Spicy Pan-Seared Salmon with Feta Sauce

There seems to be a fish theme going on here lately, with this third post in a row. The wild Alaskan salmon caught over summer and frozen for later is now so handy for a quick and sumptuous meal.

Some fresh greens from the fall garden was handy for this dish: Lacinato kale and Baby Romaine leaves make a lovely crisp bed of salad to serve this spicy pan-seared salmon dish.

Salmon was rubbed with a mix of spices: cayenne pepper powder, berbere powder, salt, onion powder. Mix the spice powders in some ghee to make a paste and rub on the salmon.

Home-made ghee is an indulgence every once in a while - a recipe shared here over a decade ago: Home-made Flavored Ghee at Delectable Victuals

The fusion of flavors is one of my favorites - the spiciness from Ethipioan berbere and the buttery flavor and aroma from the Indian ghee, plus the Mediterranean flavors of Feta sauce, sun-dried tomatoes, capers, and olives makes this a richly flavored dish.

Feta sauce: Crumble some feta, stir in some thick Greek yogurt, olive oil, minced garlic, marjoram sage, and oregano. I blend it into a smooth thick dressing-like sauce consistency.

Pan-seared Salmon: Heat some oil in a cast-iron skillet and place the salmon skin side down first and sear well till skin is crispy; flip so that the side that is rubbed with the spice mix is now getting seared, then, turn down the heat and cook till salmon is cooked through and flaky.

Papalo with Baby Romaine, Tender Mustard Greens, and Delicate Beet Greens Salad with Mayocoba Bean Dressing

I triumphantly waved a bunch of Papalo at the other adult when I got back from the farmer's market a few weeks ago, and promptly pinched off one sprightly leaf, offered it eagerly and focused on his reaction as he nibbled. Well, I needn't have focused so hard. The anguished mastication spoke volumes. And, was supplemented by a cocked eyebrow that queried, Did you just gather a bunch of weeds off the park on your way home?

Well!

So, I started gushing about this genuine farmer I met and the Oaxacan herbs he was selling at his stand in the farmer's market, and narrated the Pipitza episode that I shared here recently. And then, I brandished the Quelite bunch, which didn't help my cause.

Papalo is an acquired taste, much like cilantro can be. It has a strong presence with citrus undertones, and can be quite overpowering. But chopped and added to a quick fresh salad, in small quantities, it brings a distinctive flavor, much like Mesclun greens with its strong/bitter leaves may not be everybody's cup of tea.

I had some fresh baby Mustard Greens in the garden. They start out mildly sweet when you pop a few in the mouth, and then when you chew, the mildly pungent explosion is very appealing, not at all offensive.

I also had some baby beet greens in the garden. They make a fine addition to fresh salad.

Plus these gorgeous baby Romaine leaves. It is my obsession this year in my home garden. Early in the gardening season, I started saving the bottom 3 inches of Romaine hearts I bought from the store, and planting them in the garden box when it was still cool. As long as I keep picking off the young outer leaves, these Romaine bunches keep growing without much fuss. And I rather like these tender leaves in fresh summer salads.

The dressing was a "goddess" style dressing - rich and creamy - made with mayocoba beans plus tahini and red wine vinegar and lemon juice and Tabasco sauce and Bragg Liquid Aminos and olive oil -- a little of this and a little of that till it tastes just right.

I tend not to jot down the details of dressing and dips and vinaigrette that come about in my kitchen, especially since they are rarely planned and measured in any methodical fashion. The nice thing about having a wide selection of condiments from various cuisines is that it aids and abets my fascination with fusion cuisine. Well, the downside to not noting down the ingredients and proportions is, of course, I can never recreate the exact same magic the next time... C'est la vie!

Freekeh, Pearl Millet, Wild Rice Tabbouleh

Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

Fattoush with Grape Molasses, Fenugreek, and Mango Powder

Mediterranean foods are perfect for Spring and Summer... well, any time of the year, really, but as fresh produce is abundant around this time of the year, it makes it all the more easier to serve up these bursting-with-goodness options.

