Cobb-Style Spinach Salad

Here's a salad that becomes the entire meal.  Grilled chicken, crispy bacon and ripe, juicy tomatoes are the featured guests over a bed of spinach greens.  If you have a salad-despising man in your life, perhaps he might cut this one a little slack.  My delectable herb dressing makes this Cobb-style Spinach Salad sing.  This dressing is also terrific to use as dip for a plate of snacking veggies.

While my family was recently away at camp, I enjoyed lunch for one on my front porch one lovely summer day. 

Cobb-Style Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1.  Place in a large bowl or platter, in amounts that correspond with the size of your crowd (or use the following estimations):

• Half a Bag of Spinach (or two huge handfuls)
• 1-2 Cups Romaine, washed and chopped

2.  Arrange in rows on top of the greens:

• 1-2 Cups grilled Chicken Breast, sliced into bite-sized chunks
• 1/2 lb. Bacon, fried, cooled and crumbled up
• 1 or more large Tomatoes, diced
• 2-4 Hard-boiled Eggs, diced
  
• 1 Cup or more Cucumber, diced
• 1 Orange Bell Pepper, diced
  
• Any other desired vegetables, diced

  3.  Drizzle with Herbed Dressing just before serving.

Dressing

Blend together in food processor or blender:

• 1/3 Cup Extra Virgin Olive Oil
• 1/8 Cup White Vinegar
• 4 Tbs. Hellman's Mayonnaise
• 4 Sliced Green Onions, all the way up through the green tops
• 1 Garlic Clove
• 1/2 Tsp. Dill
• 4 Leaves Fresh Basil (or use 1/4 Tsp. dried)
• 1/8 Tsp. dried Oregano
• 1/2 Tsp. Salt
• 1/8 Tsp. freshly ground Pepper               

Not much cooking going on!

Okay, so I've been a little lazy lately.  Last week I took an unscheduled break from blogging to tackle a few timely projects, like painting the bedroom I'm getting ready for future foster kiddos.  Less cooking has been occurring in my kitchen, and the meals I have been making have been repeats...  I need to get my creative drive in gear again so I can keep posting new ideas for you.

Please check back at least once a week during the summer.  There should be something put up at least that often.  Meanwhile, enjoy the sunshine - and pack a picnic supper for your family tonight!

Spinach Salad Caprese

Caprese Salad is a thing of true beauty.  The red tomato contrasts with the milky fresh mozzarella and the particular snappy taste of Basil takes it to another appealing dimension.

I served my Caprese Salad on a bed of tender spinach leaves, garnished with chopped black olives and diced tomato.  The salad was devoured quickly at a birthday party, to my delight.  This salad can stand alone as a main dish, especially for lunch, or accompany your grilled meats this summer.

My recipe is not exact; you will need to use your instincts a little as you prepare the dressing.  Those of you who are natural, soulful cooks are doing this anyway...no one can stop you!  But those of you who are measurement-reliant will need to break out of your comfort zone and cut those apron strings.  It's okay to splash on some vinegar and drizzle an indeterminate amount of olive oil.  This is a safe exercise!  A pinch of salt, a turn or two of the pepper grinder - it's easy.  You cannot mess your salad up by donning an adventurous spirit.

Enjoy!

Spinach Salad Caprese

an original recipe by Kelly Jo Vanderstelt

1.  Place a big handful - or two - of fresh Spinach on a large plate or platter.

2.  Layer around the perimeter of the plate continuously:

• Tomatoes, sliced into wheels about 1/4" thick
• Fresh Mozzarella, sliced about 1/4" thick  (can be found already pre-sliced, check on label)
• A fresh Basil Leaf

3.  When your tomato-mozzarella-basil ring is complete, add the following onto the spinach leaves in the center:

• Black Olives, sliced
• More Tomato, diced
• Chopped Basil Leaves
• Anything else that appeals to you, such as sliced green onions, diced cucumber or zucchini, etc.

