Grilled Peach Spinach Salad

This recipe was SUPER easy. I didn't get a chance to grill the peaches so I sautéed them in the olive oil on the stove-top. I would have grilled them if I could have, bet they would be sweeter. Thanks Paula!

URL at bottom...

Here!

Citrus Queso Salad

This recipe was in a Cacique cheese ad within my newest Cooking Light. I loved the unexpectedness. The chipotle in adobo made the salad quite fiery. I enjoyed it, but my fellow dinner eaters had some issues with it. One thought his tongue was going to burn out of his mouth. Oops! Well we need more culture in our cuisine anyways. :)

Green Bean and Cherry Tomato Salad

I was BLOWN away by this little salad! I completely recommend this recipe. Once again, Smitten came through. This salad is a perfect start of summer companion :)

Recipe to follow...

Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Nanban-zuke

This lovely meal came from a dear friend of mine named Sumiyo. I met her in my college Ceramics program. On top of being a gorgeous Japanese native, and an AMAZING ceramicist she also was a phenomenal cook. She invited me over to teach me some authentic Japanese cooking. She gave me slippers to wear and a Japanese apron she brought with her to the States. This dish, known as Nanban-zuke has become a treasured favorite of mine. I always think of her when I'm preparing this dish. More or less it was explained to me that Nanban-zuke means a marinading of deep fried food in vinegar. I was taught to use salmon, but I've read about many other things used since the Portuguese and Spanish enjoy this process as well.

Grilled Salmon and Cucumber Salad

Cooking Light is my favorite magazine subscription. And, shopping in Marshalls one day I found The Best of Cooking Light cookbook marked down to $5.99! It's turned into my most treasured kitchen pal.

Although I have been eating Vegetarian for a few years, I keep some fish in my diet. I do however make it a point to be incredibly appreciative of the animal sitting in front of me. (They have vertebrae, circulatory systems, and brains don’t they?) The recipe called for the fish to be broiled. That's my favorite way to cook salmon. I am pretty skilled at cooking salmon. Not too rare, not too well-done. Just perfect. The recipe also added that this dish would go well with rice, but I just loaded up on the cucumber salad instead. (Next time, I think I'll have it with Quinoa; love that stuff!) This was a nice summer-y meal.