Grilled Stone Fruit and Bleu Cheese Spinach Salad with Honey Vinaigrette

I get so excited about salad…seriously. And summer is the best season to play around with different combinations of flavors and textures because there’s such a wide variety of in-season fruits and veggies to try.  Salads, though historically considered the forgotten side dish (or first course) – something you have to endure in order to get to the “star” of the meal – the main course- do not only serve as a mere opportunity to consume some veggies, but can actually serve as the star of the meal. Yes, I do mean the main course! For lunch or dinner (or why not for a snack?), salads offer a pallet of different colors, flavors, and textures.  It’s artistic, really. The beauty of salad is, you can’t really go wrong.  No matter what base you use or ingredients you add in, you never wind up with a bad combination.

The basics:

• Greens – Dark, leafy greens such as spinach, kale, Romaine lettuce, and arugula serve as not only a beautiful, rich base upon which to pile up colorful toppings, they are super healthy and tasty. Water-based lettuces such as iceberg lettuce are also a good base because they are incredibly refreshing especially on the hottest of summer days.
• Tomatoes – Deep red tomatoes (grape, cherry, or sliced wedges of larger tomato varieties) are always a hit.  Try heirloom varieties that add different color impressions – purple, yellow or orange tomato varieties.
• Other Veggie Add-Ins – shredded carrots, thinly sliced radishes, purple onion slivers, colorful bell pepper strips (red, orange, yellow, purple), and, of course, cucumbers
• Protein – If serving salad as a main course, protein is an important consideration. Add meats such as chopped turkey breast or ham, grilled or roasted chicken, tuna fish (canned or fresh), other seafood such as cooked salmon, or shellfish such as shrimp and crab meat are awesome add-ins. Even hard-boiled eggs. The possibilities are endless. If going meatless, add beans, any variety or a mix of a few different varieties – garbanzos, kidneys, black-eyed peas, etc. Again, endless possibilities
• Fruit – berries of any kind – blueberries, raspberries, strawberries, apple/pear slices. Try grilling fruit such as peaches, plums, apricots, watermelon, pineapple. So Good! Add dried cranberries. Try citrus fruit such as orange or grapefruit segments.
• Crunch – I like some crunch in my salads. In my opinion, they make salads more satisfying. Opt for the traditional crouton (you can make these yourself), or try nuts (almonds, peanuts, chopped walnuts, pecans, hazelnuts).
• Cheese – I don’t know about you, but I love cheese in my salad. It just adds another level of flavor and texture that’s so satisfying. Sharp, flavorful cheeses take salad to the next level.  Try feta, goat cheese, bleu cheese, fontina, parmesan, or ricotta salata (similar to feta). Sharp cheddar is an excellent addition, too. Cubed, shredded, or crumbled, you can’t go wrong with a little cheese atop your salad 🙂
• Dressing – You can’t go wrong with a drizzle of extra virgin olive oil and any kind of vinegar – balsamic, wine vinegars, apple cider vinegar, squirt of lemon juice, etc.  YOU DO NOT NEED TO BUY BOTTLED SALAD DRESSINGS! It’s taken me awhile to realize this.  I always stocked my fridge with bottles upon bottles of salad dressing. Not anymore! Dressing is so easy and inexpensive to make yourself with ingredients you have on hand.

The salad featured in the photo is a Grilled Stone Fruit and Bleu Cheese Salad with a Honey Vinaigrette Dressing. So easy and good!  Here’s how I did it:

Spinach/Kale mixed greens
Grilled Peach and Apricot Slices – Spray a grill pan with non-stick cooking spray, and preheat over medium heat. Slice stone fruit around pit and remove (similar to how you would slice an avocado). Slice in wedges and place on grill. Grill for about 4 minutes per side.
Crumbled Bleu Cheese
Chopped walnuts
Handful of dried cranberries

For the dressing:
Most dressing recipes you read will call for a 2 to 1 ratio of oil to vinegar. I say “bunk”! I use equal amounts of oil and vinegar; otherwise, all you taste is the oil. Also, use good quality extra virgin olive oil. A little dressing goes a long way here.

1 tbs honey
3 tbs apple cider vinegar
3 tbs extra virgin olive oil
dash of salt & pepper to taste

Whisk all ingredients together and pour over salad right before serving. Couldn’t be easier!

Lemon Herb Greek Yogurt Dip

How many parties or barbecues have you attended where there’s an awesome bowl of chip or veggie dip that you think tastes awesome only to find out it’s made from a packet of powdered vegetable soup mix and sour cream?  I’ve been to many of those, and while the prepackaged powdered dip is tasty and all, after awhile it tastes like chemicals and preservatives. I throw enough parties to know how much work goes into planning, preparing, executing, etc., so it makes sense that many hosts/hostesses look for an easy dip alternative, so they throw a packet of ______ soup mix into 3/4 cup of sour cream, and slam that on the buffet.  I’ve done it myself, so I get it.

This dip recipe, though, will change your life because #1) IT’S FAT FREE!!! #2) it’s insanely easy #3) It costs practically nothing save for the container of Greek yogurt.  If you grow your own fresh herbs like I do, you’ve got most of the ingredients at your fingertips. If you have a spice cabinet full of neglected dried spices, you’ve got most of the ingredients at your fingertips.

It boggles my mind that consumers feel it’s necessary to specially purchase some kind of powder full of GMOs and other frightening ingredients when they can simply turn to their own garden or spice cabinet.

