Today, I’m excited to introduce Rachel from Rachel Cooks! I can thank Rachel for getting me hooked on making homemade granola. Like this Almond Mocha Granola. Rachel also hosted a Pancake Party this past July. She has 31 pancake recipes on her blog from sweet to savory and everything in between! Rachel and I share a similar pallet when it comes to food. We both eat our fair share of veggies and that’s why I think I’ve levitated to her blog and make her recipes regularly. The most recent recipe I made from Rachel was this Angel Hair Pasta with Roasted Red Pepper Sauce. If your looking for a quick and easy dinner this is the dish for you!
I digress…
Today, Rachel is sharing one of my favorite salads! Take it away, Rachel…
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Hi readers of Katie’s Cucina! I’m Rachel from Rachel Cooks. If you don’t know me, feel free to stop by my blog and learn more. I won’t bore you with all the details here–I’d rather get straight to the food!
I realize that this is sorta of summery…and it’s sorta fall (is it fall?), but it really is great for any time of the year. Cucumbers are always available–so as long as you can find the dill for this recipe you’re good to go.
I used regular cucumbers for this recipe, but if you can find English cucumbers you can probably get away skipping the seeding and peeling part since they more tender skin and less seeds. Enjoy this easy recipe, with less guilt than it’s full-fat sister!
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Verdict: So delicious. Refreshing and a perfect side dish or snack. Husband’s take: Ben is not a huge fan of sour cream, but he enjoyed this salad! Changes I would make: None. Difficulty: So easy! Especially using the food processor–it takes half of the work out of the recipe!
Earlier this year, I vowed to start making more homemade dressings and consuming less pre-packaged dressings. Of course, there are a few dressings I love and can’t live without, but for the most part you won’t see my refrigerator door loaded with salad dressings. I love to cook with lemons and had yet to make a dressing with them.
Since my herb garden is overflowing right now I figured this was an ideal dressing to make. Plus, who doesn’t love a light and refreshing dressing during the dog-days of summer? I also did a little experimenting and marinaded some chicken with this dressing (only for 30 minutes). Baked it with shallots and slices of lemon and garlic. It was divine.
In a pint size mason jar (with lid) add the lemon juice and lemon zest. Followed by the honey, dijon mustard, and olive oil. Next up, add the freshly chopped chives, parsley, and dill; followed by salt and pepper to taste. Seal lid and shake until all ingredients are well incorporated. Refrigerate for up to 5 days.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
psst… if you love lemons you will love this weeks Google Hangout. Christine from Cook the Story and myself will be chatting with Beth & Julia from Live Pretty about lemons!
Growing up I ate a lot of beets. But I never ate fresh roasted beets. I always ate the can ones; not that there is anything wrong with eating canned beets I was just never introduced to the fresh ones as a child. *Just want to make that clear since my mom reads and I’m sure I’ll catch hell for it later. It wasn’t until earlier this year I started experimenting in the kitchen with fresh beets.
Last week, while shopping at my local produce market I decided to give them another try and challenge myself to cook with them. I scoured the internet for recipes and found this recipe from good ‘ol Martha. I also found a recipe for beet greens… yes, as in the greens that are attached to the top of the beets. I tried both, and loved both recipes; however, did not photograph the beet greens so that will be a later blog post!
Ultimately, I wanted a refreshing summer salad that was light and super healthy. This recipe did just that. Served chilled with bold colors and flavors Since I love basil and cook with it just about in every meal I decided to add the aromatic herb to the dish. It complemented all the flavors wonderfully. If you are looking for a flavorful summer salad to serve… this is the recipe for you.
2 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tbsp basil leaves
1 tsp lemon juice
1 tsp lemon zest
9 artichoke hearts, quartered
Directions
Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool preferably in the refrigerator. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into 1/4-inch-thick slices.
In a small bowl, whisk together remaining 3 teaspoons olive oil, thinly sliced shallot, lemon juice, and lemon zest and red wine vinegar; season with salt and pepper to taste. On a large platter or on individual plates, arrange beets and tomatoes (every other one being a beet) add 3 artichoke hearts per plate. Drizzle with dressing and sprinkle with thinly sliced basil leaves.
Notes
*You can refrigerate this salad up to 2 days; however, note that your tomatoes will become stained from the beet dye.
Are you ready for the most amazing summer salad to date?
Fresh, sweet, and full of flavor?
