A “Grilled Cheese” Salad
Halloumi Cheese, Foraged Garden Herb Salad
Violas, Nasturtium Flowers, Nasturtium Whorls, Meyer Lemon Wheels
Tempeh Croutons, Roasted Sunflower Seeds
Savory Meyer Lemon Whipped Cream
This primavera-is-right-around-the-corner-salad was inspired by a stroll through my garden. All of a sudden it seems that the herbs and flowers are perking up. Meyer lemons are in full swing. Additionally, my friends over at Food Network are featuring “Grilled Cheese” this week. I wanted my contribution to be a low-carb version of grilled cheese – queue up Halloumi – a semi-hard, brined goat/sheep milk cheese originally from the island of Cyprus, with a high melting point that makes it perfect for grilling.
The salad is meant to be nibbled, shared, perhaps as an appetizer. Take a bite of cheese with a bit of herb, or flower petal, crouton, or greens with a delicate swipe through the savory Meyer lemon whipped cream. It’s quite delightful. Halloumi is often garnished with mint, so be sure to try that flavor combination.
Years ago, I made a Meyer lemon cream dressing adapted from Chef Suzanne Goin. Here, I turn that dressing into a thicker sauce to serve on the side as a dip rather than as vinaigrette-style.
Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream Recipe
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A Meal with Edible Flowers in Every Course
Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.
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Fresh Youngs Bay Spring Chinook Salmon
Baby Spinach, Meyer Lemon Wheels,
Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives
Meyer Lemon Cream, Parsley Garnish
“The quality of the Youngs Bay Spring Chinook is comparable, if not superior to the fabled Copper River king salmon,” says Michael Morrissey, Ph.D., director and professor, Oregon State University Seafood Laboratory.
Youngs Bay is a body of water just west of Astoria, Oregon near the mouth of the mighty Columbia River. I am so excited to have discovered this fabulous salmon with its high (good) fat content, rich flavor and firm texture – and it’s less expensive than Copper River salmon!
We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream… For this salmon salad the lemons are sliced thin – the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).
Continue reading “Steamed Salmon & Spinach Salad, Meyer Lemon Cream”