salads

Grilling

It’s time to get outdoors and grill up some summertime goodness. Think juicy burgers to crowd pleasing hot dogs and of course mouth-watering steaks! But don’t forget to get creative – grilling isn’t just for meat!

FF_SummerGrilling_PRINTCOPY
Don’t forget your Grilling ABC’s either (Always Be Careful)!
(Infographic courtesy of Foster Farms)

I love to grill pita bread to toss in Greek Grilled Pita Salad. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!

Greek Grilled Pita Salad
Photo by Kathy Casey Food Studios®.

Asparagus, zucchini and thick sliced eggplant cook up perfectly over an open flame and portabella mushrooms are all great to soak up that d’lish smoky hit only a grill can provide. (And I love my grilled veggies drizzled with a garlicky herb balsamic vinaigrette.)

Then there’s the Classic Bruschetta mmmmmmm … Thick slices of local rustic bread are so good rubbed with cloves of fragrant garlic then topped with a mixture of chopped peak of the season tomatoes, fresh basil, extra virgin olive oil and sea salt.

Grilled Bruschetta
Photo by Kathy Casey Food Studios®.

Don’t forget about dessert! While your grill is still hot, and you’re enjoying dinner with your guests, toss some fruit skewers on the grill. Skewer up hearty fruits like peaches, pears, apricots, pineapple and bananas. Grill’em till warm and give them nice grill marks then serve over ice cream drizzled with salted caramel – yum!

So get outside and grill up what you can! -Kathy

Greek Grilled Pita Salad
Makes 8 cups — serves 4 as an entrée or 6 – 8 as a starter or accompaniment

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
pinch of red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 large, 7-inch-diameter, pitas — the kind that don’t have pockets
2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
1 cup thinly sliced, Walla Walla Sweet or red onion
1 large cucumber, peeled and sliced (about 2 cups)
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley

Pre-heat grill.

In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.

Place whole pitas on hot grill and cook on each side for about 1 1/2 minutes or until nice grill marks are made and pitas are toasty. Remove and cut each pita in half and then into 1-inch strips.

Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.

Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entrée salad.

Recipe by Kathy Casey Food Studios®.

Classic Bruschetta
Use ripe summer tomatoes in this tasty appetizer.

Serves 8 – 10

3 tablespoons extra virgin olive oil
3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread
1peeled garlic clove
fresh ground black pepper

Heat up your grill or barbecue to a medium-high heat.

In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.

If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices and then slice each piece in half crosswise, to make 12 pieces. If using a baguette-style loaf, cut 12 1/2-inch slices from the loaf. (Serve any remaining bread with dinner). Brush both sides of bread with remaining olive oil, and grill on each side until lightly marked or toasted. Rub each piece with a garlic clove.
Place on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on June 27th, 2013  |  Comments Off |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, salads

Celebrating Summer Strawberries!

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat PoppyseedGinger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy Casey on June 13th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Nutritious & D’lish Almonds!

Almonds! Whether you like them raw, toasted, or made into a smooth butter, these little nuts are great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack! Just 10 raw almonds can give you a quick pick-me-up!

I also love them toasted and tossed into basmati rice, sprinkled over yogurt or in my morning oatmeal. And of course, they add a great a great crunch factor to salads like in my Cranberry Almond Crunch Slaw. Try switching almonds in, instead of walnuts, for your next batch of chocolate chip cookies.

Speaking of baking, this summer get creative with your fruit shortcake by whipping up a batch of Cinnamon Almond Shortcakes – top with a bounty of seasonal fruits (e.g.: strawberries, raspberries, cherries, apricots, peaches, grilled pineapple, etc.) and a poof of brown sugar whipped cream – yum! –Kathy

Cranberry Almond Salad

Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp sambal oelek or other Asian red chili paste, or a pinch of red chili flakes
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 package Almond Accents Honey Roasted sliced almonds, or 1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and sambal oelek. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss Almond Accents into salad right before serving.

Recipe by Kathy Casey Food Studios®

Cinnamon Almond Scones
This not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake. Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!

Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
8 Tbsps (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 tsp water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.

Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on May 11th, 2013  |  Comments Off |  Posted in dessert, Fruit, KOMO Radio, Recent Posts, Recipes, salads, sides

Quinoa: the Gold of the Incas!

