- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
1/4 cup lime juice
3 T olive oil
2 T minced cilantro
2 garlic cloves, minced or pressed
dash of Tabasco or other hot pepper sauce
1/4 tsp salt
1 15-oz can of corn or fresh corn
1 cup sliced radishes
1 red bell pepper, diced
1 cup thinly sliced celery
In a serving bowl, whisk together all the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temp or chilled.
8 oz wide rice noodles
1/4 cup lime juice
1/4 cup vegetable oil
2 T dark sesame oil
1 tsp Chinese chili paste, or to taste
1/4 cup chopped basil and/or cilantro
1/2 tsp salt
(I think it needs a little sugar or honey)
4 oz seasoned tofu
Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.
Meanwhile, in a large bowl, whisk together all the dressing ingredients. (For a smoother dressing, puree in a blender. For a richer dressing, add half a cup of coconut milk and a couple tablespoons of peanut butter.) Prepare the veggies and tofu and add them to the bowl with the dressing (I doubled the amount of cucumber and carrots): Peel, halve, and seed the cucumber, and then cut the halves into 1/4 inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.
1 1/2 cups brown rice
2 1/2 cups shredded or cubed cooked chicken
3 green onions thinly sliced
1/2 head green cabbage, cored and thinly sliced (8 cups)
1/4 cup chopped cilantro
Lime Jalapeno dressing (recipe follows)
1 small carrot, thinly sliced
Cook the rice according to package instructions. Transfer the cooked rice to a large bowl and let it cool to room temperature. Add the chicken, about three quarters of the green onions, the cabbage, and the cilantro to the rice. Pour the dressing over the mixture and toss until well coated. Garnish with the carrots and the remaining green onions.
Lime Jalapeno Dressing
1/4 cup rice vinegar
1/3 cup fish sauce
1/2 cup lime juice (about 3 limes)
2 T minced garlic (about 6 cloves)
4 jalapeno peppers, seeded and minced
1/4 cup sugar
1/2 tsp red pepper flakes
In a small bowl, whisk together the above ingredients until the sugar dissolves.
I usually make about half the amount of dressing below for the salad but make enough to taste for you.
1/2 cup olive oil
1/2 cup rice vinegar
1/4 cup lime juice (1-2 limes)
2 tsp chili powder
2 tsp ground cumin
1/2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
1/2 tsp Tabasco or other hot sauce
4 cups cubed poached chicken
2 large ears yellow corn, kernels removed (about 1 1/3 cups)
1/2 cup chopped cilantro
1/2 red bell pepper, diced
4 green onions thinly sliced
2 jalapeno peppers, seeded and diced
To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
Add the chicken, corn, cilantro, bell pepper, green onions, and jalapenos, and stir well to coat. Serve cold or at room temperature.
I often serve this on a bed of lettuce or in a wrap.
We did this for the 4th of July this year and it was great. Thanks to Helen for the idea!
Grill any veggies you want. We used the following:
Eggplant, sliced in 1/2 inch pieces lengthwise
Red, yellow or orange peppers, seeded and quartered
Zucchini, sliced in 1/4 inch pieces lengthwise
Red onion, sliced in 1/4 inch rounds
Asparagus, cut in 1 inch pieces
For the dressing:
Equal parts white wine vinegar and olive oil (I used 1/4 cup each for my salad)
Minced fresh herbs (optional, I used parsley)
Brush all the veggies with olive oil and then season them generously with salt and pepper. Grill. Cut them into into bite size pieces and toss them with the dressing. I also added marinated artichoke hearts and cherry tomatoes.
5 cups broccoli florets, cut to small bit size pieces
8 slices bacon
1 cup chopped red onion
1/2 cup toasted sunflower seeds
1 cup mayo
2 T red wine vinegar
2-3 T honey
Cook the bacon and dice. Add all the salad ingredients together. Mix dressing up and add to salad, you may not need all the dressing. Serves 6.
