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5 Healthy Winter Salads

YumSugar — Fri, 02 Jan 2009 04:00:00 -0800

With Christmas and New Year's behind you, start off the year on the right foot with a focus on wholesome, healthful meals. For a dinner that's both hearty and light, turn to these salads. As a plus, their use of Winter ingredients means you're eating produce at its seasonal (and nutritional) peak. Read on to see what salads will be getting us through the Winter.

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Side Salad: Winter Salad of Endive, Pear, and Walnuts

YumSugar — Sat, 23 Dec 2006 00:04:11 -0800

It's easy to forget about salads when, in the winter, I crave hearty, more filling warm dishes. I'm determined to break this habit and make more salads during the cold months. After all, winter salads are a great way to incorporate fresh, local, in season ingredients into any meal. Salads also are a nice vegetarian option for dinner parties. Nuts, fruits, cheeses, warm vinaigrettes, and lesser used greens make salads a very now, very light side. To make one tonight to go along with your robust main, read more

Winter Salad of Endive, Bosc Pear and Roasted Walnuts
From Whole Foods

Dressing:
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp Chardonnay vinegar
1 tsp honey (optional)
sea salt, to taste
Salad:
8 cups leafy green lettuce leaves, torn
2 Belgian endive, trimmed and thinly sliced
3/4 cup crumbled feta cheese
1 large Bosc pear
1/2 cup roasted walnut pieces
freshly ground black pepper, to taste

Mix dressing ingredients together and set aside.

Place lettuce, endive and feta cheese in a large salad bowl.

Toss with dressing.

Cut the pear into quarters. Remove the core. Cut each quarter into thin slices and lay decoratively on top of salad.

Sprinkle with walnuts.

Just before serving, grind fresh black pepper over the top of the salad.

Serves 6

Substitution: Substitute agave nectar for the honey. Substitute toasted walnut oil for the extra virgin olive oil.

Nutrition Info:
Per Serving (176g-wt.): 230 calories (180 from fat), 19g total fat, 4g saturated fat, 6g protein, 12g total carbohydrate (4g dietary fiber, 6g sugar), 15mg cholesterol, 220mg sodium

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Fast & Easy Dinner: Warm Winter Salad

partysugar — Wed, 03 Dec 2008 06:45:25 -0800

Jam-packed with crisp vegetables and poached chicken, this salad is a healthy, filling meal in itself. The dressing calls for sherry vinegar, but if you don't have it in your pantry simply use white wine vinegar.

To toast the walnuts, cook in a small skillet over medium-low heat until they are fragrant and lightly browned.

Check out the recipe and read more.

Warm Winter Salad
From Eating Well

Ingredients

8 ounces boneless, skinless chicken breast, trimmed of fat
1 tablespoon extra-virgin olive oil
1 pear, sliced
1 small shallot, minced
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 small head radicchio, thinly sliced
1 small fennel bulb, cored and thinly sliced
1 large carrot, cut into matchsticks
1 tablespoon chopped walnuts, toasted
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
6 large butter lettuce leaves
1/4 cup crumbled Gorgonzola or goat cheese

Directions

Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Use 2 forks to shred into bite-size pieces.
Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds.
Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.

Serves 2.

NUTRITION INFORMATION: Per serving: 395 calories; 17 g fat (5 g sat, 7 g mono); 75 mg cholesterol; 32 g carbohydrate; 31 g protein; 8 g fiber; 548 mg sodium; 1,058 mg potassium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (40% dv), Potassium (30% dv), Calcium (20% dv), Folate (19% dv).

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Whet Guests' Appetites With a Spicy, Seasonal Salad

YumSugar — Tue, 24 Nov 2009 15:00:02 -0800

Whenever I have people over for a sit-down holiday dinner, I like to set the tone with a hunger-inducing salad as the first course. For my most recent dinner, I foreshadowed the Fall meal to come with a peppery medley of in-season produce.

This salad, with its salty, spicy, tangy, and sweet components, turned out to be the perfect way to get guests psyched for supper while still leaving plenty of room for the main course.

Toasted on the stove, pepitas, or hulled pumpkin seeds, impart a nutty flavor to the olive oil, which plays a crucial part in the aromatic dressing. Make this your Thanksgiving salad when you keep reading.

Come Party With Me: Girls Winter Weekend - Menu

partysugar — Tue, 03 Feb 2009 09:00:26 -0800

This weekend I've invited my seven very best friends to join me at my vacation house in the Sierra Nevada mountains. We'll watch movies, go wine tasting in Murphys, and indulge in nonstop good eats. Naturally I'm planning the menu. Two of my gal pals are pesceterians (they don't eat meat, but will consume seafood), so the food will be vegetarian-friendly. After the long car ride to the cabin, the girls will be hungry for a hearty, soothing meal. An Italian-style vegetable soup served with olive cheese bread is filling and scrumptious. The following morning we'll eat store-bought bagels and cream cheese before we hit up the local wineries for lunch. Saturday night will be "make your own pizza" night.

