Lemon Thyme & Ginger

Creamy Tomato and Mozzarella Salad

Creamy Tomato and Mozzarella Salad recipe.

Appetizers, Cheese, Fall, Recipes, Salad, Summer | August 15, 2018 | By

Creamy tomato and mozzarella salad is a nice alternative to the more traditional Caprese Salad. Both have their place as an exceptional first course or appetizer and both feature ripe tomatoes and fresh mozzarella nicely as the star ingredients. Yet creamy tomato and mozzarella salad have an element of surprise with heat from the jalapeño chilies, a slight brininess from the capers, and a bright lemony creaminess from the dressing.

Creamy Tomato and Mozzarella Salad recipe.

Mozzarella Salad

To make this mozzarella salad sing like the opening act of an all-star concert, be very particular about the ingredients you use.

Tomatoes

First and foremost, only use perfectly ripe tomatoes and locally grown tomatoes if you can get them. This mozzarella salad is at its best when the tomatoes are in season and bursting with sweet sun-ripened flavor. Out of season tomatoes just won’t do the salad justice. The juices from ripe tomatoes will blend into the dressing creating a sauce perfect for soaking up with good crusty bread. If you must make this salad before or after tomato season, use cherry or grape tomatoes as you can get a good tasting and ripe, hydroponically grown grape tomatoes during the year.

Also, use any variety of tomato, as long as the tomatoes are ripe. If you like to mix things up, use a variety of tomatoes with different shapes, sizes, and color. Yellow tomatoes are especially nice in this mozzarella salad as they have less acid than the red variety.

Creamy Tomato and Mozzarella Salad recipe.

Fresh Mozzarella

Second, use only fresh mozzarella. The vacuum sealed mozzarella you find in the dairy section of the store is no substitute. Even the brand that looks like it is fresh mozzarella. If it is vacuumed sealed it is not fresh.  Don’t even think about it. That cheese works nicely on a pizza but not in a salad. Fortunately, several markets make their own mozzarella, so it is not hard to come by. Often the mozzarella is kept in water, or just freshly wrapped in plastic wrap and sold the day it is made. Buffalo mozzarella is another alternative if you can find it.

Extra Virgin Olive Oil

Third, use the best tasting extra virgin olive oil you can afford. Don’t use the generic extra virgin olive oil that is really a blend of oils, but real extra virgin olive oil with a fruity and peppery note and body. You do not need to buy the most expensive one, just a good one that you like.

More tomato recipes

Tomato Tart with Ricotta

Almost Classic Nicoise Salad for Two

Summer Vegetable Steak Salad with Spicy Citrus Dressing

Anything Goes Lemon Potato Salad

Creamy Tomato and Mozzarella Salad recipe.

By using the best quality ingredients, this mozzarella salad is hard to resist. It is immensely satisfying as only food made with fresh quality ingredients is. Both tomatoes and fresh mozzarella taste best when they are at room temperature, so serve the mozzarella salad at room temperature. Though, it is easier to slice mozzarella when it is cold and right out of the refrigerator. I recommend making the salad no more than an hour before you want to serve it. Unfortunately, mozzarella salad is not a make-ahead meal.

Additionally, I recommend slicing the mozzarella and tomatoes into reasonable size slices. My yellow tomato was very large, so I cut each slice into quarters. It was a lot more manageable that way. Also, I cut each mozzarella slice in half, especially the middle slices.

If you wish, you can rip large bite-size pieces of the mozzarella and scatter the pieces over the tomatoes instead of layering each slice. This looks especially nice when you have different varieties of tomatoes in your salad and you arrange the tomatoes and mozzarella in a random pattern.

#wesaytomaotes

Mozzarella Salad makes a delicious first course or an appetizer with slices of grilled crusty bread like a baguette. You are going to want something to soak up the delicious juices from the tomatoes and dressing. Either way, this tomato and mozzarella salad is a fine addition to your salad repertoire.

Creamy Tomato and Mozzarella Salad Recipe.

August and September are the best months to enjoy ripe tomatoes so go get some before they are gone.

This recipe is adapted from Marinated Mozzarella with Crème Fraîche and Lemon and Marjoram by Jamie Oliver’s cookbook, Happy Days with the Naked Chef, and Lemon Cream from Six Seasons by Joshua McFadden.

My Creamy Tomato and Mozzarella Salad recipe is part of a social media collaborative project featuring tomatoes. Below the recipe is a list of all the talented Instagramers and food bloggers who are participating in the #wesaytomatoes collaboration. Please check out their tomato recipes for more tomato inspiration

Creamy Tomato and Mozzarella Salad recipe.

