Easy Caesar Dressing

Slightly modified from Smitten Kitchen

2 Tablespoons mayonnaise
1 small garlic clove, minced (I used powder the first time and will try fresh next time)
1 teaspoon worcestershire sauce or 1 to 2 anchovies, minced
1 teaspoon smooth dijon mustard
1 to 2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons canola oil
salt and freshly ground black pepper

Shake it all up in a small jar.

Published in: on January 16, 2021 at 6:56 am  Leave a Comment  

To try: Garlicky Tofu Tabbouleh

from America’s Test Kitchen “Vegan for Everybody”

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
6 servings

3 tomatoes (cored and cut into ½-inch pieces)
Salt and pepper
½ cup medium-grind bulgur (rinsed)
¼ cup lemon juice (2 lemons)
14 ounces extra-firm tofu (cut into 2-inch pieces)
¼ cup extra-virgin olive oil
3 garlic cloves (minced)
teaspoon cayenne pepper
cups minced fresh parsley
½ cup minced fresh mint
2 scallions (sliced thin)

Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over a bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Meanwhile, spread tofu on a paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 to 4 pulses. Line baking sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10 to 12 minutes. (Tofu should start to sizzle after about 1½ minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into the skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to a bowl and let cool for 10 minutes.

Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.

Recipe Notes

When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You can substitute firm tofu for the extra-firm in this recipe.

Published in: on November 17, 2019 at 3:55 pm  Leave a Comment  

Kale Caesar Salad

From America’s Test Kitchen “Vegan for Everybody” via Sandy Ruggles

Serves 4-6

For Salad

16 ounces curly kale, stemmed and cut into 1-inch pieces
5 ounces baguette or rustic 100 percent whole-grain bread, cut into 3/4-inch cubes (4 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt

For Dressing

6 Tablespoons vegan mayonnaise
1 1/2 Tablespoons nutritional yeast
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons capers, rinsed
2 teaspoons white wine vinegar
2 teaspoons vegan Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon Dijon mutard
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons extra-virgin olive oil

Place the kale in a large bowl, cover with warm tap water (about 110 degrees), and let site for 10 minutes.  Dry thoroughly.

Adjust oven rack to middle position and heat oven to 350 degrees F.  Toss bread with oil, pepper and salt in bowl.  Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes; set aside and cool completely, about 15 minutes.  (Croutons can be stored at room temperature for up to 24 hours.)

Process mayonnaise, nutritional yeast, lemon juice, capers, vinegar, Worcestershire, garlic, mustard, salt and pepper in blender until smooth, about 30 seconds.  With blender running, slowly add oil until emulsified.  Toss kale with dressing in large bowl and refrigerate for ate last 20 minutes or up to 6 hours to chill.  Toss salad with croutons and serve.

Published in: on November 17, 2019 at 3:41 pm  Leave a Comment  

Barefoot Contessa Orzo with Roasted Vegetables and Feta


Slightly modified from Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, 2001

I significantly reduced the amount of olive oil in the dressing and it is still luxurious and delicious.

1 small eggplant, peeled and 3/4″ diced (I don’t care for eggplant so I left it out)
1 red bell pepper, 1″ diced (I used an orange bell pepper)
1 yellow bell pepper, 1″ diced
1 red onion, peeled and 1″ diced
1 jar whole small white onions, drained (optional)
4 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

3 T freshly squeezed lemon juice (1 lemon)
2 T good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, sliced thin (white & green parts)
1/4 cup toasted pine nuts
1/2 lb good feta, 1/2″ dice
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 395 degrees. (Ina says 425 but my USA Pan baking sheets don’t want to go over 400, and this worked fine for me.) Toss the eggplant, bell peppers, red onion, whole onions, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes, turn with a spatula, then roast 20 more minutes, until browned.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.  (This can be done ahead.  The orzo can be used cold from the fridge – the hot vegetables warm it up just fine.)

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour onto the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.

Published in: on November 9, 2019 at 1:03 pm  Leave a Comment  

Lentil Quinoa Salad

Slightly modified from a recipe on Noshtastic

Vegan and gluten-free.  Great for a potluck.

