Summer Peach and Tomato Salad

Summer is in full swing.  There are certain foods that remind me of summer.  All the fruit and vegetables that are in season right now makes me very happy.  This month, the Cooking Light Virtual Supper Club, is coming together for an alfresco menu of "It Sounds Like Summer".  Food that you can enjoy eating outdoors and that just shout, "It's Summer"!

I made a light and refreshing salad with peaches and tomatoes.  It sounds like a strange combination but the flavors work great together.  The bites of sweet peaches mixed with the balsamic vinaigrette are so good in this salad.  Give this combination a try.  I think you'll love it.  


Click here to print the recipe on Myrecipes.com.

Summer Peach and Tomato Salad

Recipe from Cooking Light


Yield - 4 servings

Ingredients

• 1/4 cup thinly vertically sliced red onion
• 1/2 pound ripe peaches, pitted and cut into wedges
• 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
• 1/4 pound heirloom cherry or pear tomatoes, halved
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons small basil leaves or torn basil

Note: Use whatever tomatoes you have available. I used regular vine tomatoes. I also used a peach balsamic vinegar instead of sherry vinegar.

Preparation

• 1. Combine first 4 ingredients in a large bowl.
• 2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

So, what else is on the Alfresco menu from the other Cooking Light Virtual Supper Club bloggers?  Check out each link to see what everyone else made for this summer meal.

Jerry from Jerry's Thoughts, Musings and Rants - Grilled Pizza with Prosciutto, Arugula and Lemon

Mary Ann from Meet Me in the Kitchen - Summer Lemon-Vegetable Risotto

Val from More than Burnt Toast - Poached Salmon with Creamy Herb Sauce

Roz from La Bella Vita - Chocolate-Amaretti Peaches


Sandi from Whistlestop Cafe Cooking - Peach Ice Cream

Enjoy!

Mom's Cooking Club Lesson: The vinaigrette is really good in this salad.  It had a sweetness to it that really went well with all the ingredients.  I used a peach balsamic vinegar instead of the sherry vinegar in the recipe.  There are many different types of vinegars that you can try in this recipe to add some variety to the vinaigrette and flavor of the salad.

Balsamic Strawberry Topping

Spring is a Berrylicious Season!  This is the theme for May's Cooking Light Virtual Supper Club.  Myself and 5 other bloggers "meet" every month to share a Cooking Light menu.  Virtually, of course, since we live in different parts of the U.S. and Canada.  This month's theme focuses on berries.  Berries can be used in many different ways.  You will find berries used in a drink, appetizer, salad, main dish and dessert this month.

I wanted to make this Blueberry Crisp a la Mode but blueberries aren't in season and are very expensive in my grocery store.  I guess this will have to wait for summer.  Strawberries are in season right now and reasonably priced.  So, I chose to make this Balsamic Strawberry Topping.  Four simple ingredients and very quick to make.  The sweet and tart strawberries went perfect with some frozen vanilla yogurt.  I'll be using this strawberry topping in my greek vanilla yogurt as well.  YUMMY!!!  

Click here for recipe on Myrecipes.com

Balsamic Strawberry Topping
Recipe by Cooking Light

Ingredients

• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon ground nutmeg
• 3 cups sliced strawberries

Preparation

• Combine the first 3 ingredients in a small saucepan. Bring to a simmer over medium-low heat; cook 2 minutes or until slightly thickened. Stir in sliced strawberries, and remove from heat. Let stand 5 minutes.

Serve over low-fat vanilla frozen yogurt or ice-cream.

For more Berry recipes, check out the rest of the Cooking Light Virtual Supper Club menu below:

Jerry (Jerry's Thoughts, Musings and Rants) - Raspberry Daiquiris

Mary Ann - Meet Me in the Kitchen) - Strawberry-Avocado Salsa

Val (More Than Burnt Toast) - Mesclun with Berries and Sweet Spiced Almonds

Sandi - (Whistlestop Cafe Cooking) - Raspberry Asparagus Medley

Roz (La Bella Vita) - Pork Medallions with Spicy Pomegranate-Blueberry Reduction

Jamie (me) - Balsamic Strawberry Topping

Enjoy!

Mom's Cooking Club Lesson:  The pluses of strawberries:

 Low in Saturated Fat, Cholesterol and Sodium.  Also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese.   

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2064/2

Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing....."Notes of Citrus" with the Cooking Light Virtual Supper Club

March is here.  Winter is leaving and Spring is coming.  Well, at least in some parts of the country like where I live in Northwest Florida.  I chose the theme this month for the Cooking Light Virtual Supper Club.....Notes of Citrus.  Myself and five other bloggers come together every month for a "virtual supper" focusing on Cooking Light recipes.