Creamy Tomato and Mozzarella salad recipe. A fresh and brights tasting tomato and mozzarella salad with a luxurious lemon cream dressing and topped with minced jalapeno, capers and fresh herbs.
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Creamy Tomato and Mozzarella Salad

Creamy tomato and mozzarella salad is a wonderful change from the traditional Caprese Salad. Like a Caprese salad, creamy tomato and mozzarella salad showcase both the tomatoes and mozzarella as the stars of the meal. Yet in this salad, the fresh mozzarella and sun-ripened tomatoes get a subtle yet complimentary embellishment from the lemon cream, minced jalapeño chilis, and fresh herbs. The layer of heat from the chili pairs nicely with the fresh cheese and creamy dressing and adds a crisp bite within this yielding salad. I like adding a subtle but briny tang to the salad, so I added capers for some extra lift.  

This is one of those salads that you don't really need to follow the recipe ingredients amounts exactly. Use this recipe as a guideline and adjust the ingredients to suit your taste. The food pairings are lovely, but how much jalapeño, fresh herbs, capers, and dressing is best determined by your taste. If you use the best quality ingredients, this mozzarella salad is a winner no matter how much jalapeño you add. When adjusting the ingredients to your taste, remember to start with less as you can always add more. It is much harder to take away.

If you can find fresh marjoram substitute it for the oregano. This dish benefits from the flavor of fresh herbs, so do not use dried herbs. If you are not a fan of oregano, substitute it with fresh thyme, lemon thyme or rosemary. 

This recipe is adapted from Jamie Oliver’s Marinated Mozzarella in Crème Fraiche with Lemon and Marjoram from his book, Happy Days. The Creamy dressing is adapted from Joshua McFadden’s Lemon Cream, in his book, Six Seasons

Best eaten at room temperature and the day it is made. 

Course Appetizer, First Course, Salad
Keyword Mozzarella, Mozzarella Salad, Tomatoes
Prep Time 20 minutes
Infusion time for the Lemon Cream Dressing 2 hours
Total Time 20 minutes
Servings 4 people
Author Ginger

Ingredients

  • 2 lbs (1 kg) ripe tomatoes any variety or color
  • 1 lb (500 g) fresh mozzarella or buffalo mozzarella
  • Kosher Salt and Fresh Black pepper to taste
  • Lemon Dressing
  • 1 lemon
  • ½ - 1 jalapeño chili
  • 1 TB capers
  • Extra Virgin Olive Oil
  • Fresh oregano or marjoram to taste about 2 teaspoons or more

Lemon Dressing

  • ¼ cup (60 ml) heavy cream
  • 2 cloves garlic peeled and smashed remove green germ
  • Pinch Kosher Salt
  • Fresh ground black pepper
  • ½ tsp of lemon zest
  • 1 TB (15 ml) fresh lemon juice
  • 1 TB (15 ml) extra virgin olive oil

Instructions

Make the lemon dressing

  1. In a small bowl add the garlic and heavy cream and allow to infuse for a couple of hours in the refrigerator. This gives you a nice garlic flavor without the bracing bite from garlic. 

  2. After 2 hours, fish out the garlic cloves from the heavy cream and add the Kosher salt and several rounds of freshly ground black pepper, and lemon zest.

  3. Using a wire whisk, whisk the cream by hand until the cream just starts to thicken. Add the lemon juice and olive oil and whisk until airy but pourable. This won’t get thick like fully whipped cream. Taste and adjust the seasoning to your liking. Cover the bowl and keep in the refrigerator until ready to serve. Best if used the same day it is made. 

Assemble the Salad

  1. Slice the tomatoes a shy 1/2 inch (1 cm) thick and spread out in a single layer on a tray or cutting board. Lightly sprinkle the slices with flaky sea salt and fresh black pepper. Slice the mozzarella in ¼ inch (.5cm) slices.

  2. Arrange the tomatoes and mozzarella slices around a platter by alternating slices of tomatoes with slices of mozzarella. 

  3. Slice the jalapeño pepper in half and remove the stem, white pith and seeds. The white pith and seeds carry most of the heat in the chili so if you want it a little spicier, leave some of the white pith intact. However, make sure you remove all of the seeds as they would look unappealing in this dish. Mince the jalapeño chili and sprinkle it over the tomatoes and mozzarella. You may only need about half of the jalapeño chili, but use as much as you want. 

  4. Sprinkle some of the fresh oregano, and capers over the salad. Pretend like you are Jackson Pollock and paint the tomatoes and mozzarella arrangement with the lemon cream. Depending on how thick the lemon cream is, I find it works best if you wave a spoon back and forth, filled with the dressing above the salad. You will get a random pattern of the creamy dressing but not a heavy and gloppy looking one. You will not use all the dressing. Serve extra dressing on the side for those who want more. 

  5. Add a drizzle of extra virgin olive oil over the salad and extra herbs, capers and minced jalapeño, flaky sea salt and fresh ground black pepper. 


  6. Serve room temperature as a salad or first course. Or serve as an appetizer with crusty bread or grilled bread.
  7. This is best eaten the day it is made. If you have some leftovers, store in the refrigerator and eat up the next day. 

