Recipes

Caprese salad from Amy Fincher

Caprese salad from Amy Fincher

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. fresh mozzarella
  • 4 large or 6 medium ripe tomatoes sliced
  • 1 bunch basil stems removed and discarded
  • Extra-virgin olive oil for drizzling
  • Flaky sea salt
  • Freshly ground black pepper

Instructions

  • On a large plate or platter, layer mozzarella and tomato slices in an alternating pattern.
  • Drizzle with olive oil and season with salt and pepper.
————————————————————————————————–
Course; Cheese / Salad
Cuisine; European / Greece
Diets; Vegetarian

Corn salad

Corn salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 c. fresh or frozen corn defrosted
  • 1 c. cherry tomatoes halved
  • 1/3 c. crumbled feta
  • 1/4 red onion finely chopped
  • 1/4 c. basil thinly sliced
  • 3 tbsp. olive oil
  • Juice of 1 lime
  • Kosher salt

Instructions

  • Toss all ingredients together in a large bowl.
  • Season with salt and pepper and serve immediately.
————————————————————————————————–
Course; Salad
Diets; Vegetarian

Spinach salad

Spinach salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 5 oz. fresh spinach
  • 1 apple such as Fuji, thinly sliced
  • 1/3 c. crumbled feta
  • 1/4 red onion thinly sliced
  • 1/4 c. sliced almonds toasted

FOR DRESSING

  • 1/3 c. olive oil
  • 3 tbsp. red wine vinegar
  • 1 clove garlic minced
  • 2 tsp. dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • In a medium bowl, whisk together all dressing ingredients until completely incorporated.
  • Season with salt and pepper.
  • Combine all salad ingredients in a large bowl.
  • Add dressing, toss to combine, and serve immediately.
————————————————————————————————–
Course; Nuts / Salad
Diets; Vegetarian

Shrimpo de gallo

Shrimpo de gallo

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 tsp. chili powder
  • 1 lb. large shrimp tails removed
  • Kosher salt
  • 1 1/2 lb. tomatoes seeded and finely diced (about 3 cups)
  • 1/2 c. finely chopped white onion
  • 1/2 c. finely chopped cilantro
  • 2 jalapeรฑo peppers seeds removed and finely diced
  • 1 avocado finely diced
  • 2 tbsp. fresh lime juice
  • Tortilla chips for serving

Instructions

  • In a large skillet, heat oil over medium-high.
  • Season shrimp with salt and add to skillet along with garlic and chili powder.
  • Season with salt.
  • Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3.
  • Using a slotted spoon, transfer shrimp to a cutting board to cool.
  • Roughly chop shrimp into small pieces and scrape into a medium bowl.
  • Add tomatoes, onion, cilantro, jalapeรฑos, lime juice, and avocado, andย  season with salt.
  • Mix until combined and serve with tortilla chips.
————————————————————————————————–
Course; Fish / Salad

Shrimp salad

Shrimp salad

Couverts2
Deel op Facebook Print Recipe

Ingredients

FOR SALAD

  • 1 lb. shrimp peeled and deveined
  • 1 tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 red onion finely chopped
  • 1 stalk celery finely chopped
  • 2 tbsp. minced dill
  • Butterhead or romaine lettuce for serving

FOR DRESSING

  • 1/2 c. mayonnaise
  • Juice and zest of 1 lemon
  • 1 tsp. dijon mustard

Instructions

  • Preheat oven to 400ยฐF and toss shrimp with olive oil on a large baking sheet.
  • Season with salt and pepper and bake until shrimp are completely opaque, 5 to 7.
  • In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon mustard.
  • Season with salt and pepper.
  • Add cooked shrimp, red onion, celery, and dill to the bowl and toss to combine.
  • Serve on bread or over lettuce.
————————————————————————————————–
Course; Fish / Salad

Italian pasta salad

Italian pasta salad

Deel op Facebook Print Recipe

Ingredients

FOR THE PASTA

  • 16 oz. fusilli pasta cooked according to package instructions
  • 8 oz. mozzarella balls halved
  • 4 oz. salami quartered
  • 2 c. baby spinach
  • 1 c. cherry tomatoes halved
  • 1 c. artichoke hearts chopped
  • 1/2 c. pitted black olives sliced

FOR THE DRESSING

  • 1/3 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 garlic clove minced
  • 2 tsp. Italian seasoning
  • 1 tbsp. freshly chopped parsley
  • Pinch red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
  • To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine.
  • Season with salt and pepper to taste.
  • Dress pasta with dressing and serve
————————————————————————————————–
Course; Pasta / Pork / Salad
Cuisine; European / Italian

Waldorf salad

Waldorf salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tbsp. mayonnaise
  • 2 tbsp. plain yogurt Greek or regular
  • 1 tbsp. lemon juice
  • 1 c. halved red grapes
  • 1 c. chopped apples
  • 1 c. sliced celery
  • 1/4 c. chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. walnuts toasted
  • Bibb lettuce for serving

Instructions

  • In a large bowl, whisk together mayonnaise, yogurt, and lemon juice.
  • Add grapes, apple, celery, and parsley and fold until just combined.
  • Season with salt and pepper.
  • Top with walnuts and serve over lettuce.
————————————————————————————————–
Course; Nuts / Salad
Diets; Vegetarian

German potato salad from Amy Fincher

German potato salad from Amy Fincher

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 2 lb. baby potatoes halved
  • 6 slices bacon
  • 1 red onion finely chopped
  • 1/4 c. apple cider vinegar
  • 2 tbsp. water
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. dijon mustard
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 8 green onions sliced

Instructions

  • In a large pot, cover potatoes with water and season generously with salt.
  • Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20.
  • Drain and let cool slightly before transferring to a large serving bowl.
  • In a large skillet over medium heat, cook bacon until crispy, about 8.
  • Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
  • Add red onion and cook over medium heat until starting to soften, about 3.
  • Whisk in in apple cider vinegar, water, olive oil, dijon mustard, and sugar.
  • Bring mixture to a simmer, then turn off heat and season with salt and pepper.
  • Stir in green onions and gradually pour mixture over potatoes.
  • Toss to combine and serve warm.
————————————————————————————————–
Course; Salad / Vegetables
Diets; Vegetarian

Fruit salad

Fruit salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

FOR THE DRESSING

  • 1/4 c. honey
  • 1/4 c. freshly squeezed orange juice
  • Zest of 1 lemon

FOR THE SALAD

  • 1 lb. strawberries hulled and quartered
  • 6 oz. blueberries
  • 6 oz. raspberries
  • 3 kiwis peeled and sliced
  • 1 orange peeled and wedges cut in half
  • 2 apples peeled and chopped
  • 1 mango peeled and chopped
  • 2 c. grapes

Instructions

  • In a small bowl whisk together honey, orange juice, and lemon zest.
  • Add fruit to a large bowl and pour over dressing, tossing gently to combine.
  • Chill until ready to serve
————————————————————————————————–
Course; Fruit / Salad

Greek salad

Greek salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE SALAD

  • 1 pt. grape or cherry tomatoes halved
  • 1 cucumber thinly sliced into half moons
  • 1 c. halved kalamata olives
  • 1/2 red onion thinly sliced
  • 3/4 c. crumbled feta

FOR THE DRESSING

  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil

Instructions

  • In a large bowl, stir together tomatoes, cucumber, olives, and red onion.
  • Gently fold in feta.
  • In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper.
  • Slowly add olive oil, whisking to combine.
  • Drizzle dressing over salad.
————————————————————————————————–
Course; Salad
Cuisine; European / Greece
Diets; Vegetarian