salad dressing

Balsamic Vinaigrette

April 14, 2023 by hwhunter Leave a Comment

Spring has sprung! There is so much spring in the air in Santa Fe and what a welcome change. Buds have dropped on the trees, daffodils have sprouted and there is a renewed spirit in the air. The farmers market is also starting to produce more options and we are grateful.

Last week, I snagged a bag of arugula with one thing on my mind–salad. After a winter with limited access to locally-grown greens, the season’s first sign of arugula is a beautiful sight.

Say Hello to Salad Season

I recently had an arugula salad at a local restaurant (yes, that is you, Pranzo) that completely captivated me. Arugula, roasted beets, walnuts, gorgonzola and a sublime balsamic vinaigrette. This was so divine, I made it the next week for a gathering and everyone was equally smitten.

The combination of flavors–peppery arugula, earthy beets, toasted walnuts and stinky cheese–play so well with the sweetly acidic balsamic vinaigrette. The version I came up with uses 1:1 ratio of extra virgin olive oil to balsamic, but also features Dijon mustard, garlic, dried herbs and a touch of maple syrup. This vinaigrette is so simple yet unmistakably sensational, I encourage you to have a jar in the fridge so you are ready for salad season.

Being prepared means salads can your best friend and a quick and easy dinner is never far away.

Very Vinaigrette

Extra virgin olive oil is the base of every vinaigrette. Add shallots and it becomes this. Add champagne vinegar and you can have this vinaigrette. Or if you want a mustardy vinaigrette, there is this recipe. But add balsamic vinegar and balsamic becomes the star of the show. While I like balsamic, I appreciate it more when the vinegar is toned down because it can be very strong and take over everything.

What I like about this recipe is there are other ingredients in the vinaigrette that tone down the balsamic flavor so there is more subtlety to the vinaigrette. This is clearly a balsamic vinaigrette, but it’s not screaming in your face. That means we can add more ingredients to the salad to make it fun and filled with flavors and textures.

Grab a mason jar of sorts and get started making this balsamic vinaigrette. You can use it for salads, grilled or roasted vegetables, a dip for raw vegetables and for sourdough bread. The possibilities are endless.

As we launch into a bright and beautiful new season of change, lighter foods are on the horizon and this balsamic vinaigrette is exactly what you need to cruise into spring and summer.

Buen provecho!

Balsamic Vinaigrette

Most balsamic vinaigrettes I have had are too balsamic-forward for me. This version offers the perfect balance of flavors to make the balsamic more subtle and that's exactly why it's so perfect. Dress your favorite salad with this vinaigrette or drizzle your roasted or grilled vegetables.

Course Salad

Cuisine American

Keyword salad, salad dressing, vinaigrette

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Author The Cowgirl Gourmet in Santa Fe

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 teaspoon kosher or sea salt
1 Tablespoon dried basil or dried thyme or a combo of the two
1 teaspoon maple syrup

Instructions

In a lidded jar, place all of the ingredients and screw the lid on tightly.
Shake, shake and shake some more so the vinaigrette emulsifies completely.
Drizzle over salad and enjoy.
Refrigerate any leftover dressing. Before using, allow to come to room temperature and shake, shake, shake some more or stir to combine and repeat.

the vi

Apple Walnut Salad

November 29, 2021 by hwhunter Leave a Comment

For the second time in two decades, we went out for Thanksgiving this year. Considering it’s our favorite holiday with “must-have” dishes, we decided to make a reservation instead and it was lovely.

We’ve had a pretty hectic schedule lately so we took the easy road. This meant I was free from the chains of the exhausting annual tradition of Thanksgiving meal planning, shopping, chopping, cooking and cleaning up. The extent of my effort was dialing for a restaurant that still had a two-top waiting for us.

Dining out during the holidays is a big thing in Santa Fe. Yes, many tourists are here and need a place to celebrate, but there are also plenty of locals who are no longer up for cooking the big holiday meal at home. Though we ate out, I still may make a few of our favorite dishes for us to enjoy throughout the month of December.

Start with Salad

One of our holiday traditions is to start the celebration on a healthy note with a hearty and colorful salad. I call it holiday salad and it’s an ideal way to sate your hunger prior to loading up on turkey and stuffing and all the sides.

Fresh mixed greens are tossed with your choice of seasonal fruit (pomegranate seeds, pears, apples, orange or grapefruit segments), toasted nuts (walnuts, pecans, hazelnuts) and soft cheese (goat cheese, blue cheese, gorgonzola) and a tasty vinaigrette. Though we did have an arugula salad on Thanksgiving Day, it wasn’t what I traditionally love to start the gluttonous holiday with and the craving for a good salad was still sitting with me.

Changing Up the Holidays

In honor of changing things up for the holidays, I have had my eye on this apple and walnut salad from Detoxinista for quite a while. It is easy to make, supremely delicious and appeals to all palates. We were invited to a post-Thanksgiving gathering of a few friends and I made this salad. Not surprisingly, it was a hit. While I don’t usually lean on balsamic vinegar for salad dressing, that’s exactly what makes this salad pop.

The combination of crisp Romaine lettuce, mixed greens and tart Granny Smith apples partner with sweet red onion, earthy walnuts and tangy feta cheese to make a sensational salad that could easily be a meal if you add a bit of protein. The flavors and textures and colors make a bright salad that invites everyone to eat with their eyes.

