Tofu Cranberry Spinach Salad

Cranberry Tofu Spinach Salad

I’ve decided to host a “salad week” here, listing all my favorite salads. So, do you want another idea for a warm salad? Look no further.

When I used to work in the US  and bring my lunch every day, this was one of my go-to salads. It’s one of the easiest to make – just bake your tofu beforehand and keep it in the fridge. Buy a can of mandarin orange slices and a bag of dried cranberries or craisins, and you’re all set for the week.

Now, you could buy already-baked tofu at a grocery store for this salad. It’s a lot easier – but that stuff is expensive, so if you are trying to save some money, buy a big block or two of tofu at your local Asian grocery store, where you can get one for about a dollar. Then bake it  (by the way, I never mess around with pressing the water out of it, just drain it and it will work fine).

When you pack this for your lunch, keep the tofu in the larger slices so you can take it out and warm it in a microwave before eating. Then, cut the warm tofu into smaller slices, top off with a Asian-inspired vinaigrette (Trader Joe’s has one I like a lot), or use orange-infused olive oil.

Tofu Cranberry Spinach Salad

Ingredients

* Bag of baby spinach

* Handful of slivered or sliced almonds

* 4-5 mandarin orange slices

* Small handful of dried cranberries

 *As many slices of baked tofu as you want

 

Directions

1. Warm tofu and cut into large chunks. Toss everything together.  Add a nice dressing, and, viola!

Cold-Weather Spinach Salad

Spinach Quinoa Salad

Those of you who know me well know I’m obnoxious about salads – that is, I think everyone should eat one, every day. And not some wussy iceberg lettuce and ranch dressing salad! No, a salad that’s light on the greens and heavy on vegetables, cheese, nuts – one that will “stick to your ribs” (I’ve only heard that phrase accompanying descriptions of oatmeal or peanut butter, but I think it works well with salads, too).

Unfortunately, as the weather gets cold it is  harder to find fresh produce and harder to get yourself to eat a chilly salad. Which means it’s time for some warm, colorful, salads to add some brightness toyour day.

The inspiration for this salad originally came from Monty’s Blue Plate Diner in Madison, Wisc., a place I used to frequent during college. However, in the years since graduation, I’ve tinkered with it a little bit, omitting the eggplant and sunflower seeds, and adding garlic and cashews. It’s basically the Perfect Salad. Why?

Spinach: High nutritional value, extremely rich in antioxidants, calcium, iron, potassium, folic acid, and vitamins A, C, E, K, B6, and B2.

Fresh mozzarella: Full of calcium, and lower-fat that many other types of cheese.

Quinoa: Has a very high protein content (12-18 percent) and a balanced set of essential amino acids, making it a source of complete protein. It also has fiber, iron, magnesium and iron.

Bell peppers: Or, “Capsicum” as my husband calls them…Excellent sources of vitamins C and A, beta-carotene, antioxidants,  folic acid and lycopene.

Zucchini: Low in calories, and containing folate, potassium, and vitamins A and C.

Cashews: Lower fat content than most other nuts and contains oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Research has shown that adding a small amount of nuts to your diet can actually help you lose weight.

Dressing: Simple, with “good fat” olive oil, a splash of lemon juice and some herbs. Light and chemical-free.

Not only is this salad healthy, it’s quite easy to take for a lunch. Simply put the spinach, cashews and mozzarella in a fairly large tupperware, and the quinoa and veggies in another, smaller, microwavable, dish. Heat that one up, mix it into the larger container that holds the spinach, put some dressing on, cover, shake – and enjoy.

The vegetables, sauteeing

 

Cold-Weather Colorful Spinach Salad

Ingredients

 

*  One bag of baby spinach

*  2 bell peppers of different colors (Red, orange or yellow), cut into small strips

*  1 large yellow zucchini squash, sliced thinly

*  1 medium or two small green zucchini squash, sliced thinly

*  1 small red onion, sliced

*  3 cloves garlic

*  1 tbsp. oregano or Italian seasoning

*  1-2 large balls of fresh mozzarella

*  1/4 cup cashews

*  1 cup quinoa, cooked according to the bag or box

* Olive oil

 

Directions

1. Heat some olive oil in a pan, add garlic for a minute, and then onion. Sautee for two or three minutes, then add other vegetables. Add some salt, pepper and the oregano, stir, and continue to sautee until just softened – do not make them mushy!

2. Put spinach in a bowl.

3. Top spinach with warm quinoa. Then put a heaping spoonful of the vegetables on top. Now, put 3-4 slices of mozzarella on top, and a small handful of cashews.

4. Drizzle with a salad dressing made of olive oil, a splash of lemon juice, salt, thyme and oregano.

Mushroom Tart

So I'm no pastry chef... but look at those mushrooms!

 A few weeks ago, I started seeing a lot of different mushrooms taking over the farmer’s markets and produce aisles in French grocery stores. Apparently, it’s mushroom season!

My landlady told me she always goes mushroom-hunting in the fall, and last year she came away with pounds and pounds of mushrooms, which she dried or froze, and kept her stocked with mushrooms all year long. She said she’ll take me as soon as she gets back from vacation. Which is good, because I wouldn’t trust myself to be able to distinguish between poisonous and safe mushrooms — although here in France, you can take your stash to any pharmacy, and they will look it over and make sure it’s safe. They even have huge posters in their windows this time of the year helping people distinguish inedible vs. edible mushrooms.

Anyway, since I have to go buy them (for now) I went to the local store and realized just how cheap chanterelle mushrooms were. I got several cups of them for less than 2 euros! Thinking that I would put them on a tart, I bought some puff pastry dough, pulled out Ina Garten’s recipe for a mushroom-and-shallot-saute, and altered it a bit so that it would be suitable for putting on top of a tart. (Note: Unfortunately, the prices of the chanterelles have already started climbing, now that’s October. But they’re still affordable, just not cheap!)

Chantarelles and Champignon de Paris

It was delicious! Great flavor, and nice contrast in textures — the meaty chanterelle vs. the flaky pastry. Yum! This is a quick recipe, and if combined with a salad, is a great meal. Or, if you are having people over, make it beforehand, put it in the oven as they arrive, and cut it into small pieces to serve as appetizers.    

 

 

 

Fresh out of the oven...

  

 

 

Mushroom Tart

Ingredients

 *3-4 cups mixed mushrooms, such as cremini, chanterelle, porcini, etc.

* 3 Tbsp. olive oil

* 2 Tbsp. butter

* 1/3 cup chopped shallots

* 5 Tbsp. mascarpone cheese

* a small handful of fresh thyme and rosemary

* 3 garlic cloves, pressed

* Pre-made puff pastry dough

* Pepper and salt, to taste

 Directions

1. Clean the mushrooms. Slice the buttons or creminis, and roughly chop the chanterelles into large pieces.

2. Heat the olive oil in a large saucepan, add the shallots and cook over low heat for 5 minutes. Add the garlic and cook for a minute. Then, add the butter, mushrooms, salt, pepper and herbs. Cook over medium heat until the mushrooms are beginning to release their juices and they are starting to get tender, about 7 minutes. Don’t let them get soggy!

3. Remove from heat and try to drain some of the excess juice and butter off into the sink.

4. Roll out puff pastry dough on a cookie sheet and spread mascarpone around in a thin layer throughout the center of the dough, leaving about a 2-inch area on each edge free of the cheese.

4. Evenly spread the mushroom mixture over the cheese.

5. Roll each edge up, creating a square pocket-like tart (see photo above).

6. Bake according to your puff pastry dough ( I bake mine at 400 degrees fahrenheit for about 20 minutes).