Creamy Avocado Dressing

Creamy Avocado Vinaigrette Dressing

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Ingredients

  • 1 whole avocado
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1/4 cup white wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Place all the ingredients except the olive oil in a food processor (with an open chute) run until smooth and creamy.
  2. With the processor running on low, slowly stream the olive oil through the chute until thoroughly combined.
  3. The dressing should be a beautiful green color and creamy consistency.
  4. Enjoy!

Black Bean Corn Salad

Black Bean Corn Salad

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Ingredients

  • 2 can black beans (washed & drained)
  • 1 English cucumber or 5 Persian cucumbers chopped small
  • 3 ears of fresh corn cut off the Cobb
  • 1 cup chopped cherry tomatoes
  • 1/4 cup cilantro chopped
  • 1/2 of a lime
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt & pepper to taste

Directions

  1. Place the black beans, cucumber, corn, cherry tomatoes, and cilantro into a medium sized bowl.
  2. Squeeze lime and add the juice to the bowl.
  3. Add 2 tablespoons of red wine vinegar to the bowl.
  4. Pour olive oil over the salad ingredients.
  5. Season with salt & pepper.
  6. Toss all together. Add additional oil or lime if needed.
  7. Enjoy!

Nectarine & Fennel Salad

Nectarine & Fennel Salad

Ingredients:

Salad

  • 2 fennel bulbs
  • 2 cup Arugula
  • 2 firm nectarines
  • 1 container burrata cheese
  • 1/4 cup basil

Dressing

  • 2 tablespoons champagne vinegar
  • 1/3 cup olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dijon mustard
  • 1 small garlic clove grated on a microplane grader
  • Juice of 1/4 lemon
  • 3/4 teaspoon salt
  • fresh black pepper to taste

Directions:

  1. Thinly slice your nectarines and fennel on a mandolin or by hand.
  2. Chop your basil.
  3. Place your fennel, nectarine, arugula, and basil in a bowl.
  4. In a small glass pyrex, whisk together your vinegar, lemon, dijon mustard, garlic, basil, and salt and pepper.
  5. In a slow steady stream, whisk in the olive oil until emulsified.
  6. Toss your dressing with your salad ingredients.
  7. Taste to see if additional salt is needed.
  8. Place your salad into a small bowl and top with burrata cheese.

Tahini Slaw

img_5264Last night’s dinner consisted of Shawarma Chicken, Roasted Carrots, and this amazing Tahini Slaw that my daughter Zoe made.

Tahini Slaw

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Ingredients

  • 1 medium sized purple cabbage thinly sliced
  • 1 bunch of curly purple kale (or any kale) chopped
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 lemon juiced
  • 1 garlic clove *ground on Microplane
  • 3/4 teaspoon salt
  • pepper to taste
  • 1 1/2 teaspoon soy sauce

Directions

  1. Place your thinly sliced cabbage and chopped kale in a medium sized bowl.
  2. In a glass measuring cup mix your tahini, water, lemon, garlic, salt, pepper, and soy sauce. Depending on how think your tahini is you might need to add more water.
  3. Whisk together until completely combined.
  4. Pour your dressing over your slaw and toss to combine.
  5. Let it rest for about 15-20 mins before serving.

Summer Orzo Salad

img_4746

Summer Orzo Salad

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Ingredients 

  • 1 pound orzo
  • 1 cup fresh mozzarella chopped
  • 1/3 cup fresh basil chopped
  • 1 cup halved cherry tomatos

Dressing

  • 1/3 cup olive oil
  • 2-3 tablespoons lemon juice
  • 1 small garlic clove (minced) on the microplane grader
  • 3/4 teaspoon salt

Directions 

  1. Boil your orzo in a medium stock pot according to the directions. Once it’s done drain and rinse.
  2. Place your orzo in a medium size bowl and allow it to cool.
  3. Add your tomatoes, basil, and fresh mozzarella in the medium sized bowl with your orzo.
  4. In a small liquid measuring bowl, whisk your olive oil, lemon juice, garlic, salt, and pepper until emulsified. 
  5. Pour your dressing over your orzo and toss to coat. You can serve immediately or store in the fridge until ready. Taste before serving to see if it needs any additional salt.

Greek Farro Salad

IMG_3652

I made this Greek Farro Salad for the first time over the weekend and it was so good! I served it with thinly pounded grilled chicken. We dined alfresco on melamine dinnerware.

