salad

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Chop Chop Salad! Stop your scrolling and check this out. Because in every single bite, it delivers. Sure, it takes a few extra minutes to chop things up…but it’s so worth it. Check out the delicate, spears of baby asparagus. Imagine that sweet nutty taste. Or what about the thin-as-paper radish slices? They provide a slight tickle of pepper spray. Did you notice the tiny shallot rings nestled between the romaine and radicchio? Their subtle oniony/garlic taste may surprise you. Without a doubt, the finishing touch reveals feathery fronds of dill that promise not to overpower. Together, Chop Chop Salad comes across as ineffably sublime.

CHOP CHOP SALAD

Ingredients for Vinaigrette:

1 shallot, sliced and chopped

1/8 teaspoon lemon citrus peel

1/4 cup lemon juice

1 tablespoon garlic wine vinegar

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons agave nectar

Instructions for Vinaigrette:

Combine shallot pieces, lemon citrus peel, lemon juice, garlic wine vinegar, olive oil, Dijon mustard, and agave nectar. Whisk well. Set aside at room temperature.

Ingredients for Salad:

Kosher salt

1 cup snow peas

1/2 bunch baby asparagus

5-6 radishes, thinly sliced

1 romaine heart, sliced

1/4 head radicchio, chopped

1/2 cup dill fronds, snipped

Instructions for Salad:

Fill a large bowl with ice water. Add a handful of kosher salt. Stir. Submerge snow peas and asparagus in ice water for 10 minutes. This makes them very crisp. Drain well; pat dry. Chop into bite-size pieces. Mix together romaine lettuce, chopped radicchio, snow peas, baby asparagus, and radish slices. Pour vinaigrette over all. Toss to coat. Add dill fronds. Serve immediately.

The Color of Food

Ever wonder why restaurants feature photos on the menu? It’s pretty simple, actually. People respond to the color of food. Our sense of sight connects to our sense of taste in a way that creates an expectation causing a positive physical response. It’s no secret our taste buds are ruled by the appearance of food before one morsel ever reaches our mouth. Think about it. Cravings conjure up memories of satisfaction. Mealtime then becomes an emotional all-star event tapping into our senses. And speaking of stars…Some of my posts have received a nod from the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. This continuous journey of the palate gives me time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE COLOR OF FOOD!”

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? The Daily Special: Wayward Wedge Salad! I get so excited when I come across bleu cheese at the Farmers Market! Recently, I was fortunate enough to lay my hands on a nice creamy chunk of Amish Bleu Cheese. And rather than nibble the entire portion away, I thought I better do something healthy with it. Does anyone else struggle with an internal tug-of war?

WEDGE SALAD

Ingredients:

1 head iceberg lettuce

6 slices bacon, precooked

2 eggs, hard cooked and chopped

Blue cheese crumbles

Blue cheese dressing

2 Campari tomatoes on the vine, quartered

Instructions:

Chill 4 salad plates in refrigerator. Cook bacon until crisp; let cool and crumble. Set aside. Quarter and core lettuce. Place one wedge on each chilled plate. Top with dressing, bacon, tomatoes, and chopped egg. Garnish with cheese crumbles. Serve immediately.

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.

UPTOWN BURRATA MASTERPIECE SALAD

Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction

Cracked black pepper to taste

Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? The Daily Special: Rustic Romaine Parmigiana-Reggiano! Fire up the grill, you’re about to experience an explosion of flavor! The first time I heard of grilled romaine, I couldn’t wrap my mind around anyone actually agreeing to eat warm lettuce. Once I tried it, I knew I was in heaven. The secret is high heat to char the edges. That gives it a smoky crisp taste that lingers on the tip of your tongue.