Buen provecho!

Apple Walnut Salad

This colorful and tasty salad will brighten your holiday table and ensure everyone eats their greens for the day.

Course Appetizer, Salad

Cuisine American

Keyword salad, salad dressing

Prep Time 10 minutes

Total Time 8 minutes

Servings 6

Author The Cowgirl Gourmet in Santa Fe credits the Detoxinista for this recipe

Ingredients

For the salad

6 cups mixed greens I like to use a combo of crispy Romaine and mixed greens
1 medium Granny Smith apple chopped
1/4 red onion finely chopped
1/2 cup toasted walnut chopped
1/3 cup feta crumbled

For the salad dressing

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1/2 teaspoon spicy brown mustard
pinch of salt

Instructions

To make the vinaigrette

To prepare the vinaigrette, place all ingredients in a small jar and shake well to combine. Or use a whisk to blend.

To make the salad

Place mixed greens in a large salad bowl. Top with the chopped apple, red onion, toasted walnuts and feta.
Before serving, generously drizzle the vinaigrette over the salad and toss well so everything gets evenly coated.
Reserve any remaining vinaigrette in the fridge for up to a week.

Crunchy Fall Salad

November 10, 2020 by hwhunter Leave a Comment

As we roll into shorter days and longer, dark and cool nights, this seasonal change brings with it an appetite for warm and cozy foods. Dishes that warm you from the inside out. There’s nothing more simple or satisfying than a pot of soup. One that takes a bit of chopping and stirring and then percolates on its own for a few hours. The result a magical concoction of rich flavors that get better with time.

The consistently lower temperatures and the continuous roasting of chiles at the farmers market piqued David’s interest and requested green chile pork stew. One of the top recipes on the blog, this traditional Southwestern pork stew doesn’t take much time or effort, but tastes like it was a lengthy labor of love. Savory and piquant, the tender pork chunks mingle merrily with the roasted green chiles, chopped tomatoes, tomatillos, onions and garlic. The homemade vegetable stock shown below uses miscellaneous scraps and peelings and parts collected over time and stored in the freezer until the bag is full to make this dish even richer. A light dusting of flour when browning the pork chunks naturally thickens the gravy.

Though I do love green chile pork stew, it’s hardly a well-balanced meal and calls for a simple side to lighten things up a bit.

Hearty Stews Need a Salad

The mission was a hearty and flavorful salad that plays well with the pork stew. I searched the veggie drawers and found a few odds and ends that would celebrate the New and Old Mexican influences of this dish we love. Using some leftover corn and my go-to Chardonnay Dijon vinaigrette along with a few other ingredients, I tossed a salad together that was so good, crunchy and crisp, we agreed it deserved to be reproduced and served with leftover green chile pork stew.

Considering it’s been a while since I have made something that we both stop and gawk over and both ask for a repeat, may this colorful, crispy and flavorful salad be the one you lean on the next time stew is on the menu.

Buen provecho!

Crunchy Fall Salad

Plucking the best of fall and a few extra ingredients that give it a Mexican feel, this salad is solid and could easily stand-alone topped with a grilled chicken breast or grilled shrimp. But if you want to knock it out of the park, serve this colorful, crunchy fall salad with your favorite stew or green chile pork stew.

Course Salad

Cuisine American, Mexican

Keyword cotija cheese, cucumber, lettuce, radish

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author The Cowgirl Gourmet in Santa Fe

Ingredients

1/3 cucumber peeled, quartered and in chunks
3 radishes thinly sliced
3/4 cup corn sauteed or roasted
3 thin slices of red onion
2 cups mixed greens
3 tablespoons Chardonnay Dijon vinaigrette plus one more tablespoon, if needed
1/4 cup cotija cheese
2 tablespoons pumpkin seeds
Kosher salt and freshly ground black pepper to taste

Instructions

In a salad bowl, add the diced cucumbers, sliced radishes, sauteed or roasted corn and thinly sliced red onion. Dust with a dash of salt and pepper and toss to combine.
Add the mixed greens and Chardonnay Dijon vinaigrette to the bowl. Toss to combine. Taste and add another tablespoon, if needed.
Sprinkle with the cotija cheese and pumpkin seeds.
Add another dose of salt and pepper and serve.

Celery Salad with Apples, Blue Cheese and Roasted Almonds

November 29, 2019 by hwhunter Leave a Comment

It’s not often I go to bed knowing exactly what I want to eat the next morning, but the salad I made on Thanksgiving Eve was nothing normal. It was an incredibly flavorful yet oh-so-simple salad that screams “holidays.” And when there are leftovers of this salad in the fridge, that is exactly what I will be having in the morning for breakfast.

A Lighter Lunch Before Thanksgiving Brings Big Surprise

In prep for the holiday feast, I decided to dial our meal plan back a bit on Wednesday. I wanted to make something light and healthy, so I leaned on one of our favorite butternut squash soups (a 2010 recipe) and tried a new salad. David was the one who spotted this in last week’s Food section of the New York Times, where so many fabulous recipes are introduced to the world. It calls on an often disregarded but essential ingredient in the traditional Thanksgiving meal. Celery.

