Arugula is a good source of vitamins A, C, folate, calcium, and magnesium.   Related to both the radish and watercress, which explains it’s spicy flavor.  We served this wonderful salad with barbecued Bratwurst which was a nice balance.  Suzanne found this recipe from Cooking Light.  Please enjoy!

For more potato salad recipes, click here.

• 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• ½ cup finely chopped shallots (3 small)
• 1½ tbsp. sherry vinegar
• 2 tsp. stone-ground mustard
• 1 tsp. grated lemon rind
• 1 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 ½ cups loosely packed arugula, chopped

Place potatoes pieces in a medium saucepan.  Cover with cold water 2 inches above potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.  Drain potatoes.

Heat a small skillet over medium heat.  Add 2 tsp. olive oil to pan and swirl to coat.  Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally.  Remove from heat.  In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper.  Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined.  Pour dressing over warm potatoes, tossing gently to coat.  Cool completely.  Add arugula to potato mixture, toss gently.  I topped it with just a little more olive oil.  Serve immediately.

Serves: 6

Total time: 45 minutes

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Cucumber, avocado, baby spinach, and fresh mint leaves are the star ingredients in this creamy dressing, with the addition of garlic, green onions, lemon juice, and a small amount of olive oil.  So fresh, so healthy and chock full of nutrients, whats not to love?  Please enjoy!

For more healthy and creamy dressings, check out this link here. 

• 2 garlic cloves, minced
• ½ cucumber, roughly chopped
• 1 avocado, pitted and peeled
• 1 cup baby spinach
• ½ cup fresh mint leaves
• 2 green onions, roughly chopped
• 1 lemon, juiced
• 2 tbsp. olive oil
• ½ tsp. freshly ground pepper
• 1 tsp. salt

Puree all ingredients in food processor with ¾ cup water, until smooth.

Makes: 2 cups

Total time: 10 minutes

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Olive oil, with it’s high content of monounsaturated fatty acids, and high content of antioxidantive substances is clearly one of the good oils.  Studies have shown that olive oil offers protection against heart disease, and may also offer benefits in terms of colon cancer.  What I was surprised to learn, was that “light” olive oil is a marketing concept, unregulated by any certification organizations, and that it can be cut with other vegetable oils, according to this link here.  I say go for the extra extra virgin olive oil, YES!  Please enjoy!

For more olive oil recipes, click here.

Marinade: 

• 4 oz. orange infused olive oil
• 3 oz. aged balsamic vinegar
• 1 shallot chopped
• Orange zest from 1 orange
• Salt and fresh cracked pepper to taste
• 1 lb. skirt steak

Salad:

• 1 head romaine lettuce
• 1 large avocado
• 1 large orange
• 4 large shallots, sliced thin
• 3 tbsp. flour mixed with salt and fresh cracked pepper
• 6 tbsp. olive oil

Vinaigrette:

• 6 tbsp. orange infused olive oil
• 3 tbsp. aged balsamic
• 1 shallot chopped
• Salt and fresh cracked pepper to taste

For the marinade:

In a large flat container, combine orange infused olive oil, balsamic vinegar, shallots, orange zest, salt and pepper.  Place your skirt steak into the marinade and coat thoroughly, cover, place in refrigerator and marinate for at least 2 hours.

Meanwhile prepare your shallots:

In a small bowl, toss shallots with flour, salt and pepper.  Heat 6 tbsp. olive oil in a large non stick skillet over medium high  heat, add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes.  Transfer shallots to a separate plate lined with paper towels.   Set skillet aside until you are ready to grill your skirt steak.

Prepare your vinaigrette:

Combine orange infused olive oil, aged balsamic, chopped shallots, salt and pepper in a cruet.  Shake vigorously to combine.  Refrigerate until ready to use.

Prepare your salad:

Tear romaine lettuce into bite size pieces onto each serving plate.   Slice the avocado and set over romaine.  Slice off each end of the orange.  Remove peel by slicing all the way around, making sure you remove all of the white pith.  Slice your orange into ¼” rounds, slice your rounds in half and scatter over your romaine.  Place your skillet over medium heat (add a little extra olive oil if necessary).  Remove skirt steak from marinade and grill each side for 2 to 3 minutes, depending on how rare you like it.  Remove from skillet, set aside on cutting board, letting your skirt steak rest for a few minutes before you slice.  Slice skirt steak on the diagonal, and place onto your salad.  Drizzle with desired amount of vinaigrette.   Finish by scattering with crispy shallots

Serves: 4

Total time: 30 minutes (not including the marinate time)

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The recipe indicated to serve it with mayonnaise, however that seemed to heavy, so my mother in-law suggested to mix the mayo with some cranberry juice.  I used 1/2 cup of mayonnaise, and about 5 tbsp. cranberry juice, just enough to bring it to a dressing consistency.  This recipe came from a very old, old, cook book that was passed down from my grandmother.  It was put together by a group of women that belonged to the Native Daughters of the Golden West.  My grandmother was a business owner that belonged to a number of different networking organizations, this was one of them, pretty cool!  I look forward to trying and sharing more recipes from this cook book.  Please enjoy! 