If you answered, yes, then I have got the recipe for you!!! This recipe came about all because I was trying to use up some leftovers! The best part is that I was planning to recipe develop the night I created this salad, but because I’m now programed to write every ingredient/measurement known to man down on paper –I decided to write down this recipe. O-M-G I’m glad I did! This salad is perfect for picnics… does not need to be refrigerated (because it has no mayo)! The chunks of fresh corn, the diced cilantro, the zing of lime–all play big roles to this recipe. The night I made this salad I accompanied it with grilled chopped chicken tacos (recipe to come).
A unique partnership between farmworkers and tomato growers called the Fair Food Program has made enormous strides in ending slavery and other abuses in Florida’s tomato fields. Supermarkets can help guarantee an end to slavery and other serious abuses in the tomato supply chain by joining the Fair Food Program. This summer, we have a Recipe for Change: Join us as we campaign for guaranteed slave-free tomatoes. Click here to learn how you can get involved!
It wasn’t until earlier this year when I attended the Southeast Produce Council Conference that I learned about the slavery issues we have right here in Florida when it comes to tomato farming. Just a few years ago, Florida’s tomato fields were called “ground zero” for modern-day slavery in the United States. I hope you will take a stand against slavery and other human rights abuses in the tomato industry with me to ensure that the tomatoes that we love are harvested by farmworkers in an environment of safety and basic dignity.
In a large bowl add corn that has been removed from the cob, drained black beans, 1/4 cup each of cilantro and green onions, 2 tablespoons roasted red bell pepper, 2 cups cherry tomatoes, quartered, 1 tsp salt, zest and juice of 1 lime, and 1 jalapeno. Mix well and chill until ready to serve!
I’m always looking for a good non-mayo based salad to entertain with year round, but especially in the summer. A few month back I co-hosted my best friends bridal shower. One of my tasks was to coordinate our lunch. Even though I was traveling 3 hours north I still planned to cook quite a bit. A week prior to the shower a coworker of mine shared the most amazing pesto tortellini salad with me. It was full of flavors, fresh, and at that moment I instantly knew it was going to replace the tried and true pasta salad I regularly make. He had created the recipe and I then adapted the recipe to the brides liking.
Since my friend created the recipe he never wrote it down–not intending to share the recipe with anyone. So we talked about the ingredients he used, and then I went to work on measurements and what not. The pasta salad was a huge hit at my best friends bridal shower, and I will definitely be making this pesto based salad (no mayonnaise people–perfect for summer time picnics) over and over again this summer and year round!
Speaking about summer… Maggie from Midwestern Girl DIY and Kristin from A Simply Klassic Home are hosting a Ready 4 Summer Blog Party this week! If you have a great summer recipe you’d like to share make sure you got to Maggie and Kristin’s blogs and link up your favorite recipe.
I am contributing this super simple and healthy salad for their blog party! Make sure you go check out The Gunny Sack to see what dish she is bringing to the party!
In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
In a small saute pan toast the pine nuts until they are golden brown then set to the side.
In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated parmesan cheese. Mix well until incorporated. Refrigerate for at least 2 hours and serve cold.
Last month when I read my friend Julie’s post about Spring Pin-spiration with McCormickI was instantly intrigued. I browsed through the McCormick.com Look Book and started my own “McCormick Pin-spiration” board on Pinterest. One of the first recipes I pinned was this Creamy Pepper Dressing. I’ve been making an effort to make more homemade salad dressings this year and buy less processed. I’ve made this creamy pepper dressing 3 times now! I love this creamy dressing and now I have no need to ever buy a bottle of ranch dressing again. This recipe suffices the processed dressings by far, and it’s so incredibly easy to make. No one has excuses. Stop buying processed dressings and make your own people!
The first time I made the Creamy Pepper Dressing I knew it would be great on a wedge salad. I hadn’t made a wedge salad in years. Frankly, because I never buy iceberg lettuce. I grew up on iceberg and when I moved out of my parents house I stopped buying and for the most part consuming iceberg lettuce. I branched out and started using a wide variety of leafy greens–not just iceberg! While I was shopping yesterday at my local produce market I decided to buy a head of iceberg lettuce. I knew I wanted to make a wedge salad. I figured it would make for a nice dinner salad; however, by the time I got home it was later in the afternoon and both my husband and I were starving. So I whipped up this wedge salad and dressing for a late-lunch. I loved the flavors of this salad. It instantly reminded me of a BLT (without the bread). To my surprise, my husband had never heard of a wedge salad before!??! What? I was in shock and glad I could introduce him to the world of wedge salads. He does love his veggies, but his comment to me was “I feel like a cow eating in a field of grass“. Apparently, the wedge was too much lettuce for him. I think he has come accustomed to my typical salads I make that have 10+ veggies in it. Although, he did say it reminded him of a BLT, too!