Hold on, because here’s where the alchemy comes into play. Couple crisp celery with thinly sliced sweet apples, blue cheese and roasted almonds. Bring it together with a stellar shallot-mustard vinaigrette and my motor is running. Clearly, this was not an ordinary salad, by any stretch of the imagination. There is zero lettuce–but that’s what I like about it–and it is hearty without being fussy.

Waldorf Salad 3.0

Think of the traditional Waldorf salad of apples, walnuts, grapes and mayonnaise dressing and think of everything you love about it and everything you don’t. This contemporary spin celebrates the good of the classic Waldorf salad–celery, apples and toasted nuts–and leaves out everything bad–grapes and that mayonnaise dressing thing that feels more like glue than a clean, light vinaigrette.

A Winning Holiday Salad

Though conceptually valid, Waldorf salad is too heavy for the Thanksgiving buffet table. Something lighter, crisper and more robust is warranted and this celery salad hits all of the notes. Crisp, watery celery, sweet apple, herby parsley, nutty roasted and salted almonds and stinky gorgonzola or blue cheese make an incredibly satisfying salad that will have everyone asking for more. Made ahead, it can stand on its own for a few hours.

The subtle but flavorful vinaigrette brings it all together so that each ingredient plays a starring role in this seasonal salad that will be a welcome addition to your upcoming holiday parties and gatherings. And, yes, breakfasts, too.

Buen provecho!

Celery salad with apples, blue cheese and almonds

Celery Salad with Apples, Blue Cheese and Roasted Almonds

Hearty but not heavy, this salad hits all of the notes and is worthy of being a star at your next gathering. Perfect for the holidays, celery is the star of the show, but the supporting ingredients can and do play starring roles. Believe me when I tell you this simple salad comes together in a few minutes and will likely disappear in the same amount of time.

Course Breakfast, Salad

Cuisine American

Keyword almonds, apples, blue cheese, celery

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Author The Cowgirl Gourmet adapted this recipe from The New York Times

Ingredients

For the salad

1 head celery, organic root end cut off, rinsed, brown ends chopped off, leaves set aside and celery sliced on the diagonal
1 sweet big red apple such as Honeycrisp or Pink Lady
1 cup crumbled blue cheese divided, half for garnish
1/2 cup chopped roasted and salted almonds plus a small handful for garnish
1 cup chopped parsley reserve a few tablespoons for garnish
sea salt and freshly ground black pepper to taste and for garnish

For the shallot-vinaigrette

1/4 cup minced shallot
4 teaspoons coarse mustard
1 lemon zested and juiced
2 tablespoons apple cider vinegar
5 tablespoons extra virgin olive oil
1 teaspoon granulated sugar

Instructions

To make the vinaigrette

In a large bowl, add the shallot, mustard, lemon zest and juice and apple cider vinegar and stir to combine. Allow to meld and sit for five minutes while you make the salad.
When you are ready to add the celery and apples to the vinaigrette, whisk in the olive oil and sugar until everything is emulsified.

To make the salad

Slice the celery on the diagonal and reserve the leaves.
Core the apples and slice them lengthwise into thin wedges using a knife or mandoline.
Now you can go back and finish the vinaigrette.
Add the celery and apples to the vinaigrette and toss the coat. At this point, the salad will hold up well for a few hours--and even overnight--if you want to make it ahead.
Then to the dressed celery and apples, add the parsley, chopped almonds and half the cheese. Toss to combine and season with salt and pepper.
Transfer to a shallow bowl or platter and top with remaining blue cheese crumbles, reserved celery leaves, fresh parsley and a small handful of roasted almonds for garnish. Add a few more grinds of black pepper over it all and serve immediately.

The Ultimate Green Salad

August 20, 2019 by hwhunter Leave a Comment

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!

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

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

To wash the greens

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

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.
Continue with another handful of salad, more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad.
Top with a final drizzle of dressing and serve immediately.
Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining vinaigrette.

28 Recipes to Celebrate the 4th of July

July 2, 2019 by hwhunter Leave a Comment

Because this year’s 4th of July celebration lands on a Thursday, we are all in for an extended holiday weekend. And that’s fine by me. We have a party to attend every night, beginning Wednesday through Sunday. Naturally, I have been tapped to bring desserts to two of the four gatherings and I am currently debating my options.

This blueberry crisp is mighty fine and celebrates the colors of the season, but these key lime pie popsicles always steal the show. Considering most adults don’t enjoy the revelry of a popsicle often enough, this seems like a mandatory choice for the smaller gathering and the crisp is likely better for the larger event. But, then again, these raw, vegan blueberry tartlets are mind-blowingly simple, made into individual servings and something everyone always flips for.

Decisions, decisions.

These decisions have been weighing heavy on my mind as the holiday inches closer and I am betting many of you are also wondering “what the hell am I going to make for the 4th of July celebrations?” Recipes that are simple and don’t require much heat. Recipes that are good + good for you and ones that will offer something for everyone, including omnivores, gluten-free eaters, paleo types and vegans.

For you (and me), I have compiled 28 of my favorite recipes featured on the blog that respond to these high demands of assorted eaters and promise to add a sparkling contribution to any 4th of July holiday gathering.

28 Dishes to Spark Fireworks

Over the last 10 years of this blog, I have featured dozens of illuminating recipes. Any of these would be the perfect dish to take to your events or make for your loved ones at home as you celebrate our country’s independence.

