Brandon purchased all the vegetables at the Farmer’s Market, so not only was the dish fresh, it was also inexpensive. To find a Farmer’s Market near you, take a look at Local Harvest.

Brandon’s Caprese Salad

5 cups mixed tomatoes
1 cup mozzarella cheese, cut into bite-size chunks
1 bunch Basil, approximately 1 loose cup, sliced into thin ribbons
4 Tablespoons Extra Virgin Olive Oil
Salt (I use Kosher) and pepper to taste

Cut the larger tomatoes into bite-size chunks. Place all the tomatoes into a serving bowl. Add the rest of the ingredients, then gently stir.

That’s it. Simple. Fresh.

Image credit: Michelle Smith

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Brandon’s Caprese Salad

Make some extra steak and you can whip up another salad for lunch the next day.

Grilled Sirloin Steak Salad

Prep Time: 10 minutes + marinating
Grill Time: 8-16 minutes
Amount: 4 servings

Ingredients:

1 ¼ pounds Stockman & Dakota™ Boneless Sirloin Steak
1 medium sweet onion, sliced ½-inch thick
¾ cup zesty Italian dressing, divided
1 avocado, pit and skin removed, quartered
2 medium tomatoes, cut into wedges
1 (5 ounce) package spring mix salad
½ cup crumbled blue cheese

Directions:

1. Place steak, onion slices and ½ cup dressing in a recloseable food storage bag; seal. Refrigerate and marinate several hours or overnight.
2. Preheat grill to medium heat. Remove steak and onion slices from bag; discard marinade. Place steak and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill onions until softened and slightly charred (about 10 minutes), turning once. Grill avocado quarters until slightly charred (about 3-4 minutes), turning once.
3. Thinly slice steak; set aside. Toss salad greens with remaining dressing; divide among 4 large salad plates. Top with steak, avocados, tomatoes and blue cheese crumbles.

Visit Stockman and Dakota for more recipes.

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Grilled Sirloin Steak Salad

Here’s how I make my potato grill packs. They’re really fabulous with fresh from the garden vegetables. My potatoes and carrots aren’t ready yet, but I used onions straight from my garden.

What you’ll need:

• 4-6 large potatoes, peeled and chopped
• About 1 cup of carrots chopped
• About 1/2 cup chopped onion
• Basil
• Oregano
• Garlic
• Extra Virgin Olive Oil (I used Gaea since they just sent me a fabulous bottle of D.O.P Kalamata)
• Aluminum foil
• Salt and pepper to taste

1. I start by drizzling some extra virgin olive oil on some aluminum foil, then I add the potatoes, carrots, and onions.
2. Then I sprinkle everything with basil, oregano, garlic, salt, and pepper.
3. Drizzle a little more olive oil over the top and wrap it all up in the foil.
4. Place your potato pack on the grill on medium heat for about 30 minutes, then check to see if all the vegetables are tender.

You can also use mushrooms, a little celery, or cauliflower in your potato packs. It usually depends on what I have in the fridge, or growing in my garden.

The vegetables are great warmed up the next day for a quick lunch.

Image (c) L Gerlach

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Easy Summer Meals~ Grilled Potato Packs

The Chinese lettuce wraps are loaded with spices, and light on the bread. Using lettuce leaves as a clever wrap. Don’t just take my word for it check it out for yourself.

Chinese Lettuce Wraps

You’ll need:
3/4 pounds chicken tenders

Marinade:
6 ounces non‐fat plain yogurt
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 tablespoons chopped fresh mint

Filling:
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/2 red bell pepper, seeded and cut into 1/8-inch strips
1 carrot, peeled and coarsely shredded
1 cup red cabbage, coarsely grated
1 cup bean sprouts
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh mint leaves, chopped
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 head large leaf lettuce, such as romaine or butter lettuce
1 bunch fresh basil leaves

Instructions:

