Tag Archives: Salad

Grilled Steak Salad

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Are you looking for a new tasty way to serve leftover grilled steak? Today’s easy Step-by-Step recipe will transform any cut of leftover grilled steak into a delicious steak salad lunch for the next day!

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Grandma Felicia’s Heirloom Tomato & Cucumber Salad

 

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Grandma Felicia’s Heirloom Tomato & Cucumber Salad

 

My grandparents had lush gardens that yielded an abundant amount of sweet vine ripened fruits and vegetables, including several varieties of tomatoes each year. Growing up Grandma Felicia’s Heirloom Tomato & Cucumber Salad made its way onto the table countless times, throughout the summer months. She cleverly paired this simplistic side salad with her famous unconventional sweet non acidic dressing. Her “Sweet Olive Oil Dressing”, perfectly balanced the flavors of the vine ripened Heirloom tomatoes, crisp cucumber and pungent red onion and oregano.  Make sure you serve the salad with a crusty wedge of Italian bread, so you can use the wedge of crusty bread to dip in the extra salad dressing left behind in the plate…we Sicilians call this act of dipping “Abbagnari” …Trust me on this one “a piece of Italian Bread soaked in this sweet dressing is Incredibly Delicious!  

 

IMG_0139 This morning I gave a live “Farm to Table” cooking demonstration at Applenton Farm highlighting Grandma Felicia’s Heirloom Tomato & Cucumber Salad Recipe

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Creamy Avocado Dressing / Dip

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Creamy Avocado Dressing/Dip

Having avocados on hand at all time when daughter Amanda is home from school is a must. Avocados are definitely a staple food in her diet. Each week we buy them by the bag at the market to make sure enough are on hand to satisfy her taste buds. Amanda tucks slices of them into her Panini sandwiches, enjoys them plainly diced for a light lunch, and fixes her all time favorite homemade guacamole often. A few days ago I got creative with a few over ripened avocado, leftover jalapeño pepper and Greek yogurt. The end result was amazingly creamy and delicious. It paired perfectly with a salad made with farm fresh lettuce, grilled chicken, yellow pepper and dried cranberries.  After the first bite , Amanda gave it a two thumbs up.  The next day I served the leftover dressing as a dip with fresh cut vegetables…it too was delicious!

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Creamy Avocado Dressing/Dip

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Miss Hannah’s Cucumber & Vidalia Onion Salad

 

 

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Cucumber & Vidalia Onion Salad

Our friends Craig and Hannah Kimberley hosted a 4th of July southern style BBQ.  The Kimberley’s both have roots in the south, that often shine through in their style of cooking. Hannah, AKA “Miss Hannah” always finds a way to incorporate yields from her garden with her roots from the south in delicious side dishes perfectly paired with husband Craig’s Killer Southern Style BBQ.  Craig Kimberley, may be publically know as a master behind the camera, with cutting edge video masterpieces, shown on the OutDoor Channel and here on GMG, but truth is that he is a master behind the camera and the grill! Last week Miss Hannah treated guests with this tasty southern summer Cucumber & Vidalia Onion Salad, while husband Craig spoiled guests with tender cuts of grilled beef and some of the best smoked ribs I have ever tasted!

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Sista Felicia’s Favorite Kitchen Gadget Of The Week!

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 I absolutely love my Good Grips Cherry Pitter, by OXO! The OXO cherry Pitter, removes the pit swiftly without bruising the fruit. This handy little gadget makes eating cherries more enjoyable without their pits, and keeps them looking pretty enough to add to a summer fruit salad.  The OXO’s small non slip handle design is perfect  for the tiniest of hands. Most kids find this gadget more like a toy, and look forward to the task of removing pits.  Yesterday within hours of my daughter Amanda’s arrival home from school for summer break, I found her at our kitchen island pitting a big bag of cherries just for fun!

It’s Simply a summer kitchen gadget must have !

New Potato Salad with Fresh Dill

 

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New Potato Salad with Fresh Dill

This New Potato Salad recipe was created a few nights ago when dinner had to go on the table sooner then I had originally planned…I just love when a great recipe is created on a whim, using  ingredients I have on hand. This recipe is fast, fresh, and full of flavor…It’s a perfect side dish to serve at a barbecue this weekend!

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Make Sista Felicia’s Orange and Finochio (fennel) Salad

Orange and Finochio (fennel) Salad

all photos and recipe from Sista Felicia

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Ingredients:
5 Finochio (fennel bulbs)
8 oranges
1/2 cup fresh mint leaves
¼ cup fresh oregano leaves
1 medium onion
Juice of 2 lemons
½ cup pitted black olives
¾ cup olive oil
1 tablespoon Masala wine
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ cup fresh squeezed orange juice

Directions:

Step 1: using a sharp knife cut both ends of orange, off and discards ends

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Step 2: place flat side of orange on a cutting board and place the blade of the knife under the pith of orange and guide the knife in a downward direction removing the skin

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Step 3: repeat steps 1 & 2 with remaining oranges

Step 4: place one skinless orange in your hand and insert a paring knife into both sides of orange sections membrane’s to remove skinless orange slices and reserve in a bowl

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Step 5: reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes

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Step 6: remove the long stems and any outer damaged skins from the fennel bulbs and discard

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Step 7: Using a mandolin slice onion very thin and reserve

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Step 8: using mandolin slice fennel bulbs very thin and reserve

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Step 9: Juice lemons over a small strainer to capture any seeds and pulp

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Step 10: chop fresh mint

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Step 11: Chop fresh oregano

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Step 12: layer ½ Finochio (fennel) slices onto a large platter

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Step 13: top Finochio (fennel) slices with 1/2 of the orange slices

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Step 14:  layer ½ the onion slices over the orange layer

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Step 15 Repeat steps 12, 13, and 14

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Step 16: Sprinkle chopped mint and orange over the top layer

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Step 17: scatter black olives over the top of the salad

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Step 18: add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated

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Step 19: pour evenly over the entire salad and finish with a dusting of fresh ground pepper, serve at room temperature or chill in the refrigerator for one hour before serving

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Enjoy!