Wednesday, June 29, 2011

SCRUMPTIOUS SUMMER SALAD

My friend Kelley makes the most delicious salads.  I am hooked on this particular combination--I've made it 4 times this week alone!  You can substitute any number of ingredients and dressings, but the following recipe is a delicious melding of flavors and textures.  Even if you don't normally care for Balsamic dressings, try this one--everyone I've had try it so far has really liked it, and it whips up in a snap. 
I have provided amounts for one large, meal-sized salad, but you can easily add more or less to suit your needs.
I hope you enjoy this as much as I do!


SALAD
Mixed baby greens and spinach, approximately 4-6 cups
1-2 tbls red onion, diced fine
2 tbls pecan halves, broken
2 tbls Athenos Black Peppercorn cheese, diced fine
1-2 tbls dried cranberries
1 can Mandarin oranges (use approximately 12 orange sections per salad)

Combine all of the above ingredients in a large bowl or plate.  Top with approximately 2 tbls of Balsamic Vinaigrette.

BALSAMIC VINAIGRETTE
1/4 cup Balsamic vinegar
1/8 cup olive oil
2 cloves garlic, crushed
11/2 tbls brown sugar

Combine all ingredients & whisk thoroughly.  If brown sugar does not dissolve completely, heat dressing in microwave for 10 seconds.  Stir again before serving.  Store any remaining dressing in refrigerator.

Monday, June 20, 2011

PUMPKIN-SEED TURKEY TENDERLOINS

This recipe is courtesy of Bridget, who found it in The Wine and Food Lover's Diet cookbook.  I haven't tried this yet, but it sounds delicious. The recipe calls for chickpea, soy, or nut flour, but Bridget uses whole wheat flour with good results.  She highly recommends this dish and the entire cookbook.  Thank you, Bridget--I'm anxious to give this a try!

11/2 lbs. boneless, skinless turkey breast tenderloins, cut into 4 equal portions
Kosher salt
Freshly ground black pepper
1/4 cup chickpea, soy, or nut flour 
2 eggs
1/2 cup pumpkin seeds, coarsely ground
1 tbls grapeseed or peanut oil
1 lemon, cut into wedges

Place each piece of turkey between sheets of plastic wrap.  Pound to a uniform thickness of about 3/4 inch.  Lightly season both sides of each piece with salt and pepper.
Assemble 3 shallow baking dishes or pie pans.  In the first, blend the flour, 1/2 tsp salt, and 1/4 tsp pepper.  In the second, lightly beat the eggs.  Place ground pumpkin seeds in the third. 
Dip each piece of turkey into the flour mix, coating it thoroughly and gently shaking off any excess flour.  Next dip the turkey pieces into the egg, covering the turkey completely.  Finally, turn the turkey in the pumpkin seeds until evenly coated.  As each piece is coated, set it aside on a large plate or baking sheet. 
In a large skillet over medium heat, warm the oil until hot and shimmery.  Add the turkey pieces, and cook on the first side until browned, about 3 minutes.  Turn and cook on the second side until browned, opaque and cooked throughout, about another 3 minutes.  Remove to paper towels to drain.  Divide the turkey pieces among warmed plates.  Accompany each serving with a lemon wedge.

Serves 4