Wasabi Cucumber Salad

Our favorite Sushi restaurant in Annapolis is not downtown, but up by the Annapolis Town Center.  Yama Sushi is amazing!  The restaurant is long and narrow with bright orange walls.  The staff are all young and greet you with a smile.

It used to be that we could go in and find a seat without little delay.  It seems each time we go that it is seeing a greater rush of business.  I am happy for them.

This wasabi salad is something I came home and made after visiting them one night last month.  I love the flavor of wasabi and vinegar together.  If you enjoy spicy and sweet then these cucumbers will fit the bill.

In my opinion, the longer they marinate the better they become.  The slices will loose some of the bite and crispiness that the first few days have to offer, but throwing a spoonful of them onto a salad or over an avocado---is wonderful--no matter how crispy or not, they are.

Recipe: Wasabi Cucumbers

1 English Cucumber, peeled, halved and sliced
1 1/2 teaspoon of wasabi powder
2 Tablespoons of red wine vinegar
2 teaspoons of sugar
1 teaspoon of sesame oil
dash of salt
2 green onions, sliced
1 tablespoon of toasted sesame seeds

In a container, add all of the above ingredients.  Cover and let marinate for a minimum of 4 hours.  I think they are best after 24 hours.  They will last a good month in your fridge.

This recipe has a lot to do with taste.  I have used the Japanese rice wine but find it not sweet enough and this is why I like to use the red wine vinegar---but please try your favorite wine vinegar.

Wasabi powder is strong---start with the recommended amount and if you want it stronger, please add more.

Sugar is the sweetener and again--is a starting point for the recipe--if you need the cucumbers sweeter, then add more sugar.

The key to this recipe is finding YOUR favorite balance of sweet, sour and spicy.

I hope you enjoy the recipe!

Written by Sherron Watson

Winter Salad with Poppyseed Salad Dressing

Pomegranates have been a favorite of mine for years.  I remember eating them as a kid and spending hours picking out each and every seed.  Pulling back the white membrane very gently so that I would not damage a single kernel.

Once they were all picked I would sit with my bowl and gently scoop a handful into my mouth.  This was the best part.  The snapping and popping of each seed as I bit down.  The juice pooling in my mouth was full of body and rich flavor.  

I don't recall if my Mom ever used them in anything we ate other than to eat them on their own. 

Years ago I was given this recipe at a function and it called for pomegranates.  

I don't buy them like I used to.  My kids can take or leave them.  I always asked for them when I went shopping with my Mom but my kids don't care much if they have one or not.

Looking through my old recipes I found this and decided to make it for our lunch.  I had forgotten how much I enjoyed poppyseed salad dressing and when combined with the fruit and lettuce greens my tummy was a happy camper.

Recipe:  Winter Salad with Poppyseed Salad Dressing

Head of Romaine Lettuce
1 cup of diced apple
1 cup of diced pear
1/2 cup of sliced almond slivers
1 cup of grated swiss cheese
seeds from one pomegranate
Poppyseed Salad Dressing (Recipe below)

Toss salad together.

Add salad dressing.

Serve.

NOTE:  I used a bit of lemon juice in water to keep the apple and pear from turning brown before I tossed them into the salad.  I have also used Sprite.

Recipe: Poppy Seed Salad Dressing

1/2 cup light olive oil
1/4 cup of sugar
1/3 cup of lemon juice
1 teaspoon Dijon Mustard
1 tablespoon poppy seeds

Combine above ingredients in a container with a lid.  Shake until blended.  Serve over salad.

Good for 2 weeks stored in refrigerator.

  

Cantaloupe Salad

I know that Fall is upon us in part of the US, but there are others that are just starting to feel the first rays of sunshine or reaching a temperature that is still warm and hot but finally bearable.  Florida and Arizona come to mind for the later part of that sentence.

I for one will not complain that our temperatures are finally in the 70's and far away from the 90's of the last few months.

What I love about this salad is the combination of sweet from the cantaloupe and savory from the tomato and green onion.  This salad is delicious on its own with a bit of salt and pepper or I enjoy adding a bit of olive oil and a flavored vinaigrette.

The oil and vinaigrette stores are showing up all across the US.  If you are like me, I get a bit overwhelmed walking up to the oil aisle of my favorite grocery store.  There they are in their beautiful bottles, fancy labels and price points.

Where to begin?  Does it matter that one is $5.99 and the other is $25.99?

Samples are galore as you enter the oil and vinaigrette locations.  They are eager for you to try and taste their product, in some cases drink it.  LOL  I always feel so guilty taking more than I will use yet they fill it right up.

My favorite flavor is peach.  It has the fresh flavor of a peach that I miss this time of year. It is a gentle reminder of the summer that has past and the summer to come.  This is the flavor that I add to my cantaloupe salad.

I usually buy the Italian Herb Olive Oil.  It pairs well with most things that I prepare.  I am looking forward to returning and purchasing the garlic infused, now that sounds dynamic to me.

