Posts Tagged ‘salad’

May: National Salad & Photograph Month

Friday, May 17th, 2019

There may be 12 months in the Gregorian calendar, but within each month lies a multitude of “months” which celebrate or encourage a particular subject/theme.

Here’s what May brings:

    • Asian American Month
    • Date Your Mate Month
    • Foster Care Month
    • Gifts from the Garden Month
    • Lupus Awareness Month
    • National Barbecue Month
    • National Bike Month
    • National Blood Pressure Month
    • National Hamburger Month
    • National Photograph Month
    • National Recommitment Month
    • National Salad Month
    • Older Americans Month
    • Pacific Islander Heritage Month

Now that’s a lot of months for May! I like two of them for this blog: national salad and national photograph month. The reason being is we have some killer photographs of salads using our acacia wood salad bowls and serving trays. What a great excuse to post some here. Enjoy and have a nice weekend! -Bruce

A scrumptious assorted salad in the Acaciaware™ Deep Bowl (K39103).

Salad, peppers, dips, and fruits: a great prelude to an exciting meal!

Fruits and sushi go well together!

 

National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

–          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

–          1 red onion, thinly sliced

–          ½ cup fresh mint, minced

–          3 cucumbers, cubed

–          8 oz crumbled feta cheese

–          1 heaping tsp cayenne pepper

–          1 tsp black pepper

–          2 tablespoons lime juice

–          2 tablespoons red wine vinegar

–          ¼ cup extra virgin olive oil

–          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?

Thanksgiving Wild Rice Salad

Monday, November 7th, 2011

Pacific Merchants and Chef Louise
Thanksgiving is the Super bowl of holidays for cooks everywhere. There is so much planning, shopping, recipe testing, and decorating all for that one meal. Before we even begin to cook the “big meal” we have the pre game show – appetizers and cocktails to keep everyone happy while you cook a giant bird that ends up tasting well… like turkey. Don’t let my football talk fool you into to thinking I know anything about the game. I’m just barely aware that football is on television during Thanksgiving and that it has something to do with the teams that play at the Rose Bowl on New Year’s Day, right?

 

It’s too early in the month to start talking about my lack of enthusiasm for cooking turkeys on Thanksgiving, so for now let’s just talk cranberries. Thanksgiving can be a bit overwhelming even for seasoned chefs, maybe that’s why Americans have resorted to opening a can when it comes to the cranberries. It’s almost become a tradition to have a bowl of jiggly wiggly cranberry sauce on the table with the ring indentation still intact. I have to admit, I love the stuff. Give me a roll with a slab of butter and a nice glob of cranberries and I’ll call it Thanksgiving.

This is a great fall salad that is made with cranberries and tossed in cranberry vinaigrette. It sounds odd with the rice and raw vegetables, believe me I know, but it’s incredibly flavorful and full of texture with a unique sweet and savory flavor balance. Because it’s made without lettuce and served cold or at room temperature, it is a perfect “do-ahead” salad for your holiday table. Try serving salad in a Mason Cash pudding basin or a beautiful acacia wood salad bowl – remember presentation is everything, your guests will be so impressed – it will be a sure touchdown.

Serve this with a butternut squash soup for a complete lunch or dinner.


How will you serve your cranberries this Thanksgiving season?

Wild Rice and Cranberry Salad with Candied Walnuts
Serves 8-10
1 ½ cups uncooked wild rice
6 -7 cups water
1 Tablespoon salt
6 cups cooked chicken breast or turkey- cut into medium dice
3 cups carrots – thinly sliced on the bias
2 cups celery – thinly sliced on the bias
¾ cup green onions – sliced thinly on the bias
¼ cup chopped fresh tarragon
1 cup dried soft cranberries
1 cup candied walnuts
• In a large sauce pot bring the rice to a rolling boil with the salt- cook for about 45 minutes or until rice splits.
• Remove from the heat and pour into a strainer- allow to cool.

• In a large Mason Cash mixing bowl, combine cooled rice, chicken, carrots, celery, onions, tarragon, and cranberries.

Toss with cranberry vinaigrette a little at a time to coat evenly – to taste.

• Top with candied walnuts
Cranberry Vinaigrette
½ cup canned cranberry
1 Tablespoon shallot- chopped
1 small clove of garlic – minced
1/2 cup white balsamic vinegar or tarragon vinegar
2 teaspoons of Dijon mustard
½ cup vegetable oil
¼ cup walnut oil
2 ½ teaspoons kosher salt
1 teaspoon pepper
• Combine all ingredients into a jar with a lid and shake well – chill


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