3-21-2011 Eggstra Eggstra Read All About It

Just finished my delicious breakfast and thought I would tell you about it. I have a deep love of eggs, not sure whether if it is because they are delicious, or if it is because they have the amazing ability to hold my appetite over from breakfast to lunch.
It has taken a lot of trial and error to find my favorite brand of eggs, but now that I have found it, no other brand remotely compares.
My search for the perfect egg started when I decided to go organic, before that I would buy whatever eggs, all of which were pretty tasteless. I started out buying the organic brown eggs (organic white eggs are hard come by). I became very frustrated by the brown eggs because every other egg I would crack would have a bloodspot, which is not kosher.
I then tried free range white eggs and Eggland's Best. The free range white were somehow tasteless, and the Eggland's Best were pricey.
One day, I was in Super Walmart about to buy Eggland's Best and I noticed another brand of Omega-3 eggs, Great Day. The package read "Rich Golden Yolks" and "All Natural", it was an easy choice to give them a try. The next morning I was pleasantly suprised how delicious these eggs were. I fell head over heels in love. Now I will only buy these.
I like eggs scrambled, fried, and steamed. I always eat them with a piece of toast with butter and jam, or parve waffles:
http://thedishondelishbyleehock.blogspot.com/2011/02/2-20-2011-sunday-breakfast-and-dinner.html


Here is how I make fried eggs over medium:

Fried Eggs over medium

This is my favorite way to cook eggs, the yolks are runny, but the eggs are not undercooked.

Heat a small nonstick skillet sprayed with nonstick spray (My favorite spray is the Crisco brand, blue and silver canister) over high heat for a few seconds. Crack open two eggs into the pan. Cook until the whites are completely white and the yolks appear to be floating on top. Sprinkle with salt and pepper. Flip eggs over. Turn off heat and let sit for a minute or two.


I cannot tell you how many times I have felt like calling this Great Day Egg Company to tell them how much I love their eggs. If you like eggs, you should definitely give these a try, the difference in taste is amazing!

P.S. I buy the Omega 3 eggs for when we eat eggs alone, and the All Natural variety for baking. Pin It

3-18-11 Purim Shabbat Dinner

I'm putting my feet up for a moment right now, like all Fridays I am very busy in the kitchen today. This is an exciting Shabbat because tomorrow night is the start of Purim (http://en.wikipedia.org/wiki/Purim).

Here is my menu for tonight:

1. Bread Machine Challah
2. Mixed Green Salad with dried figs and honey balsamic vinaigrette
3. Homeade Artichoke Hummus with vegetables crudite
4. Smoked Salmon Carpaccio
5. Golden Beet Borscht
6. Roasted Whole Lemon Herb Chicken
7. Roasted Potatoes
8. Roasted Broccoli
9. Giant Hamantaschen
10. Fruit Salad

I decided to make bread machine challah this week because I only need 2 loaves. This recipe receives the ravest reviews, people go nuts for this challah.
Here is the recipe:

Bread Machine Challah

1 C. water
3 egg yolks
3 1/2 T. vegetable oil
1 t. salt
1/4 C. plus 2 heaping tablespoons sugar
3 C. bread flour
1 packet active dry yeast, or 2 1/4 t.

1 egg, beaten for glaze

Place ingredients into bread machine basket in order listed above, or according to the directions of your particular bread machine. Make a well in the flour and place yeast inside.
Select Dough cycle.
When dough cycle finishes, remove dough and place onto a floured countertop.
Portion dough into 2 equal pieces. Portion each piece into 3 pieces (you should have 6 equal pieces). Roll each piece into a rope. Braid 3 pieces together, and tuck ends under. Repeat.
Place braided dough onto a sheet pan covered in parchment. Cover with a clean dish towel.
Turn oven onto 350.
Let braids rise for 30 minutes to an hour until doubled in size, and when you press a finger on the dough it does not spring back immeadiately.
Remove dish towel.  Brush with beaten egg.
Place in oven and bake 25 minutes, until bottom sounds hollow when tapped on.
Remove from sheet pan and place on cooling rack.


A friend of mine recently asked me how I come up with what I make. I answered her by telling her that there are a few ways. I go to the grocery store and see what looks beautiful and is in season. Then, I will bring that home and come up with recipes according to what I bought. Another way is I will find recipes in cookbooks I like and then I'll buy the ingredients to make it. The next few recipes I created after finding some of their ingredients at Whole Foods.

