Hot and Cold Salad - Fresh Ideas

Try serving your hot protein and cooked veggies atop a crispy cool salad instead of on a bun or over pasta. The contrast of hot and cold along with the variety of textures makes for a very satisfying supper, as well as cutting down on the carbs. 

 

Preparation

Try serving your hot protein and cooked veggies atop a crispy cool salad instead of on a bun or over pasta. The contrast of hot and cold along with the variety of textures makes for a very satisfying supper, as well as cutting down on the carbs. Here are a couple of suggestions.

• Spice up your pound of ground meat 

Mix all ingredients together before adding to meat:
1/2 t. cumin seeds
1/2 t. paprika
1 large clove of fresh minced garlic
1/8 - 1/4 t. ground coriander
1/8 - 1/4 t. red pepper flakes or garlic chili oil
1/16 - 1/8 t. fennel or anise seeds
1/2 - 1 t. chopped fresh herbs

Form into burgers and grill, broil or pan fry.


• Encrust your pound of cod or salmon* 

Blend together in a food processor:
1.5 cups fresh bread cubes, crusts removed
1 or two cloves garlic
1T. fresh chives or thyme 
2T. horseradish, drained of liquid
1/4 c. Parmigiano Reggiano or Cave Aged Marcoot Cheese

Heat oven-proof fry pan with a layer of olive oil over medium high heat. Preheat oven to 375. Slather fillets with generous layer of Dijon mustard, top with bread crumb mixture, press into fish. Slide skin side down into hot pan, then transfer pan to oven; bake 7-8 minutes to desired doneness. 
*Alaskan Wild Salmon fished by Carbonadale IL resident Tony Wood. That's local to us!

• Sautee your veggies

Heat a tablespoon or two of olive oil or coconut oil in a large skillet over medium-high heat. Add onion or garlic and saute until softened. Add your cleaned, chopped cooking greens. Stir often until wilted. Add a handful of fresh herbs and cook and stir until wilted. Add a dollop of fresh chevre or grate on some melty cheese and sprinkle with a little Del Carmen mojo for a citrusy, garlicky burst of flavor.
 

• Dress your salad

Simple and easy:
- Sprinkle with Ozark Shiitake Soy Sauce for a flavorful, savory salty base with extra oil.
- Date Lady Date Balsamic Vinegar add a bit of sweetness with the tartness of balsamic and no added oil.

Make your own:
Whisk together in a bowl and then toss with your greens just before serving:
1/4 c. balsamic vinegar
2T. olive oil
1t. honey or sugar
dash of garlic powder or small clove of fresh garlic
pinch of anise seeds (crush between thumb and and forefinger as you drop it in)
salt and freshly ground pepper to taste

Plate your salad, top with your protein and maybe a sprinkle of chives, and enjoy!

Tip: Remove the tops from your root vegetables

Woo woo. Take it off baby! When you receive root veggies with the greens attached, it's important to remove the tops from the roots. The greens are edible if they're in good shape--yes, even radish greens--and don't think that just because they are wilted that they are not good. They are just thirsty! Why?...Read more

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