The tomatoes are in season and what a better way to use them than in a salad. We eat a lot of salads at our house, they are healthy, fast and make an inexpensive meal. In fact we start nearly every dinner with a salad, so my kids know no difference. People are often shocked kids will eat salads. But they will. In fact letting kids help make salads and dressings is a great way to get them involved in the kitchen and they’ll probably at least taste what they helped make.

A bacon, tomato, and lettuce salad is great for a lunch or a light dinner. And since we aren’t eating a lot of sandwiches these days, it’s a fun way to get the flavors of a BLT without actually eating a sandwich.

Although the idea of a BLT salad isn’t really that innovative, I got the idea from my Stonewall Kitchen Favorites cookbook. It is one of the cookbooks from the gourmet food company, Stonewall Kitchen. Their cookbooks are beautifully designed, with gorgeous photographs, clear font and feature updated versions of classic recipes.

The dressing is very simple and flavorful. It has a mild dijon flavor. The scallions and parsley might be too flavorful for some kids, but mine don’t mind at all. I think it really compliments the flavors of the salad, but it is a rather versatile dressing and could be used on a typical garden-style salad.

Everything is better with bacon, even a salad!

BLT Salad

• 1 pound bacon (I have to admit, I use about half this amount), cooked and crumbled
• 1 large head Romaine Lettuce, washed and torn into bite-size pieces
• about 2 cups of chopped tomatoes, I use cherry tomatoes, halved or quartered depending on size

1. In a large bowl, place lettuce. Top with tomatoes and bacon. Toss with the dressing just before serving.

Dijon Vinaigrette

If you are going to let a child help make the dressing, it works really well to give them a small jar with a lid so they can simply shake the ingredients. It is fun and not as messy as letting them whisk oil

• 1 tsp dijon mustard
• salt and pepper to taste
• 2 TB chopped fresh parsley
• 2 scallions (white and green parts) thinly sliced
• 2 1/2 TB red wine vinegar
• 1/4 cup olive oil

1. In a small bowl, combine the mustard, salt and pepper, parsley and scallions. Add the vinegar and then the oil, whisking until smooth. This can be made a day or so before serving, just stir to combine before using.

Salads, Sauces & Dressings

It’s five o’clock and someone asks me, “What’s for dinner?” I have no idea. Sound familiar?

Chaotic, rushed, and often unplanned….oh, the weeknight dinner.

Even though I do enjoy cooking, I am a horrible planner when it comes to dinner. I have tried to create menu plans, but seriously, I can never follow them.

Just like everyone else, I need relatively quick and easy dinners.

I have always tried to keep certain cuts of meat in the freezer for impromptu meals. My new favorite is flank steak. It is quick to defrost and cooks in literally minutes.

My family enjoys the combination of a tossed green salad, some quickly marinated flank steak, and homemade ginger-lime dressing. You  have a simple and healthy weeknight dinner with very little effort or time.

Your family might even think you planned it

This is my adaptation of the Thai Beef Salad from the latest Everyday Food issue. I thought the herbs in the original recipe were a bit overpowering, well, my kids thought the herbs in the original version were WAY too overpowering, so I simply omit them now.

If you haven’t picked up a copy of Everyday Food you might want to take a look. These little magazines are crammed full of practical recipes for things your family will actually want to eat. And most of the recipes call for items found in a well-stocked pantry or fridge.

Just as the title suggests, the theme is really Everyday Food, nothing overly fancy or gourmet here. So if your family is getting tired of eating the same meals over and over you might want to grab the current issue at the checkout stand. Overall, I find that I can adapt most of it to be gluten free with little effort.

Thai Beef Salad

Thai Beef Salad

Although I find this dressing super easy to prepare, you could just use a bottled Asian-style one if you prefer.

Steak:

• 2 Tb soy sauce (San-J makes a gluten free one)
• 2 Tsp fish sauce
• 2 tsp sugar
• 12 oz flank steak
• 1-2 tsp vegetable oil

1. Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
2. While the steak is marinating I prepare the salad and dressing.
3. Heat oil in a large skillet, I use cast-iron, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare; make sure to wait until the meat has had time to brown well before trying to flip it or it will tear.
4. Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate.
5. Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.
6. Add steak and dressing to prepared salad and serve immediately.

