The Cowgirl Gourmet in Santa Fe

Good + Good for You in Santa Fe, New Mexico

no-cook recipes

Cucumber Salad

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With Labor Day behind us and the Autumnal Equinox a few weeks away (September 23), there’s still plenty of time left to stock up on your favorite summer ingredients. Some of the foods I long for as soon as they are gone include peaches, melons, corn and cucumbers.

My Grandmother’s Cucumber Salad

While you may be thinking–cucumbers grow year-round, you are right, they do. But the peak cucumber season at the farmers market is coming to a close. Look for lemon cucumbers, pickling cucumbers and persian-like cucumbers with few seeds. All of these varieties make a sensational cucumber salad.

During the summer months, my grandmother would make this vinegary cucumber salad that I can still taste when I close my eyes. She combined cucumbers, white onion and vinegar for a salad that combined well with everything–and she often added fresh dill. Crisp, cold and punchy from the white vinegar, I could eat the entire bowl–though I never did.

Contemporary Cucumber Salad

Fast forward 35 years and I still crave her cucumber salad, though I have given it my own spin. While I have maintained the essence of my grandmother’s version, I have added additional colors, textures and red wine vinegar to make this salad pop.

I like a variety of cucumbers, such as lemon cucumbers and I prefer the burpless cucumbers without seeds, like Persian or English cucumbers.  To the diced cucumbers, I add salt, julienned radishes, diced red onion, a handful of cherry tomatoes cut in half, flat-leaf parsley, lemon juice, olive oil and red wine vinegar.

This healthy side dish comes together in less than 15 minutes and you can eat it immediately or let it sit for a while and snack on it for a few days. Fresh, crisp, colorful and vinegary, this cucumber salad will help you squeeze the last bit of summer out of the season before everything around us becomes flavored with pumpkin spice!

Buen provecho!

Cucumber Salad

Cucumber Salad
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Cucumber Salad

Crisp cucumbers pair well with red wine vinegar, red onions, tomatoes, radishes and parsley for a sensational summer salad. This salad is good eaten al momento and it's good as leftovers which makes this good for the long haul.

Course healthy snack, Salad, Side Dish
Cuisine American
Keyword cucumber, vinegar
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 large cucumbers I use two different cucumbers such as lemon and persian or English
  • 1 teaspoon kosher or sea salt
  • 4 radishes julienned
  • 1/2 cup cherry tomatoes cut in half
  • 1/2 red onion diced
  • 1/2 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/3 cup flat-leaf parsley chopped

Instructions

  1. In a big bowl, add diced cucumbers and salt.

  2. Continue chopping the remaining ingredients--radishes, red onion, cherry tomatoes and parsley--and add into the bowl with the cucumbers. Stir well to combine and let sit for a few minutes so the flavors meld.

  3. Add the juice of half a lemon, olive oil and red wine vinegar and toss to coat all of the ingredients.

  4. Add the chopped parsley and stir again.

  5. Refrigerate until ready to serve or serve immediately. Any leftover salad will keep in the fridge for up to three days.

 

Fattoush

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When the summer heat is on–and it’s on all over the country–we can only think about no-cook recipes. Dishes that come together by merely chopping, blending or tossing. Because who wants to create more heat in the kitchen? Not me. Maybe this is where the saying, “If you can’t stand the heat, get out of the kitchen” came from?

But even when it is too hot to cook, we still have to eat. And when done correctly, this salad can be a meal everyone will appreciate.

Lebanese Cooks

One of my former bosses was Lebanese and she and her mother were phenomenal cooks. And when I say phenomenal, I mean the best Lebanese food I have ever had. Light and fresh, everything was beyond flavorful and made with tons of love. I recall her holiday spreads of assorted Lebanese dishes. One always stood out for me. Fattoush. In fact, she knew I loved this salad so much, she would often bring a huge bowl of it to share with me for lunch.

Crispy pita chips are the croutons along with chopped cucumber, tomato and red onion. Lemon juice and red wine vinegar mingle with olive oil to dress the ingredients for a perky, crunchy and healthy salad that pops and satisfies. For a bit more heft, feel free to add crispy Romaine and I add feta for a tang and a few Kalamata olives for the brine. Cold shrimp or grilled chicken are also great toppers.

A Perfect Cold Summer Meal

This super basic salad hits every note. And, while not required, a sprinkle of sumac lights this summer salad on fire–in a good way. You will want to enjoy this salad all summer long.

Make a batch for the next pool party. Or take it to the next potluck and watch everyone fall in love with the textures and flavors of this dish that took you less than 10 minutes to make. Serve with falafel, hummus and pita bread for a Mediterranean feast alongside a bowl of assorted olives and everyone will treasure this light and healthy dinner.

Sometimes it is about the simplicity of a dish that makes it shine. Oh, how this dish shines!

Buen provecho!

Fattoush

Fattoush 2
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Fattoush

Crispy and cold, this salad is so easy and everyone loves how colorful and flavorful it is. The crunchy pita chips are the coup de grace and the fact that this dish is healthy makes it even more special. Add shrimp or grilled chicken to make it appeal to the men in your life.

