Tag: salad

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Food for Thought

By Fran Hill

I used to read a lot. Like, a book a week and often, a book a day. I don’t know what happened to that bookworm. Did life get in the way? Did owning a fixer upper home that always needs some attention stop my trips to the bookstore? Did 4 million satellite channels block my books? Did Netflix stifle my reading brain? Has social media sucked out my book-loving soul? I may have dropped the habit, but thankfully, the urge hadn’t died. I wasn’t an empty melon head; I truly missed reading.

Back in January, I decided it was time to engage my mind with more of the written word. While on vacation, I relaxed with book after book and spent many nights frantically reading through the last pages of a novel or memoir that held a grip on me. It felt good to once again activate that part of my brain that processes words into images and thoughts and emotions. Reading engaged my melon.

I set my intentions to read at least 13 books this year. I know that is far from my former pace, but to be realistic, life IS happening and Netflix does still have a hold on me. However, as of this week, I have far exceeded that measly goal and do feel more balanced for putting reading back as a priority. Stretching my melon does feel good.

My brain isn’t the only melon I have been working to improve this summer. I love a good cantaloupe, and here in central South Dakota, we are so fortunate to be spoiled with Forestburg melons. A good, ripe, sweet melon really needs nothing more than to be sliced, but occasionally, I like to step things up a little.

Adding lime vinaigrette, salty prosciutto and creamy, fresh mozzarella makes this Melon and Prosciutto Salad as well rounded as my book devouring brain. The combination of flavors and textures works in a way that is refreshing and satisfying. A good book and a serving of this melon salad on the patio would be a perfect afternoon for me.

A good book and a salad with prosciutto and Forestburg melon makes for a delicious late summer treat.

Melon and Prosciutto Salad

(adapted from Food.com)

3 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon shallot, minced

1 tablespoon honey

1 pinch red pepper flakes

1/2 cantaloupe, cubed or portioned with a melon baller

7 ounces fresh mozzarella balls

2 tablespoons fresh basil, sliced into a chiffonade

2 ounces thinly sliced prosciutto

salt and pepper

Whisk together the lime juice, olive oil, shallot, honey and red pepper. Season with salt and pepper to taste.

Toss the melon, mozzarella and basil with the vinaigrette. Cut the prosciutto into strips and roll into rosettes; tuck the prosciutto rolls into the bowl of salad. Season with freshly ground pepper. Serve immediately at room temperature for best flavor. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Better Late Than Never

By Fran Hill

Wednesday was National Hot Dog Day. As a food blogger, this meant that a large majority of the brands, bloggers and food obsessed every day Joes that fill my social media feeds shared pics of their favorite ways to enjoy hot dogs. As the host to two dachshunds (because let’s face it, nobody owns a dachshund, they own you), the number of hot dog puns in my feeds was increased exponentially. And yet, I failed. I didn’t share a pic of my furry tail-waggers in their Halloweenie costumes. I didn’t light our fire pit and roast some of our favorite sausages from the Avon Locker. There were no Chicago-style dogs with sweet relish, pickles and spicy peppers. There wasn’t a single drop of ketchup or mustard spilled.

I am hoping to remedy my lapse this weekend. I do appreciate a good hot dog, and nothing pairs better with a roasted wiener than a cool salad. Despite the recent heat, spring radishes and snap peas are still coming from the garden, making Potato Radish Salad the perfect accompaniment for my dogs. This potato salad relies on lime juice rather than mustard or vinegar for its tartness. It is fresh and light, yet still sturdy with the heartiness of the potatoes. Hot Dog Day can be any day with Potato Radish Salad on the side.

Hot Dog Day can be any day with Potato Radish Salad.

Potato Radish Salad

(adapted from Real Simple Magazine)

1 pound small Yukon gold potatoes, cut into quarters

1 cup snap peas, cut in half

2 tablespoons fresh parsley, chopped

1/2 cup sour cream

Zest and juice of one lime

2 tablespoons olive oil

Salt and pepper

1/2 cup sliced radishes

Boil the potatoes in salted water until tender, about 10-15 minutes. During the last 3 minutes, add the snap peas to the boiling water and cook. Drain and rinse with cool water.

Whisk together the sour cream, zest and juice of lime, olive oil and parsley. Season with salt and pepper to taste. Toss with the potatoes, peas and radishes to coat. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Summer Magic

By Fran Hill

This week marks the official first day of summer. Bring on pool days, camping trips, cookouts and flip-flops. When the sun is high in the sky, we all scramble to take advantage of the beautiful weather. Nobody wants to fuss in the kitchen, but we can’t survive on just roasted hot dogs and s’mores.

So here I am to save the day with a remarkable salad. It seems that every summer I stumble upon a so-called magical recipe that fits every one of my menu planning needs, but this one truly is epic. Cilantro Lime Slaw was originally found as a topping for fish tacos, and wow, does it ever perk up a piece of fish in a tortilla. But don’t stop there. The lime dressing brightens smoked pork sandwiches, barbequed beef, chicken tacos and grilled shrimp. As a topping or a side dish, who knew simple cabbage could be so versatile?

I whip up the dressing and allow the flavors to meld while slicing the cabbage and green onions, mincing the jalapeno and chopping the cilantro. A quick taste before tossing confirms if more salt or pepper is needed, and boom. This amazing salad is made. Cilantro Lime Slaw is absolutely one of my favorite summer pieces of magic.

Spend more time outside this summer and less time in the kitchen with this simple cilantro lime slaw.