There’s been a lot of buzz about “wonder foods” and quinoa (pronounced KEEN-wah) is certainly one of them! Nicknamed “gold of the Incas”, quinoa is an ancient grain getting a lot of recognition. It is showing up on menus all over! From quinoa eggs Benedict to hearty supper side dishes, this little seed is gaining high acclaim in the food world.

There are so many benefits to quinoa. It is high in fiber, a complete protein, and contains no gluten, making it perfect for vegans and those with gluten sensitivities.


Red Quinoa!
(Photo courtesy of FitSugar)

Quinoa is easy to cook and highly adaptable. This little seed gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors. My favorite cooking technique is to lightly toast the seeds in a dry pan before cooking them to bring out that delicious nutty flavor.

This wonder food is great as a side dish and fantastic in salads like in my Big Protein Red Quinoa Salad, which is studded with cucumber, garbanzo beans, hazelnuts and golden raisins – yum! Perfect as a side dish or easy to make and pack for a healthy fulfilling lunch.

Give this mighty seed a try: it’s great for you and its d’lish… what a fantastic combo! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

*Available at PCC Markets and Whole Foods.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 11th, 2013  |  Comments Off |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, salads, sides

Cooking With Wine

Everyone has heard the age-old advice that when cooking with wine, “If you wouldn’t drink it, then don’t cook with it;” but that does not mean you can’t find fabulous wines, that are also inexpensive, to cook with. Personally, if you’re cooking with it – then you should have a glass too!

There are ways to incorporate wine into almost any dish. My Bolognese Meat Sauce with Chianti, for example, is soo rich and delicious after a good long simmer that I almost want to forget the pasta and just eat the sauce right out of the pan! Yum!

Merlot Double Red Wine Vinaigrette

Tasty ingredients for my “Double Red Wine” Vinaigrette!
Photo by Kathy Casey Food Studios
®

Adding a dash of wine to a dish adds an extra dimension of flavor especially when reduced down – further enhancing the flavor of the wine. My recipe for “Double Red Wine” Vinaigrette calls for reduced red wine which is then whisked into red wine vinaigrette – now that’s a flavor POW! Its gorgeously delicious taste is the perfect accent to fresh organic greens.

Leftover white wine from the weekend is a great addition to anything from sautéed onions for a vegetable soup, to pan-seared shrimp with garlic.

So pour a little in your glass, add some in your pan, and cook up something d’lish! -Kathy

Bolognese Meat Sauce with Chianti
Makes 12 cups sauce

2 tablespoon olive oil
1 pound pork butt, cut in 1 “ chunks
1 pound beef chuck, cut in 1” chunks
1 cup small diced onion
3/4 cup small diced celery
1/2 cup chopped mushrooms
3/4 cup small diced carrot
1/2 cup small diced green peppers
2 tablespoons minced garlic
1/4 teaspoon crush red chili flakes
1/4 teaspoon dry “whole leaf” rosemary, crushed
1 teaspoon dry “whole leaf” oregano
1 teaspoon dry “whole leaf” basil
1/2 teaspoon dry “whole leaf” thyme
1 1/2 cups Chianti red wine
2 cups beef broth ( I used Swanson’s)
2 (6oz. each) cans tomato paste
2 (1# 12oz each) cans pear tomatoes in juice
3/4 cup whole milk
salt as needed

In a large heavy bottom Dutch oven or soup pot heat the olive oil over medium high heat. Add the meat chunks and cook – browning on all sides, about 5 minutes. Remove from pot to a plate and set aside.

Then add to pot the onion and cook – stirring often for 1 minute, Then add the celery, mushroom, carrot and green peppers, cook stirring often for 1 minute.

Add the garlic and chili flakes ad stir in for 30 seconds. Add the dry herbs and wine and bring to a boil and reduce for 2 minutes.

Add the reserved browned meat, beef broth and tomato paste. Pour the juice from the canned tomato in and with clean hands add the pear tomatoes to the pot while “hand squishing” them.

Bring to a slow boil and then reduce heat to medium-low – low to keep at a consistent slow simmer. Cook, stirring often for about 2 hours, until meat is very very tender and is falling apart and sauce is very thick.

Add milk and stir in and then remove sauce from heat and stir up sauce well, breaking apart meat and incorporating into sauce. Taste sauce for salt and season as needed.

