Crab, Avocado, Mango lettuce wraps

So, here we have salad on the go. Meals on wheels, so to speak.

We're taking some wonderfully succulent crab meat (from King crab legs), and mixing it with sweet mango, creamy avocado, a little celery for crunch, a bit of Garlic Chili sauce for heat, a little orange zest and juice for sweet; lime juice for tart. For green, I'm going with Butter lettuce for wraps. If you don't want to make wraps, sub in some spinach or Arugula, or butter lettuce, chopped. For the dressing, We'll make a simple mayo and citrus combo, with a little heat. 

Let's go:

Take about 3 TBLS prepared mayonnaise

Add 1 thinly sliced shallot

Juice and zest of one orange

Spoon in 1 TBLS Chili Garlic sauce

Juice and zest of 1 lime

1 - 2 TBLS Agave Nectar
2 Tbls chopped fresh cilantro

Kosher (or Sea salt) and pepper to taste.

Whisk all the ingredients together in a bowl. Taste. Adjust seasonings to your taste.

Now for the salad:
1 pound diced crab meat ( I had some in the freezer from crab leg night)
1 ripe mango, peeled and diced
1 avocado, pitted, peeled, and diced
2 ribs celery, from the inner part of the stalk, chopped
1/2 red onion, diced very finely
2 green onions, chopped
1 head butter lettuce; leaves whole

Put your crab in a big bowl.

 Add the diced mango.

Toss in the avocado.

You could add the avocado and then the mango if you're feeling a bit rebellious.
Go ahead and add the celery, onion, and green onion. Sprinkle the salad with a good pinch of Kosher or sea salt and some fresh ground pepper.

To finish it off, spoon some of the dressing over the salad. It doesn't need much, as the ingredients themselves are pretty flavorful. Taste and adjust seasonings to your liking.

Now, if you're making lettuce wraps, take 1 or 2 Butter lettuce (also called "Bib")
leaves and fill one side with the crab mixture.

Then, just roll it up! Place it seam side down in your container.

Place it seam side down in your container. And there you have salad you can eat with your hands.

Alternative ingredients: Grilled or roasted shrimp or lobster tails can be used instead of crab. No chili garlic sauce? Throw in some crushed red pepper flakes or a squirt of your favorite hot sauce or Sriracha. Make the salad and place in baked won ton wrappers for an easy appetizer. No mayo? Mix the orange and lime juice with olive oil for a simple vinaigrette.  Don't want to make lettuce wraps? Chop up some Arugula, Butter lettuce, spinach or just add a bag of Spring mix.
Bon Appetit!

Ingredients:

Dressing

3 TBLS prepared mayonnaise

 1 thinly sliced shallot

Juice and zest of one orange

Juice and zest of 1 lime

 1 TBLS Chili Garlic sauce

1 - 2 TBLS Agave Nectar

2 Tbls chopped fresh cilantro

Kosher (or Sea salt) and pepper to taste.

Salad

1 pound cooked diced crab meat 

1 ripe mango, peeled and diced

1 avocado, pitted, peeled, and diced

2 ribs celery, from the inner part of the stalk, chopped

1/2 red onion, diced very finely

2 green onions, chopped

1 head butter lettuce; leaves whole

Method:

Dressing: Whisk all ingredients together in a bowl.

Salad: Combine all ingredients in a bowl. Pour just enough dressing over to lightly coat. Stir gently.

Place 2 Tbls salad on each lettuce leaf. Roll up.

Insalata Caprese

Insalata Caprese

Here's another super easy summer salad that doesn't have a lot of ingredients, but has lots of great flavor. And, since it's summertime,  and we finally have wonderful, fresh tomatoes straight from the Farmer's market, now's the time to make this salad.

Traditionally, Insalata Caprese has only tomatoes, Mozzarella cheese, fresh basil, and olive oil. I kick it up a bit with the addition of fresh greens and an easy Balsamic vinaigrette. First of all, I think it looks pretty with the extra green addition. Secondly, I don't think a handful of basil counts towards my daily vegetable intake recommended by the U.S. F. D. A. (But, hey, Ketchup counted for a veg serving in the 80's, right?)

