I'm really into grilled style salads. Anything that can be prepared and cooked easily and without much mess or heating up the kitchen is a win win for me. I adapted this recipe from the Randall Beans website. I chose to use canned northern white beans because it was easier for me. This salad has a great grilled and fresh flavor all in one. You'll love it, try it this weekend.
Grilled Ribeye with Northern White Beans & Potatoes
4 rib-eye steaks, sliced thin *use whatever tender steak you want
1 tsp steak seasoning mix
combine and store in sealed container
1/4 cup Paprika
1/4 cup Kosher Salt
1/4 cup Sugar
1/4 cup Cumin
1/4 cup Granulated Garlic
1/4 cup Chili Powder
2 tablespoons Mustard Powder
2 tablespoons Ground Black Pepper
1-2 tablespoons Cayenne Pepper
2 lbs baby yellow potatoes
1/4 red onion, sliced thin
1/4 tsp course salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
4 tbsp butter/ I used hemp butter
2 cans northern white beans, drained and rinsed
2 tbsp fresh lemon juice
1 tsp dried dill
1 5-oz package spring greens mix
2 tbsp olive oil or coconut oil
2 tbsp lemon juice
1 tsp salt
1/4 tsp black pepper
Light the grill and let it heat up while you prepare the meal.
Season the rib-eye steaks with seasoning and set aside.
Make a foil packet to hold the potatoes and onions. Toss them with
the salt, garlic powder, onion powder, paprika, black pepper
and butter. Pour into the foil packet and seal. Grill for 20-30 minutes
or until fork tender.
While the potatoes are cooking, make a foil packet for the great
northern beans. Toss beans with 2 tablespoons of lemon juice and the
dill. Pour into the foil packet and seal.
Grill the steaks for 8 minutes when the potatoes are close to being
ready. Put the beans on the grill for the last 3 minutes of cooking. Let
the steaks rest for 5 minutes before cutting into strips.
Grab a large bowl and toss in the spring greens. Add the potatoes and
onions, 2 tbsp olive oil, 2 tablespoons lemon juice, salt and black
pepper and stir, incorporating the dressing onto all parts of the
potatoes and greens. Add the grilled great northern beans and stir
lightly as to not mash the beans.
Plate the salad and top with the steak strips and serve.
Sick of the traditional heavy mayo based potato salad? Here is a lighter and flavorful option.
2 lbs small potatoes (purple, red, fingerling, and/or baby dutch)
1/3 cup red wine vinegar
2/3 cup olive oil
2 tablespoons dijon mustard
1 1/2 teaspoons kosher salt
freshly ground pepper
1/2 lb green beans, stems removed and cut in 1 inch pieces
1 bunch garlic scapes (about 8-10 scapes), stems removed and cut in 1 inch pieces
7 ounces of tuna in oil (or two 4 oz cans)
1 cup cherry tomatoes, halved
1/2 cup scallions, chopped
2 tablespoons parsley, chopped
1/4 cup pitted or unpitted nicoise olives
5 hard boiled eggs, peeled and quartered
Bring a large pot of water to a boil. Meanwhile halve or quarter
potatoes. Salt the water and add the potatoes. Boil 20-30 minutes or
until tender. Drain.
While potatoes cool, make the vinaigrette. Whisk together vinegar,
oil, mustard, salt, and pepper until emulsified. Pour about half the
vinaigrette over warm potatoes and toss to combine. Chill potatoes.
Bring another large pot of water to a boil. Add salt, green beans,
and garlic scapes. Boil for about 5 minutes until just barely tender.
Drain and chill.
In a large bow, combine cooked potatoes, green beans, garlic scapes,
tuna, tomatoes, scallion, parsely, and Nicoise olives. Dress with
remaining vinaigrette. Season with salt and pepper. Toss to combine.
Serve with hard boiled egg slices.
- See more at: http://impeckableeats.com/2014/09/salad-nicoise-twist/#sthash.NxVCuv8L.dpuf
Garlic-Roasted Potatoes
2 pounds mixed fingerling potatoes, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
1/4 cup white wine or stock
2 teaspoons coarse sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves
1 clove garlic, finely minced
Buttermilk Dressing
1/2 cup buttermilk
1/4 cup plain nonfat Greek yogurt (I used thick fage)
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 lbs small potatoes (purple, red, fingerling, and/or baby dutch)
1/3 cup red wine vinegar
2/3 cup olive oil
2 tablespoons dijon mustard
1 1/2 teaspoons kosher salt
freshly ground pepper
1/2 lb green beans, stems removed and cut in 1 inch pieces
1 bunch garlic scapes (about 8-10 scapes), stems removed and cut in 1 inch pieces
7 ounces of tuna in oil (or two 4 oz cans)
1 cup cherry tomatoes, halved
1/2 cup scallions, chopped
2 tablespoons parsley, chopped
1/4 cup pitted or unpitted nicoise olives
5 hard boiled eggs, peeled and quartered
Bring a large pot of water to a boil. Meanwhile halve or quarter
potatoes. Salt the water and add the potatoes. Boil 20-30 minutes or
until tender. Drain.