Fattoush is a wonderfully fresh salad if one can get the traditional spices, but, suitable substitutions are fine with me. I tend to go MediterrAsian or MediterrIndian with the spices that are handy.

Coating the pita with olive oil and lightly pan-frying them is an extra step I do sometimes to prevent the pita from soaking up the vinaigrette and ending up a soggy mess.

Grape Molasses, one of the original sweeteners, is still a favorite for me, especially in vinaigrettes. I try to keep an extra jar in my pantry, as these are not easy to find in the regular grocery stores. While I don't actively hunt for ethnic ingredients, I can't pass them up when I find them at specialty stores around town that I manage to visit on and off.


MedirrIndian Fattoush Dressing:
Juice of 1 lime
Juice of 1 lemon, plus its lemon zest
2 Tbsp grape molasses
1 Tbsp finely pressed/minced garlic
½ tsp dried mint leaves
1 tsp dried fenugreek leaves
¼ tsp dried mango powder
½ cup extra virgin olive oil, maybe a bit more...
salt to taste

For the salad:
English cucumbers (or burpless Persian cucumbers if available)
kale
radicchio
cherry or grape tomatoes
seedless red or black grapes
kalamata olives
avocado
scallions or red onions or both, thinly sliced
whole wheat pita bread, or naan

Served here with leftover Fenugreek Sesame Oregano Cumin Stuffed Eggplant, plus some wholewheat pita slices, and those gorgeous kale flowers that I am determined to enjoy for the short couple of weeks that they grace my garden.

Refreshing Cucumber Mango Sweet Potato Salad

Come spring, I start dreaming about the various fresh vegetables that will start rolling into the market as the season progresses... and the salads I can make with them.

This refreshing cucumber mango salad is marinated in a zesty lime vinaigrette for that extra burst of flavor. Semi-ripe and firm mangoes that are not mushy work best for this salad as they bring the tangy-sweet flavor.

Sweet potatoes are optional, but, since the older child loves them, it gives another dimension to the salad with its texture, and its mildly sweet flavor.

Ingredients
English cucumber, diced chunky
Seedless red grapes, halved lengthwise
Grape or cherry snack tomatoes, halved lengthwise
Celery stalk with leaves, coarsely chopped
Kale leaves, ribboned
Orange bell pepper, diced
Semi-ripe but firm mango, sliced
Shallots or purple onions, sliced thinly

Lemon-Lime Sweet Vinaigrette
2 Tbsp lime juice
2 Tbsp lemon juice
1 Tbsp honey or agave nectar
1 Tbsp apple cider vinegar
3 Tbsp ground paste of fresh jalapeno and cilantro**
1 Tbsp cilantro chopped finely for garnish
1 tsp onion powder
1 tsp chives
1 tsp ground black pepper
1 garlic clove squeezed through garlic press
6 Tbsp hazelnut oil or walnut oil
salt to taste

**Pulse some fresh cilantro leaves, some fresh de-seeded jalapeno, some oil and apple cider vinegar to make a coarse paste

Preparation

1. Massage the kale ribbons with some olive oil and let them sit 
2. Combine the cucumbers, mango, celery, bell peppers, onions and toss with some salt and the cilantro-jalapeno paste from the step above; allow to marinate while assembling the rest
3. Pan-roast the sweet potatoes and allow to cool before tossing into the salad
4. Stir together the vinaigrette ingredients, adjust to taste
5. Serve layered or tossed, with feta or goat cheese, if preferred

Green Papaya, Chayote Squash, Jicama, Ginger Thai-Style Salad

Chayote Squash, or "chow-chow" as it was called when I was young, belongs to the Cucurbitaceae family, like melons, squash and cucumbers. It has a distinct texture -- a bit crisp but fleshy like pears, and has a mildly sweet watery flavor, high in fiber and folate. Quite a few savory Indian recipes use this pear-like vegetable.

