Tag Archives: salad

We’ve got the perfect side dish for your Easter or Passover dinner, and it’s one even the staunchest asparagus detractors will enjoy (or at least try.) Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

The first thing you’ll need to prep is the vinaigrette – the single serve blender is perfect for making dressing. In fact, I have one jar reserved for smoothies and one exclusively for mixing dressings.

We find roasting the asparagus in olive oil and sea salt dramatically enhances the flavor, but since springtime is finally here, you’re probably itching to take your meal prep outside. Asparagus tastes great grilled or roasted in foil packets. Either way, the blue cheese vinaigrette is what really makes this salad sing.Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

Once the asparagus starts to become tender, place about a dozen spears on individual plates and drizzle with the vinaigrette. Add the finishing touches of walnuts, fresh dill and some of the extra blue cheese you have leftover. And don’t forget to bring the blender jar with extra dressing to the table – believe me, people will want seconds and the travel lid makes it easy to serve. Or you can put it into a dressing decanter, as in the photo below.Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

This salad is a nice accompaniment to ham, steak or lamb, or you could enjoy it as a standalone lunch. Leftovers are equally delicious served cold, and the blue cheese vinaigrette can be used on a garden salad or as veggie dip.

Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach


Asparagus Salad with Blue Cheese Vinaigrette
SERVES: 8

Ingredients
1/2 cup apple cider vinegar
1/2 cup fresh dill
3 Tablespoons Dijon mustard
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 cups vegetable oil
3/4 cup crumbled blue cheese
2 pounds asparagus, trimmed
Olive oil
Sea salt
Thin blue cheese slices
Toasted chopped walnuts
Fresh dill
Instructions
Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
Preheat oven to 400°F.
Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.
Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese slices, toasted walnuts and fresh dill.
Notes
Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing on a garden salad.
Everyday Good Thinking http://everydaygoodthinking.com/

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Butternut squash is one of my all-time favorite foods. I didn’t discover it until I was an adult, but it quickly became a household staple throughout the fall and winter months. Butternut squash is widely available at supermarkets and farmers markets, and it is an affordable fruit that can be prepared in many ways. While I really love summer produce, I love butternut squash so much, I almost don’t miss my tomatoes.

This warm dish features roasted butternut squash, which gives structure to the salad. Quinoa is the main protein, and it absorbs all the wonderful flavors of the dressing – a little spice, a little zing and a little sweetness. Kale and radicchio offer pops of bright green and purple that compliment the rich orange of the squash. The finished salad is so beautiful it could be served as a main dish for the most critical of company, but it’s just as good for dinner with the family and as leftovers the next day.  

Quinoa Facts and Information from the Test Kitchen:

  • Contrary to what many assume, quinoa is a seed, not a grain.
  • Always rinse quinoa before cooking. Quinoa has a bitter coating that can change the flavor of a recipe if not rinsed.
  • Fine mesh strainers are the best to rinse this seed before cooking.
  • Quinoa cooks quickly. Add 2 cups of water and 1 cup rinsed quinoa, to a medium saucepan. Bring to a boil; reduce to a simmer. Cover and cook 15 minutes.
  • Use the same fine mesh strainer to thoroughly drain the quinoa. It holds water and, if not properly drained, will water down the flavors in your recipe.
  • Let the cooked quinoa rest for 5 to 10 minutes to completely dry before adding to a recipe.

Butternut Squash Kale Quinoa Salad from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Warm Butternut Squash and Quinoa Salad
SERVES: 8

Ingredients
1 1/2 lbs. butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons vegetable oil
2 1/2 teaspoons Jamaican Jerk Seasoning, divided
Dressing
1 small onion, peeled and quartered
1 clove garlic, peeled
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup hot mango chutney
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Salad
3 cups shredded kale
1 cup shredded radicchio
1 cup quinoa, cooked
1/2 cup toasted walnuts, chopped
Instructions
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Add squash, oil and 2 teaspoons Jamaican Jerk Seasoning; stir until squash is coated.
Bake for 15 to 20 minutes or until fork tender.
Dressing
Add onion and garlic to food processor bowl. Pulse until chopped.
Add 1/2 teaspoon Jamaican Jerk Seasoning and remaining Dressing ingredients to food processor bowl.
Process until blended.
Salad
Toss squash, dressing, kale, radicchio and quinoa in a large bowl until blended.
Sprinkle with walnuts before serving, if desired.
Notes
Quinoa can be cooked in a rice cooker. Use 1 cup quinoa with 2 cups of water.
Everyday Good Thinking http://everydaygoodthinking.com/

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This week, we’ve shown you two easy ways to cook a whole chicken. If you didn’t eat that whole chicken in one night, you probably have some leftovers and need some ideas to spice them up. Here are two easy dishes, based on what we like to do with our own leftovers at home. The first is a simple curried chicken salad that won over the “no-grapes-in-my-chicken-salad-please” crowd with it’s fresh, vibrant flavors and unique Indian twist. The second is a sandwich my dad used to make with chicken and turkey leftovers. It’s very basic, but surprisingly delicious.

