Spring Salad, Summer Chickpea Salad, and Tandoori Chicken

Spring Salad

This is what Spring tastes like.

Ingredients:

3/4 cup pecans

2 T sugar

8 cups baby greens or spring mix lettuces

4 large or 8 medium strawberries, cut into bite-sized pieces

2 mandarin or clementine oranges, peeled, cut in half horizontally, and sectioned (you should have half-sections when you're done)

A small handful of Craisins

2 T herbed chevre (goat cheese), crumbled

Poppy seed dressing

Leftover grilled or Rotisserie Chicken (optional)

Lay out a sheet of parchment or wax paper.  In a small nonstick skillet melt the sugar over medium-low heat.  For a few minutes it will look like it's not doing anything, then all the sudden it will turn liquid, and then will start to brown.  Just as it's become liquid but before it's brown, toss the pecans into the melted sugar.  Using a spatula, stir until the pecans are coated in the brown carmelly sugar.  Pour out onto the wax or parchment paper and let cool for about 15 minutes (you can put it in the fridge to speed it up).

Meanwhile, toss the greens in a serving bowl.  Add the strawberries, oranges, chicken (if using), craisins, and chevre.  Break up the cooled caramelized pecans and sprinkle on top.  Serve with poppy seed dressing.

Serves 4 as a dinner salad, 6-8 as a side salad.

Summer Chickpea Salad

Recipe by Jamie Oliver

I love this salad.  It's so different from an average salad (read: no lettuce!), and is light and flavorful and perfect for a summer day.  Or a day where you're wishing it felt like summer!  The addition of fresh herbs is not completely mandatory, but it really does make a difference in the flavor, and appearance, of the salad, so I highly recommend using the real (fresh) thing.

Ingredients:

1 small red onion, peeled, halved, and thinly sliced

1 jalapeno or other chili pepper, deseeded and thinly sliced

1 large tomato, roughly chopped

1 lemon, juiced

Extra virgin olive oil

Sea salt and freshly ground black pepper

1 14-oz jar of chickpeas, drained

1 T fresh mint, chopped

2 T fresh basil, finely ripped or cut

7 oz feta or goat cheese (chevre)

In a large bowl combine red onion, jalapeno, and tomatoes.  Measure the lemon juice, then add it to the bowl. Add three times as much olive oil as you had lemon juice.  Season with salt and pepper to taste.  Add in most of the chickpeas, reserving about 10 percent.  Mash up the 10 percent, then add them to the bowl as well.  Stir everything together, and you can let it sit in the bowl at room temperature for awhile if you'd like.

Just before serving, add in the mint and basil, then top with the cheese.  Serve at room temperature.

Makes 6 side dish servings.

Tandoori Chicken

This is my mother-in-law's recipes.  She serves this often when we have big summertime gatherings with the whole family.  It's easy to multiply if you're serving a big crowd, and can be prepared the night before to save time.  You can also adjust the amount of hot pepper if you prefer it less spicy (I generally use 1/4 tsp instead of the given 1/2 tsp).  We like to serve this with rice, Cucumber and Vinegar Salad and MangoChutney.  Delicious!

Ingredients:

2-3 chicken breasts, cut into 1/2" strips

1/2 tsp hot chili powder, such as Cayenne or Chipotle (you can use less to make it not so spicy)

1 tsp salt

2 T fresh lemon juice

4 T melted butter

3 T plain yogurt

1 T chopped raisins

2 inches ginger root, peeled and grated (or finely chopped)

1/2 tsp ground cumin

2 tsp ground coriander

1/2 tsp red food coloring (optional)

Combine all ingredients in a Ziploc bag and shake well.  Let marinate in refrigerator for at least 2 hours, or up to overnight.  Thread meat onto skewers if desired, and grill over medium-high heat for 9-12 minutes, turning every three minutes, or until cooked through.

Makes 6 servings.

Shared by Holly.

