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Florida Orange Sauerkraut Salad

flaOrangeKrautSalad
Photo by Kathryn Brass-Piper

Makes 6 servings

1 (16 ounce) jar Beagle Bay organic “original” raw sauerkraut, drained
2 large organic carrots, coarsely grated
1 small sweet organic onion, thinly sliced
½ cup organic raisins
2 teaspoons organic orange zest
2 tablespoons fresh organic orange juice
¼ cup organic rapadura or dark brown sugar
¼ cup extra virgin olive oil

Combine sauerkraut, carrots, onion, raisins, and orange zest in a large bowl. Blend together orange juice, rapadura, and olive oil in a small bowl, stirring until dissolved. Pour dressing over sauerkraut mixture, toss well to combine. Cover and chill at least 3 hours, up to 1 day. Drain just before serving.

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Chiogga Beet and Red Ribbon Arugula Salad with Lemon Verbena and Purple Haze Goat Cheese

chioggaSalad

Serves 4

1 pound cooked and peeled baby Chiogga beets (cook at 375 for 90 minutes until tender)
2 ounces red ribbon arugula
2 ounces black mustard greens
1 ounce lemon verbena tips
1 ounce citrus marigold flowers
2 ounces Cypress Grove purple haze goat cheese
1 ounce salted Marcona almonds, split in two

DRESSING

1 ounce meyer lemon Juice
Zest of ½ meyer lemon, grated fine
4 ounces Venta Del Baron extra virgin olive oil
Salt and Pepper

Mix the ingredients for the dressing 1 hour before serving the salad and season to taste with salt and pepper.

Cut the beets in half and arrange in the center of each of the four plates. Crumble ½ ounces of goat cheese on each plate.

Place arugula, mustard greens, verbena and citrus marigolds over the beets.

Garnish with almonds and drizzle each plate with a tablespoon of the dressing

Recipe courtesy of Chef Jeremy Hammond-Chambers/ Innovative Dining

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It’s salad season in The Naked South

With summer officially here, it’s time to fully embrace the season of salads. Cool, refreshing, hydrating, and light, salads are the perfect food to fuel your summer activities. I created this cabbage and corn mixture to hold up well whether it’s being knocked around in a cooler, hanging out in the refrigerator for a couple days, or sitting out in the sun. It stays crisp and satisfying despite the elements, and it’s tasty too. I like to eat this salad as a cool complement to anything off the grill, or with chilled shrimp or crab mixed right in.

Cabbage and corn salad with pecans and Parmesan

Key Components

Did you know cabbage helps detoxify your body? I just learned this and have added it to the list of cabbage’s amazing health benefits, including cancer-fighting powers and tons of antioxidants, vitamins, and minerals. Eating it raw, like we are in this recipe, is the best way to get the most out of this vegetable.

Arugula, cabbage’s cousin, is the most nutritious salad green you can eat. Plus it has a robust flavor that rounds out any dish. Once again, raw is best.

Along with a delicious buttery and sweet flavor, pecans offer a lot of health benefits. Rich in fatty acids and antioxidants, pecans help keep our hearts healthy and protect against cancer. They are high in fat but make up for it by warding off hunger and protecting our skin from free radical damage.

Cabbage and Corn Salad with Pecans and Parmesan

Yield: Makes 4 servings

Cabbage and Corn Salad with Pecans and Parmesan

Ingredients

  • ½ medium head cabbage
  • 2 ears corn, cooked and cooled
  • ¾ cup very finely chopped arugula
  • 1 celery rib, finely chopped
  • ½ cup pecans, very finely chopped
  • ¼ cup finely grated Parmigiano-Reggiano cheese (see note)
  • 1½ tablespoons extra virgin olive oil, plus more if needed
  • 1½ tablespoons fresh lemon juice, plus more if needed
  • Pinch sugar
  • Salt and freshly ground pepper

Instructions

  1. Use the large holes of a box grater to shred cabbage; you should have about 2½ cups. Place shredded cabbage in a large bowl.
  2. Cut corn kernels from cob and add to cabbage. Add arugula, celery, pecans, and cheese. Toss to combine.
  3. Add oil, lemon juice, and sugar. Taste and add more oil or lemon juice as needed to moisten.
  4. Season with salt and pepper and serve.

Notes

Whenever I call for a "finely grated" ingredient, I want you to use a Microplane grater. If you don't have one, pick one up at most grocery or kitchen stores. It's a very handy tool.

http://ediblenetwork.com/sarasota/recipes/its-salad-season-in-the-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

 

 

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Mason jars ain’t just for pickles in The Naked South

I recently shared a recipe for the perfect portable lunch on the Suncoast View: Mason Jar Salad. It was such a hit that I decided I should share it with The Naked South readers, too. I grew up eating and drinking out of Mason jars, as I’m sure a lot of you have. They are durable, reusable, and look cute, too. Using this method for building a salad in a Mason jar is great for summer beach picnics and prepping a portable lunch to take to work. Once assembled, it can even sit overnight in the fridge.

