Warm Potato Caesar Salad

I make this so often in the Spring and Summer, I can't believe I haven't shared this yet.  I should slap myself. My 5 year old thinks this is the cats meow and eats it like it's nobody's business. This salad never ever disappoints and I don't know anyone who doesn't like it...unless you hate Caesar and that's your crazy problem.
I like to make this at least 30 minutes before serving allowing the warm baby potatoes to absorb all that garlicky deliciousness.  I simply toss it, foil it and let it rest.  It's not supposed to be hot, but warm.
Now, the kicker.....use whatever Caesar dressing floats your boat.  I've used homemade http://delishdishcooks.blogspot.ca/2013/06/caesar-dresssing.html, semi-homemade (Epicure Selections) and  good quality store bought, in that case I use only Renee's Mighty Caesar.  Pick your poison and have at it.  Seriously, this is too easy and yummy not to make.

Holy Moly!  So pretty I had to use 2 pictures!!

Warm Potato Caesar Salad

Serves 6, as a side

1 1/2 lbs baby potatoes
6 slices of bacon or 2 - 1/2 inch slices of Pancetta diced, cooked until just crisp
2 green onions, sliced
1/2 to 3/4 cup Caesar Dressing, your choice

Boil or steam the baby potatoes until just tender.  Don't overcook. Once cooked, cut them in half, place them in a bowl with 3/4 of the bacon and green onions and all of the dressing.  Toss to coat and cover with foil for about 30 minutes.  Garnish with the rest of the bacon and green onion.

Greek Salad

I know, I know...Greek Salad.  How hard can that be?  Well, it's not and it's hard to believe I've been making this for years and years and I've never posted this.  I guess I assume everyone knows how to make a good Greek Salad.  However, I think there's still a lot of people using bottled dressing and I beg of you to stop and make your own.  It takes seconds and it's far healthier for you with no additives, extra sodium or preservatives.  Also, there's no lettuce in this recipe.  This has more of the classic Greek feel to it.  I'm keepin' it real people.  Real good.
Make this at least an hour before serving and no less.  All the delicious natural juices from the veg will mingle with this super simple dressing and create something magnificent.  Call me dramatic if you will, but it's food and I get a little crazy talking about it.
P.S. Once the dressing is made, it may taste too lemony with not enough seasoning.  Just remember, it's going to mingle with all of the other ingredients which completely transforms it.  Let the salad sit and do it's thang.

Greek Salad

Serves 4-6

1 1/2 tbsp fresh squeezed Lemon juice
2 1/2 tbsp good Olive Oil
1 clove garlic, minced
1/2 tsp dried Oregano (Greek if you can get it)
Pinch of salt & pepper

3 ripe tomatoes, seeded or 2 good handfuls of cherry tomatoes, halved
1/2 large English cucumber, cut into bite size pieces
1 bell pepper, whatever colour, cut into bite size pieces
1/4 red or Vidalia onion, thinly sliced
1/3-1/2 cup Feta cheese
Handful of Kalamata olives, pitted and halved
Salt & Pepper to taste

In a small bowl, combine the lemon juice, olive oil, garlic, oregano and a pinch of S&P.  Set aside.
In a large bowl, combine the rest of the ingredients and pour the dressing over top.  Keep it cool and let it sit for at least an hour.  Taste for seasoning just before serving and add salt and pepper to taste.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

You know when you make something and you are anticipating the flavours to be exactly how you imagined them?  I experienced the sheer joy of wanting this to be good and it turned out great.  A wee pat on the back...don't mind if I do.

I'm essentially giving you two recipes here.  They don't necessarily need to go together but if you're so inclined, they work together brilliantly.  Massive fresh flavours from the Quinoa, warm and bright from the Kofta and to round it all out, a fresh, tangy, garlicky yogurt sauce.  My other half, ate his serving of Quinoa and then finished off the bowl, claiming he was "just really hungry."  Pretty sure it was just because I made it and it was delicious.  That's my story anyhow. My blog, I'm taking the credit....he will however, argue this.

You can use ground beef or lamb in place of the Turkey but I was looking for something lighter.  Remember, Turkey is lean and you don't want this to dry out.  Don't use extra lean Turkey if possible.  *If using Turkey, add a 1-2 tsp olive oil to the mixture. Beef and Lamb won't need the added olive oil.  Tabbouleh is traditionally made with Bulgur but I'm not a huge fan which is why I opted for our beloved Quinoa.  Also, Feta isn't normally used but I wanted the salty creaminess of the cheese...it's cheese.  Need I say more.  

