Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Buffalo Chicken Pizza

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Buffalo Chicken Pizza! Combine two bar and grill favorites to equal one outstanding supper on game night. From the creamy ranch dressing slathered over a crispy olive oil crust to the tender rotisserie chicken dotted with robust bleu cheese and crunchy celery, you will not believe your taste buds. This is good stuff. Decide how high you want to crank up the heat by using spicy sriracha sauce and red pepper flakes. Go wingless for a sensational show-stopper that will leave everyone cheering.

BUFFALO CHICKEN PIZZA

Ingredients:

1 prepared naan, flatbread, or pizza crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4-1/3 cup ranch salad dressing

1/2 cup mozzarella cheese, shredded

1 cup deli-roasted chicken, shredded

1/2 cup bleu cheese crumbles

1/2 cup chopped celery

2-3 tablespoons sriracha sauce

1 teaspoon red pepper flakes

Instructions:

Preheat oven to 400°. Brush both sides of a prepared pizza crust. Sprinkle cornmeal on the bottom only. Sprinkle garlic powder over top. Bake seasoned crust on a pizza stone for 5 minutes. Carefully remove from oven. Spread ranch salad dressing evenly over top crust. Sprinkle with shredded mozzarella cheese. Layer on shredded chicken. Dot with bleu cheese crumbles. Bake 10 minutes longer. Arrange chopped celery over pizza. Drizzle with sriracha sauce. Garnish with red pepper flakes. Serve immediately.

Nature’s Tomato Naan

What’s Cooking in Gail’s Kitchen? The Next Step: Nature’s Tomato Naan. Who likes ooey gooey melted mozzarella cheese? I do, I do! Now add nature’s juicy ripened tomatoes for fresh garden flavor that will have you wiping your chin after the first bite. Be careful of those cheese pulls, though. Steam may be trapped between the naan crust and the pizza stone. Besides, there’s nothing worse than burning the roof of your mouth from lack of patience. Let your eyes create desire. After all, everyone wants eating to be an enjoyable experience.

NATURE’S TOMATO NAAN

Ingredients:

One prepared naan crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/4 teaspoon garlic powder

3 Campari tomatoes, sliced

5 grape tomatoes, sliced

1/2 teaspoon sea salt

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

8 ounces fresh mozzarella, sliced

1/8 teaspoon red pepper flakes

1/4 cup parmesan cheese, shaved

Instructions:

Preheat oven to 400°. Spread olive oil on both sides of naan bread. Sprinkle cornmeal over bottom crust. Sprinkle garlic powder over top crust. Place cornmeal side down on a pizza stone. Bake for 5 minutes. Meanwhile, slice tomatoes on a cutting board. Sprinkle tomatoes with sea salt, oregano, basil, and marjoram. Remove naan from oven. Carefully layer mozzarella cheese over crust. Then arrange sliced tomatoes. Sprinkle with red pepper flakes. Bake 15 minutes longer or until cheese is melted and bubbly. Top with parmesan cheese before serving.

Zia Marianna’s Grilled Peppers

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Zia Marianna’s Grilled Peppers! Did you know there are three ways to roast peppers? You can use a grill pan over a burner flame, a broiler for fast charring, or roast them in the oven. The results are amazing, compared to raw peppers sliced into a salad. The incredible flavor is so smoky and sweet you may wonder why you don’t take the time more often. Pay attention to your taste buds! This is how we add depth to any dish, I promise you that.

ZIA MARIANNA’S GRILLED PEPPERS

Ingredients:

10 mini sweet peppers, mix of red and orange

5 cloves garlic

1/2 cup vegetable oil

1/2 teaspoon seasoned salt

1/2 teaspoon cracked black pepper

Celery leaves

Instructions:

Heat a grill pan on high heat until hot. Rinse the mini sweet peppers and garlic cloves; pat dry. Place the whole peppers and garlic cloves onto the grill pan, charring the skin completely on all sides until black on the outside and soft on the inside, 5-8 minutes per side. Remove and discard charred skin of peppers, seeds, and stems. Cut the peppers into thin slices about 1/4” thick. Transfer the charred pepper slices and garlic cloves into a container with a lid. Slightly wilt celery leaves on grill pan. Add to pepper mixture. Drizzle with vegetable oil. Add the seasoned salt and cracked black pepper. Mix well. Cover and refrigerate overnight. Warm slightly before serving.

Mediterranean Chickpea Salad

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Mediterranean Chickpea Salad! Either you can use a recipe or not. This salad is very forgiving if you wish to add or subtract ingredients. Some prefer to add crumbled feta cheese, others pass. Some prefer to remove the skins of the chickpeas, others eat them the way they come out of the can. If the skins rub off during the rinsing process, so be it. Either way, this no-cook meal can be ready in a few minutes giving you more time to sort through the day’s mail and play with the family dog.

