We all wished for warmer weather and our wish has come true! So, with warmer weather, and our garden doing very well, it was time to make salad! Italian Meatball Salad!
Our lettuce and spinach has done very well this year. Especially the baby spinach, which is the base for this salad. You can use whatever kind of lettuce you like, but due to our over abundance, I chose baby spinach.
The weather this week has been warm and sticky. I really didn’t want to heat up the kitchen or even cook for that matter. But, we had to eat, so I trudged on. I had some leftover meatballs from another meal in the freezer so, out they came…….but what to have with them? Since they were Italian spinach meatballs……spinach theme……Italian theme? Tomatoes, mozzarella cheese, and basil. But what for a dressing? I wanted to keep with the Italianese, and meatballs need marinara….hmmm. I made a basic vinaigrette and added some jarred marinara sauce. A little parmesan cheese and the result………….FANTASTIC! Tim and I both thought it was the perfect dressing for the Italian Meatball Salad……like spaghetti and meatballs……with no spaghetti…..
Now, above all it was easy. Used left overs, I didn’t need to use any thing but the microwave (I heated the meatballs just a bit). It was inexpensive (using my own produce), and best of all it was totally yummy!! So, now that the heat of summer has arrived try this Italian Meatballs Salad for a cool summer meal!
Ground Italian Seasoning to taste- I use the McCormick grinders
Place spinach on serving platter. Arrange mozzarella,tomatoes, and meatballs on spinach. I used meatballs I had left over from another recipe, but you can buy frozen prepared meatballs.Heat to take the chill off. Grind (or sprinkle if you are not using a grinder) the Italian seasoning over the top of the entire salad. Garnish with parmesan cheese and basil. Serve with Marinara Vinaigrette.
In a blender,small food processor, or a Bullet Blender combine Marinara, basil, parmesan cheese, vinegars, mustard and garlic. Pulse with ½ cup of olive oil until blended. Add remaining olive oil and blend until emulsified. Season with salt and pepper to taste. Serve at room temperature. Refrigerate to store.
Every once in a while you have a recipe that you fall back on time, and time again……..such is Penne Salmon Pasta.
As I mentioned in an earlier post, I had recipes that I thought I would never see again………….I cannot thank my friend and co-worker……..or should I say miracle worker, Jeanne enough. She rescued my lost recipes from their Word Perfect prison. So, Tim and I were able to enjoy this yummy pasta dish………….and now I get to share it with all of you.
This dish has so many parts that are good for you. In addition to being super easy to prepare, it is also loaded with taste.
It has an Asian flare……….garlic, ginger, oyster sauce, rice wine vinegar, and a touch of Sriracha for spice. The salmon gives you all those good Omega’s. Spinach is high in fiber with tons of vitamins and antioxidants. Add in the shiitake mushrooms for more fiber, B vitamins, and minerals. Toss in enriched whole grain pasta, and a touch of green onion for garnish…………..it’s a healthy bowl full of bliss.
So, the next time you are craving a healthy pasta dish, give the Penne Salmon Pasta a try, your taste buds and your body will thank you!
3 green onions, separated into white & green parts each finely chopped
1tablespoon ginger, finely chopped
1 lb. salmon fillets cut in 1 by ¼ in. strips
6oz. shiitake mushrooms
Cook penne according to package directions. Drain and set aside.
Combine broth, oyster sauce, vinegar, soy sauce, Sriracha, and cornstarch in a small bowl.
Heat oil in a large nonstick wok over high heat.
Add garlic, white part of green onion, & ginger; sauté 15 seconds. Add salmon and mushrooms; cook stirring often 4-5 minutes or until salmon is cooked. Stir in cornstarch mixture along with spinach. Heat to boiling. Stir in penne heat 1 min. transfer to serving bowl. Garnish with green onion( green part)
Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.
Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.
Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.
When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year 🙁 ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.
For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just sautéd them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.
So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!