Friday, June 28, 2013

Summer Salad Recipes!


Summer is a great time to gather with friends, and whenever we gather with friends, I like to cook!  Since we are going to Mt. Petit Jean this weekend with another couple, I thought I would make up a bunch of summer salads to go along with us.  Here's the menu:

Pineapple Black Bean Salsa
Beyond Meat Chicken Salad (how many times can I make this in one summer??)
Warm potato and leek salad
Quinoa Fruit Salad

Before I give you recipes, let me give you a run down of the day.  I am still having a hard time finding my dietary footing, so to speak.  It seems like I'm choosing bigger lunches, snacking more and drinking during the week.  For all of these reasons, I'm still not losing any weight.  I have managed to do all 3 running workouts this week, and weight training once.

For breakfast, I had cereal, but my iphone is acting weird, so I couldn't get a picture.  I'm REALLY ready to get a DSLR camera.  Any suggestions?

Anyway, mid-morning I tore into some kale chips from my Just the Food gift box.  These were spicy and delicious!


For lunch, we headed to Osaka in West Little Rock.  This place has good Japanese food and a Mongolian style grill.  I have never had it, but it looks good.  Maybe next time.  It looks like a scary amount of food.  I opted for miso soup, seaweed salad, fried tofu and an avocado roll.  Yes, that does seem like a lot of food.  Note:  lunches are getting too large.






I love avocado rolls.  I have tried several types of veggie rolls, but nothing is quite as creamy and satisfying as a simple avocado roll.  mmm...

So, after work, I set out to cook a MASSIVE amount of food for the cabin.  I assembled the vegetables, started boiling potatoes, put the quinoa on the stove, and began chopping vegetables.



First up:

Pineapple Black Bean Salsa


Ingredients:

2 cans black beans, rinsed
2 cups chopped pineapple (I used fresh cut from Kroger, I think grilled would be amazing)
2 cans hot rotelle with juice
3 small red peppers
1 handful cilantro, chopped
2 jalapenos, de-seeded and chopped
3 limes, juiced

As you can tell, some like it hot, and this girl likes it VERY hot.  Between the rotelle and jalapenos, this salsa is SPICY.  You can tone it down with regular rotelle or tomatoes.




Quinoa Summer Salad


Ingredients:

1 cup uncooked red quinoa, rinsed
1 cup shredded carrots
4 peaches, chopped small
1/2 cup slivered almonds
1/4 cup mango salad dressing

Fill sauce pan with 2 cups water, add quinoa, boil
Set to medium, cover, cook until you see quinoa open, about 15 minutes
Let cool, add fruit and almonds
Top with salad dressing
Chill before serving




I also made up some Beyond Chicken Salad and the tofu part of my Low Carb Tofu Scramble.  I will be bringing the tofu to be wrapped in tortillas and covered in salsa for breakfast.  Yum!


Finally..

Warm Potato and Leek Salad


Ingredients:

2 bags small yukon potatoes, enough to fill large sauce pan
2 leeks, chopped
4 cloves garlic
1 can cannellini beans
1/4 cup sesame seeds
4 small red onions
2 green peppers, chopped
1/3 cup olive oil
2 jalapenos
salt and pepper

Boil potatoes until soft.  Drain
Take knife and slice through soft potatoes, making choppy pieces.
Cover generously with olive oil and salt and pepper, set aside.
Saute leeks in garlic and olive oil until soft, add to potatoes.
Drain beans, rinse, add to potatoes.
Chop small red onions, add.
De-seed jalapenos, chop small and add.
Chop green peppers, add.
Top with sesame seeds.  
Salt and pepper and olive oil to taste.
Serve warm.




Stay tuned for a recap of all the cabin cooking.  We have tons of corn, and I think the first night we're doing fajitas and the second night there will be vegetable grilling!

What are your favorite summer salad recipes?

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