Family Bites

The Most Family-Friendly Salad You Can Make

I think it's safe to say that "family style" is definitely my modus operandi for serving food.  Not just because I write about feeding my family, but because I love the idea of using large platters filled with food for people to help themselves to. I do it with our platter lunches and I find it to be the absolute best way to serve a salad to my family.

If I toss a bunch of veggies and/or fruit into a large bowl, my finicky eater immediately gets his back up and assumes the bowl is full of indigestibles.  However, if I lay the items out in a row on a platter he can easily see that he does in fact like most of what's on offer.

I usually start with a lettuce or mixed green and then add three or four veggies, some berries or dried fruit, maybe some cheese and one or two proteins. The kids need to choose at least three veggies from the platter, which allows them to customize what they eat.  After a lot of years, I've learned that picky eating is mostly about control, and this way of dining has saved me many a dinner time battle.

There is absolutely no recipe for this salad.  Use what you have on hand, what your family likes or what you buy from the market.  Just be sure to keep the dressing on the side.  For reasons I don't quite understand, I'm told that's the most offensive part of the meal, and it never makes its way to either of my boys plates.

 

 

 

Potato Salad with Bacon and Chives

I've been to the farmer's market three times this week.  The nice thing about being home in the summer is that there is a slower pace to each of our days, and loads of free time, which means I can be a little more lackadaisical about my meal planning and how organized I've been with my grocery shopping.  We're fortunate enough to have local markets on Wednesday, Friday and Saturday and I love each of them.  Deciding which one to shop at is like trying to decide which of my kids I like best.  So instead I visit them all.

I can honestly say that the kids don't enjoy the frequent outings as much as I do, so I try to make it up to them by cooking something from the market in a manner that it most appealing to them.  Which is why this potato salad is for my boys.  

It's mayo free and incorporates bacon, a food they would happily designate an entire tier of the food pyramid too, if given the chance.   And not only does it have bacon in it, it also had a little of the bacon fat (I just know my Dad is shuddering right now).  There's also really no recipe to use, but if I had one it would go something like this:

Wash and chop your potatoes, cooking them in salted, boiling water until fork tender. While the potatoes are cooking, fry up a few slices of bacon until it's nice and crispy.  Transfer to a paper towel lined plate and allow to cool.  Drain the potatoes and return them to the pot.  Add 1-2 tablespoons of the bacon fat, a hearty spoonful of grainy Dijon mustard and some salt and pepper.  Stir it all together, bashing the potatoes around a bit.  Crumble the bacon and add it to the potato mixture along with a few tablespoons of chopped chives. Serve immediately.

If you really want to impress your guests, or your kids, serve this in individual drink glasses.  I like cosmo glasses as they're less likely to tip over, but martini glasses would work well to.

 

Simple Corn Salad with Crispy Avocado Croutons

As I type this, Rob is busily packing up the van with our bikes, as we're off to Niagara on the Lake for a bike tour of wine country.  Sadly we'll be rolling right on by the vineyards and their luscious patios, as we have our boys in tow and I'm not sure if they allow wild primates into their facility. 

I've packed a picnic for our outing, and this corn salad has made it's way into my basket.  I didn't add the avocado this time, as it's not the boys favourite, but when Rob and I eat it at home it's a must-have addition to the plate.

The salad can be served cold or room temperature, and I'm sure it would also be nice with some chopped tomato or grilled peaches, once they're in season.

Happy 4th to our American friends...enjoy the day!

 

Simple Corn Salad with Crispy Avocado Croutons

• Corn (approx. 4 cups)
• Red Pepper, diced (approx. 1 whole, with seeds removed)
• Green onion, sliced (2 whole, end trimmed)
• Olive oil
• Lime 
• Chili powder
• Salt and pepper

Place the corn, red pepper and green onion in a large bowl and dress with a drizzle of olive oil, some lime juice, a pinch of chili powder and a sprinkle of salt and pepper.  Toss together and taste, adjusting the seasonings to suite your taste buds.  Serve immediately or refrigerate and serve when desired.

Avocado Croutons

• 1 avocado
• 2/3 cup flour
• 1 egg
• 1 cup panko seasoned with salt, pepper and chili powder

Slice the avocado in half, and remove the pit.  Using a spoon, scoop the avocado flesh from the skin and chop each half into 9-12 pieces.

Place the flour on one plate.  Whisk the egg and place it on a second plate. Combine the panko and seasonings and put them on a third plate.

Heat some olive oil in a pan set over medium-high heat.  Dredge the avocado in flour, then the egg mixture and the panko, completely covering the piece with the breadcrumbs.

Add the crusted avocado pieces to the pan and cook until golden brown on all sides.

Remove from the pan, and place on a paper-towel line plate.

Add to the salad just prior to serving.

 

Salad Week!

Coming up this week on Family Bites is an entire week worth of salad recipes.  And not one of them features lettuce.  

It's my favourite thing to eat in the summer, and ample leftovers means easy, packable lunches for the entire week.

See you here on Monday with what just might become your favourite salad this summer.

 

 

Super Summer Salad

Babble asked their Top 100 Mom Food Bloggers to submit an original recipe and this Thai chicken salad was my contribution to the article.

Comprised of roasted chicken, tender noodles, crunchy peanuts and crisp veggies, this salad is bursting with ingredients that’ll make it a crowd-pleaser for all eaters around the table, picky or not. 

Because it can be eaten hot or room temperature, it's perfect for this time of year.  Pack it up in a large lidded bowl, or individual mason jars, and head out to the park for a picnic dinner.  Leftovers make a wicked lunch, too.

Visit Babble for the recipe, which can be found here.

 

Quinoa Salad with Apples, Walnuts and Aged Cheddar

Of all the items on our meal plan this week, it was this salad that garnered the most interest.  There were requests for recipes via email and in the comments, and I'm happy to oblige.

