Swiss Chard Salad with Lemon

I first had this salad in June of this past year.  We were leaving Maryland and our friends had invited us over for a goodbye luncheon.  Natasha served this salad with a few others.  THIS SALAD is amazing!

I have tweaked it a bit from her original recipe, but let me tell ya, I make this salad for every guest that comes to our home....AND?  They love it.  I think love may not be a strong enough word.  People are shocked to be eating Swiss Chard. Most of them have never had Swiss Chard and instantly fall in love with the texture and flavor.  It's hardier than a regular green salad.

I believe what makes this salad so beloved is its simplicity.  The combination of lemon, bread crumbs (Panko in the picture above) and olive oil riles up their taste buds.  The balanced dressing makes you notice how perfect a salad can with a few ingredients.

Everything we make doesn't have to be fancy to be good.

I find Swiss Chard year round where I live.  This particle variety is called Rainbow Swiss Chard.  The stems are different colors.  I personally don't include the stems in the salad. I use a small pairing knife and trim the stem out of each leaf.  I find the stem to be tough.

I toast the Panko crumbs in a dry cast iron skillet over medium high heat.  They turn a nice golden brown. I have also used croutons that I make up ahead of time from old bread.  I crush them in a bag and toast them like the Panko crumbs.  If you are gluten free either omit the bread crumbs all together or use a gluten free variety.

If you use cheese, then I would recommend a nice strong Parmesan to finish this salad.   I also have friends that add bacon.  We don't add bacon because we don't eat it but if you do....then go for it.  

This salad stores in the refrigerator well.  I have heated it up the next day for a few seconds in the microwave with excellent results.  The bread crumbs/Panko crumbs get a little soggy but this does not bother me.

I live across the street from a beautiful bay along the Oregon Coast.  We often see bald eagles flying and nesting in the area.  On the day that I shot the pictures for this piece I turned and looked out the window to see a bald eagle fishing right in front of me.  I had no time to get a stronger lens so I used what I had.  I captured this image below.  I tell you, the excitement and thrill that pulsed through my veins to watch this spectacular bird in its natural habit and so close to my house...was incredible.

Swiss Chard Salad with Lemon

1 bunch of Swiss Chard, with the stems removed
1 lemon, juice only
1/4 cup olive oil,  add more as needed
1 cup of Parmesan cheese, shredded finely
1 cup of toasted bread crumbs or Panko crumbs
salt to taste
1/2 teaspoon garlic powder
1 tablespoon minced red onion
Bacon--optional and use what you like

1.  Slice the swiss chard leaves into bite size pieces.  In a bowl add all of the ingredients and toss.

2.  Taste the salad and adjust to your taste buds.  We like ours tart so I add more lemon usually.

Salsa Verde

It's the holiday season and we are so excited in my house.  The tree is up and the decorations are out.  This is our first year in the beach house and we are settling in and starting new traditions.

I am sharing one of our favorite recipes this time of year.  In my mind I was under the assumption that Salsa Verde is a summer thing.  Well, in Oregon it's an all year round thing.

I can buy the ingredients at my local Fred Meyer and this brings a bit of freshness into our gray and winter months here at the beach.  We have seen so much rain.  One night we had 2.5 inches.  A LOT OF RAIN is in our forecast and this bright salsa is an easy way to add color to our plates and lives.

Each time I make Salsa Verde it disappears from the fridge.  My kids eat it as an after school or late night snack with chips.  My favorite is to drizzle it over my nachos with some fresh red salsa and cilantro.  I also make vegan burritos and use it as the sauce. 

I have noticed that if I use the smaller tomatillo's that it can be a bit tart.  We like this about the salsa but some people find it too strong.  I have used the tomatillos raw but I usually try to roast them or toss them in my cast iron pan for a few minutes.  This helps to round out the flavor and tartness.

You may have noticed that my recipes have become simpler.  We are still eating mostly vegetables, fruits, nuts and less meat.  It's been an easy transition and we love getting creative with the rainbow of fruits and vegetables at our local grocery store and Farmer Market.  I find I don't need long recipes to make delicious food for most of our meals.

I also notice that much of our cooking is using the "a little of this and a little of that" mentality.   If my recipes seem to not offer a lot of instruction its because they depend more on your taste buds and personal preferences than on following a recipe that is set in stone.  I want you to think about what you are cooking, taste your food, learn what you like, and learn about the ingredients you are working with.  

I hope you enjoy this bright, tart salsa this time of year.

Salsa Verde 

Makes about 2 cups

8-10 Tomatillos, raw or roasted

1/2 bunch of cilantro

1/4 cut onion

1 jalapeno--optional

salt to taste

lime juice to taste--optional

1 clove minced garlic

avocado--If you want a creamy version, this is a great way to use up a very ripe avocado.

