Chicken salad

Chicken leftovers? No problem! Last night I roasted a whole chicken, definitely too much for the two of us, especially because I don’t like its flavor if I warm it up the following day. So I removed the bones while the leftovers were still warm and today I turned them into this appetizing recipe.

Ingredients:

(for 4 people)  A  B  Gf

  • the meat from half roasted chicken or 1 lb. of organic chicken breast
  • one carrot (optional)
  • one stalk of celery (optional)
  • half yellow onion (optional)
  • 1 Tbsp. of EVOO
  • 2 tender stalks of celery
  • 1 yellow bell pepper
  • a handful of roasted pumpkin seeds
  • the juice of half lemon
  • Salt
  • 2 Tbsp. of mayonnaise (see my recipe)

If you don’t have any chicken leftovers, boil the chicken breast until tender (approximately 40 minutes) in a quart of water, together with half yellow onion, one carrot and one stalk of celery.

In the meantime, make the mayonnaise (see my recipe). Then wash and peel the carrot, wash the celery and the bell pepper. Chop finely the celery and the carrot, cut the bell pepper into thin slices removing the seeds and white membrane inside, and then cut them into small pieces.

Mince the chicken, put it into a mixing bowl, squeeze the lemon on top of it, toss, add the chopped vegetables, the roasted pumpkin seeds, the mayonnaise, toss again and serve.

N.B. Please remember to wash your hands and every surface that has been in touch with the chicken with hot water and anti-bacterial soap since poultry meat is very prone to contamination by the dangerous bacterium E. coli.

 

 

 

Beets and feta salad

IMG_4793Ingredients:

(serves 4)  F  W  B  V  Gf

  • 1 bag of organic arugula
  • 2 red beets (cooked)
  • 1 fennel
  • 3 oz. of Feta cheese
  • ¼ cup of roasted pumpkin seeds

Dressing:

  •  2 tsps. Dijon mustard
  • 1 tsp. of  organic honey
  • 3 tablespoons of extra-virgin olive oil
  • 1 Tbsp. of apple cider vinegar
  • Salt (to taste, optional)
  • Pepper (to taste, optional)

Trim the leaves from the beets, wash the beets, scrubbing away any dirt, and leave them wet. Wrap them in foil and place them on a cookie sheet. Cook in the oven at 400F for 45/50 minutes. Once cooled, peel them by removing the outer skin with a knife and cut them into small cubes.
Rinse the organic arugula and arrange it on four serving dishes. Cut the Feta cheese into small pieces; arrange these two ingredients on the arugula, together with the pumpkin seeds.
Trim the fennel stalks and wash the bulb. Cut it in half lengthwise and slice it thinly, starting from where you removed the stalks and discarding the hard root end.
Arrange some fennel on each salad.
In a small bowl, mix the dressing ingredients. Pour the dressing on the salad.

Lentils Salad *

This salad can be eaten warm or cold.
Instead of lentils, you can also use black-eyed peas, soybeans, chickpeas, etc.
It gets particularly high in proteins when you mix two varieties of legumes and rice, for example lentils with rice and kidney beans with chickpeas.
In the summer the dried herbs can be replaced with a handful of fresh basil or cilantro.
In the wintertime, some chopped rosemary adds a warmer taste to this salad.

Ingredients:

(serves 2)  A  V  Gf  B

  • 1 cup dried lentils
  • 2 cups vegetable broth
  • 1 cucumber or 1 zucchini squash
  • 6-8 dried tomatoes

Dressing:

  • 1 Tbsp. vinegar
  • 1 Tbsp. Tamari
  • 1-2 Tbsp. tomato paste
  • 4 Tbsp. Evoo
  • Salt, pepper, turmeric, curry powder, dried herbs

Rinse the lentil and soak them for about 12 hours. Then rinse them again and cook for 20 minutes in vegetable broth, stirring occasionally and adding some water if necessary.
After 10  minutes, add the dried tomatoes and stir.
Transfer the cooked lentils into a serving bowl and stir in a grated cucumber or a grated zucchini squash.
Instead of the grated vegetables you can add a diced fresh tomato or bell pepper.
Mix the dressing ingredients in a small bowl, pour over salad, toss and serve.

