Salad

Three Apple Slaw

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Slaw – who knew that little four letter word causes a love hate and tolerate feeling. Why is that?
IMG_4248.JPGI personally like to try all kinds of slaw wherever I can find it. My husband is on the other end of this, maybe not all the way to hate but more in the lines of tolerate. Probably because I make it and put it on his plate 🙂
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The other night I paired one of his favorite pork chops alongside an apple slaw, the apple slaw was the only side dish so there was nowhere to hide. I thought it was delicious, him not as much but remember he just tolerates slaw. He literally only likes the one I make with my BBQ pulled pork sandwich. When he assembles his sandwich the ratio of coleslaw and pulled pork is almost laughable for someone who tolerates coleslaw.
IMG_4251.JPGThis slaw has a lot going for it. It is crunchy, light, flavorful and it comes together easily with the only time portion being slicing the apples into sticks. Which didn’t take that long at all and you should make this.
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Three Apple Slaw
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Ingredients
  1. 1 honey crisp apple
  2. 1 gala apple
  3. 1 granny smith apple
  4. 1/4 cup mayonnaise
  5. 4 teaspoons apple cider vinegar
  6. 1 teaspoon poppy seeds
  7. 1/4 teaspoon hot sauce - I used sriracha
  8. 4 inner celery stalks, thinly sliced diagonally, plus 1/4 cup celery leaves
  9. 1 cup chopped fresh flat-leaf parsley
  10. 1/3 cup chopped fresh chives
  11. Kosher salt and freshly cracked black pepper
Instructions
  1. Whisk together the mayonnaise, vinegar, poppy seeds and the hot sauce in a large bowl. Season with salt and pepper.
  2. Cut the apples lengthwise into quarters and discard the cores. Thinly slice the apple quarters lengthwise and stack the slices. Cut lengthwise again into thin sticks.
Notes
  1. Pork chop
  2. place the chops on the counter so they come up to room temperature. Season generously with salt and pepper.
  3. Heat your pan with some olive oil and add the chops, leave them to brown on one side without moving them for about 3-4 minutes depending on the thickness of your chop. Turn and repeat the process until your chops reach a temperature of 145' F
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Cooking at Clark Towers https://cookingatclarktowers.com/

Bacon Garden Pasta

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I wasn’t sure what to call this dish so I figured I would get more attention if it started with bacon. Because everyone knows everything tastes better with some bacon on or in it. This dinner comes together pretty easy and quite quickly so it would be perfect for a weeknight meal.
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If you don’t want to start up the grill just to char the corn you can totally skip that part and do it right on the stove top like I did. It was super hot and humid out the night I made this and had no interest in sitting outside to do anything let alone stand at the grill. I do have a grill cast iron pan so I got the same affect. By adding a little char on the corn it does bring another flavor to party so you do you and cook the corn how you see fit.

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I could just eat this – tomato and basil with salt and pepper

I do want to mention my garden; it is coming along a lot slower than I think it should be. The broccoli, cauliflower, lettuce and swiss chard have so far been the biggest producers. My cucumbers are now the ones out of control and today might be spent making pickles. We’ll see how it goes. I would love to say I used my own cherry tomatoes in this dish but I would be lying. I thought we were not getting any of them till I found out my husband has been eating them before they got into the house hmmmm. So on Friday I got home before him and went out and harvested everything before he got home. NOW we have some cherry tomatoes in the house. I do fear that the other roma and beefsteak tomatoes will probably all ripen at once it seems to happen like that.
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Stove top multi-tasking charring corn, frying up bacon and heating water for the pasta