1.  Roast the tomatillos on stove top with a little bit of oil or in a very hot oven for 10 minutes.

2.  Blend all ingredients in a high speed blender or food processor.

3.  Taste and adjust flavors: add more lime, jalapeno, cilantro, or salt as needed.

4. Store in refrigerator.

Oyster Mushroom Quesadilla #vegan

I have moved to a mushroom paradise.  I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown.  We are over the moon to discover this in our backyards at the Oregon coast.

Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled.  We just love mushrooms.

I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom.  It was huge.  My husband was afraid to eat it but another camper also recognized it for what it was.  We agreed to fry it up in some olive oil with salt and pepper.  Oh that was a treat!

I don't do that very often.  We don't eat any wild mushroom we find unless we get a second opinion.  It just isn't worth it and we are not experienced enough to put our family in that kind of danger.  Some mushrooms are lethal.  Always know what you are eating before you eat it.

I have used several sites for my own personal identification purposes.  When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails.  I like this site HERE.  He has a great picture and brief description that helps me to TRY and identify what we have found.

We are lucky enough to live close to a mushroom farm.  This family is at our local Farmer's Market each week with tons of brown bags.  Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us.  Their site is HERE.  Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.

We use our mushrooms in everything.  I usually buy two or three bags and this will last us a week.  Our new favorite way of eating them is in a quesadilla. 

I buy whole wheat organic tortillas from a local coop in town.  I like these because they have few ingredients and taste fresh.  

We don't include cheese in our quesadillas.  I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element.  I fold it over and serve it with our homemade Salsa Verde.  That recipe is coming soon.

For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions.  I cook them until they are tender and a bit wilted. 

I haven't included a step by step because these are pretty straight forward to make.

This is what you do:

-saute the mushrooms

-toast the tortilla

-add the mushrooms and anything else you desire

-fold in half and cut

-serve with a dipping sauce 

-eat

Pickled Radishes

Our family has fallen in love with pickled food.  We eat something pickled every day.  I often will have pickles, onions, asparagus, radishes or carrots pickling in our refrigerator on any given days.

I find that our friends and family that visit also enjoy these lovely side dishes.  Pickled food is great by its self, on a cracker, served with hummus or used as a topping in your favorite sandwich.

My two year old loves the red onions the best.  The red radishes are my husbands favorite.  Not only are they the right blend of sweet and tart, they are still firm enough to enjoy the bite that comes from eating a radish slice.  My favorite part?  The pink brine.  The pink comes from the red skin.  It just looks pretty.  I like pretty food.

Pickling is a great way to preserve food too.  It comes in handy for our family when I notice I have purchased too much of one thing.  Cucumbers come to my mind first.  I tend to buy one or two extra cucumbers that sit in the fridge for a bit too long.  I try really hard to not waste food.

I use a simple brine mixture for all of my pickling items.  I like the combination of rice wine, water, salt, and sugar.  To vary the flavorings I also add pickling spices, fresh herbs (my favorite is dill which is pictured in the photo above) and sometimes I will use a variety of vinegars.  I like rice wine because it is mild and has the right amount of "pucker" for our taste buds.  I can use it by itself or mixed with water and achieve great results.

Pickled Radishes

1 bunch of radishes, tops removed and sliced thin
1 cup of rice wine
1 cup of water
2 teaspoons of pickling spices
1 tablespoon of sugar
2 teaspoons of salt
***take note: the sugar and salt are just estimates.  Taste the brine and then decide if you want more salt or sugar or both.  Sometimes I will do this after it has sat for an hour too.

1.  Use a clean container.  I like glass.  Add the sliced radishes, sugar, and salt.   If you choose to add fresh herbs, do this now too.

2.  In a small pot add vinegar, pickling spices, and water.  Bring to a boil and remove from heat.  Add hot mixture to radishes.  Let cool on counter.

3.  Refrigerate when cool.  We eat our pickled products within two weeks.

Tomato Soup #dairyfree #vegan

If I have to pick one recipe that has quickly become our favorite for this year it is this tomato soup.  My entire family LOVES it.  I make it at least once a week.  

We have named this Isabella's Tomato Soup because she is the one that request it the most.  Last week I taught her how to make it as part of our Friday Cooking Class.  Isabella is becoming quite the culinary student.  I have enjoyed teaching her about the basics of cooking, the health benefits of cooking from scratch, and the time together in the kitchen.

This recipe is dairy free and I have made it with all types of dairy free milk: rice, almond, soy and coconut milk.  We really like the coconut milk the best.  I use the full fat and the soup is very creamy and dreamy.

We use a combination of fresh and canned tomatoes.  I think the texture and flavor from using the two benefits from having a variety of tomatoes.  

It is quick!  We whip this soup up in about 20 minutes.  I try to let it simmer for a few minutes but I usually have a handful of people asking me, "is it ready yet?" every few minutes.  The soup is great the next day too.

