Category: Salad

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Watermelon Salad with Grilled Shrimp

Cajun French:  le melon doux (lu m’lon doo) – watermelon

 

Salad Shrimp 2 on sideWatermelon and shrimp – two of our favorites.  That said, it took John a moment to agree to use them together in a dish.  Laurie was ready in fact she is always up for a combination of foods.  Once John agreed we took to the kitchen and salad making.  As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar.  The ingredients were purchased at our local farmers market with the mint coming from our herb patch.

Mais C’est Bon!

Enjoy!! Continue reading “Watermelon Salad with Grilled Shrimp”

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Colorado River Bean Salad

Cajun French: la feve (la fev) – bean

 

Plated with avocadoWalking into Let It Grow in Cortez, CO a combination coffee house, plant nursery, market and café, we saw a large display of dried beans.  Always attracted to beans of every type, we headed over and were amazed with the variety and names.  Colorado River, Zuni Gold, Mortgage Lifter, Anasazi, Pinkeye and Cranberry were just a few of the beans available. Continue reading “Colorado River Bean Salad”

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Bayou Potato Salad

Cajun French:  la patate (la pa-tat) – potato

 

PlatedPotato Salad – picnics, family dinners, comfort food.  That’s Potato Salad.

How about potato salad with a twist?  Instead of using just white potatoes, include equal amounts of sweet potatoes for a flavor twist.  This is a very fresh tasting salad that pops in your mouth.

We had boiled shrimp that we added to the plate and wow what a meal!

Mais C’est Bon!

Enjoy!! Continue reading “Bayou Potato Salad”

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Shrimp Citrus Salad

Cajun French:  l’orange (l’ō-ronj) – orange

 

A small bottle of Sweet Roasted Garlic Balsamic Dressing was hanging out in our pantry.  We weren’t sure how we would use the dressing.  Flash forward, on the table in our fruit bowl was oranges and avocados while in the fridge we had cooked shrimp, roasted corn and roasted garlic.  It was coming together.  We decided to build a citrus salad with shrimp.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Citrus Salad”

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Cane Vinegar Salad Dressing

Cajun French:  la salade (la sal-ad) – salad

 

Growing up among fields of sugar cane in south Louisiana we are always interested in local products made with sugar cane.  Steens, famous for their pure cane syrup, makes cane vinegar from their cane syrup.  The vinegar has a light sweet aftertaste and adds a unique flavor to this dressing.  This dressing is great with tomato and red onion salad, potato and dill salad, and just about any other salad you prepare.

Mais C’est Bon!

Enjoy!! Continue reading “Cane Vinegar Salad Dressing”

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Root Salad

Cajun French:  la bétrave (la bāt-rav) – beet

 

The taste of Spring.

There is nothing like the taste of fresh Spring vegetables and Red Stick Farmers Market offers a variety to choose from.  We have purchased several beet varieties as well as celery root.  The past few weeks we have used the beets and celery root separately so this week we decided to make a salad combining both root vegetables.  We wanted the vegetables crunchy but not hard so we parboiled them in seasoned water.  Cucumber, though not a root vegetable, was added for a crisp taste.  The salad brings Spring to the table.

Mais C’est Bon!

Enjoy!! Continue reading “Root Salad”

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Shrimp Pasta Salad

Cajun French:  l’huile d’olive (l’ū-eel d’ō-leev) – olive oil

 

Pasta?  Yes, please.

Pasta is very versatile and can be a main dish, side dish or snack.  This salad fits all three descriptions.  The salad is a great lunch during the heat of the summer or an afternoon snack while enjoying the spring breezes.  It is also one of the best potluck dishes for a crowd.  Anytime, anywhere this is a great dish!

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Pasta Salad”

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Cajun Caviar

Cajun French:  la feve (la fev) – pea

 

Cajun Caviar, Texas Caviar, Poor Man’s Caviar as many names as there are recipes.  Ours was born out of necessity – friends called and invited us to dinner that night.  We never go anywhere without bringing a dish, what to bring?  After searching the pantry we decided on black eye peas with shrimp, then we saw the avocado on the counter and that sounded refreshing.  So our version of Cajun Caviar was born.

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Caviar”

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Crab Dressing

Cajun French: la pince (la pains) – claw

 

Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.

Mais C’est Bon!

Enjoy!! Continue reading “Crab Dressing”

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Bulgur Salad

Cajun French: le limon (lu lee-mon) – lemon

 

Remember our beautiful bouquet of carrot tops? We finally finished them off and it has been a great gastronomic adventure. The final dish is a bulgur salad using carrot tops. Most bulgur salads like Tabbouleh use parsley; carrot tops give a completely different flavor. The carrot tops need more liquid compared to using parsley. We have used this salad as a base for stuffed tomatoes, an addition to other salads, in an omelet, or as a side vegetable with meals.

Mais C’est Bon!

Enjoy!! Continue reading “Bulgur Salad”

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