If you drop two scoops of French vanilla ice cream, drizzled with hot fudge and fresh whipped cream atop a bed of mixed baby greens, does that make it a salad? OF COURSE it does!! Same with this ravioli “salad.” Nobody’s going to waste away during this salad month…
This recipe, although it has fresh pesto, is simpler than the Orzo Salad of the last posting. And the crazy vibrant green of the cilantro makes it extra gorgeous!!!
**WARNING: Cilantro haters – do NOT read on!!! This recipe is not for you! However, check back this weekend for something cilantro-free…**
I couldn’t help it – I got a MASSIVE bush of cilantro at the Farmer’s Market for $1.00
INGREDIENTS:
1/3 c toasted pine nuts
1 c lightly packed cilantro leaves & stems
1/3 c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
2/3 c olive oil
sea salt
16 oz fresh or frozen ravioli
1/2 c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
This was about 1/4th of the amount of cilantro I got!
1. Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Ugh!@!! Someone PLEASE clean out my toaster oven?
3 minutes would have been perfect. I did 4 and they got a little dark but still tasty.
2. Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
How does SO much cilantro become so little sauce? Magic!
3. Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta.
Add most of the remaining pesto and olives and toss gently.
4. Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
(I opted OUT of the flowers as I did not have them but they would be a pretty addition – especially if this were served at a special event.)
Maddie professed to loving this.
However, Maddie lied. (That was the only bite she took.)
A Word about my Adaptations:
I respect the original recipe and its ingredients very much but, sometimes I don’t have all the ingredients and I still want to make the dish. For this reason, I adapt the ingredients to make them less particular and hopefully more accessible. My adaptations involve using ingredients I have. For example, I didn’t have any pepitos (not only did I not have them but I’d never heard of them!) and wasn’t about to make a trip with 2 kids to Whole Foods or the CO-OP to find them. Also, if you have olive oil but not extra-virgin olive oil, that doesn’t mean you can’t make this dish. That said, I find that using the best ingredients I can get (and afford) makes a difference in the dish.
Do you think I used the word “dish” enough?
This is what I call a First World problem. Most of the people reading this blog (you two know who you are! HAHAHAAH!!!) have more than enough to eat. If we can be aware of where we are getting our food from to be more environmental/humane, than great. Otherwise, I don’t want to get caught up in “I can’t use regular olive oil, it has to be extra virgin.” to the point you drive yourself nuts.
Author: Christina Cox (slightly adapted from “Super Natural Every Day”)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
An visually stunning warm salad perfect for special occasions (showers, luncheons…) Can be served room temp or warm. But be careful not to serve to the cilantro-averse.
Ingredients
⅓ c toasted pine nuts
1 c lightly packed cilantro leaves & stems
⅓ c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
⅔ c olive oil
sea salt
16 oz fresh or frozen ravioli
½ c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
Instructions
Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta. Add most of the remaining pesto and olives and toss gently.
Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
Sunday dreads sneaking up on me…you’d think after all these years I’d have come up with a strategy to deal with Sunday night?
Part of what makes me so blue on Sunday night is the imaginary (and real) To DO list in my head that I don’t seem to chip away at. Which is why I challenged myself to a salad a day in March. Knowing I’ve done one healthy thing for myself every day is a pick-me-up in itself. Anyway, make this salad & take it to lunch tomorrow. (Keep the dressing & croutons separate. Hell, skip the croutons or use store bought if you have no time to make them! But try to make them next time!)
If you are a Caesar salad purist (or snob), keep walking. Nothing to see here! This is a Caesar salad for people without much time, without any anchovies and who don’t want to eat raw eggs. (Though I have eaten and REALLY, REALLY enjoyed that kind of salad myself!) This is a Monday morning salad. Brighten up your lunch salad. Do something nice for yourself salad. Even when you’re in a rush salad.
