Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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38 posts tagged salad

Addicted to Crack Salad

I gave my Brother in Law a jar of this Miso Ginger Dressing and he said it was like Crack. This dressing is way better than Crack because it won’t leave you dying on the floor in a quivering mass of sadness, regret and heart failure. It also makes all of your vegetables taste amazing, Crack doesn’t do that. I digress.

In a bowl, grate a small nub of fresh ginger root, smash open one fresh garlic clove (you just leave it in the dressing, smashed open and whole, to flavor the dressing but not overpower it), 2 tblsp rice wine vinegar, 1 tblsp miso paste, 2 tblsp tahini paste, 3 tblsp honey or (1 tblsp sugar or brown sugar,) fresh ground black pepper (no additional salt is needed because the miso paste is very salty), a tiny amount of red pepper flakes (you can add more to taste on individual salad plates, this way it’s versatile for different palates) and 1 tblsp salad oil. Mix well and dissolve all lumps, except the lump of garlic. Serve on freshly chopped raw vegetables, I used red cabbage, garden kale, arugula, carrots, cucumbers and green onions.  You could serve this with roasted sweet potatoes and cooked quinoa to make it into a full dinner instead of just a salad.

The dressing will store in the fridge for a couple weeks. Take the garlic clove out after a day so it doesn’t overpower the whole thing.

The kale in this salad is from our garden. We have 4 kinds of kale growing in our garden right now; Russian Red, Curly Purple, Curly Green, and Tuscan Lacinato Kale. I love Kale salad! Good thing it’s really good for me because I can’t stop eating it. The great thing about growing Kale is that it’s remarkably heat tolerant and sturdy, unlike softer lettuces and greens, which wither in the heat, get bitter and start to bolt. This stuff keeps right on growing from spring into summer, and is harvestable even during the hottest part of the day. Yum!

Garden Greens in our edible landscape. Purple Kale, Rainbow Swiss Chard, Red Romaine, and Radicchio. Happy Spring!

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Kale Salad with Strawberries, Pistachios, Pansies and Feta Happy Spring everybody! This salad was grown in our garden! Yum!  It was so delicious. You can use any kind of greens and edible flowers you have growing to make this. I used purple curly kale from the front garden and edible pansy flowers. I dressed this with fresh lemon juice, olive oil, a little honey and salt and pepper. Rub the salad bowl with a cut garlic clove first, toss the salad and dressing, then garnish with the edible flowers. Delicious!

Kale Salad with Strawberries, Pistachios, Pansies and Feta

Happy Spring everybody! This salad was grown in our garden! Yum!  It was so delicious. You can use any kind of greens and edible flowers you have growing to make this. I used purple curly kale from the front garden and edible pansy flowers. I dressed this with fresh lemon juice, olive oil, a little honey and salt and pepper. Rub the salad bowl with a cut garlic clove first, toss the salad and dressing, then garnish with the edible flowers. Delicious!

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Insalata Caprese This is sooo delicious! I love this salad because it is so easy. It’s also very inexpensive if you’re already growing tomatoes and basil. Rub a serving plate all over with a cut garlic clove. Wash and slice any fresh tomatoes you have on hand. Slice fresh mozzarella cheese. Season tomatoes and cheese with kosher salt and black pepper. Drizzle with olive oil. Top with fresh chopped basil leaves. Yum!

Insalata Caprese

This is sooo delicious! I love this salad because it is so easy. It’s also very inexpensive if you’re already growing tomatoes and basil.

Rub a serving plate all over with a cut garlic clove. Wash and slice any fresh tomatoes you have on hand. Slice fresh mozzarella cheese. Season tomatoes and cheese with kosher salt and black pepper. Drizzle with olive oil. Top with fresh chopped basil leaves. Yum!

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Gorgonzolla Pecan Salad with Green Beans This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad. Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking. For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment.  Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans. Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

Gorgonzolla Pecan Salad with Green Beans

This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad.

Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking.

For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment. 

Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans.

Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

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Grilled Treviso Radiccio, Green Bean & Peach Salad with Sun Dried Tomato Dressing This was delicious! Treviso Radiccio is slightly bitter, but the grilling adds sweetness and smokiness. The grilled peach and sun dried tomatoes also sweeten up this unique salad.  Heat grill pan to med high. Slice treviso in half, slice a peach in half, cut ends off green beans.  Drizzle all veggies and fruit with olive oil, sprinkle with kosher salt and pepper. Grill on med high on both sides for a few minutes. Since you’re using a grill pan, the green beans are easy to keep track of. Outside on the grill you could just use one of those vegetable baskets or trays made for the grill. Smash a garlic clove and rub it all over your serving dish. Sprinkle the dish with salt and pepper. Place the grilled treviso on the serving dish and slice into big slices for serving.  Add the grilled beans and peaches once they’re cooked. Dress with chopped sun dried tomatoes and balsamic vinegar.  Serve and enjoy!  Yummy!

Grilled Treviso Radiccio, Green Bean & Peach Salad with Sun Dried Tomato Dressing

This was delicious! Treviso Radiccio is slightly bitter, but the grilling adds sweetness and smokiness. The grilled peach and sun dried tomatoes also sweeten up this unique salad. 

Heat grill pan to med high. Slice treviso in half, slice a peach in half, cut ends off green beans.  Drizzle all veggies and fruit with olive oil, sprinkle with kosher salt and pepper. Grill on med high on both sides for a few minutes. Since you’re using a grill pan, the green beans are easy to keep track of. Outside on the grill you could just use one of those vegetable baskets or trays made for the grill.

Smash a garlic clove and rub it all over your serving dish. Sprinkle the dish with salt and pepper. Place the grilled treviso on the serving dish and slice into big slices for serving.  Add the grilled beans and peaches once they’re cooked. Dress with chopped sun dried tomatoes and balsamic vinegar.  Serve and enjoy!  Yummy!

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Beet and Fennel Salad This is my favorite fresh from the garden dish lately. All the ingredients in this salad were harvested today from our edible garden. We have beets and tons of fennel growing. It’s a good thing they taste amazing together because they’re ready for harvest at about the same time. I posted a photo earlier this week of the veggies just picked from the garden, This is the finished salad I like to make from them. I make this by slicing the fennel and beets very thinly, and then simply drizzle with olive oil, red wine vinegar, the chopped fennel fronds, salt and pepper and 1 fresh garlic clove,  ( garlic justsmashed open and tossed into the dish to add flavor).   This is delicious on it’s own, or served over mixed greens.

Beet and Fennel Salad

This is my favorite fresh from the garden dish lately. All the ingredients in this salad were harvested today from our edible garden. We have beets and tons of fennel growing. It’s a good thing they taste amazing together because they’re ready for harvest at about the same time. I posted a photo earlier this week of the veggies just picked from the garden, This is the finished salad I like to make from them.

I make this by slicing the fennel and beets very thinly, and then simply drizzle with olive oil, red wine vinegar, the chopped fennel fronds, salt and pepper and 1 fresh garlic clove,  ( garlic justsmashed open and tossed into the dish to add flavor).  

This is delicious on it’s own, or served over mixed greens.

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Mixed Vegetable Salad Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.   I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture. Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

Mixed Vegetable Salad

Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.  

I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture.

Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

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Grilled Baby Artichoke and Fennel Salad  All the veggies in this salad came from our garden! Yum! It was really delicious and I can’t wait to make this again. The small artichokes are mostly edible, except for the tough parts of the tops of the leaves. The baby fennel has a very mild licorice taste compared to fully developed fennel. Bring a pot of water to a boil. Clean 5 or 6 baby artichokes by snipping the sharp thorns off the leaves all the way around with kitchen scissors, remove the bottom toughest leaves, and slice the tops off. Rub all over with a lemon. Place in the pot of water to cook for about 10 minutes depending on how big they are. Add 6 or 7 baby fennel bulbs including the roots. The fennel will cook faster than the artichokes. Cut prepped veggies in half, drizzle with olive oil and season with salt and pepper. Grill on a grill pan or hot grill for 15 minutes flipping and turning so they cook evenly and don’t burn. Serve with lemony dressing. Chop 1 small garlic clove, the juice of 1/2 lemon, 1/2 tsp honey, 1 tsp rice vinegar, chopped fennel fronds, salt and pepper. Once your veggies are cooked through, place them on a bed of lettuce and drizzle with the lemon dressing, garnish with freshly grated parmesan cheese and lemon zest. 

Grilled Baby Artichoke and Fennel Salad 

All the veggies in this salad came from our garden! Yum! It was really delicious and I can’t wait to make this again. The small artichokes are mostly edible, except for the tough parts of the tops of the leaves. The baby fennel has a very mild licorice taste compared to fully developed fennel.

Bring a pot of water to a boil. Clean 5 or 6 baby artichokes by snipping the sharp thorns off the leaves all the way around with kitchen scissors, remove the bottom toughest leaves, and slice the tops off. Rub all over with a lemon.

Place in the pot of water to cook for about 10 minutes depending on how big they are. Add 6 or 7 baby fennel bulbs including the roots. The fennel will cook faster than the artichokes.

Cut prepped veggies in half, drizzle with olive oil and season with salt and pepper. Grill on a grill pan or hot grill for 15 minutes flipping and turning so they cook evenly and don’t burn.

Serve with lemony dressing. Chop 1 small garlic clove, the juice of 1/2 lemon, 1/2 tsp honey, 1 tsp rice vinegar, chopped fennel fronds, salt and pepper.

Once your veggies are cooked through, place them on a bed of lettuce and drizzle with the lemon dressing, garnish with freshly grated parmesan cheese and lemon zest. 

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Oven Fried Buttermilk Chicken This is my husbands favorite. I love this recipe too! Soak chicken pieces in buttermilk seasoned with salt and pepper for 3 -4 hours or overnight. Dip chicken pieces in scrambled egg. Coat with a mixture of 2 cups crushed corn flakes, 2 tblsp flour, 1/4 cup parmesan cheese, dried basil or tarragon, salt and pepper. Place on a cookie sheet with little pats of butter placed here and there on top of the chicken. Bake at 375 for 45 minutes or until cooked through. Serve with salad with fresh Buttermilk Ranch dressing. Mix 1/2 cup buttermilk, 2 tblsp plain yogurt, 1 tblsp mayo, fresh chopped herbs I used parsley, dill, cilantro and chopped green onions, salt and pepper, dash or garlic powder, pinch of onion powder.  Yummy! Have a wonderful Sunday everybody!

Oven Fried Buttermilk Chicken

This is my husbands favorite. I love this recipe too!

Soak chicken pieces in buttermilk seasoned with salt and pepper for 3 -4 hours or overnight. Dip chicken pieces in scrambled egg. Coat with a mixture of 2 cups crushed corn flakes, 2 tblsp flour, 1/4 cup parmesan cheese, dried basil or tarragon, salt and pepper.

Place on a cookie sheet with little pats of butter placed here and there on top of the chicken. Bake at 375 for 45 minutes or until cooked through.

Serve with salad with fresh Buttermilk Ranch dressing. Mix 1/2 cup buttermilk, 2 tblsp plain yogurt, 1 tblsp mayo, fresh chopped herbs I used parsley, dill, cilantro and chopped green onions, salt and pepper, dash or garlic powder, pinch of onion powder.  Yummy!

Have a wonderful Sunday everybody!

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Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy! Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango.  Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil.  Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing

This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy!

Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango. 

Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil. 

Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

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