I made a salad this month with a citrus dressing using orange juice and lemon juice.  It was light and refreshing.  The pears and goat cheese were a perfect combination along with the citrus dressing.  I really like making different salads.  I use bottle dressings and make my own.  But, there is nothing like the freshness and flavor of homemade vinaigrette and salad dressings.

So, as Spring comes near, enjoy these recipes focusing on Citrus.       

Click here for a printable version of the salad recipe on Myrecipes.com (recipe also below)

How did the rest of the group use citrus in their recipes?  Check out the links below for more delicious ways to use citrus in Cooking Light recipes.

Val from More Than Burnt Toast started off the meal with a Beverage -  Blood Orange Sangria

Mary Ann from Meet Me in the Kitchen made the appetizer - Lime-Spiked Black Bean Dip

Sandi from Whistlestop Cafe Cooking handled the main dish - Lemon Sage Chicken

Jerry from Jerry's Thoughts, Musings and Rants provided the side dish - Braised Fennel with Orange

Roz from La Bella Vita ended the meal with a dessert - Nathan's Lemon Cake

Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing

Recipe by Cooking Light, October 2010

Yield: 8 servings

Ingredients

Dressing:

1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1/4 cup fresh orange juice
4 teaspoons fresh Meyer lemon juice (I used a regular lemon and added a pinch of sugar)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil

Salad:

2 tablespoons fresh orange juice
2 firm ripe Bosc pears, cored and thinly sliced (any pear in season can be used)
6 cups mixed baby lettuces
1 head Boston or butter lettuce, torn (about 2 cups)
3/4 cup (3 ounces) crumbled goat cheese

Preparation

1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.

2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.

Enjoy!

Mom's Cooking Club Lesson:  Are you in a rut with your salad dressing?  Make salads more exciting by trying different ones.  Making your own homemade salad dressing or vinaigrette is really very simple.  There are so many recipes on-line and in cookbooks.  When creating your own salad dressings, it not only tastes good but you know exactly what ingredients are going into your dressing.....and that's a bonus for me.      

Spinach and Green Apple Salad.....The Kids Cook Monday!

This Monday, I have a simple but very good for you salad.  Baby spinach, green apples, walnuts, blue cheese with an apple cider vinegar and Dijon mustard dressing.  We really liked the sweet, tart and crunchy apples in this salad.  This would be a nice salad for your Thanksgiving table or your dinner table.

Click here for a printable recipe of the Spinach and Green Apple Salad.

Spinach and Green Apple Salad

Recipe by Ellie Krieger, Food Network (slightly adapted)

Ingredients

2 tablespoons olive oil

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 Granny Smith apple
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes
Blue Cheese (optional)

Directions

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.

Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.

Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad.

Follow with the walnut pieces. If desired, crumble blue cheese on top of salad.  Serve immediately. 

For more information on getting your kids to help you prepare meals in the kitchen and eating together as a family, go to The Kids Cook Monday website. 



My daughter, Mariah, whisked the dressing.......

and cut up the apple.........

and tossed the salad with the dressing.

 Place on individual plates and top with apples, walnuts and blue cheese.

Enjoy!

Mom's Cooking Club Lesson:  Here are some other wonderful salads with fruit in them.  Perfect for Thanksgiving or anytime......

Candied Walnut, Pear and Leafy Green Salad

Jamie's Cranberry Spinach Salad

Baby Mixed Greens with Pear, Pecans and Feta  

Candied Walnut, Pear and Leafy Green Salad.....October's Cooking Light Virtual Supper Club

I've mentioned this before.  I love fruit in salad.  Now I love fruit and Candied Walnuts in salads.  The group of blogger's that showcase the recipes from Cooking Light are back this month with the theme of Vegetarian Potluck.  Alot of people are eating vegetarian these days or at least trying to do a few meatless meals a week.  I'm not a vegetarian but I do try to strike a balance with my meals and eating more meatless meals is a good idea to get that balance.

Salads can get boring which is why I'm always changing up the lettuces, vegetables and dressings that I use.  This is a wonderful salad that I will make again. The candied walnuts are simple to prepare and so addicting.  They are great just as a snack alone.  I used Bartlett pears because that's what my grocery store had in stock.  Any pear that is in-season would work just fine.  I also used mixed spring lettuce.  You will love this salad with the sweetness of the pears, crunch of the walnuts and the dressing which brings it all together.

Click here for recipe on Myrecipes.com

What did the others from the Cooking Light Virtual Supper Club bring?