Jicama, aka "Mexican turnip" is another favorite that has a crisp apple-like crunch and a mild sweet flavor, high in dietary fiber.

Green Papaya, rich in fiber and antioxidants, is treated as a vegetable in Indian cuisine, cooked in curry sauce or with coconut cream and lentils; or in salads raw and fresh.

The three of them together make a perfect combination for crisp fresh salad, dressed lightly with Asian-fusion-inspired flavors. Optionally, I had pickled ginger handy, plus thinly sliced purple onions, colorful mini peppers, and crisp sweet snap peas.

Ingredients
Green papaya
Chayote squash
Jicama
Snap peas
Pickled ginger slivers
Purple onions
colorful mini bell peppers
Scallions

Dressing:
2 tsp Lime juice
1 Tbsp Honey
1 tsp Bragg liquid aminos
1 tsp Mirin
2 tsp Apple cider vinegar

Topping: roasted unsalted peanuts, crushed

Cabbage Papaya Peppers Slaw with Hemp Hearts and Bits of Dates

I just have a few basic kitchen tools, no fancy stand mixer or avocado slicer or Vitamix blender (which I have been eyeing on and off). So, when I suddenly get an electric grater/slicer aka Salad Shooter, I get too excited. After the initial skepticism wears off, that is. (The Am sure it just can't do what I want it to do feeling)

This cabbage slaw was the guinea pig of sorts for this Salad Shooter. I prefer slicing cabbage thinly with my trusty knife, but, I decided to shred it at the push of a button. And it came out all right. So, I sliced some peppers, shredded some broccoli stems, and julienned some barely-ripe firm papaya (in my finicky Mandoline slicer) to make a quick slaw/salad.

Squeeze the cabbage to press all the excess water out, so the slaw is not too soggy, before adding the dressing.

Topped with hemp hearts and sunflower seeds, and sprinkled with bits of dates, this Cabbage Papaya Peppers Slaw was a perfect quick meal.

Dressing and Vinaigrette are always fun. This time, it is a simple mix of the following. Simply stir well and adjust to taste.

Slaw Dressing:
2 Tbsp apple cider vinegar
1 Tbsp rice vinegar
2 Tbsp Dijon mustard
1 tsp Sriracha hot sauce
1 tsp Bragg Liquid Aminos
2 Tbsp plain Greek yogurt
6 Tbsp olive oil
1 Tbsp apricot preserves/jam

Roasted Squash, Arugula, Hemp Hearts Salad

Hemp hearts is a treasure, a fairly pricey treasure, which I indulge in small doses as a special treat. A jar of shelled hemp seeds usually waits in the fridge patiently until called to enhance salads, oatmeal, yogurt and anything else that could use a boost from this nutrient-rich garnish.

Roast squash is a quick addition to winter salads. When cut into thin slices and tossed with olive oil winter squashes like acorn squash roast up in no time at all - say, 10 to 15 minutes in a 400 ° F oven.

Hearty arugula forms the base layer for this salad, topped with roast acorn squash, caramelized red onions, feta, and hemp hearts. Raspberry+balsamic vinaigrette with a touch of agave nectar is what I prefer to drizzle on this salad, sparingly.

Kohlrabi Daikon Slaw with Bits of Dates and Sunflower Seeds

I think the title sums up this dish well, nothing more to write...

Julienne some kohlrabi, Daikon radish, carrots, and thinly slice some red onions. Toss together with a quick homemade dressing and serve fresh.

Of late, I am addicted to the chopped dates rolled in oat flour - my mum-in-law gave me a giant 4 pound container of it. I've been making Date-tamarind chutney for Bhel puri with it, adding it to oatmeal and salads... it's been fun to try and use these sweet treats in different dishes.

Thanks to heavy rainfall, my Kale is still doing fine in the home garden; the onions have sprung up with these lovely shoots, reminding me of Spring when it is just mid-Autumn. Some Lemon drop chilies are still hanging on to the plant as well.