1 1/2 cups quinoa
salt and pepper
1 1/3 cups mixed moist, plump dried fruit, such as cranberries, golden raisins, dark raisins, and/or cut up apricots
1 cup mixed seeds and nuts, such as sunflower and pumpkin seeds, pine nuts, and chopped almonds and/or walnuts
1/4 cup chopped fresh herbs, such as basil, parsley, cilantro, or mint, or a combination
juice of one lemon
1/2 tsp ground ginger
3 T olive oil
1 T walnut or hazelnut oil
4 cups mixed salad greens
1 cup plain yogurt
Rinse the quinoa under cold running water and drain it in a sieve. Bring 3 cups of water to a boil in a medium saucepan, salt the water, and stir in the quinoa. Lower the heat and let the quinoa cook gently for 12-15 minutes, or until the grains have expanded – when they’re cooked, each little grain will have a thin ring around it. Turn off the heat, cover the pan, and let it sit for 5 minutes. There may still be water in the bottom of the pan, so drain the quinoa in the sieve and cool to room temperature.
Turn the quinoa into a serving bowl and season it to taste with salt and pepper. Gently sir in the dried fruits, nuts, and herbs.
Put the lemon juice, ginger, olive oil, nut oil, and salt and pepper to taste in a small jar and shake to blend; or whisk together in a small bowl. Pour the vinaigrette over the quinoa and mix well with a large spoon or a rubber spatula. Let stand at room temperature for an hour. Spoon over lightly seasoned greens, if using, and top with the yogurt.
2 cups chicken broth
2 T olive oil
2 cloves garlic, minced
1 T ground ginger
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cumin
1 10-oz box quick-cooking couscous (or 8 0z of larger couscous and let it sit about 20 minutes to cook)
1/2 cup raisins (dark or golden)
1 small cucumber, peeled, halved lengthwise, seeded, an cut into 1/2 inch cubes
1 red pepper, cored, seeded, and cut into 1/2 inch cubes
1 carrot, trimmed, peeled, quartered lengthwise, and thinly sliced
1 cup thinly sliced sugar snap peas
1 can chickpeas, drained, rinsed, and patted dry
zest of 1 lemon
1/4 cup lemon juice
3/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1/2 cup toasted chopped almonds
Bring the broth, 1 T olive oil, garlic, 1 tsp salt and other spices to a boil in a medium saucepan. Whisk the broth just to make sure the spices have dissolved, then stir in the couscous and turn off the heat. Scatter the raisins over the couscous, cover the pan and let sit for 10 minutes.
Fluff the couscous with a fork and turn into a large bowl. Stir in the vegetables, chickpeas, and lemon zest.
Combine the lemon juice, another tsp of salt, and the remaining 1 T olive oil, whisk. Pour over the couscous and toss well. Adjust seasoning with salt and pepper. Set aside to cool.
Add cilantro and almonds at serving time. Should be served at room temperature.
Dressing for 4 people salad
1 T dijon mustard
1 T anchovy paste
1 garlic clove, minced or pressed
juice from 1/2 a lemon
3-4 olive oil
Whisk together mustard, anchovy paste, garlic and lemon juice. Slowly add olive oil while whisking. Adjust quantities as needed for taste and amount. Add pepper and salt as needed.
1/2 cup orange juice
2 tbsp. each soy sauce, rice wine vinegar, honey, white miso
1 med shallot
4 tbsp veg oil
3 tbsp toasted sesame oil
10 med shitake mushrooms, sliced
1/4 tsp salt
1 head butter lettece, torn
2 cups baby beet greens or arugula
1 cup shelled, cooked edamame
4 green oinions (green part only), chopped
1 tbsp sesame seeds
1. Whirl orange juice, soy sauce, vinegar, honey, miso and shallot in blender. With blender running, pour in 3 tbsp veg oil and the sesame oil and whril 10 sec. Set vinaigrette aside.