For more jello mold recipes, check out Joyce’S Fine Cooking.

• 32 oz. fresh cranberries
• 1 cup water
• 2 cups sugar
• 1 package lemon jello
• 15 small marshmallows
• 1 cup celery, chopped
• 1 cup apples, chopped
• 1 cup walnuts, chopped

In a large soup pot, cook cranberries with water and sugar, on medium heat stirring constantly until all your cranberries have burst.  Remove from heat, stir in lemon Jello and marshmallows.   When cool stir in celery, apples, and walnuts.  Pour into mold and chill in refrigerator.  Serve with salad dressing of your choice, or whisk together mayonnaise with cranberry juice, to a salad dressing consistency.

Serves: 12

Total time: 60 minutes

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For more pasta salad recipes, click here. 

• 1-16oz. package of canneroni pasta
• 1 sweet white onion, chopped
• 1 green bell pepper, chopped
• 1 large can whole pitted olives, cut in half
• ¾ cup chopped pickles
• 6 eggs hard boiled, roughly chopped
• ½ cup mayonnaise
• 1 tbsp. white vinegar
• 3 tbsp. gulden’s mustard
• Pickle juice to taste
• Fresh cracked black pepper to taste
• Salt to taste

Heat a large pot of boiling salted water, and cook macaroni according to package directions, (al dente). Do not overcook.  When macaroni is cooked, drain, rinse in cold water and set aside.  Meanwhile prepare your vegetables, olives, pickles, and eggs.  When your macaroni is cooled, pour into a large serving bowl.  Toss with a little mayonnaise (from the ½ cup) to coat.  Add the onion, bell pepper, olives pickles, mayonnaise, vinegar, mustard, pickle juice, pepper, and salt to taste.  Toss completely.  Add eggs and toss gently to combine.

Serves: 10

Total time: 45 minutes

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• 1-16 oz. bag of rotelle pasta
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large head of lightly steamed broccolli, roughly chopped
• About 15 small cherry tomatoes cut in half
• 1- can red kidney beans, drained
• 1 small can corn, drained
• 1 large can whole olives (pitted), cut in half
• 2 cans (drained) artichoke quarters, roughly chopped
• Salt and freshly ground pepper
• 1/2 cup fresh italian flat leaf parsley, roughly chopped 
• Olive oil (drizzle over pasta twice)

Cook your pasta in a large pot of salted boiling water, according to package directions, making sure not to overcook.  Drain and rinse in cold water, your pasta should be al dente.  While your pasta is cooking prepare the rest of your ingredients, placing in a separate bowl.  When your pasta is cooled, place in a very large bowl.  Add the rest of your ingredients, toss completely. Drizzle with olive, toss slightly. Cover pasta salda with plastic wrap, and chill for at least 2 hours prior to serving.  Serve plain (just the little bit of olive oil), and/or with dressing of your choice.

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For more asparagus salad recipe’s, click here.

• 2 lb. thick asparagus, cut into 2″ pieces
• 2 tbsp. each fresh lemon juice, and Dijon mustard
• 3 tbsp. olive oil
• ¼ cup each chopped fresh basil, chives, and cilantro
• 1 cup thinly sliced red onion
• ¾ cup toasted pine nuts
• 2 oz. feta cheese, crumbled
• ½ tsp. freshly ground black pepper
• ½ lb. bacon

Bring a large pot of salted water to a boil.  Drop asparagus into boiling water, and cook stirring until bright green and slightly softened.  Drain and rinse with very cold water.  Meanwhile, cook bacon, cool, and chop into small bite size pieces.

In a large bowl, whisk together lemon juice, Dijon mustard, and fresh herbs.  Add asparagus, onion, pine nuts, feta, bacon, pepper, and stir to combine.

Serves: 6

Total time: 45 minutes

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I made the coleslaw the day before so all the fresh ingredients could marinate in the very creamy and tasty dressing.  My source for this coleslaw is a result of researching many different recipes through the internet.  Please enjoy! 