Two Salads and a Dessert

Greek Salad
Bag of Spinach
1/2 head of lettuce of your choosing (so far I have tried iceberg, romaine, and a spring mix)-all great
Chicken (I have been buying roasters from Costco)
1/4 cup feta (or more depending on if you want more or not)
1 English cucumber
1-2 roma or heirloom tomato-cut in wedges
Kalamata olives (optional-if you use these rough chop them and make sure there are no seeds in them then place on top of salad)

Grape seed Vinaigrette:
3 tbsp Grape seed oil
1 tbsp white wine vinegar (although red wine vinegar would be good as well, in my opinion)
1 tsp Dijon mustard
Salt and pepper to taste

Cut the lettuce of your choosing into appropriately sized pieces and mix with the spinach. (I chop the spinach so my kids eat it) Peel the chicken from the roaster and quickly chop it up. Peel and slice your cucumber and place that around your bowl. Place the wedges of tomato around your bowl as well. Sprinkle the feta on top.

Lately I have been making my own vinaigrette for my salads. This one is on the back of the grape seed oil can (I didn't put as much oil in it though). I take a pint sized mason jar and place the ingredients inside. Screw the lid tight and shake. (Addie shakes it for me and she has a great time doing that) Then drizzle it over the whole salad or spoon it out for your own servings. I didn't put any sugar in it and this salad is a nice savory salad. If you want something sweeter, then place some Splenda in it; or whatever sweetener you would like (yes that totally works).

Steak Salad
Flank steak
Bag of spinach
Bag Spring Mix of lettuce
1/4 cup of feta
Tomato- cut into wedges

Balsamic Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar (I always use 2 though because I REALLY love balsamic vinegar)
1 tsp Dijon mustard
Salt and pepper to taste
1 tsp brown sugar or your choosing of sweetener

I grill the flank steak with for about 5-7 minutes on each side then let it sit under foil for about 10 minutes. This grill time is also dependent on how you liked your meat cooked (there is no need for over-cooking your meat). While that is on the grill (or in a pan on your stove), start by prepping your salad. This salad I chop the spinach and the spring mix together. I only do a few chops (these items are pretty delicate). Then top with feta and place the tomatoes around your bowl. Your steak should be nearly ready to rest at this point. Get out your mason jar and mix the ingredients for the dressing together. Let your steak rest. It needs to cool for many reasons, so let it rest. Also, you don't want hot meat on your feta-that isn't good. After is rests take your knife and make nice, THIN, slices. Place on top of your salad. Now pour that dressing over the whole bowl and divide it up.

These salads made enough for my two oldest who are 9 & 6 and Doug and I. I know that salads aren't typically a main dinner item, but with these meats they are filling. For the Greek salad you could also get some garbanzo beans or chickpeas and toss in there as well. I don't like to use the stove during the summer because it makes the house too hot. I tend to grill about 90% of my meals during the summer because I don't care if the outside heats up- it's usually hot outside anyway.

Grilled Peaches
8 peaches-sliced and pit removed
Honey
1/4 cup Fat free cream cheese
1/4 cup Low fat Greek yogurt or regular yogurt
1/4 tsp Cinnamon (optional)

When buying peaches for this recipe you want them ripe and still just a little firm. If they are too squishy it will mush on the grill. Place the peaches on low or on indirect heat and cook for about 2-4 minutes. Place the cut side down on the grill. Mix cream cheese and yogurt together. You can put a little bit of honey or cinnamon in that mixture as well. Take the peaches off the grill and quickly place 1 tbsp of mixture in the center of the peach. Drizzle the honey over the top. The warm peach will melt the honey. Enjoy a really healthy dessert even your kids will love.

Submitted by Shasta

Autumn Chopped Salad

6-8 cups chopped Romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4-6 ounces feta cheese, crumbled
T. Marzetti salad dressing
Newman's Own Light

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I use about 1 cup of dressing with 70 percent poppy seed to 30 percent balsamic vinaigrette.)

