Category Archives: Side Dish

Pineapple Jicama Salad with Cilantro Vinaigrette

Pineapple Jicama Salad

This salad is sweet, tangy and delicious. I originally read a similar recipe in a magazine while sitting in the waiting room at my dentist’s office. I was intrigued because I love love pineapple, but it had cucumber in it, which I absolutely abhor! Cumber is one of the four foods in the world that turn me into a picky eater toddler throwing a tantrum at the dinner table. I will not eat them. I do not like them touching my food and I will sit and pout if they are near my plate (bananas, celery and eggplant would be the others). I have been using a lot of jicama this summer and thought that it would make a great substitute for cucumber. It has the same kind of crunchy texture.

I served this salad with a side of chips for a super chunky chips and salsa kind of thing. You could also serve it over a bed of mixed greens or it would also go great with some grilled shrimp or tequila lime chicken as well.

Pineapple Jicama Salad

Pineapple Jicama Salad with Cilantro Vinaigrette (gluten free)

Ingredients

    For the Vinaigrette:
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons rice vinegar
  • 1 bunch fresh cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2-4 Tablespoons olive oil (I used 3)
  • For the salad:
  • 1/2 fresh pineapple, peeled, cored, and cut into chunks
  • 1 small jicama, peeled and diced into cubes
  • 1 small red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted and diced

Instructions

    For the Vinaigrette:
  1. Combine all the ingredients in a bowl and whisk together until well blended. Set aside. (Vinaigrette can be made ahead of time and will keep in the fridge for about 1 week.)
  2. For the salad:
  3. Combine all ingredients, except the avocado, in a bowl and mix together. Add desired amount of vinaigrette and toss to coat. Salad can now be kept in fridge for up to 4 hours or served immediately.
  4. Right before serving add avocado and gently toss to to coat avocado with dressing, but be sure not to mush it too much.
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Halloumi, Snap Pea & Tomato Quinoa Salad

Halloumi, Snap Pea, Tomato & Quinoa Salad I’ve been on a bit of a halloumi kick lately. Normally I would feel bad about sharing recipes with ‘exotic’ ingredients in them, like halloumi, but now that Trader Joe’s now sells this amazing cheese, I would hardly count it as exotic anymore. This salad is not only quick and easy to make, it is delicious too. The snap peas and tomatoes around here are absolutely delicious at the moment. Their sweetness combined with the salty halloumi help makes every bite delicious. The dressing is light and flavorful. It really adds to the salad and helps all the delicious flavors come together. Halloumi, Snap Pea, Tomato & Quinoa Salad

 

Halloumi, Snap Pea & Tomato Quinoa Salad

Ingredients

    For the Dressing:
  • 4 Tablespoons plain Greek yogurt
  • 2 Tablespoons lemon juice
  • 1/2 Tablespoon fresh parsley, minced
  • 1/2 Tablespoon fresh basil, minced
  • 1/2 Tablespoon fresh chives, minced
  • For the Salad:
  • 2 teaspoons olive oil
  • 1 pack Halloumi, cut into slices
  • 1/2 pound cherry tomatoes
  • 4 ounces snap peas, cut into pieces
  • 12 ounces mixed spring greens
  • 2 cups cooked quinoa

Instructions

    For the Dressing:
  1. Combine all ingredients in a small bowl. Mix to combine and set aside.
  2. For the Salad:
  3. In a large pan heat the olive oil over medium-high heat. When oil is hot, add halloumi and cooked until golden brown, about 2-3 minutes. Flip and repeat on the other side. Place cooked halloumi on paper towels to drain excess oil.
  4. In a large bowl, combine greens, snap peas and tomatoes and about half the dressing. Toss to mix all the ingredients.
  5. Divide between 4 serving bowls. Top with about 1/2 cup of the cooked quinoa and 2-3 slices of the halloumi and serve.
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Delica’s Wasabi Potato Salad

Delica's Wasabi Potato Salad

So, I briefly mentioned yesterday, I am moving to the other side of the country in 27 oh, so short days. I’ve been hell bent on getting in as many of my favorite summer things, California things, and summery California as possible. I have lists of food, shops, cities, friends, beaches, parks, drinks and many more random things.

A couple of weekends ago I got to cross a whole bunch of things off my list with a trip up to San Francisco. There were friends and food and shopping and pugs and crafts and it was glorious. Apart from the fact that many of my best friends live in San Francisco now, it’s always been one of my favorite cities. There is so much to do and see and, most importantly, eat! This salad is inspired by one I had at Delica many, many trips ago. Delica is a great Japanese deli and sushi bar in the Ferry Building. And while a Japanese deli might seem like the last place you would find an amazing potato salad, trust me they definitely know what they are doing.