Creamy Tomato and Mozzarella Salad recipe.A fresh and brights tasting tomato and mozzarella salad with a luxurious lemon cream dressing and topped with minced jalapeno, capers and fresh herbs.

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© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Seared Chicken Skewers with Rosemary

Seared Chicken Skewers with Rosemary recipe.

Damn the weather is funky this week, it is hard to believe it is July. There has been so much rain, I feel like I am living in a rainforest. Where did the summer go? I know rain is good for my garden, fills our reservoirs, and calms the earth, but man this constant shower is dreary. Before the deluge, I planned on making more recipes from my grill, but sadly these plans got flooded out. Fortunately, I could easily change plans with a chicken skewer recipe that has all the charm of a grilled dinner without lighting a match, Seared Chicken Skewers with Rosemary.

Seared Chicken Skewers with Rosemary recipe.

Seared Chicken Skewers with Rosemary recipe.

Seared chicken skewers are as easy to prepare as threading a needle. Ribbons of herb marinated chicken strips get skewered through rosemary stems then seared on a stove top grill pan or skillet. Once the chicken skewers get good and golden, they are popped in a hot oven to finish cooking in a wine bath. It may sound like a lot of steps, but the two-part cooking process goes by very quickly and effortlessly.

Seared Chicken Skewers with Rosemary Recipe.

Seared chicken skewers with rosemary recipe.

La Cucina Italiana

I first discovered the idea of using rosemary stems as skewers several years ago in La Cucina Italiana magazine, the English version, (May 2013). If you wish to browse through this lovely magazine online, you will need your browser to translate the pages for you. This picturesque magazine is all about Italian cuisine and Italy, and I only have this one volume. Their chicken skewer recipe is part of a feature on cooking with fresh herbs. I spotted their Spiedini di Pollo Marinato alle Erbe recipe, (which means herb marinated chicken skewers) because it uses woody rosemary stems for the skewers. What a clever use of something one would normally throw out.

Seared Chicken Skewers with Rosemary recipe.

We always have a lot of rosemary around our house because Joe makes a delicious sourdough olive rosemary bread for Rochambeau Farm Stand. Sometimes there is a lot of rosemary left over so I am always looking for recipes to use up any leftover sprigs. Fortunately, we buy our rosemary at a restaurant supply store and can get rosemary sprigs that are 10 to 12 inches long. These woody sprigs make the best skewers for grilling and a great substitute for bamboo skewers if you can get them.

Seared chicken Skewers with Rosemary recipe.

Chicken Skewers with Rosemary

I love cooking with fresh herbs and use them whenever I can. A simple scattering of fresh herbs like basil, tarragon or rosemary lifts any food from standard fare to interesting and uplifting.  This herb marinade is a good example of how using fresh herbs can make a big difference in flavor. It just wouldn’t taste the same if you made the marinade with dried herbs.

The only change I made is adding minced garlic to the marinade and Kosher salt to the chicken before adding the marinade. Adding the salt first gives the salt time to steep in the chicken meat. Boneless skinless chicken breasts need a lot of help developing flavor and I wanted the chicken to taste seasoned without being salty.

I thought the original recipe needed some more oomph, so I added a lot of garlic. What I then realized is this marinade is very similar to the marinade in my Lemon Herb Roast Chicken Recipe.

Seared Chicken Skewers with Rosemary recipe.

A bonus using this marinade is there is no acid to turn the chicken breasts mushy. As a result, you can easily prepare the marinade and chicken in advance, then skewer and cook the chicken right before you plan on eating.

Another aspect I like about this recipe is the two stages for cooking the chicken. First, you sear the chicken skewers, which only takes about 2 minutes per side, then the skewers are roasted in a very hot oven with some white wine. This creates a moist chicken with a light tasting pan sauce. This pan sauce helps keep the chicken tender and adds another layer of flavor to your meal.

If you wish, and already have the grill going for another food, sear the chicken skewers on your grill, then finish cooking them in the oven as directed.

Seared Chicken Skewers with Rosemary recipe.

Is It Done Yet?

The most difficult part about this recipe is determining when the chicken is done. Everything else is very straightforward. Like chicken kebab, the chicken gets packed in on the skewer making it difficult to determine when it is done. It is important to check the pieces in the middle of the skewer where it is compact and thus need a longer time to cook. Getting a good look at the inside of the chicken is difficult therefore a good instant read thermometer is your best tool for the job. I love my Thermapen thermometer, but any fast and reliable instant-read thermometer will work.

Vegetable Side dishes for Seared Chicken Skewers with Rosemary

These chicken skewers will pair well with many vegetables and sides. Here are just a few from my blog.

Asparagus and Seared chicken skewers with rosemary recipe

Grilled Asparagus

Asparagus with orange mayonnaise and Seared Chicken Skewers with Rosemary recipe.