Chances are you’ve already seen this idea circulating on the Internet but have yet to try it. Now’s your chance! Feel free to swap out any ingredients you either don’t like or don’t have on hand in this Tex-Mex-inspired recipe, but don’t fool with the Chipotle-Lime Vinaigrette — it’s dynamite exactly the way it is.

Key Components

I learned something new about romaine lettuce this week: It helps fight breast cancer. Eating foods rich in folate like romaine lettuce (and black beans, too — a double-whammy in this recipe!) may reduce your risk for breast cancer by 44%.

My neighbor’s mango tree is overflowing with fruit, so they’ve been showing up in a lot of my cooking lately. Mangoes provide the antioxidant zeaxanthin, which works to protect your eyes from the sun and may help prevent macular degeneration. How appropriate for summer! Eating seasonally never ceases to prove its benefits.

The Chipotle-Lime Vinaigrette is a powerhouse of healthful ingredients. It really pays to get in the habit of making your own salad dressings. It’s so simple and a great opportunity to do something awesome for your body. Extra virgin olive oil, for example, fights cancer. But not all EVOO is created equal. Look for cold-pressed and unfiltered oils to make sure you’re getting the most benefits.

Mason Jar Salad

Yield: Makes 1 (1-quart) salad and ⅓ cup of dressing (enough for 2 Mason jar salads)

Mason Jar Salad

Ingredients

    Vinaigrette ingredients:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon raw, local honey
  • 1 clove garlic, minced
  • ¼ teaspoon chipotle powder (or to taste)
  • Sea salt, to taste
  • Salad ingredients:
  • 3 tablespoons vinaigrette, divided
  • 1 tablespoon chopped scallions
  • ⅓ cup cooked black beans
  • ⅓ cup chopped orange bell pepper
  • ¼ cup chopped avocado
  • ⅓ cup halved cherry tomatoes
  • 1 cup packed chopped romaine lettuce
  • ⅓ cup chopped mango
  • 2 tablespoons pumpkin seeds

Instructions

    To make the vinaigrette:
  1. Combine all ingredients in a small Mason jar, secure lid, and shake vigorously until combined.
  2. To assemble the salad:
  3. Pour 2 tablespoons vinaigrette in bottom of a 1-quart, wide mouthed Mason jar.
  4. Top with remaining ingredients as follows: scallions, black beans, bell pepper, avocado, cherry tomatoes, lettuce, mango, pumpkin seeds.
  5. Drizzle with remaining vinaigrette. Secure lid on jar.
  6. When ready to serve, make sure lid is secure and shake and twist jar in every direction until thoroughly mixed. Eat immediately.
http://ediblenetwork.com/sarasota/recipes/mason-jar-salad-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

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Nurse Wendy’s Mouth-Watering Cucumber Vinaigrette

nurseWendyCuke

Makes 4 servings

INGREDIENTS

2 large cucumbers, sliced
1 teaspoon kosher salt
1/3 cup apple cider vinegar
1/3 cup water
¼ cup canola oil
2 tablespoons sugar
1 teaspoon minced fresh dill
1 teaspoon Vegeta all-purpose seasoning
½ teaspoon ground white pepper
¼ teaspoon dry mustard
Pinch ground red pepper
¼ cup chopped red onion

PREPARATION

Start by placing cucumbers in a colander. Sprinkle with salt. Let sit for approximately 30 minutes to extract liquid.

Combine remaining ingredients and whisk until sugar is dissolved. Add drained cucumbers and place in refrigerator for 2 hours. Dive in and savor your cukes! PS It’s okay to drink the vinaigrette. It’s that good.

NOTE: Vegeta is a specialty seasoning made from dehydrated vegetables, herbs, and spices. It can be purchased locally at Geiers sausage kitchen or online

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Turkey Salad

Serves 4

¼ cup sugar
¼ cup white vinegar
¼ cup cooking oil
2 tablespoons mayonnaise
2 cups diced turkey
4 cups shredded lettuce (or cabbage)
½ cup cranberries (or cranberry sauce)
½ cup celery, diced
½ cup toasted nuts, chopped

Mix first 4 ingredients together in a large bowl until combined thoroughly.

Then add the remaining ingredients and toss until mixed well.

Recipe courtesy of Hyatt Executive Chef Kory Foltz

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Roasted Root Vegetable Salad with Maple-Apple Cider Vinaigrette

SERVES 6–8

6 heirloom carrots , peeled and halved lengthwise
4 parsnips, peeled and sliced into ½-inch- thick rounds
8 cloves garlic, smashed and peeled
10 ounces red pearl onions, peeled or 2 medium onions, sliced ¼-inch-thick
¼ cup extra virgin olive oil, divided
4 medium beets (golden or candy stripe if available), cut into bite-size chunks or wedges
12 ounces fresh arugula
4 ounces goat cheese, crumbled
Toasted walnuts, for garnishing

Heat oven to 400°.

