Arugula & Farro Salad

I had this salad a few weeks ago at a friend's house for lunch and couldn't stop thinking about it. After a few days I made it myself and have since made it 2 more times. It is that delicious. It is the perfect early summer salad and can easily be served as a side dish or main course. You're going to want to make this. Recipe is adapted slightly and is served nightly at Charlie Bird, which I now want to visit ASAP.

INGREDIENTS
1 cup farro
1 cup apple cider
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
2 bay leaves
6 tablespoons good olive oil
3 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved
1/2 cup pistachio nuts, chopped
3 cups arugula leaves
1 cup basil and/or parsley leaves, torn
1 cup mint leaves
1 cup halved cherry tomatoes
1/3 cup thinly sliced radish
Flaky sea salt for finishing

In a medium saucepain, bring farro, apple cider, vinegar, salt, bay leaves, plus 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard the bay leaves.

In a large salad bowl whisk together the olive oil, lemon juice and a pinch of salt. Add the cooled farro, parmesan and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving gently fold in the arugula, fresh herbs, tomatos, radish, and flaky sea salt to taste. Serve and enjoy!

Kale and Brussels Sprout Salad

This is my current go-to salad and I make it almost once a week. I'm sorry to my friends for the lack of diversity recently. But its so good!! Its crunchy and salty and tart and sweet. It's a winner. Try it out!

INGREDIENTS
1 head lacinato kale
10-12 brussels sprouts
2 tablespoons toasted pine nuts
handful of dried cranberries
2-inch cube of parmesan, grated

DRESSING
1 small garlic clove, minced
1 lemon, juiced
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon sugar
olive oil
salt and pepper

Wash, de-spine, and shred the kale and place in a large bowl. Trim the brussels sprouts, halve them, then shave them (cut thinly) and add them to the same bowl. Top with pine nuts, cranberries, and parmesan.

Mix together the garlic, lemon juice, vinegar, mustard, and sugar in a jar. Add olive oil until its about equal parts above mixture and olive oil. Add salt and pepper, shake vigorously and taste for seasonings. Pour the dressing on the salad, mix well, and serve.

Spinach, Bacon, & Fried Goat Cheese Salad

My favorite kind of salads are the ones filled with so much bacon, cheese, and fried things that you just know your heart woulda been better off if you'd just eaten a double cheeseburger... only half kidding. This is one of those salads that has quickly become a favorite of mine. It was so delicious and satisfying, although, when are bacon and fried goat cheese ever not satisfying? Ya gotta make this. Makes 2 main course salads.


INGREDIENTS
4 ounces baby spinach
1/4 cup candied pecans
5 pieces of fried bacon- keep the bacon grease for the dressing

1 clove garlic, minced

1 teaspoon fresh thyme leaves, minced

2 tablespoons red wine vinegar

1/4 cup dried cranberries

Fried Goat Cheese

3 ounces goat cheese
1/3 cup flour
1 egg, beaten

1/2 cup panko bread crumbs

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

pinch of salt

Equally divide the spinach, pecans, and bacon pieces between two bowls or plates and set aside. Next, make the fried goat cheese. To do this, take the goat cheese and cut into 1/3-inch slices using a knife just run under hot water (you should get about 6 slices). Place slices on a plate and refrigerate for a few minutes. Meanwhile, place the flour in a small bowl, the egg in another bowl, and combine the bread crumbs, thyme, garlic powder, and salt in another. Take each slice of cheese and first coat both sides in the flour, then the egg, then the bread crumbs. Fry each in a bit of olive oil until lightly browned on each side. They are delicate, to be careful. Place 3 pieces on each salad. 

Quickly wipe out the oil from frying the cheese and pour 4 tablespoons of bacon grease into the pan. If you do not have this much, substitute olive oil. Add the bacon pieces and cook until warmed. Add the garlic and cook, stirring, for about 20-30 seconds. Add the thyme and cook for 10 seconds. Pour in the red wine vinegar and cranberries and immediately take off the heat. Give a quick stir and pour on top of salads. Eat and enjoy (this is not a salad you want sitting around for a long time... eat right away!). 

Arugula Salad with Shaved Fennel, Grapefruit, & Parmesan

This is my dad's favorite salad and he made it for me last month when I was home in North Carolina (along with a huge pan of lasagna bolognese... he knows me so well). It was such a nice spring salad that I thought I'd make it again this week. I think its a winner due to the seemingly unusual but wonderful flavor combinations of all the ingredients (the subtle licorice-ness of the fennel, the bitterness of the grapefruit, the saltiness of the parmesan, and the spiciness of arugula). Its very easy to make and was enjoyed by all. Photo by Jason A. Volpe.