Course Appetizer, entree, healthy snack, Salad, Side Dish
Cuisine Lebanese, Mediterranean
Keyword cucumber, onions, tomato
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 cucumbers, chopped if they have big seeds, remove the seeds
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/4 red onion, diced
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup flat-leaf parsley, diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 cup toasted pita chips, lightly crushed
  • 4 oz feta. crumbled
  • 1/2 teaspoon sumac, as garnish optional, but recommended

Instructions

  1. In a bowl, add the cucumbers, tomatoes and red onion and squeeze the lemon over the top.

  2. Stir to combine and continue adding the salt, pepper, parsley, red wine vinegar and olive oil. Toss again to coat all of the ingredients.

  3. Add in the pita crisps and feta and stir well.

  4. Serve immediately.

  5. If you need to make this in advance, don't add the pita crisps and feta until ready to serve.

  6. When plated, sprinkle sumac over the top for a burst of flavor.

  7. While the salad lasts in the fridge, it's never quite as good as it is the day you make it. And keep in mind that any leftover pita chips will get soggy.

 

Sesame-Lime Cabbage Salad

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Summertime is when we refuse to turn on the oven and instead turn our focus to cold foods that require little effort but deliver big flavors. Salads, slaws and cold soups fit the bill. After making this recipe three times over the last few weeks, now you, too, can savor the long summer days and still eat well without heating up the kitchen.

Summer Salad and Slaw

All it requires is a bit of chopping and shredding and a simple but seriously sensational and stout dressing made with lime juice, ginger, garlic, honey and a touch of apple cider vinegar and toasted sesame oil.

The first time I served this salad with fish tacos and then I plopped a piece of grilled salmon on top with some crushed cashews. The third version was served with seared tuna. Each time I made this easy-breezy recipe, I loved it more and realized this is an ideal summertime dish. When I shared it with a friend and neighbor, she raved about it as well.

Asian Flavors

Though it leans toward Asian flavors, this dish pairs well with any grilled protein. It can be a side or a substantive salad topped with protein. Though the recipe says “salad,” it feels more like a slaw to me. But the name is irrelevant when the dish is so delicious. So you can have this as a salad or a slaw. Either way, it’s a simple salad that can be made in minutes and requires zero cooking.

Grill your protein of choice and let the flavors of summer soar while you lounge leisurely with a book and sip a refreshing cocktail.

Buen provecho!

Sesame-Lime Cabbage Salad

Sesame-lime cabbage salad plated
5 from 1 vote
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Sesame-Lime Cabbage Salad

This super simple but distinctive salad/slaw comes together without any heavy lifting. The dressing is what makes this dish sing. Toasted sesame oil combines with lime juice, honey, apple cider vinegar and ginger and garlic for a flavor bomb that is highly addictive. If you find yourself craving this dish, don't worry because it's good and good for you. Serve with grilled protein or as a BBQ side dish. I also added crushed cashews and crispy tortilla chips to add some crunch and I loved both versions.

Course healthy snack, Salad, Side Dish
Cuisine American, thai
Keyword cabbage, caesar salad, cole slaw
Prep Time 15 minutes
Total Time 30 minutes
Author The Cowgirl Gourmet thanks the Detoxinista for this incredible recipe

Ingredients

For the salad

  • 1/2 head cabbage thinly sliced
  • 2 carrots shredded
  • 3 green onions chopped
  • 1 large handful cilantro chopped
  • 1 1/2 tablespoons white and/or black sesame seeds for garnish

For the dressing

  • 1/4 cup fresh squeezed lime juice
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic minced, about 1 clove
  • 1 tablespoon fresh ginger minced, about 1"
  • 1/2 teaspoon sea or kosher salt
  • 1 tablespoon toasted sesame oil

Instructions

  1. In a bowl, combine the lime juice, honey, vinegar, garlic, ginger, salt and toasted sesame oil and whisk well to combine. Make sure the honey is totally incorporated.

    Sesame-lime cabbage salad dressing

  2. In a large bowl, add the shredded cabbage, carrots, green onions and cilantro.

    Sesame-lime cabbage salad ingredients

  3. Drizzle with the dressing, adding four tablespoons to start, and toss to coat.

  4. Taste and add more dressing if needed. Let the salad marinate in the fridge for 15 minutes before serving.

  5. After the salad has marinated, toss again before serving and garnish with white and/or black sesame seeds.

    Sesame-lime cabbage salad plated 2

  6. Store any leftovers in an airtight container in the fridge for up to three days.

 

The Best Tuna Salad

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Growing up, tuna salad was one of our go-to’s when we needed a quick meal. My mother loved Miracle Whip and my father preferred Hellman’s. This was why she made two different batches. Because I was not into sweet mayo, I shared my father’s batch. Honestly, I think my mother was grateful because she could snack on hers for a few days.

Though tuna salad felt plebeian back then, it came together easily and was packed with protein. And my mother loved tuna melts–but who didn’t in the 70s? A toasted English muffin with tuna salad and melted cheese? Yes, please.