Red, white and blue are the primary colors, but these recipes span the rainbow of colors and day parts. Look for simple and sensational options for good + good for you breakfasts, beverages, soups, salads, sides, sauces and vinaigrettes and burgers, as well as popsicles and desserts.

Breakfast

Whether you are a wake-up and slave away in the kitchen person, a short order cook or one who likes to have everything made in advance so your guests and family can serve themselves, here are some of my favorite breakfast recipes that are sure to please a crowd.

Granola

Overnight oats

Blueberry coffee cake

Blue cornmeal pancakes and waffles

Beverages

No party is complete without a variety of sips for the guests which includes children and adults. On a hot summer day, cold beverages are the main priority. All but one of these drinks are alcohol-free, but, if needed, a splash of this or that can easily be added to make the day more tolerable. The white sangria uses lots of fruit that marinate in the wine, which will make everyone a tad bit happier.

Peach tea

Blueberry lemonade

Strawberry-basil tropical cooler

Matcha mint tea

Mango-cucumber wine cooler

Soups

What’s better on a hot day than a cold soup? I have always been a cold soup fan and see them playing a more prominent role in restaurant menus as well. What I love best about a cold soup, it that is can be sipped rather than spooned. Serve in a cup and let everyone sip away the heat. Because one sip of any of these chilled soups will make everything better.

Pineapple-Cucumber Gazpacho

Watermelon gazpacho

Gazpacho

Salads

In the summer months, I live on salads. Perhaps that’s why there are so many salad options for you to choose from. I selected these because they focus on seasonal ingredients, which requires little work on our part and the ripe produce is the shining star. Tomatoes to peaches, watermelon to slaw, any of these salads will ensure your dish goes empty long before everyone has eaten.

Thai slaw

Thierry’s tomatoes

Blue cheese cole slaw

Peach and tomato salad with fresh mozzarella and basil

Israeli cucumber salad

Watermelon-feta salad

Sauces, Salad Dressings and Vinaigrettes

No party is complete without a few sauces, salad dressings and vinaigrettes that elevate standard dishes to new heights. These do it, hands down. Add the green harissa to any and all grilled meats or burgers. Use the Italian dressing on a tossed salad and drizzle the basil vinaigrette over a plate of juicy, ripe tomatoes dotted with mozzarella and more basil.

Green harissa

Classic Italian salad dressing

Basil vinaigrette

Sides

Corn is in full force these days, so why not make it one of the stars of the 4th of July feast? And since the grill is already in action, grill the corn. Either with or without the shuck.

Vegetable cornbread

Mexican-style grilled corn

Burgers

Is there anything else to serve on the 4th of July but burgers and hot dogs? I think not. These classic American staples are adored by all and make cooking for a large group easy.

Fire up the grill, open a cold beer and sit back as everyone gathers around to see what’s cooking. And be ready for them to beg for samples. Maybe you want to offer traditional burgers with cheese, lettuce and tomato. Or perhaps you are up for something a little bit more flavorful and global? Try the Argentinean burger out for size as it will not disappoint. The trick is this sensational chimichurri sauce and, once you try these, it may be the only burger you ever want from now on. Tuna burgers are favored by pescatarians, while the vegetarian burger featuring eggplant is the one vegetarians and vegans will fight for. If you do have a few vegans in the group, be sure to use dairy-free cheese and gluten-free breadcrumbs are always preferred.

Argentinean burger

Grilled tuna burgers

Vegetarian burger

Popsicles

Because summer is for kids, so are these popsicles, but beware that the adults may steal them before the kids can get their sticky little hands on them.

Key lime pie popsicles

Chocolate popsicles

Banana-peanut butter popsicles

Watermelon-mint popsicles

Desserts

Always saving the best for last, these desserts are quick to make, lean in to being good for you and will ensure your group ends the party on a sweet note.

If you are feeling particularly daring, the Paleo chocolate chip cookies can be the base for a smashingly memorable and delicious DIY ice cream sandwich bar. Because who doesn’t love ice cream sammies? Offer a selection of dairy and dairy-free ice creams to choose from and watch the real fun commence.

Fruit crisp

Blueberry tartlets

Paleo chocolate chip cookies

Coconut-chocolate chip ice cream

Affogato

From my cocina to yours, wishing you and your family a dynamite 4th of July celebration.

Buen provecho!

Little Wedge Salad with Crispy Shallots

May 7, 2019 by hwhunter Leave a Comment

What food do you refuse to eat? Lima beans? Smelt eggs? Liver? Iceberg lettuce was always a no for me.

As one who values nutrient dense foods, I always wondered why anyone would actually choose to eat this food which has so little nutritional value. Developed in the 40s and popularized in the 50s, iceberg lettuce was created to survive travel without wilting. Because it was transported in trucks filled with ice, it became known as iceberg lettuce. Quickly, iceberg gained a following as the go-to lettuce for salads.

A Food Epiphany

After decades of rejecting this perfectly round head of lettuce, there comes a time in life when we have an epiphany. This epiphany potentially (and hopefully) leads us to overcome certain things or people, including, but not limited to, a disdain for an ingredient.