Ingredients
2.5 to 3 cups of julienned veggies - Daikon, Kohlrabi, Carrots, Onions
(Optional: Thinly slice one lemon drop chili and add it as garnish if the eater is up for it)
¼ to ⅓ cup chopped dates (rolled in oat flour)
¼ cup roasted seasoned sunflower seeds

Dressing:
2 Tbsp thick plain Greek yogurt
1 Tbsp Apple Cider Vinegar
1 tsp Braggs Liquid Aminos
1 tsp Franks Red Hot Sauce
1 tsp Dijon mustard

Garnish:
Baby kale leaves
thinly sliced lemon drop chilies
chopped spring onions

Whisk or blend the dressing ingredients, toss in with the slaw and serve garnished.

Summer Salad with Kohlrabi and Lentils

I almost talked myself out of posting yet another salad recipe here. However when salads take center stage, especially during summer months, it almost begs to be shared, if only to inspire me the next time I feel like I'm in a culinary rut.

Tossed together with my current favorite Green Goddess-like dressing made with herbs from the garden, this salad was just the perfect weekend dinner.

Some kale, Romaine, and butter lettuce from the garden. Some cooked green lentils, seasoned. Some cherry tomatoes and shallots. Some raspberries from the garden. Some Spiralized kohlrabi. (I do love the Spiralizer, a Christmas gift a couple of years ago.) 

Easy to throw together and easy to go for that third helping, minus the guilt. 

Green Papaya and Purple Carrot Thai Salad

Trips to Farmer's Market make me giddy. So many colors, so many fresh and earthy goods  make it hard for me to pick just a handful to bring home.

Today, I couldn't resist the bunch of purple carrots and a lovely green papaya. So, they came together for a Thai-style salad with some other items thrown in.

[image source: Amazon.com]

Ever since last Winter when I got this Spiralizer as a present, it has been a temptation to put all possible vegetables through it and see how they turn out. Everything from zucchini, carrots, potatoes to beets, green papaya and raw green mangoes have been Spiralized over the months.

Rather than Mandolin slicer that I am mortally afraid of, I went with Spiralizing the veggies for this salad.

Ingredients

1 to 2 cups Spiralized or Julienned raw green papaya

1 purple carrot Spiralized

1 orange carrot Spiralized

A handful of spring onions sliced thin

About a handful of thinly sliced red onions

2 green chilies thinly sliced

Chopped cilantro

Crushed roasted salted peanuts
lemon wedges for garnish

Dressing

1 Tbsp Bragg Liquid Aminos

2 garlic cloves crushed

1 Tbsp Lemon juice

1/2 tsp brown sugar

1 tsp rice vinegar

Preparation

1. Combine the dressing ingredients and stir well 

2. Layer the papayas, carrots, chilies, red onions, spring onions, and dress as preferred

3. Garnish with cilantro and crushed peanuts

Cucumber, Cherries, Tri-color Mini Peppers, Tomato Salad

The fresh, crisp vegetables and fruits with a light citrus dressing makes this a perfect summer salad. Accompanied by a tall glass of Watermelon Smoothie, this cucumber-cherry-pepper-tomato salad can be a sumptuous summer mid-day meal. Add in a small hunk of Pugliese bread to mop up the dressing and it turns into a feast-of-sorts.

But that is not all. Stir in some plain non-fat beaten yogurt and it turns into a peerless raita to accompany spicy Chicken Paella or Hyderabadi Chicken Biriyani.

Cilantro, mint, tomatoes, and sweet walla walla onions were from the home garden.

