Pea shoot salad with sesame soy dressing

Springtime = Salad time in my mind. Something light for lunch? Yes please! I find pea shoots at the Asian grocery store. Sometimes they are out of stock. Actually a lot of times. If you can't find them, you could use watercress, bok choy, tatsoi, even mixed greens.

Pea Shoot Salad 

(serves 1 BIG salad, or 2 small salads)

big handful of pea shoots, torn

4 radishes, sliced

1 carrot, julienned

small handful of sugar snap peas, halved

small handful shelled edamame

1 Tbs sesame seeds

Sesame Soy Dressing

1 Tbs sesame oil

1 Tbs agave syrup or honey

1Tbs rice wine vinegar

2 Tbs soy sauce

Note: I soak the carrots in cold water for about 15 minutes to make them sweeter.

It's Bloody Mary time!

It's Bloody Mary Time!

2 oz vodka

3 Tbs Worcestershire

1 tsp Celery Salt

 1 tsp Horseradish

dash of Paprika

dash of Cumin

dash or ten of Tabasco

Squeeze of 1 lemon wedge

Squeeze of 1 lime wedge

Splash of orange juice (secret ingredient)

Splash pickle juice (another secret ingredient)

Cracked pepper

V8

1. Put all ingredients in shaker with ice. SHAKE!

 2. Garnish with pickled okra, a pickle, cheese, celery stalk, whatever you have around.

3. Play video games, it is Sunday after all.

Polymer clay veggie magnets

How cute are they?!

Served in an Altoids tin, of course. 

You got your snap pea...

Then there's the baby carrot, extra sweet...

And then baby, baby corn.

 

A mini tomato next.

And I think the beet is my favorite.

Jaime loves balsamic chicken salad!

Salads. One of my favorite things in life. Especially in Spring and Summer after the Winter blues have disappeared. I'm sure a lot of people feel the same way. This one has 6 ingredients and doesn't take long to make. Easy peasy.

Balsamic Chicken Salad

3 pounds chicken breasts, grilled and cubed

4 stalks celery, sliced

2 cups pecans (I used chopped)

a handful of red grapes, halved

1-1.5 cups balsamic vinegar

2 Tbs olive oil (not necessary, but just feels right)

1. Mix all ingredients together.

2. Let marinate over night in refrigerator, of course.

3. Serve over greens (or not.)

Jaime loves pickles!!

 And it's pickle season! Well, it's always pickle season in my house. I just happened to stop at the Asian mart this weekend and found some great green beans, cucumbers, radishes (not pictured) and hot peppers, of course. This recipe calls for cucumbers, but you could have a mix- can't go wrong there!

Spicy Pickles

8 kirby cucumbers

1/2 onion, sliced

a few dill sprigs

1-2 red cayenne peppers, sliced

1 Tbs peppercorns

2-3 garlic cloves

1 tsp mustard seeds

1 tsp sugar

2 c white vinegar

1/2 c water

 2 Tbs Kosher salt

1. Make sure to wash all vegetables very well.

2. Place cucumbers, onion, dill, peppers, peppercorns, garlic, mustard seeds and sugar in mason jar.

3. Heat vinegar, water and salt on medium. Bring to light boil.

4. Fill the jar with the boiling brine, leaving 1/2″ of head space, wipe the rim of the jar with a clean towel. Add the screw-on band.

5. Let cool. Listen for the "POP!" of the top. Refrigerate minimum of 5 days.

6. Enjoy!