Broccoli, Salad?

Broccoli, Salad?

I've been asking myself lately, what exactly makes a salad a salad? Does a salad have to consist of leafy greens? Well no, because we have all had our fair share of pasta salads, fruit salads, potato salads and bean salads, right? I sure have. I've even heard of Jell-o salads (gross). So then, who gets to determine which dishes are deserving of the salad label and which dishes aren't? In a quest to answer my own question, I did what any other curious person would do- I turned to Google. It seems everyone and their mother has an opinion of what a salad is, and there seems to be no right or wrong definition. Therefore, I have decided that for the purposes of my Blog, anything goes. As long as it's mixed, it's a salad. So, with that being said, I hope all you broccoli lovers out there enjoy this one! I know that we did. Bon appetit!

In a large bowl mix the following:

• 2 bags broccoli florets (yes, you can just buy a huge head or two of broccoli and do the work yourself, I'm just laxy)
• 2-3 Tbsp olive oil (or enough to coat the broccoli)
• 2-3 cloves of garlic, minced
• salt and pepper 

Place mixture on a broiling pan, and place in oven at 400 degrees. Roast broccoli until cooked through and slightly crisped on top. Remove from oven and let cool. 

While broccoli is cooling: 

• slice 1 cup of baby beets (you can also buy canned pre-sliced)
• crumble 2-3 Tbsp Gorgonzola cheese

When broccoli has cooled to room temp, combine all ingredients in a large bowl. The oil from the broccoli will act as a dressing. Mix well and serve! Enjoy!

Warm Brussels Sprout Salad

Warm Brussels Sprouts Salad

with Apple, Raisins & Goat Gouda

I was at Trader Joe's last week (one of my all time fav places) and spotted a bag of shredded brussels sprouts. I happen to be a huge fan of brussels sprouts, but usually only buy the locally grown baby sprouts from Wilson Farm. Anywho, this bag of shaved sprouts got my attention and I began pondering how I could potentially use these guys in a salad. With the weather changing to cooler temps, and the grocery stores starting to fill with fall produce, I decided to take a stab at a brussels sprouts inspired salad. I have to be honest with you and say that this salad took two tries before getting it right (you'll notice that in the recipe below, the b. sprout is the only green used as I found fresh, baby spinach to be too overpowering the first time around). I think it's fair to say that this could just as easily be a side dish, but I served it as a salad and it was INCREDIBLY filling. Bon Appetit!

Spray medium skillet with non-stick spray or cooking oil spray, lightly coating the bottom of the pan. Once pan is heated, add the following:

• 2 cups shredded brussels sprouts
• 1 Tbsp roasted garlic olive oil
• 1/4 raisins (I ran out from my previous recipe test and subbed in some dried cherries)
• salt and pepper to taste

Sautee the b. sprouts until cooked through (they will turn a beautiful, bright green) and raisins have softened. Remove from stove top and place in broiler pan or other oven safe dish. Place b. sprout mixture under the broiler for 5min or until golden brown and slightly crispy. 

While the b. sprouts are broiling, cop up the following:

• 1 Gala apple (or other crisp apple of your choosing)
• 1-2oz goat Gouda 

Pull sprout mix out of the oven and plate. Top with apples and Gouda. Toss and serve. 

Korean Pear and Aged Cheddar

Korean Pear and Aged Cheddar

with Dried Cranberries & Walnuts

The first signs of fall were definitely in the air on Labor Day. It was the perfect evening for grilling, sitting out in the backyard, and sipping vino. With a friend we hadn't seen in ages over for dinner, I decided it was a perf night for a Creative Greens recipe. After choosing our main menu- pork chops (bone-in of course for tenderness), fresh, local corn on the cob and teryaki green beans, also local (all of this grilled to perfection by the way)- we set out to find wine pairings and I started designing a salad in my head. Wanting to embrace this momentary glimpse of the season to come, I crafted a fall inspired salad that has instantly become one of my new favs. It was a huge hit with everyone at the table, and I hope you enjoy it as well. Bon appetit!

In a large mixing bowl, combine the following:

• 2-3 cups fresh, baby spinach
• 1/2 Korean pear, sliced thin into strips (can easily sub with an Asian pear, found at your local market)
• 2oz aged white cheddar, diced (Irish cheddar would also work) 
• 1/4 cup chopped walnuts
• 1/4 cup dried, unsweetened cherries

Once all ingredients are placed in the bowl, drizzle 2 Tbsp Lucini Italia Fig & Walnut Savory Balsamic vinaigrette over the salad. Enjoy!

  

Blackberry Steak Salad

Blackberry Steak Salad

A Bittersweet End to Summer

It has been a few weeks since I posted my last salad recipe. This doesn't mean I haven't been making and eating salads, only that I have been making and eating some old favs instead of new gems (I'm convinced that this has to do with the change in seasons - I am a very seasonal eater). So, determined to get the creative juices flowing again, I went to Wilson Farm last week seeking inspiration in the last of the summer produce. Within moments of being there, I spotted amazingly plump, locally grown and super sweet blackberries. I couldn't resist designing a salad around these beauties, and they were too good to turn into a reduction; these babies needed to be the spotlight. The salad was good, and can certainly be modified to meet dietary needs. However, I think that the combo of the seasoned steak with the fresh berries is what really made this a special dish. Bon appetit!

On a large plate place the following:

• 1-2 cups mixed greens
• 1 baby Kirby cucumber, sliced thin
• 2 tsp slivered almonds, roasted & unsalted
• 1/2 cup blackberries

Drizzle 1 tsp of olive oil and 1 Tbsp of balsamic vinegar over the salad. Add salt & pepper to taste. 

Top salad with:

• 3oz lean, steak* (this was a rib eye cut)

*steak was seasoned with Bosari original seasoned salt and grilled to medium.