Mixed Green Salad with Dried Figs, and Honey Balsamic Vinaigrette

1 package organic mixed greens
a handful of dried figs, chopped- bought these at Whole Foods
1/4 c. toasted pecans

vinaigrette:
1/4 C. vegetable oil
1/8 C. honey
1/8 C. balsamic vinegar
pinch of sea salt and fresh cracked black pepper

Mix the vinaigrette ingredients in a jar, shake until emulsified.
Place greens, dried figs, and pecans in a large salad bowl. Toss with dressing. Serve immeadiately.

You can find the recipe for my Artichoke Hummus on this post:
http://thedishondelishbyleehock.blogspot.com/2011/02/2-15-2011-israeli-fare.html

Smoked Salmon Carpaccio

1 package smoked salmon
2 T. olive oil
juice from 1/2 lemon
1 T. capers
fresh cracked pepper

Place salmon slices in between two pieces of plastic wrap. Pound thin with a meat mallet. Carefully peel off plastic and place on serving plate. In a small bowl whisk together lemon juice, olive oil, and capers. Pour over salmon. Sprinkle fresh cracked pepper over salmon. Cover with plastic wrap and place in fridge until ready to serve.

Golden Beet Borscht

Yes, you can make borscht with golden beets. So delicious for all you beet lovers. No worries about the red beet after effect!

2 Large Golden Beets, peeled and chopped

1/2 onion, chopped

1 celery stalk, chopped

1 clove garlic, chopped

1 small Russet potato, peeled and chopped

2 T. olive oil

1/4 C. white wine

4 C. chicken stock

1 lemon

salt and pepper, to taste

In a soup pot, place olive oil and heat over medium heat. Add the onion and sautee until translucent. Add the beets, celery, garlic, and potato sautee until garlic is fragrant. Pour in the wine and chicken stock. Bring to a slow boil cover with lid. Simmer until beets are tender. Add lemon juice. Using an immersion blender, blend until completely smooth. Serve hot or cold. Optionally, Garnish with a dollop of Tofutti sour cream. For a really gorgeous touch, you could boil one red peeled beet seperately, and when tender puree with immersion blender, swirl a little ontop of Golden soup.

Whole Roasted Lemon and Herb Chicken:

1 whole chicken

kosher salt and pepper

2 lemons

1 lemon, zest and juice

2 T. olive oil

1/2 t. each any combination of dried rosemary, oregano, basil, tarragon, thyme

1 t. Mrs. Dash original

Season inside of chicken with salt and pepper. Stuff inside of the chicken with 2 lemons cut in halves. Tie legs together with kitchen twine. Rub olive oil onto skin. Pour on lemon juice. Sprinkle on zest, dried herbs, Mrs. Dash, salt and pepper. Rub all over skin.

Bake at 350 degrees for an hour and a half. Basting chicken with pan juices every so often. Until meat thermometer inserted into center reads higher than 165 degrees F. Skin should be nice and crispy.

Basic Roasted Potatoes:

Preheat oven to 425,

Cut  potatoes in wedges, place in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and fresh cracked pepper. Place in the oven for 45 minutes until browned to your liking

I was trying to think of a Purim dessert to make for tonight, and of course I thought of hamantaschens. I always make hamantaschens, but this year I wanted to mix it up a bit. One idea I had was to make a chocolate dough and fill it with chocolate chips, making double chocolate hamantaschens. The other idea I had, was to make a giant hamantaschen that could be cut like a pie. I ended up going with the giant idea.

Giant Hamantaschen Directions: 

I started out by making my usual hamantaschen dough, and then rolled a big piece of dough very thin. I placed a large dinner plate ontop and using a paring knife I traced around the edges. I placed raspberry jam and apricot jam inside, and folded the edges up to make a triangle. I baked it for 25 minutes at 350 degrees.  

For dessert tonight, I am going to serve it in slices with fruit salad.

It turned out just beautiful! Look:

Have a Happy Purim and a Good Shabbat!