What you need: The best ingredients you can find! These are lovely heirloom tomatoes, sweet basil and spicy basil from my herb garden, fresh Mozzarella cheese, ( this probably wasn't the best quality cheese, but it was BOGO, and that makes it good in my book).

Let's start with the base. Lay down some really fresh Spring mix. Give it a little sprinkle of Kosher salt and fresh ground pepper.

Slice up the tomatoes. I like half rounds, but you can do whatever floats your boat. Lay them out in an orderly fashion. Yes. Orderly. It looks neat and pretty that way. Now tuck one whole basil leaf in front of each tomato slice.

And tuck one Mozzarella slice in front of each basil slice.

Sprinkle with a bit more Kosher (or sea) salt and fresh ground pepper.

To give your salad an added bit of color and flavor, chiffonnade some basil, and sprinkle it over the top. (Fancy term for rolling up a stack of basil leaves like a cigar and slicing thinly).

O.K. Let's make a simple Balsamic Vinaigrette.

Start by finely mincing up a shallot or two and a clove of garlic.

Add about 1 tsp Dijon mustard.

Shake in about 3 Tbls good Balsamic vinegar.

Add about 1/4 cup good Extra Virgin Olive oil. Whisk it up, or do what my SIL does and shake it up in a jar with a lid on.

Add a pinch of Kosher salt and some fresh ground pepper and sprinkle in a pinch of fresh chopped herbs Basil, parsley, and thyme all would work well. Taste the dressing. Adjust it to your taste. If you like a touch of sweetness, add a Tbls Agave Nectar or honey. More  acidic? Add more Balsamic. Too much acid for you? Add a little more olive oil.

Spoon  over your salad and serve immediately. Only dress what will be eaten immediately, as leftover salad will be one soggy inedible mess.

Bon Appetit! 

Ingredients:

1 lb mixed salad greens

2-3 Garden tomatoes, sliced

6 oz fresh Mozzarella cheese, sliced

1 bunch fresh basil leaves, whole

6 basil leaves in chiffonnade

Kosher salt and fresh ground pepper

Dressing:

2 shallots, minced

2 cloves garlic, minced

1 tsp Dijon mustard

3 Tbls Balsamic vinegar

1/4 cup Extra Virgin olive oil

2 tsp fresh chopped herbs, such as basil, thyme, or flat leaf parsley

Kosher salt and pepper

Method:

1. Lay salad greens on a platter. Sprinkle with salt and pepper.
2. Slice tomatoes into half moon shapes, and place one whole basil leaf in front of each tomato slice.
3. Slice Mozzarella into half moon shapes, about the same size as tomato slices. Place one slice cheese in font of each basil leaf.
4. Sprinkle tomatoes with salt and pepper.
5. Roll 6 stacked basil leaves into a bundle and slice thinly. Sprinkle over salad.
6. Whisk dressing ingredients together and spoon over salad.

Grilled corn salad

Grilled Corn and Tomato Salad

I LOVE summer. I love the sweet fresh corn and tomatoes that show up in the market in June, and keep on until October. As I'm tending to my little herb garden on the patio, praying for the deer to steer clear, for the caterpillars to only eat some of the parsley and cilantro, I'm thinking about how to best use this beautiful summer produce. Today I decided to grill some sweet corn, char some red sweet peppers, Pasilla peppers, lemon and limes. I tossed it all together with a fresh tasting cilantro lime dressing for a bright, fresh, filling summer salad.

Here's what we need to throw this together: (Feel free to sub anything with ingredients you like).

6 ears sweet corn, shucked and silk off, grilled 
2 handful's fresh or frozen, (thawed) corn.

2 sweet red peppers, charred
1 sweet red pepper, raw, seeded and diced.

2 Pasilla peppers, charred

1 pound cherry or grape tomatoes, halved

1 Jalapeno pepper, seeded and minced fine

1 small Jicama, peeled and diced

1 avocado, diced

1-2 can black beans, drained and rinsed

1 bunch fresh cilantro, finely chopped

Cumin

Salt

Pepper

Let's grill the corn. Shuck and remove all silk. Brush with vegetable oil. Sprinkle with salt, pepper, and some Cumin. Oil the hot grill with a vegetable oil soaked paper towel. Lay the corn right on the grates. Turn corn 1/4 turn every few minutes until there are grill marks all over. Don't overcook it, or the corn will turn to mush. Not bueno.