Curried Chicken Salad - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeachCurried Chicken Salad - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeachCurried Chicken Salad - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeach


Curried Chicken Salad
SERVES: 4

Ingredients
1/2 cup mayonnaise
2 Tablespoons Major Grey's chutney
2 Tablespoons chopped cilantro
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
3 cups cubed cooked boneless, skinless chicken
1 cup chopped celery
1 cup halved red seedless grapes
2/3 cup toasted slivered almonds
Lettuce leaves
Instructions
Stir mayonnaise, chutney, cilantro, mustard, sour cream, curry, salt and pepper in a large bowl.
Add chicken, celery, grapes and almonds to curry mixture. Toss until well blended.
Cover with plastic wrap and refrigerate for several hours to blend flavors.
Serve chicken salad mixture on lettuce leaves with pita or naan bread on the side, if desired. Sprinkle with additional toasted almonds and chopped cilantro.
Everyday Good Thinking http://everydaygoodthinking.com/

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Leftovers Chicken Sandwich - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeachLeftovers Chicken Sandwich - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeachLeftovers Chicken Sandwich - Easy Recipes for Chicken Leftovers from Everyday Good Thinking, the official blog of @HamiltonBeach

 

Leftovers Chicken Sandwich

To make the leftover chicken sandwich, use two pieces of bread, your leftover cooked chicken or turkey, lettuce, mayonnaise and salt and pepper. Toasting the bread is optional, but adds a nice texture to the sandwich. Spread both pieces of bread with mayo and add the lettuce. Top with your leftover chicken (or turkey) and add salt and pepper to taste. Close the sandwich, lift to mouth, bite and enjoy!

 



As a child, I ate fresh figs constantly because we were lucky enough to have a fig tree in the backyard. Ripe figs are largely made up of water and spoil quickly, which is why you’ll often find them dried instead of fresh. However, raw figs have a fleshy, sweet and delicate flavor unlike any other fruit out there, so if you can find them at the grocery store or market, we highly recommend you grab them while you can.

Fresh figs are best served raw or lightly cooked – either roasted or broiled. Adding the salty flavor of blue cheese and the sweet, complex flavors of balsamic vinegar to figs makes for a well-rounded dish. We paired it over a bed of crunchy greens and added fresh cantaloupe and savory prosciutto. It’s a delicious combination and makes a great main course salad for sweltering late summer days.

Fig and Prosciutto Salad with Blue Cheese and Balsamic Reduction from Everyday Good Thinking | @HamiltonBeach Fig and Prosciutto Salad with Blue Cheese and Balsamic Reduction from Everyday Good Thinking | @HamiltonBeach

 


Fig and Prosciutto Salad with Blue Cheese and Balsamic Reduction
SERVES: 4

Use a toaster oven to quickly and easily roast the figs for this delicious summer salad.
Ingredients
1 pound fresh figs, sliced in half lengthwise
1/2 cup balsamic vinegar
1/4 cup honey
2 Tablespoons chopped rosemary
1 Tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
4 cups arugula
12 (about 6 oz.) very thin slices prosciutto, rolled up
4 slices blue cheese
4 slices cantaloupe
1/2 cup walnuts, toasted
Instructions
Preheat oven to 425°F.
In medium saucepan, whisk together balsamic vinegar, honey, rosemary, lemon zest salt and pepper.
Add figs and stir to coat.
Line a shallow baking dish with non-stick foil or parchment paper. Use a slotted spoon to transfer figs to baking dish; reserve marinade.
Roast figs for 8 to 10 minutes or until just beginning to soften; cool.
Cook reserved marinade in saucepan over medium heat until mixture begins to boil. Reduce heat to low and simmer until vinegar has reduced by half. Mixture should be syrupy.
Arrange arugula, roasted figs, prosciutto, blue cheese, cantaloupe and walnuts on salad plates. Drizzle with balsamic reduction.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Watermelon

 

Today, I overheard juicy office gossip. Two women were discussing how one had gone completely overboard this past weekend and it caused an argument at home. What had this woman done? She ate the entire watermelon before her husband could even grab a slice. Juicy, right? Get it? Since watermelon is in season, we wanted to delve into the juicy topic of watermelon, specifically: why you should eat it, how you can eat it and some fun facts you may not know.

According to the National Watermelon Promotion Board, “Nutritionists have long appreciated the health benefits watermelon provides. Watermelon not only boosts your ‘health esteem,’ but it has levels of vitamins A and C and a good level of vitamin B6 … Watermelon is the lycopene leader among fresh produces.”

To choose a watermelon, look for one that is firm and doesn’t have any bruising or obvious cuts. Find a watermelon that seems heavy for it’s size. A watermelon is mostly water (it’s not called WATERmelon for nothing), so the heavier it is, the juicier it is inside. The large yellow spot you sometimes see on a watermelon’s exterior is actually a good thing; it indicates where the watermelon sat on the ground to ripen in the sun. A green exterior with the pale spot indicates that a watermelon is ripe. The FDA recommends that you wash the exterior of the watermelon before cutting. You want to be sure any dirt and grit stays away from your cutting surface.

Ways to Eat Watermelon

  • Remove seeds and puree watermelon in a blender. Use for ice pops or freeze in ice cube trays to flavor your favorite beverage.
  • Cut into large rectangles and grill a watermelon “steak.”
  • Cut slices of the watermelon and use cookie cutters to make cut out shapes for a fun snack.
  • Pickled watermelon rinds are very popular in Southern states.
  • Aguas Frescas with watermelon is popular in Mexico – just mix strained watermelon puree with water, honey and lime slices.
  • Traditional watermelon wedges are great for kids to eat with their hands.
  • Add cubed watermelon to your favorite pico de gallo for a refreshing summer salsa.
  • Mix watermelon with feta, cucumber, olives and mint for a light salad.

Fun Watermelon Facts from the National Watermelon Promotion Board

  • The watermelon is cousin to squash, pumpkins and cucumbers.
  • Early explorers used watermelons as canteens.
  • Watermelon is 92% water.
  • The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
  • The U.S. ranks fourth in worldwide production of watermelon.

 

Find watermelon recipes from the Hamilton Beach Test Kitchen.

Lead photo used with permission from watermelon.org