salad

X-ceptional Sesame Slaw

What’s Cooking in Gail’s Kitchen? All the Buzz: X-ceptional Sesame Slaw! Get set for a roller coaster ride of flavor. Asian-style coleslaw is a lighter alternative for your next potluck or picnic outing. No mayo! It has a distinct taste of pineapple, ginger, sesame, and soy with just a slight kick of red pepper. The recipe has some shortcuts so you can leave the kitchen behind and get on with summertime fun. Throw it together in a flash and watch it become a crowd-pleaser.

X-CEPTIONAL SESAME SLAW

Ingredients:

16 ounces cole slaw mix, green cabbage and carrots

3 green onions, snipped

1 cup Sesame Asian dressing

1/4 cup rice vinegar

1 1/2 tablespoons sesame oil

2 teaspoons soy sauce

1 tablespoon sriracha hot sauce

1/4 cup almonds, sliced

2 tablespoons toasted sesame seeds

Instructions:

Combine cole slaw mix and green onions into a large bowl. Whisk together Sesame Asian dressing, rice vinegar, sesame oil, soy sauce, and sriracha hot sauce. Toss cabbage/carrots mixture with dressing to coat. Cover and chill one hour. Sprinkle toasted sesame seeds and almond slices over all before serving.

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme.

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe.

https://snapshotsincursive.com/2016/06/10

Sweet Strawberry Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Sweet Strawberry Salad! Whenever you feel the need to change things up a bit from your ordinary salad, think strawberries! Did you know the strawberry is actually a cousin to the rose family? Truth. In history, they represent love, purity, and perfection. Hmmm. And of course, everyone knows how deliciously sweet they are. Okay, I’m in. Serve a strawberry salad and watch everyone’s face break into a smile. Think strawberries! 🍓

SWEET STRAWBERRY SALAD

Ingredients:

1 pound Spring Mix, gently torn

1 quart strawberries, caps removed and halved

4 green onions, snipped

1 cup harvarti cheese, grated

1/2 cup sugared pecans, chopped

1/3 cup bacon pieces

1/2 cup lemon olive oil

1/4 cup balsamic reduction

Instructions:

Combine Spring Mix salad greens, strawberries, and green onion snips in a large bowl. Gently add cheese to mix. Top with sugared pecans and bacon. Toss with lemon olive oil to coat. Drizzle balsamic reduction over all.

Mandarin Orange Side Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl.

MANDARIN ORANGE SIDE SALAD

Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved

Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)

Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard

1/4 cup red onion, chopped

Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving.

Vermicelli Pasta Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Vermicelli Pasta Salad! A little advance planning goes a long way whether you choose to make this a side dish or a main course. Plus, you get bonus points if it becomes your Midweek Meatless Meal. It’s easy, it’s versatile, and it’s made with fiber-filled veggies for extra crunch and flavor. Substitute ingredients to match your family’s personal cravings. On the go? Pack it in single serving jars for fuss-free options.

VERMICELLI PASTA SALAD

Ingredients:

1 pound vermicelli

1 1/2 tablespoons Accent seasoning

2 tablespoons seasoned salt

1/2 cup lemon juice

1/3 cup vegetable oil

3/4 cup green pepper, chopped

3/4 cup onion, chopped

1 1/2 cups broccoli/carrot/red cabbage slaw

1 cup black olives, sliced

1 tablespoon poppy seeds

1 cup mayonnaise

Instructions:

Cook vermicelli as directed on package. Rinse in cold water. Drain. Place in large bowl. Make a marinade of Accent seasoning, seasoned salt, lemon juice, and vegetable oil. Pour over vermicelli; mix well. Cover and marinate for two days, stirring once or twice. Add green pepper, onion, cut-up broccoli/carrot/cabbage slaw, black olives, poppy seeds, and mayonnaise. Mix well. Marinate overnight. Serve chilled.

Marble Rye Deli Classic

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Marble Rye Deli Classic! One of the most sophisticated breads around is the marble rye with its identifiable dark swirls in geometric design. Did you know that cocoa powder is responsible for this transformation? Truth. Another little secret about marble rye is when eaten for breakfast, it actually keeps hunger pangs at bay for the rest of the morning. I like that idea, which is why an egg salad sandwich on rye is often my choice. The next time you pass by the deli, pick up a loaf of bakery fresh marble rye bread.