Cilantro Lime Slaw

1 tablespoon mayonnaise

juice of one lime

1/4 teaspoon ground cumin

salt and pepper, to taste

1/4 head of green cabbage, sliced thinly

2 green onions, sliced

1/2 jalapeno, minced

4 tablespoons fresh cilantro, chopped

Whisk together mayo, lime juice, and cumin. Season with salt and pepper to taste. Toss lightly with vegetables to coat. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Tickling Your Taste Buds

By Fran Hill

When I first met my husband, he was sporting a beard. I didn’t give that scratchy and sometimes tickly face mane any serious thought until one fateful night a few months later when he showed up on my doorstep freshly shaven. I was shocked. He didn’t look like himself. I honestly missed the facial hair and told him in no uncertain terms that he should grow it back. Since that night, he has been sometimes scruffy, sometimes rugged, sometimes full and bushy, and often neatly trimmed, but always with a beard.

I am not totally in the anti-shaving camp, though. Shave a little chocolate on top of my dessert, some Parmesan on my pasta, and whip out the mandolin slicer and carefully shave some Brussels sprouts into a delicious winter salad.

Just like a barefaced husband, I hadn’t considered eating Brussels sprouts uncooked. Unlike a barefaced husband, I really enjoy shaved raw Brussels sprouts. When sliced paper-thin (watch your fingers) and tossed with a bright, lemon dressing, these little green vegetables are tender and delicious. Crisp bacon and a dusting of Parmesan bring a salty element to the finished salad. It is the perfect fresh winter component to tickle your taste buds.

Raw Brussels sprouts make a light and delicious winter salad.

Shaved Brussels Sprouts Salad

(adapted from Cooking Light)

1 pound Brussels sprouts

3 slices bacon, fried crisply and chopped

3 tablespoons Parmesan cheese, finely grated

1 lemon

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

pinch of sugar

Using an adjustable blade slicer, thinly slice Brussels sprouts into a bowl. Add chopped bacon and grated cheese. Juice the lemon into the bowl (strain seeds). Drizzle with olive oil. Season with salt, pepper and sugar. Toss to combine. Salad can be made up to 20 minutes in advance. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Holding On

By Fran Hill

School has resumed, I have needed to pull on a sweatshirt in the evenings, and leaves are falling in my backyard. Thus begins my long, clingy, weepy good-bye to summer.

I love the beautiful colors of autumn foliage, cozy sweaters and comfort food, but I always regret seeing the end of summer approach. Bidding farewell to long, warm, sunny days brings on a melancholy.

Fortunately, my garden is still going strong with its summer party. Tomatoes, zucchini, peppers and cucumbers are rolling in. Lots and lots of cucumbers. I have sliced and spread with hummus, made both creamy and tart, vinegar-based cucumber salads, pickled until I can pickle no more, and spread tzatziki on everything imaginable. Grating the cukes for homemade Cucumber Ranch Dressing has been another popular option for conquering the summer gourd.

This fresh and lemony dressing is perfect drizzled over a hearty wedge salad. The creamy herb sauce also seems made for dipping fresh vegetables, even more cucumbers. It’s a great way for me to hold on to summer just a little longer.

Hold on to summer with Cucumber Ranch Dressing made from your garden’s late season bounty.

Cucumber Ranch Dressing

(adapted from Martha Stewart)

1 medium cucumber, grated on the large holes of a box grater

1 tablespoon shallot, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

juice of 1 lemon

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped

Kosher salt

freshly ground black pepper

pinch of cayenne pepper

Whisk together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, parsley and chives in a medium bowl. Season with salt, pepper and cayenne, to taste.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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If At First …

By Fran Hill

The other day I was quite proud of myself. It was a hectic day, but I had still managed to throw together an old fashioned macaroni salad to be served with the charcoal grilled steaks I had planned for dinner. It really was an old fashioned salad in that there was no recipe. While a couple of handfuls of macaroni boiled, I whisked together mayo, apple cider vinegar, seasoned salt and sugar. It was much like one of my favorite coleslaw dressings, but without measurements. When I dug into the crisper drawer for half a red onion, I also discovered a red pepper and an ear of sweet corn. Diced ham and cheddar cheese came from my deli selections, green peas were pulled from the freezer and fresh parsley was snagged from my herb garden. A macaroni salad was born.

While I waited for Hubs to come home, I did what any self-respecting food blogger would do — I snapped a quick Instagram shot. This is when my pride crumbled. Several commenters wondered why I was serving Lucky Charms with steak. Yeah, when I looked at the contents of the Pyrex bowl sitting on a cutting board beside my perfectly marbled steak, it did look like a bowl of cereal. Food blogger fail.

Old-fashioned macaroni salad may have fallen out of popular favor, but perhaps I can redeem myself with a platter of fresh veggies and vibrant fruit. Cucumber and Mango Salad is tossed with a bright lime dressing and comes together just as simply as that old-fashioned macaroni bowl. It would pair well with any grilled dinner, and nobody should confuse it with cereal.

Cucumber and mango salad is a vibrant and fresh complement to any grilled dinner.

Cucumber and Mango Salad

(adapted from Martha Stewart)

1 mango, peeled and cut into wedges

1/2 English cucumber, thinly sliced

1 bunch radishes, halved or quartered

juice and zest from 2 limes

2 tablespoons olive oil

1 tablespoon honey

kosher salt

Whisk the juice and zest from 2 limes, olive oil and honey together. Season with salt. Toss the mango, cucumber and radishes with the dressing. Arrange on a platter for serving. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.