INGREDIENTS
5 ounces arugula
1/3 cup shaved fennel bulb
1 juicy ripe grapefruit, sliced into segments
2-3 oz. good parmesan, shaved with a vegetable peeler
2 tablespoons pine nuts, toasted

Put all ingredients in a large bowl and toss with salad dressing (below).

Vinaigrette
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon lemon juice
1 teaspoon grapefruit juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
salt & pepper

Put all above ingredients in a jar and shake to combine/emulsify. Taste and season appropriately. Pour over salad and serve.

Southwestern Quinoa Salad

This salad was a delicious and refreshing treat, especially now that spring is near and its getting warmer outside. I ate this as a one-bowl dinner, but it could be a lovely side dish brought to a potluck or cookout. Its filling and incredibly healthy. Yum yum yum.
Adapted from www.letsdishrecipes.com.

INGREDIENTS
2 cups cooked quinoa
1 can black beans, rinsed & drained
1 cup canned corn, drained
3/4 cup red bell pepper, chopped
1 avocado, chopped
1 small jalepeno, seeded & chopped
1/4 cup red onion, thinly sliced
1/3 cup cilantro, chopped
1 garlic clove, finely chopped

Dressing Ingredients
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 lime, juiced


Add all the salad ingredients to a large bowl and stir/fold to combine using a spatula, so as to not mush the avocado. Mix together the dressing ingredients in a jar and shake to combine. Pour over salad and stir to incorporate. Refrigerate for 2+ hours before serving.

Quinoa, Avocado & Chickpea Salad

Okay. This salad is........... vegan (gasp!). I'm pretty sure its the first vegan meal I've ever eaten (could be an exaggeration, could be true), and I'm always afraid to try vegan recipes for fear that they are tasteless, or that they include unfortunate substitutes for critical ingredients, like butter and eggs. BUT THIS IS GOOD. Very very good. I am already dreaming up fun new additions for next time, one of which includes feta cheese (whoops, there goes the vegan thing). It tastes super fresh and goes down easy. Very healthy, very filling, very delicious. Adapted from The Diva Dish.

INGREDIENTS
1/2 cup dried quinoa
2 cups vegetable broth
1 bunch of cilantro leaves, rinsed and dried
2 cups spinach leaves, rinsed and dried
1/4 cup chopped red onion
2 garlic cloves
1 can chick peas, rinsed & drained
1 cup grape tomatoes, halved
2 avocados, pitted and chopped

DRESSING INGREDIENTS
zest from 1 lemon
juice from 2 lemons
2 teaspoons dijon mustard
2 teaspoons olive oil
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon salt
freshly cracked pepper

Pour the quinoa and vegetable broth in a small saucepan and let sit for 15 minutes. Turn heat on medium/high and bring to a boil. Reduce heat to medium/low and cook, simmering, for about 20-25 minutes, or until quinoa is cooked through, but not dry. Remove from heat and let cool (I put it in the freezer to speed up this process since I was eating right away).

While the quinoa is cooking, place the spinach and cilantro in the food processor and pulse until finely chopped, but not blended. I overdid it, and as a result had a paste, rather than nice pretty flakes. Remove from food processor and place in the bottom of a large bowl. Using the food processor pulse the onion and garlic and add to spinach/cilantro. Add the chick peas and stir together.

Make the dressing by adding all the ingredients to a small jar and shake. Pour over the green/chick pea mixture and stir together. Add the chopped tomatoes and carefully fold in the avocado and quinoa. You don't want to over-stir, since you don't want the avocado to mash. Taste for salt and pepper and serve!!

Greek Tortellini Salad

I made this pasta salad the other night for a bridal shower that I was co-hosting... Its an imitation of the tortellini salad at this great panini/gelato spot in downtown Knoxville called Coolato Gelato (arguably the bride's favorite local eatery). If you've never been, you really should. Similarly to all pasta salads, this one is infinitely adaptable and you can add whatever you like to it.