Bacon Garden Pasta
Serves 4
easy quick weeknight meal
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 4 medium corn on the cob, shucked
  2. 2-3 tablespoon olive oil
  3. 2 cups cherry tomatoes, halved
  4. 8+ basil leaves
  5. 6-7 slices bacon, chunked
  6. 1 medium sweet onion, small diced
  7. package of rigatoni or ziti
  8. kosher salt
  9. freshly cracked black pepper
  10. freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Char corn with a little olive oil over medium-high heat 7-10 minutes turning occasionally.
  2. Using a sharp knife, remove the kernals from the cobs
  3. cook pasta according to the packages direction
  4. In a small bowl add the tomatoes, torn basil leaves and a little salt and pepper
  5. In another pan saute the bacon until crispy, remove to a paper towel to drain
  6. In the same pan fry up the onions till tender, 4-5 minutes.
  7. Add the tomatoes, corn and the bacon to the pan along with some salt and pepper just till combined.
  8. drain the pasta once cooked add everything to your serving bowl and combine
  9. top with a few more basil leaves and some freshly grate Parmigianno cheese
  10. serve warm
Adapted from Fine Cooking
Adapted from Fine Cooking
Cooking at Clark Towers https://cookingatclarktowers.com/
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Summer Garden Salad

 

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Pretty hot this weekend – so far hottest this summer. Not only the heat but the humidity damn its gross out there! My phone is telling me that it is 91’F out and it also says it feels like 98’F. That means it is gross out there and hopefully you can stay inside with the air conditioner on or you are somewhere near a lake, pool or ocean. I am fairly certain that even I would go into the Atlantic ocean; which I very rarely ever do, it’s way too cold; if I was crazy enough to head to Hampton Beach today.

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Cooking on hot days is not really enjoyable and neither is eating on hot days so that generally means something light and easy. Friday night my husband made us salads and then we went out for ice cream. They counterbalance each other right?

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad
Serves 4
quick and easy summer salad
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ⅓ cup cider vinegar
  2. 2 tsp honey
  3. 1 small clove of garlic, minced
  4. ½ tsp kosher salt
  5. ¼ tsp freshly cracked black pepper
  6. 1 cup sliced cherry, grape or like tomatoes
  7. ½ medium cucumber, halved, seeded and sliced thin
  8. ½ medium yellow summer squash, quartered and sliced ¼ inch thick
  9. ¼ medium sweet onion sliced thin
  10. Kernels from 1 ear of corn
  11. 1 Tbs coarsely chopped fresh basil
Instructions
  1. Whisk the first 5 ingredients together in a medium bowl.
  2. Add the next diced/sliced 5 ingredients; stir well to combine.
  3. Let sit at room temperature for at least 30 minutes and up to 2 hours.
  4. Stirring occasionally before serving.
  5. Garnish with basil.
Cooking at Clark Towers https://cookingatclarktowers.com/

Pasta Salad easy tasty crowd pleaser

I wonder if there are people who are not BBQ’ing this weekend? I can safely say that even when we didn’t have company over we had a BBQ. Weather has so far never stopped us – huh KP? Think pouring rain, no lights, umbrella with drinks in hand and SO many laughs. Food tasted great I think? We were incredibly soaked but we were making memories!
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Even with all the outdoor parties, the unofficial start of summer and the great food out on the grill please take a moment to reflect on the meaning of Memorial Day maybe even take in a parade! A day on which those who died in active military service are remembered.
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I will be making this pasta salad to share with the fam along with BBQ shrimp, steak tips and lobsters. I might even make a potato salad since we have a lot of protein and not a lot of sides. We’ll see what I come up with later today.
IMG_4070IMG_40711 box of pasta such as campanelle, cavatappi or similar; cooked as directed – I use Tri-Colored Rotini
1 Can of small Black Olives drained
Container of cherry tomatoes – cleaned and sliced in half
Container of Feta Cheese
1 Carrot – grated
I like adding sliced salami or pepperoni – but this can be omitted
Ken’s Zesty Italian dressing

Make the pasta according to the package directions. After straining the pasta and while it is still warm add some dressing to toss with the pasta and marinate it.
IMG_4072In a large bowl toss everything else together and toss till its mixed all together.
IMG_4073Just before serving add a little more of the dressing and give it a quick toss again!
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Maple Roasted Carrot Salad

Happy Easter!!!  Have a wonderful day!