Asparagus with Orange Mayonnaise

Zucchini fritters and seared chicken skewers with rosemary recipe.

Zucchini Fritters

Marinated Zucchini and Seared chicken skewers with rosemary recipe.

Marinated Zucchini

Grilled Vegetables with seared chicken skewers recipe.

Grilled Vegetables

Garden Pasta Salad with Seared chicken skewers with rosemary recipe.

Garden Vegetable Pasta Salad

Check out my new Recipe Index. It is now easier to look up a recipe on my blog by clicking on a category in the recipe index. It is easy to read on a laptop or desktop computer. Unfortunately, the index and categories get spread out when viewing from a mobile device like your phone. You can find my recipe index at the top menu on my home page. 

Seared chicken skewers with rosemary recipe. Moist chicken skewers made with chicken marinated in a fresh herb marinade and threaded on woody rosemary stems.
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Seared Chicken Skewers with Rosemary

Chicken skewers are marinated in a fresh herb and garlic marinade then threaded on woody rosemary stems. If you cannot get long and sturdy rosemary stems, use bamboo skewers instead. The two-part cooking process of first searing the chicken, then roasting the skewers in the oven produces tender chicken skewers with great fresh herb flavor. 

You can get long and woody rosemary sprigs at farmers markets, restaurant supply stores, or wholesale stores. 

Seared Chicken Skewers with rosemary is an easy family meal or great for entertaining. 

Depending on how big each chicken breast is, there is enough chicken for 4 people with hearty appetites or 6 to 8 people served with two other side dishes. 

Course Dinner
Cuisine Italian
Keyword chicken, chicken skewers
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 50 minutes
Servings 4 servings
Author Ginger

Ingredients

  • 2-3 lb. (1 k -1.5 k) boneless skinless chicken breast -4 breasts
  • 1 tsp (3 g) Kosher salt

Herb marinade

  • 3 - 4 cloves garlic minced
  • 2 heaping TB (10 g) heaping Tablespoons minced rosemary
  • 1 tablespoon (1 g) thyme lemon thyme if you can get it
  • 1 TB (1.5 g) minced parsley
  • Zest of one lemon
  • ¼ cup (60 ml) 70 ml extra virgin olive oil, plus more for searing the chicken

Final touches

  • 8 - 10 bamboo skewers or long woody rosemary stems
  • 1/2 cup (125 ml) dry white wine or dry vermouth Like Pinot Grigio or Sauvignon Blanc

Instructions

  1. Press on the chicken breast so they have an even thickness. You do not have to pound them out, just even them out a little. Slice each breast lengthwise into  ¼ inch (.5 cm) slices. Add the chicken ribbons to a bowl large enough to hold all the chicken without crowding them and sprinkle with Kosher salt. Using clean hands, mix the chicken with the salt until it is evenly incorporated. Thoroughly wash your hands and the bowl of chicken aside.  

Prepare the herb marinade

  1. In a small bowl add the minced garlic, minced rosemary, thyme, minced parsley, lemon zest, and olive oil. Stir to combine. Remember to wash your hands after you mix the chicken before you touch anything else. 

  2. Add the herb marinade to the chicken and toss with your hands until the chicken strips are evenly covered in the herb marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hrs.

Cook the Chicken

  1. If you are using rosemary stems, cut the end to make a pointed tip for easy threading. Soak the bamboo skewers or woody rosemary stems in water for 30 minutes. Bring the chicken out of the refrigerator to rest on the counter and come up to room temperature.
  2. Preheat the oven to 450°F / 230°C / Gas Mark 8. Slide the oven rack in the middle position. 

  3. Thread each skewer with the chicken slices. You can roll up each slice and spear it on the skewers, or weave each slice of chicken, over and under the skewer creating a ribbon of chicken. Squish the threaded chicken to make room for another slice. Depending on the length of each skewer, you can fit 3 to 4 slices of chicken on each skewer. Be careful not to pack the chicken in too tightly. 

  4. Heat a grill pan or a large skillet on medium-high heat. Add about 2 tablespoons of olive oil. When the grill pan is good and hot, add the chicken skewers to the pan. Only add enough skewers to not crowd the pan, about 3-4 skewers. Sear the chicken until nicely browned, about 2 minutes. Turn the chicken over and sear the other side, about 2 minutes more. 

  5. Place the seared chicken skewers in a baking dish large enough to hold all the chicken in a single layer without overcrowding, but small enough so the liquid won’t dry out when cooked. See Note. 

  6. Continue to sear the remaining skewers in batches until all the chicken is seared. 

  7. Add the white wine or dry vermouth to the baking dish holding the chicken skewers. Add more if the wine does not cover the bottom of the pan.

  8. Place the chicken in the oven and roast until done, about 10 minutes. Start checking the chicken at around 8 minutes. A good instant read thermometer is your best tool here for determining if the chicken is done. Aim for an internal temperature of 165°F / 74° C. Once done, take the chicken out of the oven and let it rest for 5 minutes.

