(Mixed greens with strawberries, cashews, feta, and chicken.)

I never thought I liked salad because all I ever saw when I was growing up was insipid iceberg lettuce, dry preshredded carrots and gloppy ranch dressing. Now that kind of salad has its place, just not in my kitchen.  Salad can be much more adventurous and delicious.

I have a little formula I like to use when composing a salad. Feel free to add your own tips in the comment section so we can all benefit.

My formula is this:  greens+fresh fruit/veggie+flavorful cheese+something crunchy+meat (as a main dish)+a killer vinaigrette. And then I play around until it’s perfect.

(Mixed greens with pluots, slivered almonds, and bacon. Recipe here.)

–Greens–

Think about the flavor of the greens when you are getting ready to make a salad. Do you want a mild green like Romaine or Butter lettuce? Or something sharper or bitter like radicchio? Or peppery like arugula or watercress? Baby greens are sweeter than full grown.

Also, think about the texture. I love the softness and mildness of Boston Bibb lettuce sometimes, and other times I prefer come crunch of the frilly chicory.  Baby spinach is great because it is almost flavorless and therefore a blank canvas.  You can add in fresh herbs like parsley or basil.  You can use beet greens or celery leaves.

If you can, try to buy salad greens in a plastic tub. I find they are cheaper in the larger tubs when you buy them at Costco. Even stores like Whole Foods can be less expensive than the grocery store. The greens keep better and longer in the tubs. Store them in the bottom of your fridge or in the veggie compartment. Sometimes I will lay some paper towels over the top to keep them from getting too much moisture. Check the temperature of your fridge frequently, too, to make sure it is neither too warm or cold.

(Arugula, watercress, goat cheese and blackberry salad. Recipe here.)

–Fresh Fruit/Veggies–

I like to add seasonal fruit and veggies because, of course, they are going to have more flavor and be fresher.

Some fruits or veggies are available (and good) year round. Those include apples, pears, oranges, grapefruit, avocados, carrots, onions, mushrooms, jicama, celery, etc.

In the spring, you can add asparagus, beets, peas, and other spring veggies.

In the summer and early fall, I add strawberries, stone fruit (like peaches, cherries, nectarines or pluots), berries, figs, tomatoes, sliced peppers, etc.

Don’t forget that you can add dried fruit, too. We love to add dried apricots, raisins, cherries, cranberries, currants, dates and others to salad. They pack a lot of flavor. Brine-cured olives or sun-dried tomatoes are another great addition to any salad.

Roasting your veggies or fruit also can add depth and variety. Consider roasting cubes of squash, beets, apples, or pears.

Another fun thing to add to summer and spring salads is edible flowers–nasturtiums, pansies, violets, etc. Just make sure that they are free from pesticides and fertilizers.

Canned beans or other veggies (like roasted peppers) are wonderful, too.

–Flavorful Cheese–

Cheese is a great addition to any salad, but you don’t have to have it. We like sharper, pungent cheeses when we use milder greens and additions. A milder, creamy cheese may be in order when using sharper, bitter greens and additions.

Here’s a list of cheeses we regularly use:

Chevre–a mild, creamy, fresh goat’s milk cheese (we also bread and bake it sometimes)

Parmesan or Romano–aged Italian cheeses made from cow’s and sheep milk, respectively

Feta–crumbly, salty cheese made from sheep or cow’s milk

Blue cheeses–Maytag blue (mild) to Stilton (strong and robust)

Swiss type–Emmentaler (Switzerland), Gruyere (from France or Switzerland, aged and stronger), Jarlsberg (very mild, nutty cheese from Norway)

Remember to go easy on the cheese. A little goes a long way.

–Something Crunchy–

The something crunchy could also apply to fresh fruit and veggies, but I mean nuts and croutons.

Think about candying the nuts to add a little sweetness. Toasting adds more flavor and depth and make the nuts even crunchier. You can also buy the nuts already candied, toasted, or seasoned at the grocery store.

Nuts that work well–almonds, pecans, walnuts, hazelnuts, macadamias, cashews, pistachios, and pine nuts.

Croutons can add that extra punch of flavor, not to mention texture. Homemade croutons take it up to another level. Personally, I like to add croutons when I’m using a creamy dressing and have a salad full of veggies. I can’t think of anyone I know who doesn’t like croutons.

–Meat–

Grilled chicken, beef, or pork are great additions to salad to make it a main dish. Shredded leftover chicken is great, too. You can make your own restaurant style salad by adding breaded chicken breasts.

Bacon. Bacon is always welcome on any salad I make. Also, think about trying other cured meats–pepperoni, salami, prosciutto, or pancetta. They add great flavor and go well with veggies.

Tofu or meat replacements also work well for salads. I like to marinate cubes of tofu and saute them in a little oil. Another way to add texture to a salad.

–Vinagrettes–

I have a list as long as my arm of favorite homemade vinaigrettes. I think a good vinaigrette can make the salad.  If you choose to buy one instead, splurge on a good one.  Our family likes Briana’s brand the very best.

Start with a basic recipe of oil, vinegar, a little Dijon mustard, a pinch of sugar, and salt and pepper. Go from there.