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3-15-2011 Divine Dinner

Dinner was divine. There is nothing like the feeling of accomplishment after making a successful dinner. Tonight I concocted some new recipes, and I can't wait to share them with you.
I made: Glazed Chicken with Mango Avocado Relish, Green Beans with Lime, Chili Roasted Cauliflower, and White Rice.

 

Glazed Chicken

This chicken is excellent. Don't have peach jam? You could use apricot, pineapple, mango, or guava jam. If you are not a ginger fan, leave it out.

 

1/3 C. peach jam

1 T. soy sauce

1/2 inch piece fresh ginger, peeled and grated

1 t. onion powder

1 lime, juiced

1 T. rum

4 chicken breasts, boneless skinless

 

Preheat oven to 400 degrees. Spray a 9x13 baking pan with non stick spray. Place chicken in pan.

In a small bowl, mix together jam, soy sauce, ginger, onion powder, lime juice, and rum. Pour sauce onto chicken, coating both sides.

Bake in oven for 30-40 minutes, until completely cooked and center is no longer pink.

If the chicken is not carmelized when finished, turn broiler on and place under for a few minutes.

Remove from oven. Let rest 5 minutes. Slice at an angle, and serve with Mango Avocado relish.

 

Mango Avocado Relish

This relish is great with the above chicken, but would also go well with a piece of plain grilled salmon or tilapia 

 

1 mango, peeled seeded and finely diced

2 avocadoes, finely diced

1 Roma tomato, finely diced

1 lime, juiced

sprinkle of chili powder

pinch salt and pepper

 

Mix all of the above ingredients, let sit for flavors to meld for at least 30 minutes before serving.

 

Green Beans with Lime

 

1/2 pound haricot verts, trimmed, if you can't find haircot verts, use thin green beans

1 lime, zest and juice

1 T. margarine, or butter for a dairy meal

 

 

Steam haricot verts for 3 minutes, until just tender. Add margarine while hot. Using a zester (I love my microplane, **see below), zest the lime and add to green beans, then squeeze juice. Mix all together. 

 

Chili Roasted Cauliflower

 

1 head cauliflower, cut into florets

3 T. Olive oil

1 t. salt

1/2 t. chili powder

1/4 t. paprika

pinch black pepper

 

Preheat oven to 425 degrees. Place cauliflower florets on a baking sheet. Drizzle on olive oil. Sprinkle salt, chili powder, paprika, and pepper. Place in oven for 45 minutes-1 hour, until browned. Shake baking sheet 3 or 4 times to evenly brown the cauliflower.

 

**A microplane is a kitchen tool I use frequently. I used it tonight to grate the ginger and zest the lime. Here is a link to the one I have, I highly recommend it:

http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1300240757&sr=1-1

 

 

 

 

 

 

 

 

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3-14-2011 Meatloaf night and kale is awesome!

Everyone has a go-to dinner they like to prepare. Mine is meatloaf, mashed potatoes, and steamed brocolli. Tonight, I made my usual meatloaf dinner plus I tried cooking kale for the first time.  The kale was a huge hit. Both of my boys ate an abundant amount, I was shocked. What suprised me even more was when some fell on the floor, my dog ate it. My dog is the pickiest dog ever, there are very few foods he eats. The kids were having a blast feeding it to him, I actually had to stop them because I was worried he would eat too much and get sick. The kale was very easy to prepare, definitely give it a try if you never have, you will love it. Look below for the recipe.
Meatloaf and mashed potatoes are a match made in Heaven. I really think I couldn't eat meatloaf without mashed potatoes. My love for mashed potatoes dates back to my elementary school days. I remember excitedly standing in the cafeteria line for the best mashed potatoes.  When I think about them now, I am pretty sure they were just instant mashed potatoes, yuck!
I have a few different meatloaf recipes I make. Tonight, I made one that has a similar flavor to sloppy joes. My kids really like this particular recipe. As for the mashed potatoes, I wish I could give you the recipe, but it is one of those that I throw together without measurements. The recipe has potatoes boiled until soft, then I whip them with a hand mixer, with a little of the water they were cooked in, margarine, salt, and pepper.

