Kitchen Sink Salad

Salad, chopped, a hearty meal

Note: If you want to use my Salad dressing mix on your salad, you'll have to make that first.

Base of salad is a heathy mixture of lettuce (Iceberg is low nutrition, go for Romaine or spring salad mixes); spinach; any greens you have on hand such as Mustard Greens, Kale, Chard; all torn into bite-size pieces.

Extras such as tomato chunks, cucumber, avocado, carrots, peppers, radishes, sprouts, green onions, leftover cooked or raw veggies such as zucchini, yellow squash, asparagus, green beans, brussels sprouts; corn; any other beans or veggies; chow mein noodles; nuts such as almonds, cashews or pinion; sunflower seeds.

A protein if you're so inclined, such as leftover cooked meats; fish such as salmon, tuna, shrimp; hard-boiled eggs; cut up cold-cuts. If you're vegan, tofu works.

Cheese if you want: chopped or shredded cheddar or feta are great; freshly grated parmesan is hard to beat as well.

Croutons if available, or make your own: Sauté stale bread in a butter/olive oil mixture. Add salt, pepper & garlic. Cook until crisp. If you have some Chinese noodles, these are great too.

Herbs are a great addition. If you have scraps of dill, parsley, oregano, thyme etc., chop & throw them in.

Get Creative! If there's anything else in the fridge that is a leftover and you like it, it may just work out fine in your big salad.
Prep Time30 mins
Total Time30 mins

Ingredients

  • Several cups Mixed greens, torn
  • Two cups Mixed fresh vegetables Your choice, see above
  • One cup more Vegetables Any cooked leftovers?
  • One cup Protein Your choice, see above
  • 1/2 cup Herbs Your choice, see above

Instructions

  • Place all ingredients into a big bowl and toss with your favorite dressing, or just mix in some olive oil, vinegar, salt, pepper and herbs and seasonings of your choice.
  • Serve and enjoy.

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Pasta Puttanesca

This is one of my all-time favorite pasta recipes. This can be made vegetarian by substituting the fish sauce or anchovy paste for some of the caper juice. It has a very salty/savory taste and is much lighter an Italian dish than others that are loaded with tomato sauce and meat.

Pasta Puttanesca

My all time favorite pasta dish! Amazing flavor, complexity and texture. I've often thought this would be a great preparation to serve on garlic bread rounds as an appetizer. Serve with a nice fresh salad and artesian bread. White wine is a wonderful accompaniment, but the flavors are strong enough to shine through a red wine as well. During the summer I've made a version of this recipe using fresh diced tomatoes and chopped fresh basil: Different but no less delightful! Since I LOVE chopping veggies and other ingredients, I chop all the ingredients ahead of time and store in little bowls. Once that's done, the actual cook time goes very quickly. Serves 4-6.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta
Servings: 4 people

Ingredients

  • 3/4 cup dried tomatoes, reconstituted Add to 1 c. boiling water; let steep
  • 1/4 cup olive oil
  • 1/2 cup onion, chopped
  • 2 tsp anchovy paste OR Vietnamese fish sauce, to taste
  • 1/2 cup olives, green & black chopped
  • 8 cloves garlic pressed or finely chopped
  • 1 TB majoram or oregano, fresh
  • 3 TB capers
  • red pepper flakes to taste
  • salt & pepper to taste
  • 1 lb Linguini cooked al dente

Instructions

  • In a small bowl, combine boiling water and dried tomatoes; set aside for 5-10 minutes to soften. Start to heat up a large pot of water to cook pasta.
  • In a large skillet, heat olive oil; add onions & anchovy paste (or fish sauce) and sauté until onions are golden. Add garlic, tomatoes and their water, olives, capers and marjoram or oregano. Cook, stirring occasionally, 9-12 minutes until half the liquid has evaporated. Leave the kitchen 1 or 2 times and then return so you can appreciate the fragrance. Add final ingredients.
  • While the sauce is simmering, cook pasta to your preferred doneness.
  • Drain pasta thoroughly then place in a large serving bowl. Toss in sauce ingredients and serve. Buon appetito!

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Sauerkraut Soup

Sauerkraut Soup

Rich and flavorful with a variety of textures: this is one delicious soup that you'll never find in a can, or at Panera.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Servings: 6 peeps

Ingredients

  • 2-3 tbsp olive oil, extra virgin preferred
  • 1 large onion, diced
  • 2 lbs beef chuck (or pork) cut into small chunks
  • 2 lbs sauerkraut deli counter or homemade
  • 1 8oz can tomato sauce
  • 4 cups water or stock
  • 1/3 cup dried mushrooms (reconstituted)
  • lemon juice & honey to taste
  • salt & pepper to taste (or my Secret Ingredient)

Instructions

  • Sauté onion in olive oil. As it softens, add meat and sauté until brown.
  • Add sauerkraut, water or stock, mushrooms and tomato sauce and simmer for 30 minutes. Add lemon juice (about 1 tbsp or so), honey, salt & pepper to taste. Let simmer for another 30 minutes or so to merge flavors.
  • Serve nice & hot with a good crusty bread.

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