While potatoes cool, make the vinaigrette. Whisk together vinegar,
oil, mustard, salt, and pepper until emulsified. Pour about half the
vinaigrette over warm potatoes and toss to combine. Chill potatoes.
Bring another large pot of water to a boil. Add salt, green beans,
and garlic scapes. Boil for about 5 minutes until just barely tender.
Drain and chill.
In a large bow, combine cooked potatoes, green beans, garlic scapes,
tuna, tomatoes, scallion, parsely, and Nicoise olives. Dress with
remaining vinaigrette. Season with salt and pepper. Toss to combine.
Serve with hard boiled egg slices.
- See more at: http://impeckableeats.com/2014/09/salad-nicoise-twist/#sthash.NxVCuv8L.dpuf
I like to start my fingerling potatoes in an oven proof heavy bottom pan on the stove. If you don't want the hassle, place potatoes mixed with oil and seasoning, stock onto a baking sheet and bake at 400o until golden...usually about 20 minutes.
If you choose to use the stoptop to oven method, heat oil and drop your seasoned -garlic potatoes in the hot pan with the cut side down and roast for about 10 minutes no moving the potatoes. Once you've peeked on them and they're browned, roll them over, shake the pan, add garlic and stock and then transfer to the oven for 10 more minutes. Make sure you don't burn the garlic.
Combine all dressing ingredients and then pour over your hot potatoes and serve.
I don't know about you, but I'm a pretty big fan of marinated mushrooms. They are earthy and add such a yummy bite to any bbq outing or picnic.
Mushroom Salad
1/2 cup extra-virgin olive oil, divided
2 pounds white mushrooms, trimmed
Salt and pepper
1 to 2 large shallots, sliced thin
3 garlic cloves, crushed and minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3/4 cup red wine vinegar
1/2 cup water
1 generous Tablespoon Dijon mustard
2 Tablespoons fresh parsley
Heat 2
tablespoons of the oil in a 12-inch nonstick skillet over medium high
heat until just smoking. Add mushrooms and 1 teaspoon salt and cook,
covered and stirring occasionally, until the mushrooms release their
liquid and begin to soften, about 10 minutes. Uncover and continue to
cook, stirring occasionally, until skillet is dry and mushrooms are
lightly browned, about 5 minutes.
To
the pan, add the shallot, garlic, oregano, and red pepper flakes. Cook
until fragrant, about 1 minute. Stir in the vinegar and water and bring
to a boil. Cook until liquid reduces by half, about 5 minutes.
In a medium bowl, whisk together the remaining 6 tablespoons oil, Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
Add the mushroom mixture to this bowl and stir to combine. Let cool completely. Stir in parsley.
Cover mushrooms and refrigerate until chilled, about 1 hour. Season with salt and pepper to taste before serving.
Mushrooms can be refrigerated up to 3 days.
Tori Avey had this great purple cabbage recipe on her blog today. I'm going to make it this weekend. Yum!
Purple Cabbage Salad
1 head of red cabbage (about 2 lbs), shredded
2 red apples (I recommend fuji), sliced thin or chopped small
6 dates, chopped
1/2 cup green onion, chopped
1/2 cup fresh mint, torn into small pieces
1/2 cup walnuts, chopped and toasted
3/4 cup blue cheese crumbles
Salt and freshly ground black pepper to taste
Dressing:
1/4 cup olive oil
2 tbsp mayonnaise
1 1/2 tbsp red wine vinegar
1 1/2 tbsp dijon mustard
1 1/2 tbsp honey
1/4 tsp salt
In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined.
Toss the salad ingredients together with the
dressing until the salad is evenly covered and ingredients are well
mixed. Add the dressing to taste-- you may not need all of it depending
on personal preference. Season with additional salt and freshly ground
black pepper to taste, if desired. Serve.
Chipotle Chicken Salad makes 4 servings
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