Lee Hock's Meatloaf

meatloaf:
1 pound lean ground beef 90/10
1/2 c. finely chopped onion
1/2 c. fienly chopped red bell pepper, can use orange or yellow
1/4 c. bread crumbs
1/4 c. oats
1 egg
1/2 (6oz.) can tomato paste
1/2 t. salt
1/4 t. pepper

glaze:
1/3 c. ketchup
1 T. dijon mustard
2 T. dark brown sugar

Preheat oven to 350 degrees.
Mix together all of the meatloaf ingredients in a large bowl, and place in a sprayed loaf pan.
Mix together glaze ingredients in small bowl. Pour over the top of the meatloaf.
Bake for 1 hour, until the sides of the meatloaf are pulling away from the pan.

Baked Kale

1 bunch kale, washed and dried
olive oil
seasoned salt (I used morton's seasoned salt)

Preheat oven to 350 degrees.
Tear kale leaves away the center stem, discarding the stems.  Place on a baking sheet covered with foil or parchment. Drizzle with olive oil, about 1-2 Tablespoons. Sprinkle with seasoned salt. Bake for 15 minutes, until edges are crispy. Pin It

3-13-2011 Grillin' at the Lakehouse

This weekend we went to a friend's lakehouse. We had a great time relaxing, cooking, grilling, eating, playing games, and did I say eating?! There definitely was no shortage of food.
On Friday night we made grilled chicken, salad, roasted asparagus, and I brought challah I had already made. My friend Jamison marinated the chicken in his brother-in-law's secret marinade, I will have to get that recipe for you because I loved the chicken.
We had a lot of other grilled foods while there: hot dogs, corn on the cob, peppers, asparagus, and salmon.We all pitched in and helped cook. There is nothing like good company while in the kitchen.
I put myself in charge of the grilled salmon, grilled corn on the cob, a Greek salad, and a sliced tomato salad. Look below for recipes.
Here are some pictures:

 

 

Grilled Salmon

 

2 cloves garlic, minced

6 T. olive oil

1 teaspoon dried basil

1 teaspoon coarse salt

1 teaspoon black pepper

1 large lemon, juiced

1 large salmon fillet, skin on or off

 

mix together garlic, olive oil, basil, lemon juice, salt, and pepper. Place salmon in large pyrex and pour marinade over. Marinate for at least an hour. Lay out 3 sheets of foil, or 2 sheets heavy duty foil on top of each other, spray with cooking spray. Place salmon on foil. Place salmon on foil on heated grill. Grill with top of grill closed for 20 minutes or until salmon flakes easily with a fork.

 

 

Slice Tomato Salad

This is a beautiful presentation, and so simple to make. This recipe has famously turned tomato haters into tomato lovers. So even if you don't like tomatoes, you should still give it a shot. If heirloom tomatoes are in season, try making this salad with an assortment of colors and shapes.

 

2 large tomatoes, thinly sliced

2 handfuls of arugula and/ or mixed greens

balsamic vinegar

1/2 lemon

olive oil- use best quality, I prefer extra virgin organic

salt, I prefer a fine sea salt

pepper

fresh basil, thinly sliced (lay several leaves on top of each other, tightly roll up, slice thinly-this method is known as chiffonade)

1 T. capers, optional

 

On a large platter place 2 handfuls of arugula and/or mixed greens. Lay tomato slices on top. Drizzle with balsamic vinegar (about 1-2 T.) squeeze half of lemon juice over tomatoes. Drizzle olive oil over tomatoes. Sprinkle with sea salt, and fresh cracked black pepper. Sprinkle with fresh basil and capers.

 

Grilled Corn on the Cob

 

Corn on the cob, any quantity

 

Soak corn with husks on in cold water for at least 30 minutes. Place on corn in husks on grill, and grill until charred, about 20 minutes.

 

Greek Salad

 

The dressing for this salad comes from the South Beach Diet. I sometimes add more salt, it all depends on how sour the lemons are. Taste the dressing when it is all mixed together and decide if it needs more salt.

 

1 head romaine lettuce, washed, dried and chopped

1 cucumber, peeled, and sliced

1 large tomato, chopped

3 green onions, sliced

1/2 red bell pepper, chopped

1/4 C. kalamata olives

1/2 C. feta cheese crumbles

 

2 T. extra virgin olive oil

2 T. lemon juice, must use fresh squeezed

1/2 t. salt

1/4 t. pepper

1 t. oregano

 

Mix together olive oil, lemon juice, salt, pepper, and oregano.