If I was better at this blogging thing I would have given you this recipe last week so you could make it today as part of you Easter dinner. I plan on making it later today for my fam that will be here for dinner. I first made this and blogged about this recipe back in 2016. I am looking forward to having it later today, I can taste it already!

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I also am planning on making a carrot cake with cream cheese frosting or it might turn into carrot cupcakes; both sound appealing to me.  I’ll have to see how the day progresses.

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Right now the house is super quiet. all I can hear is my fingers tapping on the keyboard. Which is very unusual around here. At the very least the dog is wanting something; could be out, could be attention or mostly could be a treat; but even he is still sleeping.  In less than an hour all things are going to change. My son and his fiance and my in-laws will all be here for pancakes, sausage and home fries.

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We have had Easter morning pancakes long before my kids were even born. And yes even though the kids are adults I will be hiding eggs. Which is almost as much fun for me as it is for them to find them.  I do love that I can truly hide them. The only problem is me keeping track of where I put them.
 
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If you happen to not have the ingredients on hand and there isn’t an open store near by I hope you keep this recipe in the back of your mind as it is easy to bring together; yes there are a few steps but nothing you can’t handle. The flavors meld so nice together and  you’ll look like a rock star placing it on the table for all to share.

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The Marcona almonds used to be something you had to look for around here but not now. I can get them pretty much at all of the grocery stores around. Which is great and now I have them on hand ALL the time. They are awesome by the handful as well as in sweet or savory recipes.  You should check them out if you haven’t already.

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Maple-Roasted Carrot Salad
Preheat oven to 425’F

2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup Marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper

Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.

Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.

Combine the cranberries and orange juice in a small saucepan. Bring to a simmer then set aside for 10 minutes.

In a small bowl combine the vinegar, garlic, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
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Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.

 

Recipe – Ina Garten the Chew episode

Fresh Corn Tomato Bacon Salad

What to do with the leftover corn on the cob? Not sure if your local grocery store requires you to buy a 6 – 12 ears of corn; well require might be a “strong” word it’s more like encourage you to buy more ears than you need. You can buy 6 for say $2.99 or you can buy it for a buck an ear. So being my true New England Yankee self I buy my 1/2 dozen and the 3 of us eat an ear a piece. My husband always make a comment “why did you buy so many” I think he should start doing the shopping – Just saying!
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There are actually many things you can do with the leftover ears. Once removed from the cob. Here are a few that I like. Corn Chowder is classic, add kernels to your corn bread/muffins or even your pancakes. Make a Mexican corn by frying up some onions and garlic along with the kernels and add a few spices like paprika, cumin, chili powder and squeeze in a half of a lime and top with a sprinkle of fresh cilantro. Corn salsa is also a good summer time use but one of my favorites is fresh corn tomato bacon salad. I mean honestly add bacon to just about anything and I would probably call it my favorite.

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Serves 4–6

6 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp.  Remove bacon to a plate and set aside.

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using a little of the bacon grease

Turn heat down to medium-low and add onions to the bacon drippings in the skillet. Cook, stirring occasionally, until onion has softened – about 5 minutes.
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Add corn, turn heat back up to medium, and cook, stirring occasionally, until corn is tender and just starting to brown in spots about 7–10 minutes.
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Remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.  Meanwhile, crumble bacon.  Add the sliced tomatoes, bacon, basil, and vinegar to the bowl with the corn.  Sprinkle in a big pinch of salt and some fresh ground black pepper. Toss everything together add more salt and/or pepper if needed.