Salad:

• 1 head lettuce, washed and torn into pieces
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 2 carrots, peeled and shaved with a vegetable peeler

1. In a large bowl, combine salad ingredients.

Ginger-Lime Dressing:

• 2 tsp fish sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 Tb peeled, minced fresh ginger
• 1/2 a jalapeno, minced, optional
• 2 Tb fresh lime juice

1. In a small bowl stir together all dressing ingredients.

Main Dishes, Salads, Sauces & Dressings flank steak, thai beef salad

Spring is such a great time of year. The weather starts getting warmer, the flowers bloom, and the fresh, local fruits begin appearing.

With so many different and delicious fruit dishes, it’s hard to pick a favorite. But, I must admit the fruit salad is probably the easiest.

Fruit salads are such wonderful things. You get to enjoy all the in season fruits without turning on your oven. They can be served as side dishes, desserts or even breakfast. And they are always a hit at a barbecue or potluck.

With just three fruits and some yogurt, this is truly one of the simplest salads you can make. Kids eager to help out in the kitchen will probably love to help prepare this dish.

I like to use a “healthy” yogurt, you know, the kind without all the sugar and corn syrup. I prefer the Brown Cow brand, it isn’t super sour and it’s certified gluten-free.

I like the combination of strawberries, grapes and bananas folded into strawberry yogurt, but you could switch up the fruits or the yogurt flavor to suit your taste or what’s in your fridge.

Simple, healthy, and delicious.

Easy Fruit Salad

• about 2 tsp lemon juice, optional
• 3 bananas, peeled and sliced
• 1 pint fresh strawberries, sliced
• 1 pound seedless grapes, halved
• 6 ounces strawberry yogurt

1. In a large bowl, toss bananas in lemon juice to prevent browning; this step is optional but suggested.
2. Add remaining ingredients, gently folding in the yogurt to evenly coat the fruit. Serve immediately or refrigerate until ready to serve.

Salads, Sides yogurt fruit salad

Looking for some new vegetable ideas? Have you tried broccolini?

Fresh Broccolini

Often called baby broccoli, broccolini  is actually a hybrid between broccoli and the Chinese vegetable gai lan. It has a sweet and mild flavor, reminiscent of asparagus and broccoli.

The entire plant is edible and can be steamed, grilled, sauteed or eaten raw. It can be substituted in recipes for broccoli and because of it’s mild flavor will probably be a bigger hit with children.

Here is a quick pasta dish that my family enjoys. The broccolini is complimented by the bacon and garlic; and even my husband who I have never seen eat broccoli ate this dish without complaints. Of course when introducing a new vegetable, cooking it with something irresistible (like cream, bacon, or cheese) never hurt

Pasta with Garlic and Broccolini-a perfect spring dinner.

Pasta with Garlic & Broccolini

This is a delicious and easy dinner. I like to prepare the bacon earlier in the day, so the whole dish comes together quickly in the evening. And make sure to read those bacon labels, some contain gluten.

I really wanted a fancier shaped pasta, but I couldn’t find gluten free bow ties or even penne at my local grocery store. It still tasted great.

• 8 ounces dry gluten free  pasta, cooked and drained
• 4-6 slices bacon, crisp cooked and crumbled, with 1-2 tablespoons drippings reserved
• 1 bunch broccolini (about 3/4 pound), cut into 1-inch pieces
• 6 cloves garlic, minced
• salt and pepper to taste
• 1 cup diced tomatoes, I use cherry tomatoes
• Parmesan cheese, optional

1. Place reserved bacon grease in large skillet and heat over medium-low heat. Add garlic and cook until browned, about 3 minutes; stirring frequently.
2. Add broccolini and continue to cook until tender, but still bright green, about 4-5 minutes.
3. Add cooked pasta, bacon, and tomatoes and mix well, cooking until heated thoroughly; this doesn’t take long. Season with salt and pepper if desired and top with Parmesan cheese before serving.

Main Dishes, Salads broccolini pasta, garlic broccolini

I have a fruit salad recipe that my family loves. It is slightly sweetened so it works as a dessert, but we usually eat it as a side dish for breakfast or lunch. I originally got this recipe from my sister, but it contained flour, so I had to make some adjustments.

