Salads Archives - Page 2 of 3 - Recipes At My Table

Rice Salad

Anything goes when making Rice Salad. I like the coolness and the tang of this salad. I add or takeaway items to suit the seasons. In the summer, I eat it as a quick lunch or side to bbq. It is nice to have sides made ahead of time and ready to serve. This recipe is another way to make vegetables appealing. Kids love rice and this won’t disappoint.

Rice is a staple in many cultures. I always make extra and keep it in the refrigerator. Growing up we ate mostly arborio rice. I remember when we first bought long grain rice and how mom tried to make fried rice. I have to laugh because Italians always use too much oil; however, everything my mom made and makes tastes amazing. She put her own spin on it and that is where I get my inspiration.

There are many types of rice and all have their purpose. For more information you might want to read http://www.riceassociation.org.uk/content/1/18/types-of-rice.html

Another favourite way to use rice my https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/

Ingredients

one can mixed beans ( drained)
1 cup corn kernels ( today I used frozen)
2 tbs minced onion
1 cup basmati rice ( cook following instructions)
2 stalks celery ( thinly sliced)
1love garlic ( minced)
1 large tomato (seeded, cored and juiced) I used a yellow tomato
2 tbsp olive oil
juice and zest of a whole lemon
2 tbsp chopped parsley
salt and pepper
1/2 tsp red pepper chilli flakes (optional)

Process

Rinse the beans and add to the thawed corn.

Introduce the rice into the bowl.

Next chop the celery, tomatoes, parsley and onions and add in.

Salt and pepper and toss.

Mix the olive oil, lemon juice and all the spices and pour over the salad. Refrigerate and serve as a side or main. Finish with the lemon zest.

We served it as a side with pork sliders.

August 25, 2020August 25, 2020

Roasted Red Pepper Farro Salad

Farro is an ancient grain. Roasted Red Pepper Farro Salad boasts of cashew undertones and hints of cinnamon. I first had farro in Italy where they cooked it risotto style. Dining on farro for centuries and the Italians know that these little wheat grains pack a punch of nutrients into the body. From soups, to salads and stuffing, farro is versatile. You can even enjoy it for breakfast with yogurt.

Today I am barbecuing trout and I want something bright to accompany the fish. I make a simple dressing for the fish using olive oil, soy sauce, rice wine vinegar, garlic, ginger and brown sugar. This is a teriyaki blend, loved by all and so flavourful. This Roasted Red Pepper Farro Salad will be a nice side dish.

I also have beautiful and colourful peppers from the area. They go onto the barbecue and blister to perfection. Barbecuing peppers always reminds me of sitting in the garage with the coal barbecue and my grandparents. There was a kitchen table in the garage and of course some homemade vino. Oh the summer days passed laughing and barbecuing peppers. Neighbours, friends and family would stop by. Some would help, some would share stories, others gave directions. LOL Everything was done in time and time was all we had. That’s why I am enjoying the slowed down pace of the Pandemic. It reminds me of those lazy summer days and two old people who knew how to live.

If you love roasted red peppers try my https://recipesatmytable.com/roasted-red-pepper-and-mozzarella-meatloaf/

Ingredients

8 to 10 medium peppers
2 cups farro
1 onion
2 tbsp olive oil
1/4 cup white wine
4 cups vegetable/chicken broth
3 tbsp white vinegar
2 tbsp olive oil
1 tbs honey
1 clove garlic
1/2 tsp cumin
1/2 tsp paprika
2 tbsp minced parsley (optional)

Process

Roast the peppers on the barbecue. See the nice char.

This is the Farro I like to use.

Always rinse it well.

Place the 2 tbsp of olive oil in a pan with the onion. Let that sauté for a few minutes and then add the farro. Stir for one minute and then add the white wine.

Add your broth and simmer until it thickens. It will take 15 to 20 minutes. Add salt to taste, I use about 1/2 a tsp.

Meanwhile add together all your ingredients for the dressing, the vinegar, olive oil, honey, garlic, cumin and paprika.

Pour the dressing over the hot farro and let cool.

I skin the peppers and put them into the farro and mix it all up.

Pretty presentation.

June 2, 2020

1 Comment

Roasted Breaded Tomatoes

I love salads and Roasted Breaded Tomatoes are on the menu for supper tonight. One of the ways we eat tomatoes sometimes is in a bread salad. I want to recreate the sweetness off Sun-Dried tomatoes. A little olive oil,breadcrumbs, parmesan, Roma tomatoes and an oven will do. In Sicily you find Sun-Dried tomatoes in many markets. I love their sweetness and versatility. In Sicily we say that the tomatoes are kissed by the sun and it is true.

My Sicilian grandmother Marietta made the best tomato sauce. I spent six weeks in Sicily as a teenager in 1975 and the aromas of her kitchen linger to this day. I loved the Arabic style building she called home. There was a large sink in the middle of the room. Wicker baskets made with love by my nonno Francesco hung everywhere. The building is now remodelled, but I make a point of walking by it every time I visit Cerda, and I can still smell her pasta sauce. We cook to remember, we cook to honour and tomatoes are at the heart of Italian cooking.

