Avocado and Strawberry Salad with Honey Dressing

Summer is a time for salad. Fresh beautiful produce is everywhere, and it's too enticing to pass up. The second I saw this salad on this month's round up of No Croutons Required, I knew it had to be mine. I had everything but the strawberries, so I added it to my grocery list before heading to the store that afternoon. I forgot how sweet and juicy fresh strawberries are when they are in season. They are like candy, and I adore them. Speaking of candy, I added some candied pecans, which took it to a whole other level. With a sweet and sour dressing, this is probably one of my new favorite salads! Plus, look how pretty it is!!

One doesn't need exact measurements for ingredients, as it's very much up to personal taste. Below, I've simply listing the ingredients I used, followed by the recipe for the dressing. Make this salad immediately!

I'm also submitting this to Souper (Soup, Salad, and Sammies) Sundays over at Kahakai Kitchen!

Avocado and Strawberry Salad with Honey Dressing

Ingredients

For the salad:

Avocado

Strawberries

Greens of choice (I used spinach)

Nuts of choice (I used candied pecans)

Dressing for two:

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon honey

Sea salt and freshly ground pepper, to taste

Directions

In a small bowl, whisk together dressing ingredients.

Peal avocado, and cut into chunks or wedges, then wash and slice strawberries.

Arrange greens in salad bowls. Top with avocados, strawberries, and nuts. Drizzle with dressing, and serve immediately.

Recipe Source: adapted from Jagruti's Cooking Odyssey

Lentil Soup with Sausage, Chard, and Garlic

There is just something so wonderful about a piping hot bowl of soup in the winter. I feel like I've really missed out on soup this past month, which is a shame because it's my very favorite thing. I've been eyeing this soup on Smitten Kitchen since it was first posted, and am so excited that I got around to making it. It. Was. So. Good. Simple, yet incredibly flavorful, this soup is a winner. It was also my first time trying swiss chard, and I really liked it. It's hearty like kale, though the flavor is more mild.

I agree with Deb about leftover greens in soup, and only added mine to the bowl instead of the pot, and let the hot soup wilt the greens. Leftover greens = blech. Add them when you need them, and they'll always be fresh! NUM!

Lentil Soup with Sausage, Chard, and Garlic

Ingredients

1/2 cup olive oil, divided

2 large links of sweet Italian sausage, casings removed

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 cloves garlic, sliced (save half for later in the recipe)

Salt, to taste

A pinch of crushed red pepper

1 cup brown lentils, sorted and rinsed

1 28-oz. can crushed tomatoes

6 cups water

Freshly ground black pepper

3-4 cups Swiss chard, shredded or thinly ribboned (you could also use kale)

Grated cheese to finish (she used Pecorino Romano, I used an Italian blend I had in the fridge..Num!)

Directions

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with cheese.

Recipe source: adapted from Smitten Kitchen who adapted it from this book.

Apple Dijon Kale Salad

I told you I had more green recipes up my sleeve, and this one is awesome. It's fruity and full or superfoods (literally: walnuts and kale? c'mon!). A few commenters at Budget Bytes thought the dressing was too vinegar-y. I thought it was great as it was, but maybe start with half and add more until you get the right balance for you. 

This salad makes a fair amount, roughly four main courses, but fear not, it keeps really well thanks to the hearty kale. I just had leftovers for lunch today, and it was even better then last night. The dressing also prevents the apples from browning, so that's not an issue either! I just love eating salads like this one. I always feel so good, knowing I'm eating something good for my body. I must admit though, now that it's starting to cool down outside, I'm quite looking forward to hot soups and comfort food more than salad! Enjoy!

Ingredients

For the dressing:

1/3 cup olive oil

1/4 cup apple cider vinegar

1 clove garlic

1 1/2 tablespoons dijon mustard

1/4 teaspoon salt

10-15 cranks fresh cracked pepper 

For the salad:

1 bunch kale

1 medium granny smith apple

1/4 cup raisins

1/2 cup chopped walnuts 

Directions

Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.