INGREDIENTS:
3 hearts of Romaine
For the dressing:
1 clove garlic, minced
5 TBSP olive oil
2 TBSP mayonaise
2 TBSP lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp salt
black pepper to taste
1/4 c parmesan cheese
For croutons:
2 c of firmly packed bread cut into 1/2″ cubes (a crusty loaf is ideal)
2 cloves garlic, minced
1/4 c olive oil
large pinch of salt
1. Cut the ends off the romaine and separate leaves into a large bowl. I used my salad spinner as even my wooden salad bowl is too small for these leaves.
2. In a small bowl, add half the minced garlic.
Add lemon juice, mayonnaise (sorry G!), olive oil & Worcestershire sauce to garlic and whisk together.
Isn’t this lemon gorge?? I picked it up at the Farmer’s Market yesterday after running like hell from the Cat in the Hat visit at the library. Kill me now.
While we’re on the topic of lemons, that reminds me, I picked up some limes at Trader Joe’s to make margaritas with last weekend. Trying to get juice from them was like trying to squeeze blood from a stone. Holy schmoley! I think we ended up drinking tequila & cointreau with a hint of lime.
3. Meanwhile, in another small bowl pour 1/4 c olive oil alone with the other half of the minced garlic. Let the garlic infuse the oil. Just push it aside and don’t give it another thought. That will be for your croutons.
4. Drizzle lettuce with olive oil, sprinkle with salt & pepper to taste and toss lightly. Use your hands if you have to and don’t have too many rings on which could be gnarly.
5. Drizzle some of the dressing (depending how much you like) over the lettuce and toss lightly again.
You can probably tell I added black pepper to the dressing but that’s b/c I like a lot of black pepper. Feel free to do that or not!
6. Sprinkle parmesan over lettuce and toss for the final time.
7. Back to the croutons. Are you with me? Drizzle remaining olive oil over bread cubes & toss with a large pinch of salt.
Spread out evenly on a baking sheet.
I baked them in my toaster oven since it was such a small amount. 375 for about 12 minutes. Taste one of the croutons after 12 minutes. If they are chewy, bake another 2 minutes. They should be crunchy.
8. Sprinkle croutons over lettuce. Serve!
Secret: The first time I made this I didn’t read the directions very closely and combined all the dressing ingredients at once: salt & pepper, olive oil, mayo, lemon juice, Worcestershire sauce and garlic. I even threw in 1/4 c grated parmesan. It came out EXCELLENT!! Today I actually read the directions (except I did the croutons a different way that seemed less labor intensive to me) and it also came out excellent. In the printable recipe, I give you the fast way. After making it the second time, I think I prefer the way I made it the first time simply because it’s quicker.
Author: Christina Cox (adapted from The Other Pamela Anderson)
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4
Simple, fresh Caesar salad to get your week started right! I sweet side salad for a luncheon or shower…
Ingredients
3 hearts of Romaine
1 clove garlic, minced
5 TBSP olive oil
2 TBSP mayonaise
2 TBSP lemon juice
¼ tsp Worcestershire sauce
¼ tsp salt
black pepper to taste
¼ c parmesan cheese
2 c of firmly packed bread cut into ½” cubes (a crusty loaf is ideal)
2 cloves garlic, minced
¼ c olive oil
large pinch of salt
Instructions
Preheat oven or toaster oven to 375 (for croutons.)
Chop ends off of Romaine hearts and separate leaves into a large bowl.
In a small bowl, whisk together 2 cloves minced garlic, lemon juice, 5 TBSP olive oil, 2 TBSP mayonaise, ¼ tsp Worcestershire sauce, ¼ tsp salt and black pepper.
Drizzle dressing over lettuce. Toss gently (can use your hands). Sprinkle parmesan cheese and toss again.
Combine 2 cloves minced garlic to ¼ c olive oil and allow a few minutes for the garlic to infuse the oil. Drizzle over bread cubes and toss with a generous pinch of salt.
Spread bread evenly on baking sheet and bake for about 12 minutes. Test one crouton. Should be crunchy, not chewy. If it’s chewy, bake for another 2 minutes and test.