Now, go make this.


Journey through the photo's...they all looked so good I couldn't choose.

Ridiculous freshness.  Ridiculous.

Did I mention this meal is healthy too!  Seriously, I wouldn't lie.

What it looked like before we dove face first into it.  No regrets.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

Serves 3 (with leftover Quinoa, maybe)

Quinoa Tabbouleh (can be made in advance)

1 cup uncooked Quinoa
1/2 cup green onion, sliced
1 clove garlic, minced
2 cups English cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, halved
1/4 cup fresh Mint, finely chopped
3/4 Italian Parsley, chopped
2 tbsp fresh Lemon juice (about 1 lemon)
2 tbsp good olive oil
1 tsp salt
fresh ground pepper
1/3 cup Feta cheese, crumbled

In a medium pot, add 2 cups water and 1 cup Quinoa.  Bring to a boil, reduce the heat to low, put a lid on and cook for 15 min.  Remove from the heat and let cool.
Once the Quinoa has cooled off, add all the ingredients, except the Feta.  Toss to combine.  Garnish with the cheese.  Keep cool until ready to serve.

Garlic Yogurt Sauce (can be made in advance)

1 cup **Greek Yogurt
1 clove garlic, minced
2 tsp fresh lemon juice
1 tbsp fresh Parsley
Pinch Salt & Pepper

Combine the ingredients and refrigerate until ready to serve

Turkey Kofta (make at least 30 minutes in advance)

1 lb ground *Turkey (can substitute with ground beef or lamb)
1 tsp olive oil
1 green onion, finely chopped, green and white parts
1 tsp Cumin
1/4 tsp Allspice
2 tbsp Parsley, finely chopped
1/2 tsp salt
Pinch chili flakes (optional)
6 Wooden skewers (soaked in water for 30 min) or metal skewers

Combine all the ingredients in a bowl.  Divide into 6 portions.  Form an oval "meatball" and place on the skewer.  When they're all done, place in the fridge for at least 30 minutes.
Pre-heat the Grill.  Gently place each skewer on the BBQ and cook, turning occasionally to brown all sides, about 10 minutes, or until cooked through  Be careful with the wooden skewers, they burn easily and will break off.
Serve with Salad and Sauce!

Artichoke Olive Melts

You know those recipes you try that have that "old school" feel and flavour to them?  This one rings true for me.  It reminds me of something I had as a kid but with a bit of a modern twist. They're delish....salty, cheesy and the perfect snack.  They'd probably taste great with a cold beer or a glass of wine....I'm guessing...just an assumption....I may or may not know this as a fact....

A good friend of the family was up for a few days, staying at my mom and dads and she whipped these up as an appetizer.  Actually, she made them at home, froze them, travelled here and baked them....they turned out great and disappeared quickly.  Patti, has updated the original recipe and added artichokes, which is the modern twist.  The only thing I added that strayed from her recipe was a minced clove of garlic because of my insane love of the clove....as well, some fresh Parsley but only because I had some.

These freeze beautifully and make for a super quick appetizer for company or an easy snack when the need strikes. My son loves these and now that I've got them on hand, he can have them whenever he wants.
*Once they're assembled, cut into quarters, freeze flat on a baking sheet.  Once frozen, pop them into a zip top bag.  Bake at 400F for 10 minutes! Voila!

Artichoke Olive Melts

Makes 64

1/3 cup good mixed olives, chopped
3-4 canned artichoke hearts, chopped
1/3 cup green onions, finely chopped
1 clove garlic, finely chopped (optional)
1 1/2 cups old Cheddar cheese, grated
1/2 tsp curry powder
1/4 tsp salt
1/2 cup Mayonnaise, regular or light
Fresh Parsley, finely chopped (optional)
8 English Muffins halved, Thin hamburger buns halved, or pkg small round Naan (President's Choice makes a nice one)

Combine the first 7 ingredients (and the garlic and parsley, if using)  in a bowl.  Spread evenly over the bread of choice and cut each into 4 pieces.  Bake in a 400F oven on a baking sheet for 10 minutes, or *freeze as directed above and bake as needed.