Green Salad Recipe with Avocado + Pistachios

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This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son from his girlfriend last Christmas. This green salad recipe was created by two members of his girlfriend's family, Kate and Adam Reinhard.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It’s supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son, Cody, from his girlfriend last Christmas. This green salad recipe was created by two members of Cody's girlfriend's family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

This green salad recipe was created by two members of Cody’s girlfriend’s family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

Mother's Day flowers picked from the garden.

Cody made this green salad recipe for me and my mother for Mother’s Day on Sunday along with the most amazing Szechuan Beef with Zoodles, or zucchini noodles.

Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Cody used this Szechuan Beef Zoodles Recipe from Kathy’s Kitchen. It was absolutely to die for and I highly recommend this recipe as well.

Cody cooking a Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Keep reading for the Green Salad Recipe with Avocado + Pistachios. This green salad recipe is meant to be served as a full meal so it’s a great treat for vegetarians. Alternately, it can also serve 4-6 people as a side dish. I hope you enjoy it as much as I did!

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

Green Salad Recipe with Avocado + Pistachios

by Kate + Adam Reinard

Ingredients:

3 scallions
1 small cucumber
1 green pear
2 stalks celery
1 avocado
1/4 cup pistachios
1/4 cup fresh basil
1 cup shelled edamame beans
juice of 1-2 limes
2 Tablespoons olive oil
salt and pepper to taste

Directions:

Chop the scallions, cucumber, pear, celery, avocado, pistachios and basil and combine in a large bowl.

Mix in the edamame bean then dress the salad with the juice from the lime(s), olive oil and salt and pepper to taste.

Enjoy! Leftovers will keep in the refrigerator until the next day.

A side note on this one. This green salad recipe is absolutely divine as is. However, I would use 1/2 cup of pistachios the next time around to ensure I get a pistachio in every bite as the nuts add a fantastic flavor zing to this dish.

You must try this delicious Black Bean Dip Recipe for your next party! It's so simple to make. Just mix it all together the night before, refrigerate overnight and serve the next day!

If you like this green salad recipe, then you may also like my Black Bean Dip Recipe as well as my summer inspired Rooibos Peach Tea Rum Punch Recipe. Also be sure to follow my Recipes Pinterest board for more great dinner and salad recipe ideas.

And don’t forget you can you can find & follow me on Pinterest,  G+,  Tumblr,  Facebook,  Twitter,  Blog Lovin’, and Instagram. Or sign up to receive new posts from Soap Deli News blog to your email via FeedBurner so you never miss a post.


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Cooking and Baking with Mace – The Vintage Spice You’ve Never Tried But Should

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Recently I read what I thought to be a rather interesting article on Etsy’s blog titled The Historic Spice Cupboard. It contained some really neat information on vintage spices – rather the spices our great and great great grandparents probably used – in cooking and baking. Some of the spices are still used today, while others are a lot less common. For example, mace, is not a spice I had ever heard of.
Cooking with spices - Mace(Photo Source: theKitchn)

I’ve always thought of mace as pepper spray so I was a little confused at first. But as it turns out, mace is a very close relative of nutmeg. Mace is actually the red membrane that surrounds the nutmeg seed. It’s very similar to the taste of nutmeg, but rather has a more red pepper reminiscent heat. It was very common in the 18th and 19th centuries, but has since fallen by the way side. Like nutmeg, it can be used in baking. However it is also served well in savory dishes for flavoring meats, stews, curries, savory sauces, and even homemade pickles. You can also use it in teas, tinctures and beverages.

Additionally, it’s believed that mace has an antioxidant effect in the liver, helping it conserve glutathione and increasing protection against free radicals. theKitchn has additional information on this amazing vintage spice. You can also find out more information on mace from Mountain Rose Herbs including both contemporary and folklore info.

If you want to try mace, be sure to buy it from a reputable source that guarantees that the powder is not made from previously BWP (broken-wormy-punky) nuts. It’s also better not to use an irradiated product which breaks down the fatty acids that contain the essential oils that give it aroma and flavor. Mountain Rose Herbs is great place to buy both whole and ground organic mace. In fact, I have it on my next shopping list of things to buy from them since it’s so versatile and can be used in so many different types of recipes. I’ve also found it to be a common ingredient in many Indian dishes.

Following are just a few of the many recipes I’ve found that can be made with mace:

Have you ever cooked with mace?