  9. Serve hot with pan juices with grilled asparagus or zucchini. 

Recipe Notes

The original recipe calls for a 9" x 13" (23 x 33 cm)  baking dish. That is a little too small to fit 8 skewers without overlapping. Often, I needed to nestle each skewer around the dish with some laying vertical and others horizontal at the top and bottom of the dish. Trim each skewer to help them fit easily in the pan. Other times I used a larger baking dish 15" x 10.5" (38 x 27 cm) which is a tad too big. When I use a bigger baking dish I add more wine to make sure the liquid covers the bottom of the pan, so it does not dry out in the oven. 

 

Seared chicken skewers with rosemary recipe. Moist chicken skewers made with chicken marinated in a fresh herb marinade and threaded on woody rosemary stems.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Two Summer Salad Menu Ideas

Summer Salad Menu Ideas.

No matter where you are on Independence Day, dinner needs some planning to make sure there is enough time afterwards to watch the fireworks.  Even if you are home for the holiday, it is possible to put together a summer holiday feast that makes everyone feel like they are on a vacation. With hot summer days and vacation dreams in mind, I developed two summer salad menus. One salad menu is focused around a vegetable and steak salad and a second salad menu is for a vegetarian meal. Both salad menus are perfect for 4th of July or any summer weekend at home or away.

One full meal is easily made by pairing several salads each with distinct and complimentary flavors. One perk for using a salad menu is, a good chunk of the work can easily get done in advance. Additionally, salads give you some flexibility in timing as they taste great either at room temperature or chilled.  At mealtime, all that is left are the final touches and adding fresh herbs and the dressing. Once done, you can relax and enjoy the company of your friends and family. 

Steak Summer Salad Menu

Appetizer

Fig and Prosciutto Salad

Main Course

Summer Vegetable and Steak Salad

Garden Vegetable Pasta Salad 

or 

Potato Salad with Sorrel Dressing

Dessert

Nectarine Blueberry Galette

or

Point Reyes Baby Blue Cheesecake with sliced Figs

 

Appetizer

Summer Salad Menu Ideas.

 

Jamie Oliver refers to the Fig and Prosciutto Salad as the sexiest salad in the world. That may be true, but it is totally family friendly. Besides, wrapping a fig in prosciutto might be the only way you can get your child to eat a fig. It is a light and flavorful salad with mozzarella cheese squeezed in the middle of each fig with a drizzle of honey and lemon juice.  Also, fig and prosciutto salad is perfectly delicious and acceptable as a light dinner on those hot summer nights when you do not want to cook. Serve a green salad and a glass of chilled rosé and unwind.

Main Course

Summer Salad Menu Ideas.

The main course for this summer salad menu is a steak dinner loaded with fresh vegetables. It is like two salads in one.  Summer Vegetable and Steak Salad is full of summer produce like green beans, grape tomatoes and peaches or nectarines and paired with grilled steak. Along with the vegetables the citrus vinaigrette makes the salad very refreshing. There are some spice notes in the citrus dressing because that is the way I like it. However, you can easily omit the sriracha if you prefer.

Summer Salad Menu Ideas

Summer Salad Menu Ideas.

A creamy salad like Potato Salad with Sorrel Dressing pairs nicely with the green beans and grilled steak. Sorrel is difficult to find so substitute is with some lemon zest and juice. Serve the potato salad chilled.

If you do not want to make potato salad, an alternative is the Garden Vegetable Pasta Salad. It is a true work horse salad that everyone loves. It has the salty, creamy and fresh flavors scattered throughout the salad and satisfies those creamy cravings without being heavy.

Dessert

Summer Salad Menu Ideas

Galettes are really easy to make and always appreciated. I love mixing fruits together like Nectarine Blueberry Galette. For variety, you can substitute the blueberries with black cherries. Make the pie dough the night before and keep in the refrigerator, then assemble and bake the galette in the morning or early afternoon. You just want to make sure to give yourself plenty of time to allow for the galette to cool. Serve with vanilla ice cream.

Summer Salad Menu Ideas.

Another make ahead, and sophisticated dessert is sweet with a slightly savory bite from my favorite blue cheese, Point Reyes Baby Blue Cheesecakes. For a summer variation, garnish the cheesecakes with sliced figs or any summer fruit that pairs well with blue cheese. The blue cheese flavor is subtle, and well suited as either an appetizer or a dessert.

Vegetarian Summer Salad Menu

Appetizers

Muhammarra with herb pita chips

Blue cheese Dip with Caramelized Shallots

Main Course

Tortellini Salad with Basil Pesto

Green Bean Salad with Lemon Dressing

Leafy Green Salad with Lemon Cream Dressing

Dessert

Strawberry Basil No-churn Ice Cream with fresh Strawberries

and/or

Fudgy Brownies with Sea Salt and Caramel

 

Appetizers

Summer Salad Menu Ideas.

