Purslane Pita Pockets

Purslane is sometimes looked at as a curse or a blessing. A curse if it is taking over areas you don’t want covered in it and a blessing if you enjoy eating it. I prefer the blessing since I love its peppery, lemony taste. I thought a Greek style recipe would perfectly suit this wonderful plant.This recipe is very healthful and nutritious and a snap to prepare. A perfect light lunch or dinner on those hot sweltering summer days when you don’t want to go near a stove. This recipe is lacto-vegetarian, high fiber, diabetic friendly and can be gluten-free if you omit the pitas and serve it as a salad.

PS: This is super easy and very quick to prepare.

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Purslane Pita Pockets

Yield 4 servings

4 cups organic spinach
½ English cucumber diced
1 cup crumbled feta cheese
1 cup purslane
1 cup grape tomatoes
¼ large red onion sliced
¼ cup Newman’s Own™ Lite Balsamic dressing
8 pita pockets
Optional:
¼ cup chopped fresh oregano

Combine the veggies, cheese, olives, and tomatoes in a bowl. Toss with dressing. Stuff into pita pockets and serve. 2 pockets per serving.
NOTE: Omit the pita pockets and serve as a salad for a gluten-free option.

© 2012 Aron David Bradley
http://www.boomercuisine.com

C.S.A. Salad

This is the first of 2 recipes from our latest CSA box  (Community Supported Agriculture). For more info about CSA’s  please see my previous post featuring oyster mushrooms and eggplant. Fresh Butter and red leaf lettuce, broccoli, scallion,  some divine sweet strawberries and breakfast radishes beckoned to be made into a salad. I added some goat cheese and dressed it with sweet Thai fish sauce with chilies. Raspberry vinaigrette would also work nicely. Any dressing that doesn’t mask the delicate fresh flavors would work. This recipe is gluten-free.

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C. S. A. Salad

Yield: 4 generous servings

1 head butter lettuce
1 bunch red leaf lettuce
6 oz. young broccoli
3 radishes sliced thin
6 strawberries sliced
1 scallion sliced
3 oz. goat cheese

Dressing suggestions
: Thai sweet chili fish sauce or raspberry vinaigrette

Wash and spin dry lettuce, onions and radishes. Lightly steam baby broccoli. Assemble and serve as pictured.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Lemon Beef Salad

In this recipe the lemon juice actually ‘cooks’ the beef. This is my variation of a Vietnamese dish. To slice the beef very thin you can freeze it for half an hour before slicing. Remove any silver skin or fat before slicing. This recipe is gluten-free, paleo, low-fat, diabetic friendly and yummy!
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Lemon Beef Salad

Yield: 2 servings

MARINADE:
¼ cup lemon juice
1 tablespoon water
2 teaspoons honey
½ teaspoon salt

6 oz. thinly sliced natural beef round or sirloin
½ white onion julienne
1 Fresno or Serrano chili thinly sliced
½ lemon thinly sliced
Optional: 4 basil leaves

Marinate the raw beef, onions and chilies, lemon slices in the marinade for 30 minutes, plate and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Chicken & Baby Kale Salad w/ Artichoke Heart Dressing

This is a very tasty lunch or dinner salad with baby kale and romaine lettuce and a myriad of  tastes and textures from the whole sugar snap peas, sliced almonds, crunchy carrots, savory succulent chicken a bit of heat from the Fresno chilies and one of my favorite and easiest to prepare creations: Creamy Artichoke Heart Salad Dressing. This dressing works well with any salad but is especially nice with this combination. This dish is high in fiber, heart-healthy and diabetic friendly and very nutritious.