I will admit, I have met very few potatoes I haven’t liked (I am 100% Irish, it’s pure genetics), but potato salads wade into a tricky gray area. A great potato salad is a thing of delicious beauty, but it is so, so easy for a potato salad to go horribly wrong very easily. Delica’s potato salad is so different than any other potato salad. First, the wasabi! I love wasabi and even though I have added I have used horseradish in potato salads before, I never thought of using wasabi. It’s a great flavorful addition. I might be strange in the fact that I always mix my summer barbecue side salads together. That potato salad and green salad will soon become one on my plate, so I absolutely love that Delica’s potato salad already has romaine lettuce and snap peas and other traditional green salad staples in the potato salad itself. If you are looking for a totally different and delicious potato salad recipe, I suggest you start here!

Delica’s Wasabi Garlic Potato Salad

Ingredients

  • 1 pound Yukon gold or yellow potatoes
  • 1/2 cup plain Greek yogurt (you can use mayo or sour cream as well or a combo)
  • 2+ cloves garlic, minced
  • 2 teaspoons wasabi paste (or more if you like it with a kick!)
  • 1 teaspoon kosher salt
  • 1 cup edamame beans, fresh or thawed
  • 1 handful snap peas, trimmed and halved
  • 2 romaine hearts, chopped

Instructions

  1. Wash and peel potatoes. Cut into 1" cubes.
  2. Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 10-15 minutes). Don't overcook! Drain potatoes and let cool.
  3. Meanwhile, whisk together the yogurt, garlic, wasabi paste, and salt.
  4. Toss with edamame, snap peas, and romaine hearts with the yogurt. Fold in the potatoes and gently stir until combined.
  5. Cover and chill before serving.
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Slow Roasted Tomatoes with Goat Cheese & Gluten Free Focaccia

Oven Roasted Tomatoes with Goat Cheese & Gluten Free FocacciaSummer seems to be flying by and I feel like the end of it, is unfortunately in sight. This week I want to share recipes that feature some of my favorite summer produce so everyone can get as much tasty enjoyment out of the month or so we have left.

Oven roasted tomatoes became one of my favorite things this summer and if I can keep some around long enough (most are consumed via fork straight from pan), this is one of my favorite ways to eat them. I know turning on the oven in the middle of summer is something only crazy person would do, but just trust me, it’s worth it. Plus, you are turning on the oven so low, you won’t be able to notice any big temperature change. I promise!

I cannot even begin to describe how incredibly delicious these tomatoes are. I used cherry tomatoes in this particular instance, but I’ve used just about every tomato imaginable and they are all just as amazing. I served these with softened goat cheese and gluten-free focaccia, but the possibilities are endless. I’ve used them on salads, in a caprese salad, the top of soups, crackers and, as I already mentioned, my favorite method with a fork straight from the pan.

One minor note, if you are using larger tomatoes: cut the tomatoes in half first, remove the stem (if desired) and place them cut side down on the pan when you go to roast them.

Oven Roasted Tomatoes with Goat Cheese & Gluten Free Focaccia

Ingredients

  • around 1-1.5 pounds cherry tomatoes
  • 2 Tablespoons olive oil
  • 8-10 sprigs fresh thyme
  • 4-5 sprigs fresh rosemary
  • 4-8 cloves garlic, very thinly sliced
  • Kosher salt and freshly cracked pepper
  • For Serving:
  • softened goat cheese (or Boursin)
  • gluten free focaccia (I made my own from a Chebe mix)

Instructions

  1. Heat oven to 225F.
  2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
  3. Toss the tomatoes with the oil and seasonings in the dish.
  4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
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Fiesta Bean Salad

Fiesta Bean Salad

It’s that time of year again… Fiesta! I haven’t blogged for a couple months, but I’m now in my final stretch living in California (for a while at least), so I figure I might as well enjoy and share as much of the Golden State as I can! Fiesta is a truly unique Santa Barbara tradition. Officially 90 years strong as of this Wednesday. It’s a unique blend of culture, history, food, music, dance and booze. Basically the world’s best combination in my opinion. This week I’m going to share some of my favorite, both new and old, Mexican inspired recipes.

Fiesta Bean Salad

I love this salad! It’s fast and easy. Light and fresh. And it makes a perfect alternative side dish to a Mexican meal instead of traditional black or pinto bean dishes. I had originally planned on serving this as a side dish with tequila lime chicken, but I was so hungry for lunch that I decided to skip the rest of the meal and just dig in. Excellent decision. If you wanted to add some more bulk to the salad, some chopped romaine would be great. If I had some cilantro on hand (my plants have refused to last longer than 5 days this summer!) or corn kernels (I can’t eat whole corn, but if you can), I know both would have made the best addition .

Fiesta Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

about 5 cups

Adapted from Skinnytaste.

Ingredients

  • 2+ cloves garlic, minced
  • 3 limes, juiced
  • 1 Tablespoon extra virgin olive
  • 1 teaspoon cumin
  • pinch crushed red pepper flakes
  • 1/2 teaspoon salt
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce canned chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 medium avocado, diced
  • 1/2 jicama, cut into thin matchsticks
  • 2 ounces queso fresco (or feta), crumbled

Instructions

  1. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
  2. Add the black beans, chickpeas, tomato, onion and jicama. When ready to eat, gently mix in avocado, sprinkle with queso fresco and serve right away.
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Gluten Free Drunken Shrimp with Veggie Fried Rice

Drunken Shrimp with Veggie Fried RIce

Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.