Kicked Up Tuna Salad 

Fast forward to 2022 and tuna salad still feels like a humble dish, and it is. But, over the years, I have tweaked the recipe adding a bit of this and a bit of that to make it significantly more respectable and delicious. I love adding lots of celery for plenty of crunch factor. The juice of half a lemon for acid. A squirt of stoneground mustard for depth and parsley for freshness. But David recently made a new discovery that has officially taken this classic staple we all grew up on over the top.

A few weeks ago he came home with an upscale brand of canned albacore tuna, Wild Planet that was a game-changer. Sure, it’s twice the price of regular canned tuna, but it’s at least five times better. The first time we used this sustainably caught, hand-cut and hand-packed albacore tuna in water, we swore this is the only brand we will buy.

Tuna salad canned tuna

Wild Planet for the Win

The flavor is clean and bright and makes the best tuna salad. Seriously, the Wild Planet canned tuna is incredible and worth every penny. Now that we know what the best canned tuna tastes like, we continue to make this simple dish to remind ourselves of what we have been missing all these years. No longer is this a lowly dish, but a contemporary spin on an old favorite.

With these simple modifications, tuna salad can be served as a sandwich, with a lettuce wrap, over mixed greens or with crackers for a light snack. I highly recommend you add a side plate of your favorite raw vegetables–or whatever you have in the fridge, along with pickles and a spicy pickled cherry pepper for some heat.

Tuna salad sandwich

Tuna salad raw vegetables side

Considering we have once again fallen in love with tuna salad, I am confident Wild Planet will make you a convert as well.

Buen provecho!

The Best Tuna Salad

Tuna salad mixed
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The Best Tuna Salad

This is not the tuna salad we grew up on. This is something entirely better, using a high-quality tuna and a few key ingredients. The first trick is Wild Planet canned tuna. Adding a dollop of coarse ground mustard also adds depth to the mayo and lemon juice. Once it chills and melds, I think you will agree that this is the best tuna salad you have ever had.

Course entree, healthy snack, Main Course
Cuisine American
Keyword tuna, tuna salad
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 5 oz. cans of Wild Planet albacore tuna drained thoroughly
  • 2/3 cup celery chopped, about 2 ribs plus some leaves
  • 1/3 cup red onion diced
  • 1/4 cup parsley minced
  • 3/4 teaspoon Kosher or sea salt
  • Freshly ground black pepper as much as you desire
  • 1/3 cup mayo
  • 1/2 teaspoon stoneground mustard
  • 1/2 lemon juiced

Instructions

  1. In a small mixing bowl, add the canned tuna and use a fork to break up the big chunks.

    Tuna salad Wild Planet tuna

  2. Add the celery, red onion and parsley.

    Tuna salad chopped vegetables and parsley

  3. Add the mayo, mustard, salt and pepper.

    Tuna salad with veggies and mayo mustard

  4. Add the lemon juice.

    Tuna salad veggies with mayo mustard and lemon juice

  5. Blend well to combine.

    Tuna salad close up

  6. Refrigerate for an hour or more to chill through and allow the flavors to meld.

  7. Serve as a sandwich, over lettuce and a side of raw vegetables, such as carrots, radishes and cucumbers, along with your favorite pickles and a pickled cherry pepper.

    Tuna salad sandwich

  8. If making a sandwich, add lettuce such as butter lettuce, red leaf lettuce or spicy arugula, if desired.

Almond Butter Chocolate Chip Energy Bites

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January is the month when we wipe the slate clean and start fresh. With a new beginning comes new hopes and intentions. New ideas and plans. Less sugar, more protein. Or perhaps you are taking the dry pledge this month and eschewing alcohol as your first month of the year resolution.

As good as our intentions may be, the beginning of 2021 doesn’t feel that much different than the rocky road that was 2020. Keep in mind we can’t control the world, but we can control what we eat.

And while I’d really like to make a big batch of chocolate chip cookies to feed the political pain we are watching on TV and minimize our collective agony, I’m sticking with the virtuous route and not giving in to the treacherous path of cookie cravings. Instead, I am leaning on these almond butter chocolate chip energy bites. They taste a lot like a chocolate chip cookie but happen to be a beautiful combo of protein, fat and chocolate–and who can say no to that?

Protein, Fat and Chocolate

Using only five basic pantry ingredients, these bite-sized snacks are healthy, gluten-free, vegan and require zero cooking. A smart combination of almond butter provides the protein, coconut adds fat, maple syrup adds a sweet note along with essential minerals. The mini chocolate chips are the coup de grace of chocolate crunch factor. They are certain to satisfy the sweet cravings when they hit.

Once you pulverize the oats and coconut in the food processor, all you need is 10 minutes, one big bowl and wet hands and these energy bites are ready whenever you are. Keep them handy for moments of hanger, when the kids need a quick bite mid-day or when everyone needs a better-for-you-than-ice-cream-dessert. A few of these almond butter chocolate chip energy bites and everyone will be happy again.

Or maybe you need to make these energy bites–that will remind you of chocolate chip cookies–and not tell anyone. Make them when no one is home and store them in an obscure place in the freezer so they will be yours, all yours.