4.  Dress it to perfection:

• Splashes of Balsamic Vinegar
• Drizzled Extra Virgin Olive Oil
• Garlic Salt
• Freshly Ground Pepper
• A pinch of dried Oregano

New England Oatmeal

Oatmeal...entirely good for us, yet we often overlook its comforting appeal.  

Take some time this weekend to cook up a batch of cozy goodness for your family! Drizzled with real Maple Syrup and dressed with chopped nuts and craisins, 

this breakfast will be beautiful and delicious.

This recipe comes to us courtesy of my dear friend, Suzanne.  For many years, she has been a gift in my life - a mentor, a mom-figure, and a godly example of Christian living.  Back when we both lived in lower Michigan, Suz shared with me her great love of herbs, which has forever influenced my gardening and my cooking.  My family enjoyed several memorable camping vacations with she and her Hubby.  We both adore Mackinac Island, scrapbooking and preparing meals for our families.  Isn't her granite counter top beautiful?

New England Oatmeal

an original recipe by Suzanne Shepherd

1.  In a medium saucepan, prepare the oatmeal NOT according to package directions, but like this:

• Use 1 Cup of Water for every 1/3 Cup of Old Fashioned Rolled Oats
• A Dollop of Plain Yogurt
• A Pinch of Salt

(If desired, you can actually soak this mixture at room temperature for a few hours, or overnight, for improved digestibility;  however, this is not a necessary step).

2.  Stir in 1 Spoonful of Craisins for each serving of oatmeal

3.  Bring the oatmeal to a boil, then turn down the heat and simmer it slowly for 15 to 20 minutes.  This results in very creamy oatmeal.

4.  Ladle the oatmeal into bowls, then drizzle it with REAL Maple Syrup.  Do not substitute cheap, artificial pancake syrup; instead, it would be better to use Brown Sugar if you do not have real syrup.

5.  Top with:

• Chopped Walnuts
• Additional, uncooked Craisins, for color
  

Couscous Salad

Here's a unique twist on summer fare...a salad that can stand alone for lunch or compliment any grilled meat for supper.  The zippy dressing brings possibly unusual flavor to your palate with its tumeric and curry spices.  FYI - Tumeric is a cancer-fighter, so it's good to include it in your cooking from time to time.  Each bite gives you welcome surprises of sweet or crunchy or salty.  This recipe yields a lot of food, perfect to bring along to a potluck. 

My first taste of this kind of grain salad was prepared by my friend, Lisa, who is a truly great cook.  She shared a few ideas - it's one of those things you throw together easily.  Here is my version:

Couscous Salad

a rendition by Kelly Jo Vanderstelt

1.  Cook 1 Cup Couscous according to directions.  Let cool while you make the rest.

2.  In a large serving bowl, whisk together the dressing:

• 1/3 Cup Olive Oil
• 1/4 Cup Apple Cider Vinegar
• 1 Tsp. Curry Powder
• 1 Tsp. Salt
• 1/2 Tsp. Tumeric or more, to taste
  
• 1/2 Tsp. Pepper
• 1/8 Tsp. Cayenne Pepper

3.  Add the following ingredients:

• 1 Can Chickpeas, drained and rinsed
• 2 Stalks of Celery, diced tiny
• 1 Carrot, shredded or chopped in tiny pieces
• 1/2 Cup. Sliced Almonds
• 1/2 Green Pepper, diced tiny
• 1/2 Cup Currants
• 8 dried Apricots, diced
• 6 Green Onions, sliced right up into the green tops
  
• 2 Radishes, diced tiny

  

4.  Stir in the cooked Couscous and chill before serving.

Turkeylicious Sub

Here's a perfect choice for a weekend picnic.  

And aren't sandwiches superb for a simple supper on a sultry summer night?  

This Turkeylicious Sub makes a big portion, so extra friends are welcome around the table. 