In a large bowl place romaine, tomatoes, cucumbers, green onions, red bell peppers, olives, and feta cheese. Toss with dressing. Serve immeadiately.

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3-10-2011 Coconut Blueberry Mango Muffins

After I made the peanut chicken pasta salad last Saturday, I had leftover coconut milk sitting in my refrigerator. I didn't want it to go to waste, so I was thinking of things I could make with it. As I scanned the inside of my fridge, I discovered I had a mango and blueberries that were on the verge of perishing as well. I decided to play Iron Chef, and that is when I came up with this recipe for coconut blueberry mango muffins. The results were fabulous, the muffins were super moist and delish. They would make a great accompaniment to tea or coffee anytime. If you don't have mango, leave it out and they will still be great.

Coconut Blueberry Mango Muffins

1 1/2 C. All Purpose Flour (I usually buy organic Gold Medal, or King Arthur red package)
1/2 C. Sugar
1/2 teaspoon Salt
2 teaspoons baking powder
1/3 C. vegetable oil
1 egg
1/2 C. coconut milk (I used canned, I found kosher parve organic at whole foods)
1 teaspoon vanilla extract
1/2 C. shredded coconut
3/4 C. blueberries
1 small mango, peeled, seeded, and diced

Preheat oven to 400 degrees F.
In a large bowl mix together flour, sugar, salt, and baking powder. Add oil, egg, coconut milk, vanilla, shredded coconut, mix until almost combined. Mix in blueberries and mango. Do not overmix, this is the key to tender muffins. Scoop into a greased muffin tin, fill each 3/4 full. Bake for 15-20 minutes, until tops are golden.

P.S. My house smelled simply amazing when I baked these muffins. Pin It

3-9-2011 Salad Recipes

We love salads in my house. I usually make a salad for every dinner, and at least 2 salads for shabbat dinners. I am always looking for a new and exciting salad recipe to try.
Rarely do I use a bottled salad dressing. Making homemade salad dressing is quick and makes a huge difference. I like to save glass jars to make and store dressings. Jelly or jam jars are a good size and work great. Just wash and dry the jar thoroughly before hand. When you make dressing and you shake the jar with the ingredients inside it will emulsify the dressing nicely.
When my friend Kim, had a baby I brought her and her family dinner. I made her a salad with dressing and brought the dressing over in a glass jar. A year later she showed me was still using the same salad dressing jar, it's been 2 years now and I bet she still uses it! She told me she loves it.

Here are some of my all time favorite salad recipes:

These First 3 salads are all amazing and I have to give Aidy credit because the first time I ever ate these were at her house:

Cabbage Salad- this is so simple yet always delicious, goes really well with everything

1 bag angel hair shredded cabbbage, with or w/o carrots and purple cabbage

1/4 C. slivered almonds, toasted at 350 for around10 minutes (you gotta watch them) so they don't burn

Dressing:

1/4 C. sugar

1/4 C. white vinegar

1/4 C. vegetable oil

Mix dressing in jar. Place cabbage and almonds in a bowl, pour dressing over and serve immeadiately.

Spinach Hearts of Palm Salad:

from Kosher Palette, this is an all around favorite. Everyone loves this salad.

Ingredients

• 2 (10 ounce) bags fresh spinach, rinsed and dried
• 1 (14.25 ounce) can hearts of palm, drained and chopped
• 1 pint cherry tomatoes
• 2 large avocados - peeled, pitted and diced
• 1 (10 ounce) package fresh mushrooms, sliced
• 1/3 cup sliced almonds
• 1/2 cup canola oil
• 1/3 cup white vinegar
• 1/2 cup ketchup
• 2 cloves garlic, chopped
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika

Directions

1. In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
2. Combine oil, vinegar, ketchup, garlic and sugar in a jar. add salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
3. Before serving, pour some of dressing  over salad, and toss to coat evenly.

Strawberry Mango Green Salad (Kosher Palette, the original version is called strawberry mango mesclun salad, but I prefer to use mixed greens, as mesclun is hard to find)

Ingredients

• 1/2 cup sugar
• 3/4 cup canola oil
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 8 cups mixed salad greens
• 2 cups sweetened dried cranberries
• 1/2 pound fresh strawberries, quartered
• 1 mango - peeled, seeded and cubed
• 1/2 cup chopped red onion
• 1 cup slivered almonds-toasted at 350 for around10 minutes (you gotta watch them) so they don't burn

Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
1. In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds. You will have leftover dressing.

