaigrette (recipe follows)

Preheat oven to 400*(F), with rack in center of oven

Place diced butternut squash on rimmed baking sheet, toss with a tablespoon or two of olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy. Remove from oven and allow to cool slightly.

Arrange spinach leaves on platter or individual plates, sprinkle with roasted butternut squash, crispy bacon and walnut pieces.

Drizzle with Maple Vinaigrette, and offer additional freshly ground black pepper when serving.

Vinaigrette:
Makes about 1/2 cup dressing

1/4 cup Pure Maple Syrup (no substitutes)
1/4 cup Sherry Vinegar (or Apple Cider Vinegar)*
1/2 cup Olive or Grapeseed oil (I use less; adjust to your own taste)
1/4 teaspoon Dijon Mustard
Sea salt and freshly ground black pepper to taste

Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half.

In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste. Don't be stingy with the salt.

Alternately, shake ingredients in a small jar with a tight fitting lid, in the order indicated above. Or, blend in a small food processor or blender.

*Note Apple Cider Vinegar is generally stronger, so adjust amount accordingly.

Enjoy!

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Summer Harvest Salad

Summer Harvest Salad
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.

You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.

This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper

• Tiny fresh mozzarella balls, or a larger fresh mozzarella ball, cut into chunks
• Sweet cherry or pear tomatoes, cut in half if desired
• Perfectly ripe avocado cut into slices or chunks
• As many leaves of fresh basil as desired; left whole or torn into pieces
  
• Fresh baby arugula, baby spinach, or mixed tender salad greens
• Any optional additions as mentioned earlier

2 options for the Herb Dressing:

The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper

Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.

Enjoy!

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Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


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Easy Black Bean and Corn Salad

Black Bean and Corn Salad
As shared from the kitchen of Once Upon a Plate
4 generous servings

1 can (14 ounces) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, finely chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, such as Tabasco. (I use a little less)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

* My additions (optional): Cubed, ripe avocado and chopped cilantro stirred in right before serving.

Method:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Rachael says: "The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!"

Recipe adapted from Rachael Ray.

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Caramelized Pear Salad with Walnuts and Brie

Caramelized Pear Salad with Walnuts and Brie

4 servings

Ingredients:

3-4 tablespoons butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm pears, quartered and cored
1/2 cup walnuts
1 bag (about 5 ounces) arugula leaves, spring or field greens
About 4 to 5 ounces Brie, Camembert, or soft blue cheese, sliced

Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft.

Place the arugula or field greens on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the cheese.

Recipe adapted from Donna Hay

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Green Bean and Bacon Salad

Green Bean and Bacon Salad
4 to 6 servings

Ingredients

• 1 pound slender green beans, stems trimmed
• 1/4 pound thick-cut bacon, cut in 1/4" pieces
• 1 large shallot, finely chopped
• 1/2 cup walnut halves and pieces, toasted
• 1 handful fresh flat-leaf parsley, leaves chopped
• 1 Tablespoon grainy mustard
• 1 Tablespoon hot water
• pinch sugar
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil (I reduce to a scant 1/4 cup)

Method:

Blanch green beans in a large pot of boiling salted water for about 4 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and transfer to a large bowl or platter.

Cook the bacon until crispy. Drain on paper towels, then sprinkle or arrange over the green beans along with walnuts, and parsley.
3.In a jar with a tight-fitting lid, combine shallots, mustard, water, sugar, and lemon juice. Add the oil, put the cap on and shake vigorously to emulsify. Taste for seasonings, adding salt and pepper as desired.

Dress the beans just before serving, tossing well to coat with the dressing.

Recipe adapted from Tyler Florence

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Frico Wafer, Apple, Goat cheese and Arugula Salad

Frico Wafer, Apple, Goat Cheese and Arugula Salad

4 servings

1 cup grated Parmesan cheese

2 red apples, thinly slices

About 3 to 4 ounces arugula leaves (I like baby arugula),

can use spring greens or baby spinach leaves

5 ounces soft goat cheese

Whisk dressing ingredients together and set aside:

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

sea salt

freshly cracked black pepper

Method:

Preheat oven to 350* (F). Place eight portions of grated Parmesan in flattened rounds (about 1 1/2 tablespoons each) on a baking tray lined with non-stick baking paper, or on a silicone baking mat. Bake for 10 minutes or until crispy, set aside to cool.

Divide greens evenly among four plates, arrange apple and goat cheese slices on top.

Drizzle dressing evenly over each portion of salad. Place two frico wafers on each plate.

Serve with additional black pepper if desired.

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Orange Macadamia Salad with Crispy 'Butterflies'

Orange Macadamia Salad with Crispy 'Butterflies'(You could add some grilled or poached sliced chicken if you like.)

The little crispy "butterflies" are optional, I happened to have a few wonton wrappers leftover so used them here. Quickly shaped and fried, they add a whimsical garnish and a crispy crunch. You can just peel and slice the orange(s), but I like to cut the sections into supremes*, eliminating all pith & membrane from the sections.I use bagged, organic baby field or spring mix for the greens in this salad. Baby spinach leave would work very well, too.Be sure to toast the macadamia nuts to bring out the flavor. Toasted almonds (sliced or slivered), hazelnuts, or pecans would also be very good.

Besides the wonton wrapper "Butterflies", as a final garnish I slivered some candied ginger and sprinkled it over the orange segments.

Here are the ingredients for the vinaigrette (and basic proportions.) I rarely measure when I'm cooking, only when I'm baking, so taste as you go along. You may like it sweeter or more tart than I do. :)

Orange Vinaigrette

Orange zestOrange juiceUnseasoned Rice VinegarPure Maple SyrupA little granulated sugar or Splenda (if you want more sweetness)A splash of oil (canola or very mild olive oil)Salt and Pepper (optional)

Before cutting the orange, use a microplane to collect some of the zest and set aside.After cutting th orange into supremes, squeeze the remaining membrane into a medium bowl, collecting the juice. (You can add a little more fresh orange juice if you like.)

For a salad for two I used one large, sweet orange. The juice from the membrane of the orange, (after cutting into supremes)1 to 2 tablespoons Rice Wine Vinegar (unseasoned)1/2 to 1 teaspoon finely grated orange zest1 tablespoon pure maple syrupI added a teaspoon of Splenda a pinch of kosher saltCanola oil ~ about 2 1/2 teaspoons

Whisk all together in a bowl, taste. Adjust ingredients to your preference, drizzle over the composed salads just before serving.

* How to section an orange into supremes (click).

I don't eat a lot of fried foods, and rarely when I dine out. I'd rather prepare it at home where I can control the quality and freshness of the oil.

Although I have a couple of large electric fryers I leave them on the shelf and reach for the much smaller "Fry Daddy". It heats the oil in a matter of minutes and requires only a couple of cups of oil rather than quarts, as larger fryers or pots do. It's ideal for adding a little interesting garnish to a dish, like these wonton butterflies.

Depending upon what is cooked in the oil I usually can use it several times before discarding as long as it is kept refrigerated between uses. (I use a separate batch of oil for seafood.)

To make the "butterflies" simply streak a line of water down the center of each wonton wrapper with your fingertip then gather/pinch the center into accordian folds. Pinch the middle to make the shape hold it's shape then fry in hot oil until golden brown on each side. Drain well.

It's one of my favorite salads; I hope you like it too.

A little sunshine on your plate. :)

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