Ingredients
cucumber
mini tri-color peppers
pitted fresh cherries
shallot or small walla-walla sweet onion
yellow fresh tomato
cherry or grape red tomatoes
½ serrano chili (de-seeded, if preferred)
1 tsp freshly grated ginger (optional)

roasted sunflower seeds or peanuts for garnish

Asian Light Citrus Dressing:
4 mint leaves, chopped finely
1 Tbsp chopped fresh cilantro leaves
1 tsp mirin
1 tsp rice vinegar
1 tablespoon lemon juice
1 tsp sesame oil
a pinch of salt as needed
a dash of ground black pepper to taste

Arugula Quinoa Citrus-y Salad

I tend to sound like a broken record at times here - but, I do love the rice cooker. I use it a lot and not just for cooking rice. Anything from cous cous to polenta, millet, kasha, steamed veggies, kichdi, and quinoa, I trust my rice cooker to help out. Of course, the first few tries of any new item is experimental, until I figure out the amount of liquid needed and whether one regular cycle is enough etc.

Quinoa comes out perfectly in the rice cooker. I buy quinoa in bulk. Per cup of dry quinoa, I use 1 cup of liquid - either stock or water. Typically, I soak the quinoa in warm water for about 5 minutes and drain the stuff that floats to the top. Rinse and repeat washing a couple of times. And then I am ready to measure out the water and cook it in the regular cycle of the rice cooker. And to keep the grains from getting clumped and sticky, I like to add a small amount of olive oil (or any favorite oil). Rice cooker is particularly helpful for making flavorful brown rice and pilaf (pulao/pulav), of course.

The Berry Sweet Citrus Dressing is something I came up with for this salad as I was in the mood for it. This recipe here yields about half a cup of this delicious dressing. I tend to dress the salad on the conservative side for serving; however, I also serve extra dressing on the side.

Berry Sweet Citrus Dressing:
2 Tbsp Raspberry Red Wine Vinegar (I use Pompeian™)
1 tsp agave nectar
1 Tbsp fresh orange juice
1 tsp black raspberry jam
1 tsp sambal oelek (less if preferred)
½ tsp Italian seasoning herbs
⅛ tsp salt (optional)
⅛ tsp smoked paprika powder
½ tsp freshly grated ginger
4 Tbsp Olive Oil

Simply whisk all the ingredients together, taste and adjust as preferred.

For the salad:
¼ medium red onion, sliced thin
¼ medium red pepper, sliced thin
1 or 2 sweet mandarin oranges, peeled and sectioned
¼ cup julienned cooked beets
2.5 oz Arugula, cleaned and ready to use
1 cup cooked quinoa, cooled to room temperature
Slivered almonds (optional)

Toss the salad ingredients together, reserving the beets, almonds, and the orange slices as topping.

Baked Chipotle Turkey Croquettes in Lettuce Wraps with Tahini Dip

Fried vegetable croquettes are a favorite once-in-a-while weekend snack. Any combination of finely chopped or grated vegetables and meat can be shaped into small 'fingers' and breaded and deep fried and presented as fancy croquettes with various dips and sauces.

Rather than deep frying, these Spicy Chipotle Turkey Zucchini Ginger croquettes are baked. And, rather than the usual bread crumbs these turkey croquettes are 'breaded' in seasoned almond meal.

The chipotle chilies in adobo sauce is a favorite flavoring for stews and beans. I wanted to use it for the turkey croquettes, but also carried it into the sauce/dip.

Ready within 20 minutes including preparation time, this dish can be a quick snack or a light meal, especially when wrapped in crisp lettuce leaf.

Ingredients
10 oz ground turkey
1 tsp Bragg™'s Liquid Aminos
½ medium zucchini, grated finely and squeezed to remove water
1 Tbsp freshly grated ginger
1 pimento cherry pepper chopped finely (optional)
2 Tbsp finely chopped chipotle in adobo sauce (less if preferred)

Almond meal: combine about 1/3rd cup of raw almonds, 2 Tbsp parsley (finely chopped fresh, or dried), 1 tsp curry powder, 1 tsp smoked paprika, and grind to crumbs for breading

Oil Mister/Sprayer/Spritzer: Table top oil spritzer is handy- not just for cutting back on oil usage but also for eliminating the use-and-throw store-bought cooking oil spray cans.