At the same time, let's burn the crap out of the peppers. Put the red and pasilla peppers directly on the grill or on a grill pan. Turn 1/4 turn when the down side is black and charred, like so.

Turn 1/4 turn when the down side is black and charred, like so.

When the entire pepper(s) is almost totally black, remove from the grill onto a cutting board, into a bowl, whatever... Just cover it up so these babies can steam. It will help get the peel off.

I put mine on a cutting board and covered it up with a big bowl.

Now, take a damp paper towel and gently massage off the peels. Remove the stem and seeds, and dice. Throw the diced peppers into your salad bowl.

Add the drained and rinsed black beans.

Add the peeled and diced Jicama and halved cherry tomatoes.
Add the diced avocado.
If you like raw red onion, about 1/4 cup thinly sliced or diced sweet red onion can be added.
A few green onions, sliced on the bias, are good in this, as well.
Add some chopped cilantro, to your liking.

Cut the corn off the cob. Tip: Place one end of the corn in the center of a Bundt pan, and slice the corn right off into the pan. (This photo is not mine. It is from another blog: www.ourbestbites.blogspot.com)

Put the corn in the bowl with the other fresh veg.
Add the minced Jalapeno pepper. If you don't like much heat, use 1/2, or a quarter. Taste the salad! Season it as you like it.
Season with salt, pepper, and cumin, to your taste.
O.K. Let's make this super simple citrus vinaigrette. Take 1 lemon and either 2 small limes or 1 large one. Zest lemon and lime(s) into the dressing bowl. Cut in half and place on the hot grill until brown and bubbly. Man, do these look good!

Squeeze lemon and lime juice into the dressing bowl.
Add about 1 Tbls Agave Nectar,  or honey, (or heck, even white sugar, if it's all you have), into the bowl.
Add about 1/4 - 1/3 cup Extra virgin Olive Oil to the ingredients in the bowl. Whisk until incorporated.

Season up with salt, pepper, and cilantro. Taste! Re-season to your liking. Want more heat? Add some jalapeno's or crushed red pepper, or cayenne pepper. More sweet? Add more Agave nectar. More tart? Add more lime juice. (Stay away from the stuff in the plastic container, if you can) Fresh is always better).
Pour some of the the dressing over the salad. Toss. Taste. Adjust.
Garnish with cilantro. Serve cold or at room temp.
Add some brown rice or Quinoa for a complete meal.

Bon Appetit!

Ingredients:

6 ears sweet corn, shucked and silk off, grilled 

2 handful's fresh or frozen, (thawed) corn.

2 sweet red peppers, charred, seeded, and diced

1 sweet red pepper, raw, seeded and diced

2 Pasilla peppers, charred, seeded and diced

1 pound cherry or grape tomatoes, halved

1 Jalapeno pepper, seeded and minced fine

1 small Jicama, peeled and diced

1 avocado, diced

1-2 can black beans, drained and rinsed

1 bunch fresh cilantro, finely chopped

Cumin

Salt

Pepper

Dressing:

1 lemon and either 2 small limes or 1 large one, cut in half and grilled until brown, and jiuced

Zest of lemon and lime(s)

1 Tbls Agave Nectar

1/4 - 1/3 cup Extra virgin Olive Oil

Kosher salt

Fresh ground pepper 

2 Tbls chopped cilantro.

Method:

1. Corn: Shuck and remove all silk. Brush with vegetable oil. Sprinkle with salt, pepper, and some Cumin. Oil the hot grill with a vegetable oil soaked paper towel. Lay the corn right on the grates. Turn corn 1/4 turn every few minutes until there are grill marks all over.
2. Remove corn from the cob when cool enough to handle. 
3. Place in a salad bowl.
4. Put the red and pasilla peppers directly on the grill or on a grill pan. Turn 1/4 turn when the down side is black and charred.
5. When the entire pepper(s) is almost totally black, remove from the grill onto a cutting board, into a bowl, cover and steam for 10 minutes.
6. Using a damp paper towel, gently massage off the peels. Remove the stem and seeds, and dice.
7. Place all  ingredients into a bowl. Mix well, but gently please!
8. Mix all vinaigrette in a bowl and whisk.
9. Add dressing to your liking.