Summer Salad Bowls

419.  When it is hot outside and you have worked a long day, the last thing I am looking for is a heavy carbohydrate meal with red meat.  The thought of a cool, crisp salad with yummy toppings fills me up and satisfies my hunger.

I am enjoying the packaged salad mixes that you can find in stores.  They range from iceberg lettuce for a Caesar salad to a ZaTara salad mix from Trader Joes.  I elevate the salad and make it into a meal by adding proteins, vegetables, seeds, nuts, fruits and cheeses.

In this salad pictured, I broiled a breast of chicken that I butterflied and seasoned with salt, pepper, paprika and garlic salt.  While that was roasting I lined up my bowls, emptied a bag of Sweet Kale salad mix with cabbage. I added sliced cucumbers, red cabbage shredded, spring onions, and Monterey Jack shredded cheese.  In a separate bowl I steamed a cup of green beans, drained them and added olive oil, salt and pepper to taste.  I sprinkled salt and ground black pepper over the salad then drizzled it with olive oil.

Once my chicken was roasted, I sliced it and laid it across the top onto the cheese so it would melt.  The finishing touch was to add a scoop of the cool seasoned green beans and empty the packets that accompany the salad.  This particular salad comes with a poppy seed dressing, pumpkin seeds and dried cranberries.  Perfection!  So cool, crisp, warm chicken and melty cheese with the sweet and savory toppings.

This second Salad Bowl takes on a Southwest flavor.    I started with a piece of fresh salmon, sprinkling it with salt, ground pepper, garlic salt and olive oil.  Broiling salmon is tricky because you can over do the fish easily.  So, I place the pan in a cold oven and turn it on to bake at 400 degrees to be able to monitor the process closer.  The bottom skin will crisp up nicely.

I line up my bowls and add the Southwest salad mix into each bowl, spinach, spring green onions sliced and chopped cilantro. Sprinkle shredded Cheddar Cheese over the salad, salt, ground pepper and drizzle lightly with olive oil.

 I make a batch of guacamole or purchased guacamole and several jalapeños sliced with seeds and all.  On this particular salad I had found broccoli bites in the freezer section so I popped those in the oven with the salmon.  

Once the salmon is to your liking, remove from the oven, gently remove the skin from the bottom of the fish and place hot onto the cheese.  Place a dollop of guacamole to one side and a dollop of Daisy Sour Cream to the other side.  Toss on the jalapeños hot broccoli bites and the crispy fish skin to the side.  Finally, drizzle the packet of Southwest salad dressing over the fish and onto the salad.  You do not need to mix the salad.  The individual portion will be mixed as you eat.

Now it is your turn.  What combinations will you create?  You could create an Asian salad with dumplings or a Steak Salad with fries.  Use your imagination and see what works.  It's a challenge but so enjoyable.

"Too many simple green salads suffer from a lack of imagination."

~ James Beard

"Many people eat salad dutifully because they feel it is good for them, but more enlightened types eat it happily because it is good!"

~Laurie Colwin

Lamb Chops

270. Easter Dinner this year was inspired by Rachael Ray. On her 30 Minute Meals show she made Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut Rosemary Pesto. It looked so delicious and easy to prepare.

The most difficult part was locating lamb chops. You will like this recipe if you enjoy bold flavors. Lamb has a unique flavor along with the rosemary pesto.

LAMB CHOPS WITH GREENS AND CRISPY ORECCHIETTE PASTA WITH WALNUT-ROSEMARY PESTO

by Rachael Ray | on 05/26/08

INGREDIENTS

• Salt
• 1 pound orecchiette pasta
• 1 1/2 cups walnuts
• 7-8 stems rosemary, 1/4-1/3 cup leaves, loosely packed
• 2 cloves garlic, cracked from skin
• Black pepper
• 3 tablespoons plus 1/3 cup extra virgin olive oil (EVOO), divided
• 1/2-3/4 cup grated Parmigiano Reggiano
• 4 shoulder lamb chops, bone-in, 8-10 ounces each
• 2 tablespoons butter
• Grated nutmeg, to taste
• 1 red onion, thinly sliced
• 2 large heads kale, dinosaur kale or chard, chopped
• 1/2 cup chicken stock
• 2-3 tablespoons aged balsamic vinegar

Serves 4

PREPARATION

Bring water to a boil for pasta, salt water and cook to al dente.

Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool. Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on. Stream 1/3 cup EVOO into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese.

Rub chops with cut clove of garlic then season with salt and pepper. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add chops and cook 4 minutes each side for medium rare doneness.

While lamb cooks, drain pasta and return pot to heat. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat. Place the pasta back in the pot and crisp 4-5 minutes, toasting the pasta. Season the pasta with salt and pepper and a little nutmeg.

Remove lamb from skillet and cover with foil to let meat settle. Heat remaining 1 tablespoon EVOO over medium-high to high heat. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3-4 minutes. Add chicken stock and vinegar and turn greens to coat in vinegar.

Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.

I did not want to cover the chops with the greens and pasta, so we plated them side by side.

I also made buttered carrots for color on the plate.

We also enjoyed a coconut cream pie for dessert.

Happy Easter!

Our table was decorated with Polish sugar animals.

"The story of Easter is the story of God's wonderful window of divine surprise."

~Carl Knudsen