* Recipe by Sonja Bachus

Power Greens Salad with Lentils and Feta Cheese

The colder weather and the shorter days find me wanting for richer, warmer dishes.
This tasty, rich salad is ideal for a lunch or for a light supper.
This autumn recipe combines the freshness of power greens and feta cheese with the richness of lentils, with just a touch of sweetness from the golden raisins. The tangy dressing exalts the flavors, and the vitamin C of the lemon juice facilitates the absorption of the iron contained in the power greens.
Bring this salad with you at work. It’s ideal for your lunch, as it’s easy to digest and will energize you, allowing you to go from lunchtime to dinnertime without the need for a mid-afternoon snack.
Mix this salad the night before, keeping it in the fridge, ready to go the following morning. Put the dressing in a separate jar and add it to the salad when you are ready to eat it.

Ingredients:

(serves 2)  F  W  V  B  Gf

  • 6 oz. of power greens (kale, chard and spinach), washed and spun dry
  • 6 Tbsp. of braised brown lentils (see my recipe)
  • 2 oz. of organic feta cheese
  • ¼ cup of golden raisins
  • 2 Tbsp. of roasted pumpkin seeds

For the dressing:

  • 4 Tbsp. Evoo
  • 1 lemon, squeezed
  • Himalayan salt and freshly ground pepper to taste

Cook the lentils according to my recipe.  (If you use the quantities suggested in my recipe, Continue reading

Calafia’s Grilled Asparagus Salad*

There are restaurants and Restaurants and that is because there are chefs and Chefs.

I don’t know about you, but I prefer those that start with a capital letter because Food – and consequently Cuisine – must not be taken lightly since we are what we eat, remember?
Cuisine is a form of art because it takes as much talent, creativity, skill and knowledge to create a good recipe as to paint a beautiful painting or to sculpt an elegant sculpture.
A good Chef can really make the difference not only by creating pleasure to the palate but also by contributing to your well-being.

One of these Chefs is Charlie Ayers of Calafia’s in Palo Alto, California.

Every time I open the menu Calafia’s I feel like a girl in the candy store: I want everything. I love the freshness of their food, the excellent quality and seasonality of the ingredients, and the original ways the Chef has to combine them into delicious dishes. But, most of all, I like the fact that I can digest what I eat. That for me is the best way to know that I have had good, nutritious, and organic food.

My gratitude goes to Chef Charlie Ayers for generously allowing me to publish two of his wonderful recipes in my blog.

Ingredients:

(serves 2)  Sp  Sr  V  B  Gf

  • 1 pound medium to small asparagus, bottom portions removed, and bottom third of the stalk peeled
  • 2 small heads of baby frisee lettuce, washed and spun dry, tough leaves removed
  • 6  Easter egg radishes, thinly sliced on a Japanese mandolin
  • 1 bunch fresh chives, cut into 1/4-inch-long batons
  • 4 tablespoons Evoo
  • 9 tablespoons Eureka lemon juice
  • kosher salt and freshly ground pepper to taste Continue reading

Golden Beets with Queso Seco*

Ingredients:

(serves 2)   Sp  Sr  V  B  Gf

  • 1.5 cups cooked, peeled, and diced golden beets
  • 2 cups raw English peas
  • 1 shaved clove of elephant garlic (use a razor blade) super thin
  • 1 lb. fresh pea shoots
  • 1 bunch of pencil asparagus (cut on a severe bias) leave tips intact (blanched)
  • ½ lb. teardrop cherry tomatoes (l like the red & golden mix)
  • 1 bunch fresh mint
  • ¼ cup minced shallots
  • ¼ lb Queso Seco (grated)
  • 1 Tbsp freshly toasted & ground cumin seed
  • 3 Cups sliced 1/4 in thick crimini mushrooms (tossed in salt & lemon juice, then drained)
  • 2 Cups extra virgin olive oil
  • 4 Tbsp sherry vinegar
  • 4 Tbsp fresh squeezed lemon juice
  • 1/2 tsp ground nutmeg

Boil beets until almost fork tender (about 15 mins). Continue reading

Tuna and Artichoke salad

This simple salad is so versatile that you will not only love it but it will also become one of your favorite problem-solving recipes. In fact it makes a delicious appetizer, it’s ideal for lunch or for a picnic, it can be used in sandwiches, as a dip with raw vegetables or served on toasted whole-wheat bread for brunch.
Can you ask more from such an easy recipe?

