Shirazi Salad

shirazi1Enjoy this colorfully and tasty salad with just about any meal.

Ingredients:

2 large tomatoes, diced
1 English cucumber (or 2 small cucumbers)
1/2 large red onion, diced (less if you are not an onion lover)
1 T lemon juice
1 T olive oil
1 T fresh mint leaves, chopped
1 T fresh cilantro leaves, chopped
A bit of fresh ground pepper Read More


Orzo with Peppers and Zucchini

Orzo with Veggies WMServes 8-10 as a side dish or 4-5 as the main in a multi-course meal

Ingredients:

3 bell peppers, assorted colors, de-seeded and sliced
1 onion, sliced
2 zucchini, sliced
1 T olive oil
2 cups orzo, uncooked

Dressing:

4 T olive oil
5 cloves garlic, chopped
1 t dried rosemary, or 1 T chopped fresh rosemary
1 T flat Italian parsley, chopped
1/4 t ground black pepper
2 T fresh lemon juice Read More


Savory Seared Chicken and Vegetable Salad

e89ac95aa4ce1a68f0a7609fbf198e27_plqu

Ingredients:

1 1/2 lb chicken breast, cut into chunks
1 t salt
1 t ground black pepper
1 t garlic powder
1 t onion powder
1 t smoky paprika
1 T olive oil
12 cups mixed salad greens, torn
1/4 cup white onion, sliced
24 cherry tomatoes, halved
1 red bell pepper, cut into strips
1 large avocado, cut into chunks
1 broccoli crown, cut into pieces
2 T aged balsamic vinegar
2 T extra virgin olive oil Read More


Greek Salad, by Rosemary Gretton

Greek Salad new WMJoin writer and editor Rosemary Gretton as she prepares a beautiful salad

The best Greek salad I’ve ever had was when I landed in Agia Galini, a tiny fishing village on the south coast of Crete. Of course, there, it was called horiatiki, which translated means “village,” “rustic” or “country.” And it was pretty simple: chopped tomatoes, green pepper, onions, cucumber, feta, olives. Olive oil and vinegar in plain bottles on the table. Always served with freshly baked bread in a basket. I was 17 and on a European backpacking adventure with a friend, and it was heaven. Read More


Turkey Taco Salad

09ee98425c65fb68f291e70e943b0b5b_94d1

Serves six.

Ingredients:

2 lbs ground turkey, 93% lean
1 T olive oil
1 1/2 T chili powder
2 t cumin
1/2 t paprika
1/2 t garlic powder
1/2 t Mexican oregano
1/8 t ground black pepper
1 T fresh cilantro, chopped (or 1 t dried cilantro)
8 oz salsa (your favorite brand and heat level)
1 (15 oz can) black beans, drained and rinsed
1 small can sweet corn
6 cups packed lettuce, torn
2 large tomatoes, sliced
1/2 cup onion, chopped
1 orange bell pepper, seeds removed and sliced
1 large avocado, diced or scooped with a spoon
2 limes, sliced
24 blue corn taco chips
1/2 cup cheddar cheese, shredded

Optional: jalapenos, serranos, Hatch chilis, more Salsa,Tabasco, sour cream….. If you can put it on a taco, it can be added to this beautiful salad. Read More


How to Make a Tomato-Bocconcini Salad, by Rosemary Gretton

Rosemarys Tomato Bocconcini salad WMJoin writer and editor Rosemary Gretton as she walks us through this most delicious summer evening. 

This salad is best served on a late summer evening, when tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini means “small mouthfuls.”

First, head outside to your vegetable garden, smiling as you savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come to fruition. Pick four or five large tomatoes right off the vine.  Bring them in the house. Wash the tomatoes well, and cut them into thick slices. Place the slices in a glass salad bowl. Read More