Star Salad

I was inspired by hours on Pinterest to make a 4th of July salad by cutting stars out of mozzarella cheese! Mozzarella logs come pre-sliced now, so it was very easy to cut out mozzarella stars with a cookie cutter. 

I wanted the salad to be a nod to red, white & blue, so I used fresh cherry tomatoes (halved), fresh blueberries and white stars. I added fresh basil to punch up the flavor and it was deliciou. Before I placed the white stars on top, I tossed the salad in a light dressing of olive oil and balsamic vinegar. If you dress the salad with the stars, the white cheese absorbs the vinegar and it isn't as pretty. Happy 4th of July!

#starsandstripes #blockparty #salad

Leelanau Peninsula: Hearth and Vine at Black Star Farms

It is the Hearth and Vine Cafe's Blueberry Salad with pea shoots, baked ricotta cheese, honey, candied pecans and chive blossom verjus.  If you read that description, wouldn't you order it?  They had me at verjus.

It was lovely, and fresh, and tasted like summer on a plate.  I recommend ordering this beautiful salad (plus one of their wood fired pizzas) and then find a table out on the patio.  

After lunch, walk over to the tasting room to sample wines from the Black Star Farms vineyard.  When you've made your choices, walk outside and around to the back of the building and visit Leelanau Cheese. You can buy the freshest cheese around to go with the wine for tomorrow's dinner.  

See, aren't you having fun?  This is the Leelanau Peninsula at its best.    

Burpee Healing Hands Salad Mix

I know a good thing when I see it.  This pot (shown on top) is my new "Salad Garden."  When I was at the garden center, I noticed pots of Burpee's "Healing Hands Lettuce Mix" already growing and ready to harvest (the link is for the seeds only; check your garden center to see if they sell the lettuce already growing!).  I can cut lettuce as I need it and watch it grow and replenish itself all Summer.

I found the pots of lettuce at my local garden center (Meijers).  I bought two containers and planted them next to each other in a pot of soil.  Each mix has several types of lettuce plants growing together.  The label claims that this "Boost" lettuce collection has 30% more beta carotene and 20% more lutein than other salad blends.  Sounds good to me.

I love it! It looks fresh and pretty when I look out the kitchen window and see it   on display next to a pot of herbs (thyme, rosemary, flat leaf parsley and a Hungarian pepper plant) on my deck.  I amuse myself when I'm rattling off "what's for dinner" by pointing to the deck and saying "salad."  I've clipped 2 small salads from my container so far and it is still healthy and full.

Isn't this a wonderful idea?  It is unlikely that I would grow lettuce from seed, but I will definitely harvest a salad from a pot on my deck.  Viva la garden!

Apple Slaw

Whenever I am creating a new recipe, I think of what I do and don't want it to be.  For example, I was invited to my friend Tricia's for a "Simply Asia" product tasting party.  It was to be a lunch at the lake and then boating afterwards.  The guests were to bring a dish that would compliment Thai food.


Thai Food...hmm.  I knew that I didn't want the dish to have peanuts in it, because that would compete with the peanut-flavored sauces.  I also didn't want to make a spicy dish, because I imagined my dish being a welcome relief from all of the spice spice spice.  What did I want it to be?  Cold and refreshing.


I made up a fresh apple slaw and it was a hit!  So much so that they ate every last bit and I brought home an empty bowl.   You can see it on the plate at the 12 o'clock position.  I am going to give you general measurements here - you will really want to mix it to your taste.


Anne's Asian Apple Slaw


Shred 1 Fuji apple with a handheld julienne shredder or my favorite, this Borner Julienne
Shred 2 green zucchini
Shred 1 yellow squash
Grate some fresh ginger onto the slaw


Mix 3 Tablespoons of Apple Cider Vinegar, 2 Tablespoons of Dijon mustard, a  squeeze of fresh lemon juice, and a splash of bottled ginger juice.  Mix and toss with shredded apple and vegetables.