Try using different vinegars and acids:

Regular or white balsamic
Champagne
Red or white wine
Flavored–like raspberry or strawberry
Apple cider (try to use organic unfiltered)
Lemon or lime juice
Tomato juice
Worcestershire sauce (add only a little in addition to another acid)

Different oils and fats:

Nut oils–hazelnut, walnut, macadamia
Fruity olive oils–I mean the good ones
Grapeseed–a light, clean, flavorless oil
Bacon fat–use in place of oil in a warm vinagrette for a wilted spinach salad
Mayonnaise

Sweeteners: (optional)

Brown sugar
Honey
Jam, jelly or preserves
Agave
Fruit juice–apple cider, pomegranate juice, orange juice

Other additions:

Seeds–poppyseeds, sesame, mustard, cumin
Chopped fresh herbs–cilantro, parsley, dill, basil, oregano, etc.
Spices
Sour cream or buttermilk–to add a little tang and creaminess
Pureed sun-dried tomatoes or kalamata olives
Roasted garlic
Etc.

_____________________________________________

I’d love to hear your tips for making a great salad.  What is your favorite salad?

Lindsey Johnson is a stay-at-home mom of three.  She likes to cook, bake, and take pictures.  She blogs at Cafe Johnsonia, where you can find many recipes for mixed green salads, other salads, and dressings her family enjoys.

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]]> http://www.makeandtakes.com/creating-a-good-green-salad/feed 14 http://www.makeandtakes.com/apple-treats-crafts-for-fall http://www.makeandtakes.com/apple-treats-crafts-for-fall#comments Wed, 23 Sep 2009 10:04:41 +0000 Marie http://www.makeandtakes.com/?p=5276 Apple season is upon us and that means lots of tasty treats and creative crafts to be had. Here’s a few past activities from Make and Takes showcasing ripe juicy apples. Apple Stamped Cards ~~~ Homemade Applesauce ~~~ Applesauce Cookies ~~~ Apple Hand-Stitched Card ~~~ Homemade Apple Pie What apple treats and crafts have you been making? Share and Bookmark: Related Posts:An Apple a Day Keeps the [...]]]>

Apple season is upon us and that means lots of tasty treats and creative crafts to be had. Here’s a few past activities from Make and Takes showcasing ripe juicy apples.

Apple Stamped Cards

~~~

Homemade Applesauce

~~~

Applesauce Cookies

~~~

Apple Hand-Stitched Card

~~~

Homemade Apple Pie

What apple treats and crafts have you been making?

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]]> http://www.makeandtakes.com/apple-treats-crafts-for-fall/feed 15 http://www.makeandtakes.com/fun-with-edible-nasturtiums http://www.makeandtakes.com/fun-with-edible-nasturtiums#comments Wed, 16 Sep 2009 16:13:03 +0000 Jane http://www.makeandtakes.com/?p=5535 Looking for something fun, edible and unusual to do with your kids? Look no further! Plant {and eat!!} nasturtiums! This summer Cate and I planted nasturtium seeds in our planter boxes, as suggested by my fabulous landscape architect friend. There are so many reasons why this was the perfect idea: The seeds are BIG, which is [...]]]>

Looking for something fun, edible and unusual to do with your kids? Look no further! Plant {and eat!!} nasturtiums!

This summer Cate and I planted nasturtium seeds in our planter boxes, as suggested by my fabulous landscape architect friend. There are so many reasons why this was the perfect idea:

• The seeds are BIG, which is perfect for planting with kids. They can actually see the seeds, so the process is more gratifying for them.
• You can eat the leaves and the flowers! This is the best part!
• We have squirrels who like to dig up my garden…while they did in fact dig these seeds up, they never ate them. I would just replant the seeds (some of them had even sprouted!) and they still grew fine. Hearty little plants, those nasturtiums! In addition to surviving the squirrels, they also survived my black thumb’s care…so these are pretty dummy-proof plants.
• Nasturtiums are pretty. I love the leaves, they sort of look like lily pads…and the blooms are vibrant and fun.
• The plants spread and grow like crazy, and they reseed themselves.

When it came time for the big nasturtium tasting at the Maynard home, Cate was totally excited. Until it was time to actually EAT the leaves and flowers. Every picture I have of her, her lips are curled in around her teeth…she was very tentative. But we still had a blast!

As for the edible aspect…the leaves had a very sharp, peppery flavor, so I don’t know that I would actually use them in a salad, although I suppose other palettes would like the flavor. But, as you can see, the flowers really beautify a salad nicely and their flavor was milder.

So, when springtime rolls around, grab a pack of nasturtium seeds and get planting…your kids will think it’s loads of fun, and your salads will get a little boost in color and flavor!

Click here for more information on nasturtiums and ways to eat them, including a Nasturtium Mayonnaise recipe.

Jane Maynard, writer and founder of This Week for Dinner, is a wife, mother to two beautiful girls and freelance graphic designer.  Jane loves eating, which comes in handy for a food blog. Chocolate, cannoli, and H&H Bagels are her top foods of choice.