My epiphany took place a few years ago when I fell hard for the wedge salad at The Palm. This was the wedge that removed the wedge in my antipathy of the wedge. While the wedge is not an everyday salad, it is a special occasion salad that satisfies every single cell of your being. The insane textural appeal, vibrant colors and bold flavors make it, honestly, hard not to love, even for for a salad snob.

Mil Gracias, Bon Appetit

An old chef friend once proclaimed iceberg lettuce is merely a vehicle for consuming copious amounts of blue cheese dressing. While I don’t disagree with this assessment, this little wedge salad recipe featured in Bon Appetit’s June issue is something altogether fresh.

Yes, it’s familiar, but also novel enough that it may change your mind about iceberg lettuce once and for all. This recipe has certainly changed my feelings for the typically uniform and sad head of iceberg lettuce I spent years rejecting and refusing to love.

A Salad That Relies on the Sum of Its Parts

The seriously lemony-sour cream dressing makes this salad sensational. That, along with the addition of creamy chunks of avocado, cool cucumbers, chives and crispy fried shallots. Clearly, this salad heavily depends on the sum of its parts. Individually, the ingredients are mildly exciting, but collectively, stand back!

Crispy iceberg lettuce is sliced into rounds and chopped into large chunks, offering plenty of surface for languishing lots of zesty dressing. Fresh chives provide an herbacious influence. Avocado adds a seriously creamy texture to counter balance the crunchy lettuce. The cool cucumbers add a different and welcome kind of crunch. But the showstopping crispy shallots are the coup de grace that you will want to add to everything you eat from now on. Seriously! The crispy shallots take about 20 minutes to make and zero minutes for them to disappear.

The Iceberg Stance

For those of you who already love iceberg, this salad promises to update your perception and provide a new way to use this outdated lettuce.

For those of you who, like me, have historically said “no thank you” to iceberg, this salad will likely change your mind about this outdated lettuce.

And, for those of you who have no skin in the iceberg game, this salad will probably make you a rabid fan of this outdated lettuce.

Wherever you are on the iceberg spectrum, let’s all agree to splurge on the organic variety! This way, we’ll at least feel better about eating iceberg on a regular basis.

Buen provecho!

Little Wedge Salad with Crispy Shallots

Iceberg lettuce is making a comeback and this salad may be the reason why. Crispy iceberg lettuce is a perfect vehicle for a deliciously lemony-sour cream dressing. Adding creamy avocado and crispy cucumbers make this salad a tad more nutritional. Fresh chives give an herbacious lift while the crispy fried shallots take it over the top. And I mean over the top! If you're seriously into nutrition and aren't a fan of iceberg, try adding half iceberg and half hearts of Romaine for a winning recipe.

Course Salad

Cuisine American

Keyword salad, salad dressing

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author The Cowgirl Gourmet adapted this recipe from Bon Appetit April 2019

Ingredients

Lemony-Sour Cream Dressing

2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 clove garlic finely minced or grated
1 1/2 teaspoons kosher or sea salt
1 1/2 teaspoons freshly ground black pepper
3/4 cup sour cream
1/4 cup mayonnaise

Salad

1 head organic iceberg lettuce
1 Persian cucumber organic
1 avocado cut into chunks
1 tablespoon fresh lemon juice
1 handful chives chopped into 1" pieces

Crispy shallots

4 big shallots peeled and sliced in rings
kosher or sea salt for seasoning when cooked

Instructions

To make the crispy shallots

In a saucepan, add sliced shallots and 1/2 cup vegetable oil and place over medium low heat. It will take about 20 minutes for these shallots to cook thoroughly and get golden brown.
Once fully golden delicious, use a slotted spoon to remove the shallots and place on a plate lined with a paper towel so they drain. Season with salt. Reserve the oil in a container and refrigerate so you can use it again the next time you want to make these crispy shallots.

To make the lemony-sour cream dressing

In a small bowl, stir lemon zest, lemon juice, garlic, salt, pepper, sour cream and mayo together until well combined. Dressing may be made up to 1 day ahead. Cover and chill.

To make the salad

Remove end of iceberg lettuce and core, discard any wilted outer leaves and cut lengthwise into quarters. Then cut each quarter into 3" chunks. Without separating the leaves, place chunks onto platter.
Tuck chunked cucumber and avocado pieces among lettuce chunks. Drizzle with 1 tablespoon of lemon juice and season with a little salt.
Spoon half of the dressing over the salad and top with freshly cut chives and load it up with crispy shallots. Top with a few grinds of freshly ground black pepper and serve immediately with the remaining dressing alongside, in case some people need more of this sensational and zesty dressing.

Za’atar Caesar

March 24, 2019 by hwhunter Leave a Comment

Even though the weather may beg to differ (hello, rain, serious winds, cold weather and then sunshine), spring sprung last week. After the last few months of hearty and hot foods we gobbled to keep us warm, my palate is craving salads with the start of a new season. Now that the weather is a tad warmer and the tables at the farmers market are generously displayed with gorgeous greens, it’s time to lean in to salads.

Let me clarify–when I say salads, I mean nothing less than a combination of vibrant, colorful, textural and tasty concoctions. With a dressing that ties it together like a beautiful present, salads can be more of a meal than the typical side salad that is, sadly, often an after thought.