1/2 cup green lentils , rinsed
3/4 cup quinoa , rinsed
1 cup cherry tomatoes , quartered
1/3 cup golden raisins, chopped if large
1/3 cup finely chopped red onion
1/3 cup finely chopped seeded cucumber
1/4 cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp grated lemon rind
5 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/2 teaspoon salt
salt and pepper to taste

  1. Pick over the lentils and rinse with cold water.  Cook according to the instructions on the package, adding 1 bay leaf, 1 teaspoon white balsamic vinegar and 1 teaspoon ground pepper. Once they are cooked, drain and allow to cool.
  2. Rinse the quinoa in a sieve and cook in a separate pan according to the instructions on the package. Once cooked, remove from the heat and fluff with a fork.
  3. Combine the lentils, quinoa, tomatoes, raisins, onion, cucumber, parsley and mint in a large bowl.
  4. Make the dressing:  Mix together the lemon rind, lemon juice, olive oil and salt.  Pour over the salad and toss well.
  5. Season to taste with salt and pepper.  Refrigerate.
  6. Let sit at room temperature for a half-hour or so before serving.  Taste and adjust seasoning as necessary.
Published in: on September 22, 2019 at 4:44 pm  Leave a Comment  

Curried Chicken Salad

rough quantities

1/3 cup mayo
2 Tablespoons plain Greek yogurt
1 teaspoon curry powder
3/4 teaspoon powdered ginger
salt & pepper
2-3 cups chopped cooked skinless chicken breast
2 stalks celery, chopped
1 cup of red grapes, halved
chopped parsley


Published in: on July 14, 2019 at 12:12 pm  Leave a Comment  

Potato Salad with Sour Cream and Dill

For Swedish Christmas Eve Smorgasbord

3 pounds white rose or Yukon Gold potatoes

3/4 cup light sour cream
1/4 cup mayonnaise
1/2 bunch green onions, thinly sliced
1/4 cup tightly packed chopped fresh dill
juice of 1/2 lemon
1 Tablespoon Dijon mustard
3/4 teaspoon salt

Place the potatoes in a big pot with enough water to cover by 1 inch.  Season with salt and bring to boil.  Cook until tender when pierced with a knife, about 25 minutes.  Drain and return to the uncovered pot, off the heat, to remove excess water.  Let them sit until almost room temperature.  In a large bowl, whisk together all the dressing ingredients.  Taste and adjust as needed.  When the potatoes are cool enough to handle easily, peel them and cut into 1/2″ dice, adding them to the bowl as you go.  Stir gently with a large rubber spatula to combine.

Published in: on December 24, 2018 at 7:07 am  Comments (3)  

Bulghur Salad with Corn, Zucchini, and Shredded Basil

From Quick Vegetarian Pleasures by Jeanne Lemlin

Serves 4 as a main course

1.5 cups coarse-grain red bulghur
1.5 cups frozen corn kernels, thawed
1 cup small-diced tomato
1 cup very thinly sliced zucchini rounds, cut into sixths (I cut the zucchini into sixths lengthwise and then bunched the pieces together and sliced thinly)
3 Tablespoons finely shredded fresh basil
1/4 cup thinly slivered red onion
1/3 cup olive oil
1/4 cup lemon juice
1 garlic clove, pressed
1/2 teaspoon salt
freshly ground black pepper to taste
lettuce leaves, for garnish

Place the bughur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 minutes, or until tender. Remove all of the soaking liquid by placing the bulghur, in batches, in cheesecloth or a cotton towel and squeezing it dry.  Or place it in a strainer and press out the liquid with the back of a large spoon.  (I used this method.)  Place the strained bulghur in a large serving bowl.

Stir in the corn, tomato, zucchini, basic and onion.  In a separate bowl, beat together the olive oil, lemon juice, garlic, salt and pepper.  Pour it over the salad and mix well.  Let sit 30 minutes, or cover and chill for up to 24 hours, then bring to room temperature before serving.  Place lettuce leaves on individual plates and spoon the salad on top.

Published in: on October 27, 2018 at 11:51 am  Leave a Comment  

Spinach Salad with Creamy Dill Dressing

From Simply Satisfying by Jeanne Lemlin

6 oz baby spinach
1/4 medium red onion, shaved
2 cups sliced mushrooms
1-2 hard cooked eggs, minced
Creamy Dill Dressing


Creamy Dill Dressing

1/2 cup plain yogurt or low-fat sour cream
1/2 cup mayonnaise
1 teaspoon red wine vinegar
2 teaspoons olive oil
1 small clove garlic, pressed
1 tablespoon minced fresh dill
freshly ground pepper to taste

Mix and chill.  Keeps in the fridge for up to a week.

Published in: on October 27, 2018 at 11:41 am  Leave a Comment  

Benihana Ginger Salad Dressing

From Todd Wilbur’s Top Secret recipes

    • 1/2 cup onion , minced
    • 1/2 cup peanut oil or canola oil
    • 1/3 cup rice vinegar
    • 2 tablespoons water
    • 2 tablespoons fresh ginger , minced
    • 2 tablespoons celery , minced
    • 2 tablespoons ketchup
    • 4 teaspoons soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon garlic , minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is well pureed.

Serve over shredded romaine, matchstick cucumber and grated carrot.

Published in: on June 10, 2018 at 5:00 pm  Comments (2)