Tag Archives: Salad
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!
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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Cabbage Grapefruit Salad with Citrus Vinaigrette
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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!
Creamy Avocado Dressing/Dip
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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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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
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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Wedge Salad with Buttermilk Blue Cheese Dressing
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You know warmer weather days are around the corner when the Easter candy has taken over the shelves nearing the cash registers at every store and the Spring crop of artichokes have hit the supermarkets!
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I’m a sucker for prosciutto and basil and fresh mozzarella. You have a sandwich like this on your menu you can rest assured that I’ll be ordering it.
Check out the menu-
Orange and Finochio (fennel) Salad
all photos and recipe from Sista Felicia
5 Finochio (fennel bulbs)
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
Step 1: using a sharp knife cut both ends of orange, off and discards ends
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
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
Step 5: reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes
Step 6: remove the long stems and any outer damaged skins from the fennel bulbs and discard
Step 7: Using a mandolin slice onion very thin and reserve￼
Step 8: using mandolin slice fennel bulbs very thin and reserve
Step 9: Juice lemons over a small strainer to capture any seeds and pulp
Step 10: chop fresh mint
Step 11: Chop fresh oregano
Step 12: layer ½ Finochio (fennel) slices onto a large platter
Step 13: top Finochio (fennel) slices with 1/2 of the orange slices
Step 14: layer ½ the onion slices over the orange layer
Step 15 Repeat steps 12, 13, and 14
Step 16: Sprinkle chopped mint and orange over the top layer
Step 17: scatter black olives over the top of the salad
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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