I love that this salad tastes great, yet is very simple; an older child who likes to cook can definitely make this with very little or no assistance. It can be made the day before, but I would add the bananas right before serving to prevent them from getting brown and mushy.

Creamy Fruit Salad

Don’t feel constrained by the fruits listed below. It is really the sauce that makes it special, so use whatever fruit you have on hand or prefer as long as you have 7-8 cups total.

• 1 (15 ounce) can pineapple chunks, drained -juice reserved
• 1/2 cup sugar
• 1 TB cornstarch
• 1 egg, beaten
• 3 bananas, sliced
• 2 (11 ounce) cans mandarin orange segments, drained
• 3 medium apples, chopped (peeling is optional)
• 1/2 pound seedless grapes, halved

1. Place reserved pineapple juice in a small saucepan and add sugar, cornstarch and egg. Cook over low heat, stirring constantly until smooth and thickened. If the egg gets “scrambled” during this process, don’t worry, you can just pour the hot sauce through a kitchen strainer and all will be well. Allow sauce to cool.
2. In a large bowl, combine all the fruit and pour cooled sauce over; toss gently, making sure to evenly coat the fruit. Chill before serving.

Breakfast, Desserts, Salads, Sauces & Dressings gluten free creamy fruit salad, gluten free fruit salad

We eat a lot of salads at our house.  They make a great lunch or side, add a little meat and you have a healthy dinner in no time.  Have you read the labels on most supermarket salad dressings? They are FULL of ingredients. One way to make your salads healthier, and yes, more flavorful, is to make your own dressing. This doesn’t have to be a difficult task. Salad dressing is really an easy and quick thing to make. Making your own also ensures that the ingredients you put in it are safe and allergen free for your family.

One word of caution though, my whole family enjoyed Caesar salad until one day when my husband saw me make the dressing, with anchovies. How could I? He was aghast. He HATES all things seafood. For years, literally, I have seen him eat Caesar salads at restaurants, but now that he knows one of the key components is anchovies he makes a funny face and thinks twice before eating. So if you have seafood hater in your house, you may want to prepare the Caesar salad dressing when they aren’t home and get rid of the evidence.

When making Caesar dressing, make sure to use fresh lemon juice and avoid the Parmesan cheese that comes in that green can, buy the real stuff. It will be more expensive, but if wrapped tightly it lasts a really long time in the refrigerator. I have used whole anchovies in the can and anchovy paste, and I think either is acceptable. We are completely gluten free, so we just skip to croutons, it hardly seems worth the trouble to make them.

The seasoning for the chicken comes from a Webber cookbook and the dressing is from Cook’s Illustrated. This is the first Caesar Salad dressing recipe I have seen that doesn’t call for a raw egg; I avoid serving raw eggs, so I was especially happy to come across it, and best of all, it tastes great.

Real Parmesan Cheese

Chicken Caesar Salad

Chicken Caesar Salad

• 1 head of Romaine lettuce, washed and torn
• Parmesan Cheese, grated
• chicken, recipe follows
• dressing, recipe follows

Paste for Chicken:

• 2 tsp extra virgin olive oil
• 2 tsp Dijon mustard
• 1/2 tsp chili powder
• salt and pepper to taste
• 2 boneless, skinless chicken breasts halves

1. In a small bowl, mix the oil, mustard, chili powder, salt and pepper. Spread paste over chicken. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink (about 8-12 minutes), turning once. (I make sure meat is done by using a meat thermometer). Cut into bite-size pieces.

Salad Dressing:

• 1/3 cup grated Parmesan cheese
• 1/4 cup buttermilk
• 3 Tb fresh lemon juice
• 6 anchovy fillets, rinsed and patted dry
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp peppers
• 1/2 cup olive oil

1. Blend all the dressing ingredients except oil, in a blender or food processor (I use a mini-food processor) on high until smooth, scraping down the sides if needed, about 30 seconds. With the motor running, add the oil in a steady stream.
2. Place lettuce and chicken in bowls, top with dressing. Add additional pepper and Parmesan if desired.
   

Salads, Sauces & Dressings Cook's Illustrated salad dressing, Gluten Free, gluten free caesar salad dressing