Grilled Fennel Salad

Grilled Fennel Salad

Grilled Fennel Salad

Fennel is crunchy and slightly sweet with a slight anise flavor…….like a light licorice. The stalks are topped with feathery green leaves,  where flowers grow, and produce fennel seeds. The bulb is white or pale green. The bulb, stalk, leaves and seeds are all edible, but most recipes call for the bulb and the fronds…….the feathery green at the top. Fennel is also loaded with antioxidants, vitamin C, and fiber, so it’s super healthy. Fennel lesson over!

Fennel is one of those things that most people either love or hate……..I believe that haters have never tried it…….just my opinion. But, if you are a hater, try our Grilled Fennel Salad. Grilling the fennel adds to the slightly sweet flavor and the fresh herbs and lemon give it a fresh taste. It can be served either warm or at room temperature.

I served this salad with a Tuscan Pork Tenderloin. Three parts sage, to one part rosemary, then garlic, salt, pepper, and fennel seed to taste. Rub the pork with oil and pat on the herbs, roast in a 400* oven for 30-45 minutes. Serve with the Grilled Fennel Salad.

Tim had never had fennel, that he could remember, and he really liked it. I personally love it. You can also add it to gratins, or scalloped potatoes. It lends a background taste that will make people wonder what it is…….

So, for your next cookout try our Grilled Fennel Salad!

Grilled Fennel Salad Collage

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Grilled Fennel Salad

Grilled Fennel Salad

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Ingredients

  • 2 fennel bulbs, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon each fresh basil, parsley, thyme and fennel fronds
  • juice and zest of 1 lemon
  • Parmesan shavings

Instructions

  1. Cut the tops from the fennel reserving the fronds. Removing and hard or inedible outer parts.
  2. Trim a tiny bit off the bottom, keeping the core intact.
  3. Slice the fennel into thick slices.
  4. Drizzle each side with olive oil, season with salt and pepper.
  5. Place slices on a medium hot grill turning until you get a nice grill marks and fennel is tender to the touch.
  6. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
  7. Garnish with the shavings of Parmesan cheese.

Keywords: fennel, herbs, grill, salad, parmesan cheese

 

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Kale is all the rage right now, and rightly so. It has crazy amounts of vitamins A, K, and C, and it’s packed with calcium. I must admit that I prefer spinach, and in a nutritional match up they are pretty equal. Although, spinach is a better source of iron, magnesium, and fiber. Be sure to buy either of these organic if possible. Leafy greens can be a sponge for any chemicals used in the growing process. Nutrition lesson over……..but look for our new page……coming soon, that will be all you wanted to know about nutrition, but were afraid to ask.

This recipe is hopefully….fingers crossed, just what my friend Michelle was looking for. She had a salad at a restaurant in Chicago and tried to replicate it but, wasn’t happy with the result. Now, Michelle is one of the best cooks I know, so if she couldn’t  come up with it I wasn’t sure I could either. But, I was willing to give it a try.

Michelle described what was in the salad and the ingredients were fairly simple. Kale, cabbage, mint, cilantro, parsley, and a peanut dressing. As I said before, I am not a huge fan of kale, but I tried a baby kale which I found to be a better taste. I will try this again with spinach. The dressing is where Michelle was stuck, so I hope my version…….peanut oil, rice wine vinegar, etc…….see recipe…..is the taste she was looking for.

Roasted Peanut Kale Salad 1

I added grilled chicken that I marinaded in the dressing for flavor, and and topped it with roasted peanuts. Both Tim and I really enjoyed it.

So, I hope my version of Roasted Peanut Kale Salad will be a close match for the restaurant salad……….let me know Michelle!

Roasted Peanut Kale Salad Collage

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Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

  • Author: Marty Boyd
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 2
  • Category: Salad
  • Method: Saute
  • Cuisine: American

Ingredients

  • Salad
  • 6 cups baby kale
  • 2 cups prepackaged cole slaw mix
  • 1/4 cup each fresh mint, cilantro, parsley chopped
  • 2 green onions sliced on the diagonal
  • 1/4 cup peanuts, toasted and chopped
  • 3/4 to 1 pound chicken tenders ( about 6 tenders)
  • Dressing
  • 3/4 cup Peanut oil
  • 1/4 cup rice wine vinegar
  • Juice of 2 lemons
  • 1 tablespoon honey
  • 
1 teaspoon garlic pepper
  • 
1 teaspoons salt
  • 1 teaspoon dry mustard
  • 1 teaspoon worchestershire sauce
  • 
2 tablespoons soy sauce
  • 
1/2 teaspoon sesame oil
  • 1 clove garlic minced

Instructions

  1. Whisk all the dressing ingredients together and set aside.
  2. Add 1/4 cup of the dressing to chicken tenders and marinade for 30 minutes (or more).
  3. Combine all ingredients for the salad, except the peanuts and set aside.
  4. Remove chicken from marinade, discarding any remaining marinade. Grill chicken tenders over medium high heat until cooked through. Remove from grill and cut into bite size chunks and let cool slightly.
  5. Add chicken and dressing to the kale cabbage mixture. Toss to coat adding dressing as desired.
  6. Plate and serve.
  7. Top with chopped peanuts and serve.

Notes

This recipe serves 2-4.

Keywords: kale, chicken, cole slaw mix, peanuts, salad

 

 

Italian Meatball Salad

Italian Meatball Salad

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!

Italian Meatballs 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.

Italian Meatball Salad 1

 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…..

Italian Meatball Salad 2

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!

Italian Meatball Salad Collage

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Italian Meatballs Salad

Italian Meatball Salad

  • Author: Marty Bpyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Ingredients

  • 8 precooked meatballs
  • 6 cups baby spinach
  • 4 slices fresh mozzarella cheese, cut in half
  • 4 small tomatoes, quartered
  • 2 tablespoons shredded parmesan cheese
  • Fresh basil, chopped for garnish
  • Ground Italian Seasoning to taste- I use the McCormick grinders
  • Marinara Vinaigrette

Instructions

  1. 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.

Keywords: spinach. meatballs, fresh mozzarella cheese, tomatoes, parmesan cheese, basil

 

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Italian Meatballs Salad

Italian Marinara Vinaigrette

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Ingredients

  • 1/2 cup Marinara Sauce
  • 1/2 cup chopped basil
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons cup Red Wine Vinegar
  • 1 tablespoons Balsamic vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 cloves garlic
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. In a blender,small food processor, or a Bullet Blender combine Marinara, basil, parmesan cheese, vinegars, mustard and garlic. Pulse with 1/2 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.

Keywords: marinara sauce, basil, parmesan cheese, no cook