Broccoli Cashew Salad (another winner from Susie Fishbein)

1 head broccoli, stems discarded, and chopped into small florets

1/2 small red onion, finely diced

1 C. mayo

1/2 C. sugar

3 Tablespoons red wine vinegar

1/2 C. raisins

1 C. raw sunflower seeds

1 C. raw cashews

Place the broccoli, red onion, cashews, raisins, and sunflower seeds  in a large bowl.

In a medium bowl mix together the dressing, when I measure it I just eyeball it for this one.

Chop Salad Recipe adapted from Kosher by Design Entertains by Susie Fishbein, although the combo of ingredients in this salad seems strange, once you try it you will be hooked.  This is the second time I am posting this recipe.

Lettuce,  any type, chopped if iceberg or romaine, I prefer iceberg for this one
Handful of Craisins
2 small cucumbers or 1 hothouse cucumber, peeled and diced
1 red bell pepper, diced
1 avocado, diced
1 mango, peeled and diced
12 graped tomatoes, halved

Dressing:
1/4 C. mayo
1/4 C. honey
1/4 C. canola oil
2 T. apple cider vinegar (I love Bragg's found at Whole Foods)
1 T. spicy brown mustard
3/4 t. salt, (or to taste)
pepper

Mix the dressing in a jar until it is all emulsified. Pour dressing on just before serving, you may have extra.

Enough Susie Fishbein recipes. Here are some others:

Thousand Island Wedges

1 head iceberg lettuce
1 C. mayonaise (I suggest splurging and using full fat mayo, not low or fat free, it really makes a difference)
1/2 C. chili sauce (can be found near ketchup at most grocery stores)
1/4 C. sweet pickle relish
1 pinch salt and pepper, or to taste
6 green onions, chopped finely
1 tomato, finely chopped

Cut iceberg into wedges by removing core, and then cutting in half, then in quarters, then cutting each quarter in half.
Mix mayo, chili sauce, relish, salt, and pepper in a medium bowl.
Pour over wedges.  Sprinkle with green onions and tomatoes.

Fatoush Salad
Fatoush = Skinny Toush :)
This salad is refreshing. I usually crumble pita chips on top of the salad like croutons. Stacy's pita chips are now kosher, yay! You can use any flavor pita chip.
If you are not a fan of mint and/or parsley, you can leave it out.

Dressing:
1/4 C. fresh squeezed lemon juice, no substitutions
1/2 t. dried oregano
1/2 t. salt, or to taste, be sure to taste and see if the saltiness is to your liking
1/8 t. cumin
1/4 t. black pepper
3/4 C. olive oil

1 large head romaine, chopped
1 cucumber, thinly sliced
1 large tomato, chopped
1/2 red onion thinly sliced
handful Kalamata olives
2 T. fresh Italian parsley, chopped finely
1 T. fresh mint, chopped finely
1/4 C. feta, optional for a dairy meal

Place all the dressing ingredients in a jar and shake vigorously until emulsified.
In a large bowl place remaining ingredients. Toss with dressing. Crumble pita chips ontop.

Finally a few salad making tips:

1. After thoroughly washing the lettuce, I cut it, and then wrap it in a clean dish towel, and place it in the fridge until I am ready to use it. The towel soaks up the excess moisture and will keep the lettuce crisp. This secret works better than a salad spinner.

2.  Salad dressing will last in the refrigerator for a few days. If you are looking to save time, make the dressing in advance and pull out when ready to use.

3. When putting dressing on the salad, start with a little bit of dressing, slowly add more to make it to your liking. There is nothing worse than an overdressed soggy salad. Also, don't toss salad with dressing until right before you serve it.

4. If you want to easily remove the core from a head of iceberg lettuce. Hold the lettuce with stem facing down and bang it hard on a cutting. This will completely loosen or break it. Turn head over and remove core.

That's it for salads for tonight. One of these days I will figure out the measurements for my caesar salad recipe. I always eyeball it, and it turns out differently each time, but always excellent. Have fun making salads.

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