Summer Salad Menu Ideas.

Dips are easy to make with some dips, like these two, you can make in advance. Often, dips taste better given some time for the flavors to meld. Muhammara and Blue Cheese Dip with Caramelized Shallots are two of my favorite dips.

If you want something that is on the lighter side, make an artichoke or black olive tapenade and serve with cut up vegetables or crackers. Olive tapenade is delicious with goat cheese as well.

Main Course

Summer Salad Menu Ideas

For a vegetarian main course, pasta salad makes a great main course meal. Make my Tortellini with Basil Pesto recipe into a salad by rinsing the cooked tortellini under cold water to stop the cooking. Shake out any excess water and add the tortellini to a large mixing bowl along with the pesto and grape tomatoes. Omit the green beans because you will have them with the three bean salad. I prefer this salad at room temperature, but you can make this ahead then refrigerate it until time to serve. Here is a link for my pesto recipe. You will find a link for the pesto recipe with the tortellini recipe as well.

Summer Salad Menu Ideas

Photos for blog post, 3 bean salad

This is not your ordinary green bean salad. It is made with green beans, yellow wax beans and kidney beans, essentially it is a three bean salad. It is perfect for the summer or anytime you have vegetarian or vegan guests. The ginger in the lemon vinaigrette recipe does not pair well with the pesto so replace it with fresh basil or parsley. If you cannot find yellow wax beans, as they are not quite in season yet, substitute is with another legume like black beans or chick peas.

Dessert

Summer Salad Menu Ideas.

Summer Salad Menu Ideas.

Everyone loves ice cream and brownies and these recipes are real crowd pleaser. Strawberry Basil No-churn Ice Cream is delicious served alone or with some fudgy brownies with sea salt and caramel. This best brownie recipe ranks up there as one of the best I have ever had.

Lemon Cream Dressing

This recipe is from Joshua McFadden’s cookbook, Six Seasons.

Toss the green salad with any dressing you prefer, but since the green bean salad has a vinaigrette I thought it would be nice for something that was different yet compliment the other salads in the meal.  Despite the cream, Lemon Cream Dressing is very light. Infuse 4 smashed and peeled garlic cloves in a half cup (125 ml) of heavy cream for two hours in the refrigerator. Once the garlic is infused, remove the cloves and add a pinch of Kosher salt, several rounds of freshly ground black pepper, and zest from a quarter of a lemon. Whisk the cream. As soon as it starts to thicken add two tablespoons (30 ml) of lemon juice and 2 tablespoons (30 ml) of extra virgin olive oil. Continue to whisk the cream until the dressing is light and airy. You are not making full-out whipped cream, but one you can pour that has a light and creamy texture.

Final Thoughts

Each salad menu has unique and flavorful salads that compliment each other. They also create a balanced dinner filled with summer produce. The amount of  servings per salad is the same as the number of servings stated in the original recipe. Unless otherwise stated, each menu will feed a family of 4-5. Fortunately, each recipe is easily scaled up to serve any number of guests. Depending on how many guests you are planning for, you might need additional appetizers like guacamoledeviled eggs, or roasted shrimp cocktail, and desserts like Nifty Cake or peach sabayon.

Hope you get to see some fireworks. Have a delicious and happy Independence Day.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Grilled Mahi Mahi with Strawberry Pineapple Salsa

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.

Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Seafood Watch recommendations for Mahi Mahi

Salsa for Grilled Mahi Mahi

Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.

Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Switch it Up

This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.

If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.

Use Grilled Mahi Mahi for Fish Tacos.

Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.

Grilled Mahi Mahi with Strawberry Pineapple Salsa recipe.

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Grilled Mahi Mahi with Strawberry Salsa

Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño. 

I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper. 

The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi. 

Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.

Course Dinner
Keyword grilled fish, grilled Mahi Mahi
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings
Author Ginger

Ingredients

Mahi Mahi

  • 1 lb Mahi Mahi filet
  • Kosher Salt
  • Herbs de Provence
  • Sweet paprika
  • 1/2 TB Canola oil

Salsa

  • 6 oz /175 g Pineapple about 1 cup chopped
  • 5 -6 oz / 190 g strawberries about 11 medium strawberries
  • ½ Kirby cucumber (about 2 ¾ oz / 80 g)
  • ½ -1 jalapeño pepper 38 g / 1 oz
  • 2 green onions minced (white and light parts only)
  • 1 TB pickled onions, finely chopped optional
  • Small pinch of Kosher salt less than a 1/4 teaspoon
  • Fresh ground black pepper
  • 3 g basil leaves about 4-6 leaves depending on size
  • 6 small mint leaves
  • Squeeze of lemon juice from a quarter of a lemon optional
  • ½ avocado optional

Instructions

Prepare the grill

  1. Prepare your grill according to manufactures directions.
  2. While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator. 