Granted, this meal-as-a-salad concept requires a slightly more concentrated approach. Multiple layers of flavor, spices and contrasts in textures make salads interesting and craveable and, as usual, I was up for the challenge.

When I told David about making this grilled Caesar salad with za’atar spice recipe, he hesitantly asked, “Is this going to be good?”

I told him we would find out as soon as he grilled the Romaine hearts, so off he went.

Having made this salad twice in the last four days, David suggested I change the salad’s name to “Holy shit!”

Packed with flavor, but admittedly ingredients that even had me questioning the validity of this recipe, the “Caesar” dressing is an unexpected pairing of equal parts mayo and Parmesan. Lightened up from a punch of lemon juice which also thins it out, a handful of minced flat-leaf parsley and then a generous dose of za’atar spice round out this dressing.

Za’atar Kicks it Up

Za’atar is an aromatic spice blend of Middle Eastern and Mediterranean cuisines. It’s a staple spice used in just about everything to make everything taste better. Traced backed to biblical times, it is widely considered “brain food.”

Think of it as a cousin to the American favorite everything bagel spice. Za’atar has a lemony flavor from the sumac, savory element from the dried thyme and a mild crunch from toasted sesame seeds. The combination is brilliant, lifts the flavors of foods and offers countless ways to incorporate this versatile spice into your culinary world.

Use za’atar to season homemade crackers and breads, add to nuts and toast them or spice up roasted vegetables with this perky dust. Add some to olive oil and dip your favorite bread in it for a world of flavors. Or incorporate it with breadcrumbs to coat fish or meat. Add it to yogurt or labneh and sprinkle it directly on meats, like chicken or shrimp.

Complexity is the Key

To say this salad rocked our world is not hyperbole and here’s why. The Romaine hearts char just enough on the outside when you grill them to soften and wilt, but leave plenty of the inside leaves raw and crunchy. Then there’s the croutons, which have been toasted to golden brown in olive oil and butter and then dusted with za’atar.

The creamy and piquant dressing coats the leaves of the grilled Romaine hearts and the croutons and, with each bite, the world is perfect, if only for a few minutes. This may sound a bit over the top, but we have already mentioned it might be worth opening a restaurant just to serve this dish.

It’s the kind of salad a restaurant could get famous for. Yes, it’s that kind of salad.

It only requires a few basic ingredients and, as soon as you try this, I bet you will know why David thought this dish should be renamed. I am sticking with the Za’atar Caesar with Charred Romaine and Crispy Croutons name, though you may also beg to differ.

It is predicted this will be your go-to summer salad. And the best news is that spring is just beginning.

Buen provecho!

Za'atar Caesar with Charred Hearts of Romaine and Crispy Croutons

O. M. G. There are no words for how incredibly fantastic this salad is. Just make it and say I didn't tell you so. You have been warned. Feel free to add your favorite grilled protein to the salad. David had it first with grilled chicken, sprinkled with a little za'atar, of course. And we also made it with za'atar dusted grilled shrimp, but it's equally good without any protein.

Course Main Course, Salad

Cuisine Mediterranean

Keyword Caesar, entree, salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2 as entrees and 4 as salads

Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Elf Cafe which was featured in The L.A. Cookbook

Ingredients

For the dressing:

1/2 cup mayonnaise
1/2 cup freshly grated Parmesan plus more for garnish
2 tablespoons flat-leaf parsley minced
1 1/2 lemons juiced, plus more if the dressing still needs a bit more thinning
1 tablespoon za'atar plus 1 more teaspoon, if needed, and more to dust when plating

For the croutons:

2 tablespoons olive oil divided
2 tablespoons butter of your choice divided
2-3 cloves garlic sliced or chopped
6 pieces gluten-free white bread we use the small loaf in the blue package from Trader Joe's
1 teaspoon za'atar divided
kosher or sea salt to season the croutons
freshly ground black pepper to season the croutons

For the Romaine hearts

2-4 hearts Romaine if smaller, use four, but if larger use 2-3
Drizzle olive oil
Sprinkle sea salt or kosher salt

Instructions

To make the dressing:

In a small bowl, stir together the mayonnaise, Parmesan, parsley, lemon juice and za'atar. Every lemon has different amounts of juice, so if the dressing is still a little thick, feel free to add a bit more lemon juice so it thins out. Season with salt and pepper and set aside.

To make the croutons:

In a skillet over medium-heat, add 1 tablespoon of olive oil and 1 tablespoon butter and let melt. When it's hot, toss in the garlic and half the croutons and let them get golden delicious. Stir frequently and turn the garlic and croutons as needed. When ready, place the crispy garlic and croutons in a bowl and season with 1/2 teaspoon za'atar and a dash of salt and pepper. Place the remaining tablespoon of olive oil and butter in the skillet and, once it's hot, add the remaining croutons and cook until golden brown on both sides. When ready, add these croutons to the bowl and sprinkle with remaining 1/2 teaspoon za'atar and another dash of salt and pepper.

To grill the lettuce:

Remove the outer leaves of the lettuce if they are not pristine. Drizzle a little olive oil and rub all over the Romaine hearts. Sprinkle a little salt all over the hearts and set aside.
For a gas grill, use low heat to grill the Romaine hearts.
For charcoal or wood burning grills, build a low heat fire with glowing coals and no flame. You should not get flare ups because there is a no fat. Place the Romaine hearts on the grill and turn frequently so they don't burn, but char nicely all over.
When the outer leaves are wilted and there is a nice char on them, remove from the grill. This should take 5-6 minutes.