Jamie (me) from Mom's Cooking Club made Candied Walnut, Pear and Leafy Green Salad.

Val from More than Burnt Toast made Butternut Squash Lasagna

Patsy from Family, Friends and Food brought Fusilli with Roasted Tomatoes

Sandi from Whistlestop Cafe Cooking made Carrot Cake

Note:  Shelby (The Life and Loves of Grumpy's Honeybunch) was not able to join us.  She is in the midst of moving to another city.  Good luck Shelby!

**Patsy was also unable to join in with this month's get-together.  I still added the link to her recipe to share her vegetarian choice.

Enjoy!

Mom's Cooking Club Lesson:   Gift/Packaging Idea -  Make up a large batch of the candied walnuts and put them in a pretty tin or container.  Place some fresh pears in a basket with the container of candied walnuts.  Include a recipe card with this salad recipe.  You can put together this gift basket as a hostess or holiday gift.  Also, for a teacher, a neighbor or for saying thank you to someone.     

Blueberry Banana Bread

Before I talk about this amazingly delicious banana bread, I want to announce the winner of the What's New and Delicious from Kraft giveaway.  Congratulations to Cheryl from The Lucky Ladybug (comment # 14 picked by Random.org).  I will contact you through email.  Thanks for everyone that entered!

Now, on to the featured recipe.  I had some overripe bananas in a bowl and I had some blueberries in the fridge that I needed to use up before leaving for a family trip.  Put the two together and you have the most wonderful Blueberry Banana Bread.  I made my most used banana bread recipe from the Better Homes and Garden, New Cook Book (Pink Plaid Edition) and added blueberries to the batter.  A simple addition that turns this banana bread into my new favorite summer breakfast treat.

I took this loaf to my sister, Maxine's house, during a family visit this past week.  A great way to try something out is on family.  Everyone loved it and my mother, who was also visiting, couldn't stop eating it.  

Blueberry Banana Bread

Recipe slightly adapted from Better Homes and Gardens, New Cook Book 

(printable recipe)

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( I used slightly heaping 1/4 tsp.)
1/8 teaspoon ground nutmeg  ( I used slightly heaping 1/8 tsp.)
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine  ( I used canola oil)
1 cup blueberries  ( I used a heaping cup full)
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping (optional)

Note: I did not use the walnuts or streusel-nut topping in this recipe

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides (or use cooking spray) of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Fold in blueberries gently.  You can add nuts to the batter at this point if using.  Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.  (Or if you can't wait like me, just slice yourself a nice big piece!)

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.  

Enjoy!

Mom's  Cooking Club Lesson:  This is peak blueberry season.  Blueberries are more affordable at this time of year. (my grocery store has been selling them for $1.50 a pint)  Blueberries are so versatile, delicious and good for you.  Just think of all the things you can use them in.....blueberry pancakes/waffles, quick breads, muffins, cobblers, smoothies,  in your cereal, oatmeal and yogurt.  Have you tried blueberries in your salad?  You must try this.  And of course there is the simplest way to enjoy them.....eating them right out of the container!   

Sherried Pineapple Pork Tenderloin - 5 Ingredients or Less from Cooking Light

I have been so busy lately.  Between my girls school and sports activities, my part-time job, keeping up with household chores, spring cleaning and errands, it leaves little time for anything else.  Also, I can't forget about one of my favorite things to do.....cook and bake.  That takes time too!  Are you as busy as I am?  I know you are. 

Well, maybe this month's Cooking Light Virtual Supper Club can help you.  Our menu is based on the theme, 5 Ingredients or Less.  I'm all about quick and easy meals, especially during the week when there are so many things going on.  You can make great tasting food with a few ingredients.

My selection was the main dish which was Sherried Pineapple Pork Tenderloin.  It was very flavorful and simple to prepare.  We ended up grilling our pork loin and making the sauce in a saucepan on the stove.

Click here for the Pork Loin recipe on Myrecipes.com.

I also made a grilled pineapple salsa to go with the pork.  This was in the March 2010 Cooking Light Magazine.  It was with another recipe for pork chops and I thought it would go perfectly with my Sherried Pineapple Pork Tenderloin.  The salsa was excellent and it was only 4 ingredients.  It would go so well with other dishes like chicken, fish or shrimp.

Click here for the Grilled Pineapple Salsa recipe on Myrecipes.com. 
Note:  just follow the directions for the pineapple salsa and remove the directions for the pork chops

What did all the other busy ladies in the Supper Club bring?  Here's the rest of the menu with links to their recipes and photos.

