The Tim-Tastic Salad

What is The Tim-tastic Salad? Well, it’s the one salad I wait for all year; THE salad of our annual summer beach vaycay. It’s full of all good things; lettuce, cabbage, tomato, carrot, nuts, dried fruit and cheese.  And there is only one person who makes it just right - Tim.  

When I asked Tim what inspired him to make his salad he said he just loves the combination of ingredients.  Also, he can change things up if he wants to; nothing is set in stone.  Interestingly, Tim doesn’t work with measurements for this particular salad.  He considers measurement, though, by aligning all his ingredients on a cutting board.

Who knew when we arrived at our beach destination yesterday that there were thoughts of making one of my favorite salads for supper.  A super refreshing, lite and healthful way to start a beach vacation with good friends.  

Dubbed especially by Tim’s daughter, Grace, THE Tim-tastic Salad is a definitive keeper.  Here’s to it!

Ingredients

3 cups your favorite lettuce, rough chop 
1 cup red cabbage, shredded or cut into 1/4” pieces
1 cup of baby tomato, sliced lengthwise
1–2 cup(s) carrot, sliced 1/4” pieces
1/2 cup any nut of your choice
1/2 cup craisins
1/2 – 1 cup of feta cheese, crumbled

Process

Place all ingredients on a cutting board.  In a large bowl begin layering 1/2 of each ingredient on top of the other in this order: 

lettuce / cabbage / tomato / carrot / nut / craisin / feta

Repeat layering until all ingredients are in the bowl.   

Serve immediately with your favorite dressing or vinaigrette.

Tim’s Tips

*In addition to the ingredients above you can add peppers, onion etc…
*If you get tired of Feta cheese you can replace it with Parmesan cheese.
*Layering ingredients is a gentle way of incorporating ingredients.  Also it prevents the smaller & heavier ingredients dropping to the bottom once mixed.

 p.s I took the liberty of adding some measurements to help you get started.  

Mom's Forgiving Chicken Salad

Recently I lured my mother for a visit by insisting that she help me with sorting through the hundreds of platters, bowls, glasses and table accoutrements I have.  While we didn’t even come close to going through this left-over spectacle of my catering business we did get to dive into one of her recipes; Forgiving Chicken Salad.  

A little known fact about my mother is that she loves to raid her own refrigerator before she leaves for a visit to one of her daughter’s homes.  So, like many other visits she moseyed into my kitchen with the makings of her chicken salad.  She says it’s forgiving because you can add anything you’d like to the primary ingredients; in this case, dried fruit, nuts and Herbs de Provence.  

It’s always a treat for me to cook with my mom in the kitchen; she’s one of the best cooks I know. And still after all her years of planning meals, shopping and cooking for her family she still clips recipes, loves to experiment and share the outcome.  She’s a great culinary inspiration.  

Here is her recipe just for you.  Enjoy!

Ingredients

2 cups of rotisserie chicken, white meat
3/4 cups of celery, chopped fine
1/2 cup of sweet onion, chopped fine
1/2 cup of craisins or golden raisins
1/2 cup of dry roasted, unsalted sliced almonds
3/4–1 cup of mayonnaise
1/2 tsp Herbs de Provence
1/4 tsp salt (kosher)
1/4 tsp pepper, fresh ground

Process

Assemble your ingredients.

Chopped chicken, celery and onion into small even pieces.

Place all ingredients into a large bowl.

Stir to incorporate all ingredients. 

Use your favorite bread, some lettuce and you have a beautiful and delicious chicken sammie; either open or closed.

Tips

Any herb may be used. I like tarrogon and thyme.
If you like a little kick add a pinch of cayenne.
You can use as little or as much mayonnaise as you wish.  Just don’t make it too gloppy.
Fresh grapes can replace dried fruit. Or fruit may be omitted completely.
Any nut may replace the almonds.

Farro Salad with Tomato, Mint, Basil & a Parmesan Lemon Vinaigrette

How many of you have heard about farro?  I first heard about it while traveling through Tuscany a few years back.  We had stopped for lunch at a country villa.  A salad of farro, tomato and parmesan with their house olive oil was one of our luncheon dishes.  It left a lasting memory.  So, when I saw that Tuscan Fields was sponsoring a scholorship to one of my favorite food blog conferences Eat, Write, Retreat I was all in.  All I need do is tell you about this new product being imported here to the U.S., write a fabulous recipe that the judges will find irresistible and WIN!  

With thoughts of a memorable Tuscan Fields Farro dish, new relatiionships and having a winning recipe here’s mine.  Enjoy!