  3. When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.

Strawberry Salsa

  1. Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.

  2. Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
  3. Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.

  4. Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.

  5. Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions. 

  6. Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.

  7. If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
  8. Add a squeeze of lemon juice just before serving. Best eaten immediately. 

Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.
Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

What to Feed the Groomsmen? Grilled Chicken with Garlic Herb Marinade

Grilled Chicken with Garlic Herb Marinade recipe.

I have the pleasure of providing lunch for my son Evan, and his 8 groomsmen this weekend. Visualizing the amount of food required for a group of hungry men brought me back to Evan’s high school and college days when I had to feed Evan and his friends after a swim meet. Swimmers require a lot of calories on any given day, and the amount of food they eat is phenomenal. Fortunately, the groomsmen do not have the same appetite as Evan’s teammates had. Yet in the back of my mind the question remained, what to feed the groomsmen? I went around and around about what food to order and finally came up with the idea of doing it myself and make sandwiches with grilled chicken and grilled flank steak.

Of course, it would be easier to order sandwiches from the venue, but the cost for sandwiches was equivalent to a 5 course meal. Additionally, the wedding venue is a resort in a rural area and there is no other place nearby to order food. Making the lunch myself, is the next best option. Fortunately, the venue is just over an hour away from home and I will have a full kitchen in my suite. These perks allow me to feel confident that I can cook everything at home and keep the food fresh once I am at the resort.

Grilled Chicken with Garlic Herb Marinade.

Grilled Chicken with Garlic Herb Marinade recipe.

Lunch Menu

Even though it may seem like I am feeding an army, Evan gave me direction to keep the food simple without a lot of munchies with dips, salsas, and desserts. His concern is if there is a lot of food to munch on after they are all dressed, someone, himself included, will spill or drip on their clean and pressed white shirt or their new suit. I totally get that, and I do not want any spills on my gown either. Even at 28 years old spills happen, and white shirts and fancy new suits are an easy target. So, the menu is simple, make your own sandwiches with grilled chicken or grilled flank steak, lettuce, tomato, avocado and condiments on sourdough bread. On the side, only chips. No dip. No salsas. No dessert.

Grilled Chicken with Garlic Herb Marinade recipe,

It may sound sparse, but I know the sandwiches will fill them up and keep the groom and groomsmen satiated well past the wedding ceremony. Everyone appreciates having a nice lunch, but the focus on Saturday afternoon is not the food, it is the bride, the groom and getting ready for their upcoming wedding.

Because the menu is limited, and for a special occasion, I wanted to provide sandwiches made with real meats, not processed cold cuts. Garlic and herb marinated, grilled chicken and steak make delicious sandwiches that are not the usual fare. Especially when they are made on Evan’s favorite bread, Joe’s Dough sourdough batard. Between my husband’s homemade sourdough bread and my marinated and grilled meats, both of us contribute to the meal that gives the groom and groomsmen something special to eat, even though it’s only a sandwich.

Grilled Chicken with Garlic Herb Marinade recipe.

Grilled Chicken

The marinade is a basic one, with lots of garlic and dried herbs, mustard, vinegar and olive oil. Chicken, especially boneless, skinless chicken breasts, get mushy if they marinate for too long so I keep that time period for a maximum of four hours. First, I pound the chicken flat then season both sides with Kosher salt. Then make the marinade. Once the chicken is coated in the marinade, it then rests on the counter for 30 minutes. Marinating the chicken at room temperature gives the seasoning a jump-start to penetrate the meat because the chicken absorbs the marinade faster when warm then when cold. After 30 minutes, I place the chicken in the refrigerator to marinate until 30 minutes before it is time to grill the chicken.

I have no qualms about letting my chicken rest on the counter at room temperature for 30 minutes because I have air conditioning and it is not too hot and humid. If you do not have air conditioning and it is hotter than hot, be wise and place the chicken in the refrigerator once it is coated in the marinade.

For even cooking I recommend pounding the chicken breasts with a meat mallet to an even thickness between two pieces of plastic wrap. The plastic wrap protects the chicken meat and prevents the chicken from sticking to the surface of your counter. Also, the chicken breast gets a nice flat surface to build a sandwich on.

Depending on the size of each chicken breast, cut the chicken breast in half on a diagonal. This way you get two pieces of chicken that will easily fit on the sandwich bread. Plus, you get enough for two grilled chicken sandwiches from one breast.

Grilled Chicken with Garlic Herb Marinade recipe.

Mix it up

Making a sandwich with lettuce, tomatoes and avocado gives the option of making a grilled chicken salad instead of a sandwich. For people who eat a Paleo, or no carb diet, you can provide your guests with the food they eat without you having to make an extra dish.

Make the grilled chicken with either boneless, skinless chicken breasts or thighs. The photographs in the post, picture the sandwiches and grilled chicken made with grilled chicken thighs.