Sprinkle croutons over lettuce and serve immediately.
Just a break between salads to add this recipe. I know I just did a chocolate chip cookie recipe a week or two ago but this one is:
A. Simpler
and
B. WAYYYYYYY better!!!!
These are very light, fluffy cookies. If a cookie can be fluffy?? They look “undone” coming out of the oven and don’t flatten out or darken. Don’t worry though! That is how they are supposed to be. I made these for the Daleos’ visit last weekend and they were all eaten BEFORE the Daleos arrived so I ended up making a second batch really quickly. They were so good I just made a THIRD batch this weekend!
You probably have all these ingredients!
INGREDIENTS:
3/4 c unsalted butter, softened
3/4 c brown sugar
1/4 c sugar
1 egg
2 tsp vanilla extract
2 c all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c semi-sweet chocolate chips
1/2 c butterscotch chips
DIRECTIONS:
1. Preheat oven to 350.
2. In a large bowl, cream together butter and sugars.
Add egg (replacer) and vanilla and beat well.
3. Whisk together flour, cornstarch, baking soda & salt.
Add dry ingredients to wet and mix!
You’ll notice this sandy, grainy texture. This is exactly as it should be!
4. Once it’s thoroughly combined, add chocolate/butterscotch chips and stir until spread throughout the batter evenly.
5. Drop dough onto a prepared baking sheet using a Tablespoon. Since the dough hasn’t really “come together” you may need to make small balls with your hands. I did.
Bake for 8-10 minutes. NOTE: the cookies will NOT darken or flatten. They will not seem to be “done” but they are done! If you truly are worried about them being underdone, just bake them for the full 10 minutes.
By the way, my brother in law got me this Airbake cookie sheet for Christmas. I put two dozen cookies into the oven – one on this sheet and one on a regular one and the regular ones burned on the bottom. I really love this cookie sheet! (I am not being compensated in any way, by anyone really, for saying this…)
The top.
The bottom.
Back to the cookies. Here’s what they look like PRE baking:
I make ‘em on the small side since they have so much butter/sugar.
Here’s what they look like POST baking:
It almost looks the same as the raw dough!
Preheat oven to 350. In a large bowl, beat together butter & sugars. Add egg (replacer) and vanilla and mix until thoroughly combined.
In a small bowl, whisk together dry ingredients. Then add to butter/sugars. When evenly combined, fold in chocolate chips until evenly distributed. (How many times can I use “evenly” and “combined”??)
Drop Tablespoon sized balls of dough onto a cookie sheet. Bake for 8-10 minutes. NOTE: cookies will NOT flatten or darken. Trust me!
Cool on a wire rack for 5-10 minutes before eating.
Notes
Having a box of egg replacer on hand saves you a trip to the store for the eggs if you have run out. Also, you can eat the raw dough without fear of salmonella (though that risk is quite low…) Nobody notices and it does help keep the cholesterol lower than it would be.
The cat is outside fighting though. I just heard him. It’s 8:33PM.
Phew. I don’t know what to do with the PEACE. I guess I’ll just have a beer & unload the dishwasher. Which is like being at the SPA at this point!
Since we just did potato salad, I decided to post this broccoli slaw recipe I made back in December. Today I was out of the house all day and poor G is sick, sick, sick so I wasn’t able to make a new salad. But I’ve been meaning to post this one anyway since it was:
A. Easy
and
B. A success with the young-uns.
This is a great side dish. I served it with fried rice of all things (which was a weird paring but made sense since I wanted to use up my veg before leaving town). Not that you care about that…
This is really pretty, tasty & both my kids ate copious amounts of it which makes me love it.
Pardon the pictures. Not my best work. Taken at night. With my cell phone.
All ingredients are available at Trader Joe’s. Btw: this will go well with cabbage slaw too but Trader Joe’s happened to have the broccoli slaw ready to go.
