Basil caprese salad Recipe

Basil and tomatoes are ripe and abundant in late summer and matched beautifully with mozzarella. I happened to be catching up on some episodes of Pioneer Woman, when she made this dish for your family 4th of July party. I loved the idea of layers of tomato, basil and mozzarella. Not to mention you have to be the quickest dish to prepare for a summer meeting.


I decided to do this caprese salad for a casual lunch in the office. I figured this simple and delicious salad would be quick to do and go a long way for a larger group. My only rookie mistake was preparing the dish ahead of time, with oil and balsamic drizzle of olive oil. It looked beautiful and smelled like a ripe summer garden. The only problem was, I had a 45 minute drive ahead of me. Without thinking, I put the plate in the back seat of the car. Within minutes, the back seat was covered with balsamic glaze. It is not the best way to start my morning, but at least I know to prepare everything and wait until I get to my destination to drizzle olive oil and balsamic. Lesson learned.

INGREDIENTS
2 Cups Balsamic Vinegar
3 Whole ripe tomatoes, sliced thick
12 ounces of Mozzarella Cheese, sliced thick
Fresh basil leaves (2 leaves per tomato/mozzarella layer)
Olive oil for drizzling
Kosher salt and black pepper

DIRECTIONS
1. In a small saucepan, bring the balsamic vinegar to a boil over medium-low heat. Boil for 10-20 minutes or until balsamic has reduced to a thicker glaze. Be sure to keep an eye on this and stir occasionally. Remove from heat and transfer to a bowl to cool.

2. Arrange tomato and mozzarella slices on a platter. Place 2 basil leaves between the slices. Drizzle the olive oil over the top of the salad, getting a little bit on each slice. Then drizzle the balsamic glaze over the salad, same as the olive oil. Store left over balsamic in the fridge. Sprinkle salt and pepper over the salad.

Watermelon and black olive salad Recipe

INGREDIENTS
1 small red onion
4 limes
1.5 kilograms watermelon (sweet and ripe)
250 grams feta cheese
1 bunch fresh flatleaf parsley
1 bunch fresh mint (chopped)
4 tablespoons extra virgin olive oil
100 grams pitted black olives
black pepper

DIRECTIONS
1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
   
2. Remove the rind and pips from the watermelon, and cut into approximately 4cm / 1½ inch triangular chunks, if that makes sense (maths is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
   
3. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Green bean and grilled paneer salad Recipe

INGREDIENTS
1/2 tsp (2 mL) chili flakes
2 tsps (10 mL) sesame oil
2 tsps (10 mL) miso
1 tbsp (15 mL) fresh parsley, chopped 
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) rice vinegar
1/4 cup (60 mL) toasted slivered almonds
1 cup (250 mL) Canadian Paneer, cut into cubes
2 cups (500 mL) blanched green beans
Salt to taste

DIRECTIONS
1. Preheat oven to 500°F (260°C).
2. Spread out Paneer on a parchment-lined baking sheet.
3. Grill in the oven for 5–7 minutes.
4. In a large bowl, mix all the remaining ingredients, toss and serve with the grilled Paneer.

VIDEO

Green bean salad Recipe

INGREDIENTS
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt to taste
1/2 cup finely chopped red onion (or shallots) 
2 Tbsps balsamic vinegar 
4 Tbsps olive oil 
3/4 cup chopped fresh basil leaves 
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces) 
Freshly ground black pepper

DIRECTIONS
1. Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

2. Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.

3. Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Black beans Salad Recipe

INGREDIENTS
2 15-ounce cans black beans, rinsed and drained 
3 ears fresh cooked corn, kernels cut off the cob 
2 red bell peppers, diced 
2 cloves garlic, minced 
2 tsps minced shallots, from one medium shallot 
2 tsps salt 
1/4 tsp cayenne pepper 
2 tsps sugar 
9 tsps extra virgin olive oil, best quality such as Colavita 
1 tsp lime zest (be sure to zest limes before juicing them) 
6 tsps fresh lime juice 
1/2 cup chopped fresh cilantro, plus more for garnish 
2 Hass avocados, chopped

DIRECTIONS
1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Waterfall beef salad Recipe

INGREDIENTS:
1 to 2 sirloin steaks, depending on the amount of meat you prefer

MARINADE:
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. lime or lemon juice
2 Tbsp. brown sugar

FOR SALAD:
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
1 cup cherry tomatoes, left whole or sliced in half

DRESSING:
1-2 Tbsp. fish sauce (available at Asian food stores)
3 Tbsp. lime or lemon juice
1+1/2 Tbsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. brown sugar
2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts

DIRECTIONS:
1. Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.

2. For the ground sticky rice (instead of peanuts): Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.

3. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.

4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).

5. If Oven-Broiling the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.

6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.

7. When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin.

Green salad with hazelnut dressing Recipe

INGREDIENTS:

Vinaigrette:
1 1/2 tsps red wine vinegar
1/4 tsp Dijon mustard
1/8 tsp fine sea salt
1/8 tsp freshly ground black pepper
1 1/2 tsps toasted hazelnut oil

Salad:
4 cups packaged herb salad blend (such as Fresh Express)
1/2 shallot, thinly sliced

DIRECTIONS:
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Add salad blend and shallot, tossing to coat. Serve immediately.