INGREDIENTS
- 1 pound tri-colored cheese tortellini pasta
- 8-10 ounces of good greek salad dressing
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 orange bell pepper, sliced thin
- a bunch of chopped marinated artichoke hearts
- 4 ounces feta cheese, crumbled

Boil the pasta, according to directions. Add all the vegetables and feta and about half of the greek salad dressing. Toss to coat. Taste and add extra dressing until you have enough. If you make this in advance, only add half the dressing ahead of time and add the rest of the dressing right before serving. Also wait to add the tomatoes, so they don't get soggy. Serve and enjoy!

Avocado, Apple, Blue Cheese, & Steak Salad

The story behind this salad is that a version of it was first made during a beach weekend when a few of my girlfriends and I were celebrating our friend's last few days as a bachelorette. We all ooh'ed and ahh'ed about it all weekend and have each made and served it at almost every possible occasion since. The last time I made it I grilled a filet and popped it on top (as pictured), although most of the time I make this as a side salad without any major protein. Its amazing either way. The 2 critical items: the dressing, and avocado. If you change it around at all, thats fine, but don't ditch either of those things.


Salad Ingredients
5 ounces mixed baby greens
1 avocado, chopped
1/2-1 granny smith apple, chopped
2 scallions, thinly sliced
1 handful candied pecans (homemade or not)
3 ounces crumbled blue cheese

Put all of ingredients together in a large salad bowl. Prepare the salad dressing...

Salad Dressing
1 clove garlic, minced

3 tablespoons red wine vinegar

1/3 cup olive oil

1 1/2 teaspoons dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
pepper to taste

Put all dressing ingredients in a small jar. Put lid on tightly and shake to incorporate/emulsify the oil and vinegar. Pour however much dressing you want on the salad. Toss together and serve (with or without filet, although I'm going to just say that pretty much anything is better with filet on top. And yes, I do remember that I used to be a "vegetarian." Shhh.).

Mexican Pulled Chicken (Slow Cooker)

This is a recipe that can be found online and in many easy slow cooker cookbooks. Its so simple and its really delicious. The first time I ever had it was at a party and a friend had brought it as a filling for burritos.  It's great wrapped in a tortilla, on nachos, and even on a taco salad (as pictured). So easy, healthy, yummy and adaptable. This time I used half regular jarred tomato salsa and half tomatillo salsa. Some times I add a bit of cream cheese at the end to make it a bit richer, other times I leave it out.



INGREDIENTS
2.5-3 lbs. boneless skinless chicken breasts
24 ounces jarred salsa
1 15ounce can black beans, rinsed & drained
1 15ounce can corn, drained
4 ounces cream cheese (optional)

Pour a bit of the salsa on the bottom of a crock pot or slow cooker. Place the chicken breasts on top and cover with beans, corn, and salsas. Cover and cook on high for 5-6 hours. Shred the chicken with 2 forks. Let cook a bit longer to reduce the liquid. Add the cream cheese in the last few minutes and stir until melted.

Serve in burritos, tacos, over nachos, or on a salad. YUM.

This also freezes well.

Arugula, Caramelized Onions, and Tuna Salad

I just spent the past weekend in Asheville, NC with my mom, aunt, and cousin. At our last dinner we were discussing each of our favorite meals we've had while traveling and my aunt mentioned a variation of this salad that she and her friends had a number of years ago on a trip to Europe. She made it sound so delicious that I made it for dinner the night I came home from our mountain trip. You could put any fish or steak on this salad and it would be equally delicious. I chose tuna because it looked the best at the grocery store. Easy and beautiful meal!


INGREDIENTS
1 bag of arugula
1 or 2 red onions
2 large (4 baby) portobello mushrooms

12-16 ounces fish or steak (no bones)

Worcestershire sauce

Balsamic vinegar

Salt & pepper

Parmesan

Olive oil

Thinly slice the onion and mushrooms. Head some olive oil in a hot skillet and throw in the onions and begin the caramelization process... stirring every so often. Continue to cook the onion until about halfway caramelized. Add a splash of balsamic vinegar (the sweetness of the balsamic aids in the flavor and the caramelization process). Once almost finished, add the mushrooms and continue to cook together until nice and sweet.

Meanwhile, spread the arugula on a serving platter and sprinkle top with salt and pepper. Shave parmesan (lots!) on top and set aside. 

While the onions are still cooking sprinkle both sides of the tuna/steak/whatever with salt, pepper, worcestershire sauce, and a bit of balsamic. Heat a grill pan (or an actual grill) to medium/medium high and sear the steaks. Cook to your liking. Remove from grill and slice. 