Spicy Chipotle Sesame Sauce/Dip:
1 or 2 chipotle chilies in adobo sauce
1 Tbsp sundried tomatoes packed in oil
1 Tbsp Tahini
1 Tbsp Olive oil
½ Tbsp Pomegranate Red Wine Vinegar
water as needed

Combine the ingredients and blend to a smooth dip consistency adding a little water at a time as needed.

Preparation

1. Pre-heat the oven to 425°F.
2. Have the almond meal ready for coating
3. Knead the turkey and the rest of the ingredients and shape into long thin cylinders
4. Coat with the seasoned almond meal
5. Arrange in a roasting pan and spray some cooking oil
6. Bake in 425°F oven for about 15 minutes, till internal temperature is 170°F

Wrap each croquette in a crisp piece of lettuce - I prefer Romaine, but the bland Iceberg work well for the kids. Sprinkle with finely chopped fresh flat-leaf parsley and/or cilantro. Serve with any other favorite dip or sauce or dressing.

Cabbage & Zucchini Slaw with Spicy Citrus Dressing

Until a few years ago, when I stared this food blog, I hadn't bother to ponder on the origins of some of the culinary terms, especially the names of some of the common dishes enjoyed today. One of the first ones that stuck in my head is this: colis → koolsalade → koolsla → cold slaw → cole slaw, nicely summed up in See The Globe.

Cabbage salad, cabbage borscht, home-made sauerkraut, home-made baechu kimchi, cabbage paruppusili, cabbage arachu vitta sambar, cabbage koottu, cabbage molagoottal, cabbage coconut-chili poduthuval... this antioxidant-rich, nutrients-packed, fiber-filled vegetable is consumed in many forms in our house.

As I was debating posting yet another cabbage salad recipe, it occurred to me that this Spicy Citrus dressing thrown together on a whim yearns to be shared. Especially with its crisp and crunchy freshness and zesty orange flavor, the salad definitely has earned its own post.

Ingredients
1 cup julienned or shredded zucchini and carrots, combined
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 jalapeno, seeded and julienned or slivered thin (optional)
1 tsp orange zest for garnish (optional)

Spicy Orange-Citrus Dressing:
2 Tbsp freshly squeezed orange juice
½ Tbsp orange zest
½ Tbsp blue Agave syrup/nectar
½ Tbsp crushed red pepper flakes (less if preferred)
½ Tbsp all-natural creamy peanut butter
½ Tbsp pomegranate red wine vinegar
½ Tbsp distilled white vinegar
½ Tbsp Bragg™ Liquid Aminos
½ Tbsp pure Chinese-style sesame seed oil

Combine the dressing ingredients and whisk to a thick consistency. Pour over the veggies. Marinate for at least 15 minutes before serving, longer the better. Serve chilled or at room temperature.

Red Cabbage Salad with Peanut Chicken

Red cabbage with its antioxidants and crunch makes a great salad on its own or in combination with crisp lettuce and carrots. Here, Red Cabbage is the main item, topped with peanutty chicken for a filling meal. Prepare the red cabbage salad a day ahead and let it develop flavor before enjoying.

The dressing is what makes this salad interesting for me - easy to remember because it is just a teaspoon of each; and even though it looks like there are a lot of ingredients, it comes together easily. Plus, of course, a well-stocked set of staple condiments and herbs and spices and oils and vinegars come in handy...

Sweet-Spicy Chili Dressing:
1 tsp red wine vinegar
1 tsp sambal oelek
1 tsp stone-ground brown mustard
1 tsp mirin
1 tsp blue agave nectar
1 tsp sesame oil
1 tsp soy sauce
1 tsp crushed dry red chilies (optional)

Combine the dressing ingredients and toss with shredded red cabbage. About half medium red cabbage, approximately about 3 packed cups of shredded cabbage, drenched with the dressing yield from the above makes it perfect for me. As always, use as much or as little dressing as preferred.

Peanut chicken is a favorite salad topper, much like curried chicken or grilled lemon chicken. Simply pan cook a couple of marinated chicken tenders, cut them up, and toss with peanut sauce.

