Corn & Black Bean Salad

Ring in Spring with this colorful, refreshing salad!  What makes this one different from other black bean salads is the addition of Cassava, AKA Yuca root.  The bite that it adds to this salad really brings it all together.  Cassava is highly underrated and probably the most overlooked root vegetable.  I'm trying to change that by using it every opportunity I get.  It's even sold at your local Safeway (at least it is at mine).  Sometimes, I simply steam the root, dice it and serve it seasoned with cumin, cayenne, salt/pepper, lemon, and olive oil.  It is addictive!  Of course, you can also fry it to make yuca fries which you may have tried at the Peruvian chicken joints.  If you do fry it, be sure to steam/cook it first, and then fry.  It is not like potatoes which can be fried from raw.  Experiment and make a mashed yuca for your next "meat/potatoes" meal, or a yuca hash topped with a runny egg.  Lots of possibilities  Potatoes, please step aside!

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Avocado Salad

This is probably my last post for a little while.  The doctors decided that my little one is making her debut next week.  The 9 months have treated me wonderfully and I can only hope to be as lucky for D-day!

I wanted to leave you with something easy, summery, colorful, refreshing, and cool to the tongue..much needed with the extreme summer heat this year!  I served this alongside barbecue jerk chicken and it complimented the spicy dish beautifully.  This is yet another recipe that's entirely customizable to your tastes.  I swapped out parsley for cilantro.  You can also swap out lemon for lime.  Use chickpeas or fava beans instead of black beans.  Throw in some ripe, chopped mango for even more vibrant color and a touch of sweet.  Just make it yours!

I'll try not to be gone too long. Hopefully, my peanut gives me the luxury to continue my cooking/baking passion in due time.  The bumbo seat will sure come in handy on my kitchen counter :)  And soon enough, if she's willing, I'll have my very own sous chef, as I was for my mom :)

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Balsamic Onion Salad

I've never been a salad person, but to balance out my increased consumption of pepperoni pizza, I've been trying to incorporate it into my diet for my little peanut. This is not at all easy for me given that my idea of a salad has always been potato or macaroni salad :) So, obviously not any salad will do. Luckily the traditional salad that I usually dodge can be easily reinvented into exotic goodness.
The word "salad" doesn't do this yummy dish justice. Loaded with balsamic onions, figs, nuts, and cheese, not only is it healthy, but it's absolutely delicious. Customize this to your own liking by switching out different types of nuts, cheese, fruit, etc. Adding some roasted chicken or even sliced steak makes this into a fabulous meal as well. I'm still not a "salad person", but I've come a long way :)

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Butternut Squash & Chickpea Salad

I'm a little late posting this week, but wanted to make sure I got this one out before Thanksgiving. The last couple of years we've been trying to make more eclectic Thanksgiving items. The typical mashed potatoes and green bean casserole can be a bore. I came across this seasonal butternut squash/chickpeas salad on the smitten kitchen blog archives. I tested it out on friends last weekend, and it's definitely a winner. Neil is asking me to make this for him on weeknights now. It's so easy to make, and would be a great addition to Thanksgiving as a precursor to the meal or a side. What makes this so good is the tahini dresing. I would put that dressing on any salad. I hope everyone has a happy and safe Thanksgiving. Eat well!!!

Btw, my oven is finally working! Although, I was secretly hoping for new appliances, I suppose I can wait.

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Summer Bread Salad "Panzanella"

Panzanella, simply defined, is a salad consisting of toasted bread tossed with vegetables and vinaigrette. Several variations of this salad exist. It’s often a first course for Tuscans, and most popular during the summer months. This concoction only tastes better as it sits, as the flavors marry and absorb into the bread. It’s the perfect side to enjoy at a picnic or barbeque, which is what I’ve made it for. The vibrant colors, crunch, and refreshing tang on your palette instantly signal that summer is right around the corner! So, I thought this would be an ideal time to post this recipe. I hope you make it to kick off your summer!

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Grilled Caesar Salad

Last week I posted a recipe for a chicken roulade that I made for out of town guests. As a first course, I served a grilled caesar salad. It seems that the grilled caesar is a growing trend amongst many restaurants. Neil loves the grilled caesar at Mark & Orlando’s and has me replicate it at home quite often. It’s very easy to make, and I love all things that can be made in advance! The dressing, croutons, parmesan tuile can all be done in advance. The only component that needs to be prepared at the last minute is grilling of the lettuce, which only takes a few minutes to do. The bitterness developed by charring the lettuce gives a really nice depth to the flavors of the salad. And, needless to say, the presentation is quite impressive. Making the parmesan tuile is a little tricky at first attempt, so practice a few times to get the hang of it. I hope you try this one!

As seen in pictures below, I grilled my lettuce on a normal stovetop grill. Also, the tuile is made by simply scattering fresh parmesan on a small skillet. Once it bubbles and starts to brown on the bottom you have to quickly remove and shape.

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