Here’s all you need:
INGREDIENTS:
2 heads of broccoli OR 1 bag (undressed) broccoli slaw from Trader Joe’s
1/3 small red onion, finely chopped
Buttermilk Dressing
1/2 cup buttermilk, well-shaken (as usual, I had to MAKE buttermilk!)
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
DIRECTIONS:
1. Chop broccoli into small pieces (or using food processor.) Mine was pre-cut from Trader Joe’s. I prefer cutting it myself if I have time but I don’t always! Toss broccoli with red onion in a large bowl.
2. Whisk together the dressing ingredients with salt & pepper to taste.
Pour over broccoli. (If you used 2 whole heads, the dressing amount should be right. If you use a bag of pre-cut slaw from Trader Joe’s – use a little at a time. You should have some left over.)
3. Toss to coat & season with salt & pepper to taste.
Yummy additions:
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
2 stalks chopped celery
Kids liked it and they probably wouldn’t appreciate the “yummy” additions.
These kids eat like wild animals. Or don’t eat at all.
2 heads of broccoli OR 1 bag (undressed) broccoli slaw from Trader Joe’s
⅓ small red onion, finely chopped
BUTTERMILK DRESSING
½ cup buttermilk, well-shaken
⅓ cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Instructions
Chop broccoli into small pieces (or using food processor.) Mine was pre-cut from Trader Joe’s. I prefer cutting it myself if I have time but I don’t always! Toss broccoli with red onion in a large bowl.
Whisk together the dressing ingredients with salt & pepper to taste.
Pour over broccoli. (If you used 2 whole heads, the dressing amount should be right. If you use a bag of pre-cut slaw from Trader Joe’s – use a little at a time. You should have some left over.)
Toss to coat & season with salt & pepper to taste.
Notes
Yummy additions:
½ cup thinly sliced almonds, toasted
⅓ cup dried cranberries
2 stalks chopped celery
I know, it’s wayyyyyyyyyyyyy too early in the year to start making potato salad. Hold on a minute? Says WHO? I felt like making this salad in March and so I did.
Lord knows, G will gag and possibly need to be hospitalized if he so much as smells mayonnaise. Also, although I love almost ANY kind of potato salad, I wanted to try a brighter, lighter version. This one is AMAZING and can be eaten room temp, warm or cold.
This salad has NO mayo.
All you need is:
and these: Please excuse that basket of junk in the back.
Here’s a gratuitous shot of the parsley from my garden:
INGREDIENTS:
8 oz green beans, trimmed & cut into 1-1/2″ pieces
3 lbs small red-skinned potatoes, unpeeled, halved (if yours are medium-sized, then quarter them)
2 TBSP dry vermouth
2 TBSP white wine vinegar
1 large shallot, chopped
1 TBSP coarse-grained Dijon mustard
2/3 c olive oil
2 TBSP chopped fresh parsley
1. Boil beans in large pot of salted water until crisp/tender, about 4 minutes.
Drain. Transfer to a bowl of ice water. Drain. Pat dry with a towel. (Or let drip dry, like I did!)
2. Cook potatoes in a large pot of boiling salted water until just tender, about 12 minutes. Drain. Transfer to large bowl (I put them back in the pot to save dishes!) Sprinkle vermouth over hot potatoes. **NOTE: I had medium sized potatoes so I ended up cutting them into quarters. I think I overcooked them a tad but they were still excellent.**
Toss gently and let stand for 5 minutes.
3. In a small bowl, whisk together vinegar, shallot, and mustard. Gradually whisk in oil.
Uh, YUM!
4. Pour over potatoes and toss gently to coat. Obviously, pre “tossing to coat.”
Cool completely. Mix in green beans and parsley. Season with salt & pepper to taste.
I love this salad!! It’s a little more “refined” maybe? Fresher & definitely lighter than the mayo based potato salad we all know and still love. (Except for those of us who gag and throw themselves on the floor at the sight or even thought of mayo ((Christina Lynch & George, you know I’m talking to you…))) Wow, those parenthesis are blinding me!
