Soups and Salads

Strawberry Spinach Salad with Toasted Pecans

by Allie on May 16, 2011

in Featured Stories,Recipes,Soups and Salads

Strawberry Spinach Salad

I was first introduced to this salad at a ladies church luncheon a few years ago. My first reaction to fresh sweet strawberries mingled with bright green spinach was apprehension, but once I tried it my palate couldn’t have been more pleased. This beautiful appearing salad has just the right touch of sweetness from the strawberries and tartness from the vinegar dressing with a perfect undertone of buttery pecans.

When I recreated the salad at home (without a recipe to guide me nonetheless), I made a couple changes. Although not necessary, I toasted the chopped pecans in a light brown sugar, cinnamon and ginger coating. I also added fresh green onions from my garden for some interest. Additional ingredients that would have been a wonderful accompanying flavor are chopped fried bacon and/or a few ounces of cooked chicken. Fresh Parmesan cheese grated over the top can be a great final touch.

Why I love this salad:

I love this salad not only because it tastes great, but also because my kids love it! Another great reason I adore this salad is because it’s very nutritious. Just the spinach and strawberries alone are full of B vitamins and good sources of dietary fiber. Just one cup of strawberries has almost 150% of the daily value of vitamin C. One cup of raw spinach is a great source of vitamin A and potassium. Both are sources of omega-3 and omega-6 fatty acids.

Strawberry Spinach Salad (FREE printable recipe here)

Dressing

1/2 c red wine vinegar (I used 1/4 cup each red wine and tarragon wine vinegars)
1/4 c extra virgin olive oil
2 T brown sugar
1 tsp lemon juice
generous dash black pepper (optional)
1/8 tsp salt
3 large ripe strawberries, finely minced or pureed
1 T chopped green onion (optional)
1/4 cup chopped, toasted pecans

Salad

1 pint fresh strawberries
8-10 cups fresh spinach

In a small bowl, combine all the dressing ingredients together. Whisk very well. Toss together the strawberries and spinach in a large salad bowl. Pour dressing over top and mix well to coat.

Makes 8-10 one cup servings.

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Cilantro Soup with Pecans

by Allie on September 16, 2010

in Featured Stories,Recipes,Soups and Salads

Cilantro Soup

A wonderful treat for those desiring a taste of authentic Hispanic cuisine with hints of Texan flavor, but are sick of tacos and tamales. Actually, it’s kinda hard to get sick of tamales. This is a robust flavored soup perfect served hot on a cold day or cold on a warm day. Great served with corn tortillas and ranch style beans. Because I like ranch style beans. You can get sick of refried beans you know.

Cilantro Soup with Pecans

2 large bunches of fresh cilantro, with stems. Do not chop.
1 T cooking oil
1 cup chopped pecans
2 T butter
1 tsp garlic salt
1 small onion, minced
1 T cornstarch
1/4 cup white wine, light rum or broth (chicken or vegetable will do)
3 cups milk
1 quart chicken or vegetable broth
dash of black pepper to taste

Boil cilantro in a pot of water for four minutes, or until bright green. Immediately drain water off and place in a bath of icewater. Once cool, drain.

In a medium skillet, heat cooking oil and add the chopped pecans; toast for about two to three minutes. Add butter, then onion, sprinkle with garlic salt. Stir and continue to cook over medium heat until the onions are golden. Be careful not to burn the pecans. Add white wine, light rum or broth. Simmer until there is no more hint of alcohol (about two minutes). Add broth and return to a boil. Slowly add milk. Thicken with cornstarch and a small amount of cold water or cold milk.

In a blender, puree small amounts of cilantro and then the liquid mixture until all ingredients are smooth. Reheat on the stove and serve. Enjoy! Serves 6 to 8.

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Fresh Cucumber Salad

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Creamy Corn Chowder

17 February 2010

Creamy Corn Chowder As the result of an impulse purchase of a six pound can of corn at my local grocer, I sat down one evening and thought of different recipes that I could make with that much corn. I knew once I opened the can, that I would have to come up with either [...]

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