Tomato Soup #dairyfree #vegan

Makes 4 servings

1/4 cup red onion, diced small

1 tablespoon Italian Parsley, finely minced

2 teaspoons oil of your choice, to sauté onion

2 tablespoons flour

2 cans Organic Diced Tomatoes

2 cans Organic Coconut Milk

1 teaspoon garlic powder or garlic paste

salt and pepper to taste

 1.  Heat a small pot with oil.  Add onion and cook for 3 minutes.  Add garlic and parsley, salt and pepper.  Cook over heat for 1 minute.

2.  Add tomatoes and coconut milk.  Do not drain juice from tomatoes.

3.  Stir together.  Using a hand held blender stick, puree soup until smooth. See picture below.  It will be light pink and as it cooks, the color will change to a beautiful orange red.  If you don't have this, then add to a blender and puree and return to pot.

4.  Heat soup until thick.  I don't usually boil this soup.  Once the soup is thick, I turn the heat down and let it simmer for 15 minutes.  Taste and season according to your family's needs.

5.  We serve this with homemade croutons.  Store any leftovers in the refrigerator.

Portabella Mushroom Casserole

In my neck of the woods it is casserole season.  Living at the beach in Oregon brings a cooler climate, especially in the mornings and evenings, that makes each day seem like the perfect blend of summer and fall.

Portabella Mushrooms are a family favorite because they are meaty in texture and have a mild earthy flavor.   My kids like mushrooms and this is a fun variety to buy at the store because they come in different sizes.  I usually buy the large ones in a 4 pack.  The mushrooms can be grilled (love the flavor when grilled), diced up for casseroles or used in stir frys.  These are just a few ways I incorporate them into our menu.

This casserole was a combination of a few ingredients that I had in my refrigerator.  I have a tendency to buy the mushrooms and then forget to use them.  I could tell I was nearing the end of their "fresh" cycle.  I recently switched to turkey sausage and find that these two ingredients pair well together.

On a scale of 1 to 10 this is an easy dish to prepare.  The kids love it and the leftovers leave you wanting more.

ENJOY!

Portabella Mushroom Casserole
4 servings

4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)

1.  Preheat the oven to 350 degrees.  Oil a casserole dish.  Add the 4 portabella mushrooms and prebake them for 15 minutes.

2.  Saute red onion and zucchini in olive oil until tender.  Add turkey and cook until done.

3.  Combine the parmesan cheese and mozzarella cheese together.

4.  Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese,  marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish.  If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.

5.  Bake until bubbly--25-30 minutes for most ovens.

Recipe by Sherron Watson

Pesto Mint Lamb Kabobs

This past summer we decided to eat less pork and beef.  The main reason is that we found that when we cut these two things out of our diets we felt better overall.  Pork especially had an impact for most members of our family.  I can't describe it exactly other than to say we felt blah after consuming bacon, pork chops or roast. Our kids still eat ham for sandwiches but I believe taking the dinner portions out of their diets has helped them digest the bit of pork they eat for lunch.  I have had the same reaction to beef.  I just feel better without too much of it in my diet. 

 In fact all meat makes me feel and react with a bright red nose, cheeks and chin.  I get small blisters around my face too.  I think meat may be a trigger for my GERD and Rosacea.  I have taken meat out of my diet completely for the last month and I feel great.  Honestly it has been easier than I thought because I can see and feel the difference this change has made in my life.  I will still continue to taste my recipes and, on rare occasions, eat a small amount of meat...but...it better taste dang good in order for me to put it into my body.

My family won't, nor should they, give up meat just because it triggers a bad reaction in me.  For this reason I still prepare meals for them that have lamb, chicken or turkey in some of the recipes.   We really like lamb.

I make a lot of pesto in the summer and sometimes I am down to the very tail end of the jar.  I decided to use it as a marinade with these lamb kabobs.  I know that lamb and mint go really well together.  I buy little bundles of mint but never manage to use the whole bunch.  This time I did because I added the rest to the pesto.

To bring out the flavor of the mint I also served the kabobs with mint jelly.  You can make this or buy it from most grocery stores.

Kabobs just scream summer to me.  Cooking on the grill on our back porch or at the park adds so much flavor to meat.  I love grilling.  I used metal kabobs but you can use the bamboo ones too, just soak them for 30 minutes so they don't catch on fire.

Enjoy!

Pesto Mint Lamb Kabobs

2 pounds leg of lamb roast cut into cubes
1/2 cup pesto (homemade or store bought)
handful of mint leaves, washed and minced
olive oil to brush on grill

1.  Preheat grill or prepare coals.  I like mine hot so the kabobs take less time to cook.

2. Add the cubed lamb to a large bowl and add the pesto and minced mint leaves. If the marinade seems dry then add some olive oil.

3.  Thread the meat on the kabobs and grill.  Lamb does not need to be well done. In fact, we like ours to be pink on the inside.  The kabobs don't take long to grill.

If using metal skewers please be careful because they can get very hot on the grill.  Use a mitt to help rotate them or tongs.

Written by Sherron Watson