I posted this back in 2015 but just finished making this just this morning for the pictures!

had to share some more photos aka food porn!
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Basil from my herb gardens

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playing with the little sun coming through my kitchen window

Spicy and Sweet dumpling salad

I have a strange obsession with dumplings which depending on where you are in the world can also be called a potsticker, gyoza or simply ravioli. They generally has a small amount of meat and some vegetables wrapped around a wrapper and you can boil, fry, bake or any combination of the three cooking methods. I have made my fair share of homemade dumplings but I have found a frozen brand that is delicious and I haven’t made a single dumpling since. A friend of mine showed me where there is a dumpling restaurant in Montreal that I’m kind of happy isn’t closer to me.
IMG_5588.JPGI’m sure that I am not off the hook and they are not difficult to make but sometimes a quick and simple lunch or dinner is just what the doctor ordered. Today we have been getting things done. We cut down our tree and it is finally is in place, we’ll need to get it decorated before the weekend ends.
IMG_5571This recipe fits a few of my requirements especially this time of year it is quick, easy, and limits my dumpling eating to a few and not the whole pan 🙂 which I could easily do but should most definitely not.
IMG_5581Sweet and Spicy Korean Dumpling Salad

3-5 dumplings per serving
Lettuce a few leaves chopped
Cabbage a few slices chopped
1 small Cucumber – peeled, seeded and julienned
1 small Carrot – peeled and julienned
1-2 tablespoons oil for pan frying
IMG_5584Spicy & sweet dressing
1 tablespoon Koren chili paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sugar in the raw
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

Place veggies in a bowl and set aside. Place all the dressing ingredients in a small bowl and whisk till combined.
Heat oil in a pan on medium low heat and arrange the dumplings so the bottoms are all touching the pan, you’ll want to brown the bottoms and then add a tablespoon or two to the pan and cover with a lid cook for about 5-10 minutes till the dumplings are cooked thru.
Mix everything when you are about to sit down and eat so the veggies and dumplings stay crunchy.
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Macros = 1 serving – recipe makes 3-4 with 4 dumplings per
227 Calories – 5 g Fat – 36 g Carbs – 9 g Protein

 

recipe adapted from Korean kitchen

Leftover Focaccia Panzanella Salad

This weekend I will be playing in my 17th KMS golf tournament. I have been on the board of the foundation for over 10 years and it is an honor to be apart of something that innocently started with a few family and close friends after losing a very dear person in all of our lives. The tournament and foundation has turned into something bigger than anyone could have predicted. We were just a bunch of family and friends that wanted to honor our friend in a fun way that he would have loved. It is the only fundraising we do and the monies collected go to supporting the health and well being of children in the greater Monadnock area. It really is my favorite meeting when we go through all of the grant requests and hand out thousands of dollars to the ones that meet our mission statement. I just wanted to share that little part of me that I am very proud of!

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I also sprinkled some Parmesan cheese on top 

So last weekend I made pizza in my cute little Uuni pizza oven out on the patio. I of course made way more than we needed or could eat. I froze the dough and just made a frittata with the leftover sausage, ham, peppers, onions and mushrooms.
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I have a tendency to not want to throw away perfectly good; case in point the focaccia bread that I made a few weeks ago was quite large and way more bread than anyone should eat in one sitting. While the bread is delicious fresh out of the oven; it doesn’t really taste the same the next day. I ended up make 2 different leftovers with it. I hinted that I would make cheesy garlic bread – I did and it was amazing. No I didn’t take pictures but trust me – make it!!! Melt a little butter and add a little crushed garlic to the butter and spread it all over the bread. Cover in shredded cheddar and mozzarella cheese and bake in the oven until the cheese has melted Aahhhhhhh  

IMG_5261The second leftover was used to make a side panzanella salad; which is basically just a leftover bread salad. I sliced up some red onions very thinly, made an easy dressing and added some baby arugula just to have some greens next to my delicious steak.
IMG_5263Dressing
1/4 cup Red wine vinegar
1 tablespoon Dijon Mustard
1/4 cup Olive Oil
1 tablespoon Honey
1 clove Garlic crushed
salt and pepper to taste

In a small bowl add the crushed garlic, vinegar, mustard and honey. Drizzle in the olive oil set aside until the salad is ready.

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Salad
Cubed day old (mine was a lot older – kept in the fridge)
Red onion – a few thinly sliced pieces
Baby arugula
Tomato – remove some of the seeds if you can (I used up some cherry tom’s I had in the fridge)

Place the cubed bread in the oven to dry out even more, I like them lightly browned. Not quite as hard as croutons. Place the arugula, onions, tomatoes and the cooled bread in a large bowl, cover with the dressing toss and serve.