Enjoy this simple salad.

Recipe:  Cantaloupe Salad

1/2 cantaloupe, cubed
1 tomato, diced medium
1/4 cup of diced green onions
1/2 cup of cubed mozzarella cheese
salt to taste
2 tablespoons of olive oil
2 tablespoons of peach vinaigrette (optional)  OR use your favorite flavor

Combine all ingredients, toss and serve.  Refrigerate any leftovers.

Tuna Pasta Salad

We eat a lot of food in my family.  Especially in the summer.  My teenagers are growing and are always hungry, the 4 yo thinks she needs to eat when they do and my hubby and I both work from home.  That is five months, 3 meals a day, 7 days a week.  Like I said, we eat a lot of food.

It's tough at times trying to find things to stock the refrigerator that is new and not a sandwich.  Although my kids love their ham sandwiches, variety is the key to enjoying and having a well-rounded love of food. With this in mind, I try to keep pasta salad stocked at all times.  We love pasta and by changing the dressing and ingredients, your possibilities are endless.

This tuna pasta salad is one of our favorites.  In fact, I grew up eating this type of salad.  It reminds me of my time in high school, returning late from a football game and grabbing a big bowl of this salad.  I love how food, like a smell, can take you back 20+ years to one night or a time of your life. ENJOY!

Tuna Pasta Salad


1 Box of  elbow pasta, prepared according to instructions on box
2 cans of tuna, drained
1/2 cup of diced celery
1 cup of diced sweet pickles
1 cup of diced red onion
1/2 cup of cubed cheese ( I used Jack, but you can use cheddar too)
1/2 cup of mayonnaise
salt/pepper to taste
2 tsp. of mustard (optional)

Cook pasta according to directions on the box.  Drain and add to a large bowl.  Add the remaining ingredients.  Mix well, taste and adjust seasonings (salt and pepper).  Refrigerate until you are ready to serve.

Written by Sherron Watson

Green Pea Salad

I have been craving this salad for two weeks.  I kept forgetting to buy the frozen peas until Saturday.  I sent the hubster to the store and he came home with the PEAS!  Yeah!

I have several family members that have to go back for seconds on this salad, I have to admit, I am one of those family members.

I use Boars Head Jack cheese and Velvetta.  I like the two cheese's in the recipe because one adds a sharp taste and the other is smooth and soft on your tongue.  I use Lawry's season salt that has no MSG.  I am very sensitive to this flavoring and they do make it now with no MSG.

This is a favorite at BBQs or Sunday dinner.  I like to make it in the morning to give the seasoning and flavors a chance to BLOOM. It can be made right before too.  ENJOY

Green Pea Salad  


1 bag of frozen peas,  3-4 cups of peas

½ cup of diced Celery

½ cup of diced Onion

½ cup Jack or Cheddar Cheese, cubed

½ cup Velveeta cheese, cubed

2 Hard-boiled eggs, diced

Lawry's salt to taste

½ cup Mayo

Mix and refrigerate for an hour. Serve.  I like to add extra celery and onion. You can adjust the ingredients to what your family likes.  Add more or less to make it your own.

Written by Sherron Watson

Jalapeno Bacon and Potato Salad

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During the summer we get invited to several BBQs where the same people are oftentimes invited.  We are asked to bring something and so we do.  The trick is keeping it interesting and not always serving the same thing.  We have our favorite standbys like fruit salad, watermelon, chips or guacamole.

I have to say that THIS is the one dish that I get ASKED to bring to BBQ's the most.  My question is, do they want me or my salad?..LOL  Just kidding friends, I know you want me and my family. But, yes this salad is a show stopper and really, really good.  I like that you can make it as hot as you think your friends can stand it.  We like it hot!

Jalapeno Bacon Potato Salad

This recipe will make enough to serve 6-8 people.  Adjust according to how large of a crowd you will be serving.

8-10 potatoes.  I use a variety of types.  Red, Russet and Golden.  I leave the skins on too.  I like the color.
1 medium red onion, diced
1 cup of Sweet Pickles, diced
1 pound of bacon, cooked crispy and sliced into small pieces
jalapeno's to taste
salt and pepper to taste
1 cup of mayonnaise

In a large pot, add diced potatoes. Cover with water until potatoes are barely covered.  Cook until tender.  The time will vary depending on the size you dice your potatoes.  It usually takes me about 25 minutes.

While potatoes are cooking, dice onion and pickles.  Cook bacon.  We like our bacon crispy.

Jalapeno warning:  Be careful when mincing the jalapeno that you do NOT touch your eyes.  Using gloves can be helpful in this step.  I use jalapenos in the jar, but you can use fresh ones.  The seeds are what make it fiery hot.  You decide how HOT you want this to be.

Once everything is diced, cooked and prepared...add it all to one big bowl and stir.  Salt and pepper to taste.

Written by Sherron Watson

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