The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.

Veggie Fried Rice

 

Drunken Shrimp with Veggie Fried Rice

Shrimp adapted from this recipe from Chow.

Ingredients

    For the Rice:
  • 2 Tablespoons sesame oil
  • 1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 cup frozen peas, defrosted
  • 10 green beans or snap peas, chopped
  • 2 cups cooked brown rice
  • 2-3 Tablespoons gluten-free Tamari
  • 1 Tablespoon rice vinegar
  • 3 green onions, finely sliced
  • 1/2 teaspoon toasted sesames
  • For the Shrimp:
  • 3 Tablespoons low-sodium gluten-free Tamari sauce
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, stemmed (seeded if you don't like spice) and thinly sliced
  • 2 Tablespoons cilantro, finely chopped
  • 1 lime, juiced
  • 1 Tablespoon olive oil
  • 12 jumbo shrimp, peeled and deveined
  • 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
  • 1/4 cup vodka

Instructions

    For the Rice:
  1. Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
  2. Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
  3. For the Shrimp:
  4. Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
  5. Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
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Smoky Black Bean Dip

Smoky Black Bean Dip Here’s a quick and easy dip that’s perfect for any of your last minute cinco de mayo needs! All you need is a food processor and a few ingredients that are probably already in your pantry. This dip is easy to make and easy to serve, plus there’s not absolutely no cooking involved, which makes it a perfect summertime dip. I recommend serving it with tortilla chips and veggies, but you could use it with nachos or on quesadillas as well.

I felt that three chipotles was the perfect amount for this dip. It gave it a nice smoky, spicy taste, but it wasn’t spicy to the point that you couldn’t eat the dip. You notice the spice, but it’s subtle. I thought the dip was delicious when I made it, but it tasted even the better the next day. If you have the time, I would really recommend trying to stick it in the fridge for a few hours and let the flavors mingle.

Smoky Black Bean Dip

Ingredients

  • 2 (15 ounce) cans black beans, drained & rinsed
  • 5 large garlic cloves, coarsely chopped
  • 1/2 onion, coarsely chopped
  • 1 cup loosely packed fresh cilantro (mainly leaves, a few stems are okay)
  • 2-4 limes, juiced
  • 1/4 cup plain yogurt (I used Greek, you can use sour cream too)
  • 2-4 chipotle chiles in adobo (depending on your heat preference), coarsely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon smoked paprika
  • salt and freshly ground pepper, to taste

Instructions

  1. In a food processor, combine all ingredients except salt & pepper, and process until smooth. Taste for seasoning, add salt & pepper to taste, and if you prefer a thinner dip, continue processing, adding lime juice 1 tablespoon at a time until desired consistency is reached.
  2. Garnish with 2 Tbsp. of chopped cilantro (if desired) before serving.
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Roasted Garlic Guacamole

Roasted Garlic Guacamole

 

 

 

It took me nearly a quarter century to realize that avocados weren’t absolutely vile, disgusting and gross. Up until the time I was about 24, I would act like a three year old anytime an avocado came near my food. If avocado or guacamole touched anything, I refused to eat it. Luckily I have since learned the error of my ways and have grown to love guacamole (I’m still working on plain avocado (it’s totally a texture thing)). This is an ever so slight twist on my favorite guacamole recipe and I have to say it’s pretty amazing.

This guacamole recipe is not for the faint of heart. If you don’t love garlic, you should just skip this one, but if you’re like me and insist on adding inappropriate amounts of garlic to everything, this will be the perfect guacamole for you! Roasting garlic might seem like a bit of a hassle to do, but really it couldn’t be easier! And trust me, it’s definitely worth it. The extra flavor it brings to the guac is out of this world.

Roasted Garlic Guacamole

Ingredients

  • 2 whole garlic bulbs
  • 3 large avocados
  • 2-4 limes
  • 1/2 large red or white onion, diced
  • 3 Tablespoons chopped fresh cilantro
  • 2 roma tomatoes, diced
  • 1 jalapeño, finely diced (include seeds if you want heat!)
  • Kosher salt and freshly ground pepper, to taste (be generous)

Instructions

    To Roast Garlic:
  1. Heat oven to 400. With a sharp knife, chop off top 1/4 to 1/3 of garlic head, so that the bulbs are exposed. Place in small oven safe dish. Drizzle with olive oil and season with salt and pepper. Cover with aluminum foil and roast in a 400 degree oven for 45 minutes.
  2. For the Guacamole:
  3. Cut avocados in half, remove pit and scoop out flesh into large bowl. Squeeze in lime juice. Remove all the garlic cloves from bulbs and add to bowl. Mash together (you can use a wooden spoon, fork, potato masher, etc.).
  4. Add cilantro, onion, tomato, jalapeño, and salt and pepper. Mix together until all the ingredients are well incorporated. Feel free to add more lime juice or salt and pepper to taste.
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