Creamy Avocado-Yogurt Dressing

I made this with a group of 85 campers this summer Kingswood Oxford's 'Camp KO' during  a culinary demonstration segment.   We used this to top our heatlhy summer lettuce wraps. I love this recipe and have used it to top arugula salad and to serve alongside veggie platters.  Very versatile

Roasted Corn Salad

The key to this salad is in the roasted corn.  Roasting the corn brings out its buttery flavor and great deep yellow color.  

Ingredients:  

• Frozen corn
• 1/4 c olive oil
• 1 container grape tomatoes
• 2 ripe avocados, large diced
• 1 jalapeño, seeded and small diced
• 1 lime
• 1 cup fresh cilantro, chopped
• 2 T olive oil
• 2 t red wine vinegar
• Kosher salt

Directions

Preheat oven to 400 degrees F.  Spray baking sheet with cooking spray.  Spread corn on sheet in one layer. Sprinkle about 1/4 c of olive oil on top of corn and season with kosher salt.  Roast corn until beginning to brown, about 10 minutes.  Remove from oven and let cool completely. 

In large bowl, combine remaining ingredients and stir thoroughly.  Refrigerate at least one hour before serving.  

Mary French's Tomato Salad

Simple!  Simple!  Simple!  While some may question the simplicity of this recipe, for me, it is what makes it abasolutely perfect.  This is a great addition to any BBQ menu.  

Ingredients:

• 4 large heirloom tomatoes (or whatever variety is in season), sliced horizontally
• 1 white onion, sliced in rings
• 1 c mayonnaise
• 1/2 c whole milk
• 1 T kosher salt
• 1 t freshly cracked black pepper
• 1 T sherry vinegar (optional)

Directions:

In bowl, whisk together mayo, milk, salt and pepper.  Put onion and tomato slices in large bowl.  Pour mayonnaise dressing over tomatoes and onions.  Add vinegar for a little extra zing!  Refrigerate for one hour before serving.  

Asian Chop Chop Salad

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay. 

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.

Ingredients:

Salad:

• 1 head napa cabbage (basically just fill a large bowl about 2/3)
• 1 c shredded/julienne carrots (you can buy them at the grocery store pre-packaged this way, or use your food processor on the "julienne setting"
• 1 c snow peas (remember, these are the flat pods)
• 1 red pepper, sliced in strips
• 1 yellow pepper, sliced in strips
• 1 serrano pepper, seeded and diced (optional)
• 1/2 c cilantro, chopped
• 1 avocado, medium diced 
• 1 c edamame
• 1 cup scallion, chopped (white and green)
• 2 T toasted sesame seeds
• 1/2 c wasabi peas
• 1/2 c toasted soy nuts (find these near the nuts in the produce section)

Dressing:

• 1/2 c rice vinegar
• 1/2 c low sodium soy sauce
• 1 t minced garlic
• 1 t minced ginger
• 1 T peanut butter
• 1 T lime juice
• 1 T sesame oil
• 1 t honey
• salt and pepper, to taste
• 3/4 c canola or vegetable oil

Directions:

Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.  

Father's Day Brunch

We enjoyed a great menu this past weekend for Father's Day.  This menu worked especially well for us because it was some store bought and some homemade/pot luck so it made things super easy.  The menu also provided a great mix of salty and sweet, breakfast and lunch options.  I hope you enjoy these ideas as much as we did.  

It was really a special day, celebrated together with all the dads in our family- Mike, my father in law Barry, and of course, my "old pal" dad.  

• Challah French Toast
• Baked Ham with grainy mustard and fresh rolls
• Ham, Broccoli and Cheese Quiche (from Milton, MA Marketplace)
• Summer Green Salad
• Mom's Broccoli Salad
• Hood Ice Cream Sandwiches
• Nestle "break and bake" Chocolate Chip Cookies