When we arrived, I sprinkled some candied ginger pieces on top.  Voila!  A cold, fresh and delicious Asian salad that was everything I wanted it to be and nothing that I didn't.  Sometimes a recipe pro/con list is just what you need!  

Salad Bar "To Go"

Tah-dah!  This is my salad bar "to go."  I was going to my book club last night and wanted to make sure I would be able eat something healthy.  Everyone always pitches in and brings different appetizers (this serves as dinner for most of us), but gooey cheese dips and hummus really can't replace dinner in my book.

So I decided to bring something beautiful, healthy and delicious.  The best part is that it is a snap to assemble.  Leave the components in piles and everyone can compose a custom salad on their plate.

Salad Bar "To Go"   
Fresh mixed greens (in center)
Tiny grape tomatoes
Canned garbanzo beans, drained
Fresh cauliflower
Edible Flowers - so pretty to have a touch of orange!
Flat leaf parsley (looked great, but unnecessary)
Raw walnut halves
French Breakfast radishes
Fresh broccoli
A bottle of Kraft Vidalia Onion Vinaigrette Dressing

Jell-O Salad

Spring is here and I want you to make this layered Jell-O salad for your next party! It would be perfect for a graduation party, bridal shower, picnic on the deck - you name it.

This mini-masterpiece is made from 12 layers of Jell-o (6 of the layers have sour cream mixed in) and it was delicious. It requires no skill, just time to create.


At the last minute, my Dad and I decided that I should cut each serving with a scalloped circle biscuit cutter, instead of into squares. You get fewer portions that way (so plan accordingly) but what a gorgeous result!


If you try it, let me know.

Layered Jell-O Salad:
Boiling water
7 (4-serving size) boxes of different flavors of classic Jell-O
1 large carton of sour cream

Choose a glass rectangular pan, about 13 x 9. Spray with plain non-stick cooking spray. Stir 1 1/4 cups of boiling water into 1 package of Jell-O. Stir until dissolved. Pour 3/4 of the mixture into the pan. Place in the refrigerator. Leave the balance of the hot Jell-O on the counter to cool to room temperature. When the Jell-O in the pan has set, it is time to make the creamy layer. Mix 3 Tablespoons of (room temperature) sour cream into the remaining liquid Jell-O on the counter. Whisk gently until the sour cream is incorporated and there are no lumps. Having both ingredients at room temperature helps this. Slowly pour the creamy mixture onto the set Jell-O in the pan. Use the bowl of the spoon to slow down the stream of liquid, so that the pouring liquid doesn't dent the layer below. Tip the pan to coat the entire first layer in creamy Jell-O, if necessary. Repeat until all of your layers are built!

*Tips:
Be sure to let each layer set before proceeding to the next. I make a few layers each day and it seems easier.


Buy flavors that are different colors so that each layer looks distinct. Lemon (yellow) next to Apricot (lt orange) is hard to see. Put blue (watermelon) in between. I love the "Island Pineapple," be sure to get that!


To serve, slice into squares with a knife and lift out with a small spatula. Serve from the pan, it can only be moved once - pan to plate. But it is gorgeous and delicious! The result is ALWAYS gorgeous and perfect for a Spring dinner.

Picnic Salad in Glass Jars

Want a great picnic idea? Nothing is more fun than sitting on a blanket and enjoying a layered salad in a glass jar. I got this idea years ago from Southern Living magazine and it is my "go to" item for picnic dinners.

Simply fill glass jars with:

• lettuce
• tomatoes
• diced orange bell pepper
• chick peas
• black olives
• cucumber chunks
• steamed green beans
• cooked bacon pieces
• and slivers of Parmesan cheese

Take along a few salad dressings and when the time comes, let your guests add their choice of dressing and shake! It is a delicious dinner every time. I also served marinated grilled chicken breasts and crusty French bread. Clean-up is a breeze...simply snap the lids shut and tuck the jars away in the picnic basket. Voila!