Roasted Beet Salad

This salad uses all the beet! Perfect for summer.

6 tbsp olive oil

2 1/2 tbsp red wine vinegar

1 tbsp minced garlic

7 medium-large beets (about 3 inches in diameter) with greens

2 tbsp chopped drained capers

3/4 c crumbled feta cheese

Preheat oven to 375°F.

Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; lined with foil – you will want enough to wrap them up. Drizzle with olive oil and fold the foil over the beets and wrap tightly. Bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Creamy Coleslaw

Creamy slaw
  • 6 cups shredded cabbage
  • 1 small carrot (shredded)
  • 2/3 c mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp neutral oil (I used walnut)
  • 1 tsp celery seeds
  • Salt (to taste)
  • 1 c drained pineapple pieces
  • 1/2 c raisins
  • 1/2 c toaster pumpkin seeds
  • Toss the cabbage in a large bowl with the carrot
  • In another bowl, whisk together the mayo, vinegar, oil, celery seeds, and salt.
  • Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and toasted pumpkin seeds.

Watermelon Salad

This salad is amazing!! Perfect for a hot summer day! Sweet, crunchy, salty and umami from the miso dressing.

Watermelon – 3/4 inch diced: 1 pint


English cucumber – thin half-moons: a few slices

Couple grinds of black pepper

A few sprigs of mint, chopped

2 tbsp sunflower seeds


1/4 c Feta, crumbled


1 tsp alleppo or red chilli flakes


Miso dressing https://cookinwithchris.wordpress.com/2021/08/12/miso-dressing/dressing

Directions:
Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.

Miso Dressing

This dressing is amazing!! Unami, sweet, a little spicy from the ginger! It lasts for weeks in the fridge. It makes a LOT of dressing.

1/3 c Miso paste
1/3 c Honey
1 tbsp Ginger
2 c Rice vinegar
3 c grape seed or neutral oil
1 1/2 tbsp salt
1 tbsp Sesame oil


In a blender add miso paste, honey, vinegar, salt, and ginger together and blend. Slowly whisk in blended oil and sesame oil until emulsified.

Cold shrimp with tarragon cream sauce

This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.

1 lemon, halved

1 c white vinegar

6 cups water

3 tbsp sugar

3 tbsp of salt

1 lb raw wild shrimp

2 tsp celery seed

1/2 c – 3/4 c creme Fraiche

3 tbsp finely chopped tarragon

Lettuce for serving the shrimp

Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.

Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.

Potato Salad with Capers. Spring Onions and Mint

Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!

  • 1 lb firm Tiny potatoes
  • 1/4 c olive oil
  • 2 tbsp fresh lemon juice & the zest
  • 1 tbsp dijon mustard
  • 6 green onions, sliced thib
  • 1/4 c capers, drained
  • Salt
  • 1/4 c mint, cut into chiffonade

Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.

In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.

Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.

When ready to serve toss with mint.

Serves 4 – 6.

Zucchini la Ponche

Summer means Patricia Wells and her amazing fresh French recipes! This one is so easy and so taste.

4 small zuks, sliced into thin rounds

12 thinly shaving of parmesay

4 tsp best- quality balsamic vinegar

1/2 tsp salt

Freshly ground pepper

Arrange rounds slightly overlapping on 4 salad plates. Arrange cheese on top, drizzle with vinegar and salt and pepper.

Serves 4. 1 ww pp.

Strawberry Basil CousCous Salad

This is such a wonderful salad – perfect for summer picnics.

1 c couscous, prepared and cooled

1/3 c lemon juice

3 tbsp olive oil

Salt and pepper

2 c diced strawbeeries

1/2 c chopped basil

1/2 c feta, crumbled

Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.

Serves 8. 3 WW points.