RUSTIC ROMAINE PARMIGIANA-REGGIANO

Ingredients:

1 head of romaine lettuce

3 tablespoons olive oil

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon sea salt

Crushed red pepper flakes to taste

1/4 cup parmigiana-reggiano cheese, grated

Instructions:

Wash romaine and drip dry. Remove the browned root end, leaving a partial stem to hold the leaves together. Slice romaine lengthwise and place on a plate. Lightly coat with non-stick oil. Sprinkle sea salt and red pepper flakes. Preheat grill to high. In a small bowl, whisk together olive oil, oregano, basil, marjoram, and garlic powder. Set aside. Grill the romaine until lightly brown on all sides, turning with tongs every minute or so. Remove to a platter. Drizzle olive oil over each half. Sprinkle with cheese. Serve immediately.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Daily Special: Lazy “Lobster” Wrap! When you don’t live at the ocean where lobster is in abundant supply, the next best thing is an imitation variety. Alaska pollock is not only heart-healthy, fat-free, and packed with omega-3 in every serving, it’s readily available at your neighborhood market. Amazingly, this mock lobster is a surprising alternative. Eat it now and with the money you save, you can stuff yourself with real lobster when you travel to the shore.

LAZY “LOBSTER” WRAP

Ingredients:

7-ounce package of chunk-style imitation lobster

1 tablespoon lemon olive oil

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

cracked pepper to taste

sea salt to taste

1 pat of butter

Vidalia onion slices

1 4-ounce container of crab dip, deli-style

2 flour tortillas

Spring Mix Salad Greens

Instructions:

In a medium skillet, sauté imitation chunk lobster and onion slices in lemon olive oil, garlic powder, red pepper flakes, salt and pepper. While still warm, add 1 pat of butter. Cook an additional minute to blend flavors. Remove from heat. To assemble wrap: Take a flour tortilla, spread on a layer of crab dip, top with salad greens, and add a spoonful of lobster mixture. Roll it together to form a wrap. Serve warm or cold.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Daily Special: Kinky Red Cabbage Slaw! When you need a little color, a satisfying crunch, and an extra dose of vitamin K, look no further than red cabbage. Its robust, hearty flavor can be combined with spices that have you feeling like the Queen of Sheba or the King of Siam. Make a healthy choice today. Opt out for red cabbage. It may provide just the twist you need.

KINKY RED CABBAGE SLAW

Ingredients:

1/2 head red cabbage, shredded

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup olive oil

2 teaspoons celery seed

Sea salt and pepper to taste

1 tablespoon red onion, diced

Instructions:

Whisk together vinegar and sugar until dissolved. Slowly add oil, celery seed, salt, and pepper. Toss in cabbage and onions. Coat well. Refrigerate for one hour.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Daily Special: Egg Salad Extravaganza, A Crêpe Idea! The debate continues………. Mayonnaise and Celery or Miracle Whip and Pickle Relish? What is your preference in Egg Salad? It probably all depends on how your mother made it during your childhood. Fortunately both can be made in a snap!

EGG SALAD EXTRAVAGANZA

Ingredients:

3 eggs, hard cooked

3 tablespoons mayonnaise or Miracle Whip

1/8 teaspoon sea salt

1/8 teaspoon cracked pepper

1 tablespoon celery, chopped (optional)

1 tablespoon pickle relish (optional)

Instructions:

Combine mayonnaise or Miracle Whip, salt, and pepper in a bowl. Peel and chop eggs, breaking into small pieces. Gently stir into mayonnaise mixture. Add celery or pickle relish. Fill two Crêpes with egg salad. Tuck in several lettuce leaves. Sprinkle with Chia seeds.

(For an alternative bread choice, please reference Crêpe Expectations for the batter recipe at https://snapshotsincursive.com/2015/05/17 to make crêpes in advance.)

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? The Daily Special: Avocado on My Mind! Watermelon and avocado, when mixed together, have a uniquely gratifying flavor. Surprised? It’s as refreshing as a walk in the park. Not only is this salad appealing to the eye, it’s easy on the wallet. These two fruits are affordable, low in calories, and can be eaten often since they are packed with nutrients. Permission granted.

AVOCADO ON MY MIND

Ingredients:

1 ripe avocado

1 wedge watermelon, seedless

1/2 lime, sliced

1 tablespoon feta cheese, crumbled

1 sprig cilantro

Instructions:

Open the avocado, discarding seed. Remove pulp. Squeeze lime juice over both halves to prevent discoloration. Chop avocado into pieces and place into a medium-sized bowl. Using a melon-ball utensil, scoop the watermelon into round pieces. Discard rind. Add watermelon balls to bowl, tossing gently. Sprinkle feta cheese over top. Snip cilantro to taste. Garnish with lime slices.