This was very simple to make and quite tasty!
1 lb. ground beef
1 1/2 t. cumin (or to taste)
1 potato, peeled & shredded
Salt & Pepper to taste
Shredded cheddar cheese
Brown the meat in a frying pan, breaking up the pieces as it cooks.
Add the cumin, salt and pepper and mix well.
Add the shredded potato and continue cooking until the potato is cooked.
Plate over some lettuce greens and top with cheese.
The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!
Rotisserie chicken, chopped fine
2 avocados, smashed
3/4 red onion, chopped fine
Fresh cilantro to taste, chopped
Juice of 2 limes
Salt & pepper to taste
Add everything together and mash it up until it’s all combined well.
Serve over crackers or in bread – or in lettuce cups!
Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.
Arugula, cut into bite size pieces
Parmesan cheese, freshly grated
Salt and pepper
Combine all ingredients and mix well.
When we were recently in Italy, we were served Dandelion greens which my cousin picked from their own yard! When I came home, I told my mom that we ate weeds, and she said that she remembers eating those in Italy growing up and how good they were! Then, the other day, while I was shopping at Nob Hill Market in Los Gatos, I saw Dandelion greens in the vegetable case! I had to try them…and yes, they were tender and delicious in a salad. Now I’m hooked!
Bunch of Dandelion greens, fresh and organic
Crumbled Feta Cheese
Dressing of choice: I used a mixture of EVOO, red wine vinegar, and a dab of Dijon mustard and mix it all together.
Remove the tough stem at the bottom of the dandelion leaf. The center ones are OK and soft to eat.
Cut the leaves into small pieces.
Add the cheese and the dressing, with a little salt and pepper! Voila!
For a refreshing and simple salad, but yet tasty, this recipe is great! I don’t know about you, but I always feel really healthy when I eat cucumber!
1 large cucumber, peeled and chopped into small pieces
1/2 red onion, sliced thin with a mandolin
Olive oil & vinegar to taste
Preferred seasonings to taste
Chop the cucumber and let it drain in a colander for about 20 minutes.
Blot them dry.
Combine everything together.
Here’s a great twist on the traditional Caeser salad…and it’s delicious!
1 lb. brussel sprouts, thinly sliced
1/3 c. mayonnaise
1/2 t. Dijon mustard
3/4 t. Worchestershire sauce
2 T. lemon juice
1/2 t. minced garlic
6 anchovies packed in oil – oil included
Dash of hot sauce
Shredded parmesan cheese
Heat some olive oil in a pan. Add the sprouts and cook until they are golden brown.
Put them in a bowl.
In the meantime, using a food processor, all the other ingredients (except the parmesan cheese) and puree until smooth.
Dress the brussel sprouts with the dressing and sprinkle some Parmesan cheese on top.
Here’s a tasty Dash-friendly salad – and the best part is that the dressing is so flavorful with the Dijon mustard, that you won’t even miss the salt! I know that the cheese has sodium in it, but at least you’re not adding any extra!
1 can garbanzo beans – drained & rinsed
1/2 cup mayonnaise – I always use non-fat
2 T. Dijon mustard – I use the Maille brand (it’s delicious)
Juice of 1/2 lemon
1/8 t minced garlic
1/4 cup shredded Parmesan cheese
1 1/4 lb. chopped Tuscan kale
“Fry” the beans in some olive oil until they are nicely toasted.
While those are browing, combine the remaining ingredients (minus the kale) and mix well.
Assemble the salad with the dressing and the garbanzo’s.