Recipe by Kathy Casey Food Studios®

“Double Red Wine” Vinaigrette
Makes 1 1/2 cups vinaigrette

Vinaigrette:
1/2 cup Merlot red wine
1/2 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra virgin olive oil

In a small non-corrosive saucepan combine the wine and wine vinegar, place over high heat and bring to a boil. Continue boiling until liquid is reduced (by half) to ½ cup. Remove from heat and cool to room temperature.

Place the cooled red wine reduction into a medium bowl. Add the mustard, garlic, shallots, salt and pepper. Whisk together, then slowly drizzle in the olive oil while whisking continuously. Mixture should be nicely emulsified. Refrigerate until needed, whisking well again before serving.

To serve: In a large bowl place about 1 tablespoon vinaigrette for every super-packed, heaping cup of greens. This dressing is big flavored, so not much is needed per serving. With clean hands toss well, being sure to coat each leaf with dressing. Add more dressing or greens to taste.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 25th, 2013  |  Comments Off |  Posted in KOMO Radio, meats, Recent Posts, Recipes, salads

Marvelous Maple Syrup

Maple Syrup! Doesn’t the mere mention of it just conjure up warm food memories? Griddled tall stacks of pancakes drizzled with sweet syrup. Hot, crispy strips of maple-cured bacon… Yum!

But it’s not just for breakfast foods! Maple’s unique flavor is great in all kinds of recipes and different grades of syrup are preferred for different uses. Dark to medium amber grades are perfect for use in cooking and baking; their stronger flavor holds up great. Light and “Fancy” grades are best used where the syrup’s subtle flavor can be appreciated, such as drizzled over yogurt.

MapleSyrupGrades
The Different Maple Syrup Grades
(Photo courtesy of TheNibble.com)

On the savory side of things, maple syrup is perfect in a marinade for pork; added to a pot of baked beans; or even in a dressing, such as in my recipe for Maple Vinaigrette. It is great tossed with your favorite greens, fresh sliced pears and toasted pecans. It works wonderfully on chicken breasts, too!

For those with a sweet tooth, try my Maple Panna Cotta—a no-bake custard-style dessert! It is simple to make and truly is delectable; and pretty with a pouf of whipped cream and garnished with a maple sugar candy leaf!

So make a resolution to branch out and try this sweet syrup “in” instead of “on” something different this year! -Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Maple Panna Cotta
Makes 6 servings

2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream
1 cup mascarpone
1 cup real maple syrup, preferably grade B

For garnishing: lightly sweetened whipped cream and maple sugar candy leaves if desired

To make the panna cotta, sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.

Whisk in the cream, mascarpone, and maple syrup and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed.

Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.

Top with a tiny pouf of whipped cream and a maple candy if desired.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 11th, 2013  |  Comments Off |  Posted in dessert, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, salads

Wanderlust & Lipstick

Fantastic interview and article in Wanderlust & Lipstick! Seattle summers are gorgeous when the warm sun is out and with friends all around… with great foods and drinks! Check out my Seattle summer hot spots and my recipes for Summer Sangria, Veggie & Grilled Pita Greek Salad, and Grilled Alaskan Salmon with Garlic & Herbs

Kathy Casey

They say that summer in Seattle arrives on July 5—leaving us waiting and waiting until the Fourth of July holiday, and then treating us to its lovely sunny days for at least a couple of months. This year I’m not so sure that it’s actually officially arrived. Sure, we’ve had sunshine and some pleasant temperatures, but we’ve also had our share of overcast skies and thunderstorms. Still, however, it’s worth being ready to take advantage of sunny days each and every time they come.

To continue reading and for the recipes, click here.

Posted by Kathy Casey on July 18th, 2012  |  Comments Off |  Posted in Restaurants, appetizers, Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, salads, seafood, Tasty Travels

Salad Dressings

I love salads: they’re quick, easy and can be pretty healthy, whether as a side or a main dish. Aside from great greens and goodies, for me, the dressing is what can make an amazing salad.

Whether you love thick, creamy style dressings or a-barely-there vinaigrette, the possibilities truly are endless for making a simple plate of greens wow-worthy.

One of my favorite dressings – creamy blue cheese – gets even more d’lish in my Blue Cheese & Beer Dressing with the addition of Oregon’s Rogue River blue cheese and a splash of local ale. Or, how about bringing back a bit of retro with creamy avocado and tarragon Green Goddess Dressing?