Peanut Sauce:
1 Tbsp peanut butter
1 Tbsp rice wine vinegar
2 tsp sambal oelek (less if preferred)

2 tsp agave nectar
1 tsp light low-sodium soy sauce
water as needed to make the sauce to desired consistency

Hearts of Palm, Chayote Squash, Radish Seed Pods salad

Hearts of Palm, Chayote Squash, Radish Seed Pods plus a few other vegetables come together for this summery salad served chilled, with Asian flavored dressing.

I threw some vegetables I had handy as I liked the combination, but, any favorite set of vegetables would work as well.

The salad tastes better when prepared a day ahead and allowed to rest in the fridge and develop flavors.

Ingredients
a jar of SunPix™ Hearts of Palm, cut into rings (use as much as preferred)
1 small chayote squash, peeled an diced
¼ cup water chestnuts (optional)
¼ cup radish seed pods (optional)
½ cup chopped baby corn
a handful of sugar snap peas
1 crisp fresh tomato, pulp removed if preferred, chopped
1 carrot cut into rounds
a handful of chopped bok choy
3 or 4 mint leaves, chopped finely for garnish
1 tsp lemon zest for garnish
1 Tbsp sesame oil

Asian Peanut Chili Dressing:
1 Tbsp peanut oil
1 Tbsp sesame oil
1 Tbsp sambal oelek
1 tsp ginger marmalade (or orange marmalade)
1 tsp grated ginger
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp unsweetened peanut butter

Preparation

1. Blanch the chayote squash in salted water, drain and keep handy
2. Blend the dressing ingredients and keep handy
3. Heat the peanut oil in a pan, saute the vegetables with a hint of salt, adding in the blanched chayote squash - all except the hearts of palm and tomatoes - for a few minutes and turn off heat; allow to cool completely
4. Toss in the tomatoes and hearts of palm with the sauteed veggies, drizzle some dressing, chill in the fridge for about 20-30 minutes; garnish as desired, drizzle more dressing as preferred and serve cold

Tangy Tuscan Dressing

It goes in cycles - the craving for a certain type of dressing, I mean. Since salad is an every day affair,  a variety of dressing and vinaigrette makes it enticing for me.

And, depending on my mood and ingredients, some combination of ingredients I make-up manages to deliver the perfect dressing while others are just so-so, still good but not enough to become a temporary obsession.

This Tangy Tuscan Dressing, inspired by the typically Tuscan flavors of tomatoes, oregano, basil, red peppers and garlic, is a recent obsession favorite.

Of course, Fusion Cuisine being my signature, I do bring together flavors from other cuisines to personalize this dressing - especially Sambal Oelek, a prominent staple.

Adjust vinegar to oil ratio as preferred - the measurements below are just a start, an approximation. I usually taste the basic blend and then add a dash more of vinegar or salt or anything else as my taste directs. Add more water to make a thinner dressing; I prefer it thick and rich.

 A bed of fresh crisp Romaine hearts or even good old green leaf lettuce dotted with goat cheese and Tangy Tuscan Dressing has been a favorite meal starter for a couple of weeks now, urging me to record this concoction.

Ingredients
¼ cup sun-dried tomatoes packed in oil (drain the oil)
¼ cup Pomegranate Red Wine Vinegar
2 to 3 Tbsp Balsamic Vinegar
2 to 3 Tbsp Wheat Germ
6 to 8 Tbsp Olive Oil
1 to 2 Tbsp Sambal Oelek
¼ cup Kalamata Olives
1 Tbsp Italian seasoning
1 tsp Smoked Paprika powder
¼ tsp Cumin powder
4 Tbsp chopped roasted red bell peppers
1 Tbsp Agave Nectar (more, if preferred)
¼ cup water (more or less)

Stir-fried Yellow and Green Beans with Pan-fried Tofu and Chevre

Being primarily vegetarian, a plateful of vegetables completely satisfies my appetite. 'Primarily vegetarian'? I caught myself asking as I typed, and then started wondering how it might come across. Well, I do taste the poultry and fish I cook for the family (no beef, pork, lamb etc), but I don't relish it as a meal, having spent the first 3 decades of my life as a vegetarian. So, while no strict rules about it, I do tend to avoid eating meat.