My family and I think I've struck a winning combination of flavors with this one.  Bread and Butter Pickles add sweet crunch, Havarti and Cheddar Cheeses add a touch of creamy sharpness, and House Italian Dressing brings it all together.  You can make it my way, or substitute your own favorite meats, cheeses and dressings. 

 I meant to post this recipe during the holiday weekend, but things were a little crazy around here.  We had planned to go to our camper Sunday night, but ministry stuff came up and Hubby was called away for the evening. It worked out well in the end, because we enjoyed Memorial Day at home with resting, cuddling, watching Spongebob Squarepants, and then getting a big project done.  We picked up a futon bed for my Kiddo - which she LOVES - and her old trundle bed made its way up to the guest room.  Our foster parenting license should be issued soon;  we are hoping to fill that room/bed with the cheerful hooplah of more Kiddos. 

And being at home last night made it easier to prepare a fabulous supper.  We feasted on marinated Flank Steak, grilled to perfection, along with Cheesy Garlic Smashed Potatoes, Deviled Eggs and Strawberry Spinach Salad.  I wish I'd have taken a photo, but forgot.  It was the ideal ending to a relaxing yet productive day!

Turkeylicious Sub

an original recipe by Kelly Jo Vanderstelt

1.  Slice open a large loaf of French Bread lengthwise.  Any bread is fine, but Walmart's Everything Bread puts this sandwich over the top!  If you wish to make this lower carb, use your hand to gently tear the soft insides of the bread away from the crust. 


2.  Generously spread on:

• Hellman's Mayonnaise
• Kraft House Italian Dressing

3.  Layer:

• Thinly sliced Vidalia Onion
• Slices of Havarti Cheese
• Slices of Cheddar Cheese
• 3/4 lb. fresh Deli Tukey, shaved 
• Lots of Bread and Butter Pickles

4.  Fold the top shut, slice it up, and serve with love!


 

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table 

Strawberry Spinach Salad

Strawberries and mandarin oranges turn ordinary greens into such a pretty 

dinner table dish!  Enjoy my twist on a traditional fruited spinach salad.  

This salad employs the lovely perennial French Sorrel, which grows abundantly in my garden.  If you've never grown this beautiful herb, do not let the holiday weekend go by without hunting some down and planting it in your own yard!!  French Sorrel is high in vitamin C and has excellent fiber.  Besides that, it's great fun to snip a handful of leaves and chop them up for your fresh salads.

And the FrenchTarragon... ooooh, Baby!  You will love the hints of licorice-like flavor harmonizing in your mouth with the medley of sweet oranges and strawberries.  

My herb garden may look a little sparse; however, our growing season has barely begun.  Check back in six weeks!

Tangy poppy seed dressing takes this salad up another notch.  Leftover dressing is excellent to pour over grilled chicken or Tilapia.   Or double the batch and use half of it as a marinade for chicken.

Strawberry Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1.  Layer in a large bowl or platter:

• Half a Bag of Spinach (or two huge handfuls)
  
• 1 Big Handful of French Sorrel, sliced into thin ribbons
• 1/3 Red Onion, sliced into rings
• 1/2 Cup Strawberries, or more, sliced
  
• 1 Can Mandarin Oranges, drained 
• 1-2 Tbs. freshly minced French Tarragon
• 1/4 Cup of Sliced Almonds, optional 

  2.  Drizzle with Poppyseed Dressing just before serving.

Dressing

1.  Mix together in a jar or bottle:

• 1/8 Cup Apple Cider Vinegar  (I used Bragg's)
  
• 1 Tsp. Dijon Mustard
• 1 Packet Stevia  or  1 Tbs. Honey
• 1/2 Tbs. Poppy Seeds
• 1/2 Tbs. Sesame Seeds
• 1 Tsp. dried Minced Onion

2.  Whisk in 1/2 Cup Olive Oil until well mixed.