Salad:

• ½ head red cabbage
• ½ head green cabbage
• 1 red onion chopped
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 carrot grated (large grate)
• 4 Green onions sliced
• ½ cup sliced celery

Dressing:

• ½ cup mayonnaise
• ¼ cup whole milk
• ¼ cup buttermilk
• 1/2 tsp. celery seed
• 1 tbsp. cider vinegar
• 1 tbs. sugar
• 2 tbsp. lemon juice

To shred your cabbage:  cut in half on the diagonal, and slice from one end to the other.  Place in a large bowl, add the rest of the six ingredients.  Set aside while you prepare your dressing.

In a blender combine mayo, milk, buttermilk, celery seed, vinegar, sugar, and lemon juice.  Blend completely and pour over cabbage salad.  Cover and refrigerate overnight.

Serves: 8

Total time: 45 minutes

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Cornucopia meaning, “an abundance and plenty of”.  This wonderful salad was defenitely abundant with plenty of fresh ingredients: chopped celery, mandarin oranges, green onions, avocado, green apples, dried cranberries, bleu cheese crumbles and sliced almonds.  Mix all of this with romaine and green leaf lettuce, and there you have it, a cornucopia salad.  For the sliced almonds I opted not to use the sugar.  I did however toast them in a pan.  For the chicken breasts I made a little extra dressing to use as a marinade (for about 30 minutes).  Grilled the chicken breasts on the BBQ, and then shredded it into the salad.   Please enjoy!

To learn about different lettuce varieties click here.

For more salad recipes click here.

• 1/3 cup sliced almonds
• 3 tbsp. sugar
• ½ head green leaf lettuce, torn into pieces
• ½ head romaine lettuce, torn into pieces
• 1 cup chopped celery
• 4 green onions, chopped
• 1 11-oz. can mandarin oranges
• 1 avocado, cut into chunks
• 1 apple diced
• ¼ dried cranberries
• ¼ cup crumbled bleu cheese
• 3 chicken breast halves, cooked and shredded

Dressing:

• ½ tsp. salt
• ½ tsp. pepper
• ½ cup olive oil
• 1 tbsp. chopped fresh parsley
• 1 tbsp. sugar
• 2 tbsp. white wine vinegar

Melt 3 tbsp. sugar in a large frying pan with the sliced almonds, stirring continuously until almonds are coated.  Do not let the sugar burn.  Spread out on foil to cool.

Mixed all salad ingredients and candied almonds in a big salad bowl.  Mix dressing ingredients  and pour over salad, toss and serve immediately.

Serves:  6

Total time:  45 minutes

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We have smoked meats using different types of wood chips, but have never smoked the meat directly on a grilling wood plank.  There was really nothing to it, it was very easy.  There are about a dozen different types of wood to use in grilling, click here to learn about the different types.  Please enjoy!

For more grilled plank recipes click here.

To purchase a set of grilling planks click here.

• 1  12x6x3/4-inch cedar or alder grilling plank
• 2  12-ounce pork tenderloins
• 2 tbsp. Dijon mustard
• Salt
• Ground black pepper
• 2 tbsp. fresh snipped sage
• 2 tbsp. fresh snipped thyme
• 1 tbsp. fresh snipped rosemary
• Apple-Cherry Salad

For at least 1 hour before grilling, soak plank in enough water to cover.  Place a weight on plank so it stays submerged during soaking.  Drain plank.

Trim fat from pork.  Brush tenderloins with mustard, sprinkle generously with salt and pepper.  Combine sage, thyme and rosemary.  Sprinkle mixture evenly over each tenderloin and rub in.

For a charcoal grill, place plank on the grill rack directly over medium coals.  Heat, uncovered, about 5 minutes or until plank begins to crackle and smoke.  Place tenderloins plank.  Grill, covered, for 30 to 40 minutes or until an instant-read thermometer registers 160 degrees.  (for a gas grill, preheat grill.  Reduce heat to medium.  Preheat plank.  Place tenderloins on plank over heat.  Cover and grill as above.)  Serve with Apple-Cherry Salad.

Prep time: 30 minutes

Serves: 6

Soak: 1 hour

Grill: 30 minutes

Apple-Cherry Salad

In a medium bowl, combine 2 granny smith apples, cored and chopped, (I like a small chop); ¼ cup coarsley chopped walnuts, toasted; 1 ounce crumbled blue cheese; 2 tbsp. snipped dried tart red cherries; 2 tbsp. Calvados apple brandy or applejack; and 1 tbsp. extra virgin olive oil.  Just before serving, stir in 3 slices bacon, cooked, drained, and crumbled.

Serves: 6

                               Total time: 30 minutes

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