Well, now that we've gotten that bit of trivia out of the way, this plate full of stir-fried veggies made quite a sumptuous meal that I wanted to share here.

Pan-fried tofu is a great option for adding protein to a vegetarian meal (well, unless there is some soy intolerance and other health reasons). When we buy a block or two, I tend to bake/pan-fry a batch and have it handy in the fridge/freezer.

The flavoring for the baked tofu is carried through to the vegetables in this recipe via the marinade. Of course, feel free to substitute any other favorite marinade/dressing.

Ingredients
Extra Firm tofu
a variety of green beans and baby carrots, par-cooked
peeled and sliced garlic cloves
Chèvre - Goat Cheese
Crushed roasted peanuts
vegetable oil

Marinade:
Soy sauce
Balsamic vinegar
Minced garlic
Agave nectar (just a tiny bit)
Hot sauce (I used Tapatio Salsa Picante which was handy, but prefer Sambal Oelek)

Preparation

1. Pre-heat the oven to 400° F
2. Stir or blend the marinade well; make enough for tofu as well as vegetables, and maybe save some for drizzling right before serving
3. Slice the block of tofu into 1cm thick slices, drench in marinade and bake for about 45 minutes, flipping half way though and basting with marinade as needed; remove from oven, allow to cool and cut into strips
4. Heat oil in a pan, add the par-cooked beans, some marinade, sliced garlic, and stir fry; toss in strips of tofu as well
5. Off heat, stir in crushed roasted peanuts, drizzle extra marinade if preferred, dot with tangy clean-tasting chèvre to balance the flavors and serve at room temperature

Green Leaf Salad with Spicy Sesame Bliss Dressing

A wonderful 2012 to you all!

As I look back at last year's recipes, I noticed that the frequency of posts here have lessened considerably. Not necessarily because I don't cook as much anymore, but, possibly because I fall back to the staples more in Winter - variations of soups/stews, casseroles, and such - and have pretty much shared them all a little too enthusiastically.

Salads have become such an integral part of the meals at home that I rarely think of writing about it. Just toss together available vegetables and greens, top with dried fruits and nuts as preferred, drizzle on some favorite creamy dressing or light vinaigrette... aha! it's the dressing that makes the salad for me. So, I can still write about salads here while showcasing the current favorite dressing.

And, I am rather finicky about the balance of flavors in the dressing/vinaigrette. Too much vinegar and it sets my teeth on edge; too much oil and it feels slimy; too much flavorful herbs and spices and it smothers the fresh vegetables...

For a while, the Pomegranate Red Wine Berry Chili Vinaigrette was the top favorite. It seemed like I couldn't have enough of it. The kids loved the strong flavors of it and preferred it as a dip for their hunk of sour dough bread on and off.

However, starting this year, this Spicy Sesame Bliss Dressing has become almost an obsession. I tried a few variations - cider vinegar, nutritional yeast, balsamic vinegar, garlic, herbs - before arriving upon this combination that has vaulted to the top favorite spot among salad dressings. This recipe is inspired by my mum-in-law's that I recently tasted.

Wheat germ and nutritional yeast are usually well-stocked in my kitchen and I try to incorporate them judiciously in the recipes. Packed with protein and many nutrients, wheat germ is one of the favorite ingredients in this dressing. As always, adjust flavors to taste and enjoy!

Ingredients
2 Tbsp Tahini (all natural sesame paste)
2 Tbsp wheat germ
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp Sambal Oelek

1 tsp freshly grated ginger
1 tsp ground paprika
3 to 4 Tbsp water

Blend all the ingredients except water to a smooth paste, add a little water at a time and blend to desired consistency.