MEDITERRANEAN CHICKPEA SALAD

Ingredients:

2 tablespoons olive oil

2 tablespoons red wine vinegar

1/8 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 red onion, thinly sliced

1 cup celery tops with leaves, chopped

1 cup cherry tomatoes, halved

2 baby seedless cucumbers, sliced

3 mini yellow sweet peppers, sliced

1 15-ounce can cooked chickpeas, rinsed and drained, skins removed

Instructions:

To make the dressing, whisk together olive oil, red wine vinegar, garlic powder, oregano, sea salt, and black pepper. Set aside. In a serving bowl, combine sliced red onions, celery leaves and tops, cherry tomato halves, sliced cucumbers, yellow sweet peppers, and chickpeas. Mix well. Pour the dressing over all. Toss to combine. Refrigerate for half an hour before serving.

Vinaigrette Vendetta

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Vinaigrette Vendetta! Every once in awhile it’s nice to step up your game at mealtime. So often we go out to a restaurant and then feel like everything at home is just humdrum and boring. Not true. By changing the ingredients, a completely different flavor is born. Take advantage of the olive oil gourmet shoppes popping up all over. Consultants are eager to have you taste flavored olive oils paired with specialty balsamic vinegars. They will astound you. Flavors like lemon with pomegranate or lime with strawberry are only the beginning. Think about bacon olive oil with maple balsamic. Mmmm. Have I piqued your curiosity?

VINAIGRETTE VENDETTA

Ingredients:

1/4 cup lime olive oil

1/4 cup strawberry balsamic vinegar

1 tablespoon red onion, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons wildflower honey

1/2 teaspoon garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

Instructions:

Combine lime olive oil, strawberry balsamic vinegar, red onion, Dijon mustard, wildflower honey, minced garlic, kosher salt, and white pepper in a small bowl. Whisk together until mixed. Pour into a cruet with a stopper. Store in the refrigerator.

Uber Hasselback Caprese Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Uber Hasselback Caprese Salad! Want to do something fancy-schmancy? Take ordinary garden Roma tomatoes (the oval kind) and cut them in such a way that they fan out a little bit like an accordion. Then, using your fingers, tuck slices of cheese and fresh herbs in between. It’s so simple, yet looks incredibly delish as a side salad. This is why we like food so much. It becomes a dining experience versus chowing down.

UBER HASSELBACK CAPRESE SALAD

Ingredients:

3 Roma tomatoes

3 ounces fresh mozzarella cheese, sliced

13-16 fresh basil leaves

1/2 teaspoon Everything But Bagel seasoning

2 tablespoons olive oil

1 tablespoon balsamic vinaigrette

Instructions:

Judging by the size of each tomato, make 4-5 slices, stopping before the knife cuts completely through. Transfer tomatoes to a serving dish. Fill each slit with a mozzarella slice. Tuck in spaces with fresh basil leaves. Sprinkle Everything But Bagel seasoning over all. Drizzle with olive oil and balsamic vinaigrette.

Original Marinara Sauce

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Original Marinara Sauce! Marinara isn’t just a fancy name for spaghetti sauce, it actually lacks one key ingredient that sets it apart. You guessed it: MEAT. Basically, marinara is a tomato-based sauce infused with herbs and spices. It can be prepared very easily in less than half an hour. Personally, I find it perfect for a meatless meal. I like chunks of tomatoes, the hint of garlic, and a slight kick of red pepper spice. Look again at the snapshot. Perhaps it’s time to make marinara at your house.

ORIGINAL MARINARA SAUCE

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

28-ounce can Italian Roma tomatoes, diced with sauce

2 tablespoons fresh oregano

1/4 cup basil, chopped

1 teaspoon sea salt

1/8 teaspoon marjoram

1 tablespoon agave nectar

1/2 teaspoon red pepper flakes

Instructions:

In a large skillet over medium-low heat, warm olive oil. Add minced garlic; sauté for one minute until slightly brown, stirring occasionally. Add diced Roma tomatoes with sauce, fresh oregano, chopped basil, sea salt, marjoram, agave nectar, and red pepper flakes. Simmer sauce until thickened, approximately 15 minutes, stirring occasionally. Marinara sauce will be chunky and thick. Serve with cooked pasta.

Lime Cilantro Dressing

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Lime Cilantro Dressing! The first time I tasted this unique dressing with a southwestern kick, I wanted to put down my fork and literally guzzle it by the spoonful. Then again, I’m a fan of fresh cilantro. It’s one of those herbs, I’ve discovered, people either love it or hate it. If you can’t handle it….well, I’ll see you tomorrow when I bake something sweet and decadent. For those who choose to remain, grab a spoon and hang on!

LIME CILANTRO DRESSING

Ingredients:

1 jalapeño pepper, seeded and cut in quarters

1 garlic clove

3/4 teaspoon fresh ginger root

1/4 cup fresh lime juice

1/3 cup natural honey

2 teaspoons balsamic vinegar

1/2 teaspoon sea salt

1/4 cup cilantro leaves, packed

1/2 cup olive oil

Instructions:

Combine the jalapeño pepper, garlic clove, and ginger root into a mini chopper. Pulse until finely chopped. Add lime juice, natural honey, balsamic vinegar, and sea salt. Pulse to mix. Add cilantro leaves. Pulse a little longer to blend. With the mini chopper on Low, slowly drizzle the olive oil into the dressing until it is completely blended. It is now ready to serve.