To build the salad:

Place charred Romaine hearts on a cutting board and slice in half lengthwise. Place cut side up on plates, spoon dressing liberally over the leaves, add crispy garlic and croutons and any protein, if using. Garnish with more Parm, a dusting of za'atar and more freshly ground black pepper. Serve immediately.

Recipe Notes

If you want to make your own mayonnaise, use this recipe from the blog.

Chardonnay Dijon Vinaigrette

February 21, 2019 by hwhunter Leave a Comment

Everything tastes better when you are on vacation.

Is it that someone else does the heavy lifting–the planning, foraging, prepping, cooking and clean up? Or is it the relaxed atmosphere where time is yours to burn with no schedule and zero meetings or responsibilities that makes every meal and moment that much more delectable? Perhaps it’s the indigenous ingredients of the local culture that make food more interesting and exciting? Whatever it is, I like it and want more of it.

Jamaica, Mon

We recently celebrated love and life with seven friends in Jamaica. The house was breathtaking, the weather supreme, the company righteous and the food sensational.

Our week was filled with sunshine, laughter, a bit of rain, backgammon, music, yoga, massages, swinging in the hammock, more laughter and three square meals a day. Much of the produce and fruit we ate was procured from the organic garden on the property which only accentuated the flavors, vitality and freshness.

Calaloo, one of the main crops in the garden, is a popular local staple and was served sauteed for breakfast every morning and then as a soup for dinner one night. For breakfast, the saute included onions, garlic, tomatoes and pepper and everyone devoured their morning greens.

This spinach-like green was served alongside a spectacular and colorful plate of ripe fruit including papaya, mangoes and watermelon, and a dish of the national fruit of Jamaica, ackee. This was a vegetarian and vegan food lover’s paradise and I was smitten.

When cooked, ackee turns out to be the best vegan scrambled eggs I have ever had. Traditionally, it is made with salted fish, but I like this version much better.

The Chef’s Creations

The chef also resourcefully turned ackee into a dip, which reminded me a lot of hummus. Below, Chef Jerome poses in front of the organic garden he treasures and where he gets his inspiration for healthy food.

Because tropical climates require plenty of cold or room temperature foods, Jerome got everyone’s taste buds talking when he dressed the dining table with creative salads made with lettuce from the garden and his super spectacular Chardonnay Dijon vinaigrette. This vinaigrette is everything and only requires four ingredients, a few herbs and spices, a lidded jar and some vigorous shaking.

Making this Chardonnay Dijon vinaigrette was one of the first things I did when I returned home, hoping to recreate the experience and it worked. Jerome mentioned he used French’s Dijon Chardonnay mustard (which I eventually found at Target). This mustard, combined with equal parts red wine vinegar and olive oil, makes for a thick and creamy vinaigrette. Adding a touch of honey balances the tang, while the addition of dried basil and Herbes de Provence round out the flavors to make a sensational salad dressing that will have you craving salads. And isn’t that a good thing?

Buen provecho!

Chardonnay Dijon Vinaigrette

This vinaigrette stole the show and Chef Jerome generously shared his recipe with me so I can share it with you. Drizzle it on salads, roasted vegetables or use it as a dip for raw veggies. I promise this vinaigrette is going to change your relationship with salads in a big way.

Course Salad

Cuisine American

Keyword vinaigrette

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Author The Cowgirl Gourmet in Santa Fe thanks Chef Jerome of Sundance at the Tryall Club in Montego Bay, Jamaica for this exquisite recipe

Ingredients

1/4 cup French's Dijon with Chardonnay mustard
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons honey
1/2 teaspoon dried basil
1/2 teaspoon Herbes de Provence
Freshly ground black pepper to taste

Instructions

Place all ingredients into a lidded jar, screw on the lid and shake, shake, shake! Everything will be beautifully emulsified after a good shaking.
Dress your favorite salad with this vinaigrette, use it to drizzle over roasted vegetables and use it as a dip for raw vegetables.
Refrigerate vinaigrette and shake, shake, shake before using.

Thankful

November 16, 2018 by hwhunter Leave a Comment

Thanksgiving is the holiday I wait for all year. I never tire of it. And while it is about the food, it’s also a reminder to focus on what you are grateful for and graze (pun intended) on those thoughts all day long and through the weekend as we continue to be with those we love.

So, as we prepare for Thanksgiving next week, let’s reflect on the last 525,600 minutes, take a collective deep breath, hold it and hold it a little more and exhale. It’s a time to think about all you have experienced and a renewal of a promise to treasure your friends and family. Because family and love are really all that matter.

That’s what the season is really about and, this year, let’s commit to holding on to a bit of our gratitude and perspective as we go through the upcoming 364 days until we land here again. Gratitude makes life easier to handle, and I trust we could all use all of the help we can get.

And, as we focus on filling our hearts with gratitude, let’s also pull out all stops to having the best Thanksgiving menu this year that brightens the table in a good + good for you way. I have compiled more than 40 of our favorite Thanksgiving dishes that have previously been featured on the blog.