Author: Katie Jasiewicz of Katie’s Cucina adapted from McCormick.com
Prep time:
Total time:
Serves: 4
Ingredients
4 slices of bacon
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
2 teaspoons cider vinegar
1 teaspoon McCormick® Black Pepper, Coarse Ground
¼ teaspoon McCormick® Garlic Powder
¼ teaspoon McCormick® Onion Salt
1 head of Iceberg Lettuce
12 grape tomatoes
Instructions
Using a frying pan, fry the four slices of bacon until golden brown and crispy. Place on a paper towel, and set to side to cool.
In a medium bowl mix mayonnaise, sour cream, milk, cider vinegar, McCormick® Black Pepper, McCormick® Garlic Powder, and McCormick® Onion Salt until well blended. Set aside in the refrigerator until your ready to use the dressing.
Rinse the head of iceberg lettuce and cut into 4 wedges. Place on 4 individual plates, top each wedge with creamy pepper dressing. Crumble one slice of bacon over the top of each of the wedges of lettuce and place 3 grape tomatoes on the side.
It’s a new year and a new year brings eating healthier. Everyone is always trying to eat healthier in the month of January, and then February comes and people get realistic, followed by and overwhelming amount of Valentine’s day chocolates! I’m not here to pop anyone’s bubble, but let’s get realistic. Eating healthy around the clock is difficult. That’s why I’m so excited to share this delicious and of course easy-to-make salad. Now, typically I would mince the onions in a salad like this, but since my husband is anti-raw onion I kept them on the larger side, so he could pick them out. I figured that’s the least I could do for him. A few simple ingredients make up this tasty (non-lettuce style) salad. You can make a double batch at the beginning of the week and portion it out for school and work lunches. I personally could eat the whole bowl in one sitting.
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Publix Apron’s
Prep time:
Total time:
Serves: 4
Ingredients
1 cucumber, partially peeled and quartered
1 pint cherry tomatoes, quartered
¼ cup red onion, diced
¼ cup Greek salad dressing
½ tsp Greek seasoning
¼ tsp salt
Instructions
Directions:
Partially peel cucumber, then cut in half lengthwise. Using a spoon scrape out seeds. Rinse the cucumber well and then cut each half again, making 4 cucumber sticks. Roughly chop and place in medium size bowl.
Rinse cherry tomatoes and then cut each tomato lengthwise, and then again, so that you have quarters. Add the tomatoes to the bowl with the cucumbers.
Dice a red onion and add a quarter cup to the cucumber–tomato bowl. Stir in Greek salad dressing, Greek seasoning, and salt. Mix well, and refrigerate for 10-15 minutes or until flavors have marinated. Store in refrigerator for up to 3 days.
I still have leftover turkey, and what better way to use up the last of my turkey than make a delicious salad. Especially after we can all admit we have probably eaten more in the past week than we normally do on average. I was craving to eat healthy yesterday, and I felt so good after I ate a small bowl of turkey soup and a large salad! What made my salad so special was not only the fresh pomegranate seeds and leftover turkey, but the new Marzetti® Simply Dressed® Pomegranate Salad Dressing that was drizzled over my salad!
Let’s talk about the new Marzetti® Simply Dressed® Pomegranate Salad Dressing. I’m in love with this dressing. It’s smooth texture is achieved from the simple ingredients used such as extra virgin olive oil, canola oil, and sea salt to name a few. Best of all the Marzetti® Simply Dressed® Pomegranate Salad Dressing is gluten free! My cousin who is in town for the holidays was able to have a salad with me! I can honestly say I’m in love with this salad dressing.
I love it’s sweet taste and hints of pomegranate. The best way to describe it is more sweet than tart like a pomegranate. This salad dressing compliments turkey well and if your tired of eating turkey this is a great way to mix it up and make your turkey taste different in a good way! This salad dressing is not available at all retailers. Make sure you go on the website to see where the closest store to you is. I had to drive to a nearby grocery store that I normally don’t shop at to get this dressing; however, it was totally worth it, and then some. I’m ready to make the drive again and stock up on the other varieties within the Simply Dressed® line!