Submitted by Julie

Buttercream Frosting and Spinach Tortellini Salad

Submitted by Marti: I have never been able to make frosting and always buy it, but, for my daughter's last birthday I found this Butter Cream Frosting recipe and it worked great on her cake and my husband thought it was really good to eat also so I thought I would share it. Then I also have a salad recipe that is a family favorite so I thought I would give that one also since the frosting you can only use every once in a while.

Butter cream Frosting
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
4 cups powdered sugar
2 tablespoons milk
Light corn syrup

Directions: Blend butter and shortening in a large bowl with mixer until well-blended and creamy. Blend in vanilla. Add powdered sugar, one cup at a time, mixing after each addition. Add milk; mix until light and fluffy.
Use immediately, or refrigerate in an airtight container for up to two weeks. Re-whip before using. This recipe can be thinned out to spreading consistency by adding about 3 tablespoons of corn syrup.
Yield: 3 cups.

Note-I always double this recipe when I decorate a cake to ensure that I have enough to both frost and embellish. If you have any left over, seal it in an airtight container and put it in the fridge. It will stay good for up to two weeks...just re-whip it before using to soften it up.

Spinach Tortellini Salad
Ingredients:
1 bag spinach 9oz
1package cooked three cheese tortellini (I like Digiorno or Buittoni, they are in the refrigerator section by parm cheese)
1 package sliced fresh mushrooms
Salad dressing*

Directions: cook tortellini according to directions -- let cool (I usually refrigerate over night) toss with spinach, mushrooms and *dressing.

*Salad Dressing:
1/4 cup red wine vinegar
3/4 cup canola oil
1/2 teaspoon Worcestershire sauce
1 1/4 teaspoon salt
1 tablespoon grated onion or 1/2 t onion salt
2 cloves garlic
1 Tablespoon parsley or 1/2 teaspoon dried parsley
2 tablespoon Dijon mustard
6 tablespoon sugar
1/2 teaspoon tarragon
Pepper

Blend ingredients in processor or blender.

Chips Miai and Curry Chicken Salad

Submitted by April: I have two recipes this month, since they are both simple and easy (but delicious!) recipes and I couldn't decide which one. Feel free to make one or both! Chips Miai (pronounced "my eye"). It's something that street vendors in Tanzania serve frequently. The chips part of the meal is fries; we prefer steak fries, but any fries will do. The miai part is eggs. We got this recipe from a friend who served his mission in Kenya, and it has definitely become a monthly favorite at our house.

Chips Miai
1 pkg. steak fries, baked according to package directions and seasoned*
6 eggs, beaten
cheddar cheese, grated
1 to 2 Tbsp. cooking oil

Heat cooking oil in a large skillet. Add the cooked steak fries and let them crisp for 5 to 10 minutes, stirring occasionally. Add beaten eggs and stir to coat steak fries. Cook until eggs are cooked through, turning occasionally. Sprinkle grated cheese over the top, turn off heat, and cover. Once cheese is melted, serve.

We like to eat our chips miai with ketchup. You could also use hot sauce. Yum! Serve with fruit or raw veggies and dip.

*We sprinkle our chips lightly with seasoning salt. We've also tried regular salt and pepper and curry. It's all good, but the seasoning salt is our favorite.

Curry Chicken Salad
3 cooked skinless, boneless chicken breast halves, chopped (or one 12 oz can from costco! Yummy and so much easier!)
1/2 cup to 1 cup low-fat mayo (the exact amount depends on how much "extras" you add)
2-3 tsps curry powder (we like a lot, so we always use 3 tsp)
3 stalks celery chopped
1 apple chopped

optional:
green onions, chopped
1/2 can chunk pineapple
grapes
raisins
nuts (either pecans, walnuts, or cashews....whatever is your favorite)

Directions: Mix together in medium bowl. Add or take away ingredients based on your family's preference. This is a great way to introduce your family to curry flavoring! You can serve it in pita bread, tortillas, croissants, regular sandwich bread, or with crackers. For those watching their carbs you can even eat it with lettuce and make little lettuce wraps!

Note: I always add green onions and pineapple as well. I don't always have grapes. If I don't, then I sometimes add raisins. The picture is missing both grapes and raisins, but has everything else.