Greek Farro Salad

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Ingredients 

  • 1 1/2 cups farro rinsed and cooked with veggie stock according to package directions
  • 1 can of chickpeas drained and rinsed
  • 1 large cucumber seeded and chopped small (or 4 persian cucumbers)
  • 1/3 cup kalamata olives chopped 
  • 1/3 cup chopped parsley 
  • 1/2 cup crumbled feta cheese
  • Salt & pepper to taste

Dressing

  • 1/3 cup olive oil
  • 2-3 tablespoons of fresh lemon juice
  • 1 garlic cloves ground on the microplane grater 
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt 
  • Freshly ground pepper

Directions 

  1. Cook your farro: In a medium saucepan, combine your rinsed farro with veggie stock. Bring it to a boil, then reduce heat to simmer and cover. You know your farro is done when all the stock is absorbed and there is no liquid left in the pan. Once it’s done let it cool to room temperature. 
  2. Combine your cooled farro and the rest of your ingredients in a serving bowl
  3. In a small liquid measuring bowl, whisk your olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified. 
  4. Pour your dressing over your farro salad and toss to coat. 
  5. Ready to serve and dine alfresco!

 

Thai Quinoa Salad

For those of you who were asking about my dishes (above picture). They are Year & Day and are currently back in stock at Verishop here

Thai Quinoa Salad

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Ingredients 

  • 1 cup cooked quinoa with veggie stock
  • 1 cup shredded red cabbage
  • 1/4 thinly sliced scallions
  • 1 cup shredded carrots
  • 1 cup edamame 
  • 2 leaves of flat kale destemmed and chopped
  • 1/3 cup chopped cilantro 
  • 1 cup arugula optional *to serve with the salad

For the dressing

  • 1/3 cup peanut butter
  • 1 tablespoon teaspoon ginger
  • 5 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 4 teaspoons sesame oil 
  • Juice of half a lime
  • 1 tablespoon honey or agave *optional (depends if you like your dressing sweet)
  • 1-3 tablespoons of water to thin the dressing if necessary

Directions

  1. Cook the quinoa according to the package with vegetable stock and allow to cool to room temperature.
  2. Place your quinoa and all your vegetables into a medium size bowl
  3. Make the dressing. If your peanut butter is too thick you can microwave it for 30 seconds to loosen it up. Combine all the dressing ingredients into a small food processor, and blend until smooth. If the dressing is too thick add water and continue to blend (1-3 tablespoons if needed) until you get the desired consistency. You want it to be the consistency of a ranch dressing so it can pour easily.
  4. Time to dress the salad. I alway start off using half of the dressing, then mixing and seeing how much more it needs. If you have any leftover dressing it can be used on noodles or another salad. 
  5. I served the salad in a bowl over a bed of arugula. 

 

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

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Ingredients 

  • 1 cup dried quinoa cooked with veggie stock
  • 1 cup arugula (can be mixed in or served with the salad)
  • 1-2 persian cucumbers chopped small
  • 1/2 cup cherry tomatoes chopped small
  • 1/3 cup kalamata olives chopped small
  • 1/2 cup crumbled feta cheese
  • 1 batch of vinaigrette dressing see below
  • Salt & pepper to taste

Directions

  1. Cook your quinoa according to the directions and let it cool off to room temperature.
  2. Chop up all your vegetables.
  3. Once your quinoa is completely cooled off place it in a medium size bowl.
  4. Add the rest of the ingredients to the medium size bowl with your quinoa. 
  5. Dress the salad with your vinaigrette. 
  6. Gently toss to evenly coat.
  7. Season with salt & pepper and it’s ready to serve. 

Simple Dijon Vinaigrette 

Ingredients

Directions 

In a small glass pyrex, whisk the white wine vinegar, Dijon mustard, and garlic. In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper.

*you can add fresh herbs to this dressing for extra flavor. My favorite tools for making dressing are 8 inch French whisk, glass pyrex measuring cup, and microplane grader.

 

Caesar Dressing

This simple eggless Caesar Salad recipe is a crowd pleaser! 

Caesar Salad Recipe

 

Ingredients

  • 1/2 cup grated parmesan 
  • 1 small garlic glove
  • a couple dashes of Worcestershire sauce
  • 1/8 cup lemon juice
  • 1/8 white wine vinegar 
  • 1 teaspoon of salt
  • 1/4 cup olive oil
  • 1/4 cup canola or grape seed oil 

Combine the first 6 ingredients into your Cuisinart and blend until smooth. Once that’s done slowly add your 1/4 cup olive oil and then the remaining oil. Continue to blend until it’s smooth and emulsified like the above picture. 

I use any leftover french bread or sourdough bread for the croutons. Cut into small size cubes and spread them out on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat and bake them in the oven at 325 Fahrenheit until firm and golden brown. 

Chop up your romance lettuce, add your croutons, and dress your salad!