MARBLE RYE DELI CLASSIC

Ingredients:

4 slices marble rye bread

1 tablespoon butter

4 hard boiled eggs, peeled and chopped

1/4 cup mayonnaise

1/4 teaspoon celery seed

Salt and pepper to taste

2 slices red onion

Curly endive lettuce

Instructions:

Toast and butter the marble rye bread. Set aside. Using a mini chopper, pulse the eggs to bite size crumbles. Mix together the chopped egg and mayonnaise. Fold in celery seed. Sprinkle with salt and pepper. To assemble sandwich, place the lettuce on the rye bread. Next spread the egg salad. Layer with red onion slices. Top with another slice of buttered marble rye bread. VoilĂ ! A Deli-style egg salad sandwich.

Kidney Bean Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Kidney Bean Salad! I find this chilled high protein dish a complement to any menu. It is especially delightful for Summer road trip outings, lake-side picnics, and cookouts on the deck. Store it in a glass jar for easy serving or make up individual potluck portions. For an exciting, easy, and often overlooked alternative that is vegan and gluten-free, add these ingredients to your grocery list and take a trip on the wild side.

KIDNEY BEAN SALAD

Ingredients:

1/3 cup mayonnaise

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 smidgen sugar

Salt and pepper, to taste

1/3 cup onion, chopped

1/3 cup celery, chopped

1 can red kidney beans, drained

2 tablespoons sweet pickle relish

Instructions:

Mix mayonnaise, olive oil, red wine vinegar, sugar, salt, and pepper. Blend in onions. Add celery, beans, and relish. Chill two hours before serving.

Ainsley’s CafĂ© and Harbor Bar in Brookville, Indiana

Dining Outside the Home: Ainsley’s Café and Harbor Bar in Brookville, Indiana. It’s always a good sign when boat owners swarm to the marina basin to remove slip covers from their vessels. That means the weather is getting warmer and Spring Fever has struck. Ainsley’s Café offers the perfect sunny side view of Brookville Lake and all the activity the lake provides. In the distance you may see a golfer tee off at the nearby Harbor Links Golf Club. Or a pontoon boat leisurely coasting into open waters. Check out the jet skis criss-crossing like synchronized dancers. When you dine on the outdoor deck for a midday lunch or sunset dinner, you may need to pinch yourself as a reminder this is real. The food is as fresh as the air you breathe. Whether it’s a Girl’s Getaway, Date Night, or Family Outing, Ainsley’s Café on Brookville Lake is time well-spent.

Endive Apple Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Endive Apple Salad! Have you noticed how bright and beautiful the produce is right now? Sometimes I marvel at all the farm fresh fruits and vegetables imagining the flavors I can pair on a plate. It’s a good thing my husband is open to trying new things. A juicy sweet slice of red ripe apple nestled between curly-edged leaves of rich green endive become pleasing to the eye long before the first crunch is heard. Add Bleu cheese crumbles with praline pecans drizzled in a balsamic reduction sauce. Together it adds deliciousness that is unsurpassed, in my opinion.

ENDIVE APPLE SALAD

Ingredients:

1 large Gala apple

1/4 lemon juice

1 bunch curly endive

1 small head napa cabbage

1/2 cup praline pecan halves

1/4 cup bacon pieces

1/4 cup Bleu cheese crumbles

Balsamic reduction sauce*

Instructions:

Pour lemon juice into a shallow bowl. Cut the apple in half. Take one portion and place cut side down in lemon juice. This keeps the apple from turning brown. Remove the apple and set aside for garnish. For the remaining apple half, core and remove seeds. Slice apple into 7 equal-size wedges; dip both sides of apples into lemon juice to coat. Meanwhile, arrange napa cabbage leaves and endive on a decorative platter, alternating for bursts of color. Place the apple half in the center and nestle one apple wedge inside a cabbage leaf, creating a pinwheel effect. Add praline pecans, bacon pieces, and Bleu cheese crumbles. Drizzle with balsamic reduction glaze.

*For my quick and easy homemade version, follow the link to

https://snapshotsincursive.com/2015/08/26