Sprinkle the salad with olive oil and balsamic vinegar. Place the caramelized veggies on the platter and add the sliced tuna in the middle. Have guests serve themselves taking a bit of everything. Mmmm. 

Panzanella Salad

I went to the grocery store the other day and saw the best looking tomatoes in months. Summer is approaching! This is an italian salad that is best when made with fresh produce in the middle of the summer, but I jumped the gun a bit and made it in late March. Oops. I used a few recipes as a base (mostly Ina Garten's) and tasted as I went. I ate this and this alone for an entire meal. Delicious.

INGREDIENTS
- 2 tablespoons olive oil
- 1/2 loaf french bread
- 2 large ripe tomatoes
- 1 yellow/orange bell pepper
- 1/4 red onion
- ~15 basil leaves
- optional items: cucumber, pancetta, feta

SALAD DRESSING
- 1 teaspoon finely minced garlic
- 1/2 teaspoon dijon mustard
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- salt and pepper


Cut the french bread into 1-inch cubes. Head the oil in a large skillet over medium heat. Add 3/4 teaspoon salt and the bread cubes. Toss to spread the oil evenly. Heat for about 10 minutes, tossing frequently. It is important to toast these a bit so that they do not become soggy later on.

Meanwhile, chop the vegetables to be the same size as the bread cubes. Slice the red onion thinly. Chop the basil. If using pancetta, dice and saute until cooked. Add all the vegetables together in a large bowl.
To make the dressing whisk together the garlic, mustard, and vinegar. Slowly pour in the oil while whisking. Taste for salt and pepper.

Once the bread is finished, let cool slightly. Add to the vegetables and pour the dressing on top. Toss well to coat. Let sit a few minutes before serving. What happens is absolutely fantastic: the bread soaks up the dressing and you get a bit of a crunch, while not feeling like you're eating crumbly croutons. Serve and enjoy!

* Makes enough for 2 main course servings or 4 salad servings.

"Autumn Salad" with Sweet Lemon Vinaigrette

I just returned from a long weekend in New York in which I pretty much ate (and drank) myself into a coma. There was bowling, friends, beer, lattes, Double ShackBurgers, sushi, cannoli, omelettes, greek dips, dumplings, oh, and more dumplings. By the end of the trip I could barely move and so we (the other half of my a capella group and myself) decided to make a nice big salad (and ricotta and prosciutto crostini-oops). We were inspired by a salad we'd shared at 'Snice the day before.. here it is. Super yummy, super refreshing, super satisfying.

Salad
1 package Arugula
1 handful walnuts, coarsely chopped
1 pear, sliced
1/2 apple, sliced
1 handful dried cranberries
crumbled gorgonzola

Layer all the salad ingredients in a bowl and set aside.

Sweet Lemon Vinaigrette
1 teaspoon dijon mustard
2 teaspoons white balsamic vinegar
1/2 teaspoon honey
2 teaspoons fresh squeezed lemon juice
1/4 cup olive oil
salt and pepper

Whisk together all the ingredients except the olive oil. Slowly pour the olive oil into the vinegar mixture, whisking constantly. Season with salt and pepper and add more of any ingredient, if needed. Pour over prepared salad. Serve and enjoy!

Chicken Caesar Salad

Classically delicious Caesar Salad recipe... Make me!

Ingredients

• 3/4 teaspoon garlic paste (finely grated garlic)
• 3 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon Worchestershire sauce
• 6 anchovy filets made into paste
• 2 large egg yolks
• 5 tablespoons canola oil
• 5 tablespoons olive oil
• 3/4 cup grated parmesan cheese
• freshly grated pepper
• 2-3 heads of romaine lettuce
• 2 grilled chicken breasts
• Croutons (homemade are best, but any will work)

In a large bowl whisk together the garlic paste and lemon juice. Let sit for 10 minutes. Add the Worchestershire sauce, anchovies, and egg yolks and whisk to combine. Slowly drizzle in the olive oil while whisking. Add the parmesan cheese and stir together. 

Cut the romaine into bite sized pieces and add to bowl with dressing. Toss with tongs and add a bit more parmesan and the croutons. Plate and place sliced chicken breast on top. 

Makes enough for 3-4 main course servings or 6 side servings. 