Easy Potato Salad

I have a confession to make; this week there was not a lot of cooking or baking go on in my house; at least by me. I have been writing my weekly food blog for 3+ years now and my “norm” is to make something, take pictures of it and if it comes out good I will share it with all of you. If it isn’t blog worthy I either make something else, pull out something else I might have made and not shared yet or will try to share an oldie but a goody from a couple of years ago. I am sharing my easy Potato Salad – but these are actual photos from this morning! I wanted some today!
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To clarify my comment above about no cooking by me my daughter spent her entire Monday making up lunches, snacks and a dinner. The rest of the meals were quick throw together meals and I would think most of you already have your own that you can quickly put together.
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We are currently have a long weekend as it being Memorial Day – I do want to give shout out to all of the Veterans out there Thank You for your service!
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There are going to be a lot of cookouts around here this weekend; probably not on Monday as they usually are because we are going to have another rain out of a day. We are close to having one of the wettest months of May on record Yeah us! We did get the gardens in though; so that is yeah us!
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My go to Potato Salad

red new potatoes
eggs
mayo
celery
Kens Zesty Italian
scallions

Dice the potatoes into the medium/small even pieces. Boil for about 10-15 minutes; depends on the size of the potato.

put your eggs in your pot and cover with water. bring to a boil, cover and turn off the heat, let sit for 13 minutes.  Move to a cold water bath to stop the cooking process. and Peel once you can handle them.

This is what works best for me. I always make more and once peeled the pretty ones I turn into deviled eggs, the other ones I make into egg salad.

Drain your potatoes and rinse a little in cold water just so you can handle them a little. Place the warm potatoes into a plastic bag and add just enough Italian dressing so that they all get a little taste of it. I used around 2-3 tablespoons. Place in the fridge to cool completely.
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once cooled add to a bowl big enough to mix and then you can put the salad in a nice bowl or a travel bowl. add the sliced egg, chopped celery and top with the chopped scallions.
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Garden Salad

Good morning and Happy Mother’s day!

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Looking forward to seeing this again this year!

My Mother’s day plans were to be spent in the garden but apparently Mother Nature had other plans. Unfortunately we are not supposed to see the sun until Tuesday; insert sad face here.

The gardens were on the agenda since the kids asked what I wanted to do today and I figured why not tick off something from my “to do” list. And the gardens need a lot of love to get ready for planting in a couple of weeks; and manual labor is a precious gift; to me anyway.  Many OK maybe 10ish years ago this was the weekend when I would go buy all my flowers for the porch and veggies for the garden but after losing more plants and money than I care to share I now wait until Memorial Day and then I go out and buy and plant everything I want. That seems to be the safest in this neck of the woods.

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Although yesterday; while it was still pretty nice out my husband got all the beds ready for planting and throwing caution to the wind he ended up planting a few things like potatoes, onions, leeks, carrots, beets and shallots. I think we should be OK since they are in the soil versus a delicate plant above ground; though we will be watching the weather very closely.  I did see that 3 or 4 towns over awoke this morning to snow and power outages instead of rain YIKES!

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In anticipation of the yummy veggies coming out of our and possibly your hard work and dirty hands I want to re-share a quick and easy summer salad  that everyone loved.

 

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad

⅓ cup cider vinegar
2 tsp honey
1 small clove of garlic, minced
½ tsp kosher salt
¼ tsp freshly cracked black pepper
1 cup sliced cherry, grape or like tomatoes
½ medium cucumber, halved, seeded and sliced thin
½ medium yellow summer squash, quartered and sliced ¼ inch thick
¼ medium sweet onion sliced thin
Kernels from 1 ear of corn
1 Tbs coarsely chopped fresh basil

Whisk the first 5 ingredients together in a medium bowl. Add the next diced/sliced 5 ingredients; stir well to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours. Stirring occasionally before serving. Garnish with the basil.