Ingredients:

(serves 4)   A  Gf

  • 10 oz. of oil-packed canned white tuna
  • 1 can of artichoke hearts
  • 4 stalks of celery
  • 1/3 cup of sunflower seeds
  • 1 yellow bell pepper
  • 2 green onions
  • 3 Tbsp. of mayonnaise
  • Salt
  • Freshly ground pepper Continue reading

Niçoise Salad

As soon as the weather warms up, I desire more salads and the Niçoise is one of my favorites. It reminds me of the French Riviera, of summer vacations, of lunches basking in the warm February sun in a small Provençal village, knowing that in my hometown the weather was still grey and cold …

Its blend of flavors is unique, especially if you can find all the right ingredients. It will never be like the one you eat in Nice, though, simply because some flavors are inimitable: I don’t know what makes them unique but it must be a combination of atmosphere, distinctive taste of the ingredients and, most likely, the local air.
The
Niçoise is too rich to be your ordinary salad, so make a meal of it, not just a side dish.
Still, it’s a salad, very easy to make and very healthy.

Ingredients:

(serves 4)   Sp  Sr  B  Gf

  • ½ lb. of mixed greens
  • ½ lb. of green beans
  • 2 ripe organic red tomatoes
  • 2 cans of oil-packed tuna (4 oz. of drained tuna)
  • 2 medium golden potatoes
  • 2 Tbsp. of minced shallots
  • 4 eggs
  • 16 anchovies fillets
  • 1/2 cup black Niçoise-type olives
  • 3 Tbsp. of capers

Continue reading

Asparagus and Tomato Salad*

Asparagus keep playing their star role in Farmers’ Markets while tomatoes and basil are making their first appearance. Since their overlapping season is short, let’s give them a chance to perform together in this appetizing salad.


Ingredients:

(serves 4)  Sp  V  B  Gf (with brown rice)

  • 1 lb. green asparagus, blanched
  • 1 cup cooked white beans
  • 1 cup cooked farro (or brown rice for Gf version)
  • 1 cup cherry tomatoes
  • ¼ cup Kalamata olives

For the pesto vinaigrette:

  • 20-25 basil leaves
  • 2 Tablespoons of pine nuts
  • 1 garlic clove (optional)
  • 4-5 Tablespoons of extra virgin olive oil
  • 1 ounce of Parmesan or pecorino cheese
  • 2 Tbsp. white vinegar
  • Salt and pepper to taste

Soak the white beans overnight in cold water. Cook them until tender. Cook the farro (or brown rice) al dente and set aside.

Citrus salad *

Ingredients:

(serves 4)  A  V  Gf  B

  • 5 oz.  lamb’s lettuce 
(mache)
  • 4 oz. Belgian endive
  • 2 oranges
  • 1 pink grapefruit
  • 6 dates
  • 1 avocado
  • 3 Tbsp. toasted walnuts

For the salad dressing:

  • 4 Tbsp. lemon juice
  • 4 Tbsp. canola oil
  • 2 Tbsp. heavy cream
  • Salt and pepper to taste

Wash lettuce and Belgian endive with plenty of cold water, several times, and spin dry in a salad spinner.
Cut Belgian endive into thin strips. Roast the walnuts in a skillet over medium heat, without any oil.
Cut the avocado in half, remove the stone and cut the flesh into cubes. Cut the dates into strips. Peel the grapefruit and the oranges with a sharp knife, removing also all the white skin.

Remove the sections from the internal skin and arrange them on the border of each serving plate.

Place the lamb’s lettuce on the plates, together with the endive and all the other ingredients.
Whisk all the dressing ingredients together and drizzle over the salad.

*  Recipe by Sonja Bachus