Based on the first 13 days of 2021, this may be the most prudent course of action.

Buen provecho!

Almond Butter Chocolate Chip Energy Bites

Almond Butter Chocolate Chip Energy Bites horiz
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Almond Butter Chocolate Chip Energy Bites

When you are craving chocolate chip cookies, but you know this is not the best choice for a snack, grab a few of these energy bites instead. They will satisfy you more than a cookie will because of the brilliant combo of protein, fat and chocolate. Store them in the fridge or freezer for when the moment of need strikes.

Course healthy snack
Cuisine American
Keyword energy balls, energy bites, gluten free, vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 40
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Healthy Gluten-Free Family blog

Ingredients

  • 1 1/4 cup gluten-free oats
  • 1 cup shredded coconut
  • 1 16 oz. almond butter unsalted
  • heavy pinch kosher or sea salt
  • 1/3 cup maple syrup
  • 3/4 cup mini chocolate chips I use Enjoy Life brand

Instructions

  1. In a food processor, add the oats and coconut.

    Almond butter chocolate chip energy bites coconut and oats

  2. Pulverize until finely ground.

    Almond butter chocolate chip energy bites ground oats and coconut

  3. In a big bowl, dump the ground oats and coconut and add the jar of almond butter, salt, maple syrup and chocolate chips. Stir well to combine.

    Almond butter chocolate chip energy bites butter blending

  4. Line a baking sheet with parchment paper.

  5. Wet your hands and shake them off. Use a tablespoon to scoop the batter, roll the batter in the palms of your hands into a ball of whatever size. I made them 1- 1 1/2 inches in diameter--enough for two or three bites of goodness.

  6. Place the balls on the parchment paper and, when all of the batter is used, place the baking sheet in the fridge for an hour to solidify.

    Almond butter chocolate chip energy bites baking sheet

  7. Once the balls are more firm, place the balls in a sealed container or freezer bag. Store bites in the fridge or freezer and enjoy them frequently. Sharing is entirely up to you.

 

Top 10 Recipes of 2019

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There’s a reason everyone loves to dive deep into analytics. It shows what’s gaining traction, what is on-trend, what most people like best and also what they like least. As I was looking back on this year’s recipe analytics, my favorites are certainly different from yours. But it’s your voice that matters–because I like every recipe–and I am thrilled to share the top 10 from 2019. And analytics are also announcing that this is my 500th post in 10 years which brings even more joy!

From smoothies to salads, pasta to salad dressings and a few good + good for you desserts, this is a list that will help you succeed in the kitchen in the new year and for years to come.

#10

This Smoothie 2.0 recipe takes us all the way back to the beginning of the year when we are virtuous and committed to making excellent food decisions like drinking lots of smoothies. Adding frozen cauliflower to your smoothie instead of bananas is an easy switch that lessens your sugar consumption and ups your veggie count. And isn’t that what we all want more of?

Blueberry-Cauliflower smoothie

#9

Your number nine choice is one of my top choices–the Emergency Brownies. Because we all know the feeling of needing dessert. Not wanting, but needing something sweet. Nigella’s emergency brownie to the rescue. One bowl and 30 minutes later, you will have enough brownies to satisfy two people generously and four people conservatively. Isn’t that sweet?

Emergency Brownies

#8

If you are looking for an entree that comes together in 15-minutes, let this 15-Minute Pasta be the recipe you lean on time and again. It’s quick, easy, economical and mind-blowingly delicious. Thanks to my friend, Stephanie, for sharing this gem with me.

15-minute pasta

#7

Salads are my jam, as you can tell by the number of hearty salad recipes I share. But, please, no boring salads. I like salads with a bold personality. Salads that are hearty, memorable and desirable to all kinds of picky eaters. The Ultimate Green Salad from New York’s Via Carota is simple but stunning. Mixed greens are dressed with a flavorful sherry vinaigrette and are piled high like a sturdy mountain. When it is placed before you, even the most salad-averse will want to dive into this masterpiece of greens.

Via Carota The Ultimate Green Salad

#6

Summertime is all about outdoor cooking, frolicking, swimming and fun in the sun. It’s no surprise that the sixth favorite post is the collection of 28 Recipes to Celebrate the 4th of July. From breakfasts to beverages, soups to salads, sides to burgers and plenty of sweet treats, there’s something everyone will love in this robust compilation of great eats for our favorite summer holiday.

28 recipes to celebrate the 4th of July

#5

We traveled to Jamaica to discover this recipe which is one you need to put to memory. Big and bright flavors, but few ingredients, this Chardonnay Dijon Vinaigrette will make you crave salads. It’s that good.

Chardonnay Dijon Vinaigrette

#4

As a gazpacho expert–maker of the soup and eater of the soup, any chance to eat more tomatoes and fruits and I am on it. This watermelon-tomato gazpacho is proof. Luckily, this Peach and Tomato Salad with Basil and Fresh Mozzarella is serious enough to be an entree and stunning enough to be the talk of the dinner table. Perfect for a summer cookout with friends, the trick is to make enough of this salad because it will disappear quickly.

