Faran Krentcil’s Watermelon Mozzarella Salad #SaladFest2013

I call this the Blair Waldorf Salad, after Leighton Meester’s Gossip imagesGirl character.  I started making it after I had something similar at Cafe Select in New York City, and it was the first time I remember enjoying watermelon.  The balsamic gave it the right amount of tartness, and the basil gave it a good savory edge.

The Cafe Select version was an appetizer, and it was a little tower – a circle of watermelon, a circle of mozzarella, a circle of basil leaves, and balsamic drizzled over the whole thing.  

I broke it down and made it a more casual salad that you can share with friends.

faran salad

Watermelon Mozzarella Balsamic Salad
Servings: 1-2
Time: 10 minutes

  • 2 cups watermelon
  • 1/2 cup buffalo mozzarella
  • Juice of 1/2 a lemon
  • Drizzle of extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil, chopped

Directions

Take 2 cups of diced watermelon.  Place in container with lid. (And old takeout container is fine.)

Soak in lemon juice, and olive oil for a little bit while you chop the mozzarella.
Then add the cheese, balsamic vinegar and shake. Place the salad on a plate and top it with shredded basil.
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Faran Krentcil is a writer and creative consultant in New York City. You can visit her at farankrentcil.tumblr.com, or in Equestria with her friends, the My Little Ponies.
 

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Holli Thompson’s Quinoa & Bean Salad with Mango #SaladFest2013

Quinoa looks and tastes like a grain, but actually a seed that’s easy to make, readily holli_square_1500digestible, and high in protein. It’s a great option if you’re looking for plant-based protein sources.

With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.

This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.

Quinoa-manga

Quinoa & Bean Salad with Mango
Servings: 6-8
Time: 10 minutes

  • 2 cups cooked quinoa
  • 15 ounces cooked black beans
  • 1 mango, peeled and cubed
  • 1 red bell pepper, seed and diced
  • 1 cup chopped scallions
  • 1 cup chopped cilantro (I have made this with and without, your choice)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 2 tablespoon grapeseed oil
  • Sea salt, to taste

Directions
Fold everything together in a large bowl.

Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.

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Holli Thompson, CHHC, CNHP is the founder of Nutritional Style and www.hollithompson.com.  Holli appears on CBS, ABC and FX networks as a nutrition and food expert, and speaks to national organizations, including the American Heart Association and the Institute for Integrative Nutrition.  Holli writes a weekly blog, and is featured in The Daily Love.  She’s been profiled in More Magazine, Well&GoodNYC, Camille Styles, and was USA Today’s choice for an Age-Proof Beauty.  She is co-author of the book “Optimism!” and is currently writing her own book to be published in early 2014.

Holli offers individual and group coaching by telephone or Skype. Connect in with her on Twitter, @nutrition, Facebook @Holli Thompson, Pinterest @Holli Thompson, or Instagram @HolliThompson 

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Five Tips for the Perfect Salad #SaladFest2013

We’ve been sharing daily mouthwatering salad recipes and now we want to share a template for how to create your own perfect salad in 5 easy steps!

Maybe this will help inspire you to post your own creation for #SaladFest2013! 

There’s still time to have YOUR recipe featured on the blog!  Scroll to the bottom for the easy directions.

1.  Include fresh herbs.  Any and all of them.  Throw in some basil, parsley, cilantro, mint…it will totally take your salad to the next level.

2. Make sure you have something crunchy.  Try toasted pumpkin seeds, raw slivered almonds, raw carrots, cucumbers, jicama or cut up kohlrabi (a completely forgotten and super yummy veggies this time of year).

3. Season that baby up!  Use quality sea salt, pepper, garlic powder and make sure you really work your dressing into the greens.  Even distribution is key (and that way you won’t need to use as much)!

**Our secret to the perfect dressing is 2 parts good quality oil + 2 parts acid (vinegar or citrus) + 1 part Dijon mustard.  A little S & P and you’re good to go!

4. Always include something unexpected.  Try sliced banana, blueberries, granola, seaweed snacks, scrambled eggs, or any leftovers (like curry or stir fries).

5. Go for a chop-chop.  Put it all on a board and take out your aggression by chopping all of your ingredients into easy, bite size pieces.

saladfest2

Here’s how to follow along AND enter your own salad recipe to be featured on the blog

1. Follow us on Twitter and Like us on Facebook.

2. Submit your summer salad recipe using either of these options:

a) Post a recipe on your blog and Tweet or FB the link at us using the hashtag #SaladFest2013.  An example – after creating your own blog post you could tweet out, ”Just posted my summer salad recipe for the @Cooking_Camp girls! I would love to be featured for #SaladFest2013!”

b) Don’t have a blog?  Email us your recipe and Tweet or FB using the hashtag #SaladFest2013 to let everyone know you’ve entered. For instance, ” I just emailed my famous chicken salad recipe to the @Cooking_Camp girls.  Retweet this to see it on their site #SaladFest2013″

3. The lucky tastemaker who makes the most noise about #SaladFest2013 will have their Summer Salad recipe featured on our site.  

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Save the Kales’ Chickpea Strawberry Summer Salad #SaladFest2013

by Jaime K, founder of Save the Kales!

This salad was born from one of those days when you’re almost out of groceries and picture-31need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?

I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.

Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.

I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.

[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]

save the kales strawberry chickpea salad

Chickpea Strawberry Summer Salad
Servings: 6-8
Time: 5 minutes

  • 2 cans of chickpeas (or about 3 cups cooked)
  • 1 cup sliced strawberries
  • Extra virgin olive oil, enough to coat salad lightly
  • About 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1.5 tablespoons dried mint
  • Juice of 2 medium lemons
  • Sea salt and fresh cracked pepper, to taste

Directions

Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

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Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.

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Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

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