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Easy Homemade Pita Pizza Recipe

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Ever wondered what to do with that tiny bit of leftover spaghetti sauce? Our solution was to make homemade pita pizzas!
It’s inevitable. You make spaghetti and sauce and once dinner’s over it seems you’ve either made too much sauce or too much spaghetti. In our case, we still have leftover pizza sauce. So rather than have spaghetti again and have to buy another jar of sauce, Scott and I used our leftover spaghetti sauce as a pizza sauce for some homemade pita pizzas! Here’s what we used:
 
Ingredients:
Pack of 10 Mini White Bread Pitas (King of Pitas Brand available from The Fresh Market)
Fresh Mozzarella Cheese, sliced
Red Pepper, sliced and seeds removed
Baby Portabella Mushrooms, sliced
Deli Sandwich Pepperonis, sliced
Yellow Onion, sliced
Leftover Spaghetti Sauce (or flavored tomato sauce)
Fresh garlic, finely minced
Fresh oregano and basil, finely chopped
Sea Salt and Cracked Pepper
Directions:
Place up to six pitas on a baking sheet and spread spaghetti sauce on top of the pitas. Add slices of mozzarella cheese. Then top with desired ingredients and bake at 350 degrees F until the cheese has melted.
We made two different pizzas. One all veggie and one meat. My pizzas were topped with pepperoni, mushrooms, garlic, oregano, and basil. Scott’s were topped with peppers, onions, garlic, mushrooms, oregano, and basil. Both had light salt and pepper on top. These were by far the BEST pizzas we’ve had anywhere in a long time. Definitely better than eating out or ordering in! The fresh ingredients really made the biggest difference.
How do you use up leftover spaghetti sauce at your house?

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DIY Easter Chicks

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Easter is this coming Sunday! So why not make Easter dinner extra special this year by crafting up some Easter chicks with the kids for your family meal? These Easter chicks are made from mashed potatoes and are both fun to make and fun to eat for the entire family! Just follow the tutorial below. It’s been graciously provided by guest blogger, Melike, of A Cup of Sparkle Blog. Be sure to visit Melike’s blog for other great diy projects and food recipes as well as check out her handmade shop, A Cup of Sparkle, for beautiful, handmade jewelry and accessories.

Easter Chicks: Fun cooking activity for kids and adults

I have a fun cooking tutorial today for you in preparation for Easter, made of potatoes. Are you ready to make the cutest chicks you ever seen? I have to warn you beforehand though. You will have hard time eating them afterwards 🙂

Here is what you need: Potato, pepper, salt, carrot, butter, lettuce

Step 1: Boil and then, mash potatoes – I didn’t use milk to make it easy to roll later.
Add desired amount of salt, ground pepper and butter while meshing the potatoes
Step 2: Roll two different sizes of balls from mashed potatoes: one for the body and one for the head of the chicks.
Step 3: Put the head on the body and shape the chicks with your hand — this is where creativity kicks in! Just have fun using your fingers…
Step 4: Cut the carrots to make the mouth of the chics. You can have the mouth open and closed. It is a bit simpler to make it closed. Tomatoes also work well instead of carrots.
Step 5: Use ungrounded pepper for eyes or small pieces of black olives
Step 6: Now, it is time to decorate your serving plate. You can cut lettuce, or use any other green vegetables you have to make it look like grass. Place your chicks on top of the greens…
WA-LA …it is time to serve your meshed potatoes! It will make an awesome Easter dish that you can prepare with kids. It will also make a great appetizer for any lunch or dinner party.
What will you be doing special for Easter this year?

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Fresh Shrimp Salad Recipe

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I recently purchased an amazing pot of lettuce and field greens from Walter’s Greenhouse on the Roanoke City Market.
After getting a few side salads with dinner, it was really time to pick a good portion of the more mature lettuce to eat so some more could grow back in it’s place. So Scott used our home grown container greens to make a really great fresh, shrimp salad. Following is that recipe. Feel free to substitute the greens for your favorite lettuce or whatever you may have growing in your garden!
Shrimp Salad Recipe
Ingredients:
1 lb. fresh raw shrimp, peeled and de-veined (I bought ours at The Fresh Market)
3 cloves fresh garlic, minced
2 shallots, finely diced
cracked pepper and sea salt (I buy mine organic and in bulk from Mountain Rose Herbs)
1 TBS butter
1/8 Cup white wine (We used a local wine from Château Morrisette Winery)
1/8 Cup chicken broth
1 1/2 TBS fresh thyme, chopped (I’m using a plant I bought from Rolling Meadows Farm)
Extra Virgin Olive Oil
Fresh lettuce greens of choice

Directions:
Salt and pepper the shrimp. Then prepare your pan by drizzling some olive oil in a skillet over medium to medium-high heat. Add 1 Tablespoon of butter to the pan. Add shrimp to hot skillet and cook for about one minute. Turn shrimps over and cook for an additional 30 seconds more til shrimp is cooked through. Place the shrimp on a plate and set aside.

Leave the drippings in the skillet and add 1/8 Cup white wine and 1/8 Cup chicken broth. De-glaze the bottom of the pan by scraping the leftovers from the bottom of the pan off the bottom of the pan with a wooden spoon and mixing with the wine and broth. Immediately reduce the heat to medium, then drizzle a little more olive oil into the pan. Add the minced garlic and finely diced shallots. Cook 1 minute.

Reduce heat to low and stir in cooked shrimp and thyme.

Remove all from skillet and plate on top of your fresh lettuce greens. Top with fresh, grated Parmesan cheese.

Serve and enjoy!

What are some of your favorite ways to eat shrimp?


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.