Pear Mozzarella Salad

Pear Mozzarella Salad

The original intent was to make burrata, but with the shell a little too thick, and the filling not quite creamy enough, the end result was still basically mozzarella (the cheese was still delicious, so not a huge loss).  Instead of the classic tomato, we decided to serve along with pears from our latest Urban Acres pick up. 


Ingredients
2 Servings

1/4 lb mozzarella cheese
1 Bartlett pear, cut into 1/2" pieces
Lettuce, cut into thin slices
1 Tablespoon olive oil
Salt
Pepper

Directions
Place pears and mozzarella on a bed of lettuce. Drizzle with olive oil and salt/pepper to taste

Spinach Salad with Caramelized Onions and Dried Cranberries

Spinach Salad with Caramelized Onions and Dried Cranberries

We have certainly taken an extended break from posting.  Here's a quick salad, great for the fall, to get things going again.  The yuzu gives it a bit of an Asian feel, but your favorite vinaigrette should work as well.

 

 

 

 

Ingredients:

Serves 2

Total time: 15 minutes

2 handfuls spinach leaves

½ white onion, sliced

¼ cup dried cranberries

2 teaspoons olive oil

2 teaspoons yuzu

 

For croutons:

Baguette, 4 thin slices

1 tablespoon goat cheese

salt

pepper

olive oil 

Place onions in skillet over medium heat with 1 teaspoon olive oil, and cook until browned, 8-10 minutes. Set aside

Toss spinach leaves with yuzu and remaining olive oil. 

Place spinach on plates and top with onions and dried cranberries

While onions are cooking, drizzle baguette slices with olive oil and lightly salt and pepper. Spread goat cheese on half.  Place on cookie sheet under broiler until toasted; 2-3 minutes.

Kale Salad with Avocado Dressing

Kale Salad with Avocado Dressing

During a trip to Tucson visiting a childhood friend, Greer tried out a few of the local spots.  At one of them, she had to grab a bite of a Kale and Avocado salad that one of her friends had ordered.  Given her love of avocado, it’s really no surprise that she wanted to create a similar salad at home.  We know kale is healthy, but had never been able to really enjoy it.  This dressing makes it a really great dish for the spring.  As a side, this will serve 3-4 people.

Ingredients

1 bunch of Kale, leaves torn off
10-12 cherry tomatoes, cut in half

Dressing

1 Avocado
1/3 C Apple Cider Vinegar
1 Lime, juiced
1 tablespoon rice wine vinegar
½ tablespoon soy sauce
¼ teaspoon salt
½ teaspoon sesame oil
½ teaspoon cayenne pepper

Directions

Combine all ingredients for dressing in a bowl and mix until smooth.  Add water as necessary to thin dressing.  It should be about the consistency of mustard.

Toss kale leaves and tomatoes with dressing until well coated.  Chill for 10 minutes.  Keep any leftover dressing in the refrigerator.

Leftovers

The dressing will keep in the fridge for 2-3 days.
 
Cost
Kale: $0.99
Avocado: $1.50
Lime: $0.20
Spices, vinegars on hand: $0.75
Total: $3.44
Per serving: $0.86

Chicken Salad

Chicken Salad

Chicken salad makes a great quick and easy lunch.  This particular recipe was based on a local bakery Greer used to frequent.  Being primarily mustard based, this one feels lighter and healthier than a lot of traditional chicken salads.   Serve on a sandwich, or over a bed of lettuce.  Makes 5 servings.

Ingredients

1 chicken breast, grilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 Apple, diced
Sauce:
2 tablespoons Dijon
1 tablespoon honey
1 teaspoon mayo
1 teaspoon fresh oregano, finely chopped
½ teaspoon paprika

Directions

Grill the chicken breast, and shred.  Combine with cranberries walnuts and apples and sauce, mix well.  Serve chilled. 
Sauce:
Combine all ingredients and mix well.

Cost

Chicken $1.52
Cranberries $0.99
Walnuts $0.75
On Hand: $1.00
Total: $5.01
Per Serving: $1.00

Leftovers

This keeps well in the fridge for 4-5 days. 

Grapefruit and Fried Goat Cheese Salad

Grapefruit and Fried Goat Cheese Salad

This salad was inspired at the bar one of our favorite local restaurants, Bolsa.  They have a very creative bar menu, and on this night were offering a drink with grapefruit, arugula and peppercorns.  We thought it would make an interesting salad.  The result is below.

Ingredients:

Arugula – ½ of 4 ounce package

1 grapefruit
½ lb goat cheese
Bread Crumbs
1 egg, beaten
Canola Oil
Dressing:
1 Meyer lemon, juiced
1 tablespoon Mirin
Pinch of salt

Directions:

Supreme the grapefruit.  Cut the supremes in half and set aside in a bowl. http://chefinyou.com/2010/01/how-to-supreme-fruits/

Fried Goat Cheese Balls:
Form the goat cheese into 1.5” balls. Dredge thru egg.  Coat in bread crumbs. Fry in canola oil until golden brown.  Remove from oil and set on cooling rack.  We were able to make 10.





Dressing:
Wisk together lemon juice, mirin and salt.

Combine arugula and grapefruit supremes, toss with dressing.  We only used about half the dressing. Plate and add fried goat cheese balls.

Cost (everything bought at Central Market):

Arugula - $3.49/2 = $1.75
1 grapefruit - $1.93
½ lb goat cheese - $4.29
1 Meyer lemon, juiced - $0.93
On Hand - $1.00
1 tablespoon Mirin
Bread Crumbs
1 egg, beaten
Canola Oil


Salt
Total:  $9.90.
Per serving: $4.95

Served alongside lamb chops, and no leftovers to speak of.  We were really happy with the recipe as is, but pancetta would probably be a good addition.