Pomegranates are in season right now and are very affordable in the United States. Pomegranates are still a new fruit to me, so I’m learning how to open to properly and cultivate the seeds! I simply cut the pomegranate in half; however, the proper way to open a pomegranate is to score the outside of the skin and peal back the skin. Then, take the pomegranate seeds and pulp and place them in a bowl of water. As you begin to break up the seeds and pulp the pulp should float to the top. Once all the pulp is removed you can then begin to reserve the seeds! I hope this helps if you are new to pomegranates!
So, do you think you’ll use the rest of your turkey leftovers to make this delectable salad? What about trying this new dressing or any of the other 11 flavors that are out? I plan to make a few more dishes during the month of December with the new Marzetti® Simply Dressed® Pomegranate Salad Dressing, and of course a few more amazing salads like this one!
Source: Katie Original Prep Time: 10 minutes Servings: 1 large salad or 2 side salads
Directions: 1. Place chopped butter lettuce in a large bowl. Slice celery and quarter/dice cucumber. Add to lettuce bowl.
2. Cut pomegranate in half, and remove seeds from one side of the pomegranate. Rinse seeds and reserve to the side.
3. Place turkey on top of salad followed by 2 tablespoons of pomegranate seeds, and drizzle Simply Dressed® Pomegranate Salad Dressing on top of salad. Serve and eat immediately.
I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.
I’m back to blog about Marie Simmons, Fresh & Fast Vegetarian cookbook published by Houghton Mifflin Harcourt Trade. I said it before and I’ll say it again this cookbook offers over 150 recipes that can quickly be assembled. Exactly like this recipe. This recipe caught my eye and I knew I instantly needed to make it. I never was a fan of mango’s until 3 years ago when my husband and I honeymooned in St. Lucia. Upon arriving to our hotel we were greeted with a plate of fresh fruit. I had one bite of the mango and I was sold; however, the mango’s in St. Lucia blow the socks off of the ones here in the United States (sorry but in my opinion its true). It took me almost a year before I could eat the mango’s in the United States, but now I’m back in full swing!
When I read this recipe and saw how quick and easy it was I knew I wanted to give it a try. Since making this recipe for the first time (two months ago) I’ve made it over a handful of times (and it’s actually on my menu for this week)! It’s great to eat on it’s own or for the carnivore’s in your life you can serve a piece of grilled chicken or grilled shrimp skewers with it. Or you can mix it into hot rice. This salad is so versatile and beyond delicious! I honestly can not rave enough about this recipe!
1. Rinse and drain one can of black beans and toss with mango, scallions, cilantro, and jalapeno. Add extra virgin olive oil, lime juice, salt and pepper. Mix well and serve!
This is a perfect salad for a hot summer day. Not only are strawberries in season, but this is a light and fresh salad. No mayonnaise based dressings here! This light vinaigrette is made of fresh pureed strawberries, champagne, apple cider vinegar, and sugar! When I first found this recipe on Annie’s Eats I wasn’t sure if I’d like a sweet strawberry dressing. I knew my husband would since he is in love with the seasonal Strawberry salad at Panera, but I wasn’t sure if it was my cup of tea. I gave it a try and I’m sure glad I did.
This made for an amazing lunch time salad. You could also make this as your side salad for dinner, or as a main entree by adding some chopped grilled chicken breast or even shrimp! As Annie suggested buy the mini bottles of champagne since you really don’t need much for this recipe… it would be a-shame to waste a full bottle of champagne! Plus, they are always handy for other recipes. When I’m using a specific ingredient like this and only need less than 2 tablespoons I make sure that I find another recipe that can use at least some of the remaining champagne. Or I do what any person should do, and drink it! Easy as that. Problem solved. This dressing if stored correctly in a tightly sealed jar in the refrigerator will store well for up to 1 week. I wouldn’t push it after that.
Ingredients for the Dressing: 1 cup fresh strawberries, sliced 2-1/2 tbsp apple cider vinegar 1-1/2 tbsp champagne 1 tbsp sugar pinch of salt
Ingredients for the Salad: Baby spinach leaves, rinsed and dried Sliced almonds Sliced fresh strawberries
Directions: 1. In a blender or food processor, combine the strawberries, vinegar, champagne, sugar, and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
2. Portion baby spinach leaves out on salad plates. Drizzle with the strawberry champagne vinaigrette. Top with sliced almonds and strawberries. Serve immediately.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