Toss carrots, parsnip, garlic, and onion with 2 tablespoons oil and season with salt and pepper. Spread on a parchment-lined baking sheet. Toss beets with remaining 2 tablespoons oil and spread on separate parchment-lined baking sheet (to prevent bleeding). Roast both sheets of vegetables until tender when pierced with a knife, tossing
midway, 30–40 minutes.

Allow vegetables to cool slightly, then toss with fresh arugula. Dress salad with Maple-Apple Cider Vinaigrette (recipe follows) to taste, and garnish with toasted walnuts and crumbled goat cheese.

Maple-Apple Cider Vinaigrette

MAKES ABOUT 1 CUP

3 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon pure maple syrup
2⁄3 cup extra virgin olive oil
1 tablespoon Dijon mustard
½ teaspoon sea salt
½ t easpoon freshly ground black pepper

Whisk all ingredients together until combined and creamy

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Thanksgiving Side Dish Countdown: Week Two

Sage-Roasted Squash and Farro Salad with Pomegranate Vinaigrette

Serving Size: Makes 6 servings

Sage-Roasted Squash and Farro Salad with Pomegranate Vinaigrette

"This week highlights the return of local butternut squash to the Farmers' Market. I wrote this recipe especially for Chef Judi, who requested a vegetarian dish that can work as a main course or side dish and highlights all the flavors of Thanksgiving. With sage, butternut squash, sweet potatoes, and a couple surprise ingredients, I think it hits the mark." -- Charlotte Abrams, Recipe Editor

Ingredients

    For the vinaigrette:
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup or honey
  • 2 teaspoons white miso
  • 1 small clove garlic, minced
  • ½ cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • For the salad:
  • 1 small butternut squash peeled, seeds removed, and diced
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped sage, plus more for garnish
  • Salt and freshly ground pepper
  • 2 cups cooked farro
  • 1 cup chopped walnuts, toasted
  • 1 cup pomegranate seeds
  • ½ cup crumbled blue cheese or goat cheese, optional
  • 4 cups red kale

Instructions

    First, prepare the dressing:
  1. Whisk together all ingredients until thick and homogenized.
  2. Now, to create the salad:
  3. Heat oven to 400°. Combine squash, sweet potatoes, oil, and sage on large, rimmed baking sheet. Season generously with salt and pepper. Roast until tender, about 25 minutes.
  4. Transfer to a large bowl. Add farro, half the walnuts, half the pomegranate seeds, and all but ¼ cup vinaigrette; toss to combine.
  5. Toss kale with reserved ¼ cup vinaigrette and arrange on a large serving platter. Top with roasted squash mixture.
  6. Serve topped with remaining walnuts, pomegranate seeds, blue cheese, and sage leaves.
http://ediblenetwork.com/sarasota/recipes/thanksgiving-side-dish-countdown-week-two/

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Snap Bean and Heirloom Tomato Salad

heirloomTomatoSalad

SERVES 4

INGREDIENTS

1 cup trimmed snap beans
2 pounds assorted heirloom
tomatoes, chopped or halved
1 cup chopped peach
½ cup sliced cucumber
¼ cup thinly sliced red onion
Salt and freshly ground pepper
Sweet Lime Vinaigrette
Fresh basil leaves

PREPARATION

In a steamer basket set over boiling water, steam beans until crisp-tender, about 2 minutes. Plunge beans into a bowl of ice water to stop cooking and chill. Drain and cut in half lengthwise. Combine beans, tomatoes, peach, cucumber, and red onion on a large serving dish. Season with salt and pepper. Just before serving, drizzle with Sweet Lime Vinaigrette and top with basil.

SWEET LIME VINAIGRETTE

MAKES ABOUT ¾ CUP

INGREDIENTS

½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 clove garlic, minced
3 tablespoons honey
2 tablespoons minced cilantro
1 tablespoon fresh lime juice, plus 1 teaspoon finely grated zest
Salt and freshly ground pepper

PREPARATION

Whisk together all ingredients until thick. Season with salt and pepper. Recipes courtesy of Charlotte Abrams

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Apple Stacks

appleStacks

MAKES 3–4 STACKS

INGREDIENTS

1 large Granny Smith apple
½ cup peanut butter
¼ cup all natural granola

PREPARATION

Core apple, removing seeds and stem. Slice apple crosswise into ¼-inch thick rounds. Combine peanut butter and granola. Sandwich 2 apple slices with about 2 tablespoons peanut butter mixture.

Enjoy!