In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.

Wash the apple and chop it into chunks. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired

Recipe Source: Budget Bytes 

Bok Choy with Bacon

I never had bok choy until I moved to China. I would always see it in grocery stores, but never knew what to do with it. Do you eat it raw in a salad? Soups? Steamed? 

In China, most of the time it's served hot and wilted, usually cooked by a quick fry. The first time I had it in a restaurant here, I was immediately in love, and every time it's served on one of our trips, I scoop a big pile onto my plate. Since bok choy is so abundant here (and super cheap!) I decided I wanted to try cooking some at home. As you can imagine, we eat a lot of Chinese food, so Chris hasn't been in the mood for Chinese when we have another choice. Well, today Chris and Eloy went to play soccer with some people from our orchestra, so I had the afternoon to myself and decided I would make what I wanted: bok choy with bacon. 

I bought the bok choy weeks ago, and it kept amazingly well. When I first saw this recipe, I immediately added it to my list, because anything that has bacon in it has got to be a winner. Bacon is magical, period. I made this as a side to some rice with green onions and steamed dumplings. Of course it was amazing. Such a simple side dish with lots of flavor, and a little kick of spice. I think I made this awesome lunch from start to finish in about 20 minutes (and I'm not the fastest chopper..gotta take care of the flutie fingers!) If you're new to bok choy, or are searching for ways to cook bok choy (hi Katie!), give this quick and simple recipe a go. You'll really love it!

Bok Choy with Bacon

Ingredients

4 slices bacon, chopped

2 pounds baby bok choy, with ends cut off

1 teaspoon olive oil

1/2 a small red onion, chopped

1 teaspoon red pepper flakes

1-2 cloves garlic, minced

Salt to taste

Directions

Fry bacon in a large skillet over medium heat until crispy (or medium low heat, depending on your stove). Remove bacon, reserving one tablespoon grease in the skillet. Add the olive oil, onion, red pepper flakes, and garlic. Cook and stir over medium heat until the onions start to become tender.

Add the bok choy, toss, and place a lid on the pan. Let cook for 3-5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

Recipe Source: adapted from AllRecipes.com

Baked Kale Chips

I'm back! I've made it back to Beijing, and am ready to tackle another four months in China. My time at home was wonderful, but it's nice to get back to the swing of things again. Before I left good ole Mississippi, I had a time making some snacks for my trip back to Asia/some Superbowl munchies for the fam. One of these snacks were these delish Kale chips. Before trying them, I had never had Kale before, but was intrigued by the fact that you could create a crunchy chip out of this healthy green. My mom wasn't too fond of the smell of them baking in the oven, but the end result however, tasted nothing like the smell coming from the oven. In fact, I thought they greatly resembled a potato chip, only a little more delicate. I made two batches, the first using salt, and the second using Cajun seasoning (Tony's!). I didn't care much for the Cajun seasoning, but greatly enjoyed just having salt. You may also use other greens to make chips. I considered making chips out of beet greens I had left over from this amazing salad I made, but didn't get around to it during my visit. Anyways, these were ridiculously easy to make, so give them a try!

Be warned: if  you plan on traveling with them like I did, maybe put them in a Tupperware and keep it in your bag. It will save you from the mild/hilarious embarrassment of having someone ask you if you're "carrying the good stuff" in an elevator! 

Baked Kale Chips

Ingredients

1 bunch kale (about 6 ounces)

1 tablespoon (ish) olive oil..eye ball it!

Sea salt, to taste

Directions

Preheat oven to 300˚F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into larger pieces (as they will shrink during baking), then toss with olive oil in a bowl. Arrange leaves in a single layer on a large baking sheet, lined with parchment paper or a silpat. I ended up making two batches with my bunch, as I didn't want to overcrowd them. Sprinkle greens with salt, and bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Recipe Source: adapted from Smitten Kitchen