Fig, Tomato, and Sweet Onion Salad

I know that temperatures have been in the 60's this week here in North Carolina, and Fall has officially arrived, but I just can't seem to stop making some of my favorite summer dishes. This salad was featured in Cooking Light back in June and it was fantastic. The recipe called for fresh mint but since I prefer basil I went that route and it was delicious. The simple red wine vinaigrette is very light and really makes the flavors of the figs, cherry tomatoes and Vidalia onions stand out. If you want to make this a complete meal I bet adding grilled shrimp or chicken would be divine. Make this summer salad before it is too cold!

You Will Need:

• 2 Tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp black pepper
• 2 cups fresh figs, quartered (about 1/2 pound)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced Vidalia onion
• 3 Tbsp chopped fresh basil
• 1/4 cup (1oz) feta cheese, crumbled

Here We Go:

• Combine first three ingredients in a large bowl; stir well with a whisk
• Add figs, lettuce, tomatoes, onion and basil
• Toss gently to coat
• Sprinkle with feta cheese

Serve 4 as a side
Happy Feasting!

Corn and Avocado Salad

I am loving all of the recipes in these summer food magazines. Real Simple's July magazine was full of three ingredient recipes and their tag-line was "Fast, Fresh, Delicious." Well, they were right! This corn and avocado salad was all the above. Serve it as a side with BBQ chicken or bratwursts. You can also serve it on top of a fresh grilled fish such as mahi mahi, talapia or halibut.

Source: Real Simple July 2011

You Will Need:

• 3 ears of corn, cooked
• 1 avocado, coarsely chopped
• 2 scallions, thinly sliced
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp kosher salt

Here We Go:

• Using a sharp knife, cut the kernels off 3 ears of corn
• In a medium bowl, toss with avocado, scallions, olive oil, salt and pepper

Serves 4
Happy Feasting!

Pink Cucumber Salad

This salad is so simple and delicious. It was given to me by my mother-in-law and it has quickly become a favorite in our house. I need to preface that these pictures do not do this salad justice. The sugar, salt and rice wine vinegar make the most wonderful flavor combination. You are just going to have to trust me on this and try it out for yourself!

You Will Need: 

• 1 English cucumber, peeled (if desired) and thinly sliced
• 1/2 red onion, very thinly sliced
• 1/2 cup rice wine vinegar
• 3 Tbsp sugar
• 2 tsp salt

Here We Go:

• Combine all ingredients in a large bowl
• Cover & chill at least 1 hour

Makes 2 cups

Happy Feasting!

T.C's Coleslaw

My grandmother was a phenomenal cook. I still dream of her homemade apple cakes with caramel butterscotch icing, fresh strawberry cakes, Santa Claus whisker cookies, old fashioned green beans, spaghetti sauce with cloves (who knew?) - the list goes on and on. She was one of those women who was a chef before her time and should have opened a restaurant with all of her "good eats" but never had the chance to. This homemade coleslaw recipe is made with just a few simple ingredients and yet it is so much better than those soupy coleslaw containers that you find at most grocery stores. It can be served with mac & cheese or atop a BBQ sandwich - either way it has just the right amount of vinegar and just enough mayonnaise that you can actually taste the cabbage and carrots.

You Will Need:

• 1 medium carrot
• 1/2 head of cabbage
• 2 Tbsp light mayonaise (my gramma definitely did not use light mayo but I did)
• 2 Tbsp sugar
• 1 Tbsp apple cider vinegar
• Salt & pepper to taste

Here We Go:

• Grate carrot over medium sized bowl using a microplane (pictured here) or box grater

• Grate cabbage over bowl and mix ingredients together



• Add mayonaise, sugar, apple cider vinegar and salt & pepper
• Stir all ingredients together



Serves 2-4 as a side
Happy Feasting!

Rainbow Chopped Salad

One of my Christmas presents was a subscription to Bon Appetite magazine. I cannot tell you how amazing this gift has been. Each month I eagerly await the arrival of next month's issue and then I spend undue amounts of time flipping through the pages and marking each recipe that I want to try. February's issue was no different - packed full of tasty meal ideas and the rainbow chopped salad was surely one of them.

My husband and I are moving to North Carolina in June, and we spent this past weekend looking for a place to live. After four consecutive nights of eating out (which was all delicious I might add), I decided that we were both desperately in need of some veggies. The only adjustment I made to this salad was substituting the hazelnuts for slivered almonds and it was delicious.This colorful salad is packed with fruit, nuts and cabbage and it's almost too gorgeous to eat...but we managed to anyway!

Adapted from February 2011 Bon Appetit

You Will Need for the Salad:

• 6 cups chopped romaine hearts
• 4 cups sliced red cabbage
• 1 large Fuji apple, halved, cored, diced
• 1 Asian pear, halved, cored, diced
• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
• 3/4 cup slivered almonds
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled blue cheese (optional, but I used it and highly recommend)

You Will Need for the Dressing:

• 1/4 cup red wine vinegar
• 1 1/2 Tbsp finely chopped shallot
• 1/2 Tbsp honey
• 1/4 cup extra-virgin olive oil

Here We Go for the Dressing:

• Whisk vinegar, shallot, and honey in small bowl to blend
• Gradually whisk in oil and season dressing to taste with salt and freshly ground black pepper

Here We Go for the Salad:

• Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat
• Divide salad among plates. Sprinkle with blue cheese, if desired, and serve

Serves 8
Happy Feasting!

Winter Salad

When it comes to cheese, goat cheese is absolutely at the top of my list! I love it plain, on pizza, with crackers, on sandwiches and in salads. This combo of candied pecans, craisins and goat cheese is the perfect winter combination. Serve this with a simple oil & vinegar because you don't need much else. These flavors can definitely stand on their own.

 

You Will Need:

• 1/2 cup craisins
• 1/2 cup candied pecans (I use Emerald)
• 1/3 cup crumbled goat cheese
• 1/4 cup Oil & Vinegar (I use Newman's Own)
• 1 bag of mesculn mix

Here We Go:

• Mix mesclun, craisins, goat cheese and pecans in large bowl
• Add oil & vinegar
• Toss all ingredients together with salad tongs

 

Serves 2-4
Happy Feasting!