** I also added avocado to this recipe, which gave it an extra richness- thanks for the idea, Maryssa!

Tomato Basil Mozzarella Mint Salad

This salad is one of my all-time favorites. Not only is it ridiculously easy, but its delicious. Summer tomatoes are like candy to me, and their sweetness, paired with the freshness that the basil/mint topping adds (not to mention the CHEESE) makes this combo unbeatable. I got these tomatoes from the farmers market just the other day, but they were harder to find, as most venders were selling pumpkins, squashes, eggplant and other autumn treats. So go make this immediately, before its fall and you can’t get good tomatoes anymore! 

• 2 tomatoes
• Fresh mozzarella (either 1 large ball or two medium ones)
• Handful of fresh basil leaves
• Handful of fresh mint leaves
• Kosher salt and fresh ground pepper
• Balsamic Vinegar
• Olive Oil

Slice the tomatoes into 1/4 inch slices. Slice the mozzarella cheese into same-width slices. Cut the basil and mint into shreds(?)/small pieces. Don’t be afraid to cut a lot up- you cannot have too much of these herbs on this salad. 

Layer the tomatoes with the fresh mozzarella on a serving dish. Sprinkle the basil/mint together on top of the tomatoes and cheese. Sprinkle with kosher salt and fresh cracked pepper. Sprinkle a SMALL amount of balsamic vinegar and olive oil on top (you do not need much of this at all). 

Serve and enjoy! 

Chicken Salad

No real story here… I wanted chicken salad and used what I had in my fridge and this is what came about. It was delicious and adaptable in many ways. I’m not suggesting any real amounts here, as I did not measure. Just add and taste as you go!

• Cooked chicken (rotisserie works well)
• Green grapes
• Walnuts
• Celery
• Fresh tarragon
• Mayonnaise
• Lemon Juice
• Celery salt
• Salt and pepper

Shred the chicken, chop the grapes and celery. Add all ingredients together and mix to combine. Serve over lettuce. 

Easy Potluck Pasta Salad

I made this pasta salad for a cookout with friends this weekend. Its so easy to make and infinitely adaptable based on whatever you have in your fridge, or what looks good at the grocery store— I usually try to get ingredients that vary in color to make this dish look prettier. You can make your own salad dressing, or use bottled (I used bottled this time, oops). Occasionally I make this same dish but with a greek flare (using pasta, marinated artichokes, sun-dried tomatoes, red onion, feta, and greek dressing). By no means is this gourmet or even impressive, but its cold and fresh and it tastes pretty darn good when accompanied by a burger and a cold beer. 

• 1 pound (16 oz.) rotini (spiral) pasta
• 2 bell peppers (I usually use 1 orange & 1 yellow)
• 1 pint cherry tomatoes
• 1/2 red onion
• Broccoli florets
• feta cheese 
• ~ 1 1/2 cups italian-like dressing

Boil the pasta according to the directions on the box. Drain and rinse with cold water until cool to the touch. Pour into a large bowl and add the above ingredients (chopping the onion, peppers, and tomatoes however you like). Pour the dressing over the pasta and add the feta cheese and mix well. 

Greek Salad

I had been eating …. poorly…. over the past few days. There was a birthday party (cupcakes & beer), and then a pizza party (pizza & breadsticks & soda). Whereas these are some of my favorite foods, when I eat them all in a row, I sometimes feel like I’m in need of major detox. Tonight was one of those nights. I decided to make a greek salad and called my brother for his dressing recipe (its the best). Its really easy to make and flavorful. Although the picture above does not have chicken in it, I did grill a chicken breast and put it on at the end…

To prepare the salad…. (however much of each ingredient you prefer)

• 1 head of red leaf lettuce (may not need all of it) 
• red onion, sliced 
• 1 avocado 
• cherry tomatoes, halved 
• marinated artichokes, cut up 
• olives, if you like them (ick)
• feta cheese 
• croutons 

Wash and dry the lettuce and cut up. Place in bowl. Cut the avocado, tomatoes, artichokes and onion and place on top of the lettuce. Sprinkle feta cheese on top, as well as croutons. Set aside. 

To make the dressing….

• 1 clove garlic, minced 
• 1 tablespoon dijon mustard 
• 1 teaspoon red wine vinegar 
• 1/2 lemon, juiced 
• 1 1/2 teaspoon oregano 
• 1/4 cup olive oil 
• salt and pepper 

In a bowl combine the garlic, mustard, vinegar, lemon juice, and oregano. Whisk in the olive oil slowly until combined. Add salt and pepper to taste. ……. Pour the dressing over the salad and toss to combine. Place the chicken breast pieces on top and serve. Makes 2 main course servings (with chicken), or 4 side dish servings (without chicken).