Peach and tomato salad

#3

I waited years to share this recipe with you and I still don’t know why it took me so long. I am not the selfish type. But now that you have this decadent recipe for a dairy-free Chocolate Pot de Creme that rivals its heavy, dairy-full cousin, you can make it whenever the desire hits. Cashews provide the heft along with the coconut oil, while the maple syrup and cacao bring in the chocolate flavor. O. M. G.

Chocolate pot de creme

#2

As a lover of Reese’s cups, but not a lover of cheap chocolate and ingredients I may not want to eat, it’s hard to get my chocolate and peanut butter fix. Until now. These No-Bake Peanut Butter Bars come together in a jiffy and are exactly what you and I both want in a peanut butter and chocolate concoction.

No-Bake Peanut Butter Bars

#1

Virtual balls of happiness. That’s what these Apricot, Cashew and Coconut Energy Balls are, which may be why they landed in the top spot for this year’s most popular recipe. Made in a food processor, they can save you from hanger when the moment hits. Switch out the dried fruit and nuts to come up with your own combos or stick with the apricot and cashew which is tried and true. (And, as one dear reader pointed out, be sure and seek out the unsulphured apricots, which are not pictured here. The color is more brown-orange, but they are better for us.)

Apricot cashew coconut energy balls

As we close the chapter on another year and another decade, let’s agree to be more gentle. On ourselves and with others. To love a little more and be kinder. To ourselves and others. And to celebrate with our beloveds by cooking at home with more Cowgirl Gourmet in Santa Fe recipes that are good + good for you.

Buen provecho and cheers to an incredibly bright 2020!

The Ultimate Green Salad

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Cooking for four or eight people is a breeze. But cooking for one comes with less joy and a lot more pain. Whether you are single, choose to live alone, travel a lot or are flying solo while your better half is out of town (like mine is), I think cooking for one poses inherent challenges. Typically, it leaves me feeling a bit uninspired and underwhelmed by the possibilities.

The Struggles of Cooking for One

In spite of being a “glass is half-full” girl, I see far greater downsides to cooking for one and have yet to successfully maneuver this arena.

Generally, recipes are created to serve groups of people, six to eight, and what singular diner really wants to put a dish on repeat that many times? Not me. It defeats the purpose of having so many choices of eating the dishes our beloved or friends may not adore or even like or tolerate.

The second struggle is that recipes simply are never developed for a single serving, which is deeply frustrating. This forces us to dig into our resourcefulness and make one meal at a time. (Yes, I do like batch cooking, but, again, when I am alone, I yearn for diversity in meals.)

A few other struggles include that David still hasn’t taught me to grill, so grilling is out of the question. And with the tail-end of the stifling summer heat, I have zero desire to turn on the oven.

Edible New Mexico

Thankfully, the theme of the new issue of Edible New Mexico is all about cooking for one. Lucky for me, it arrived just in time to reassure me that cooking for myself is both doable and delightful.

As I look back on the last week of what I have eaten while flying solo, I see a clear theme. It all revolves around salads using farmers market ingredients. Greek salad. Kale salad. Salad with roasted vegetables and Chardonnay Dijon vinaigrette. And, yes, salad for breakfast.  But I wanted something different and new.

Via Carota

Thankfully, Samir Nosrat again delivered something seriously sensational when she scored the ultimate green salad recipe from Via Carota in New York City. Featured in the May 8 issue of the New York Times Magazine, this seems like the perfect time to test out this dish that still weighs heavily on my mind from a few years ago.

Via Carota was my only choice for a belated birthday lunch when we were in New York. Having read about this eclectic West Village trattoria, I was giddy with anticipation. One of three tables having a very late lunch in the middle of summer, it felt as if we were the only patrons.

The service was smooth and almost invisible as the staff magically appeared exactly when you wanted them. Being a vegetable lover, I was impressed with the choice of 15 vegetable starter dishes on the menu. These veg-centric appetizers activate your tastebuds for the traditional Italian dishes that focus on high-quality ingredients prepared simply. That’s my MO in the kitchen and perhaps why I adore this restaurant.

For my special lunch, we started with this colossal salad that was piled high in a bowl and lit up my world. A mixture of crisp and succulent lettuce leaves tangle together to make this stellar salad a meal for one serious vegetarian or vegan. Priced at $18, it’s enough to feed two or more people as a starter. Even weeks after my celebratory lunch, I was still contemplating this sublime Via Carota salad and its sheer simplicity that makes every other salad shrink in comparison.

The Ultimate Green Salad

Not expecting to ever be able to recreate this dish–or enjoy it without traveling to the Big Apple, making it at home seemed surreal and something I should savor while dining alone.

Though the recipe yields enough servings for six to eight people, I merely dressed enough greens for a solo salad adventure. And what an adventure it was, thanks to a few culinary hacks by Via Carota owners and chefs Jody Williams and Rita Sodi. The shallots are quieted by a quick shock of cold water. The fresh greens are magnificent on their own and are washed thoroughly several times to remove any possible grit or sand that remains.