For a sweet and tangy salad dressing, try my Blackberry Honey Vinaigrette. Fresh blackberries, honey, a pinch of cayenne, red wine vinegar and olive oil play well together, coating your grateful greens in a touch of summer – and perfect sprinkled with local berries, dollops of goat cheese and a few toasted Northwest hazelnuts.

It’s easy to make a great vinaigrette with my DIY Vinaigrette Guide. Mix and match your ingredients, depending on what flavors you’re looking for and then enjoy over some tasty greens and salad add-ins. But don’t forget to get creative and think outside of the box!

So jazz up plain old salad with some delicious dressing and you’ll love your greens even more! -Kathy

Blue Cheese & Beer Dressing
Great drizzled over romaine lettuce leaves topped with bay shrimp, chopped egg and toasted hazelnuts or almonds!

Makes 2 cups

1 cup mayonnaise
1/2 cup sour cream
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon very finely minced onion
3/4 teaspoon minced garlic
1 1/2 teaspoons chopped Italian parsley, optional
1/2 teaspoon Worcestershire
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
3/4 teaspoon fresh lemon juice
2 tablespoons full-flavored beer, such as a Pike Place Brewery’s Kilt Lifter

Place all ingredients in a food processor. Pulse until ingredients are mixed and cheese chunks are slightly broken up but not puréed.

Recipe by Kathy Casey Food Studios®

Green Goddess Dressing
Makes 2 cups

1 ripe avocado (reserve pit)
2 egg yolks
1/4 cup fresh lemon juice
2 tablespoons thinly sliced fresh chives
2 tablespoons minced parsley
2 tablespoons minced fresh tarragon
1 shallot, minced
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
1/4 teaspoon salt

In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, and anchovies and process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the sour cream, pepper, and salt and process for 30 seconds more.

Place mixture in a container and submerge the avocado pit to help the dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Dressing will keep, refrigerated, for up to 4 days.

Recipe by Kathy Casey Food Studios®

Blackberry Honey Vinaigrette
If berries are out of season, substitute frozen berries in the dressing and omit the fresh berries in the salad, using fresh fruit such as peaches, apples or pears are a great substitution. The dressing is also great made with raspberries.

Makes enough for 4 servings

1/4 cup fresh (or frozen) blackberries
2 Tbsp red wine vinegar
1 Tbsp Liquid Kitchen™ No. 5130 honey or local honey
1 tsp Dijon mustard
3 Tbsp olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

Recipe by Kathy Casey Food Studios®

DIY Vinaigrette Guide
Experiment with different flavorings and combinations for your vinaigrette. Also try out various greens and salad additions, such as nuts, fruits, cheeses, meats and seafood.

Acid 1/4 – 1/3 cup Any of the following or a combination equaling 1/4 cup:lemon juice

lime juice

cider vinegar

balsamic vinegar

red wine vinegar

white wine vinegar

rice wine vinegar

Sweetness(optional) 1 – 3 teaspoons honeysugar

agave nectar

Dijon mustard 2 teaspoons
Kosher salt 3/4 teaspoon (use less if adding cheese or olives)
Oil 3/4 cup Any of the following or a combination equaling 3/4 cup:mild-tasting vegetable oil, such as canola

olive oil, extra-virgin olive oil

nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)

Flavorings as desired black pepper, pinch of cayenne pepper1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith)

1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)

1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)

2 to 3 tablespoons grated parmesan cheese, crumbled blue cheese or feta cheese

2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers

2 to 3 teaspoons finely minced fresh garlic

2 to 3 teaspoons finely minced fresh ginger

2 teaspoons poppy seeds

1 tablespoon Asian-style sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon finely minced shallots

2 tablespoons thinly sliced green onions

1 teaspoon hot chili paste or hot sauce

With a small wire whisk, in a small bowl, whisk together your acid component, (and sweet component, if using) Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your dressing. Then add your flavoring components.

You can keep the vinaigrette refrigerated for up to 2 weeks. Whisk up well before each use. Toss with your favorite greens.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on July 5th, 2012  |  Comments Off |  Posted in KOMO Radio, Lifestyle, other, Recent Posts, Recipes, salads, sides
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