Category Archives: Salads and Vegetables

Restaurant quality salad and vegetable easy recipes.

Eggplant : Tapanade Recipe

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Easy Eggplant Tapanade

Easy Eggplant Tapanade

This is one of my go-to healthy appetizer recipes that can be made quickly or made ahead. Like all of the recipes I post here, you can change it up easily adjusting the measurements or using different spices and seasonings and it will still be easy and delicious. While an eggplant tapanade is usually considered Italian, it is also something commonly seen throughout the Middle East. The spices I use were inspired by an eggplant dish at a Moroccan restaurant we used to go to for special occasions. The vinegar and honey add a great “sweet and sour” element to the recipe.

 

The only problem with frying eggplant in oil is that it absorbs so much of the oil that it becomes heavy and caloric. I start with a little bit of oil for flavor and add water instead. It

You can replace the tomato paste and honey with ketchup.

You can replace the tomato paste and honey with ketchup.

works great and the eggplant stays moist. 

 

  • 1 Eggplant, cut into cubes
  • 1 Red Bell Pepper, cut into cubes
  • 1/2 Yellow Onion, diced
  • Olive Oil, 2 Tablespoons
  • *Tomato Paste, 4 Tablespoons
  • *Honey, 2 Tablespoons

(*Instead of tomato paste and honey, you can use ketchup.)

  • Capers, 2 Tablespoons 
  • Ground Cumin, 1 Tablespoon 
  • Ground Chili Powder, 1 Tablespoon 
  • Fresh Basil and/or Fresh Cilantro chopped

 

Slice the Eggplant into rounds first, then into cubes.

Slice the Eggplant into rounds first, then into cubes.

Slice the eggplant into rounds and then into cubes.

Tear the red pepper open and remove the step and seeds with your hands.

Chop the onion. 

 

 

 

Heat the oil in the pan and add the vegetables. Stir.

Add a little water (1/3 of a cup or so) and continue to cook on a low flame. Stir. 

Add more water as needed to keep the pan moist, not dry.

 

Use water in addition to the oil so the tapanade stays moist, not oilyl.

Use water in addition to the oil so the tapanade stays moist, not oily.

When eggplant is soft, add the rest of the ingredients and stir. Cool and serve with crusty bread, crackers or endive leaves if you eat gluten free.

 

Pommes Anna : Recipe : Easy

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I love making Pommes Anna mainly for the pretty factor. That and of course the ease of making the recipe that you just throw in the oven after preparing. Your kids will also enjoy helping you layer the potatoes. 

 

Sliced Potatoes, Butter, Salt & Pepper.

Sliced Potatoes, Butter, Salt & Pepper.

Ingredients:

 

  • 6 peeled Russet Potatoes, sliced thin. 
  • 1/2 Cup (1 Stick or 4 ounces) Butter, melted in microwave in 10 second increments or alternatively, Olive Oil if you are a Vegan.
  • Salt and Pepper (I used Truffle Salt for an extra layer of flavor. You can add extra flavor as you like with Grated Parmesan Cheese, or Chopped Fresh Rosemary etc…)

 

Use a Pastry Brush to cover an Iron Pan with melted butter

Layer slices of potatoes. 

Brush with butter. Sprinkle salt on top of layer. Continue to layer, butter and salt.

Drizzle the remaining butter over the potatoes. 

Bake in a 350 degree Fahrenheit oven for 35-45 minutes or until the top is golden brown and the potatoes are cooked through.

Just bake until golden brown. Slice like a pie.

Just bake until golden brown. Slice like a pie.

Slice like a pie and top with sour cream. A great gluten free side for any dinner.

Taco Salad Recipe

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Easy Taco Salad Recipe. Throw all in a bowl. Done!

Easy Taco Salad Recipe. Throw all in a bowl. Ready for tossing. So easy and delicious.

This is a one of the staple recipes in our house. It’s an easy and delicious, no fail dinner recipe that our kids and their friends have always loved. And, this recipe is a great way to use up any kind of leftover taco meat or even chicken or turkey. In fact, I always make it after we’ve had homemade tacos and I just use up whatever is left over from that meal (meat, tomatoes, cheese, onions etc…)  I don’t measure the ingredients at all. I just throw whatever we have leftover in a large bowl, ( as shown in the photo, lettuce is on the bottom of the bowl). If you add a little less onion, or a little more cheese, it’s not big deal. Just throw it in! Make it easy! You’ll have plenty of time left to make an easy margarita.

 

  • 1/2 lb. Ground or Chopped Chicken or Turkey or Beef (if not using leftovers, cook in a pan with 2 teaspoons cumin, 1 teaspoons chili powder, and 1 teaspoon garlic powder, salt and pepper to taste). Or, leftover chicken or turkey pieces. 
  • 6 Cups of Chopped Lettuce (or so).
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Canned Kidney or Black or Pinto Beans 
  • 1/2 Cup Crushed up Tortilla Chips or Leftover Taco Shells
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Chopped Onion (any kind is fine)
  • 1/4 Cup Salsa (any kind) 
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Italian Dressing

 

If you are not using leftover chicken or turkey or beef, cook your meat with spices until completely cooked. Drain off the fat.

 

Put everything in a bowl and toss well. Done! When I worked in restaurants, I learned that many restaurant sauces and dressings are often mixtures of different dressings that they have on the line. This dressing using salsa, sour cream and Italian dressing is a good example. 

 

 

 

Curried Lentil Salad

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Just had a great gig at a Concert in the Park in San Juan Capistrano. There were so many friendly families and kids and once the sun went down, a nice breeze came in

Great gig. Warm breezes. Summer in San Juan Capistrano, California.

Great gig. Warm breezes. Summer in San Juan Capistrano, California.

over the mountains.

I love Concerts in the Park, whether I’m singing or watching other bands play. It’s so fun to bring and share food and wine with friends. I am sad that Summer is almost over.

 

This is one of my “Picnic Basket” side dishes that is inspired by the Indian Dahl recipe. It is incredibly inexpensive to make and a little goes a long way. When I was in college, I’d make a huge pot when I was out of money and eat it on toast topped with sour cream. Sometimes, I’d eat it for a week until I had money for groceries again. Lentils have no fat, are low in calories and high in fiber and nutrients – even iron so if your’e anemic, lentils are a great staple to add to your diet. And as usual, this side dish recipe is incredibly easy to make. 

 

Easy Lentil Salad Recipe.

Easy Lentil Salad Recipe.

  • 1 Cup Dried Lentils
  • 2 Cups Water or Broth
  • Salt and Pepper to taste
  • 1/4 Diced Onion
  • 2 Tablespoons Red Wine or Apple Cider Vinegar
  • 1 Tablespoon Olive OIl
  • 1 Tablespoon Tamari or Soy Sauce (left it out of this batch as I had run out.)
  • 2 Tablespoons Curry Powder and/or Cumin
Lentils have no fat and are high in nutrients.

Lentils are high in nutrients.

 

Boil water (or broth) and add lentils.

 

 

Cook for 20-30 minutes until water is gone. (Drain if you have to). Remove from heat (don’t overcook.You want the lentils to have a bite to them and not be mushy).

 

 

Yummy Chilled Curried Lentil Salad. So easy.

Yummy Chilled Curried Lentil Salad. So easy.

Cool the lentils. Then add the rest of the ingredients. Done!