1. In medium bowl, combine yogurt, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and mint.
2. Add chicken tenders and stir well to combine. Refrigerate for 30 minutes.
3. Pre‐heat oven to 350° F.
4. In a large skillet heat 1 tablespoon oil over medium heat.
5. Stir in garlic and ginger and sauté for 1 minute.
6. Add bell peppers, carrots, cabbage, bean sprouts, cook for 1 minute or until vegetables are soft
7. Add soy sauce and sesame oil.
8. Cook for 1 minute.
9. Add mint and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, heat for 1 more minute.
10. Let cool.
11. Place marinated chicken tenders on a parchment lined sheet pan and bake for 10‐ 15 minutes until chicken is done.
12. Let cool
13. Lie lettuce leaves flat and place chicken on lettuce, spoon on cooled filling and add 1‐2 fresh basil leaves.
14. Roll up like a burrito and serve.

Recipe created by Chef Art Smith and kitchen tested by students at Common Threads on behalf of Hidden Valley® Salad Dressings.

Image via Love Your Veggies

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Chinese Lettuce Wraps

If you’re serving your black bean and corn chicken salad to kids, serve it on a whole grain roll with greens or applesauce on the side. Yum!

Dei Fratelli has more great serving suggestions below.

Black Bean n’ Corn Chicken Salad

Ingredients:

1 jar (16oz.) Dei Fratelli Black Bean n’ Corn Salsa
1 fully cooked whole Rotisserie Chicken (approx. 3 lbs.)
1 tablespoon chopped fresh cilantro or flat leaf (Italian) parsley

How to make it:

1. Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds. Dice breast meat into cubes.
2. In a mixing bowl fold Dei Fratelli Black Bean n’ Corn Salsa with prepared chicken. (juices from salsa will be absorbed by chicken)
3. Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions

1. Mix Black Bean n’ Corn Chicken Salad with 16oz. cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.  -or-
2. Serve Black Bean n’ Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Serves: 4-6

Images and recipes courtesy of Dei Fratelli

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Black Bean n’ Corn Chicken Salad

Morningstar Farms has a new veggie Italian Sausage I’d like to try. They sent me a recipe that sounds easy and delicious. It’s a potato salad recipe that puts a new healthier “twist” on the traditional BBQ potato salad.

Warm Italian Sausage, Potato and Arugula Salad
Prep Time: 30 minutes
Time to Table: 30 minutes

Ingredients
3 tablespoons cider vinegar
2 tablespoons spicy brown mustard
4 teaspoons olive oil
1/2 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
3/4 pound small new red potatoes
1 package (9 oz.) Morningstar Farms® Italian Sausage
4 cups torn arugula leaves or baby arugula leaves
1/4 cup chopped red onion

Directions
1. In small bowl whisk together vinegar, mustard, oil, sugar, garlic and pepper. Set aside.

2. Scrub potatoes. Halve potatoes or quarter any large potatoes. Cook, covered in boiling water, for 15 to 18 minutes or until just tender. Drain.

3. Meanwhile, cook Morningstar Farms Italian Sausage according to package directions. Cool slightly. Cut into bite-size pieces.

4. In large bowl toss together warm potatoes, warm sausage pieces, arugula and onion. Drizzle with vinegar mixture. Toss just until coated. Serve immediately.

Yield: 6 cups; 4 servings

My favorite Morningstar Farms products are their Grill burgers, and their Black Bean Burgers (with salsa, yum!).

Gardenburger The Original is also a great pick for summer cooking and lighter eating- each patty contain a half serving of vegetables and with only 100 calories is a “better for you” alternative, and you can save some calories for dessert!

Recipe and images courtesy of Morningstar Farms

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Italian Sausage Potato and Arugula Salad

This recipe uses Brandywine tomatoes, that’s my favorite heirloom tomato. I always have at least one plant of Brandywine’s growing in my garden. This summer I have them growing in red and yellow.

