Tomatisallad (Cucumber and Tomato Salad)

Summer has become my litany.  I can't want for it.  I can't bear putting on another hoodie.  I am so done with heavy meaty foods.  I want fresh.  I want my CSA to start!!!! I want warm tomatoes fresh from my garden to make this recipe with, Summer, I want you! This recipe is really good.  It will be even better with Summer tomatoes!

Tomatisallad
modified from Scandinavian Cooking by Beatrice Okakangas
6 medium tomatoes
4 green onions with tops sliced
2 tbsp red or white wine vinegar
1 tbsp sugar
1/2 tsp crushed allspice
1/4 tsp ground white pepper
2 tsp salt
1/4 c veg oil
1 8 inch cucumber sliced paper thin
chopped fresh parsley for garnish

Thinly slice tomatoes and arrange on a dish or platter with sides.  Top with cucumber and green onions.  In a small bowl combine sugar, allspice, white pepper, salt and red or white wine vinegar. Slowly pour in oil, mixing with a whisk and then pour over tomatoes, cucumber and green onions.  Refrigerate before serving, and cover in chopped fresh parsley.

Hearts of Palm, Black Bean, Red Onion and Corn Salad

When we got to potlucks I always like to bring something different.  This salad usually fits the bill for me and is one of my favorites.  The only complaint I have about it is that it can be expensive to make, so I usually only make it every once and awhile (or when I need to impress some  vegetarians!). We even made a huge dish of this to serve at our diy wedding!

Hearts of Palm, Black Bean, Red Onion and Corn Salad
delightfully borrowed from Emeril Lagasse
3 tablespoons olive oil
2 tablespoons cane vinegar
2 tablespoons lime juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped parsley leaves
1 tablespoon freshly chopped cilantro leaves
1 jalapeno pepper, stem and seeds removed and minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14-ounce) can hearts of palm, drained
1 small red onion, thinly sliced
1 cup cooked black beans
1 cup cooked corn
1/2 cup thinly sliced yellow bell pepper
1/4 cup sliced bias cut green onions
Mixed greens, if desired, for serving


In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing



*sorry about the funk picture! I really wanted to share this recipe and the only pic I had was one when we were headed to a potluck!
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Zuppa Toscano & Spicy Nuts (a two-fer!)

When you look at a map right now snow and freezing rain are reeking havoc across the US.  Luckily so far here in the valley, we are snow-free, regardless of the forecast showing a "wintry mix" for tonight.  It is however cold.  That kind of cold where just any meal wont cut it.  Its genuine "stick to your ribs" dinner kinda weather, and no better time to have a warm tasty soup!

There are about a million different recipes out there for this soup and the first time I made it I got the recipe from my friend "M," and of course I had to slightly modify it because...well because that is what I do!

Zuppa Toscano

an amalgamation of recipes.

1 lb Italian sausage (I used spicy the first time and the jimmy dean natural this time!)

Three large russet baking potatoes, sliced in thin slices with a mandolin

1 large onion, chopped
3 cloves garlic, minced
2 cups spinach chopped
2 cups chicken broth

1 cup heavy whipping cream or half and half (I used heavy w/c the first time and half and half this time.  I think milk would even be fine.)

fresh rosemary and oregano to taste
salt and pepper

In a large pot cook and drain sausage leaving a little bit of grease in the pot. Add onion and garlic sauteing until translucent.  Add potatoes to the pot and then cover with chicken broth and allow to simmer until potatoes are tender, about 20 minutes.  Stir in spinach, rosemary and oregano and salt and pepper and continue to simmer for five minutes.  Stir in heavy cream right before you are ready to serve it and bring it back to a low boil.  Serve immediately.

                                                              

So many jokes tonight while SA and I were cooking dinner. I mean how many meals can you cook when you can joke around about sausage and spicy nuts? Yes, sometimes SA and I have the humour of a 14 year old boy. However I digress! This recipe is wonderful and one that I got from my friend K.  Back in another lifetime I used to live with K and his wife at the time and they would cook up some fantastic grub, one of the things being these salad condiments. This recipe (not really a recipe more like just some quick directions) is great because its so flexible. Out of almonds? Use cashews? Don't have brown sugar? Use white! Don't like em spicy? You are lame!  Don't add the spice! etc.

Spicy Nuts

1/2 c Almonds
1/4 c. brown sugar
red pepper flakes to taste (I used chipolte red pepper flakes)
coarse salt

In a small pot combine almonds and brown sugar over low heat.  Stir constantly and until sugar reaches the caramel or light brown stage (about 330 degrees.) pour nuts onto a cooking sheet lined with parchment and sprinkle with red pepper flakes and coarse salt.  Refrigerate for 15 minutes or until firm.
These rock my ever loving socks on salad.
Tonight we had a salad of spinach topped with carrots, spicy nuts, blueberry dehydrates cranberries and a quick citrus vinaigrette! YUM!