Once my tomatoes roast, I dress them with flavoured balsamic vinegar. Tonight I choose pomegranate balsamic. Goat cheese adds a bit of saltiness as well as the Kalamata olives. Food does not have to be complicated. Good food is about taste and simplicity. Enjoy the simple things in life.

Use these tomatoes anyway you want. Create new memories to share at your table with your family. I layer them on top of casseroles, eat them with salads and sometimes just munch on them as a snack.

If you like Sun-Dried tomatoes try https://recipesatmytable.com/sun-dried-tomato-and-brussels-sprout-pasta/

Ingredients

Roasting the tomatoes

8 to 10 firm Roma tomatoes cut lengthwise
3/4 cups Italian style breadcrumbs ( mine have Romano cheese)
1/4 cup olive oil (divided)
1/4 cup grated parmesan

Dressing the tomatoes

1/4 cup olive oil
1/2 cup feta cheese ( I like the goat feta)
parsley
flavoured balsamic reduction ( I used pomegranate)

Process

I cut the tomatoes lengthwise.

Use a pre-seasoned bread crumb with some cheese. A mixture of the Romano and the Parmesan will ensure crispiness.

Generously coat the slices.

Place on a greased pan lined with parchment. I used about 1/2 of the 1/4 cup of olive oil on the bottom. Don’t overcrowd the tomatoes.

Sprinkle the parmesan cheese over the tomato slices and now distribute the remaining 1/8 cup of olive oil over the tomatoes.

Into the oven at 375 F for 30 minutes.

Golden brown and yummy!!

Dress them with Kalamata olives, feta cheese, olive oil, flavoured balsamic vinegar reduction, and fresh parsley. Salt and pepper to taste.

May 26, 2020

Dressed-up Trout

Italians eat a lot of fish, and we eat it in many different ways. Most of the time we have fish as a second course accompanied by a salad. Dressed-up Trout is my spin on this Italian “secondo”. I placed my salad on the fish. Salads can be boring, but they can come alive with a little imagination.

I make a simple batter for the fish by whipping some egg whites with sweet chilli Thai sauce. To this I add a tablespoon of flour and one of cornstarch. I want to keep the dish light but give it some flavour; the Thai sauce will add a bit of heat. The salad brightens everything up with its tangy, but simple vinaigrette. Packed with a variety of greens this salad gets a little kick from the gherkins and the pickled onion. I think salads have no limits; your imagination can bring anything together in a salad.

When we lived in Nunavut we ate a lot of Arctic Char. Now back in Ontario, trout is a fatty fish that provides me with omega 3. According to some studies it is low in contaminants. For a good read on trout see: https://www.dovemed.com/healthy-living/natural-health/7-health-benefits-rainbow-trout/

We eat a lot of fish especially for an evening meal as part of the Mediterranean diet. Fish preparation can also be fun. You can make fun crusts out of couscous, wild rice or sesame seeds. Try condiments like flavoured butters, dressed-up yogurt, or a little liqueur slurry. You can add capers, leeks or spinach. The power of your imagination can bring any dish to life!!

The batter is thick and frothy.

The fish swimming in the batter.

The trout fries up golden brown.

The salad comes together with the broccoli, gherkins and pickled onions.

The edamame joins the bowl.

The egg goes into the salad.

This simple vinaigrette brings everything together.

Plated the fish is on the bottom and the salad is on top.

Dressed-up Trout

Put the salad on top of the fish and take it to the table.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Dressed-up Trout

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 3

Author Renata Solski

Ingredients

The Fish

3 trout fillets
3 egg whites
1 tbsp all purpose flour
1 tbsp cornstarch
1/4 cup Thai sweet chilli pepper sauce
2 tbsp canola oil

The Salad and Dressing

1 cup edamame beans
3 tbsp chopped gherkins
2 hard boiled eggs chopped
1 head broccoli steamed
2 tbsp chopped pickled onions
1/4 cup olive oil
1 tsp dijon mustard
1/8 cup white wine vinegar
1 tsp brown sugar
1 Orange cut into slices

Instructions

The Fish

Dry the fish fillets.
Blend the eggs whites, flour, cornstarch and Thai sweet chilli pepper sauce.
Beat well.
Soak each fillet in the batter.
Place in the heated canola oil.
Cook 3 minutes on each side.
Place on a platter.

The Salad

Clean and cut the broccoli into small pieces.
Place in a microwaveable dish and add 2 tbsp of water.
Cook on high for 5 minutes.
Meanwhile chop the boiled eggs, gherkins and onions and put in the bottom of a large bowl.
Once the broccoli is steamed, cool and place in the bowl.
Put the edamame beans on top of the broccoli.
I used frozen edamame that I thawed.
Now mix the dressing by placing the olive oil, dijon mustard, white wine vinegar and brown sugar in a jar and shake.
Pour over the other ingredients and toss to mix.

The Assembly

To plate place one trout fillet on a plate and top with the salad.
Use the cut orange slices to decorate.

February 26, 2019May 4, 2019