Linguini with Heirloom Tomato, Capers, Anchovies and Chilies – Summer Recipe

1 tablespoon olive oil
1 cup brandy wine heirloom tomatoes, peeled, seeded and diced
3 cloves sliced garlic
6 salt-packed anchovies, rinsed and minced
1 teaspoon chili flakes
1 tablespoon capers, drained
¼ cup extra virgin olive oil
¼ cup sliced flat leaf parsley
1 cup toasted breadcrumbs
1 pound dried linguini

Bring a pot of salted water to a boil for the pasta. Heat the olive oil in a large sauté pan over medium heat. When the olive oil is hot, add the garlic and sweat it for two minutes, then add the chili flakes and cook for another 30 seconds. Drop the pasta in the boiling water. Add the tomatoes, capers and anchovies to the sauté pan, bring to a simmer, and cook for 2 minutes. Remove the sauce from heat and add extra virgin olive oil and parsley. Strain pasta and add directly to sauce. Toss and place in 4 bowls. Top with breadcrumbs.

Serves 4 to 6

Did you know that besides appearing on the Food Network’s “Iron Chef America,” Chef Symon also stars on “Dinner: Impossible,” he’s also made appearances on several other Food Network programs including, “The Melting Pot”, “Sara’s Secrets”, “Ready, Set, Cook” and “Food Nation”.

Here are the other two recipes in Michael Symon’s summer meal:

Spicy Tomato and Blue Cheese Soup

Tomato Salad with Red Onion, Dill and Feta

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Summer Recipes From Chef Michael Symon 3

I have the onion, dill and mint growing in my kitchen garden too. I love it during the summer when I can step right outside my front door to have fresh ingredients to prepare a meal.

Tomato Salad with Red Onion, Dill and Feta – Summer Recipe

1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 red pepper, seeded and cut into 1-inch chunks
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
¼ pound cucumber (approximately 1/3 cucumber), thinly sliced
1 clove garlic, minced
1 cup pitted whole kalamata olives
1 cup barrel-aged feta crumbled
¼ cup fresh dill roughly chopped
¼ cup fresh mint roughly chopped
¼ cup red wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste

Cut the tomatoes into bite sized chunks. Drain the onion and pat dry. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add all ingredients except the tomatoes and feta and let marinate for 15-20 minutes.

Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste. Place on a large platter and serve immediately.

Serves 4

Check out the other great summer recipes in Chef Michael Symon’s summer meal.

Spicy Tomato and Blue Cheese Soup

Linguini With Heirloom Tomato

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Summer Recipes From Chef Michael Symon 2

About Chef Michael Symon:

Chef Symon is owner of Lola and Lolita restaurants in Cleveland, as well as Roast in Detroit. Michael is renowned in the culinary world and adored in his hometown, Cleveland, Ohio. Chef/owner of critically acclaimed restaurants Lola and Lolita and chef/partner of newly opened Roast in Detroit Michigan, Michael has earned much attention through the years for his engaging cooking style.

Chef Symon shared 3 easy summer recipes I can share with you here at Blisstree, here is the first one.

Spicy Tomato and Blue Cheese Soup – Summer Recipe

2 tablespoons olive oil
4 cloves sliced garlic
1 medium red onion, small dice
Salt to taste
1 tablespoon picked oregano
1 28-ounce can San Marzano tomatoes
1 bottle Pilsner Urquell
¾ cup heavy cream
2 tablespoons sriracha sauce
½ cup buttermilk blue cheese

Heat the olive oil in a four-quart pot over medium heat. When the oil is hot, add the onions and a three-fingered pinch of salt and sweat them for two minutes.

Add the garlic and continue to sweat them for two more minutes. Add the tomatoes and beer and bring to simmer. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.

Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot.

Taste adjust the seasoning if necessary and reheat to serve.

Here are the other two summer recipes from Chef Michael Symon:

Tomato Salad with Red Onion, Dill and Feta

Linguini With Heirloom Tomato

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Summer Recipes From Iron Chef Michael Symon

Chicken Skewers on Watermelon and Feta Salad

Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.

Serves 6, approximately 24 skewers

Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes

Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred

Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.

In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.

Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.

Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.

(photo and recipe courtesy of the Lisa Ekus Group)

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Chicken Skewers with Watermelon and Feta