2. Heat remaining vegetable oil in large fry pan over high heat. Add shitakes and salt and cook, stirring, until mushrooms are browned, about 3 min. Let cool
3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on side.
8 oz thick-cut bacon
8 oz arugula (I used a mix of salad greens and spinach)
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts, coarsely chopped
1/2 dried cranberries
6 oz blue cheese, crumbled
For the dressing (I only used about 1/3 of the dressing on the salad but it was good left over on other salads)
3 T apple cider vinegar
1 tsp grated orange zest
2 T orange juice
2 1/2 tsp Dijon mustard
2 T maple syrup
1/2 tsp black pepper
1/2 – 2/3 cup olive oil
Preheat oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula or salad mix, apple, walnuts, cranberries and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/2 tsp salt, and teh pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon red wine vinegar
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Crunchy Pea Salad from the JL Seattle Classic Cookbook Serves 6-8
2-10 oz pkg green peas, thawed
1/2 C chopped celery
2 green onions chopped
10 slices bacon, cooked, drained and crumbled
1/3 C salted sunflower seeds or cashews
1/2 C sour cream
1/2 C mayo
I usually just make a half of the dressing recipe.
Mix together dressing. Toss ingredients with dressing and serve.
- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
Mix all ingredients in a bowl and refrigerate for 1 hour.
2 T red wine vinegar
1 T lemon juice
1 T dijon mustard
2 tsp minced garlic
1/2 cup plus 1 T olive oil
kosher salt and black pepper
For the salad:
1/2 pound sliced bacon
6 oz sugar snap peas (1 1/2 cups), strings removed, cut in half on a diagonal
1 1/2 cups fresh corn kernals
1/2 head romaine
1 med cucumber, peeled, seeded, and cut into 1/4 inch dice
1 med carrot, peeled and grated
1/2 med red bell pepper, cut into 1/4 inch dice
1/2 bunch radishes, thinly sliced (about 1/2 cup)
1/2 bunch scallions, thinly sliced (about 3/4 cup)
1/2 pint cherry tomatoes, stemmed, cut in half
1 cup fresh basil leaves (about 1 oz), cut into thin strips
1/2 cup freshly grated Parmesan cheese
To make the vinaigrette, combine the vinegar, lemon juice, mustard, and garlic in a bowl. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.
In a skillet, over med heat, fry the bacon until crisp and drain on paper towels, discarding the fat. Chop the bacon and set aside.
Bring a saucepan of lightly salted water to a boil and set up a bowl of ice water. Set a strainer filled with the snap peas into the saucepan and cook for a minute or two. Remove the snap peas and immediately plunge them into a bowl of ice water. Put the corn in the strainer and put it into the saucepan of boiling water for a minute or two. Remove the corn and plunge it into the ice water with the peas. Drain the corn and peas and set aside.
Chop the romaine leaves and place them in a large bowl. You should have about 4 cups chopped leaves. Add the peas, corn, cucumber, carrot, red pepper, radishes, scallions, tomatoes and basil to the bowl, then toss with enough vinaigrette to coat everything lightly. Add the parmesan, toss again, and season to taste with salt and pepper. Sprinkle bacon on top.
2 eggplants, peeled and cut into 1/2-inch chunks
2 red bell peppers, cut in 1/2-inch dice
2 yellow bell peppers, cut in 1/2-inch dice
2 cloves garlic, minced
1 to 1 1/4 cups fruity olive oil
salt and peper to taste
1 pound orzo, cooked and drained
1 bunch scallions, minced
12 oz feta crumbled
1/2 cup fresh mint leaves, chopped
1/3 cup pine nuts, lightly toasted
1/3 cup fresh lemon juice
Preheat oven to 375 degrees. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast the veggies, stirring occasionally, until soft and lightly blistered, about 45 minutes. In a large mixing bowl combine the cooked orzo with the roasted veggies. Stir in the scallions, feta, mint and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Adjust seasonings. Serve slightly warm or at room temp.