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]]> http://www.makeandtakes.com/fun-with-edible-nasturtiums/feed 10 http://www.makeandtakes.com/brown-sugar-cake-with-fresh-peaches http://www.makeandtakes.com/brown-sugar-cake-with-fresh-peaches#comments Wed, 09 Sep 2009 09:46:34 +0000 Lindsay http://www.makeandtakes.com/?p=5432 Peaches are my very favorite summer fruit.  (Nectarines come in second.)  I have been buying (and eating) peaches by the dozen.  We simply cannot get enough of our beloved local peaches. Most of the time we eat them out-of-hand with the juice dripping to our elbows.  A few have made their way into frozen desserts and [...]]]>

Peaches are my very favorite summer fruit.  (Nectarines come in second.)  I have been buying (and eating) peaches by the dozen.  We simply cannot get enough of our beloved local peaches.

Most of the time we eat them out-of-hand with the juice dripping to our elbows.  A few have made their way into frozen desserts and pies.  And then there’s cake…

I made this cake to celebrate my baby’s first birthday.  She loves peaches as much as the rest of us.  More than that, she loves cake …even if we did celebrate her birthday three weeks late. (Ahem.)

Brown Sugar Cake with Fresh Peaches
by Lindsey Johnson

3 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. salt
3/4 cup (12 Tbsp.) unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs, at room temperature
2 tsp. vanilla extract
1 1/2 cups whole or 2% milk

Frosting and filling:
2-3 ripe, but firm peaches, peeled and sliced
1/2 cup peach jam
Creamy Almond Frosting (recipe below)

Preheat oven to 350 degrees F. (For high altitude–375 degrees F.)

Grease and flour two 8″ or 9″ round baking pans* and line with parchment or waxed paper.

Whisk dry ingredients in a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar until very light and fluffy. Scrape down the sides and add the eggs one at a time, beating well and scraping the bowl down after each addition. Add the vanilla extract.

Starting and ending with the dry ingredients, add the dry ingredients alternately with the milk. Only beat until combined. Remove bowl from mixer base and scrape the sides and bottom with a large silicone or rubber spatula to make sure all the ingredients are completely incorporated.

Divide the batter evenly between the baking pans.

Bake for 35-40 minutes, checking after 30 minutes.  The tops will be lightly golden and springy to the touch.  (Insert a cake tester into the center–only a few moist crumbs should cling to the tester.)

Let cool for a few minutes in the pan, then remove to a wire rack to finish cooling.

Creamy Almond Frosting

1/2 cup (1 stick) butter
2-3 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. almond extract, optional
about 2 Tbsp. heavy cream (or a few teaspoons milk)

Beat the butter at high speed with an electric mixer. Add 1 cup of the powdered sugar and the extracts (if using). Beat until light and fluffy. Add the remaining powdered sugar alternating with the cream (no more than 1-2 tsp. at a time), until you reach the desired texture. The frosting should be light and creamy.

Assembly:

Place one of the cooled cake layers on a serving platter.  Spread half the frosting on the layer, arrange 2/3 of the sliced peaches over the frosting and spread 2/3 of the jam over the peaches.  Top with second layer.  Spread remaining frosting over the cake layer and top with the remaining peaches and jam.

___________________________________________________

For the record, this is how you are supposed to eat the cake when you turn one:

*The cake shown in the photos is a 6″ cake.  I used the remaining batter for cupcakes.  But the recipe will make a traditional 8″ or 9″ cake.

Lindsey Johnson is a stay-at-home mother of three small children who are just naughty enough to keep her too busy to cook as much as she would like.  You can find more recipes on her blog, Cafe Johnsonia.

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]]> http://www.makeandtakes.com/brown-sugar-cake-with-fresh-peaches/feed 5 http://www.makeandtakes.com/fresh-tomato-pesto-salad http://www.makeandtakes.com/fresh-tomato-pesto-salad#comments Wed, 02 Sep 2009 10:09:23 +0000 Marie http://www.makeandtakes.com/?p=5224 As our garden is blooming and overflowing with tomatoes, I’ve been looking for some good recipes to use them with. My mother-in-law brought over this fresh Tomato Pesto Salad dish the other night. It was so yummy, I had to share it! Recipe: Tomato Pesto Salad 4 large tomatoes, cut into small chunks with their juice, [...]]]>

As our garden is blooming and overflowing with tomatoes, I’ve been looking for some good recipes to use them with. My mother-in-law brought over this fresh Tomato Pesto Salad dish the other night. It was so yummy, I had to share it!

Recipe: Tomato Pesto Salad

• 4 large tomatoes, cut into small chunks with their juice, do not drain
• 2 T. basil pesto (recipe for basil pesto)
• 2 oz. goat cheese

Mix together the pesto and goat cheese with a spoon or fork, the fork will help break up the cheese. Add in your tomatoes. Stir up your ingredients until the cheese is distributed and it’s all incorporated. You want it to be very liquidy.

A little trick: if the bowl I mix it in is the same bowl I’m serving it in, I wipe the edges clean with a paper towel or cloth. This gives it a finished look, and you only used one bowl!

Now serve it as a side dish. It’s great with bread. The bread is really yummy dipped in the sauce this makes.

What have you been making with your garden fresh tomatoes?

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