The aged sherry vinegar is soundly muted with the addition of a tablespoon of warm water. And good extra virgin olive oil combines with Dijon, ground mustard, a dollop of honey and thyme to create a luscious and well-balanced vinaigrette that would be equally good on roasted vegetables or grilled meats.

The vinaigrette makes more than a cup and will provide you with countless opportunities to celebrate a solo meal with this ultimate green salad. WAnd whether you are dining solo or cooking for a crowd, this simple salad has enough chutzpah to steal the show.

Buen provecho!

Via Carota The Ultimate Green Salad

The Ultimate Green Salad
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The Ultimate Green Salad

This salad will ruin you for every salad that comes after. It's utter simplicity and massive flavor allow the greens to shine with the right amount of sherry vinegar and mustards to create a perfectly balanced vinaigrette. This vinaigrette would be equally stellar on roasted vegetables and grilled meats.

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 - 8 people
Author The Cowgirl Gourmet in Santa Fe thanks Samir Nosrat for scoring this incredible recipe

Ingredients

For the vinaigrette

  • 1 large shallot minced
  • 2 tablespoons aged sherry vinegar plus 1 teaspoon
  • 1 tablespoon warm water
  • 1 cup extra virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons whole-grain mustard
  • 1 1/2 teaspoons honey
  • 2 sprigs thyme washed and stripped
  • 1 large garlic clove finely minced or grated
  • 1 big pinch kosher salt
  • Freshly ground black pepper to taste

For the salad

  • 8-10 cups mixed greens 1 head of each: butter, Romaine heart, endive, watercress; 1/2 head frisée

Instructions

To make the vinaigrette

  1. Place the shallot in a fine-mesh strainer and quickly rinse with cold water. Allow to drain well and then place in a medium bowl.

    The Ultimate Green Salad shallots

  2. Add sherry vinegar and warm water and allow to sit for 2 minutes.

  3. Whisk in oil, mustards, honey, thyme, garlic and a large pinch of salt and freshly ground black pepper. Taste, and adjust salt and vinegar as needed. Set vinaigrette aside.

    The Ultimate Green Salad Vinaigrette

To wash the greens

  1. If you aren't buying your greens from the farmers market or those that are already pre-washed, wash the greens.

  2. Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens around in the water, then drain. Wash twice more in cool, then cold water. Transfer to a salad spinner to dry thoroughly. Gently wrap in clean dish towels, and set aside.

To assemble the salad

  1. To assemble the salad, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing.

  2. Continue with another handful of salad, more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad.

  3. Top with a final drizzle of dressing and serve immediately.

    The Ultimate Green Salad

  4. Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining vinaigrette.

Peach and Tomato Salad with Basil and Fresh Mozzarella

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It’s not often I drop the ball. But in the midst of traveling for work, countless deadlines and unexpected turbulence, I dropped a ball. Instead of providing two recipes to accompany an article I wrote for a new publication, I only managed to squeak out one before the drop-dead deadline.

The reality of not being able to do everything, all the time and for everyone hit me hard. Yes, the subject was peaches which are not quite yet in season and this also impeded my ability to perform. However, as soon as the peaches were finally ripe, I doubled down.

Perhaps I made the dish a day late, but knowing how good it turned out made me cringe that I faltered. So I am happily passing this peachy new way to use summer’s golden fruit on to you, amigos.

Peaches and Tomatoes

The original idea for the second recipe was inspired by a Panzanella salad with peaches and tomatoes. But with bathing suit weather upon us, I decided to ditch the bread. Instead, I wanted to focus solely on letting the stellar flavors of the fruits shine. And how they shine!

The bright and refreshing combination of juicy peaches and ripe, heirloom tomatoes is sensational and reminds me a lot of my initial reaction to this 2010 summer salad favorite. Similarly, this recipe is going to make you wonder what took so long for you to pair these seasonal beauties together. Adding summer’s favorite herb, basil, to the mix adds a punch of peppery flavor. And dropping in bite-sized balls of mozzarella makes this salad seem almost like a meal.

If you don’t have any sherry vinegar in your pantry, now is the time to change that. Sherry vinegar is a brilliant addition to any dish that includes raw tomatoes, especially gazpacho. The sweet and sour sherry vinegar and the olive oil mingle with the tomato and peach juices. The smell alone will have you fighting over who is going to drink the vinegary juices once the salad disappears.

Good News and Bad News

The good news is this seasonal summer salad is a spectacular side dish. It requires 5 ingredients and comes together in about 5 minutes flat. Seriously loved this part.

The bad news is it’s going to be a challenge to eat this salad often enough while peaches are at their peak. This salad was all I made for lunch one day and David and I ate the whole thing. We each had two servings and, while we were eating, started talking about how adding boiled or grilled shrimp would transform this salad into a legitimate summer meal. Or use crumbled feta or goat cheese for the mozzarella balls as another way to switch things up.

Creativity in the kitchen comes into play when you love a dish so much you think of several variations of it so you can repeat it but without getting bored. This salad has both versatility and that craveable factor which makes it another solid recipe. If your summer mantra is to spend less time in the kitchen and more time having fun, simply add this recipe into the rotation and everyone will be peachy keen.

