Spring luncheon salad recipe

9 years ago From The Kitchen

This recipe calls for your creativity.  The example is just that – you can copy or use as an example.  Start with a base of lettuce leaves, any type you desire.  If you use leaf lettuce, spread the leaves out flat to make a base.  Upon that layer your desired salad toppings.  Hard-boiled eggs are always on the traditional Dutch dish.  Cold peas, sliced olives, lentils, etc.  If serving as a main course, canned albacore tuna is often used or rolled meats.  Feta or Blue cheese can be used in place of the mozzarella balls.  The goal is a shallow layered salad that is served on a platter.  Drizzle with a light olive oil/vinegar blend or serve on the side.

Spinach Salad

9 years ago From The Kitchen

This salad is almost a meal unto itself.  Try warming the bacon dressing. This recipe will produce a large salad, cut recipe in half if serving for a dinner side.

1 bag of fresh baby spinach, washed and dried

1 bag of regular large leaf spinach, washed, coarse stems removed and broken into coarse pieces

1/3 red onion cut thinly into rings

1 1/2 cup fresh sliced white button mushrooms

3 hard boiled eggs chopped

1/3 cup garbanzo beans

1 small (2oz.) can sliced black olives, drained

1 small can French Fried onions

Hot Bacon Salad Dressing – readily available in most supermarkets

Place the spinach in a large salad bowl and toss to combine.  Add all the remaining ingredients in a layering effect.  To serve: if placing on a buffet, just leave the salad as is, it makes a colorful presentation and guests will toss lightly their serving.  Serve the dressing on the side, warmed.  If serving at the table toss with the dressing and serve immediately.

 

Tomato Soup

9 years ago From The Kitchen

This is one of my go-to recipes for those days we want to eat a little lighter but it’s too cold outside to entertain a salad for dinner.  Nothing chases the cold away better than a bowl of piping hot soup, paired with a loaf of fresh bread, a perfect Monday night dinner.  This recipe is full of shortcuts, I promise it’s delicious.

2 28 oz. cans of crushed tomatoes

1 14 oz. can seasoned diced tomatoes

1 package of knorr brand  vegetable soup mix

1/2 tbsp. herbs de provence

4 stalks of celery chopped

2 carrots chopped

1 chicken boulliion cube

1/2  24 oz. package frozen small meatballs (sweedish or italian style)

1/2 to 3/4 cup small pasta such as ditalini, rings or pastini

salt and pepper to taste

Place everything except the pasta in a large pot on stove top.  Bring to a gentle boil.  Add the pasta and stir occasionally to keep from sticking.  Reduce heat to simmer and cook for about one hour.  Add salt and pepper to taste.

Corn Chowder

10 years ago From The Kitchen

I’ve learned never to throw away that left over corn on the cob.  Cut it off the cob and freeze for another day.  A drizzly bleak fall afternoon calling for an easy and fulfilling dinner is just the perfect use…..corn chowder.

5-6 slices of bacon

1/4 cup butter

1/2 tbsp chopped garlic

1/2 medium onion finely chopped

1/2 red bell pepper, diced

2 medium yukon gold potatoes – unpeeled and diced

2-3 cups of fresh or frozen corn

1 1/2 tbsp flour

1/8 tsp paprika

1/4 tsp italian seasoning

3 Cups chicken stock

1/2 pint half and half

salt and pepper to taste

In a large pot (preferably cast iron dutch oven), render the bacon.  Set aside to cool and coarsely chop.  Drain off most of the fat.  Add the butter to the pot and slowly saute the garlic, onion and bell pepper.   Add the potatoes and continue to saute on medium low heat to keep the potatoes from sticking.  When potatoes have browned slightly add the corn and bacon, stir in the flour to coat all the vegetables well.  Add the seasonings and slowly add the chicken stock, stir well.  Cover and cook on medium low heat for approx. 45 minutes stirring occasionally until potatoes are tender and soup has thickened slightly.  Reduce heat to low.  Add the half and half and season with salt and pepper. Do not allow to boil.  Heat through and serve.

Grilled Beet and Tomato Salad

10 years ago From The Kitchen

If you have ever grilled beets, you will agree they are delicious.  However, sometimes there are leftovers.  I found them too good to throw away so I came up with this salad idea at the end of tomato season to rave reviews by my test kitchen committee (my family). If you don’t have leftover grilled beets, then just grill them first and use still warm from the grill in this salad.

4-6 1/2 thick slices fresh grilled beets*

2-3 tomatoes sliced 1/2″ thick

4-5 thin sliced rings from a red onion (or more as desired)

2-3 oz. crumbled feta cheese

4-5 tbsp. extra virgin olive oil

2 small sprigs of fresh rosemary, chopped

course ground sea salt and pepper

*If you need to first grill the beets, place the slices over a hot grill and cook until soft on both sides.  Baste with olive oil while on the grill.  Remove and put aside.

Arrange the beet and tomato slices on a serving platter.  Place the onion slices on top.  Sprinkle the chopped rosemary evenly over the salad then add the feta cheese.  Drizzle the olive oil evenly over the salad and add salt and pepper to taste.