Shelby from The Life and Loves of Grumpy's Honeybunch - Chili Lime Shrimp

Aggie from Aggie's Kitchen - Spinach with Chili Oil

Jamie (me) from Mom's Cooking Club - Sherried Pinapple Pork Tenderloin

Val from More Than Burnt Toast - Strawberries with Balsamic Vinegar

Helene from La Cuisine d'Helene - could not join us this month

Enjoy!

Mom's Cooking Club Lesson:  If you are looking for more 5-ingredient recipes, check out the Cooking Light Fresh Food Fast Cookbook.  It has 250 5-ingredient recipes to help you get a meal together fast for those busy times or anytime.     

Baby Mixed Greens with Pear, Pecans and Feta

Fruit in salad.  What an awesome thing!  I'm always trying to find new ways to make salad and change it up for my family.  The same salad would get boring.  And who wants to eat boring food.  Well, this salad is exciting!  The honey and orange juice in the dressing go pefectly with the pears, the pecans, the feta, the dried cranberries and the mixed greens.

I found this recipe in the 2009 Costco Wholesale Club cookbook.  I don't have a Costco where I live (wish I did) and my sister Paula gets this free cookbook for me every year during the Christmas holiday season.  I'm making this salad again this weekend.  It's great all year round but perfect for the Spring season right now.

Baby Mixed Greens with Pear, Pecans and Feta

Recipe by Kingsburg Orchards in the 2009 Costco Cookbook

(printable recipe)

4 servings

Ingredients

For the Dressing:

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons orange juice

3 tablespoons finely copped pecans

2 tablespoons honey

salt and freshly cracked black pepper

For the Salad:

6 cups baby mixed greens (I used baby romaine but use any of your favorite lettuce)

1 apple pear, halved, cored and sliced into thin wedges (I used a Bartlett pear)

1/3 cup pomegranate seeds or dried cranberries

1/3 cup feta cheese

Preparation

To prepare the dressing, combine olive oil, vinegar, orange juice, pecans, honey, salt and pepper to taste in a salad bowl.  Mix well until blended. 

Add greens and toss to coat with the dressing.  (if you don't want to dress your entire salad, make the dressing in a small bowl and drizzle over each individual salad plate)

Divide the salad on individual plates.  Top with the pear slices.  Sprinkle with pomegranate seeds or dried cranberries and feta.

          

Enjoy!

Mom's Cooking Club Lesson:  To increase your daily serving of fruits and vegetables, try adding fruit to your salad.  It tastes wonderful, it's healthy and a different way for your family to eat fruit.  Now, that's an awesome thing!

Happy Easter, Passover and Spring everyone! 

Strawberry Salad with Poppy Seed Dressing - Cooking Light's Virtual Supper Club

Ahh, Spring.  It's right around the corner.  I think we're all ready for a little sunshine and warmer weather.  It's March, a new month, and another "get-together" of the Cooking Light Virtual Supper Club.  This month's theme is "A Taste of Spring".

I chose Strawberry Salad with Poppy Seed Dressing (click here for printable recipe) to represent this month's theme.  I'm seeing strawberries in my gorcery store lately and I couldn't be happier.  Strawberries are one of my all-time favorite fruits and what a great way to enjoy them then with this salad.  This salad is light and refreshing.  It's a great way to get your daily serving of fruits, vegetables and nuts.  The sweetness of the strawberries along with the crunch of the lettuce and toasted almonds is, well, literally, a taste of spring.  The poppy seed dressing is also on the sweet side which goes perfectly in this salad.  The dressing is very easy to make and very good.  A little drizzle goes a long way. 

Here is the rest of our Spring menu.  Be sure to check out each one for their posts and photos.

Jamie (me) from Mom's Cooking Club - Strawberry Salad with Poppy Seed Dressing

Val from More Than Burnt Toast - Rosemary-Crusted Rack of Lamb with Balsamic Sauce

Aggie from Aggie's Kitchen - Spring Giardiniera

Shelby from The Life and Loves of Grumpy's Honeybunch - Zucchini Ribbons with Saffron Couscous   

Helene from La Cuisine D'Helene - Raspberry Almond Crumb Cake

If Spring hasn't arrived in the corner of your world yet, I hope these recipes bring a Taste of Spring and a little sunshine your way.

Enjoy!

Mom's Cooking Club Lesson:  Variations to this salad: add other fruits like grapes, blueberries or raspberries.  The recipe calls for romaine lettuce. Try it with baby spinach leaves (I added this to my romaine lettuce), spring mix or other variations of lettuce.  It would be great with some grilled boneless chicken breast added in.  This would make a very healthy main meal.