Buen provecho!

Peach and tomato salad

Peach and tomato salad
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Peach and Tomato Salad with Basil and Fresh Mozzarella

Sweet and tangy and overflowing with flavor, this salad exemplifies summer. Using the best vine-ripened peaches and heirloom tomatoes you can find makes this dish a stand-out. Basil and mozzarella make it sing. And the sherry vinegar takes it over the top. The fact that it only takes 5 minutes to prepare, means no one slaves in the kitchen in order to put an incredible meal on the table. Add boiled or grilled shrimp and this salad becomes a simple but solid dinner on a hot summer night.

Course Main Course, Salad, Side Dish
Cuisine American, Italian
Keyword mozzarella, peaches, tomato salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 organic, vine-ripened peaches sliced
  • 1-2 heirloom tomatoes depending on their size, sliced and cut into bite-sized chunks, reserving the juice
  • 4 oz. small mozzarella balls
  • 12-15 leaves basil chiffonade the leaves
  • 1-2 shallots depending on their size, thinly sliced
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon flaky sea salt such as Maldon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse the peaches and tomatoes and dry them.

  2. Cut the tomatoes in half, then in slices and then into chunks. Arrange on a platter as haphazardly as you desire, and then pour any juice over the tomatoes.

  3. Cut the peaches in half and remove the pits. Slice the peaches and arrange around and over the tomatoes on the platter.

  4. Drain the mozzarella balls and drop over the top of the peaches and tomatoes, letting them fall where they may.

  5. Layer the basil leaves on top of one another and wrap them up like a cigar to chiffonade them. Sprinkle the basil leaves over the peaches, tomatoes and cheese.

  6. Slice a big shallot thinly or 2 smaller ones and separate the rings as you scatter them over the salad.

  7. In a small bowl, add the sherry vinegar and whisk in the olive oil until it's blended.

    Sherry vinaigrette

  8. Methodically pour the vinaigrette over the peaches, tomatoes, mozzarella, basil and shallots.

  9. Sprinkle the salt and pepper over everything and serve immediately.

 

 

 

Chocolate Pot de Crème

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A deep, rich and dark chocolate pot de crème is the crème de la crème.

If you are a chocolate lover, this dessert is an incredible way to impress your guests or family for a special occasion. The problem?

The typically French pot de crème is made with heavy cream, whole milk, lots of chocolate, egg yolks and sugar. Not that this is a bad thing. But, if you are cutting back on dairy and sugar, pot de crème may not be the first dessert you think of when you are craving chocolate. What if we want this dessert more often than only special occasions?

If you could make a deep, rich and dark chocolate pot de crème without dairy and sugar, would that pique your interest?

Good + Good for You

It’s been a few years that I have been making this version of chocolate pot de crème and it always gets rave reviews, praise and questions about the recipe. Then, most people shake their head in amazement when I tell them how it’s made–and what’s not in it. It’s so easy and unbelievably fabulous, you’ll never believe it calls for five ingredients you probably have in the pantry right now. And that it is also vegan and free from refined sugar.

First, the cashews need to soak for a few hours. Then, the softened cashews are blended with nut or plant milk, raw cacao, coconut oil and maple syrup. Once blended, it becomes a thick and unctuous pudding-like consistency. But when it’s chilled thoroughly, it becomes a far healthier cousin to the traditional French chocolate pot de crème. It tastes exactly the same as the unhealthy version and, yet is equally as rich and thick.

All you need is a blender and a little time in the fridge as this recipe comes together in less than five minutes. The next chocolate craving that hits, try making this contemporary spin on chocolate pot de crème.

I have yet to not blow people’s minds when I tell them it’s vegan and good+ good for you. And it’s fair to assume you will experience the same mind-blowing reaction.

Buen provecho!

Chocolate pot de creme

Chocolate pot de creme
5 from 1 vote
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Chocolate Pot de Crème

This chocolate pot de creme may rival the real deal. It's so rich and dreamy, you'll swear it's made with heavy cream and loaded with sugar, but it's not. It's vegan and uses maple syrup as the sweetener and coconut oil is the ingredient that makes it thick and rich. Soaked cashews are the base and when they blend up, they become this magical thickener that acts like heavy cream. My guess is you'll blow people's minds with this dessert, so go ahead and give it a try.

Course Dessert
Cuisine American
Keyword chocolate, dessert, vegan
Prep Time 10 minutes
Soaking time 2 hours
Total Time 10 minutes
Servings 6
Author The Cowgirl Gourmet adapted this recipe from the Detoxinista

Ingredients

  • 1 cup organic cashews
  • 1 cup plant or nut-milk almond, hemp, oatmilk, etc.
  • 1/2 cup raw cacao
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla bean paste or vanilla
  • Pinch pink Himalayan salt
  • Cacao nibs garnish, optional
  • Whipped creme or whipped coconut cream garnish, optional

Instructions

  1. In a high-speed blender, cover the cashews with water and let them soak for 2 hours.

  2. Drain the cashews and put them back in the blender.

  3. Add the nut or plant milk, cacao, coconut oil, maple syrup, vanilla and pinch of salt.

  4. Blend to combine and then turn on the high speed component and let it run for at least 1 minute. 

  5. Stop the machine and scrape down the sides. Taste it and if there is any texture remaining, blend for a bit longer. You want it super smooth.