For vegetarian diets bring some extra cheese like mozzarella, or Munster cheese to make a cheese sandwich with the same vegetables used for the grilled chicken sandwiches. Or, make a salad with cheese. The cheese will also pair well with the grilled chicken and steak.

For vegan diets, grill some tofu or tempeh.

If the weather turns bad, sear the chicken on the stove using a grill pan, then finish the cooking in the oven. Add some chicken stock or white wine to the baking dish with the chicken to keep it moist and make pan juices. This makes a delicious grilled chicken dinner.

Make one of these salads with leftover grilled chicken,  Chicken Salad with Yogurt Avocado Dressing, or Chicken Salad with Orange Saffron Dressing

More sandwich recipes in my post, Easy Picnic Ideas for the Summer.

Make a sandwich with Sherry Marinated Grilled Flank Steak

 

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Grilled Chicken with Garlic Herb Marinade

An easy grilled chicken recipe with a classic marinade of garlic and dried herbs. This recipe it easily prepared with boneless-skinless chicken breasts or thighs and makes delicious sandwiches.  

Depending on the size of the chicken thighs or breasts you can get 5 to 6 sandwiches. I had a 2 lb (1 k) package of chicken thighs that totaled 5 chicken thighs. A decent serving size per sandwich is 4 oz (125 g) of meat. American chicken breasts are large and range anywhere between 7 - 9 oz (200 - 250 g). 

See Notes for directions for stove top grilling method. 

Course Dinner, Lunch
Cuisine American
Keyword grilled chicken, grilled chicken sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 30 minutes
Servings 5 sandwiches
Author Ginger

Ingredients

  • 2 lb (1 K) boneless skinless chicken breasts or thighs
  • 1 tsp Kosher salt
  • 3-4 cloves garlic minced
  • 1 ½ tsp Dijon mustard
  • 2 TB sherry vinegar
  • 1 tsp dried onion flakes
  • ¼ tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • ¾ tsp Worcestershire sauce
  • ¼ cup 75 ml extra virgin olive oil
  • ¼ cup chicken stock optional

Instructions

Prepare the Chicken

  1. If you are using chicken breasts, pound the chicken breasts with a meat mallet between two pieces of plastic wrap, until you get an even thickness. About a half-inch (1 cm) thick is ideal, but you do not what the chicken beasts to get torn apart. Place in a baking dish large enough to hold all the chicken. 

  2. Sprinkle kosher salt over the chicken thighs or breasts on both sides. Let the chicken rest in a baking dish just large enough to hold the chicken on the counter while you prepare the marinade. 

Make the Marinade

  1. In a small bowl, mix together the garlic, Dijon mustard, vinegar, onion flakes, oregano, basil, rosemary, and Worcestershire  sauce until thoroughly mixed together. Add the olive oil and mix until well incorporated. 

  2. Pour the marinade over the chicken and turn the thighs or breast over to cover both sides of the chicken. Cover the chicken in the baking dish and rest on the counter for 30 minutes. 
  3. After 30 minutes place the chicken in the refrigerator and marinate for a couple of hours. 
  4. 30 minutes before grilling take the chicken out of the refrigerator and rest on the counter. 

Prepare the Grill

  1. 20 minutes before grilling, prepare the grill according to your specifications. 
  2. When the coals are ready, push them over to one side to create two areas, one for direct heat and the other for indirect heat.  Oil the grill. 

Grill the Chicken

  1. When the grill is hot, place the chicken top side down on the grill over the coals. Grill for two minutes then rotate the chicken 45° and grill for 2 more minutes. Turn the chicken over on the other side and repeat the same grilling process.

  2. Transfer the chicken to the side of the grill with indirect heat and cook until the chicken is done, internal temperature 165°F / 74°C  .

  3. Remove from the grill and rest for 15 minutes. 
  4. Serve as is or make into sandwiches. 

Recipe Notes

To make the chicken with a stove top grill.

Preheat the oven to 375°F / 190°C / Gas Mark 5.  Position the rack in the middle position. Place a grill pan on the stove and turn the heat to high. Just before the pan starts to smoke, spray the pay with cooking spray. Turn the heat down to medium high and sear the chicken as directed using an outdoor grill, for two minutes then rotate at a 45° angle and grill two minutes more. Turn the chicken over to the other side and grill for two minutes. You may need to cook the chicken in batches.

Transfer the chicken to a baking pan just large enough to hold the chicken. Pour the chicken stock in the pan and bake the chicken until done. The juices from the chicken run clear when pierced with a fork and the internal temperature is 165°F / 74°C. Start checking for doneness after 10 minutes. Depending on the thickness of your chicken and if they are thighs or breasts, it could take from 10-25 minutes.

Grilled Chicken with Garlic Herb Marinade. An easy grilled chicken recipe with a simple marinade. Marinate boneless, skinless chicken thighs or chicken breasts for delicious sandwiches. Or serve for a grilled chicken dinner.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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