Recipe courtesy of Get Fit Fuel:
2063 Siesta Dr, Sarasota; 941-554-4567; getfitfuel.com
8327 Market St, Sarasota; 941-961-8207; getfitfuel.com

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Massaged Kale Salad

massagedKaleSalad

SERVES 4–6

I eat gobs of this salad every winter. Sometimes I add sliced red peppers, or use pumpkin seeds instead of walnuts, or swap gorgonzola for the bleu cheese. Make it with unrefined natural salt, which contains a wealth of trace minerals and electrolytes.

INGREDIENTS

1 bunch kale
1 teaspoon sea salt
1/3 cup dried cranberries
½ cup thinly sliced red onion
¾ cup diced apple
1/3 cup chopped walnuts, toasted
¼ cup olive oil
2 tablespoons raw, unfiltered apple cider vinegar
1/3 cup crumbled bleu cheese

PREPARATION

Cut kale leaves away from stems. Stack leaves, roll them up, and cut into thin ribbons; you should have about 6–8 cups. Combine kale and salt in large bowl and massage salt into kale for about 2 minutes (my youngest daughter likes to do this part!). Stir cranberries, onion, apple, and walnuts into the kale. Add oil and vinegar and toss. Sprinkle with bleu cheese.

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Kristine’s Balsamic Citrus Spice Strawberry Reduction

balsamicStrawberry

MAKES ABOUT 1 CUP

INGREDIENTS

8 ounces strawberries, hulled
3 tablespoons Villa LanFranca Organic Balsamic Glaze
1½ tablespoons sugar
Zest of ½ orange, preferably organic
1/8 teaspoon finely ground black pepper, preferably Tellicherry peppercorns
1/8 teaspoon ground cardamom

PREPARATION

Purée half of the strawberries. Slice remaining strawberries into quarters and add to puréed strawberries.

Combine strawberry mixture, balsamic glaze, sugar, zest, pepper, and cardamom in a small saucepan. Heat over low to medium-low heat, stirring occasionally to keep from sticking to pan. Remove from heat and transfer to medium bowl. Let rest for 1–2 hours for flavors to meld. Will keep well covered in refrigerator for 3 days.

NOTE: Villa LanFranca Organic Balsamic Glaze is available from Sapore della Vita. There are many ways to serve this. Try with mascarpone topped crostini, mixed into oatmeal, over arugula salad, along with soft goat cheese, with grilled pork or steak, or as a fi nishing touch to dessert.

Recipe courtesy of Sapore Della Vita: Sarasota Farmers’ Market; saporedellavita-com

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Roasted Beet Salad with Goat Cheese Truffles

roastedBeetSalad

SERVES 4

4 ounces goat cheese
½ cup sliced almonds, crushed, plus more for garnish
5 ounces arugula
2 pounds beets, roasted, peeled, and cut into ½-inch pieces
Salt and pepper
Meyer Lemon Vinaigrette (ediblesarasota.com)

Divide goat cheese into 16 balls (resembling truffles). Roll each truffle in crushed almonds. Chill in refrigerator until firm. Meanwhile, heat oven to 400°. Toss arugula with vinaigrette to taste. Divide arugula among 4 serving plates, attractively arrange roasted beets on top, and drizzle with vinaigrette. Transfer truffles to parchment-lined baking sheet and bake until warmed through and lightly golden, about 6 minutes. Place 4 truffles on each salad, sprinkle with additional almonds, and season with salt and pepper. Serve immediately.

Recipe courtesy of Tommy Bahama: 300 John Ringling Blvd, Sarasota; 941-388-2888; tommybahama.com

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Poached Egg Salad with Bacon Vinaigrette

poachedEggSalad

SERVES 4

INGREDIENTS

4 strips bacon, chopped
¼ cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon-style mustard
1 tablespoon minced chives, plus more for garnish
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 large eggs
2 heads leafy lettuce, leaves torn
¼ cup crumbled blue cheese

PREPARATION

Cook bacon in small skillet over medium heat until crisp. Remove from heat, drain rendered fat into small bowl and reserve bacon. (If fat is less than 1/4 cup, add oil to compensate.) Add vinegar, honey, mustard, and garlic to bowl, whisking until thick. Stir in chives. Season with salt and pepper; set aside.

In a large, straight-sided skillet, heat 2 inches of water until a few bubbles have broken the surface. Working with one egg at a time, crack into small bowl and gently pour into water, leaving space between each egg. Cook eggs until whites are just set and yolk is runny, 3–4 minutes. Carefully remove eggs from skillet and blot with paper towels to remove excess water. Arrange lettuce on serving plates, top with egg, reserved bacon, blue cheese, and chives. Drizzle with vinaigrette and serve.

NOTE: Farm fresh eggs are perfect for making beautifully formed poached eggs. The fresher the egg, the tighter the whites.

Recipe courtesy of Charlotte Abrams

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