I was able to throw together this dip in less than five minutes.  For this dip, I used fresh dill, flat leaf parsley, and chives because that’s what I have growing.  Other possible additions include tarragon, thyme, basil, oregano – to name a few. The possibilities are endless! Forget the powder packs, and try this out.  You won’t be disappointed.  Like I said, this will change your life 🙂

• Difficulty: insanely easy
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Ingredients

3/4 cup 0% Greek Yogurt
1 tsp Dijon mustard
1/2 lemon juiced
1 small garlic clove, finely grated
Whatever fresh or dried herbs you have on hand: keep in mind that you need to use smaller amounts of dried herbs than fresh:
~2 tbs dill, finely minced
~2 tbs chives, chopped
~1 tbs flat leaf parsley, chopped
Salt & pepper to taste

Stir all ingredients together and chill in refrigerator for at least 1 hour and up to 1 day. Flavors intensify as the dip chills.

Serve with potato chips, pita or flat bread chips, crudites platter (raw veggies), or cubed bread.

Summertime Corn Salsa

This past Sunday, we celebrated my mother-in-law’s 90th birthday.  My sister-in-law hosted the party, and asked me and my other two SIL’s to bring a dish.  I was the lucky one who got to make and bring the corn salsa.  I love making corn salsa because it’s so versatile.  I can add in or leave out anything I want.  It can be used as a dip for some tortilla chips, or eaten alone as a side dish.  Toss in some strips of grilled chicken, shrimp, or cooked salmon, and it’s a meal!  It can be served warm, cold, or at room temperature.  It can be made spicy or mild. The possibilities are endless. Note: I made this one mild because I didn’t want to overdo the spice for my MIL, so I would normally add a seeded jalapeno pepper. I didn’t do that for this particular instance.

Fresh corn or frozen corn?  Doesn’t matter. I used fresh because it is now coming into season, but I wouldn’t hesitate to use frozen corn in the winter.  This time I grilled the corn on my grill pan for some added smoky flavor.  I also added cubed avocado right before this was served at the party.  Yup-I actually brought a whole avocado with me to the celebration, sliced and diced it, and stirred it in right there.  I didn’t want the avocado turning that brownish hue en route to the party, so this worked out perfectly.

Let’s talk dressing.  There is none.  I know some corn salsa recipes call for a million vinegars, oils, etc., but I prefer to be able to taste and identify each ingredient.  I added a drizzle of olive oil to keep everything moist and the juice of 2 limes. That’s it. No muss no fuss.  Clean.  Healthy.  Easy.  Inexpensive.  Gone by the end of the party.

• Difficulty: easy
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Ingredients

3 ears corn, husks removed
1/4 cup red onion, chopped
3 Roma or plum tomatoes, diced
1 jalapeno pepper, finely diced, seeds and ribs removed (optional)
1 red, orange, or yellow bell pepper, diced
1 clove garlic, grated
1 can organic black beans, drained and rinsed
1 bunch fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
juice of 2 limes, divided use
drizzle of extra virgin olive oil
1 avocado
salt & pepper to taste

Cook corn by either boiling for 7 minutes or grilling over high heat turning frequently until kernels are softened and dark grill marks appear on the surface. Cut corn kernels off cob, and discard cob.

In a large mixing bowl, combine all ingredients except avocado and 1 lime. Chill for 1 to 2 hours or up to 1 day. Just before serving, add diced avocado and juice of second lime.

To make this an easy, healthy, summery main course, add in some grilled chicken breast strips, grilled shrimp, or grilled salmon.

Clean-Eating Turkey Wrap

Things get crazy when I’m home alone during the day.   Since I don’t teach in the summer, I’m trying to figure out what kind of trouble I can get myself into…and I think I found it.

As I embark on this adventurous transition toward clean-eating, I’m buying more clean ingredients and incorporating them into my family’s diet gradually.  As boredom is already beginning to set in for the summer, I decided on my first day home to see what kind of quick, easy, and clean, yet satisfying and healthy lunch with inexpensive ingredients.

I can’t tell you how this came together so seamlessly and so perfectly, yet so easily.  I use turkey breast sliced at my grocery store’s deli counter.  I look for low-sodium varieties that are on sale.  I also look for turkey breast that is not processed with a lot of water, broth, or fat.  Boar’s Head is my favorite brand, and although it is a bit pricey, it is very often on sale in my market.

Avocados are, in a word, awesome and are almost always on sale. Avocados have many health benefits. In the grocery store, choose avocados that are evenly shaped and not too nicked.  If you want to use an avocado the same day you buy it, choose fruits that are softer to the touch, but not mushy.  If you press lightly with your thumb, you should feel a little “give” in the flesh.  If the avocado is perfectly ripe, the skin should sort of bounce back upon release of your thumb.  If your thumb mark remains in the skin, leave it; it’s almost rotten.  Generally, darker skinned avocados are riper.  The ones that appear green are usually rock hard.  You can buy them, but don’t plan to use them for at least a day or two. Check out this video for slicing avocados.

Add a slice or two of turkey bacon, a drizzle of organic or homemade ranch dressing, and get the party started. Wrap that party up in a flavored tortilla wrapper which come in so many fantastic flavors. The one pictured above is jalapeno cheddar. Change it up, add some different ingredients. Let me know different ways you wrap up your lunch.

Easy Clean-Eating Turkey Wrap

• Difficulty: easy
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Ingredients
1 large tortilla wrapper, any flavor
1 tbs ranch dressing, organic or homemade preferred
2 slices thin turkey breast
2 slices turkey bacon
1 slice cheddar cheese
1/2 avocado sliced

Method
Lay tortilla wrap flat on a plate or board. Leaving a 1 to 2-inch space on sides of tortilla wrap, drizzle ranch dressing in a straight line across middle of bottom half of tortilla. Lay turkey slices over dressing. Lay avocado slices over turkey. Place cheddar slice over avocado. Fold bottom of tortilla up part way over filling. Fold in both sides of wrap, and tightly roll up the whole wrap. Slice wrap in half diagonally for pretty presentation.