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Chicken & Baby Kale Salad
w/ Artichoke Heart Dressing

Yield: 4 generous servings

2 baked free range chicken breasts cut in half and sliced
2 hearts of romaine chopped
5 oz. whole sugar snap peas
4 oz. julienne carrots
2 oz. mixed baby kale
4 tablespoons sliced raw almonds
2 Fresno chilies de-seed and julienne
 
ARTICHOKE HEART DRESSING:
1- 13.75 oz. can of artichoke hearts in water
1 cup of olive oil mayonnaise
1 tablespoon stevia
1 teaspoon lime juice
1 teaspoon dill weed
½ teaspoon salt

Mix romaine, baby kale and carrots in a salad bowl and portion onto 4 dinner plates. Top each with sugar snap peas, sliced almonds, chicken and Fresno chilies. Add all dressing ingredients into a blender and puree. Top salads with dressing and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Fresh Corn & Sweet Peas Summer Salad

Summer is in full swing here and fresh produce abounds in our local markets.Today’s recipe is a raw food salad with tastes of summer and has a wonderful crunch and sweet and tangy notes. It is super healthy and gluten-free, vegan, diabetic friendly, heart healthy, fat-free and really delicious.

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Fresh Corn & Sweet Peas Summer Salad

Yield: 4 servings


SALAD:
2 ears of fresh corn (white or yellow)
2 ripe tomatoes
½ English cucumber
5 oz. baby carrots
5 oz. sweet peas
½ teaspoon kosher salt

DRESSING:
Juice of 1 large lime
1 tablespoon honey
½ teaspoon sea salt

Cut corn off the husk, dice tomatoes and cucumbers and add carrots and sweet peas sprinkle with kosher salt. Prepare dressing and add to salad. Serve chilled.

© 2011 Aron David Bradley
http://www.boomercuisine.com

Japanese Instant Pickle

In Japan almost every meal is accompanied by some sort of pickled vegetable usually either a salt pickle or this  instant pickle (ichiya-zuke). These are awesome because they don’t require days or weeks to make and can be enjoyed in as little as an hour. My variation has some heat but you may omit the sambal chili paste for a milder version. The types of vegetables you can pickle are limited only by your imagination but in my opinion the fresh garden veggies or kombu (sea kelp) work best.This is a great way to incorporate more veggies into you diet.

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Japanese Instant Pickle

Yield: 4 servings

1/2 daikon radish shaved
2 carrots shaved
1/2 English cucumber shaved
1 teaspoon sambal chili paste
1/3 cup seasoned rice vinegar
1 tablespoon sucralose or sugar
1/2 teaspoon salt

Using a potato peeler, shave the vegetables into thin strips. Add marinade ingredients and refrigerate 1-2 hour turning occasionally to submerse veggies. Serve.
Other veggie options: Napa cabbage, ginger, Japanese eggplant, green onions, mung bean sprouts.

© 2011 Aron David Bradley
http://www.boomercuisine.com

Niçoise Salad

This classic salad hails from the Provence region of France where fresh vegetables and seafood from the French Riviera abound. My variation omits the baby potatoes and features herb salad instead of butter lettuce and an anchovy emulsified dressing instead of  the classic vinaigrette.  Savory and very flavorful this salad is more of a meal than a starter. Low fat, high protein, omega 3, high fiber, gluten-free and diabetic friendly. If you desire a lower sodium content, omit the olives and use a vinaigrette.

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Niçoise Salad

Yield: 3 servings

5 oz Earthbound Farm™ Organic Fresh Herb Salad
6 oz baby carrots
6 oz fresh green beans blanched
6 oz niçoise olives
6 hard-cooked eggs
3 small tomatoes quartered
2 – 3.75 oz cans sardines in water
6 oz albacore tuna in oil
6 oz shallots small dice

Dressing:
1 egg yolk
1 – 2 oz can anchovies in olive oil
2.5 fl. oz grape seed oil or extra virgin olive oil
1 fl. oz water
.5 fl. oz lemon juice

Arrange salad ingredients as pictured onto 3 plates. Using an immersion mixer or blender
make dressing by adding egg, lemon juice, anchovies and water then slowly add
a stream of oil to create an emulsion. Drizzle dressing over salads, and serve.

©2010 Aron David Bradley
http://www.boomercuisine.com