Each girl can grab a ball of Trader Joe's pizza dough and choose from a variety of toppings - crumbled sausage, prosciutto, caramelized onions, pesto, kalamata olives, mushrooms, roasted red peppers - to make an individual pie. A simple green salad with Dijon vinaigrette finishes up the menu.

Sunday morning we'll have a leisurely brunch featuring a potato and leek frittata paired with oven-crisped bacon. For these recipes, which are perfect for enjoying with your friends and family on any Winter weekend, read more.

Italian Vegetable Soup
From Better Homes and Gardens

Ingredients

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper.
In a medium bowl, combine vegetable broth and vegetable juice. Pour over vegetable mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.

Serves 6.

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Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine

Ingredients

2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)

Directions

Preheat the oven to 375°.
In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.

Serves 8.

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Come Party With Me: Christmas Dinner - Menu

partysugar — Tue, 18 Dec 2007 09:18:31 -0800

In my opinion, Christmas dinner should be an absolutely delicious, fragrant meal. At my house, we always begin our Christmas with seafood. Oysters on the half shell and crab crostini pair perfectly with bubbly, sparkling wine. At the table, serve a show-stopping pan roasted beef tenderloin with rosemary and garlic as the main course. A decadent potato gnocchi with gorgonzola cream sauce is luxurious along side it. Finally, round the menu out with a winter salad and pomegranate dressing. For these savory and stunning recipes, read more

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

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Crab Crostini
From Rick Tramonto

For crostini:
3 garlic cloves
Pinch of kosher salt
8 tablespoons (1 stick) high-quality salted butter, softened
1 teaspoon fresh lemon juice
Cracked black pepper
Eight 1/4-inch-thick slices baguette
For crab topping:
1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper

Make crostini: on a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
Preheat the oven to 375°F.
Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Serves 4-6.

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Pan-Roasted Beef Tenderloin With Rosemary and Garlic
From Williams Sonoma

1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces

Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Serves 4 to 6.

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Potato Gnocchi With a Gorgonzola Sauce
From Emeril Lagasse

1 pound baking potatoes, washed
Olive oil, for drizzling, plus 1 teaspoon
Salt and freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
3/4 cup heavy cream
1 pound Gorgonzola

Preheat the oven to 400 degrees F.
Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely.
Peel the potatoes, discarding the skin, and place in a bowl.
Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper.
Add the egg and 1/4 cup plus 2 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil.
Add the gnocchi and poach for 5 minutes.
Remove the gnocchi with a slotted spoon and drain.
Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper.
Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter.
Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

Serves 4.

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Winter Salad With Pomegranate Dressing
From Rachael Ray

3 medium shallots, 2 thinly sliced and 1 finely chopped
1/3 cup extra-virgin olive oil
1 cup bottled pomegranate juice, such as Pom Wonderful
Vegetable oil, for frying
1/2 cup all-purpose flour, for dredging
Coarse salt
2 tablespoons white wine vinegar
Freshly ground pepper
12 ounces spicy salad greens, such as arugula, washed and dried
Seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.
In a small saucepan, combine 1 teaspoon of the olive oil with the chopped shallot and cook over medium heat, stirring occasionally, for about 3 minutes, until limp.
Add the juice, increase the heat to medium-high and boil until reduced to 1/4 cup, 10 to 12 minutes. Stir as the liquid becomes syrupy to prevent burning. Remove from the heat and set aside to cool.
Add about 1 inch of vegetable oil to a medium saucepan and place over medium heat. In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of any excess flour. When the oil is hot (it will ripple), add the shallot rings, stirring so they don't stick together.
Fry until crisp and brown, 2 to 4 minutes. Remove with a slotted spoon, drain on paper towels and season with salt.
When the pomegranate sauce is cool, pour it into a medium bowl. Whisk in the vinegar and a few dashes of salt and pepper, then slowly whisk in the remaining olive oil. Snag a salad leaf and dip it into the dressing to taste. Adjust the salt and pepper.
Place the greens in a large bowl and dress lightly (you might not need all of the dressing). Divide the greens among 6 plates and top with the fried shallots and pomegranate seeds.

Serves 6.

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In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Ming's Tips For Hosting - and Enjoying! - Your Own Party

YumSugar — Thu, 24 Sep 2009 09:00:58 -0700

Last week, I caught up with East-West cooking authority Ming Tsai. He hosted an event at Macy's to encourage home cooks to get involved in their Come Together campaign, a fundraising effort that aims to feed 10 million people suffering from hunger. The concept: host a dinner party, but in lieu of accepting gifts, ask guests to make a donation.

Chef Ming is a huge supporter of the idea. "Not every corporation's doing this, especially during these economic times," he says. In addition to dishing on his pantry essentials, he also shared tips on throwing a worry-free dinner party at your place. Want to stress less at your own soirées? Then keep reading.