Ingredients

1 1/4C Tuscan Fields Farro, cook according to package directions
3/4C of fresh mint & basil, julienne (hit julienne for a how-to lesson)
1C of sweet baby tomatoes, sliced lengthwise
1/2C of Parmesan Lemon Vinaigrette (see below)
Kosher Salt - to taste
Freshly ground pepper - to taste

Process

Once Farro is done, drain in a sieve and run cool water over it to stop the cooking.

With a small spoon gently move the farro around to cool all the way through.

Let the farro drain in the sieve for up to 10 minutes.  

Take the farro and place it into a medium size bowl with all other ingredients.  Mix thoroughly until herbs, tomatoes and vinaigrette are combined.  Taste for salt and pepper and add to your own distinct taste.  

Place salad on a large platter and serve family style.  

Yields up to 8 side servings.

*Great with chicken, fish or just as a side salad.

*Perfect for a summertime picnic dish too!

Parmesan Lemon Vinaigrette

Ingredients

1/2C of freshly squeezed lemon juice 
3/4C of extra virgin olive oil
1C of parmesan reggiano, finely grated
1/2tsp of freshly ground pepper

Process

Place all ingredients into a plastic or glass container with lid.  Seal tightly and shake vigorously until all ingredients are incorporated.  Pour half over your farro salad.

*Can be used for any type of salad and or as a dipping sauce.
*1-week life in refrigerator tightly sealed.

Tuesday Tip: Storage for Edible Leaves

I’m learning a lot as I write for this blog, take courses on branding and have good friends staying with me for summer vaycay. How does this relate to understanding the best storage for a soft, easily disenigratable ingredient? Well, it’s about writing consistently and to the point. Understanding the difference between brand and branding and how to put it out there. And finally having a friend here pointing out the most simple of tasks. An action taken every time I return from the market.  One I’ve considered fodder but now according to my friend valuable.  Here’s the Tuesday Tip! 

After coming home from the market, take your pre-packaged salad leaves (or some may say lettuces) and transfer them to a large lidded container. Place the lid tightly on top and store in the refrigerator. This will enable you to de-compress and fluff the lettuce leaves allowing airflow which in turn will slower the speed of designation. Whether you purchase pre-packaged lettuce leaves or whole heads I recommend you use this tip to ensure a longer life for your edible leaves.

p.s. I’ve used a Rubbermaid cake keeper. This is a tool that I’ve had around always and never used for cake. But for my edible leaves it’s perfect!!!!

Pimento Cheese (Please): A Simple Sandwich

The first homemade pimento cheese I ever tasted was made by Mrs. Moore (the mother of my good friend Elizabeth).  At my house we always had some yummy pimento cheese in the fridge for cracker/celery snacks and sammies.  So it wasn’t unfamiliar to me but the concept of making it from scratch was-completely and totally.  Needless to say, I’ve been thinking about Mrs. Moore’s pimento cheese ever since; and it’s been just a few years (please let’s not go there).  Anywho, this simple and quick recipe is my ode to a fond memory and some rockin’ pimento cheese!!!

Ingredients

4C sharp cheddar shredded cheese
3Tbls minced pimento, drained
1Tbls fresh dill fronds, rough chop
2 ½ Tbls chive, minced
½ C mayonnaise 
1tsp-scant, cayenne powder
½ tsp kosher salt
¼ tsp fresh ground pepper

Process

Place cheese, pimento, dill and chive in a medium bowl.  Set aside.  In another bowl, mix thoroughly 1/2C mayonnaise, cayenne, salt and pepper.  Add mayonnaise mixture to bowl with other ingredients.  Mix all ingredients until incorporated.  Place in a tightly sealed container and store in refrigerator.  Refrigerate for up to one week.

Yields:  up to 5 cups

For the sandwich

2 pieces of your favorite bread
1tsp of mayonnaise
½ C of pimento cheese

Process

Place 2 pieces of bread next to each other on a cutting board.  Spread half of the mayo on one slice and the rest on the other slice.  On one slice of bread dole out all pimento cheese and spread edge to edge evenly.  Place second piece of bread on top of other piece with spread pimento cheese.  Align both pieces of bread.  Evenly slice off each side of crust.  Set crusts aside. Slice crust-less sandwich in half then each half into triangles.  Place on a long platter and serve immediately.  
*note: crusts can be eaten as a snack & “tasters” (they will have some pimento cheese on them)

Yields:  1 whole sandwich, 2 halves or 4 quarters

Tips
* pimento cheese can be served on crackers, celery and anything else you love
* take pc out at least 10minutes before spreading or serving so that the cheese can warm for easier action