  6. When it's smooth, pour the mixture into 6-8 ramekins, depending on how big they are.

  7. Place ramekins in the refrigerator for 3-4 hours until solid and chilled through.

  8. Serve with coconut whipped cream or whipped cream and maybe sprinkle a few cacao nibs on top for texture.

Apricot, Cashew and Coconut Energy Balls

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Spring is here or, at least, that’s what our clocks reported when many of us begrudgingly sprung forward last night. While I may not like losing an hour today, I do relish the idea of longer days before the sun sets.

Because I tend to look on the bright side, longer days means more time outdoors, less need for electricity and more natural light, more time to cook a few healthy dishes to nourish and feed us throughout the week and more time to read, rest, relax and spend time with those who matter most.

Take a Hike

As spring dances into our lives, longer daylight means more time for hikes and that’s exactly where you’ll find me. Exploring the hundreds of miles of hiking trails is what I crave right now and yesterday I went with some friends to explore an incredible trail on the way to the Santa Fe mountain.

Bear Wallow signage

Ranging in ages from an impressively spry and agile almost 70 (who led the way) to my almost 52 years young, four of us piled in the car and headed a few miles north to Bear Wallow hiking trail. We encountered maybe five other people on the majestic four miles as we traversed through a towering forest of aspen and fir trees along the snow-covered trails of the Sangre de Cristos.

Bear Wallow hike aspens

We were immediately overcome with a sense of peace, tranquility and silence–all we could hear was the wind blowing in the trees, our own footsteps in the snow and the distant sound of water running in a nearby stream.

Bear Wallow stream

It was the epitome of Zen and we could have hiked all day as the blue skies tempted us to keep walking, but we also could have used a boost of energy. A little snack. Something to nibble on when we finally reached our halfway point and sat down by the stream to rest, relax and take it all in.

Snack Attack

Had I been packing my new favorite energy balls, I suspect we would have pushed through to the other side, where, already tired, we were stymied by the reality of a 45 degree uphill hike. Instead, we turned around and headed back to the route we came–which also ended up being an uphill hike, but we pushed through, laughing all the way.

In preparation for many more hiking trips this spring, I made these energy balls so we don’t have to turn around next time. Instead, we’ll sit on the bench, which is a fallen tree, sip on some water and snack on these apricot, cashew and coconut balls while we are calmed by the gentle sound of the running stream below us. The combination of a super low sugar dried fruit, apricot, combined with protein from the cashews and healthy fats from the coconut will be the inspiration we need to rise up and take on the other half of the Borrego Trail.

Even if you’re not into hiking, these good + good for you energy balls make a great between-meal snack and are a smart way to curb and control the realities of being hangry. Drop a few into Jr’s lunch, make them for your next office meeting or book club gathering or have a bag of them stashed in your purse. They come together in minutes, cost a mere fraction of the price of a store-bought protein bar and taste like a tropical paradise. That, my friends, is a trifecta you can’t say no to.

Buen provecho!

Apricot cashew coconut energy balls

apricot balls plated
5 from 1 vote
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Apricot, Cashew and Coconut Energy Balls

The combination of these three ingredients combined with the zest of a lime make you swear you're in the tropics. Sweet, but not too sweet, and loaded with healthy fats and protein, all you need is a food processor to bring these healthy energy balls to life. I promise they will save you the next time you are hangry, stabilize your blood sugar and help you push through until the next meal. This recipe can easily be doubled or tripled.

Course healthy snack, Snack
Cuisine American
Keyword energy balls
Prep Time 5 minutes
Rolling balls 5 minutes
Total Time 10 minutes
Servings 12 balls
Author The Cowgirl Gourmet adapted this recipe from Gwyneth Paltrow's The Clean Plate cookbook

Ingredients

  • 1/2 cup dried apricots unsulfured
  • 1/2 cup raw organic cashews
  • 1/2 cup unsweetened shredded coconut
  • 1 lime zested
  • 2 tablespoons water
  • Pinch kosher or sea salt

Instructions

  1. Add all of the ingredients, except the water, to the food processor and turn the machine on. 

    apricot balls ingredients in processor

  2. As the ingredients break down, you will want to add 1 tablespoon of water to help it along. Then add 1 more tablespoon of water and that should help bring it together.

    apricot balls making 1

  3. It will take up to 3 minutes or more for everything to break down and become smooth. Once it forms a ball or comes together like this in the food processor, it is done.

    apricot balls smooth

  4. Using wet hands, carefully remove and place the batter in a bowl. Using your hands or a tablespoon, scoop a bit and roll it into a ball. Do this until you have about 12 balls. 

    apricot balls plated

  5. Store the balls in an airtight container in the fridge until ready to eat. Alternatively, you can also store them in the freezer.

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