Baby Greens with Maple Shallot Vinaigrette

This is a great summer salad to enjoy as an accompaniment to barbecued foods. The sweetness of the maple and the caramelized shallots are a nice contrast to the slight bitterness of baby greens.

Ingredients:

• 10-12 cups fresh baby salad greens or baby spinach
• 1 medium shallot, peeled and sliced thinly
• ½ cup crumbled goat cheese
• 3 tbsp real maple syrup
• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil plus 2 tbsp olive oil
• 1 tsp oregano
• pinch salt
• 1 tsp fresh ground pepper

To prepare the shallot:

In 2 tbsp of olive oil, sauté the sliced shallot with half of the pepper on medium-high heat for 3 minutes to caramelize. Reduce to medium-low heat and continue to cook until soft. Set aside.

To prepare the dressing:

Whisk the maple syrup, vinegar, remaining olive oil, salt and remaining pepper until well blended. Set aside.

To prepare the salad:

Toss together the baby greens or baby spinach, crumbled goat cheese, shallots and dressing in a large salad bowl and enjoy!

Tags: baby greens, bbq, maple recipe, recipe, salad, shallot vinaigrette, summer, vegetarian

Fresh fruit and summer go hand in hand. Try this tasty treat as an afternoon snack or as a dessert.

Ingredients:

• 1 whole fresh pineapple
• 3 tbsp ground cinnamon
• 10 kebab skewers*

Directions:

Prepare the Pineapple

Using a large knife, slice off the top and bottom of the pineapple, about a half-inch from the ends, and stand it upright. Carefully slice off the outer peel, making sure you cut out the eyes of the pineapple. Quarter the pineapple lengthwise and lay the quarters flat, core side up. Slice out the hard core and discard, then halve the quarters lengthwise. You should now have 8 long spears. Slice the spears into one-inch chunks. Pierce four or five chunks onto each skewer and lightly dust all sides with cinnamon.

Grill the Pineapple

Grill the pineapple quickly on your barbecue on medium-low heat. You don’t need to cook the pineapple, just warm it up and let the cinnamon mix with the juices. Flip the skewers so each side has a chance on the grill.

*A note on skewers: You may use wooden skewers for this recipe, however I recommend soaking them in a bowl of water for at least 20 minutes prior to grilling to prevent them from charring during the cooking process. Alternatively, invest in a set of metal skewers that can be reused for years to come. I found my set at the local dollar store.

Tags: grilled pineapple, grilling recipe, summer recipes

My 4th and final “Side dish recipe” for the Memorial Day Weekend is a crunchy and scrumptious Asian Slaw.  This will also do well for both vegi’s and carnivores alike.

CRUNCHY ASIAN SLAW

What you need:

• 4 tsp. vegetable oil
• 1tsp. grated lime peel
• 1 tbsp. fresh lime juice
• 1 tbsp. rice wine vinegar
• 1 tbsp. Thai fish sauce
• 1 tsp. sugar
• 2 1/2 cups shredded green cabbage
• 2 1/2 cups shredded red cabbage
• 1/4 lb. fresh snow peas, halved crosswise (about 1 cup)
• 1/3 cup sliced green onions
• 1/3 cup red bell peppers
• 1/3 cup yellow bell peppers

WHAT YOU NEED TO DO:

1. For dressing, in a small bowl whisk together oil, lime peel, lime juice, vinegar, fish sauce and sugar.  Season with salt and pepper to taste.  Set aside.

2. In a large bowl combine green and red cabbage, snow peas, green onions, and red and yellow bell peppers; mix well.  Drizzle dressing over vegetables; toss to coat.

Serves about 6.

Simple recipe, and only about 95 calories!

photo credit: norwichnuts

So there you have it! My 4 days of great side dishes to bring to your Memorial Day BBQ’s.  You will look like a master chef at the party.  Be safe, and have a wonderful long weekend!

Till next time…..

XO

Food Diva

*if you have tried this or other recipes please write us or comment! we LOVE hearing from you!

Tags: bbq, crunchy asian slaw, low cal, memorial day, recipe, rice wine vinegar, salad, side dish recipe, summer, thai fish sauce, vegetarian

Here is a dish for those vegetarians at your party.  It’s light, healthy and sooooo good!

CHICKPEA-VEGETABLE COUSCOUS

What you need:

• 5 1/2 cups low-sodium, fat-free vegetable broth divided.
• 1 1/2 cups sliced carrot sticks
• 1 1/4 cups sliced butternut squash
• 1 cup trimmed and cut fresh green beans
• 1/2 cup thinly slices red bell pepper
• 1/2 cup plain couscous
• 1 (15-oz) can chickpeas, rinsed and drained.
• 1 tsp. freshly grated lemon peel
• 1/3 cup raisins (optional)
• fresh italian (flat-leaf) parsley  (optional)

WHAT YOU NEED TO DO:

1. In a medium saucepan bring 4 cups of the broth to a boiling.  Add carrots and squash.  Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.

2. Cook couscous in remaining 1 1/2 cups broth according to package directions.  Transfer into a large bowl.  Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix GENTLY.  Toss with raisins and parsley, if desired and serve!

I love this dish, especially on hot days.  I think your guests will enjoy it too!

photo credit: Mr Michael Phams

Let us know if you try this recipe or have any other suggestions, we love hearing from you!  Until next time…..

xo

Food Diva

Tags: bbq, chickpea-vegetable couscous, chickpeas, couscous, greenbeans, memorial day, recipe, salad, summer, vegetarian

My second recipe in this series is a delectable dish featuring one of my favorites, Butternut squash!

SKILLET SQUASH PASTA

What you need:

• 2  thick bacon slices, diced
• 5 tbsp. olive oil, divided
• 1 medium butternut squal, seeded, peeled and diced (3 1/2 cups)
• 3/4 cup chicken broth
• 2 large green onions, thinly sliced
• 1 (16-oz.) pkg. fettuccine
• 4 oz. finely shredded parmesan cheese

What you need to do:

1. Heat a large skillet over medium-high heat. Add bacon, cook 2 to 3 minutes or until crisp and browned.  Transfer to a plate lined with paper towels.  Reserve 1 tabelspoon of the drippings in skillet.

2. Add 1 tablespoon of the oil to skillet and place over medium heat.  Add squash; cook and stir 3 to 5 minutes or until golden brown.  Season with salt and pepper to taste.  Stir in broth, green onions and reserved bacon.  reduce heat to medium-low; cook 12-15 minutes or until squash is JUST tender.

3. Meanwhile, cook pasta al dente according to package directions; drain.  Place pasta in a large serving bowl.  Add squash minture, remaining 1/4 cup oil, and salt and pepper to taste; toss gently to coat. Serve immediately and top with Parmesan.

Serves about 6.

This is a great side dish to add to those steaks you make on the barbie.

Enjoy!

See you tomorrow with recipe #3!!

As always, if you have any suggestions or comments please write in! We love to hear from fellow foodies.

xo

Food Diva

photo credit: levork

Tags: butternut squash, easy recipe, recipe