Raw Vegetable Salads

Did you know you can eat beets without cooking them?  Same for Butternut squash--you can make it into a salad or add it to a salad without cooking!

I have only discovered this about a year ago, and have started making salads using raw vegetables.  You can do this with zucchini, carrots, cucumber, etc.  This is such a quick and easy salad to mix up, and we all love it so we enjoy it at least once a week at this time of year.

Beet Salad with Butternut Squash Salad, and Greens topped with radishes.

All I add is a simple vinaigrette, homemade of course.  My favorite flavors are dijon mustard, garlic or shallot, and fresh lemon juice.  (Remember, 3 parts oil to 1 part lemon juice)

Make your salads colorful and everyone will want some. In the photo above:
Asparagus, Beets, Cannelini Beans (canned) and Carrots. 

Try this at your house!

End of Summer Watermelon Salad

I love cool weather so I look forward to the end of summer.  I enjoy the many, many vegetables and fruit that are available locally and taste so delicious.  So I am posting another recipe to enjoy while we have fresh watermelon.

Watermelon Salad.

First, here's a safety tip for cutting your watermelon:

Cut one end off, and use that edge as your flat surface to prevent the watermelon from being a rolling object.

 I like to remove all of the watermelon rind first by cutting from top to bottom, and rotating the watermelon on its flat side as I work. Next I lay it on my cutting board like this:

Lay the watermelon on its side and cut slices.

 I bought a warm (room temperature) watermelon, so to chill it quickly I put the slices  on a metal tray and stuck it in the fridge for 30 minutes. 

While that was chilling, I got out some Feta Cheese and cut it into cubes, but you could just as easily crumble it.  I took a red onion, sliced it thinly, and soaked the onion in cold water for a few minutes.  I also chopped up some fresh herbs.  You could try this with basil, parsley or mint, depending on what you like.

Now, just dice up your watermelon and add your cheese, onion and herbs.  Does this make you hungry?

May Cooking Adventures

Our theme:  Spring Salads and Vinaigrettes
Here are a few photos.  Check back for more soon!

It really felt like spring, so we started with some refreshing and cold cucumber water.

Julienne your vegetables and toss with a vinaigrette.

Sliced Radish Salad with a creamy Yogurt Dressing.

Croutons made with fresh goat cheese.

A Great presentation!