Choose from simple appetizers that won’t fill your guests up and soups that encourage sipping. Salads that attract crowds and disappear and sides that stand out. You’ll also find a selection of breads, cornbreads and rolls that include gluten-free and paleo options. With a growing number of family members and friends with food issues, you will notice I have indicated which dishes are paleo, gluten-free, vegetarian and vegan using these abbreviations: Paleo, gf, veg and v for vegan.

Some are standard recipes we would never do without, while others are on pause some years but always get back into rotation as a star at our Thanksgiving table. For the dessert spread, I’ve included all of my favorites, plus every pumpkin recipe, because you can never have too many desserts or gourd dishes this time of year.

As for my Thanksgiving menu, every recipe I am making comes from this blog. I hope you will entertain the idea of allowing at least one Cowgirl Gourmet recipe to grace your holiday table.

Wishing you and your family a very Happy Thanksgiving.

From my table to yours,

Buen provecho!

Starters

I don’t usually like to put out many appetizers because I didn’t slave for days in the kitchen so my guests to gorge on nuts and cheeses before the real feast begins. But these homemade rosemary crackers are gluten-free and paleo and these two varieties of hummus–one with garbanzos and one that calls on zucchini for the paleo types–are smart ways to start the celebration. Serve with a huge plate of raw vegetables.

Rosemary-black pepper almond crackers (paleo/gf)

Life-changing crackers (gf/v)

Velvety smooth hummus (veg/v)

Roasted zucchini dip (Paleo, gf, veg, v)

Soups

I could live on soups and if you are planning a seated, elaborate dinner, a soup can clean the palate after courses and also give everyone time to rest between courses. Sipping soup forces conversation and there’s no better time for catching up with family and friends than at the Thanksgiving table.

Butternut squash, apple and pear soup (Paleo, gf, veg and v)

Carrot-ginger coconut soup (Paleo, gf, veg and v)

Turkey stock (Paleo, gf)

Salads

When most of the dinner is carb-centric, let’s promise to offer everyone a big bowl of tantalizing greens with seasonal add-ins that make the salad good enough to serve as a central part of a vegetarian meal but desirous enough the carnivores want it, too. This is also where anyone who eats only raw food will hover and hope for a few options, so let’s make them happy as well.

Apple-walnut salad with honey vinaigrette (Paleo, gf and veg)

Shaved raw Brussels sprouts salad with apples, walnuts and Parmesan (Paleo, gf and veg) [omit the cheese and it is vegan]

Kale salad (Paleo, gf and veg) [omit the cheese and it is vegan]

Pear, blue cheese and walnut salad (Paleo, gf and veg) [omit the cheese and it is vegan]

Roasted beet salad with celery and goat cheese (Paleo, gf and veg) [omit the cheese and it is vegan]

Sides

This is where the Thanksgiving magic happens. I don’t eat turkey, so the sides are where I plant my focus. Are they hearty enough for vegetarians and meaningful enough for vegans? Are there paleo and gluten-free options? What about a few simple options so even those who abhor vegetables will put something green on their plate? And something sweet for those types as well. I think we’ve covered all of our bases with these sensational sides.

Whole roasted cauliflower with brown butter (Paleo, gf and veg) [use vegan butter and make it vegan]

Mashed cauliflower (faux taters) (Paleo, gf and veg) [use vegan butter to make it vegan]

Mashed potatoes with Swiss chard (gf and veg) [use vegan butter and make it vegan]

Creamed spinach (veg)

Green beans with toasted walnuts, lemon and Parmesan (Paleo, gf and veg) [omit the Parmesan and make it vegan]

Raw cranberry relish (Paleo, gf and veg) [replace honey with maple syrup and make it vegan]

Roasted acorn squash with maple glaze (Paleo, gf, veg and v)

Roasted sweet potato and banana mash (Paleo, gf and veg)

Roasted broccoli with garlic, lemon and Parmesan (Paleo, gf and veg) [omit the cheese and make it vegan]

Breads, corn breads and rolls

It’s been many years since we have featured stuffing on our menu, but I realize the urge many people have to load up on carbs. Whether you seek cornbread for stuffing, cornbread as a side, cornbread without corn for those who may be allergic, homemade rolls, the beauty of popovers or something Paleo to offer your guests, these are my recommendations.

Cornbread (veg)

Vegetable cornbread (veg)

Skillet “corn” bread (Paleo, gf and veg)

Parker House rolls (veg)

Popovers (veg)

Paleo popovers (Paleo, gf, veg)

Desserts

The moment we all wait for. Dessert. The table is overflowing with every overly sweet concoction, but these desserts are none of that and some are even Paleo and/or gluten-free. Whip up one of these sweet treats and see how fast it disappears.

Cinnamon-apple pie with cinnamon ice cream (Pie is Paleo, gf and veg; ice cream is gf and veg)

Pecan pie (veg)

Pumpkin chiffon pie (Pie is gf and veg; but not the crust)

Oma’s flaky pie crust (veg)

Paleo pecan pie crust (Paleo, gf and veg)

Sweet Pumpkin

It’s pumpkin season and I am a huge proponent of roasting sugar pie pumpkins to ensure the dessert’s success. Whether you need a smoothie fix, pumpkin breads or pudding or bars or ice cream or custard, put your roasted pumpkin to use with any and all of these pumpkin recipes that boldly celebrate the season.