It's nothing more than a simple pairing of whole grains, crisp apple, toasted walnuts, crunchy celery and aged cheddar.  Then it's lightly enhanced with a maple vinaigrette.

It's a perfect meal on it's own, or paired with some roasted chicken or bruschetta. The quinoa can be made in advance which is a great time saver.  I like to make mine in the morning before work, while I'm putting together breakfast, and then I only have to add in a few things when I get home.  

And for those who are wondering if my kids really eat this, they honestly do.  I wouldn't say it ranks in their top five favourite foods, but they eat it despite Jack's aversion to nuts and Ben's dislike for cheese (unless it's melted of course).  Oh, and they both "can't stand" salad dressing, but the maple one here made the cut this week.

Quinoa Salad with Apples, Walnuts and Aged Cheddar

• 1 cup quinoa
• 2 cups water
• 1 teaspoon kosher salt
• 1 apple, cored and diced (used a crunchy variety)
• 3 celery stalks, trimmed and sliced on a bias
• 1/2 cup chopped walnuts (toasting is optional)
• 2/3 cup aged cheddar cheese, diced
• 1 tablespoon cider vinegar
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• salt and pepper, to taste

Combine the quinoa, water and salt in a small saucepan and bring to a boil.  Cover with a lid and reduce heat to a simmer.  Allow to cook for 15 minutes.  Remove from the stove and fluff with a fork.  Set aside and allow to cool.

In a small bowl whisk together the cider vinegar, maple syrup and Dijon mustard.  Slowly drizzle in the olive oil, while continuously whisking.  Set aside.

If toasting the walnuts, place them in a skillet set over medium high heat and cook for 5-10 minutes or until fragrant.  Shake the pan around a few times to toast all sides.

In a large bowl combine the quinoa, apples, celery, walnuts and cheese.  Drizzle the dressing over top and toss to stir everything together.  Season with salt and pepper and serve.

 

 

Winter Citrus Napoleon

Christmas Eve dinner.  Perhaps my most favourite meal of the holiday season, for it's one that's open to a plethora of possibility.  There is no "right" meal for the evening, and while many of us do partake in a traditional dinner, derived from cultural roots or established by what our parents did when we were children (hello, Chinese delivery), there is also the option of being completely creative and serving whatever tickles one's fancy.

For me, this has been tourtiere for many years.  Pastry-encrusted meat pie slathered with ketchup and served buffet style, with a simple salad or buttered green beans.  I love this meal and look forward to it each December, but this year there was a unanimous cry for "steak" among the menfolk in my home, so it looks like we'll be serving something new come Friday night.  Our plan is to round out the meal with pan-fried shrimp, and serve it alongside this citrus napoleon for Rob and I, and steamed peas for the boys. 

Winter Citrus Napoleon

Serves 2

• 2 cups mixed greens or chopped lettuce (butter or romaine)
• 1 navel orange
• 1 pink grapefruit
• 3 oz. goat cheese, crumbled
• 1 shallot or red onion, finely chopped
• 3 tablespoons olive or canola oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon lime juice
• 1/2 teaspoon salt
• 1 teaspoon dried tarragon

Peel citrus, removing as much pith as possible and slice into wheels.  Set aside.

Combine the oil, vinegar, honey, lime juice, tarragon and salt in a small glass jar and shake well.  Set aside.

Place the greens on the plate, top with a piece of orange, a few crumbles of goat cheese and a wheel of grapefruit.  Repeat using four or five pieces of citrus, forming a "tower".  

Sprinkle the top with shallots and drizzle with the dressing.  Serve immediately.

 

 

Salad of the Week: Wild Rice, Dried Cranberries, Pumpkin Seeds & Pecans

I think of this as a granola-like salad, made with the same tasty things I like to put in my breakfast cereal.  I use leftover wild rice for the grain (4 cups works well) and mix it with 1/2 cup of each of the following: dried cranberries, pecans and pumpkin seeds.  

Pomegranate seeds and pieces of tangerine can be added as well, to make for a more seasonal dish, or it can be eaten just as it is.  I like to dress mine with a honey and orange vinaigrette, but your favourite dressing, whatever is, will work just fine I'm sure.

Are you enjoying any winter salads these days?

Book giveaways resume tomorrow....

 

Salad of the Week: The One the Kids Don't Complain About

 

I have been enjoying this type of salad a lot this summer.  We now refer to eat as the salad-the-kids-won't-complain-about.  We layer ingredients on a platter and insist that a minimum of three vegetables much be selected.  This gives them a buy on at least one veggie, which seems really appealing to them.  I think it has more to do with control then taste, and that's fine right now. 

To round this out to a more complete meal, we serve it up with some crusty bread and stinky, creamy cheese and a simple dinner is had. The ingredients change based on what's available in the fridge or pantry and it's a fantastic way to use up leftovers or those foods that there isn't quite enough of.  You know, one piece of corn, three potatoes or even a leftover piece of chicken.

Salad of the Week: Blueberry, Almond, Feta and Cukes

This week I've eaten this salad more times than I can count, so I thought it might be worth sharing.  It couldn't be easier or more delicious and there is no proper recipe, just use the quantities required to feed you and yours. 

 

I start with romaine, baby spinach or mixed greens and then layer sliced crisp cucumber, LOTS of fresh blueberries, crunchy whole almonds and about 1/4 cup of crumbled feta.  I serve this with a maple balsamic vinaigrette (1 tsp. Dijon, 2 tbsp. balsamic vinegar, 1 tbsp. + 1 tsp. maple syrup, 1/2 cup olive oil, few grinds of black pepper) but any dressing would do.

What salad are you enjoying these days?  Feel free to link to something you've been making in the comments section.